5 recipes
A colorful mix of blanched vegetables, gherkins, green tomatoes, and hot peppers is packed into jars and covered with a tangy vinegar brine.
Shredded cabbage is salted, drained, and packed into jars, then covered with a cooled wine vinegar brine flavored with bay leaf and allspice.
White grape juice and pureed quince are simmered with sugar into a thick, spreadable jam, then jarred for keeping through the winter.
Small clusters of grapes are packed into jars and covered with a light sugar syrup, then home-canned for a stable preserve to enjoy through the colder months.
A thick, slow-simmered fruit butter made from grapes, plums, apples, and unripe tomatoes, sweetened lightly and scented with vanilla.