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?
You know what they say: If you fail to plan, you plan to fail. Before you do anything in the garden, make a plan, map it out and think about what you want to grow for the year.
Never have to purchase stock - make your own and preserve it with a pressure canner. Straightforward instructions, also includes tips for freezing.
A cultured/fermented ketchup that features only local ingredients.
A list of important planting times for time-sensitive, short season crops in the Pacific Northwest.
Stephanie Rosenbaum hangs out with a group of sociable DIY'ers determined to beat the fear of meat-ing with a 30-pound batch of French boudin blanc.
A wonderful mustard that blends a little bit sweet, a little bit spicy and a hint of bourbon.
A quick and simple pressure canned black eyed peas recipe!
This recipe is modified from a number of carrot chutney recipes and was inspired by carrot ginger soup (with some thyme and a touch of a cayenne kick!).
A delicious jam reminiscent of the wonderful flavors of carrot cake. Little pieces of carrot, apple and pineapple blend for a truly special jam.
Easy, quick and sweet riesling wine jelly!
Though traditionally served with grilled meats and kebabs, this creamy, garlicky condiment may be slathered on bread, roasted potatoes, and more.
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