Canning captures the harvest and its abundance. We are given ripe fruits and vegetables with rich textures shapes and colors. I am reminded of my grandmother, Ida, coming from the garden, carrying the garden’s rich harvest in her large apron. Jams were simmering, jellies were bubbling and fruit butters needed stirring. Canning remains a family tradition, providing memories of the harvest.

I teach canning lessons in my kitchen during harvest times.


Some of my favorites:

Sonoran Orange Marmalade

Apricot Preserve

Sonoran Lemon Marmalade

Lemon Ginger Marmalade

Prickly Pear Cactus Jelly

Peach Butter

Apricot Preserve

Apricot Butter

Apple Butter

Wilcox Apple Butter

Blackberry Preserve

Rhubarb Preserve

Strawberry Rhubarb Preserve

Blackberry Preserve

Ginger Pears

Spiced Apples

Brandied Apples

Pure Prickly Pear Juice

Clare’s Hot Salsa

Mild Salsa

Mango Chutney

Salsa Verde

Pineapple Salsa

Mango Chutney

Apple Chutney

Cranberry / Orange Chutney

Native Corn Chutney

Pumpkin Seed Butter

Walnut Butter

Roasted Bell Peppers

Sunflower Seed Butter