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Oven canning tomatoes is unsafe; use a boiling-water bath or a pressure canner with tested tomato canning methods.

Caramelization means heating sugar until it browns and tastes nutty, whether that sugar is pure or inside foods like onions and fruit.

To candy almonds, coat them in sugar on the stovetop or bake a cinnamon-sugar egg-white mix until crisp, then cool fully for a glossy crunch.

To can tomatillos, husk, wash, acidify jars, pre-cook, pack hot, then water-bath pints 40 minutes or quarts 45 minutes, adjusting for altitude.

Coat bacon with sugar or maple, bake on a rack at 375°F until glossy and crisp, then cool on parchment for sweet, glassy strips.

To caramelize onions, cook sliced onions low and steady in fat, stirring often until deep brown; deglaze to lift fond without scorching.

Caramelize honey by simmering to a deep amber at 230–250°F, stirring and skimming, then stopping the cook with a splash of hot water.

To caramelize pears, cook firm slices in butter and sugar over medium heat until deep golden, then deglaze and finish with cream or juice.

Heat plain sugar until deep amber (about 320–350°F), then pour it into the mold before adding custard to make classic flan caramel.

To candy walnuts, cook a sugar-and-water syrup, coat toasted walnuts, then finish on a sheet pan for a crisp, glassy shell.