Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Summer is on -- time to cue the cukes! Pickling is the way to go for most of us, but we have a few other tricks up our sleeves for cucumbers.
Cukes and zukes or bread and butter pickles crispy and zingy.
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
Quick pickled baby beets could not be simpler to make. These refrigerator pickles only require a little prep and they are ready to eat after just a few hours in the brine.
Homegrown Concord grapes made into juice for the wee ones. Preserved and canned at home.
Learn how to render beef fat into tallow. An excellent fat full of CLA fats (cancer fighting) which makes the flakiest pie pastry for sweet or savory fillings, and potatoes LOVE to be fried in it.
Easy steps detailing how to preserve your tarragon in a bottle of vinegar or use the dehydrator to enjoy all winter long.
A savory yet sweet black pepper and wine cherry jam. Enjoy on a sandwich with salted almond butter.
A quick pickled dill & chive shell pea recipe. Crunchy, herby, and easily modifiable.
Move over tomatoes... rhubarb is a great base for ketchup, and the right kind of sour to support some heat and spices. No cheesecloth required: infuse the vinegar with spices instead!
Delicious seasonal and resourceful kimchi pickles using a flexible, template approach to this spicy passion-inspiring ferment.