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?
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.
My cilantro has gone wild. No amount of deeply frozen winter, wild birds or mulch seems to stop those rascally little round seeds. Solution? Pickle them. Just load up a jar with seeds, add a vinegar, water and salt brine & hot water bath can them.
Think you've tried every flavor combination for strawberry jam? Think again! Shiso leaves add a grassy, minty, anise-like spin on the summer classic.
A simple, small-batch apricot preserve scented with rose.
Fresh Apricots and Chardonnay wine combine to make this delicious, low sugar jam using Pomona's Pectin.
With its efficient design, the Ball freshTECH Electric Water Bath Canner + Multi-cooker is a welcome addition to the home canner's pantry.
A savory and tart quick asparagus pickle just in time for the local Spring harvest.
Sweet pickle relish adds zest and spark to hot dogs and other summer grilled meats. Here's a tangy-sweet recipe for a relish that can be canned.