Sunny Side Up Pear Habanero Breakfast Tacos


We’re turning up the heat this weekend with spicy Sunny Side Up Pear Habanero Breakfast Tacos! Sweet, spicy, salty, and creamy with egg yolk, you might find yourself eating more than one. We used our Pear Habanero jam as the base of this taco, and layered on chorizo sausage and a perfectly fried egg. Add some avocado or cook up on the hash browns on the side!

Sunny Side Up Pear Habanero Breakfast Tacos

Serves 4


• Corn tortillas

• 4TB Pear Habanero jam

• 4 eggs

• package of Chorizo sausage

• cracked pepper

Bacon bits (optional)


1. Warm up your jam and glaze on the tortillas.

2. Slice and fry up your chorizo and place on tortillas.

3. Then fry your eggs sunny side up, and top off your breakfast taco.

4. Sprinkle some cracked pepper on top, and 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!

Caramel Apple Ginger Spritzer


It may be sweaty and hot out still, but we’re channeling as many Fall vibes as we can! Nothing reminds us of Fall more than Caramel Apple jam. Add a little whiskey and homemade fermented wild ginger soda, and you’ve got a warming, spicy cocktail on your hands!

You may remember our Wild Fermented Soda blog from a couple months ago. We loved our peach scrap soda so much, we knew we wanted a new flavor for fall. Enter in: ginger fermented wild soda. Read on to see how to make our spritzer AND fermented ginger soda! Cheers!


Caramel Apple Ginger Spritzer

To create the spritzer:

• 5oz Apple Cider

• 1 oz whiskey

• 1TB Caramel Apple Jam

• 4 oz fermented ginger soda (see below)

• Apple slices for garnish


Add all ingredients to your mason jar, shake and serve!

To make the fermented ginger soda, follow the instructions below or head over to our Wild Fermented Soda Blog (subbing fruit scraps for ginger!)

To make wild fermented ginger soda:

  • 2 cups fresh ginger

  • 1/2 cup sugar

  • 1/2 cup water

  • 1/4 cup ginger bug

  • 1 quart of purified water


  1. To create soda simmer 2 cups of ginger with 1/2 cup of sugar and water for about 15 minutes until it becomes a juice.

  2. Strain away the ginger. Allow the juice to cool down completely.

  3. Next add 1/4 cup of ginger bug to the fruit juice and the quart of water. Stir all together.

  4.  Bottle the mixture into swing top bottles.

  5. Allow the soda to ferment at room temperature for 3 days. After 3 days, stick your bottles into the fridge for at least 1 day.

  6. Enjoy! (Be careful opening them, they have a tendency to be wild with carbonation!)

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!

Pear Habanero Poppers


It's Labor Day weekend, and although that's the signal that summer's ending, does it ever really end in Florida?! Anyways, it's still a reason to celebrate with friends, and eat good food. If you're going to a party or hosting your own, we came up with the EASIEST appetizer everyone will love. Seriously. It's 4 ingredients, and takes 20 minutes! 

We took jalapeños and cut them in half and de-seeded them. Then we broiled them until they were tender and charred. Then comes the stuffing full of cream cheese, Pear Habanero jam and monterey jack cheese (with more for topping of course). Another trip into the broiler and you're done. Can we get an applause for the broiler?

Pear Habanero Poppers


  • 7-10 jalapeños slice in half and deseeded
  • 1/4 Cup Pear Habanero jam
  • 4 oz cream cheese (half a block)
  • 1/2 Cup shredded sharp cheddar cheese
  • Bacon bits (optional)


  1. Preheat broiler in your oven.
  2. Slice jalapeños and deseed them.
  3. Place them on a cookie sheet and broil them for about 6-10 minutes. Remove them after they are blistered and allow them to cool.
  4. In a microwave safe bowl, add cream cheese and cook for 1 minute. Stop in 1/4 cup of shredded sharp cheddar and Pear Habanero jam.
  5. Fill each jalapeño with cream cheese mixture.
  6. Top with extra shredded sharp cheddar.
  7. Broil in the for another 6 minutes or until cheese is melted and browned
  8. Top with bacon bits and serve. *optional*
  9. Add more Pear Habanero jam on the side for dipping. *optional*
  10. Enjoy & Happy Labor Day!

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!

Brooklyn South Specialty Cheese + Jam Pairings


This week we visited one of our favorite St. Pete local spots, Brooklyn South. With love all the way from Brooklyn, this little shop is our go-to for sandwiches and specialty cheese and meats on Central. 


Meet Matt Bonano, deli owner and local cheesemonger!

We spent some time with Matt this week talking about all things cheese, sandwiches, small business, and community*. By now you all know we love cheese. But we hold a special place in our hearts for specialty cheese. That's right, cheese you won't find at a grocery store. Cheese that has such interesting stories and complex flavors they are perfect matches for our jams. So we picked out four cheeses and one of our jams to match with each type of cheese. 

1. Boxcarr Campo + Smoked Tomato Jam

2. Cambozola Black Blue Cheese + Blueberry Lavender Jam

3. Aged Dutch Gouda + Pear Habanero Jam

4. Robiola Bosina + Chai Grape Jam (pictured with Matt above)

Boxcarr Campo + Smoked Tomato Jam

This cheese comes from North Carolina and provides a firm, but creamy texture. It tastes bright with a gentle smoke flavor from the cow milk. The tang and smokiness in our Smoked Tomato jam will pair deliciously with this cheese.


Cambozola Black Blue Cheese + Blueberry Lavender Jam

Making blue cheese in southern Germany creates a surplus of milk. So out of that came Cambozola Black Blue cheese. Using a mix of gorgonzola cultures and camembert this cheese is aged in dark caves making the cheese over time savory, and salty, with a hint of sweetness. We chose our sweet, decadent, and slightly floral Blueberry Lavender jam to pair with this cheese. If there's one thing we love it's a blue with blueberries.


Aged Dutch Gouda + Pear Habanero Jam

This is a special gouda because by the time it gets to Saint Petersburg, it's already 2 years old! It spends a year and a half alone just curing in Holland. What makes it really special is that the cows that produce the milk to make this cheese feed on lush grass grown from blue clay. Blue clay is a very nutrient dense soil because Holland is actually below sea level – so you can imagine how fresh and delicious this cheese is! Don't forget to enjoy the tyrosine crystals that crunch when you bite into them, a flavor punch for sure. The spice and subtle sweetness of our Pear Habanero jam will have all your senses tingling.


Robiola Bosina + Chai Grape Jam

Robiola Bosina is Italy's answer to Brie. While not the same, it has a similar soft and creamy texture. This cheese combines cows and sheeps milk and is aged 30 days to reach its peak flavor. Expect a cheese that's gamey, sweet, milky, soft, and rich. If you're not already drooling over this, be sure to pair it with our Chai Grape, a sweet spiced jam that will have you coming back for more!

Next time you're having a wine and cheese (and jam) night, or looking to wow at your next dinner party/date night, be sure to stop by Brooklyn South. Matt will help you find the perfect cheese for the occasion and you'll leave with some new knowledge. 

If you need a restock on your jams, or want to try a new one for cheese pairing, you can find us at most markets around Tampa Bay, online, or at any of our stockists!

*One of the community topics we were talking with Matt about was summer. Summer is a very hard time for all local businesses, especially in St Pete. A friendly reminder to please, please get out and continually support your favorite local companies. We really do depend on EVERY single purchase to get through these hot, inactive summer months.
So much love, Urban Canning

Curry Carrot Pickle


Carrot pickles make the perfect snack, but they're an even more delicious accompaniment to butcher or charcuterie boards. Inspired by our class last week all about building the perfect butcher board and making the pickles to go with it, we're teaching you all how to make Curry Carrot Pickles. They are sweet, and earthy, and simply addictive. (They also add that crunchy texture to your board!)


Pickling is not as hard or as scary as most people think! If you don't already have the supplies you will want to grab these few things, and then you're set to can for a lifetime! 

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel

Curry Carrot Pickles

Makes about 8 pint jars

  • about 3 lbs of peeled, chopped carrot sticks

Brine Ingredients

  • 6 cup apple cider vinegar
  • 6 cup water
  • 3 cup sugar
  • 6 TB pickling salt
  • 3 TB curry powder
  • 3 tsp turmeric

In each jar 

  • 1 tsp brown mustard seeds


  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
  3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.
  4. While waiting, pour the mustards seeds into each jar and stuff tightly with carrot sticks.
  5. After brine comes to a boil, place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 niche headspace is the last line of the thread at the neck of the jar). Fill all jars this way.
  6. With a damp cloth or paper towel wipe the rim of each jar.
  7. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.
  8. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
  9. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil. 
  10. Put lid on and process jars for 10 minutes.
  11. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight. 
  12. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!

HotDogs 4 Ways


Summer dogs are such an easy and crowd pleasing cookout favorite. But it's so easy to bump them up a notch! We wanted share our favorite ways of using our pickles and mustard on hotdogs to elevate them to that next level, with basically ZERO prep time needed!


Hot Dogs 4 Ways

Sriracha Okra + Spicy Stout Mustard
The sweet, smokiness of the okra pairs perfectly with the heat of our Spicy Stout Mustard.

Chili Brussels + Sweet German Mustard
The savory goodness of  our brussels are so good with a salty hot dog, but adding some sweet heat from out Sweet German adds a little something extra.

Ginger Beets + Spicy Stout Mustard
Sweet and tangy beets are balanced out with our savory and spicy mustard to give you the best of both worlds, on one dog!

Habanero Dills + Sweet German Mustard
Our dills and Sweet German are a tasty balance between heat and sweet, savory and spicy. 


What are your favorite foods to top with pickled condiments?

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!


Everything Bagel Fried Pickles


This is a no-brainer, right? We found this recipe by Joy the Baker scrolling on Instagram last week, and we knew our Habanero Dills + Fried + Everything Bagel Seasoning + Ranch was MEANT TO BE! And we'll just tell you, they're potentially too good and we ate them all as soon as we snapped the last picture.

We love a food blogger that has the same appreciation for pickled cucumbers (and fried food) that we do. So we're excited to share this with you! We've adapted Joy the Baker's recipe by using our Habanero Dills for a punch of garlic and heat. We're also giving you our homemade recipe for Everything Bagel seasoning that we perfected last year (remember Everything Bagel Beer Mustard?). Lastly, we feature and give you a ranch recipe, that our owner/founder Illene lives for. Hint: It's got Duke's mayo in it. 

Let's get started!

Everything Bagel Fried Pickles

  • 1 jar of Habanero Dills cut in 1 to 2 inch wedges
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 tsp smoky paprika
  • 1/2 tsp salt from Florida Pure Sea Salt
  • 1/4 tsp cracked pepper
  • 1/2 TB sugar
  • 3/4 cup of whole milk
  • 1/2 TB hot sauce
  • Everything Bagel Seasoning (see recipe below)
  • vegetable oil

Illene's Favorite Homemade Ranch

  • 1 cup Duke's Mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp vinegar
  • 1/4 cup fresh parsley
  • 2 TB fresh dill
  • 1 TB fresh chives
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp cayenne powder

Recipe adapted from Joy the Baker


  1. Start by prepping your fry station and a few pans. Place vegetable oil in a medium pan about 2-inches deep. Place a fry thermometer on the edge of the pan. Place the pan over medium heat and start to bring it to 350 degrees F. Grab a tray and line with parchment paper. We used a cutting board.
  2. Mix the dry ingredients together. In a medium bowl whisk together flour, cornmeal, paprika, salt, pepper, and sugar. Set aside.
  3. In another medium bowl, whisk together buttermilk and hot sauce. Add the pickle wedges to the milk mixture and stir to coat.
  4. Working in small batches, transfer a few pickle wedges from the buttermilk to the dry ingredient mixture. Use your fingers and toss to thoroughly coat. Transfer the coated pickles to the tray and continue until all the pickles are coated.
  5. We recommend double coating the pickles in the dry mix for a crispier crunch.
  6. Again working in batches, add dredged pickle wedges to the hot oil. Use a fry spider or slotted spoon to gently and carefully toss the pickles around the oil until golden brown - about 2 to 3 minutes. Remove from the hot oil, place on the paper towel lined tray (if you have a baking sheet with a cooling rack on top, even better). Immediately sprinkle with everything bagel seasoning.
  7. Keep checking your temperature, you want it to be at a solid 350 degrees. You may have to increase the heat between batches to get the temperature back up.
  8. To make the ranch dressing, toss all ingredients into your blender and blend until smooth and creamy
  9. Serve the ranch alongside the fried pickles and enjoy the same day they're fried!

These fried bites are salty, spicy, goodness. Football season is coming and these guys can't wait to show off at your next party.


Everything Bagel Seasoning

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 TB onion flakes
• 3 TB dried garlic
• 2 TB sea salt

Add to jar, lid and shake!







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!

Cheese Pairings: Aged Cheddar + Peach Maple Bourbon

We're big believers in treating yourself all week with little acts of self love. For us today, it's cheese and jam (and a little wine). Wine and cheese nights don't have to be on the weekends, but we like the option to sleep in! This simple moment of bliss takes only about 5 minutes in the kitchen, so grab your partner, your friends, or your fuzzy pal.

Pick up some Kerrygold Aged Cheddar cheese, and pulled your Peach Maple Bourbon jam out of the fridge. Top your favorite crackers with this combo and you're set for an evening of Netflix binging. Don't worry, you'll make a "real" dinner tomorrow!

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!