Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.
Strawberry Jam by Stephanie Rosenbaum
What's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!
Brandied Peaches by Michael Procopio
Oooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy.