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?
A comprehensive yet simple how-to on one of summer's pleasures: making jam, with special notes for small batches.
I decided to spice things up by nestling vanilla beans and star anise in with the peaches. We felt that those spice notes would work great with the bourbon used in these lovelies.
Sweet and zangy preserves with a touch of mint. Great for late summer canning!
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!
More than 40 U.S. states have home-based food business laws allowing “Cottage Food Operators” (CFOs) to sell foods you make at home. This guide helps you figure out if you qualify to sell your homemade preserves and how to get started.
You probably have a busy life. Maceration is one technique that can make time work for you, instead of against you.
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
Jewish-Tunisian quince preserves. A simple recipe that presents a blueprint for creativity - add vanilla, thyme, or star anise, you can't go wrong with this beautiful fruit.
A simple preserve that captures the flavor of ripe, juicy nectarines