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?
An update on the recipe from the Ball Book, this one uses all fresh produce and MUCH less sugar than the original, but still has that great flavor that tastes like carrot cake!
BBQ isn't just for tomatoes. An early spring twist on a grilling staple, this canning recipe combines onion, raisins, and spices with a hefty helping of rhubarb for a sweet, savory little sauce.
This hot inferno pepper jelly is a perfect accompaniment to soft cheeses and crackers.
A lighty-seasoned base sauce made with farm-fresh red tomatoes, onion, and garlic.
A basic picante style salsa for home canning. Its thick consistency makes it a great addition to skillet meals, soups, and dips.