A preserves night with pals is the cosiest way to catch up

Big Night In is a series where Canadian experts and creatives share advice on how to spend a magical night at home. It's the ultimate guide to staying in — whether solo or with friends — featuring thoughtfully curated ideas that are anything but routine.

A preserves night turns the slow art of canning into a warm, communal ritual that's perfect for catching up with people you love. "Preserving is often considered drudgery," said Camilla Wynne, author of popular cookbooks Nature's Candy and Jam Bake, "but making it into a special evening with friends is so magical — chatting as you work, the kitchen cosy and aromatic." 

For an evening like this, Wynne suggests making fruit compotes, canned tomatoes, pickles, chutney or ferments like sauerkraut or kimchi — big-batch recipes that come together in a few hours. "I've had great fun making applesauce, bread and butter pickles, dill pickles and salsa with friends," she said. 

It's also nice to have company when doing tedious jobs like peeling apples or slicing cucumbers, Wynne added. Still, you may want to limit your guest list to five people. "The bigger the batch … the longer it usually takes to cook, and we want everyone to go home with jars and not be there too late," she said. 

To keep costs down, Wynne recommends using in-season produce and having guests bring their own Mason jars. Then, all you really need to get your hands on before guests arrive is a scale, some new snap lids for the jars and a couple of big pots (or, for low-acid foods, a pressure canner). A jar lifter and canning funnel are helpful but not essential. 

Doing your research will help things go smoothly too. Wynne emphasized choosing a recipe in advance, scaling it if needed and carefully reviewing the steps — especially if you're a beginner. She also recommends first-timers read up on safe canning practices from a trusted source, such as Health Canada or ​​the University of Georgia's National Center for Home Food Preservation.

When hosting her own preserves night, Wynne says she'll set up stations for peeling, chopping and water bath canning in advance. Guests arrive to a themed drink, like spiced apple cider with brandy on the side for an applesauce-making night, plus "a fruit-themed playlist" to set the mood. Everyone peels and chops in an assembly line until all the ingredients are simmering. Then, it's time to refill drinks, snack on a "huge cheese and charcuterie board" featuring some of Wynne's favourite preserves and stir the pots occasionally. 

When it's time to fill the jars, Wynne makes sure everyone takes a turn, especially if they're new to canning. And as the jars process and cool, she encourages her guests to get creative and make their own sticker labels. "Everyone will go out into the night satiated, with many jars as reminders of our magical evening," she said.