When in season, our favorite foods — such as peppers, tomatoes, onions, corn on the cob, rhubarb, blueberries, peaches, and more — beckon to us, either in our own gardens or at the farmers market. And while we enjoy eating fresh produce, a lot of us have a desire deep within us to preserve these flavors for future enjoyment.
Many of us remember our grandmothers preserving fresh produce from their gardens, spending many long, hot days in the kitchen so they were able to feed their families year-round. While some folks still preserve large quantities of homegrown food, others of us prefer preserving smaller amounts of foods that’ll enhance an otherwise simple meal. That’s where the following small batches of condiments come in. They’re sure to be the perfect addition to a few of your favorite foods.
Ellie Topp is a Professional Home Economist and a Certified Culinary Professional with a master’s degree in food science, and Margaret Howard is a Registered Dietitian, a Professional Home Economist, and a food and nutrition consultant. Both have authored and co-authored many cookbooks. This article is excerpted with per-mission from their book The Complete Book of Small-Batch Preserving: Over 300 Delicious Recipes to Use Year-Round (Firefly Books Ltd.).