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?
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
Can jars of great-tasting vegetable stock in your pressure canner - recipe and technique.
Try this sugar alternative substitute with apples. Healthful, full of fiber and delicious!!!! A great addition to any baked good!
Beautiful gems of dehydrated lemon slices. Add them to some warm water for a refreshing mini fall cleanse!
Purple Haze? Purple carrots?! Yes! Toss them in the dehydrator for this sweet and crunchy snack!
A gorgeously rich, highly flavoured tomato sauce - super easy to put together and great over pasta, roasted vegetables, whole grains... you name it!
Make your herbs last all winter by preserving them in this zesty and bright, vegan and nut-free cilantro pesto sauce (you could also use basil or parsley).
Unhurriedly simmered in a slow cooker, or prepared on your stovetop, this naked apple butter is the true, concentrated taste of apples in season. It’s like getting punched in the face - by apples!
Yes! It's possible! Vegan, dairy-free, gluten-free this DIY method for making nutritional yeast from wild foraged Puffball Mushrooms will have you tossing that overly processed standard to the curb!
This recipe yields eight jars of beautiful, fragrant, chunky tomato sauce that you will love spooning onto your pasta, pizza, potatoes, or rice year-round.