Canning & Preserving

Kerstomaten zoetzuur ingemaakt

Pickled Cherry Tomatoes in Sweet and Sour Brine

Canning & Preserving

Pickling in a sweet and sour brine is a wonderful way to preserve vegetables while keeping their natural freshness. Unlike water-bath canning, where vegetables are cooked, this method keeps them mostly raw. That means they retain their crisp texture and bright flavor, while soaking up the aromatic balance of sweet and tangy vinegar.

A Garden Overflowing with Cherry Tomatoes

This year, our community garden produced an incredible abundance of cherry tomatoes. Especially in September, the harvest seemed endless — basket after basket filled with juicy, sun-ripened tomatoes. Tomato soup is always an option, but it felt like a shame to cook down such perfect little gems.
So instead, I decided to pickle a portion of the harvest in a sweet and sour brine. The result? Cheerful jars full of summer color and flavor that instantly brighten the winter table.

Choosing the Right Vinegar

In Belgium, we typically use vinegar with an acidity of 8%, which is ideal for pickling tomatoes. Because tomatoes naturally contain a lot of water, the higher acidity ensures a safe and well-balanced result.

You can also use 6% vinegar, though the final flavor will be slightly milder. Avoid weaker vinegars like apple cider vinegar (4–5%), as they can produce a watery and less stable preserve — especially when working with water-rich vegetables like tomatoes.

Ingredients (makes about 4 jars)

  • 1 kg (2.2 lb) cherry tomatoes
  • 1 red onion
  • Fresh basil leaves
  • 500 g (2 cups) vinegar (8%, or 6% if preferred)
  • 250 g (1 ¼ cups) sugar
  • 1 tsp salt
  • Freshly ground black pepper
  • 4 sterilized jars
Ingrediënten voor tomaten in zoetzuur

Instructions

1. Preheat your jars
To prevent the hot vinegar mixture from cooling too quickly, preheat your jars in an oven at 100°C (210°F) while preparing the rest.

2. Prepare the vegetables
Peel and slice the red onion into half rings. Rinse the cherry tomatoes thoroughly and prick a small hole in each one with a toothpick or skewer — this allows the brine to penetrate the tomatoes evenly.

3. Make the brine
In a saucepan, bring the vinegar, sugar, salt, and a pinch of black pepper to a boil.

4. Fill the jars
Divide the tomatoes and onion slices among the sterilized jars, tucking in a few basil leaves here and there for extra aroma. Work quickly so the jars stay warm.

5. Add the brine
Pour the hot vinegar mixture over the vegetables, leaving about 1 cm (½ inch) headspace at the top.

6. Seal and store
Seal the jars tightly and let them cool. Store them in the refrigerator or a cool, dark pantry. Wait at least two days before tasting to let the flavors fully develop.

Storage

Sweet and sour pickled cherry tomatoes will keep for about two months.
To extend shelf life, you can process the jars in a water bath at 90°C (195°F) for 15 minutes, or briefly simmer the tomatoes in the brine before filling the jars. Keep in mind, though, that this will slightly soften their texture.

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How to Use Pickled Cherry Tomatoes

These pickled tomatoes are deliciously versatile. Serve them with a cheese or charcuterie board, alongside grilled meats, or toss them into a summer salad.
The leftover brine is a treasure too — it makes a fantastic base for a quick vinaigrette.

One of my favorite ways to use them is in bruschetta. Chop the tomatoes, add a bit of black pepper and fresh basil, and spoon the mixture over toasted ciabatta or baguette slices. Simple, but absolutely irresistible.

Variations and Tips

This base recipe is easy to adapt to your own taste:

  • Add thyme, oregano, or rosemary for a more herby flavor.
  • Use yellow or orange cherry tomatoes for a bright, colorful mix.
  • Or add a pinch of chili flakes for a gentle kick.

Sweet and sour pickling is one of those satisfying ways to experiment with flavors — and at the same time, stock your pantry with homemade delights.

More Inspiration

If you’ve caught the pickling bug, you might also enjoy:

Have fun preserving!

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    Zelfgemaakte perenchutney

    Pear Chutney: The Perfect Blend of Sweet and Savory

    Canning & Preserving

    When pears start to ripen faster than you can eat them, it’s the perfect time to turn them into chutney. This pear chutney is a delicious way to use up a big batch of fruit. It’s sweet, tangy, and slightly spicy — a wonderful condiment to serve with cheese, cold cuts, grilled meat, or even a curry.
    The best part? You can make a few jars at once and enjoy it for months to come.

    What Exactly Is Chutney?

    Chutney is a flavorful mix of fruit or vegetable, sugar, vinegar, and spices that’s slowly cooked until thick and jam-like. Originally from Indian cuisine, chutneys were meant to balance spicy dishes with a touch of sweetness and acidity.

    In Western cooking, they’ve become a popular side dish to pair with meats, cheeses, or bread. Each version has its own personality — some smooth and mild, others chunky and full of spice. This pear chutney sits right in the middle: rich, aromatic, and beautifully balanced.

    Ingrediënten om perenchutney te maken

    Which Pears Work Best?

    You can use almost any kind of pear for chutney — Conference, Bartlett, or Comice are all great choices. They soften nicely while cooking without turning completely mushy.
    If you prefer a deeper, caramel-like flavor, you can also use cooking pears. Just keep in mind that these need a longer cooking time to break down fully and absorb the flavors.

    Ingredients for Pear Chutney

    Makes about 2 medium jars:

    • 2.2 lbs (1 kg) pears
    • 1 onion
    • 1.8 oz (50 g) raisins
    • 3.5 oz (100 g) sugar
    • 3.4 fl oz (100 ml) white balsamic vinegar or white wine vinegar
    • 1 tsp salt
    • A pinch of cayenne pepper (or one finely chopped red chili for extra heat)

    How to Make It

    1. Prepare the ingredients
    Peel and dice the pears and onion. Place them in a large saucepan along with the raisins, sugar, vinegar, salt, and cayenne pepper.

    2. Cook slowly
    Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour. Stir occasionally to prevent sticking.
    The chutney is ready when the pears have broken down and the mixture has thickened to a jam-like consistency.

    Perenchutney maken

    3. Taste and adjust
    Taste your chutney — if you prefer it a little saltier or spicier, add more seasoning now.

    4. Jar and store
    Spoon the hot chutney into sterilized jars, seal tightly, and let them cool. Store in a cool, dark place.

    Flavor Variations

    One of the joys of making chutney is that you can easily tweak the flavors to suit your taste.
    Use apple cider vinegar instead of white vinegar for a lighter, fruitier note, or replace the white sugar with brown sugar or honey for a richer taste.
    You can also add spices like ginger, mustard seeds, cinnamon, or star anise for a warm, aromatic twist — perfect for autumn.

    Every small change adds its own character, so feel free to experiment until you find your favorite version.

    How to Store or Can Pear Chutney

    Properly sealed jars will keep for at least 6 months in a cool pantry.

    If you’d like to store your chutney even longer, you can can (weck) it for a stronger vacuum seal and extended shelf life — ideal for anyone who loves to build a homemade pantry.

    Zelfgemaakte perenchutney

    You’ll find all the details in my post about Canning Jam and Jelly.

    Serving Suggestions

    Pear chutney pairs beautifully with cheese boards — especially with aged cheddar, blue cheese, or creamy brie. It also complements roasted pork, chicken, or grilled vegetables.
    Try spreading a spoonful on a sandwich with goat cheese and walnuts for a simple but elegant lunch idea.

    Zelfgemaakte perenchutney

    A Taste of Autumn in a Jar

    Homemade pear chutney isn’t just delicious; it’s also a lovely gift idea. Fill a small jar, add a homemade label, and you’ve got the perfect seasonal present for friends or family.

    If you love making preserves, there are plenty of other seasonal recipes worth trying.
    My Apple Jam with Cranberries combines tart and sweet flavors beautifully — perfect for toast or soft cheese.
    Or try Pears in Syrup, a simple way to preserve ripe pears with a delicate, golden sweetness.
    And if you have grapes to spare, Homemade Grape Jam is another delicious way to capture the taste of late summer.

    Together, they make a lovely collection of homemade preserves to enjoy all year round.

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    Homemade Grape Jam – Step-by-Step Recipe

    Canning & Preserving

    Grape jam is a delicious way to preserve your grape harvest. It’s full of flavor, pleasantly sweet, and has a beautiful color that depends on the type of grapes you use. Whether you have blue, red, or white grapes — they all make wonderful jam.

    Ingredients

    • 2.2 lb (1 kg) grapes, preferably seedless
    • 1.1 lb (500 g) special gelling sugar (2:1)
    • 7 oz (200 g) granulated sugar, or to taste
    • 3.4 fl oz (100 ml / ⅓ cup + 1 tbsp) water
    • 5 sterilized jars

    Choosing the Right Grapes

    You can make grape jam from all kinds of grapes — white, red, or blue, with or without seeds. Personally, I prefer seedless grapes, since the seeds tend to give the jam a slightly bitter taste.

    If your grapes do have seeds, you can easily remove them: cut the grapes in half and lift out the seeds with the tip of a small paring knife. It goes quite smoothly, especially if the grapes are fully ripe.

    Red grapes give a lovely red-colored jam, even though their flesh is light. The color comes mainly from the skins. Blue grapes create a deep, dark purple jam, while white grapes make a soft, light-green jam.

    druiven voor druivenjam

    Why Use Special Gelling Sugar (2:1)?

    For this recipe, I use special gelling sugar (2:1). It contains more pectin than regular jam sugar, so you only need half as much to achieve the same firmness. The result is a jam that’s less sweet but still perfectly set.

    Because you’re using less gelling sugar, you can adjust the sweetness yourself by adding a bit more or less granulated sugar. That’s especially useful for naturally sweet fruits like grapes, or if you simply prefer a jam that isn’t overly sugary.

    Grapes naturally contain very little pectin, so this type of sugar is ideal. You don’t need to add apple or lemon juice to get a good set — the gelling sugar does the job for you.

    How to Make Grape Jam

    1. Prepare the grapes: Remove the grapes from their stems and rinse them. Place them in a large saucepan with the water.
    2. Cook the fruit: Let the grapes simmer gently with the lid on for about 30–45 minutes, until completely soft. Make sure too much moisture doesn’t evaporate. If the mixture becomes too dry, add a splash of water.
    3. Add the sugar: Stir in the gelling sugar and the granulated sugar. Bring the mixture back to a boil and cook for 1–2 minutes, or follow the instructions on the sugar package
      .
    4. Test the jam: To check if it’s set, do the wrinkle test. Drop a little jam onto a cold plate and gently push it with your fingertip. If the surface wrinkles, it’s ready.
      If the jam is still too runny, add a few extra spoonfuls of gelling sugar and briefly boil again.
    5. Fill the jars: Pour the hot jam into sterilized jars, seal them tightly, and let them cool completely.

    Your jam will keep for several months in a cool, dark place.

    Tips for Best Results

    When using gelling sugar, it’s important not to extend the cooking time once the sugar is added. Boil the jam briefly — usually just 1 to 2 minutes. Longer boiling can break down the pectin and prevent the jam from setting properly.

    If you prefer a thicker texture, let the grapes simmer a bit longer before adding the sugar. This allows some of the liquid to evaporate and intensifies the flavor. You can then slightly reduce the amount of gelling sugar if you wish.

    druivenjam

    Serving Ideas and Flavor Variations

    Homemade grape jam tastes wonderful on toast, pancakes, or stirred into yogurt. It’s also a great addition to a cheese board, especially with soft cheeses like Brie or Camembert.

    For a richer flavor, add a small splash of red wine or port while cooking — perfect with blue grapes. You can also add some lemon zest or a pinch of cinnamon for freshness, or a hint of rosemary or thyme for a more aromatic note.

    These small adjustments make it easy to create your own favorite version of grape jam.

    Preserving and Canning the Jam

    Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

    After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

    More Grape Recipes

    Still have grapes left over? Here are some other ways to make the most of them:

    This way, you can enjoy your grape harvest all year long.

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    A jar of grape jam with visible pieces of grapes, placed on a wooden surface next to a cluster of fresh grapes.

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    Pruimen in siroop

    Canning Plums in Syrup: Perfect for Desserts or Breakfast

    Canning & Preserving

    The plum season started off beautifully here with our Opal plum tree, heavy with ripe, juicy fruit. Every day we picked about half a kilo (around 1 lb), sometimes more — and most of them disappeared the same day. But then came the rain… Within just a few days, the remaining plums split open from the moisture. We harvested the whole tree and sorted the fruit: the badly cracked or discolored ones went into plum jam, the perfect ones stayed in the fruit bowl, and the slightly damaged ones were preserved in syrup.

    The idea came quickly — I’d made peaches in syrup before, which are delicious with ice cream or as a sweet touch to a tuna salad. For these canned plums, the possibilities came naturally: imagine a plum tart made with halved plums, or using them as a sweet accent in a tagine or game dish.

    Add Seasonal Flavors

    You can completely tailor the taste of your preserved plums by experimenting with spices and flavorings.
    In summer, try vanilla, orange zest, or lavender for a bright, fresh twist. In winter, warm spices like cinnamon, star anise, or cloves bring a cozy note. A splash of red wine, rum, or amaretto in the syrup can also add surprising depth and warmth.

    No Time to Peel the Plums?

    If you’d rather skip peeling, simply cut the plums into wedges. Small plums can be quartered, larger ones cut into six or eight pieces. The skins will be so fine you won’t notice them later.

    If you prefer to remove the skins, or are canning halved plums, blanch them briefly — just 1 minute in boiling water. Thanks to the small cracks in the skin, it will slip off easily.

    Plum wedges
    Plum wedges in syrup

    Ingredients for Plums in Syrup

    • 2 kg (about 4½ lb) plums
    • 500 ml (2 cups) water
    • 250 g (1¼ cups) sugar
    • Optional flavorings: cinnamon sticks, vanilla pod, star anise, or a splash of rum

    Method

    Halve the plums:
    Cut the plums in half and remove the pit. Opal plums are ideal for this — their stones come away easily from the flesh.

    Prepare the syrup:
    Bring the water, sugar, and any flavorings to a boil. Let it simmer gently until the sugar is completely dissolved.

    Can the plums:
    Fill sterilized jars with the plum halves or wedges. Pour the hot syrup over them, leaving about 1 cm (½ inch) headspace. Seal the jars tightly and process in a water bath for 30 minutes at 90°C (195°F).

    Serving Ideas

    These preserved plums are wonderfully versatile. Serve them with pancakes, waffles, or French toast, or use them as a topping for ice cream or cake. They’re also delicious in a summer salad with goat cheese and nuts.

    Want to turn them into a drink? Blend the contents of a jar and bring briefly to a boil — you’ll get a quick plum syrup. Fill a glass one-quarter full with the syrup, add ice cubes, and top up with still or sparkling water. A splash of lemon or lime juice makes it extra refreshing.

    Pruimen in siroop

    Storage

    Store your sealed jars in a cool, dark place. They’ll keep for at least a year.
    Once opened, refrigerate and use within a week.

    How to Use Plums in Syrup

    In the kitchen, these plums are little flavor bombs. Serve them with roast pork or game, spoon them over vanilla ice cream, or pair them with Greek yogurt and granola for a luxurious breakfast.
    They also shine on a cheese platter, where their sweet flavor contrasts beautifully with aged cheeses.

    Don’t Pour Away the Syrup!

    Don’t waste that gorgeous leftover syrup — it’s too good to throw out! Use it to sweeten fruit salads, or whisk it into a vinaigrette with olive oil and balsamic vinegar.
    In summer, a splash of plum syrup over sparkling water or prosecco makes a wonderfully refreshing drink.

    More Recipes with Plums

    There are so many ways to preserve and enjoy your plum harvest. If you’ve got plenty of ripe fruit, try:

    • Dry canning plums – the quickest method for canning plums
    • Homemade dried plums (prunes) – perfect as a healthy snack or to enrich stews.
    • Plum jam and strawberry-plum jam – simple and delicious classics.
    • Plum syrup – ideal for drinks or desserts.

    That way, you can enjoy your harvest all year long.

    Dry canning plums
    Een stapel glazen potten gevuld met ingemaakte pruimen, met een kom verse pruimen op de achtergrond.
    Dried plums
    Pannenkoek met zelfgemaakte pruimenconfituur
    Plum jam

    Savoring the Harvest

    There’s something deeply soothing about canning plums — the gentle aroma filling the kitchen, the glossy fruit halves glowing in their amber syrup…
    You’re not just preserving the taste of summer, but also the memory of abundant harvest days.

    And if you still have more plums left, make sure to check out my other plum recipes for even more delicious inspiration!

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    Sweet-and-Sour Pickled Onions: A Recipe for Delicious Tangy Onions

    Canning & Preserving

    These sweet-and-sour pickled onions bring a fresh, crunchy twist to all kinds of dishes. They’re surprisingly versatile and pair perfectly with salads, burgers, sandwiches or as a side with roasted meat. Make a batch with this simple recipe and discover how extra flavour enhancers can elevate the result!

    An Ancient Preserving Method with Centuries-Old Roots

    Preserving in vinegar and sugar isn’t a new trend — it’s one of the oldest techniques in the world. Long before refrigerators existed, people used vinegar, salt and sugar to make vegetables and fruit last longer. Vinegar lowers the pH-level, making it much harder for bacteria and moulds to grow. Sugar not only helps preservation, but also gives a nice balance to flavour.

    In the 17th and 18th centuries, sweet-and-sour pickling was popular among sailors and soldiers, because preserved vegetables were easy to digest and could be stored for a long time on ships or in army depots. Also in farm-house kitchens, preserving vegetables was part of the annual routine. In late summer and autumn, the pantry would be filled with jars of gherkins, pickled pearl onions and beet-roots — a guarantee of vegetables on the table during the cold winter months.

    Perfect for the Snack Platter

    Sweet-and-sour onions are also real mood-setters on a charcuterie board or cheese platter. The fresh acidity cuts nicely through the richness of cheese and cold meats. Especially with creamy cheeses like Brie or Camembert, they provide a lovely contrast. With pâté or rillettes they also work perfectly, because they make the dish feel a little lighter.

    For a summer aperitif you can combine them with olives, roasted nuts and some freshly baked bread. In winter they go beautifully with stews or game dishes. So you’ll have year-round pleasure from a few jars of sweet-and-sour onions in the cupboard.

    Choosing Your Flavour Enhancers

    The beauty of pickling onions in sweet-and-sour is that you can endlessly vary the flavour by adding herbs, spices or even different types of vinegar. Here are some ideas:

    • Herbs: Fresh basil, dill, thyme or rosemary give a mild, herbaceous note to the pickled onions. Basil is especially recommended, because its fresh aroma enhances the natural sweetness of the onion.
    • Spices: Black peppercorns, juniper berries and cloves bring warmth and depth to the flavour. Juniper berries add a subtle pine-like aroma, which goes beautifully with the vinegar’s tang. A few cloves give a warm undertone — especially lovely in autumn and winter.
    • Citrus peel: Add a strip of lemon or orange peel for a fresh, lively hint. This works especially well in lighter dishes and salads.
    • Chili flakes or sliced chili pepper: For a spicy twist you can add some chili flakes or a fresh chili pepper to the jar. This gives a subtle kick that pairs well with the sweet-sour profile.

    Tip: Basil!

    When preserving cherry tomatoes I discovered that a few fresh basil leaves make a real flavour explosion! Add a couple of leaves when filling the jars. After about a week, those few leaves will have flavoured the whole jar of onions.

    pickled onions with basil leaves

    What You Need to Make Pickled Onions

    For about 3 jars of 250 ml (≈ 8.5 oz) each

    • 3 large onions (or 4 to 5 smaller)
    • 300 g vinegar (8%) → approx 10.6 oz / ~1 ¼ cups
    • 150 g sugar → approx 5.3 oz / ~¾ cup
    • 100 ml water → approx 3.4 oz / ~⅓ cup (if you use 6% vinegar you may omit the water)
    • Salt and pepper to taste
    • Optional: flavourings such as basil, peppercorns, juniper berries or cloves

    Let’s Get Started

    Preparing the onions

    Peel the onions and slice them into thin half-rings.

    Making the vinegar mixture

    Combine the vinegar, sugar and water in a pan. Optionally add salt and pepper for extra flavour. Want to give the onions a unique aroma? Add flavourings like peppercorns, juniper berries or cloves.

    Slightly briefly cook the onions

    Add the onion rings to the vinegar mixture and let them cook for about 30 seconds. You can choose whether you want to do this or not — I do it because otherwise the vinegar mixture cools down too much when poured over cold onions, with the result that the jars often don’t vacuum-seal. By warming the onions briefly they will vacuum-seal properly.

    Filling the jars

    Spoon the onions and the vinegar mixture into sterilised 250 ml jars. Gently press the onions down so they are well submerged in the liquid. If you’re using fresh herbs like basil or dill, add them now. They’ll give a fresh, aromatic touch to the sweet-and-sour onions.

    Sealing and storing

    Seal the jars well and allow them to cool completely. Store the jars in a cool, dark place. After about a week, the flavours have fully developed and the onions are deliciously flavoured!

    Using Sweet-and-Sour Onions in Dishes

    Sweet-and-sour onions bring fantastic flavour and texture to many dishes. Try adding a spoonful of these pickled onions to salads. In a Greek salad I find them absolutely top! They pair perfectly with fresh leafy greens, tomatoes and creamy dressings. Or use them as a flavourful topping for burgers, wraps, or tacos. The tangy taste gives a fresh counterpoint to the rich, savoury flavours of those dishes. They also work excellently in pasta salads or grain bowls, and on a cheese plate they add colour and flavour.

    Want to try something different? Serve these pickled onions as a side with grilled meat or roasted vegetables. The sweet-and-sour taste provides a beautiful balance and makes the dish feel lighter. Moreover, you can prepare the onions in advance, giving you a ready-to-go flavour booster that stays good for weeks in the fridge.

    Homemade sweet-and-sour pickled onions in a glass jar

    Red onions
    Red onions give a beautiful, intense colour to your sweet-and-sour onions and taste slightly different. Due to their colour the onions in the jar gain a gorgeous deep-pink tint — great as a garnish on salads, wraps or burgers. Or try a mix of different colours. Also lots of fun!

    Not Just for Onions

    Although onions are fantastic for pickling, this method works perfectly for other vegetables too. Cucumbers are of course the classic, but also peppers, carrot sticks, cauliflower florets and even small tomatoes do well in a sweet-and-sour mix. By varying herbs and spices you can constantly discover new flavour combinations.

    Mixed jars are also very fun: thinly sliced red onion together with cucumber slices and some radish for an extra spicy twist. That way you have in one jar a colourful garnish for sandwiches, burgers or as a fresh topping with grilled meat.

    Have you caught the pickling bug? Here are some other fun recipes:

    Komkommerschijfjes ingemaakt in zoetzuur
    Pickled Cucumber
    Kerstomaten zoetzuur ingemaakt
    Pickling Cherry Tomatoes
    Pickled Radishes

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    How to Make and Can Belgian Beef Stew

    Canning & Preserving

    Comfort food that tastes even better from your pantry

    Beef stew is a beloved classic in almost every Flemish household. Everyone has their own secret ingredients and favorite way to make it. My version includes a few typical Belgian touches: dark abbey beer (I use Leffe), a spoonful of Liège syrup, and of course, the slice of bread with mustard that slowly dissolves into the sauce.

    This recipe combines tradition and convenience: you make a large pot of stew at once and preserve it in jars. That way, you’ll always have a homemade meal ready for busy days.

    Why Canning Beef Stew Is So Convenient

    Beef stew takes time to simmer, so why not make a big batch while you’re at it? By canning it, you can store it for months without needing a freezer. It’s perfect for a quick meal with fries, potatoes, or even on a slice of bread.

    I find it especially handy because I often forget to take frozen food out of the freezer the night before. The result? A big icy block that takes ages to thaw on low heat (or worse, in the microwave). With canned beef stew, you simply open a jar, let it simmer for 10 minutes, and it’s ready — no waiting, no hassle.

    Canning saves time, prevents food waste, and ensures you always have something delicious on hand.

    Choosing the Right Meat for Stew

    Traditionally, beef labeled “stewing beef” is perfect for this recipe.

    • Pork is a tasty and often cheaper alternative I often use.
    • Pork cheeks are wonderfully tender and give a rich, full flavor to the stew.

    The Best Beer for Belgian Stew

    Beer is a classic ingredient in Flemish beef stew. A dark beer such as Leffe, Westmalle Dubbel, or Rochefort adds depth and richness. You can also use a local or home-brewed beer. A robust, dark beer nearly always works well.

    I usually use Leffe, but dark beers from Abdij van ‘t Park or Postel are also delicious. A few years ago, we even had a home-brewed batch that had fermented too much due to excess sugar — too fizzy to drink, but perfect for stew!

    A Touch of Sweetness: Syrup or Jam

    Liège syrup (a thick, fruity spread made from apples and pears) gives the stew its signature sweet note.
    If you don’t have it on hand, a spoonful of jam works just as well.

    Try:

    • Rhubarb jam or cranberry jam for a tangy-sweet balance
    • Plum or apple-pear jam for a milder aroma

    Adjust the amount depending on how sweet your jam is.

    Ingredients (makes about 6 one-liter jars / 6 pints)

    • 2¼ lbs (1 kg) onions, roughly chopped
    • 6½ lbs (3 kg) stewing beef (beef or pork)
    • 4 bottles (11 oz / 330 ml each) dark beer
    • 7 tbsp (about 7 oz / 200 g) Liège syrup or jam
    • 3 slices of bread, generously spread with mustard
    • A few sprigs of thyme and rosemary (for a bouquet garni)
    • 5 bay leaves
    • Salt and pepper, to taste

    How to Make Belgian Beef Stew

    1. Brown the meat

    Heat a large pot and sear the meat until browned on all sides. This adds flavor and gives the sauce a deep color.

    2. Add the onions and seasonings

    Add the chopped onions to the pot and stir well. Then add the dark beer, Liège syrup, thyme, rosemary, and bay leaves. Make sure the meat is just covered by the beer.

    3. Bread and mustard

    Spread mustard on the slices of bread and lay them on top of the stew. The bread will dissolve as it cooks, thickening the sauce and adding a hint of spice.

    4. Slow simmer

    Cover the pot, leaving a small opening for steam to escape, and let the stew simmer gently for 2½ to 3 hours, until the meat falls apart easily. Stir occasionally.

    5. Last finisging touches and serve

    Remove the herbs and bay leaves. If you want to thicken the sauce, only do this for the portion you plan to eat immediately — not the part you’ll be canning, as thickeners can interfere with the canning process.

    Serve with fries and homemade mayonnaise, boiled potatoes, or fresh brown bread.

    Belgian Beef stew recipe

    Canning (Water bath or Pressure) the Stew

    Once the stew is ready, you can preserve it to enjoy later.

    Step 1: Fill the jars

    Spoon the hot stew into sterilized jars, leaving about ¾ inch (2 cm) of headspace.

    Step 2: Water bath (European can method)

    Place the jars in a canning kettle or large pot filled with warm water up to two-thirds of the jar height.
    Heat gradually and let simmer for 2 hours at 212°F (100°C).

    Step 3: Cool and check

    Let the jars cool on a towel and check that they’ve sealed properly.

    Step 4: Storage

    Store in a cool, dark place. Properly canned beef stew keeps for at least 2 years.

    Step 5: Reheating

    When opening a jar, always heat the stew for at least 10 minutes before serving to ensure safety.
    If you prefer a thicker sauce, add a little cornstarch or flour when reheating. You can also add a bit of extra syrup or seasoning to taste.

    Alternative: Pressure Canning (for U.S. readers)

    If you have a pressure canner, you can preserve this stew following U.S. safety standards.
    Process pint jars for 75 minutes or quart jars for 90 minutes at 10 PSI, adjusting for altitude.
    Store in a cool, dark place for up to a year.

    Whether you’re using the European weck method or pressure canning, both ways give you the same result: a comforting, homemade meal ready whenever you need it.

    FAQ: Storing and Reheating Canned Beef Stew

    How long does canned beef stew keep?
    Up to 2 years when properly sealed and stored in a cool, dark place.

    Can I freeze the stew instead?
    Yes, but the texture of the sauce may change slightly. Canning is more sustainable and energy-efficient.

    How long should I reheat it?
    Always let it simmer for 10 minutes before eating.

    Why You’ll Love It

    With this method, you’ll always have a delicious homemade meal ready to go.
    Canning saves time, prevents waste, and lets you enjoy traditional Belgian comfort food — even on your busiest days.
    It’s tastier, cheaper, and far more satisfying than takeout.

    Other Ready-to-Eat Recipes for your Pantry

    If you enjoy traditional home-cooked dishes and preserving your own food, you might also like these recipes, with canning instructions. Perfect when you have unexpected visitors or for a quick home cooked meals on a busy day:

    • Canned Cake – a fun and surprising way to bake and preserve small cakes in jars.
    • Red Cabbage with Apples – a classic Belgian side dish that pairs perfectly with beef stew.
    • Homemade Applesauce – simple, naturally sweet, and perfect to serve alongside savory meals or desserts.

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    Creamy Pumpkin Soup – The Ultimate Comfort Food

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    Drying Parsley: Preserve the Fresh Aroma of Your Herb Garden All Year Long

    Canning & Preserving

    Parsley is one of those classic kitchen herbs that seems to go with just about everything — in soups, stews, dressings, or simply sprinkled on top for a burst of freshness. In late spring and summer, parsley thrives, and your herb bed often produces more than you can use fresh. Drying parsley is a simple, natural way to preserve its flavor and aroma so you can enjoy it throughout the year.

    Why Dry Your Own Parsley?

    Homemade dried parsley is far more fragrant and vibrant green than most store-bought versions. The secret lies in drying it slowly at a low temperature, which helps preserve the natural essential oils and nutrients. Commercial producers often dry herbs quickly at high heat, sacrificing quality for speed. When you dry your own, you control the process — and the result is pure parsley, with no added anti-caking agents or preservatives.

    Drying is also a sustainable way to prevent waste and make the most of seasonal abundance. The same method works beautifully for other herbs too, such as drying and grinding rosemary or thyme.

    💡 Tip: The best way to keep parsley fresh for a week or more is to place the stems in a glass of water on a sunny windowsill. Change the water every two days to keep it crisp and fresh.

    Choosing the Best Parsley to Dry

    There are three main types of parsley: curly, flat-leaf (Italian), and root parsley. For drying, flat-leaf parsley is ideal because it has a stronger flavor and aroma. Curly parsley dries faster but is a bit milder in taste.

    Harvest your parsley on a dry morning before the sun becomes too strong. At that moment, the leaves are firm, full of essential oils, and at their peak flavor.

    How to Dry Parsley in a Food Dehydrator

    1. Remove the leaves from the stems.
    2. Spread the leaves in a single layer on the dehydrator trays.
    3. Dry for about 6 hours at 104°F (40°C).
      This low temperature helps retain the bright color, delicate flavor, and nutrients.
    4. Once the leaves are completely dry and crumbly, crush them gently with your hands and store them in a clean, airtight glass jar.
    Vers geplukte peterselieblaadjes op droogroosters, klaar om gedroogd te worden.
    Een pot met gedroogde peterselie en verse peterselie ernaast op een grijze ondergrond.

    💡 Tip: For optimal storage, sterilize your jars first. Wash them well and place them in a 350°F (180°C) preheated oven for ten minutes to dry and sterilize. This prevents mold and keeps your herbs fresh longer.

    Don’t Throw Away the Stems!

    Parsley stems are full of flavor too — and perfect for making your own herb powder or flavored salt.

    • Dry the stems at 104°F (40°C) for about 12 hours, or together with other vegetables at a slightly higher temperature (up to 140°F / 60°C).
    • The stems are ready when they snap easily instead of bending.
    • Once completely dry, grind them into a fine powder using a blender.

    This homemade parsley stem powder adds an umami boost to soups, homemade bouillon powder, and herb salt. It’s a little paler than the leaf powder, but the taste is rich and savory.

    Verse peterselie op een houten snijplank, klaar om gedroogd te worden.
    Een glazen pot met gedroogde peterselie en een open pot met verse, gehakte peterselie op een ondergrond van zwart-wit geruit textiel.

    Drying Parsley in the Oven

    No dehydrator? No problem! You can easily dry parsley in your oven.

    Set the oven to the lowest temperature setting (ideally around 104–120°F / 40–50°C). If your oven doesn’t go that low, prop the door open slightly with a wooden spoon to allow heat and moisture to escape. Spread the parsley leaves on a baking sheet lined with parchment paper and let them dry slowly.

    Because the airflow in an oven is less efficient than in a dehydrator, drying usually takes 6 to 8 hours, depending on humidity and oven type. Check occasionally to prevent the leaves from turning brown — they should stay bright green and crisp.

    Air-Drying Parsley

    When the weather is warm, dry, and not too humid, you can also air-dry parsley naturally.

    1. Gather small bunches and tie them with string.
    2. Hang them in a shaded, well-ventilated area — for example, under a porch or garden shelter.
    3. After several days, the leaves will be dry enough to crumble easily.

    Make sure there’s enough airflow to prevent mold. Once the leaves are crisp between your fingers, remove them from the stems and store as usual.

    Storing and Using Dried Parsley

    Keep your dried parsley in a tightly sealed glass jar in a cool, dark place. This helps preserve its fresh green color and intense aroma.

    Use your homemade dried parsley in:

    • Soups and sauces
    • Potato dishes
    • Herb butters and salad dressings
    • As a colorful garnish for meat, fish, or roasted vegetables

    Combine with Other Herbs

    Parsley dries well alongside other herbs like chives, celery leaves, or rosemary. Drying several at once saves time and fills your spice rack with homemade goodness.

    Try making your own herb blend: parsley, rosemary, and thyme form a classic trio for soups, casseroles, and roasts.

    A Touch of Summer in Every Jar

    Drying parsley is one of the simplest ways to capture the essence of summer and keep it in your pantry. With just a little effort, you’ll always have a jar full of green flavor ready to brighten up your meals — pure, natural, and full of aroma.

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    How to Can Peeled Tomatoes – Easy Oven Method for Perfect Results

    Canning & Preserving

    Peeled tomatoes are one of those pantry staples you’ll always be glad to have on hand. They form the base for countless dishes — from pasta sauces and soups to stews and casseroles.
    If you have a big harvest of ripe tomatoes in summer, this recipe is a wonderful way to preserve them. With this simple oven method, you can easily make your own peeled tomatoes to enjoy all year round.

    You can use any kind of tomato for canning, but Roma tomatoes work best for this method.

    Why Roma Tomatoes?

    Roma tomatoes are firm, meaty, and have less moisture than round tomatoes, which makes them ideal for canning. Their structure holds up beautifully during processing, and their rich, concentrated flavor adds depth to sauces and stews.

    You can also use beefsteak tomatoes if that’s what you have, but they’re a bit juicier and slightly harder to peel.

    Roma tomaten om te pellen en te wecken

    Why Can Your Own Tomatoes?

    Canning is a tried-and-true way to preserve food without adding any artificial preservatives. When you heat the jars at a controlled temperature, the tomatoes will stay good for years — at least two years, often even longer.

    For me, it’s the perfect way to save my homegrown harvest. Tomatoes are only available fresh for a short time in summer and early autumn, but thanks to canning, we get to enjoy them all year long in our favorite dishes.

    And honestly, seeing those bright red jars lined up in the pantry is one of the simple joys of summer. We eat a lot of pasta and tomato-based dishes, and it feels so rewarding to cook them with our own garden tomatoes.

    What You’ll Need

    • About 2.2 pounds (1 kg) of tomatoes per 1-quart (1-liter) jar
    • Canning jars with lids and rubber seals
    • An oven
    • A canning pot or large stockpot

    How to Make Peeled Tomatoes

    1. Preheat the Oven

    Preheat your oven to 400°F (200°C).
    We’re not baking the tomatoes — the goal is to loosen the skins so they’ll slip off easily later.

    2. Prepare the Tomatoes

    Remove the stems and place the tomatoes upside down (stem side down) on a baking tray.
    This way, the skin will heat evenly and start to crack after a few minutes.

    3. In the Oven

    Place the tray in the oven and bake for 10 to 15 minutes, or until the skins start to split.

    4. Peel the Tomatoes

    Remove the tray from the oven and let the tomatoes cool for a few minutes.
    Then simply pull off the skins — it’s surprisingly easy, especially with Roma tomatoes. The skin usually comes off in one piece.

    5. Fill the Jars

    Pack the peeled tomatoes tightly into the jars, pressing them down gently so as many as possible fit in and they don’t float later.
    Don’t add any liquid — the tomatoes will release enough juice on their own.
    Wipe the rims clean and close the jars securely.

    6. Canning

    Place the jars in your canning pot or a large stockpot and make sure they’re fully covered with water.
    Process for 45 minutes at 195°F (90°C).
    Afterwards, let the jars cool slowly.

    Your peeled tomatoes are now shelf-stable and will keep for years.

    Gepelde tomaten wecken

    How to Use Your Home-Canned Tomatoes

    Now that you have your own supply of canned peeled tomatoes, you can use them in so many ways. They’re the perfect base for pasta sauces, tomato soup, stews, or even pizza.
    And since you made them yourself, you can season each dish exactly how you like it.

    Some ideas for using your tomatoes:

    • Pasta sauce: Sauté onion and garlic in olive oil, add your tomatoes, and simmer with fresh basil.
    • Stews and tajines: Use them as a base for hearty dishes with meat, vegetables, or legumes. Try a classic Italian ragù or a Moroccan-style tajine.
    • Casseroles: Perfect in a Mediterranean parmentier or similar oven-baked dishes.
    • Tomato soup: Blend your tomatoes with broth, herbs, and a touch of cream — or try a tomato and bell pepper soup for a twist.

    More Ways to Preserve Tomatoes

    There are many delicious ways to preserve your summer tomato harvest:

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    Zelf vijgen drogen

    Drying Figs at Home: The Complete Guide to Dehydrated Figs (Oven, Dehydrator & Storage)

    Canning & Preserving

    When the fig tree is full of ripe fruit, it’s a true celebration every year. Fresh figs are delicious but have a short shelf life. That’s why I dry part of my harvest — so I can enjoy their sweetness all year round. Dried figs aren’t just naturally sweet and flavorful, they’re also perfect for adding to dishes or enjoying as a healthy snack.

    In this article, I’ll show you step by step how to dry your own figs, how to store them properly, and all the ways you can use them.

    No fig tree in your garden yet? Then don’t miss my post on Growing Figs in a Cold Climate (coming soon), so you can soon harvest your own figs too.

    My Fig Tree: From Small Cutting to Abundant Harvest

    When I bought my fig tree ten years ago, it was just a tiny cutting with a few roots — barely fifty centimeters tall. Today, it has grown into an impressive tree over four meters high, producing around twenty kilos (about forty-four pounds) of figs every year.

    It’s a beautiful tree with large, hand-shaped leaves that give a Mediterranean touch to the garden. And did you know you can use those leaves too? You can make Fig Leaf Syrup or brew a lovely Fig Leaf & Mint Tea — both soft, aromatic, and surprisingly refreshing.

    Since my tree produces so abundantly, I dry part of the harvest every year. This way, I can still enjoy the rich, honey-sweet taste of figs in winter. And soon, I’ll share a new post on how to propagate fig trees — I’ve already made dozens of cuttings to share with friends and family.

    Why Dry Figs?

    Fresh figs spoil quickly. They’re also quite expensive in stores. By drying them, you greatly extend their shelf life and can keep them for months or even years.

    Dried figs are naturally sweet, rich in fiber and energy. They’re perfect as a snack, on a cheese board, or as an ingredient in stews, tagines, and baked goods. Drying is one of the oldest and most natural ways to preserve fruit — no sugar, no additives, just pure fruit.

    Preparing Figs for Drying

    Choose ripe but firm figs. Overripe ones contain too much moisture and don’t dry well.

    Small figs can be dried whole. Larger figs can be halved or quartered to help them dry faster and more evenly. Cut figs also develop a beautiful glossy surface once dried.

    Rinse the figs briefly under cold water to remove dust or insects, then pat them dry with a clean towel.

    Eigen vijgenoogst

    Drying Figs in the Oven or Dehydrator

    In warm, dry countries, figs are often sun-dried outdoors. Unfortunately, that rarely works here — by the time the figs ripen, the weather is usually too cool and humid. Besides, wasps and fruit flies love the sweet fruits. That’s why I always dry my figs indoors, using a dehydrator.

    Place the halved figs cut side up on trays or on a baking sheet lined with parchment paper. This allows air to circulate freely and ensures even drying.

    • Temperature: 60 °C (140 °F)
    • Drying time: About 18 hours in a dehydrator, slightly longer in a conventional oven.
    Figs on drying rack ready to dehydrate

    If using a regular oven, keep the door slightly open or use the drying function to allow moisture to escape. Check occasionally — smaller figs will be ready sooner, while whole ones take a bit longer.

    The figs are done when they feel soft and leathery, not sticky or wet. They should remain slightly tender inside — perfectly chewy and sweet.

    Want them fully dried? Simply continue drying for another 4–8 hours at 60 °C (140 °F), depending on size and whether they’re cut or whole.

    Semi-Dried or Fully Dried?

    How long you dry them depends on how you plan to use them:

    Fully dried figs are ideal for stews and tagines. They absorb moisture during cooking and become tender again. You can also soak them briefly in water, apple juice, or orange juice before use.

    Semi-dried figs are soft and chewy — perfect on a cheese or charcuterie board, or as a healthy snack.

    Zelf vijgen drogen

    Storing Dried Figs

    Proper drying and careful storage are essential for a long shelf life.

    Semi-dried figs:
    These still contain a bit of moisture and are best canned (wecked). Fill clean jars with figs, seal tightly, and process for 30 minutes at 90 °C (195 °F). They’ll keep for years.

    Fully dried figs:
    Let them cool completely and store in an airtight jar or box in a cool, dark place. They’ll keep for several months.

    Want to store them even longer? Vacuum-seal them — either with a vacuum sealer or using the canning method (15 minutes at 90 °C / 195 °F). Place a small weight on the jars to prevent them from floating.

    Tip: To sterilize jars, rinse them well and place them in a 180 °C (350 °F) oven for 10 minutes before use. This ensures they’re perfectly clean and dry.

    Using Dried Figs

    Dried figs are incredibly versatile:

    • With cheese: Pair with soft cheeses like brie or goat cheese.
    • In savory dishes: Delicious in stews or tagines — try swapping prunes for figs in rabbit with prunes for a surprising twist!
    • As a snack: Enjoy them straight from the jar, just as they are.
    • At breakfast or in baking: Add chopped figs to granola, oatmeal, or cake batter.
    • For festive appetizers:

    Wrap a semi-dried fig and a small piece of goat cheese in half a slice of bacon. Bake for 15 minutes at 180 °C (350 °F) and serve warm — always a favorite at parties!

    Looking for more fig inspiration? Try my recipes for Fig Jam and Sweet and Sour Fig Vinegar (coming soon) — two more delicious ways to preserve your harvest.

    In Conclusion

    With dried figs, you capture the taste of summer in a jar. They’re pure, natural, and endlessly versatile. Whether you can them, vacuum-seal them, or simply store them in a jar, each bite brings a little sunshine from your pantry.

    No fig tree yet but dreaming of harvesting your own figs? Check out my guide on Growing Figs in a Cold Climate (coming soon). And keep an eye out for my upcoming post on fig propagation, where I’ll show you how to grow your own fig tree from a small cutting.

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    A close-up of dried figs arranged on a platter alongside nuts and cheese, with text overlaying the image that reads 'Dried Figs' and 'Dry Figs at Home: A Complete Guide - Oven, Dehydrator & Storage'.

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    Dry Canning Tomatoes: The Fastest Way to Can Tomatoes

    Canning & Preserving

    When tomato season hits its peak, the harvest can feel endless. Your kitchen counters are overflowing with ripe, fragrant tomatoes, and there’s simply no time to turn them all into sauce, soup, or passata. Luckily, there’s a simple, no-fuss way to preserve your tomato bounty without water, oil, or extra ingredients: dry canning tomatoes.

    This easy method lets you store tomatoes in their purest form — just chop them up, pack them into jars, and can them. It’s the fastest way to preserve fresh tomatoes when time is short, while still keeping all your options open for future use in sauces, soups, and stews.

    What Is Dry Canning?

    Dry canning means canning fruits or vegetables without adding any liquid such as water, juice, or sauce. The tomatoes are preserved in their own natural juices, which are released during the canning process.

    I first used this technique with fruits like berries, apples, and plums — and it worked so well that I tried it with tomatoes too. The result? Beautiful jars of chunky, flavorful tomatoes ready to use later in any dish.

    The biggest advantage of dry canning is speed and flexibility. There’s no need to cook, strain, or puree beforehand. Because you don’t add anything extra, these tomatoes stay neutral in flavor, giving you complete freedom to season and cook them however you like later on.

    Best Tomatoes for Dry Canning

    Almost any tomato variety will work, but ripe, firm, and full-flavored tomatoes give the best results. Cherry tomatoes can even be canned whole — just pierce each one with a fork to prevent the skins from splitting during canning.

    Avoid tomatoes that show signs of rot, mold, or blight. Damaged or diseased fruit shortens shelf life and should not be used for canning or preserving.

    Preparing the Tomatoes

    You can make this process as simple or as detailed as you like.

    • Quickest method: Roughly chop the tomatoes and pack them straight into the jars.
    • Prefer no skins? Cut a small “X” on the bottom of each tomato, dip them in boiling water for 30–60 seconds, then transfer them to ice water. The skins will slip right off.
    • Want to remove the seeds? You can, but it’s not necessary — the seeds usually settle to the bottom of the jar during canning.

    If you’re short on time, go for the rough-chop method. Later, when you have more time, you can always strain or puree the contents into a smooth sauce.

    Step-by-Step Guide: How to Dry Can Tomatoes

    1. Prepare the jars

    Sterilize your canning jars and check the lids and seals to make sure they’re clean and undamaged.

    2. Fill the jars

    Cut the tomatoes into chunks and fill the jars up to about 1 inch (2.5 cm) from the rim. Press them down gently with a spoon to remove excess air pockets, but don’t pack them too tightly — they need a little space to release their own juice during processing.

    3. Clean the rims

    Use a canning funnel if you have one, and wipe the jar rims with a clean paper towel to remove any residue. A clean rim ensures a perfect seal.

    4. Seal the jars

    • For screw-top lids, tighten them firmly but not overly tight.
    • For traditional glass jars with rubber rings and clamps, close them following the standard method.

    5. Process the jars

    Place the filled jars into a water bath canner (or a large stockpot with a rack or folded towel at the bottom). Jars can be stacked if needed.
    Fill the canner with water until the top jars are about three-quarters submerged.

    Heat the water to 212°F (100°C) and maintain that temperature for 30 minutes.
    ⏱ The processing time starts only after the water reaches a full boil.

    6. Cool and store

    Use jar tongs to carefully remove the jars from the hot water and set them on a towel to cool. Once completely cooled, check that each jar has sealed properly (no popping lids or loose seals). Label them with the date and contents, and store in a cool, dark place.

    Processing Times and Variations

    For plain tomatoes, 30 minutes at 212°F (100°C) is perfect.

    If you’d like to add herbs or spices, you can safely experiment — just keep acidity in mind and adjust the processing time accordingly:

    • Tomatoes with onion: 2 hours at 212°F (100°C)
    • Tomatoes with garlic or herbs: 45 minutes at 212°F (100°C)

    Adding onions or garlic lowers the overall acidity, so it’s important to extend the canning time to ensure food safety.

    Tips for Safe and Long-Lasting Storage

    A proper seal is essential for shelf stability. If the jar rim is greasy or dirty, the lid won’t seal correctly, and the contents can spoil. Always check:

    • The lid is vacuum-sealed (for Mason jars, it shouldn’t flex or click when pressed).
    • Rubber rings (if using traditional weck jars) are tight and undamaged.

    Store the cooled jars in a cool, dark pantry or basement, away from direct sunlight and extreme temperatures.

    How Long Do Dry-Canned Tomatoes Last?

    When properly sealed, dry-canned tomatoes can last for several years in a cool, dark place.

    Once opened, store the jar in the refrigerator and use within 3 to 5 days. Because no sugar, salt, or vinegar has been added, the tomatoes will spoil faster after opening.

    To avoid waste, choose jar sizes that fit your cooking habits — smaller jars (about 16 oz / 500 ml) are perfect for quick sauces or soups.

    How to Use Dry-Canned Tomatoes

    Dry-canned tomatoes are incredibly versatile. Here are a few easy ways to use them:

    • Quick pasta sauce: Blend a jar of tomatoes with a splash of olive oil, garlic, and herbs for a fresh, homemade sauce in minutes.
    • Stews and tagines: The pure tomato flavor pairs beautifully with meat and vegetables.
    • Homemade passata: Strain the canned tomatoes through a sieve or food mill for a smooth tomato base.
    • Soups: Ideal for quick tomato soup or minestrone without relying on canned tomatoes from the store.
    • Pizza or lasagna: Use as a base for your tomato sauce, seasoning to taste with oregano and basil.

    Because the tomatoes are preserved without salt or seasoning, they’re perfect for adapting to any recipe — from sweet tomato chutneys to spicy pasta dishes.

    Safety Note: Botulism and Acidity

    When it comes to canning vegetables, many people worry about botulism — a rare but dangerous bacteria that thrives in low-acid foods.

    Fortunately, tomatoes are naturally acidic, which means the risk is very low. However, when you add ingredients like onions, garlic, or peppers, the acidity drops, so you should always boil the contents for at least 10 minutes before eating.

    If you’re using your dry-canned tomatoes in soups, sauces, or stews, that heating step usually happens naturally during cooking.

    Why You’ll Love Dry Canning Tomatoes

    Dry canning is one of the easiest and most rewarding ways to preserve your summer harvest. In just an afternoon, you can fill your pantry shelves with jars of sun-ripened tomatoes that will brighten even the coldest winter day.

    Whether you’re a seasoned home canner or just starting out, this method is nearly foolproof — no peeling, no blending, no added liquid. Just pure, garden-fresh tomatoes, ready when you are.

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    A jar of dry canned tomatoes surrounded by fresh, round cherry tomatoes on a wooden surface.

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    Turn fresh oranges into stunning dried slices! Perfect for tea, Christmas wreaths, or simmer pots. Discover how to dry oranges evenly, keep their color, and use them in creative ways all year long.

    Ginger Cheong with Honey – A Refreshing Boost for Drinks and Dishes

    Learn how to make ginger cheong with honey — a fragrant Korean syrup that’s easy to prepare and naturally delicious. Perfect for adding a spicy-sweet kick to tea, refreshing mocktails, or even stir-fry dishes. A simple recipe with big flavor and health benefits!

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