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?
Blackberries + brown sugar + bourbon + maple syrup. Need I say more?
What's your jam ethic? Do you insist on set? Texture? Flavour? For me, it's all about terroir. This gooey mess is absolutely awesome on goat cheese - even though you may want to eat it over the sink.
1 part cherries, 0.5 part sugar and maple syrup, .5 parts rum, 3 parts kickbutt. One of several batches of macerated liquers we'll make this year... Taste will develop awesomeness over time as well.
I'm a sucker for sesame snaps - those hardened 'cookies' make from molasses and sesame seeds. This was an experiment that I share our successes and struggles - and some ideas for next time.
A spring in your jar is worth two in your step!
The baked beans of my childhood, reimagined and then pressure canned in anticipation of summer barbeques.
I know, I know, jerky should be made of meat. Well, not if you are a vegetarian who's craving jerky. So, here's a great option.
What's better than bacon jam? Spicy Bacon Jam with poached eggs on homemade toast! Two snaps up with a twist!
Creating delicious maple syrup is not a challenging or complicated task. It simply takes a good fire and some patience.
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.