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?
A low-sugar apple pie filling using apple cider as the primary sweetener. Pop in the canner and instant spoon to mouth goodness!
Our wonderful neighbors have surely blessed us with the invitation to any fruit from their apple and pear trees. So we filled several bushels!
Nothing says fall like the smell of freshly cooked apples. This recipe is so easy that you can make it quickly to be a side with dinner tonight.
Classic apple butter is updated with a heavy dose of maple syrup and a hefty kick of bourbon.
We will pomme you up. Make this spicy apple ketchup and elevate your burger, fries, and grilled cheese to a new culinary experience.
Homemade applesauce with water bath canning instructions.
It's an easy way to preserve fruit. All it takes is a dehydrator or toaster oven and time.
If you are like us, you find yourself surrounded by more apples than you know what to do with. They take up less space preserved: instructions for dried apple rings and a recipe for apple jelly.
Don't throw your apple scraps away! You can make a super-simple wild yeast cider with them. Just three ingredients will give you a fun science experiment and (practically) free drinks!
Our little apple tree has produced several bushels of organic apples (no spraying here!) and this year, while processing these golden green rbs into apple sauce, I realized that the peel/core palooza could be made into apple cider vinegar.
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