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?
Raspberries! These ripe red berries are fleeting, so grab a flat while you can and whip up some DIY deliciousness.
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.
Bright, sunny oranges add just the right touch to fig jam.
Gooseberries are ready now - these funny little berries with a tough tart exterior and a sweet soft interior are sometimes difficult to use. But pair them with a little cardamom and they are ready to pair with things both sweet and savory.
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