The markets are full of every kind of produce imaginable. At the same time, backyard gardens burst with bounty, and the feral fruit trees in my neighborhood litter the sidewalks with juicy bombs. The harvest is upon us.

The cooks that I know are in a rush to preserve what is so abundant now for those days of kale, cabbage and rutabaga that we all know are ahead. So here’s a little inspiration from around the web.

Before you start, here’s an overview of helpful canning tips and recipes from Simple Bites.

Sour Cherries are a super short season crop so if you see any in your market, take them home and try this recipe for preserved sour cherries from Doris and Jilly Cook. They’ll taste mighty good in December.

From Put up or Shut up, there’s an interesting sounding Mexican Strawberry Jam recipe with candied hibiscus.

I love Japanese pickles. They always showcase the best qualities of the vegetables and aromatics used without overpowering with vinegar. And they’re great alongside just about anything from rice to noodles to meats to sandwiches. I’m trying this recipe from Japanese Food Report next time I have a bounty of cukes.

Image: Vanessa Barrington

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