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?
There was a time when I thought salsa verde was made from green tomatoes. That time was about a week and a half ago. Now I am a tomatillo convert. This sassy salsa is so easy to make, it will convert you into a fierce food canner! Welcome.
Rich and gorgeous hued, this triple berry curd includes raspberry, strawberry and blackberry. Wonderful as a simple spread on toast, bagels or english muffins, it can also be used as a filling in cakes and as a topping or swirled into ice cream.
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.
