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?
Master Preserver Theresa Loe begins a new blog series with some great information for anyone new to the world of food preservation by canning. The Water Bath method needs no pressure-cooker and is a great place for newbies to begin.
The flavors are savory and sharp but still complement the beet. Lovely directly out of the jar and in salads.
A simple jam that takes the flavor of blueberries and concentrates them into an almost port-flavored preserve.