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?
Blueberries preserved in maple syrup: perfect for topping a stack of pancakes or drizzling over yogurt & granola.
Tangy & sweet bread and butter pickles. Makes 8 pints, may be halved to make a small batch of 4 pints.
Easy to make and can, peach ketchup.
Bright, sunny oranges add just the right touch to fig jam.
Save those summer peaches by making and canning some peach salsa.
A great way to celebrate the summer with this small batch recipe from Marisa McClellan's latest book, Preserving By the Pint. McClellan demonstrates how to make this tasty treat and shares numerous tips along the way…
Hot peach jam is a sweet and spicy spread that will liven up your larder! It's perfect spread on top of fresh cornbread muffins still warm from the oven.
Process for preparing and canning best ever blueberry jam.
Sweet & tart raspberry jam with undertones of liquorice and a hint of lime.
Sour cherry jam (moraba albaloo) is a Persian treat that is mildly sweet.
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