We’ve been keeping track of open preserves since the beginning of the blog. This is my attempt to keep track of the recipes we used, and serve as a peek at what we have in storage. Being filled out as things get preserved.

In Stock

• Scrap bag fruit ginger conserve (Adapted, omitted nuts) – 2024/01
• Scrapple honey lemon jelly (Adapted from the cookbook version of this recipe) – 2024/01
• End of Year Fruity Spicy (hot sauce of assorted peppers, nectarine, mango, raspberry, onions, garlic, ginger. Adapted-ish.) – 2023/11
• Habanero hot sauce (cooked with tomatoes, onions, garlic and carrots) – 2023/08
• Peach pit apple cider vinegar – 2023/07
• Cranapple Walnut Chutney – 2023/05
• Apple Scrap Jelly (with cherry pits and cranberry accents) – 2023/05
• Artichoke Relish – 2023/05

Fridge Pickles

• Banana peppers with garlic, basil, oregano, black pepper, and honey; and habanero; and rosemary; and red pepper flakes – 2025/08
• Red onion – 2025/10
• Curtido – 2025/08
• Preserved eggplant – 2025/08
• Pickled cucumber – 2025/08
• Fennel stems: with rosemary; with garlic; with lemon peel; with garlic and chile; with garlic and basil blooms – 2023/06
• Chard stems in vinegar brine – 2023/06

All Gone

• Scrapplesauce
• Chard stems fermented with dill – 2023/07
• Watermelon rind with dill and garlic (wild ferment) – 2023/06; 2023/07
• Watermelon rind with dill seed and garlic (wild ferment) – 2023/08