12 homemade preserves and pickles to put summer in a jar

🥫 The month the kitchen smells like vinegar

There is a moment every year when the garden gives faster than you can eat. The cucumbers all show up the same week. The tomatoes ripen three at a time on the counter. Ontario peaches are at their best and the stand is selling them by the 20-pound basket.

That is when the jars come out of the cupboard.

Canning is not nostalgia. It is math. One afternoon of work in August gives you fruit ketchup on your shepherd’s pie in January, peach jam on your toast in March, relish on your hot dogs the first warm weekend of the year. Here are 12 recipes to put summer in a jar before it is too late.

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