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?
A not too spicy sauce that turns "What should I make for dinner?" in to "Wow, was that good!"
An old Jewish recipe for pickled beets - sweet and sour, and made with allspice, cloves, cinnamon, and mustard.
Yes, you can can meat. And the pressure canning breaks down the connective tissue further, making for the silkiest pulled pork you've ever eaten.
When Trader Joe's discontinued a product I really liked, I set about to make my own: Not Quite Trader Joe's Tomato Chutney.
Most pickled beets I find are much too vinegary, hiding rather than enhancing the naturally sweet flavor of the beets. My mother has a way of preparing pickled beets that is truly delicious, complementing the sweetness without overpowering it.
This sweet and savory condiment is perfect with Indian curries, a cheese platter, or just a spoon!
When you're left at the end of the season with a garden full of green tomatoes, make chutney! Try this with any roasted meats, or amp up your lowly hotdog. Keeps for weeks in refrig.
Lightly sweet and sour and fragrant with cinnamon, cloves and allspice, Spiced Peaches will go with everything, from waffles and pancakes, to pork chops or grilled sausages.