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?
Here's a way to use the entire apple in drying. I got the idea for Apple Dust from drying leftover skins from canning tomatoes. My dust has a lovely pink color & a light apple flavor. Perfect for mixing into yogurt, oatmeal & pancakes.
The last of the apples from the farmers market were calling my name and I knew I would be making cider, so I got off the tukhus and just did it. This is so easy to make I don't even think about it anymore.
After a day of gleaning the streets of downtown and getting some killer farmers market deals, it was time to get busy and make jam. But this time I used a new tool.
Escaping highly processed foods, my stumbling block is often sweeteners. This forgotten colonial New England staple is a perfect solution; I can make it myself with no exotic equipment or ingredients, it's inexpensive, and easily organic
This conserve is similar to one I have been making for years, but a few tweaks make it safe for canning. Delicious with the traditional meal, it is also fantastic on sandwiches and heated and spooned over ice cream.
This is a jam that fascinates. Tangy citrus, sweet apples and the tannins of good tea all wrapped up in floral aromas. There is a bonus recipe for Satsuma Marmalade.
On a lovely fall day a few weeks ago, my friends and I made a big batch of cider. I’m fascinated with preserving food by making booze. I find cider particularly interesting because after the prep, the yeast does all the work for you.
