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Index
Cover
Dedication
Introduction
Water Bath Canning Lesson
Fundamental Tools and Equipment
Fruits: Stem to Core
Apples
Ginger Liqueur Spiked Apples
Matcha Tea Applesauce
Matcha Tea Applesauce Breakfast Bowl
Whiskey Apple-Core Caramel
Drunken Apple Crumble
Cherries
Bourbon Brined Cherries
Dried Cherry Mustard
Cherry Stone Bitters
Kale and Apple Salad with Cherry Brine Dressing
Grapes
Tarragon Pickled Muscat Grapes
Grape Jam with Toasted Pine Nuts
Pickled Grape Leaves
Blue Cheese and Grape Brioche Flatbread
Green Tomatoes
Green Tomato Bloody Mary Mix
Green Enchilada Sauce
Basil and Tomato Leaf Ice Cream
Smoked Chicken Enchiladas
Kumquats
Savory Kumquat Marmalade
Pickled Kumquats and Pistachios
Liquid Gold Vegetable Stock
Kumquat Pistachio Chicken with Coconut Black Sesame Rice
Lemons
Lemon Pickled Mustard Seeds
Vanilla Bean Lemonade
Orange Blossom Lemon Curd
Lemon Peel Spice Rub
Ahi Tuna Canapé
Mangoes
Mango, Rose Petal, and Saffron Jam
Mango Barbecue Sauce
Pickled Mango Peel
Mango Masa Tart
Oranges
Orange Slices in Bergamot Syrup
Sweet and Sour Orange Sauce
Orange Peel Pickling Spice
Tea Cup Chicken with Fried Rice
German Pancake with Orange Syrup
Peaches
Habañero Ground Cherry Peach Hot Sauce
Peach and Lavender Jam
Peach Stone Tonic
Habañero Meatballs with Cauliflower Rice
Pears
Sparkling Wine Poached Pears
Pear and Thyme Relish
Lavender Pear Peel Pectin
Pear Galette with Goat Cheese
Plums
Cranberry Plum Sauce
Khmeli-Suneli Georgian Spice Blend
Spiced Plum Chutney
Garam Masala Spice Blend
Hibiscus Plum Shrub
Fried Chicken Wings with Plum Sauce
Red Tomatoes
Roasted Summer Savory Tomatoes
White Wine Marinara Sauce
Purple Basil Pickled Cherry Tomatoes
Tomato Skin Togarashi
Tomato Bisque with Crab
Oven-Roasted Chicken Thighs with Pickled Tomatoes
Strawberries
Strawberry Rhubarb Hot Sauce
Strawberry Tamarind Chutney
Strawberry Cucumber Freezer Jam
Strawberry Top Salad Dressing
Radicchio and Arugula Salad
Vegetables: Root to Top
Beets
Whole-Grain Roasted Beet Mustard
Golden Pickled Beets
Beet Stem Pickled Cauliflower
Beet Leaf Dolmas with Seeded Rice
Brussels Sprouts
Pickled Brussels and Romanesco Giardiniera
White Wine–Pickled Brussels Sprouts
Romanesco Leaf Sauerkraut
Haluski with Blackened Brussels
Carrots
Habañero Pickled Carrots, Daikon, and Lotus Root
Carrot Cumin Slaw
Carrot Top Hazelnut Pesto
Pork Banh Mi
Cucumber
Cucumber Mustard Hot Sauce
Mustard Lime Sandwich Slicers
Cucumber and Basil–Infused Gin
Summer Gin and Tonic
Dan Dan Noodles
Fennel
Pickled Roasted Fennel Bulb
Roasted Fennel Stalk Curry
Fennel Frond Chimichurri
Scallops with Chimichurri
Nettles
Spicy Pickled Greens
Lemon Spring Green Sauce
Nettle Ricotta Cheese
Baked Nettle Cannelloni
Onions
Coffee Braised Onion Jam
Pink Pickled Shallots
Onion Peel Powder
Cheese and Onion Biscuits
French Onion Soup
Peppers
Cherry Bomb Hot Sauce
Pickled Padrón Peppers
Chili Flake–Infused Sea Salt
Red Pork Posole with Beer
Radishes
Tamari Pickled Radish Pods and Garlic Scapes
Strawberry Ume Plum Pickled Radishes
Strawberry Simple Syrup
Pickled Radishes, Carrots, and Jalapeños
Radish Top Za’atar
Baked Lentil Falafel Tacos
Turmeric
Turmeric Mustard
Turmeric Ginger Juice Shots
Turmeric Skin Golden Cashew Milk
Turmeric Cashew Chocolate Chip Cookies
Zucchini
Tiny Dill Zucchini Pickles
Zucchini and Cashew Crème Sauce
Bread and Butter Zucchini Pickles
Oven-Dried Squash Blossoms
Chinese Five-Spice Powder
Zucchini Crème Orecchiette Pasta
Starting Your Own Canning Club
Stocking Your Pantry
Conversion Charts
Acknowledgments
About the Author
Index
Copyright
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