Kick off a canning party with homemade heirloom tomato mix, a little vodka, and pickled veggie garnishes.
Because canning tomatoes requires extra care, try this refrigerator variety for your Bloody Marys. Trust us: You'll want to
drink it immediately anyway.
Field-fresh okra is the perfect pickled garnish for a Southern Bloody Mary.
Elizabeth uses this basic recipe for pickling okra, beets, baby purple carrots, radishes--whatever's coming in from the garden. The recipe is very forgiving; you'd have to work to mess it up.
We asked some of our favorite canning enthusiasts (including chefs, gardeners, and cookbook authors) to share their favorite
And once you have your stash of canned goods, we've also included how you can spread the wealth beyond jam on bread.
"Spices! In jam! This was the jam that made me realize how good homemade preserves could be--and I'm pretty sure it landed
me my book deal. You can use any kind of plums. Tart, even under-ripe, plums too puckery to eat out of hand make especially
good jams."-Liana Krissoff
Homemade pickles and jams add garden-fresh flavor to party menus any time of year.
"I've always enjoyed the bouquet and flavor of muscadine grapes ripening in late summer. Our muscadine vineyard gives me the
opportunity to make lots of jelly."-Gwen Powell
"An overabundance of fast-growing yellow squash inspired my sister, Judy, to make these unusually gratifying sweet squash
pickles. They can elevate anything from a simple dish of beans and rice to a fried egg sandwich. You can use any kind of summer
squash, from sundrops to pattypans to zucchini."-Sara Foster
This delicious, canning-inspired bite comes together in less than 10 minutes!
"My family starts clamoring for my Uncle Hoyt Harwell's pickles--a perfect combination of sweet and savory--as soon as summer's
heat gives us cucumbers. I put them on sandwiches and in deviled eggs or just eat them out of the jar."-James T. Farmer
A drool-worthy spread that's perfect for the new kind of garden party.