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?
Got a little rhubarb left in the freezer from springtime? Pop it in a blueberry jam for surprising results.
The perfect way to enjoy Saskatoon Berries all year long, with or without added sugar.
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.
This roasted tomatillo salsa can be processed in the Ball FreshTECH canner by traditional boiling water method. The recipe follows guidelines by the USDA Guide to Home Canning.
Easy to make and can, peach ketchup.
Making mold-free sauerkraut is simple, free and requires no special knowledge or equipment. Just save that outer leaf from the compost pile!
Cukes aren't the only thing you can pickle! By fermenting your grains, you make them sour (just like fermented pickles) and delicious but also much healthier to consume!
If you like jams with a good punch of tartness, this is the jam for you. Made with foraged beach plums, but can be made with just about any tart plums.
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