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?
I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, tasting roasted, spicy, summer-in-a-jar. I could not survive Minnesota winter any other way.
I love the smell of roasting apples, intensifying and softening into a lovely sauce . . .
Caramelized sugars, a bit of heat, and sweetness make a nice tomatillo sauce for soups, stews and enchiladas.
I use lots of lemons. And, it occurs to me as I juice the lemons that something could be done with all those peels rather than just throwing them in the green waste. Candied Lemon Peel and Roasted Lemon Peel Powder.