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?
This was a very fun experience. I loved making this jelly and felt confident after my conversation with Pomona’s Pectin and all their wonderful instructions.The jelly is such a pretty pink color and the flavor and sweetness were just right for me.
One great way to preserve wild cranberries is making wild cranberry compote. This is a simple yet effective way to preserve. It is very similar to cranberry sauce.
This lovely jelly would make a fantastic hostess gift or as part of a kitchen basket, it would make a heart warming present under the tree.
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!