Preserves, Jams and Jellies

This simple condiment is perfect to jazz up your next meal. Whether you use it on toast paired with nut butter, drizzled on pancakes, dolloped on oatmeal, whisked into a salad dressing or stirred into yogurt as a snack, the possibilities are endless.

Before the age of refrigerators, fermentation was used as a method of food preservation. Going…

The tangy, sour flavor of preserved lemons is powerful, so a little goes a long way.

Top crackers or crostini with goat cheese, labneh or other spreadable cheese, and serve with dollops of this tangy-sweet chutney. Or use the chutney as a flavorful condiment for salads or roasted pork chops, tenderloin or chicken.

Curtido makes an excellent garnish for fish, pork or veggie tacos, or for tortilla soup or posole. Also, serve it over grains, eggs or beans; use it to make a savory baked tart; or add to spice up a dish of choucroute garnie, an Alsatian recipe for sauerkraut served with sausages.

This kraut makes a beautiful and delicious condiment for burgers, brats and sausages. You can also serve it over potatoes, use it as a garnish in beef stew, or pair it with roasted pork tenderloin or pork chops.

Serve over chicken, turkey, pork or veggie sausages, or add kraut to a sandwich or wrap. Add a pop of flavor by stirring kraut into a salad of beans and greens, or a bowl of rice.

For a pretty look, buy small carrots that still have their green tops attached, and trim the tops down to ¼- to ½-inch. These fermented veggies taste great as an addition to a Bloody Mary or veggie tray, or on top of a Cuban sandwich. Also, use them to jazz up scrambled eggs, salads, rice, quinoa bowls and tabbouleh.

When you’ve got more perfect tomatoes or strawberries than you can eat, you can’t just let them go to waste. Try your hand at canning with these detailed steps and fun recipes.