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?
Brandied Peaches from a New York Times recipe in 1951.
Canned pears are fantastic in the dreary February—here's how to preserve them at the height of the season.
Quetsch plums preserved in slivovitz, in syrup, in conserves with hazelnuts, and fresh and oven dried with walnuts.
Even a local pear likes to try a little tipple of local whisky. Pears are a great place to start when learning how to preserve slices of whole fruit - easy to peel, core and they look great in a jar!
Follow me peach picking in South GA. Then see how I make all this from my harvest: peaches in sugar-wine syrup, Bellini cocktail, Marmellata pw honey, lemon zest & vanilla, Sweet peach ravioli
Spicy sweet Pickled Peaches from Darina Allen's Forgotten Skills of Cooking: good with bacon, glazed ham, duck or goose
Simple, sweet and seasonal: Canned Apricots in Honey Syrup tutorial.
This is delightful take your favorite childhood candy and poof it is healthy with Apples....love the logic
I tweaked the usual Plum in a Jar recipe and this is for those who desire a bite with there sweet stuff
Home canned fruit sometimes has a tendency to float. This is not necessarily an indication of food spoilage or poor canning procedures but it can be visually disturbing. Come see why this happens!