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?
My goal was to can a pizza sauce that I could use straight out of the jar; no defrosting, no bubbling on the stove getting red splatters all over. Behold my homemade canned pizza sauce:
Vegetable rennet is a natural enzyme that coagulates milk and separates the curds and whey when you are making cheese. The main ingredient for homemade vegetable rennet may be growing in your backyard or a forest nearby.
These incredibly easy pickled red onions have become one of my favorite condiments of all time. They lend character and brightness to a wide variety of dishes.
