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?
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. :)
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.
Rhubarb takes a walk on the savory side with onion, raisins, and habanero chiles!
This is an essential preserving recipe. You can add herbs or other types of fruit to this basic jelly for numerous exciting new flavours.
I've wanted to make banana jam for quite sometime well luck would have it that my local farmers market had bags of seconds on bananas. So here is my newest favorite creation.
Straight-up carrots to go along with a sandwich or a crunchy salad.
Brining and making corned beef