Our new favorite jams, jellies, and pickles are every bit as delectable as old-fashioned state-fair winners, but we’ve streamlined the process of making them. Forget what you’ve been told you need -- an enormous pot, boiling-water baths, sterilization guidelines, and so on. Instead, turn out small batches with the fruits and vegetables you find at the farmers’ market on any given day. These pickles and preserves all keep in the fridge or freezer for months -- and each is worthy of a blue ribbon of its own.
So you've cleaned the shelves and discarded all the stale items. Now how do you organize what's left? Try our functional yet stylish ideas to maintain your pantry so that everything is fresh, clearly labeled, and within easy reach for your next meal.