Tomatillo salsa verde is a bright, tangy way to make the most of a garden tomatillo harvest without committing to a huge preserving project. This small-batch recipe is perfect for freezer or canning, giving you a fresh green salsa that’s ready for tacos, eggs, beans, and more.
These pickled pears are a simple way to capture ripe fruit at its best, blending sweet-tart flavor with gentle vanilla and clove warmth. Perfect for small-batch fruit preserving, they shine on a holiday cheese board or tucked into old-fashioned pantry jars.
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Turn leftover melon into pickled watermelon rind, a satisfying small-batch preserving project that transforms a humble ingredient into a crisp, warmly spiced pantry favorite. With cinnamon, cloves, and ginger, this old-fashioned preserve brings a cozy twist to summer kitchen projects.
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This peach syrup recipe is a simple way to make the most of ripe summer fruit, with just enough sweetness for a perfect pancake topping or iced tea sweetener. It’s a small-batch preserving project that delivers bright flavor without the fuss.
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These quince preserves with honey and vanilla turn an old-fashioned pantry recipe into something fragrant, jewel-toned, and easy to love. Perfect for small-batch canning, this honey vanilla jam brings out the best in fall fruit preserving with just a few simple ingredients.
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This small-batch rhubarb butter with orange zest turns spring’s sharp, fleeting rhubarb into a smooth, bright spread that’s easy to make and even easier to love. It’s a simple homemade pantry staple for toast, biscuits, yogurt, or any time you want a little taste of the season.
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