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?
Read the review of this book that showcases the dehydrator as a tool to be used for everyday cooking, and enter to win a copy.
A simple and delicious way to harness and preserve the exquisite flavor of elderberries.
A very simple but deliciously savory recipe for pickled okra.
An introduction to canning, with a discussion of techniques, tips, and tools for successful preserving.
A fine-textured meyer lemon marmalade that tastes surprisingly like lemon drops! Bonus: a primer on how to supreme citrus fruit.
This one tool made (relatively) short work of 200 pounds of tomatoes, allowing us to can our biggest batch ever.
Strawberries are steeped in a rosé syrup, then the syrup is reduced and the berries are added back in at the very last to preserve the integrity of the fruit while imparting a distinct rosé flavor.
Nothing says autumn like pumpkin spice. Instead of treating myself to a pumpkin spice latte from Starbucks this year, I decided to make my own! Now I can have pumpkin spice lattes all season.
Recently there has been a resurgence in pickling, canning and curing at home. The art of charcuterie and salumi is no exception and more people are beginning to try their hand at making their own cured meats and sausage at home.
Who doesn't love bacon? This versatile porcine creation is a favorite for many and a cure-all for vegetarians. Check out this easy to follow guide on making your own at home!
This limoncello makes a delicious dessert drink as well as a zesty topping for frozen yogurt, ice cream, sorbet, white cake and other delectable dishes.
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