Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.
Strawberry Jam by Stephanie Rosenbaum
What’s the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!
Brandied Peaches by Michael Procopio
Oooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy.
Plum Barbecue Sauce by Stephanie Rosenbaum
Plums work like tomatoes in this tangy purple homemade barbecue sauce.
Plum Chutney by Kim Laidlaw
Still got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw’s plum chutney, great with Indian food or for perking up a turkey sandwich.
Canned Tomatoes by Stephanie Hua
No need to spend all winter cranking open the cans of Muir Glen when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness.
DIY Tomato Ketchup by Stephanie Rosenbaum
Grilling burgers for Labor Day? Lavish them with this homemade ketchup…then add some of these easy homemade pickles, below.
Freezer Pickles by Thy Tran
Thy Tran offers a update of her family’s longtime recipe for “icebox” cucumber pickles: pop ’em in the freezer, and make crisp, crunchy dill pickles in no time.