Hello Chicago + Greenville, SC!

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This week The Urban Canning Company is hitting the road! We are heading up to Chicago first for the Renegade Craft Fair! If you live in the Chicago area you won't want to miss out! The fair takes place on the 9th and 10th from 11-7 on Division Street between Damen and Ashland! We are booth 132 between Paulina and Wood!


Then we are heading down to South Carolina for the Indie Craft Parade! The VIP Gala is Friday the 15th from 6-9, then the fair runs the 16th from 9-6 and the 17th from 11-5! Indie Craft Parade is held annually at the historic Huguenot Mill in downtown Greenville, SC. The mill is located at 101 W. Broad Street, next to the Peace Center. You can find us in booth 18 on the first floor!


Driving up to Chicago and back is a long trip! We started this annual trek up north 2 years ago with our dear vendor BFF O'Berry's Succulents! They'll be there with us again this year! During our drive we'll be stopping in Atlanta, Louisville, Lexington + Asheville! We'll be eating a lot, laughing tons, walking, drinking and even staying at a farm for a few days! If you want to follow our trip we'll be posting coverage in our Instagram stories! You can find us at both @theurbancanningco and for a more personal look into our founder's journey, @theurbancanner.

FYI: Our kitchen and tasting room is closed! 

FYI: Our kitchen and tasting room is closed! 

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Perfect Pairing - Rosemary Mead Cherries + Grilled Brie


I love cheese! Any kind. I like it funky, sweet, salty, crumbly, creamy, you name it and I like it! One of the fun parts about making pickles, jams and mustards for a living is always having delicious condiments around to pair with cheese! Today's Perfect Pairing features our super seasonal Rosemary Mead Cherries and brie! Most of the time when I find recipes for brie it involves baking it. For this recipe I decided to grill the cheese on my cast iron grill! That's basically the recipe in a nut shell, by the way. I just heated up my grill, added some olive oil to it and then I grilled the brie on both sides for about 3 minutes, or until you see nice grill marks! The cheese around the inner edges starts to melt while the inner wheel stays firm. I like the difference in texture! Then I topped it with our Rosemary Mead Cherries and served it on toast points! It was sooooo gooood! My favorite brie is from Cowgirl Creamery. What's yours? -Illene @theurbancanner

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Blackberry Jam Soda Floats


As the seasons change I get so excited when my favorite fruits and vegetables become abundant and fresh during their time! And each season I get this resurgence of love for the produce being grown at that time so I'm constantly saying, "This is my favorite time of year!". Currently it's "my favorite time of year" because we have an abundance of blackberries in our kitchen right now! We are working hard at getting it all put up and the first jars of Blackberry Honey Jack Jam launched last weekend! Here in Florida we get a small window of blackberries in May, and then California has an abundance at the end of August! Those are the best times to buy them up at the lowest price (if you live in Florida). 

From now until we run out of blackberries you better bet I'll be slathering them onto anything and everything possible! Aside from using it on my daughter's PB+J sandwiches for school every day this week, I also made the crew some of these floats! They were delicious and so easy to make! It's a real treat yo' self recipe! - Illene @theurbancanner 


To create the Blackberry Jam Soda Floats you need:

  • 2 TB  Blackberry Honey Jack Jam or any jam you have on hand
  • 2 oz earl grey tea
  • 2 oz seltzer water
  • 3 big scoops of vanilla ice cream


  1. In a mason jar stir together jam, seltzer and earl grey tea until blended well.
  2. Top with scoops of ice cream!
  3. Add fresh fruit, more jam and a straw.
  4. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickled Pineapple with Jalapeno + Cilantro


This week is a really exciting week for me because we are launching our first video over here at The Urban Canning Company! Last Sunday was our 3 1/2 year anniversary and the 1 year anniversary of our kitchen's grand opening! Once we were able to move into our own kitchen last year and didn't have to share a space with other businesses I was able to begin teaching canning classes! Now a year later for those of you who do not live in our area or are unable to attend a hands on workshop with me personally, I am going to begin sharing canning recipes here on the blog more! A lot of the canning recipes will be accompanied with a video! You can find the videos here on our blog or on our YouTube channel! 

The first recipe that I'm sharing with you is one of my favorite summer pickles, Pickled Pineapple with Jalapeno + Lime! I love to pickle fruit during the summer months for a refreshing change of pace! -Illene


To create Pickled Pineapple with Jalapeno + Lime you need (Makes 4 pint size jars):

  • 1 Pineapple cut into chunks
  • 2 Jalapenos cut into halves
  • 8 Sprigs of cilantro
  • 4 slices of lime
  • 4 Cups of apple cider vinegar
  • 1/4 Cup of sugar
  • 1 Tb Pickling Salt


  • Water bath canner
  • Pint size mason jars, lids and rings
  • Jar lifter
  • Canning funnel
  • Non- reactive stock pot
  • Measuring cups and spoons
  • Dish towls
  • Pot holders


  1. Fill your canner about one third full of water and place on back stove top. Heat until hot, but not boiling.
  2. Wash your jars, lids and rings. This can be done with hot soapy water by hand. Place lids and rings in a strainer and line jars up on a dish towel on your counter or table.
  3. Fill each jar with 2 sprigs of cilantro, 1 slice of lime and a half a jalapeno. Pack pineapple tightly into jars next, snug, without damaging the fruit.
  4. In a pot bring apple cider vinegar, sugar and pickling salt to a boil.
  5. While you wait for that to come up to a boil, turn the burner under your canner up to highest setting to bring canning water to a boil.
  6. After the vinegar water brine mixture has come to a boil, using pot holders bring the pot over to your table  next to jars.
  7. Place canning funnel onto your first jar and ladle in brine leaving a 1 inch headspace ( 1 inch head space is the second line from the top of the rim ) Proceed to fill all jars same way.
  8. With a damp cloth or paper towel, wipe the rim of each jar.
  9. Add lids and rings to each jar, closing  each finger tight. You don’t have to crank down hard, just snug.
  10. Check and see if your canner has come to a boil, if it has take the lid off.
  11. Using your jar lifter, place sealed jars down into the canner. Should fit around 12 jars. Make sure the tops of the jars are covered by at least 2 inches.
  12. Put lid back on canner and make sure the water comes back to a boil.
  13. Once the water comes to a boil, start timer for 10 minutes.
  14. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel on your table and allow them to cool overnight.
  15. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place.

Just snacking on pickled pineapple out of the jar tastes great, but you can also use them to make shish kebobs, top them onto fish or shrimp, or use them to make bean salads or salsas! Last week I used mine to make a salsa with black eyed peas! 


To create the Pickled Pineapple + Black Eyed Pea Salsa you need:

  • 1 Cup Black Eyed Peas
  • 1/4 Cup diced red bell pepper
  • 1/4 Cup diced red onion
  • 1/4 Cup diced cilantro
  • 1/2 Cup diced Pickled Pineapple with Jalapeno + Lime
  • 1/2 Ts cumin powder
  • 1/2 Ts salt
  • 1 Tb Olive Oil
  • The juice of half a lime


  1. In a bowl add all ingredients, mix and allow to marinate for at least 2 hours in the fridge. 
  2. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

10 Things I Love To Do With Mustard

As much as I love mustard I often times seem to end up with dozens of different varieties in my fridge just sitting there! I have to say to myself, “Enough is enough, Illene! You gotta use these up before you buy anymore!” But it’s hard. Purchasing condiments is an addiction of mine and my fridge is borderline hoarder status. After a recent fridge clean out I decided to come up with recipes for everything that has been taking up space in there, but that I can’t just throw away because you know, I can’t do that!

Here’s all the ways I’m going to be using up my 8+ jars of artisanal mustards! Not in any particular order.

Salad Dressings

The easiest way to use up mustard and feel good about it is to throw a tablespoon into some vinegar and oil creating a Mustard Vinaigrette! Mustard dressing tastes so good on potato salads, lettuce and grain salads! Even over cheese! An easy ratio for a single serving salad is 1 tb of mustard, 1 tb of olive oil and a ½ tb of red wine vinegar! Whisk and drizzle! Add a ts of minced shallots if you’re feeling French.

Egg Salad or Chicken Salad

Egg salad is completely underrated. I won’t lie though when I think of it I do think of little mini egg salad sandwiches my Grandmother used to make circa the 50’s. Irregardless, anything with eggs and mayonnaise I’m totally down for. Use a nicer mustard when making egg salad or chicken salad and it’ll change the game!


Add a little maple syrup to any mustard and you’ve got yourself a glaze! Perfect for salmon, potatoes and roasting vegetables with!

Dipping Sauce

Throwing together a mustard dipping sauce is a great way to break the monotony of many meals, including chicken and pork. How many times can you make chicken? A lot I suppose. Dip it in some honey mustard sauce and boom, it feels like an occasion!

Charcuterie Board

Oh, the charcuterie board. I consider this a meal and I order a charcuterie board at any restaurant I go to that offers it. I also make myself a board at least once a week for “dinner”. There are many components to an epic board and mustard is one of them! Read our tips for a great charcuterie board here!

Toasts or Sandwiches

Toast has become REALLY popular again in the last year! I’m seeing avocado toast and toast points all over the damn place. Bread and toast in general are just calling out for fancy condiments. Throw some mustard, cheddar, bresaola and pickles onto some toast and treat yo self!

Brats or Sausages

Sausages! Encased meats are where it’s at. Steam them, BBQ them, fry them, it all tastes good! What makes it taste even better is throwing some grainy mustard on top!

Deviled Eggs

There is a special place in my heart for deviled eggs. I love classic deviled eggs, and I like fancy guacamole + bacon deviled eggs! Using artisanal mustard really helps make deviled eggs more delicious, however. Just say no to that yellow “mustard”!


Whether it’s a beef, turkey, black bean or sweet potato burger add mustard to that beast!

BBQ Sauce

You know the great debate in the south? What region makes the best BBQ and BBQ sauce? The answer is every region makes freaking good BBQ! South Carolina is in the “mustard belt” and their Mustard BBQ Sauce is one of my favorites! Continue reading for the recipe!

To create South Carolina Mustard BBQ Sauce you need:

  • 1 1/2 Cups German IPA Beer Mustard
  • 1 1/4 Cups Apple Cider Vinegar
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 Tb Worcestershire Sauce
  • 1 Ts Red Pepper Flakes
  • 1/2 Ts Ground Black Pepper
  • 1/4 Ts Ground Cayenne Pepper


  1. Whisk all ingredients together in a mixing bowl.
  2. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickle Brine Fried Chicken + Pickled Okra Slaw

Raise your hand if you like fried chicken!? I do. I can't eat it often, but damn is it good! And I'm not talking Publix or KFC, I'm talking hand made southern style fried chicken! To add flavor and juiciness to the chicken in this recipe I've marinated the chicken in left over pickle juice I had sitting in the fridge. I often times find myself left with tons of empty jars full of pickle juice and I'm always coming up with new ways to use it! In this recipe I used the brine from our Garlic Dill Habanero Cucumbers, so it leaves the chicken tender, garlicky and a little spicy from the habaneros! 

To serve along side the fried chicken I threw together a classic coleslaw with a twist! I slivered some pickled okra, Sriracha Peppered Okra, and used the brine as the "vinegar" in my slaw dressing! Both were to die for and I can't wait to share the recipe with you!

To create the fried chicken you need:

  • 6 Chicken drumsticks, thighs or you could even use tenderloins
  • Left over pickle brine, about 2/3 cups, I used brine from our Garlic Dill Habanero Pickles
  • 1 1/2 ts salt
  • 3/4 ts cracked pepper
  • 1 1/4 cup all purpose flour
  • 30 crackers, I used saltines
  • 1/2 ts baking powder
  • 2 eggs beaten
  • Olive oil


  1. In a bowl place chicken and pickle brine. Cover and allow it to marinate over night in the fridge.
  2. In a dish or bowl place 1/2 cup of flour.
  3. In a second dish or bowl place 3/4 cup of flour, crackers (after breaking them into crumbs), baking powder, salt and pepper.
  4. In a third dish add beaten eggs.
  5. Drain chicken from marinade.
  6. Dredge chicken in flour, dip in eggs, then dredge in the cracker mixture. Make sure to press the meat into the cracker mixture!
  7. Put a cast iron skillet on medium / high and fill with an inch of olive oil.
  8. Heat oil to between 330-360 degrees.
  9. Fry chicken for 4 minutes on each side. Turn and repeat until all sides are golden brown.
  10. Place on a cooling rack for about 5 minutes to drain oil and to allow it crunch up!
  11. Enjoy!

To create the pickled okra slaw you need:

  • 1/2 Head of shredded cabbage (or one bag of pre mixed slaw)
  • 3 cups of shredded carrots
  • 1 cup of shredded purple cabbage
  • 1 jar of pickled okra, we used our Sriracha Peppered Okra
  • 1/4 Cup of pickled okra brine, we used the brine from our Sriracha Peppered Okra
  • 1 tb sugar
  • 1/2 ts salt


  1. In a mixing bowl add cabbage and carrots and toss until mixed!
  2. In a seperate mixing bowl add sour cream, mayo, pickled okra brine, sugar and salt. Whisk together!
  3. Add dressing to the slaw and toss.
  4. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Southern Green Heirloom Tomato BLT

After trying this out you'll never eat a BLT the traditional way again! This is The Urban Canning Company's take on this classic sammie!

To create this sandwich you need:

  • Sourdough bread 
  • Lettuce
  • Bacon
  • Mayonnaise (We always use Duke's)
  • The Urban Canning Co. Southern Green Heirloom Tomatoes (Which you can find at the markets)

I didn't put exact amounts for these ingredients because you can make as many or as little as you want!


  1. Fry bacon in a cast iron skillet and place on towl to get rid of some of the grease.
  2. Discard the grease, but don't clean your skillet out yet!
  3. Heat the skillet back up with the left over grease in the skillet and toast your bread in the skillet!
  4. Assemble your sandwich with lettuce, bacon, Southern Green Heirloom Tomatoes and mayonnaise!
  5. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Community Not Competition - Help Us Help CASA

Boss Babe Club and The Urban Canning Company are so excited to present our upcoming workshop, Beginner Jam Making + Mimosa Brunch Bar! There's a ton of reasons why I'm stoked about this workshop, but to me the most exciting part is that we are partnering up with my favorite local non-profit, CASA.

CASA stands for Community Action Stops Abuse and their mission is to help build a community where abuse doesn't happen, and where home is a safe place. Doesn't seem hard, right? Doesn't even seem real to most of us that home could ever be anything other than safe! Unfortunately for many it isn't. 

We met with Kelly Steele, CASA's Volunteer Coordinator, and she told us that 1 out of every 3 woman have been in or is currently in an abusive relationship. That statistic is astonishing to me! That means when you go to the grocery store you can count 1, 2, 3 as you peer across the isles at woman passing by, and one of them has been or is being abused.

Domestic abuse doesn't always happen to woman, though. Abuse happens to everyone, including the elderly. There is no "picture" of an abused person, no typical age, class or gender. CASA was built to help and support all victims of abuse. They offer counseling, housing, legal assistance, education and many more services to aid victims of abuse!

There are many ways we, as a community, can be of assistance to CASA! If you'd like to find out information about how you can help, please email ksteele@casa-stpete.org

Boss Babe Club and The Urban Canning Company are going to donate 10% of our ticket sales for our Beginner Jam Making + Mimosa Brunch Bar to CASA. Kelly will also be there to talk a little bit about the organization and we'll be collecting old cell phones this whole month to donate to CASA. The organization refurbishes old cell phones and turns them into emergency 911 phones so that victims can have a concealed phone in case they are ever in danger.

Boss Babe Club is also putting together a delicious Mimosa bar with scones and jam! You won't want to miss it! You can purchase your tickets HERE! If you'd like to donate an old used cell phone please drop it by our kitchen! Address and hours LOCATED HERE!