Jardiniere

Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.

Corn Relish

The sweetness of local corn shines in this sweet yet savoury relish. It teams perfectly with hot dogs and hamburgers.

Garlic-Lemon Beef & Veggie Kabobs

Hot off the grill! These flavourful skewers are bound to be a hit at your next barbecue.

Corn & Red Onion Relish

Three-Pepper Chili Sauce

Thick and chunky, this tangy sauce is versatile enough to go from a burger to a baked potato.

Grilled Steak and Asparagus Salad

Grill the ultimate steak by preheating the grill and not overhandling the meat (don't turn and poke it constantly). Letting it rest before slicing gives the juices a chance to redistribute in the meat so the steak will still be juicy when cut.

Zippy Zucchini Relish

This sweet, tangy, hot zucchini relish gives your mouth a thrill. Use it on everything from hamburgers and hot dogs to tuna salad sandwiches.

Classic Chili Sauce

Our retro version of this chili sauce, which first appeared in our November 1990 issue, called for canned tomatoes; here, we've used fresh instead for an intensified taste. To strike the perfect balance between sweet and spicy, you may want to add more sugar, depending on how sweet the tomatoes are.

Cucumber Pepper Relish