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?
Homemade deli: corned beef, mustard and rye bread.
One of my absolute favorite jams, this tastes like biting into a ripe pear.
A delicious exotic marmalade!
Oranges are not the only fruit. This marmalade has a great flavour and uses ingredients with a longer season than a traditional marmalade.
Salty lemons are a'right. But if you really want your preserved lemons to say Pow! make these.
A recipe for canned winter squash chutney, adapted from Canning and Preserving with Ashley English, and a giveaway for a signed copy of the book.
Citrus season is upon us, and marmalades are all the rage. Here's a bushel of options. (Photo: Amanda Slater)
A hot jalapeno jam with orange and cardamom.
Let's revive the venerable quince. These flavors marry beautifully in a bright fall marmalade.
Simple, but still exciting: Small-batch Plum Cardamom Jam
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