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?
An interesting and different kind of wine - wine from tomatoes!
In preparation for a Bloody Mary cocktail party I decided to infuse some vodkas. I chose two recipes, a special Bloody Mary Infusion (think garlic) and Bacon Habanero (think spicy).
The simple canning tips my mamma taught me + my favorite salsa recipe.
Red peppers, tomatoes, garlic, and onions all come together in this spicy jam that's great on meats or with cheese and crackers.
I love canning, but some days I just don't have time. Here are just a couple of ideas on how to quickly preserve your goods.
Several ways to put up paste tomatoes. Drying and fermenting, packed in oil, freezing and a savory fermented ketchup/paste. The best variety and method for drying tomatoes.
I was on a sundried tomato kick until I realized I was spending $5 a jar. Yikes. Without a food dehydrator, I thought I was out of luck when it came to making my own. Boy, was I wrong. I made these "sun"-dried tomatoes in the oven in 15 minutes!
This salsa recipe allows you to decide the ratio of peppers to onions that you want in your salsa. Pretty great to get some choices and still have a recipe safe for canning!
Simple water-bath canning: tomato sauce in pints or quarts. Endlessly useful as a pantry staple.
Easy process for DIY tomato paste: roast tomato pulp in a wide flat pan to make tomato paste. No salt added, so low-sodium. May be canned in a water bath for 4 or 8 oz jars. May be frozen.