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's no better way to start canning than applesauce. Quick, easy, delicious... And you're welcome to download my hand-painted label for your jars, too.
A continuation of my series about foraging at the farm and what I've done with my bounty. Up today: home made spiced apple rings from our own apples - a holiday favorite for me!
These apple slices are lightly sweetened and spiced with a whole cinnamon stick. They are very versatile and can be eaten by themselves or used in sweet or savory dishes.
I was totally surprised by how tasty this sweet, tart and spiced plum jam turned out.
I'm a giant fan of cheese condiments. And nothing quite says cheese condiment quite like anything with fig in it. So come get figgy with me. :)
Plum pie filling is just plum goodness! Use satsuma plums and enjoy this pie during the holidays.
This lightly spiced jam is made with blueberries and blackberries and is perfect served over hot buttermilk biscuits, pancakes, or in mini tart shells.
For the Love of Small Batch Canning: Spice plum jam.
Dark rich Bing cherries combined with orange marmalade, a bit of cider vinegar, and spiced for an out of this world marmalade that is going into our personal stash.
Rhubarb chutney with a bite.