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?
New to canning? Take some tips from the experts so you can make shelf-stable foods safely every time.
A spicy pumpkin pickle with a hint of curry and cinnamon spice.
Purple Haze? Purple carrots?! Yes! Toss them in the dehydrator for this sweet and crunchy snack!
Move Over Kale Chips, Bok Choy Chips are Next! Let’s break out of the kale chip rut, shall we, and move on to the next trendy, next trendy, nutritious, leafy green. Yep, we’re lookin’ at YOU, baby bok choy!
Make sure you are well stocked on canning essentials before you start canning!
Homemade vanilla extract makes a simple and delicious gift. Get a batch started now to be ready by the holidays!
Avocado and Feta Salsa! This avocado and feta cheese dip has a nice variety of flavors. Its a great pre-dinner dip to serve with taco chips.
Fresh, flavorful mango salsa dip. Great for fish tacos, over grilled chicken, or as a dip with your favorite tortilla chips.
What is usually considered an ornamental shrub bears a delicious fruit which can be used to make 'dulce de membrillo' or quince paste - an ideal way to preserve this aromatic and zesty fruit.
Bartlett pears, fresh cranberries, brandy and pumpkin pie spice make for a luscious fall preserve.
I have tried many, many recipes for chili oil - this is it! Fresh habanero chilies, gently heated and steeped in cold-pressed rapeseed oil. Very spicy, very fruity, an excellent condiment!
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