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 small batch of autumnal chutney sweetened with just dates and dried currants.
Nothing says fall like the smell of freshly cooked apples. This recipe is so easy that you can make it quickly to be a side with dinner tonight.
A tiny batch of oven roasted tomatillo salsa.
Make a small batch of dill pickles in just an hour. Start with a heaping pint of cukes, get 4 pint jars of pickles.
Fuss-free small batch using 2 lbs peaches, unpeeled. Chop, macerate with sugar, then cook. Yields 4 8-oz jars.
A summery chutney that tastes like Christmas. Plums, tomatoes, and granny smith apples are paired with apple cider vinegar and honey. Throw in some spices, stir, and you’re golden.
Use your strawberry scraps to make this easy and awesome strawberry vinegar! This is the perfect project for your strawberry leftovers from a session of strawberry jam.
A punchy rhubarb chutney with red onion, warm spices, raisins and cranberries. The perfect accompaniment for meat or cheese and crackers.
How to make just enough ketchup for a few weeks; for those of us that don't have enough tomatoes or time to put away jars and jars for winter...
Just 30 minutes and you'll be spreading some of the best tasting, freshest jam in town. The agar flakes make jam a snap to firm up and fresh ripened fruits take care of the sweet in this healthy, delicious recipe.