Canning is a centuries old practice used to preserve food and while it looks much different today than it did when it was conceived, the process is very similar to a time gone by. You may not know it, but any form of preserving is classed as canning, so all those jams, chutneys, terrines and pates that you’ve made – all technically canning! We’ve put together some of our favourite canning recipes that use nothing more than this seasons produce and hinged jars!
A classic pickle, beetroot slices are great additions to salads, sandwiches and burgers, making them perfect for picnic and BBQ season. Simply get your hinged jars, slice up your beetroots, or keep them whole for baby beetroots, add them to the pickling vinegar made up of white wine vinegar, sugar, salt and any spices that you like. Mustard seeds, mace, cloves and peppercorns all pair well with the rich a earthly flavour of beetroots so try some of these for a simple and savoury level of spice.
For this recipe, start by roasting a butternut squash and 4 garlic cloves in the oven. Once cooked, peel the flesh of both out from their skins and mash in a bowl. Add some thyme or rosemary, a tablespoon of olive oil, a squeeze of fresh lemon and 50g of almonds before pulsing in a food processor. You can serve this chunky or smooth in a hinged jar as a vegetarian starter, sandwich filling or even just a dip!
Carrots are great in both savoury and sweet recipes and carrot curd can be either! Make half a cup of carrot and ginger juice in a juicer, ensuring it is a smooth as possible. If there are lumps make sure to press the juice through a fine sieve to remove them before moving on to make the curd. Next, cream together ¾ cup of butter, 6 tablespoons of sugar and a pinch of salt until smooth, then add 2 eggs and 4 egg yolks until just combined. Next add the juice, and then heat the mixture for 20 minutes over a low heat, stirring all the time until the mixture is thick and curd like. Just transfer to a hinged jar and enjoy on cakes, sandwiches or yoghurt.