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?
Charcutepalooza continues with smoked pork and fish plus a recipe for fish stew
How to smoke fish in an electric wok, or in a $10 smoker made with dollar-store supplies, with thanks to Chef Wendy Seguin of Stratford, Ontario.
When life gives you more fresh herring than you can eat, you pickle them! This style of pickle is a Swedish one called glassblower's herring (no idea why). No fresh herring? You can make this with salted herring, too.
Butchering and canning your own albacore tuna is easy...with practice.
Mouth watering cured salmon. This is the submission for Charcutepalooza challenge 2.
Chili pepper, yuzu zest and salt combine to create a fermented condiment that wakes up the taste buds. Excellent with sushi, fresh oysters or as an added punch in your New Year's Day bloody mary!
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.