Delish Knowledge

Prepare the jars: Wash jars, lids, bands, and tools in hot soapy water and rinse. Place the rack in your water bath canner, add jars, cover with water, and bring to a simmer while you make the onions. This will keep the jars hot until ready to fill. Slice the onions: Peel the onions and remove the root and stem ends. Cut into ¼-inch slices and break apart into rings.

Buddha bowls are one of my go-to meals. Essentially a grain bowl with some type of protein, a vegetable or two, and always a delicious sauce on top, they are customizable and easy to prep ahead of time. Especially with two kids, Buddha bowls let my family easily mix and match toppings, and I love that the possibilities are infinitely flexible based on what’s in my fridge.

I water bath can about 200 jars of items each summer: a few batches of my canning salsa, my candied jalapeños, dill pickles, low-sugar peach jam, and more. Here’s everything I use, what it costs, and what I’d buy first if you’re wanting to get into water bath canning. You don’t need a large setup to get started with water bath canning; really, you just need a pot and some jars.

Make the Scones: Preheat the oven to 375 degrees F. In a large bowl, whisk together all the dry ingredients: flours, sugar, baking powder, baking soda, spices and salt. Add in the butter, a tablespoon at a time, and using a pastry cutter, blend the butter into the dry ingredients until the mixture is crumbly. Alternatively, use a food processor fitted with a dough blade and add all of the dry ingredients, then pulse in the butter, 1 tablespoon at a time, until crumbly taking care not to overwork.

Prepare the canner and jars: Prepare a boiling water canner. Heat jars in simmering water until ready to use; do not boil. Wash lids in warm soapy water and set bands aside. Prep the peppers: Wearing gloves, rinse the jalapeños under cold running water and drain. Remove the stems and blossom ends. Cut the peppers into 1-inch rings and place in a large bowl. Make the brine: Combine the vinegar, water, and garlic in a large stainless steel saucepan.

If you’re new to water bath canning (or even if you’re a pro!), you’ve likely come across a tested recipe and thought– can I change this? Can I use apple cider vinegar instead of white? Or can I reduce the sugar? Can I add in more garlic? Some of these changes are completely fine, and some of them can make your jar unsafe. These are the rules on what’s safe to change in canning, and what you cannot adjust. The safety of home-canned food depends on two things: the pH, or the acidity and heat.

Prepare your boiling-water canner while you prep the jam and the jars. Heat clean jars in simmering water until ready to use; wash lids in warm soapy water and set aside with the bands. You can use new bands and jars, but you will need new lids every time you water bath can. Peel your peaches by slicing an “X” at the bottom of the peach, placing in boiling water for 30-45 seconds, then transferring to an ice bath. The skins will slip off easily; peel the peaches and remove the stems and pits.

A high-protein, high-fiber tabbouleh recipe with crispy lentils and pearl couscous. The perfect side dish for late summer. A crispy lentil tabbouleh-ish salad! After making my crispy lentil cobb salad for a demo at Kitchen Conservatory a few weeks ago, I wanted to create a summer grain salad version and knew this tabbouleh-inspired version would be delicious.

I started canning almost 20 years ago, when I was a grad student studying nutrition and looking for ways to stretch my food budget.

This homemade basil salt takes just two ingredients and a few minutes to make. Use it to season tomatoes, pasta, eggs, roasted veggies, and fresh bread. Get ready for your new favorite condiment- homemade basil salt! It’s salty, herby, and perfect for sprinkling on just about everything. I love it on caprese salad, on pasta, and on my grilled vegetable platter. It even makes a gorgeous rim for a summer cocktail or a sprinkle over fresh popcorn.