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?
Tomato paste with much less work and no risk of scorching: use a big slow cooker (crockpot). It takes longer but it's so easy!
Any seasonal fruit you find in excess can quickly be made into jam with my stovetop method. Jam stores refrigerated for 2 weeks, or frozen up to 6 months.
Small-batch Blueberry Ginger Jam starts with just 1 quart of berries, and makes 5 tiny (4-ounce) jars, plus a bit for snacking. You don't have to take all day to make fabulous jam!
This dressing is heavy on cilantro and lime. Adding tequila gives it an extra, irresistible zip! Perfect for your next BBQ!
This blood orange marmalade goes from oranges to marmalade in about an hour. A little extra prep in the beginning saves all of the blanching to remove bitterness.
Delicious applesauce is easy, even in large quantities.
Easy process for DIY tomato paste: roast tomato pulp in a wide flat pan to make tomato paste. No salt added, so low-sodium. May be canned in a water bath for 4 or 8 oz jars. May be frozen.
Creamy Arugula Pesto - Vegetarian Recipe
Basically it is the same recipe as regular basil pesto except switch out the basil for one cup arugula and one cup parsley then add in a 1/3 cup of ricotta to get the creaminess.
A quick how-to for canning your tomatillos in water.
A quick 10 step guide to canning your own whole tomatoes.