Jams & Preserved Foods

How To Make Spicy Mexican-Style Pickled Carrots — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Meet the spicy pickled carrots that are about to forever change your Taco Tuesday or even just your snack-dinner Wednesday. These crunchy, spicy, tangy pickles are made for serving with (or on top of) Mexican staples like tacos and enchiladas, or even just alongside a cold beer.

And because these carrot pickles are made just like our favorite quick refrigerator pickles, they are as easy to make as they are to eat.

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10 Canning and Preserving Projects to Do This Long Weekend — Recipes from the Kitchn

With Labor Day being the unofficial end of summer, it's inevitable that you're feeling a little bummed out. We are too! Just like always, our favorite season has come and gone in a flash, and soon it will be taking its incredible produce with it. So here's the plan: Instead of sulking, seize the opportunity that's given to you with that extra day off this week to bottle up summer's sunshine for later. Here are 10 of our most favorite ways to preserve all of those tomatoes, berries, stone fruit, and herbs.

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How To Make a Single Jar of Fruit Jam — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Six months ago, I stopped buying jam and solved a fresh fruit waste problem that has plagued my kitchen since I had children. No, I did not go cold turkey on my jam and biscuit pleasures. Instead I made a weekly ritual of putting last week's fruit to its best end by making a single jar of fruit jam.

We often thinking of jam making as a long, arduous process that requires our full attention. The single jar of jam is just the opposite — something you can prep and put on the stovetop while you put the groceries away or make lunches for the week.

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10 Ways to Preserve Peak-Season Tomatoes — Recipes from The Kitchn

When you're eating your weight in tomatoes this time of year, it's hard to even fathom the idea that the season will eventually come to a close and you'll only be left with memories of the juicy tomato salads, sandwiches, and pastas you ate. Don't let the fear of an upcoming six months of mealy, grocery-store tomatoes get you down just yet, however. If you take a little time on a lazy summer Saturday to preserve a big bunch of sweet tomatoes now, you'll no doubt be thanking yourself come winter. Churn out jars of homemade tomato sauce and logs of aromatic compound butter and you'll have a taste of summer waiting for you in your pantry throughout the rest of the year.

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How To Make Sweet-and-Savory Tomato Jam — Cooking Lessons from The Kitchn

(Image credit: Ghazalle Badiozamani)

Jam excels at preserving the tastes and smells of the season, but why should berries have all the fun? Adding tomato jam to your summer preserving bounty is just the thing to make you feel like a savvy cook and leave you with a taste of summer into fall.

Using the same principals of other small-batch jams, plum tomatoes are cooked with a little sugar and spice for a sweet and savory jam that will leave you wondering why you didn't start making it sooner.

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Canning This Summer: Here’s What You Need to Know About Pectin — Tips from The Kitchn

(Image credit: Joe Lingeman)

Making jam is one of the surest ways to preserve summer into the winter. At its most basic, jam is nothing more than fruit and sugar cooked down until fragrant, flavorful, thick, and spreadable. But not all fruit has enough natural pectin to set into a jam with just sugar. That's when commercial pectin can help a home canner out.

So let's talk about what pectin does for jam and how to use four of the most common types of pectin on the market.

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