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?
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.
Homegrown Concord grapes made into juice for the wee ones. Preserved and canned at home.
A savory yet sweet black pepper and wine cherry jam. Enjoy on a sandwich with salted almond butter.
A quick pickled dill & chive shell pea recipe. Crunchy, herby, and easily modifiable.
Canning your own spicy bread and butter Pickles is a great way to add a little summer to your menus all year long.
Sweet pickled cherries are a versatile treat. Enjoy them just out of the jar, on salads, or in savory sauces. They would also make a nice gift or condiment for the holidays.
A must have staple needed in every kitchen. Maraschino cherries are for the kids and the adults alike.
This recipe uses sour pie cherries and is processed in a hot water bath... so no need for storage space in your refrigerator.
Stunning pink rhubarb syrup makes an amazing Italian soda or use it in cocktails. Also great for baking or pouring on pancakes.
Sweet and spiced, this summer chutney is the perfect foil for curries, roasted meats and more.
Strawberry vanilla syrup is a great way to use up spring berries. Perfect for mixing into milk, club soda or cocktails. Or use it in baking or just pour some on your breakfast pancakes.