• If last season's harvest left you with more jars of relish and pickles than you can count, it's time to get creative. From pub-style tartar sauce and cream cheese dips to meatloaf glazes and savory chicken marinades, here is how to use up your canned preserves without a single drop going to waste.

Got leftover jars of pickled cayennes? Don't let them go to waste! Turn your pickled peppers and brine into a smooth, tangy homemade "Texas Pete" style hot sauce in under 15 minutes.

Got a big church potluck or family reunion coming up? Turn a massive bulk can of pudding and budget-friendly ice cream into the ultimate crowd-pleaser. Learn the simple food science trick to keeping frozen layers soft and scoopable, plus how to adapt it into individual family treats!