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 jelly has a gentle aromatic quality to it, and is paired with a spunky zip of lemon zest. It is a great preserve to save for the dark months of winter when you need a little summer pick me up.
A fantastic by the jar recipe for pickled beans. Add a few hot peppers to add a touch of heat!
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.
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