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?
No cider press? No problem. With just a blender and cheesecloth, anyone can make fresh, cold apple cider in mere minutes.
It's an easy way to preserve fruit. All it takes is a dehydrator or toaster oven and time.
A combo of fresh and dried figs makes for an intense "figgy" flavor in my fig chutney.
Tender butternut squash is steeped in vodka until fragrant. The infused vodka is then sweetened with a homemade syrup spiced with cinnamon, clove, black pepper, fennel and star anise.
This maple sweetened pumpkin butter is like spreadable pie filling. It's not safe for canning, but keeps well in the fridge and freezes beautifully.
Reese's Pieces infused liquor. Peanut butter heaven.
For my fellow Southern Hemisphere readers, now is the time to get your garlic in. Not sure how? Here's how we do it...
Apple butter cooked 18+ hours in the slow cooker.
Spiced pumpkin butter with just a touch of brown or raw sugar.
I'm wild for this easy and delicious pear butter, flavored with warm, autumnal spices. It's a Bon Appetit recipe, by way of a friend's elderly mom in Nebraska. Via Hedonia.
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