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Roots Kitchen & Cannery

 
 

You’re going to love our range of delicious and locally-sourced pickles, preserves, and canned goods.

Made IN BOZEMAN, MONTANA & JACKSON Hole, WYOMING.

 
 

WE BELIEVE IN:

Small Batch

Organic Locally Grown Produce

Quality Over Quantity

Healthy Eating

Handmade Products

Simple Ingredients

Growth Through Agriculture

Connectivity

 
 
 

Through our canning facility we process and preserve an abundance of locally grown summer produce so that you can enjoy fresh taste year round. You might say transforming flavorful fruits and veggies into handmade sauces, pickles, and preserves is our jam...

 
 
 
Come one come all! Even doggos. We’ll be at the @jhpeoplesmarket from 4-7 today serving up all your favorites, hope to see to see you there!
We’re back!! Come see us at the Jackson @jhpeoplesmarket today from 4-7. Limited pies and lots of jars of deliciousness to enjoy in the sun!!
Happy #fingerfoodfriday @rootskitchencannery followers, slide into friday with these homemade sliders.  Made with @sweetcheeksmeats , they are the perfect way to start your spring off right with a beautiful day to grill outside. Some simple applications of our goods, but hey isn’t simple often the best! Step 1: Buy some amazing local meat @sweetcheeksmeats and form into patties (optional egg, breadcrumbs, & minced fresh onions) about 1 inch thick, 2.5 inches in diameter (racquetball size) Step 2: Grill or pan sear to perfection (I like mine rare, so 3-5 minutes per side on a hot cast iron pan) Step 2.5: After your first side add cheese (We like Bree or Sharp Cheddar) so it melts amazingly. Step 3: Top with @rootskitchencannery Pickles and condiment of your choice. Step 4: Serve with delicious goodies! #sliders #delicious #rootskcrecipes #localjh
Text: Greetings @rootskitchencannery followers, this week we felt a little more meaty and wanted to showcase some of the delicious simple pairings that @rootskitchencannery Montana Apple Butter & the Curried Carrot Pickles have with simple local meats. Roots Pork Chop: Step 1: Marinate the bone in Pork Chops with blackberry earl grey vinaigrette from #rootskcrecipes overnight with extra salt added (½ tsp/chop). Step 2: Sou vide (2 hrs & 130) or slow cook (3 hrs on low covered with marinade) the chops. Step 3: Finish Chop by searing vigorously, creating a strong brown sear. Step 4: Plate and finish with @rootskitchencannery Curried Carrots & Montana Apple Butter Step 5: Enjoy the meats of yours and our labors! Special thanks to @sweetcheeksmeats for the rocking chops for this recipe. We love eating that local meat! #rootskcrecipes #porkchops #localvore
Hey All, Sorry for the recipe hiatus, but we are back with #rootsrecipe of the “week.” This week we have a rich favorite for all you chocolate lovers: Blueberry Lavender Chocolate Vanilla Wine Cake (too long of a name, but worth it for the flavor) Sponge: - Dark Chocolate Cake box filling - 4 eggs - 1/2c oil (for this one I didn’t want the butter taste, but if you like it go for it) - 3/4c wine. - 5 oz package of instant chocolate Pudding Directions: Mix, & pour into your favorite tins, let sit for 3 minutes to settle, then back at 350 for 30-40 minutes or until a fork comes out clean. Don’t check to frequently as this one is a little more fragile than the previous vanilla wine cake. Let cool completely before removing from tins (I rushed it that is why if fell a little) Frosting: Your call on store bought (better if you make it yourself) or not, I like to make a more whipped cream than anything frosting for this one (over whip your whipped cream and layer on then place in the fridge (harder to do… but delicious) Assembly: Place the first round cake on the tray and coat the top of the cake with frosting/whip cream. Then slather liberally with @rootskitchencannery Blueberry Lavender Jam. Place next layer on top and frost sides. Apply berries as your taste desires. Keep chilled until you eat it all! #rootsrecipe #blueberrychocolate #worthitwednesday
You’re going to love our delicious range of locally-sourced pickles, preserves, and canned goods. #FreshTasteYearRound
Today’s recipe is a blackberry fool so named because it is foolproof! We made it with our Blackberry Earl Grey Jam, but try it with any of our tasty preserves. We know you’ll love this quick and easy dessert! 500 g Blackberry Earl Grey jam 100 g caster sugar 1 lemon 330 ml whipping cream 200 ml fat-free Greek yoghurt In a large bowl, whisk the cream to form peaks, fold through the yogurt and swirl through a third of the jam. Layer the rest of the jam and cream in dessert glasses, garnish with jam and fresh berries.
Hey folks sorry for the delay, here at last is week three of roots recipe of the week. Raspberry vanilla wine cake with a buttercream frosting! This is a big one so sorry for the length. For the cake, feel free to make whatever cake you like as the base, but for those of us with limited time, I suggest the lazy version: - 1 tasty yellow cake mix (dealers choice) - 4 eggs - 1 stick or 1/2c butter (3/4c other oil) - 5oz vanilla instant pudding mix - 2/3c white wine (if you have the choice use a warmly flavored chard) Mix and bake at 350 on buttered 8-9inch round cake pans splitting the batter evenly. Bake until delicious. (Clean fork comes out of the center)Let cool completely if you want it to be pretty. Frosting: find your favorite recipe or buy from the store. Let us know if you need a path. Layering: 1. Remove the cool cakes from the pans and coat the top of one with frosting 2. Apply liberal layer of @rootskitchencannery Raspberry Vanilla Jam over frosting 3. Place second round over the first and coat the whole thing with frosting. 3. Coat the top with more jam and garnish with raspberries! Keep cold to keep the whole thing perky. Eat within a day or two! Once cut into cover with something so it doesn’t dry out. Enjoy!! #rootskcrecipes #vanillacake #raspberryvanilla #recipes #desert
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