Fermented garlic dill pickles are a classic lacto-fermentation recipe. Zingy, zesty and delicious, these fermented cucumbers are a delicious probiotic snack or lunchtime complement. Easy to make and beautiful to watch ferment, get started today!
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
For those looking for their first canning adventure, or for those new to pickling cucumbers, Kathryn Yeomans shows you the complete process, and how easy it is to make your own fresh bread and butter pickles.
Using a beer kit is a good intro to home brewing, and Veteran beer-making instructor Jeremy Frey, from F. H. Steinbart Company (one of the oldest home beer supply houses in the country) takes us step-by-step how to make a batch of homemade beer.
Ben Meyer, of Grain & Gristle, makes his own (outstanding!) cured and smoked bacon on a weekly basis for his restaurant. He clearly demonstrates the steps in this video so you can too. So much better than store bought!