Desserts and Sides

Learn how to preserve yellow-flesh peaches in a boiling-water canner using the NCHFP hot-pack method, with syrup options, altitude-adjusted times, storage guidance, and troubleshooting.

Fresh peaches bake beneath a rustic buttermilk biscuit topping in this easy peach cobbler. The recipe includes clear steps, substitution guidance, troubleshooting tips, and visual doneness cues.

These easy zucchini fritters have crisp golden edges and tender centers. Clear moisture-control tips and a test-fritter method help the patties hold together in the skillet.

These fudgy zucchini brownies combine shredded zucchini and cocoa powder for a moist chocolate dessert with practical tips for baking and slicing.

This chocolate zucchini bread baking guide explains the decisions that affect zucchini moisture, cocoa choice, mixing, pan size, and doneness.

These refrigerator bread and butter pickles combine crisp cucumber chips and onion with a sweet, tangy mustard and turmeric brine. No canning equipment is required.

Fresh jalapeño halves are filled with seasoned cream cheese and sharp cheddar, topped with buttery panko, and baked until golden for an easy party appetizer.

Learn how to make tangy, lightly sweet pickled banana peppers with a simple refrigerator method. No canning equipment is needed.

This easy raspberry jam recipe uses fresh or frozen berries, sugar, and lemon with no added pectin. Learn the cold plate test, seed-removal option, storage guidance, and simple fixes for common jam problems.

This homemade peach jam guide explains how to prepare peaches, cook a simple fruit preserve, check the texture, and serve it with toast, pancakes, and desserts.