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?
This is the jam that started my love affair with canning. I've served it on a cheese plate with blue cheese, on almond butter sandwiches, with scones, in dessert bars, and by the spoonful.
This infusion of strawberries, vinegars and sugar is a great way to preserve the (very last) strawberries of the season, and is one of the most surprisingly delicious recipes I've stumbled on in a long time.
Too hot to can? This double recipe is whipped up in a flash, with minimal stove time and no standing over the water bath. You can even put the dehydrator out on the deck: I did!
 (1 of 1).jpg "Homemade Mustard with Balsamic Vinegar")
