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?
Make sure you are well stocked on canning essentials before you start canning!
Boiling water bath canning is the easiest way to make shelf-stable jams and pickles right in your own home. Follow these easy steps.
A spicy pumpkin pickle with a hint of curry and cinnamon spice.
Bartlett pears, fresh cranberries, brandy and pumpkin pie spice make for a luscious fall preserve.
This apple pie jam tastes like apple pie on a spoon, it’s full of apple and cinnamon. It’s perfect on toast or hot biscuits in the morning.
Pears preserved with vinegar and an infusion of chai. What better a treat for a toasty autumnal evening by the fire!
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!
Savòr, a quince conserve from the northeastern regions of Italy, is an unusual and delicious condiment to sharp cheeses.
Salting cuts the slime factor on cactus pads, or nopales. These pickled pads are delicious alongside meats or as a vegetarian taco filling.
The apples give this sauce plenty of sweetness, while the pears add a pleasantly grainy texture. a small amount of orange and lemon juice brings the necessary tang.
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