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.
Extend the growing season long past its peak when you pickle or can your summer vegetables. Pickles (and not just cucumbers: we’re talking radishes, onions, zucchini, okra, watermelon rind, green beans, and beets too) add the finishing touch of piquant perfection to sandwiches, burgers, grilled meats, salads, cocktails, and more. And a shelf stocked with canned tomatoes will keep you in delectable pasta sauces and soups well into the winter.