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?
Using a food dehydrator is an excellent way to preserve foods from foraging or the garden. Often times I am left with only so much room in my freezer, so dehydrating is a great way to store food.
Happy election day, here is a patriotic inspired ferment of berries and radishes.
Fresh Raspberry taste captured. As old school as it gets. Fruit and sugar alchemy.
Foraging for exotic Newfoundland berries and Mixed Wild Berry Jam.
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
A sweet and tangy strawberry mustard. Perfect for cheese and crackers.
Wojapi is an American Indian berry sauce. With very little sugar added, this sauce simply highlights the natural flavors of the berries. This version is made in the crock pot.
Move over brandied cherries, there’s a new brandied fruit in town - Brandied Cranberries!! Tart and sweet and oh-so delicious.
Jalapeño jam will bring some sweet Southern heat to your holidays. What's even better is there is no need to add pectin!
Cranberry butter (the tart yet delightful cousin to apple butter) is easy to make in a crock pot, and is bursting with fall flavor.