It's true -- you can make deli-worthy corned beef in your own home with no special equipment and ingredients that are easy to source or you may even have on hand. Just grab a slab of brisket (or, hey, tongue if you prefer), and get brining.
While many partake in canning, drying & freezing the harvest, cold storage is another DIY option. Deanna explains the two methods: indoor & outdoor, w/ step-by-step instructions for a versatile indoor solution using plastic totes or bushel baskets.
Meat first salted, then hung for four to six months. Prosciutto needs good airflow while it hangs, as well as moderate temperature and humidity. A garage, or a living room, or an office, or above your bed -- all good places.
Master Preserver Theresa Loe begins a new blog series with some great information for anyone new to the world of food preservation by canning. The Water Bath method needs no pressure-cooker and is a great place for newbies to begin.
Try this apple butter inspired by soft molasses cookies and apple spice cake. It is mildly sweetened with molasses for body and flavor, and good with peanut butter, waffles, pork chops, and roast turkey.