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.
Roasted Red Pepper Hummus is just the thing you'll be wanting on those rainy, cold winter nights when all you want to do is stay in your cozy house and enjoy a nice snack.
Sweet pickled apple slices just in time for Fall.
Tangy tomatillos combine with spicy serrano peppers for a bright and flavorful salsa verde.
An unusual spice cancels out the liver flavour in this easy spread, rendering even beef liver delicious.
So how come you see pumpkin butter in mason jars from local farms and preserves makers, but you're not supposed to can it at home? We did a little digging.
Homemade Pear Liqueur, a gorgeous fruity golden nectar that will brighten up the winter nights ahead.
A sweet, fermented twist on the flavors of Harissa, but much easier as everything is in one step. Jimmy Nardello peppers are the star, but any sweet peppers mixed with some hot will work great.
Atlanta restaurateur Ford Fry of King + Duke puts a spin on the classic Thai spicy chile sauce, nam prik pao, by adding lemongrass, honey and fresh lime juice and infusing it with Thai basil.
Delicious applesauce is easy, even in large quantities.
Spice it up with vinegar, sugar, cinnamon, vanilla bean, cloves and the star of the show...poppy seeds! Good bye mundane apple chippiness!!! Hello sophistication!
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