Try your hand at canning

BLACKBERRY-APRICOT JAM

4 cups apricot puree (pit apricots and puree in blender or food processor until fairly smooth)

4 cups blackberry pulp

4 1/2 cups sugar

1 teaspoon cinnamon

1 lemon, zested and juiced

2 packets liquid pectin (one box)

In a large, nonreactive pot (stainless steel or enameled cast iron), combine the apricot puree, blackberry pulp and sugar and bring to a simmer. Let the mixture reach a boil, stirring frequently to prevent it from boiling over. Add cinnamon and lemon zest/juice and stir to combine. When the mixture appears to be thickening a bit, add the pectin. After adding the pectin, let the jam boil vigorously for at least five minutes.

Fill your jars with the hot jam, wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.

Remove from canner and allow the jars to completely cool on a dish towel-lined counter top.

Once the jars are cool, check the seals, label them and enjoy one cold morning in February. Makes approximately five pints.

GARLIC DILL PICKLES

2 overflowing quarts of pickling cucumbers, sliced into fat coins

4 cups apple cider vinegar

4 cups water

6 tablespoons pickling salt

16 garlic cloves, peeled (2 per jar)

2 teaspoons crushed red pepper ( 1/4teaspoon per jar)

8 teaspoons dill seed (1 teaspoon per jar)

4 teaspoons black peppercorns

( 1/2 teaspoon per jar)

Wash and slice the cucumbers.

In a large sauce pot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving 1/2-inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

Remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

If you want to skip the boiling-water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they're cool. Makes approximately eight pints.

BLUEBERRY JAM

6 cups of smashed blueberries (you need 8-10 cups of whole berries to equal this amount)

6 cups sugar

1 lemon, zested and juiced

2 teaspoons cinnamon

1/2 teaspoon nutmeg, grated

1 box (two packets) liquid pectin

Fill your canning pot with water and begin bring to a boil. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Add smashed blueberries and sugar to a large, nonreactive pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about 15 minutes. Add pectin and bring to a rolling boil for a full five minutes.

Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there's no movement, the jar has sealed. Store up to one year in a cool, dark place. Makes about four pints.