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?
Preserved lemons add tang and saltiness to many Mediterranean dishes. You’ll need to begin this recipe the night before, by soaking the lemons. Via Chow.
A bag of pears is a lot to get through before they spoil. So, I decided to simply can them, in a light sugar syrup, with a few pear-loving spices thrown in for good measure. It's an easy way to preserve the fruit when it's at its ripest.
Bruschetta in a JAR? That's right! Enjoy this tasty little appetizer all year long. Impress your friends at winter potlucks. Broil some crostini, add a spoonful of bruschetta, drizzle with olive oil, and you're ready to go.
Preserved lemons take minutes to make, but they take weeks to cure. There is, however, a compromise, a way to enjoy something pretty close to the authentic preserved lemon experience in much less time. Via NY Times.
Balsamic vinegar is wonderful paired with berries, which is why you often see raspberry balsamic glaze atop pork and other meats. Balsamic heightens the flavors of the berry. For an extra kick, I used blueberry balsamic in this delightful creation.
It can be difficult to can a flavorful pasta sauce, one that doesn't need additional tweaking after opening. But this one is perfect for use on pasta, lasagna and more. Also includes quick notes on how to blanch tomatoes.
A little taste of summer! Surprise your kids, your guests, yourself by preserving the best taste of summer with this wonderful strawberry lemonade concentrate.
Figs are in season for such a short time, being able to enjoy them year-round is a true pleasure. This fig compote uses red wine to increase the acidity.
Peaches, tomatoes and jalapenos come together in this nicely spicy peach salsa. Use it to dress up poultry or fish, or go basic and serve it with tortilla chips. Can it for a taste of summer during the off-season.
