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?
Pickled beans have a wonderful texture, kind of a squeaky crunch when you eat them, followed by that sour tang. You can make a couple quarts in under an hour.
These are as good as those dill pickles at your neighborhood deli. They're crunchy and got that tang and bite you love in a good deli pickle!
Three ingredients, and a little patience, is all you need to create an incredibly flavorful apricot jam.
Here's an easy pickled blueberry recipe. You can leave it quick pickled, which will last in the fridge for months or can it for longer. It's great on pork, fish, and your favourite cheese.
Marisa McClellan, of Food in Jars, demonstrates How to Can Marinated Red Peppers (video+recipe). Great on sandwiches, in salads, or part of an antipasto plate. Delish!
Preserve summer’s plump, juicy blackberries in these decadent chocolate blackberry preserves — not quite jam, not quite sauce, but tastes delicious on everything!
These will be a welcome addition to your burgers and sandwiches all year round.
This lightly spiced peach jelly tastes like peach cobbler in a jar. Use your peaches in your favorite recipes and then make this jelly with the peels. It is a great way to make something tasty out of something you were going to discard.
Cherries DO have enough pectin to set, if you are willing to chop the fruit finely This jam starts with unpitted cherries, to make the process even easier.
Apricots lend a welcome tartness in this smooth lovely jam. It's quick to make with no fuss at all.