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 classic recipe for tomato jam, adapted to use honey as it's only sweetener.
A zingy sweet and spicy tomato jam with a kick of vodka, spread some fun on your toast!
In the video, Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner. She explains what to look for in a good canning tomato, why it’s important to use bottled lemon juice, and more.
A pizza sauce that uses up those remaining pesky green tomatoes and can be frozen in cubes for easy use.
Quick and easy pickled tomatoes, preserve the taste of summer!
A blended tomato salsa with a mild kick.
Deep, smooth, and spicy tomato jam with a little kick of ginger and pepper. No peeling: uses seeds, peels, and all!
One gallon of the best lacto-fermented salsa in the world. Simple as that.
Want to savor the best flavors of summer? Put up a batch of this beautiful and delicious corn salsa!
Saturday we processed our annual 100 pounds of tomatoes, and ended up getting 100% yield with 38 quarts of puree, plus water and six cups of tomato powder. Here's how.