Beyond the Blah: Your Easy Guide to Canning, Pickling & Preserving Nova Scotia’s Best
Published on: November 1, 2025
Category: Seasonal & Local, Kitchen Tips, Traditions
Embrace the Old Ways – With a Fresh Twist
When the last of the harvest has been gathered, many of us feel that creeping November blah. The colour fades from the trees, the sun sets a little earlier, and our kitchens start to feel like they’re missing something.
That’s where the magic of canning, preserving, and pickling comes in.
Not only are these time-honoured traditions woven into Nova Scotia’s roots, but they’re also practical, delicious, and deeply satisfying. This is the season to slow down, stock up, and infuse your pantry with homegrown flavour that lasts all winter long.
Whether you're a seasoned preserver or a curious beginner, this is your guide to bringing the best of the season into jars—without fuss, stress, or waste.
What’s in Season for Preserving in November?
Even though the garden beds are slowing down, there’s still plenty to work with when it comes to canning and preserving. Here are some classic Nova Scotian staples that are in peak condition for the pantry this time of year:
Beets – perfect for pickling
Carrots & Turnips – great for ferments and savoury chutneys
Apples & Pears – ideal for sauces, compotes, and jams
Cranberries – for jellies, preserves, or holiday condiments
Pumpkin & Squash – roast and purée for freezer storage or savoury spreads
Cabbage – hello sauerkraut or pickled slaw!
Bonus points if you sourced your produce from local farmers’ markets or your backyard garden!
Easy Preserving Projects to Try
You don’t need a root cellar or a country kitchen to preserve like a pro. Start small with these easy projects:
1. Pickled Beets (Nova Scotia Style)
Sweet, tangy, and the perfect splash of colour for your plate. Traditional NS pickled beets are a must for holiday dinners.
2. Cranberry Chutney
Bright, bold, and spiced just right. This is the perfect jar to gift or serve with roast chicken or cheese platters.
3. Simple Apple Butter
Made in a slow cooker and perfect on toast, pancakes, or stirred into oatmeal. A sweet and cozy winter companion.
4. Quick Refrigerator Pickles
Don’t want to deal with boiling water baths or sterilized jars? Make small batches that live in the fridge and keep for a few weeks.
📝 Pro Tip: Always follow safe canning guidelines—especially when sealing jars for long-term storage. When in doubt, visit Health Canada’s food preservation guide.
Why This Matters at Sunflower Catering
At Sunflower Catering, we believe in reducing waste, celebrating local bounty, and making food personal again. That’s why preserving is close to our heart.
From pickled slaws on sliders to house-made chutneys on our charcuterie boards, you’ll find preserved flavour featured across our menus. We don't just cook—we honour the ingredients and the stories they carry.
Final Thoughts: Preserve the Season, Nourish the Soul
Canning and preserving is more than just stocking shelves. It’s a ritual of slowing down, connecting to the land, and savouring the seasons. It’s self-reliance with a spoonful of joy. It’s the warmth of your grandmother’s pantry and the creativity of your own hands.
So this November, trade the blah for a bubbling pot on the stove, the sweet snap of sealed jars, and the promise of flavour to come.
Happy preserving,
– Chantel
