I live in one of the most beautiful tri-county corners in the United States: Litchfield Hills, Connecticut; Hudson Valley, New York; and Massachusetts’ Berkshire Mountains, allowing me many wonderful options for organic, local, sustainable, seasonal fruits, produce and herbs. I do my best to use them in my pickles and preserves, some ingredients even come from my own garden. However, certain produce, for instance citrus fruits, do not grow here in the Northeast, so let us just say I do the best I can to keep ingredients local. 
In addition, I use organic or raw sugar, as well as honey, maple syrup, and sometimes molasses as sweeteners.

All my preserves are hand-produced in small batches to give the jams, jellies, marmalades, curds, chutneys, relishes and pickles a distinctive and full-flavor. They are made using traditional cooking methods and contain no artificial colourings, flavourings or preservatives.

Thank you for visiting Preserved and Pickled, I hope that you will come back often and rediscover the magic of preserving food. Canning and preserving fresh produce helps maintain natural vitamins, reduce sodium and preservatives in your diet, and it has the added benefit of allowing one to prepare their food to personal taste.  Besides that, it can be a heck of a lot of fun!