Caramel Apple Cold Brew Icee


It’s National Coffee Day*, and we’re feeling ALL the cold brew coffee vibes (because it’s still way hot here)! We’ve partnered up with our local cold brew friends, Made Coffee this weekend to share a super easy, and delicious treat using nitro cold brew coffee and jam!

Yup, coffee and jam work SO well together! And because our A/C was out today and we’re feeling sluggish we created a Caramel Apple Cold Brew Icee. It was so good and cold, and just what we needed to keep us going. In this recipe we feature Made Coffee’s traditional cold brew, however any of their cold brew coffees will work! We also used our Caramel Apple jam.


Caramel Apple Cold Brew Icee

Makes 2 servings


• 8 oz ice
• 8 oz Made Coffee Cold Brew
• 1 oz cream
• 3 TB Caramel Apple Jam


1. Add everything to a blender and blend until smooth.

2. Enjoy!

*If you can’t get enough of National Coffee day, head over to our Instagram where you can enter to win a basket of goodies from us and Made Coffee this weekend!

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

Peach Jalapeño Salsa


All this rain and hot, HUMID, heat has been making our founder Illene, and marketing manager, Rachel crave their favorite snack-turned dinner: Chips, Salsa + Margaritas!! I mean is there anything better than munching on fresh chips and summery salsa while sipping a cold, tart Margarita? If you ask Rachel, she'd say hell no! 

So we decided to come up with a summery salsa that we can preserve and take into the cooler months when we wanna warm back up. And that's when Peach Jalapeño Salsa was born. We decided to use peaches, because it's the most summery, sweet fruit that also pairs with savory so nicely. Peaches are in peak season at the moment, and we used peaches from our friends at The Peach Truck. If you haven't heard of them you're definitely missing out on the best peaches from Georgia. Although they're based in Nashville, they ship all over the country. (You might even catch them on tour too!)

Ok, so we're here to teach you how to can this sweet, savory, and spicy salsa from the comfort of your home! Don't worry, it's not as hard or as scary as most people think. You just need a few supplies, the ability to follow instructions, and you're set up for success!

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

Peach Jalapeño Salsa

Makes about 3 pint jars

  • 4 cups of dices peaches from The Peach Truck
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 red onion diced
  • 2 jalapeños diced
  • 2 cloves of garlic diced
  • 1 cup fresh cilantro diced
  • Juice of 2 limes
  • 1/2 cup of apple cider vinegar
  • 2 tb honey
  • 1 tsp salt from Florida Pure Sea Salt


  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 ingredients listed above into a non-reactive sauce pan and bring to a boil.
  4. Once it's boiling bring the mixture down to a simmer and allow it to simmer, stirring it frequently, for 10 minutes.  
  5. Place canning funnel onto your jars and ladle in salsa mixture leaving 1 inch head space. 1 inch is the bottom thread on the neck of the jar from the top. With a damp cloth or paper towel, wipe the rim and thread of each jar.
  6. Add lids and rings to each jar, closing each finger tight. 
  7. 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.
  8. 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. 
  9. Put lid on and process jars for 15 minutes.
  10. 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. 
  11. 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!

Happy chips and salsa eating + margarita sipping! xoxo

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

Farm Visit: Peach Picking' + Jam Makin'

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Have you tried Florida-grown peaches yet? Yes! Florida can grow sweet, luscious peaches too! If you haven't treated yourself to these juicy gems before, now is the perfect time. We recently spent the day at Florida Sweeties You-Pick in Dade City; and believe us, it won't disappoint! 

We spent hours picking ripe peaches (and eating a few too). Peach picking makes such a great weekend day trip with friends or kiddos. May we recommend bringing a picnic too?

Florida Sweeties also has their own selection of preserves varying from salsa, peach jam and butters, and our personal favorite, fire and ice pickles. These little guys are so spicy but so addictive, we couldn't stop eating them even though our mouths were on fire! Fire and ice are a southern style preserve using already pickled pickles cut up and re-pickled in a brine of hot sauce and sugar. Grab some of these if you spend the day at their farm for a truly unique pickle experience!

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Peach Bourbon + Brown Sugar Jam

You know we couldn't go to a peach farm without whipping up a special limited batch jam for ya'll. Don't miss out: Grab yourself a jar this weekend IN-STORE only! 

Florida Blueberry Season Is Here!

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The only thing that makes Florida strawberry season ending feel better is that Florida blueberry season begins! We are just at the very beginning of the season and we have been checking in on our favorite farmer, Sue at Blues Berry Farm, all year long and holding our breath for word that the blueberries were coming, and now they are! 

This past Wednesday I came out to pick up our first harvest of blueberries from the farm! Sue always takes me up and down each row teaching me about the different varieties she's growing, details about their sustainable farming methods and which blueberries are ready for the picking! I can't tell you all enough how amazing it is to work so closely with our blueberry farmer. 

After the blueberries are harvested I bring them back to the kitchen for processing and they are canned into jam the very next day! I can confidently say our Blueberry Lavender Vanilla Jam is one of the freshest jams around! 

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!

Swamp Rabbit Grocery: Stockist Highlight


This past September on our tour through Chicago and Greenville Kaitlon and I visited a grocery store and cafe called Swamp Rabbit that we absolutely fell in love with! As we left I just knew that I had to get our preserves in the store! I was oh so over the moon to receive an email from them a few weeks later inquiring about teaming up with us! 

Swamp Rabbit is located in Greenville, SC and not only is it a grocery store, it's also a cafe, pizza shop, butchery and food hub! They carry everything from meat, poultry, dairy, vegetables, ferments, eggs and more. The best part is that EVERYTHING is sourced locally. The chicken is from a farm down the way, the ferments are from the Blue Ridge, the cheeses are from local creameries, and although we are from Florida they have taken us in as a local too. This place is important, folks. They are connecting their community with a direct source to local hand made groceries and they are available 7 days a week! 

If you are ever in the Greenville area or live around there make sure you stop by and check them out. You won't be disappointed!

Farm Visit: Congaree and Penn


On our way home from Jacksonville, Florida we stopped for a farm visit at Congaree and Penn! They are Florida's only rice farm! Meet Scott and Lindsay, the farmers! It was such a pleasure learning more about rice, as well as their farm vision! They are also growing olives, may-haws, blackberries and more! You can find shrubs, jellies, rice and grits all produced on their farm over on their website! (Locally you can find them on the menu at Rooster & the Till as well as a small selection at Jug & Bottle Dept.) They are also in the middle of building a cidery! Needless to say they are busy! If you want to check out the farm send them a message or attend one of their chef run dinners. The next one coming up is a crawfish dinner on March 17th. xo, Illene Sofranko

Check out their website!

Click on the photo below to see the gallery! 

Apple Turmeric Sauerkraut featuring St. Pete Ferments

This past month my dear friend Sarah Arrazola from St. Pete Ferments joined me in The Urban Canning Kitchen to ferment together! We created a new-to-us sauerkraut recipe, Apple Turmeric. Watch how we made it below and get the written recipe as well! 


To create the Apple Turmeric Sauerkraut you'll need:


  • crock, large jar, or other food safe vessel with a solid cap. (make sure it is food safe!)
  • fermenting weights or cabbage leaves
  • knife
  • mandolin (optional)
  • small grater (optional)
  • bowl to mix 


  • 4 lbs. cabbage
  • 2 1/2tbsp. sea salt
  • 2 medium apples
  • 2 - 3 inches turmeric root


  1. Wash cabbage heads thoroughly, removing outer leaves. Wash apples and turmeric, too.
  2. Cut cabbage heads into quarters and cut out the cores.
  3. Slice cabbage quarters into small shreds, using a knife or a mandolin if you have one.
  4. Slice apples julienne style, removing the cores, seeds and stems as you go. You can remove the skins if you wish, but it’s not necessary.
  5. Grate the turmeric using a small grater. You can also chop it finely with a knife.  
  6. Place shredded cabbage, sliced apples and grated turmeric into a bowl.  
  7. Sprinkle salt into the mixture a little at a time, massaging the mixture with your hands. The salt will pull water from the cabbage and apples, which will help make the brine for your ferment. Taste the mixture as you go along so that you don’t over salt. 
  8. Once you have added all the salt, mix the ingredients by massaging and squeezing. You’ll know it’s ready when you can squeeze the mixture and liquid drips easily.
  9. Pack the mixture into your vessel, tamping it down using your fist or other utensil. The brine should begin to rise above the vegetable shreds. 
  10. Place a weight on the cabbage that fits inside your vessel. You’ll want to keep the cabbage submerged.You can also cover the mixture with a sacrificial cabbage leaf and tamp it down often during fermentation. It is rare but should any mold grow, it will grow on your sacrificial leaf and not on your ferment. Cover vessel with a solid cap. 
  11. Leave the cabbage to ferment for about 7 days, give or take. You will notice CO2 bubbles starting to form, and you may even be able to hear a slight “hissing” noise. These are all good signs that indicate the bacteria are doing their thing and your cabbage is fermenting! You may “burp” the sauerkraut once or twice a day during fermentation, and feel free to tamp it down below the brine, as the creation of CO2 bubbles will cause the cabbage shreds to fluff up above the brine level.
  12. Check the sauerkraut every couple days. The sauerkraut is protected in its anaerobic brine. Taste your kraut after about a week. If it’s not quite ready, let it ferment a little longer, occasionally taste testing it. It should be tangy and sour when fermentation is complete.
  13. Once your sauerkraut is fully fermented and to your liking, place it in the refrigerator. This slows down the rate of fermentation and essentially “locks” your sauerkraut at your preferred flavor. You’ll want to continue to tamp it below the brine as you eat it. Properly stored sauerkraut can last more than a year. 

Recipe courtesy of St. Pete Ferments

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!