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?
Part three in a three-part series: Put it all together and make a calendar of foods with their quantities and check it every couple weeks as the season progresses to make sure I’m on track.
Hard frost is here, so it's the last round of canning for tomatoes in Minneapolis. Here's an easy way to make tomato broth and tomato paste from the same batch of tomatoes.
One of the most asked questions is "What pressure canner should I buy?" I wanted to report the information about the type of pressure canners that are available and the comparisons that I found in the manufacturers specifications.
With an abundance of cucumbers on hand, I decided to try out this tested and true Ball Blue Book recipe for bread and butter pickles, canned for shelf stability using the boiling-water bath method.
Curly, bright green, funky and it's a vegetable! Learn how to pickle garlic scapes with mustard seed, coriander, and a few chili flakes. They won't last long after you taste your first one!
