Canning & Pickling

Jared Lynem

Cold Pack Dilly Beans

Cold Pack Refrigerator Dilly Beans
Makes: 1 quart jar
This recipe makes a single jar of not-too-spicy pickled beans, but it can easily be adjusted to make multiple quarts. With this cold pack method, sealed jars should be stored in the refrigerator…

Duris Farms Garlic Dill Pickles

Puyallup’s Duris Cucumber Farm included this recipe in a booklet they published in the early 1960s. The recipe credits Marilyn Roberts, who said it was from an (unnamed) 1886 cookbook. As the jars age, the heat from the dried pepper increases substantially, so plan the amount of pepper used according to taste…

Seedless Huckleberry Jelly

Makes: About 1 1/2 cups jelly | Prep time: 35 minutes
This jelly has a beautiful bright crimson color, and can easily be scaled up if you’re lucky enough to have a large quantity of berries. It can be stored in an airtight tub in the fridge for several months and doesn’t require special canning procedures. You’ll need a fine-mesh strainer to remove the seeds…

Chunky Huckleberry Sauce

Makes: About 1 1/2 cups sauce Prep time: 15 minutes
This simple sauce is chunky with whole fruit. Use it to top ice cream or pound cake, or drizzle some on your next turkey sandwich—it’s a nice substitute for cranberry sauce…

Apple Pie Filling/Caramel Vanilla Seckel Pears

Apples are available all year long, but they are certainly not in season all year long. New crop apples, those that are harvested and sold in the same season, are the best tasting—their juice just contained under firm, naturally shiny skins. Ditto for pears, which are best eaten soon after harvesting…

Adventures in Fermentation: Homemade Yogurt

When I was in elementary school, my mom packed my lunch every day. I wasn’t one of those kids who glamorously got to wait in line for a hot lunch;

Avjar and Spiced Tomato Jam

September marks the last opportunity to grab crates full of fabulous fruits and vegetables that won’t be around much longer. Because of the sheer abundance during harvest time, September is prime canning season and a great time of year to make a weekly trip to your farmers market.

Tomatillo Salsa/Grape Jelly

I started making this salsa at home when I overplanted tomatillos in the garden one summer and ended up with far too many. It’s an amazing garnish for stewed black beans and can easily be used as a dip for chips.

Raspberry Ratafia

Recipe courtesy Bruce Naftaly, Le Gourmand

Makes one quart
start to finish: 5 minutes plus curing time…

Join the Edible Seattle community

Get our monthly e-newsletter straight to your inbox!

We respect your privacy and will never share or sell your email.