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?
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.
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.
This delicious pioneer candy from Laura Ingalls Wilder's "Little House in the Big Woods" is a snap to make - just follow this step-by-step pictorial guide from a neo-pioneer Wisconsin kitchen.
A step-by-step pictorial guide to making maple butter - a luxurious seasonal spread and a truly fine way to enjoy maple syrup.
Sugar maples yield delicious syrup in late February and early March - a magical (if time-consuming) process.