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?
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.
This is a smokin' good canned tomato salsa with a kick from the ancho chili. Serve it with tortilla chips or spoon it over a pepper and onion frittata.
A spicy, smoky, saucy tomato salsa, made even more delicious with roasted vegetables. Great with tortilla chips, so rich it could be a mole, and safe for water-bath canning. (I accept no responsibility for sudden intense urges for tequila!)
Figs are amazing, delicious treats that love you back as much as you love them. I like easy preserves and jelly recipes where there's no extra fiddling. Just like Nonna would've made.
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.
Peaches, tomatoes and jalapenos come together in this nicely spicy peach salsa. Use it to dress up poultry or fish, or go basic and serve it with tortilla chips. Can it for a taste of summer during the off-season.
Now, I don't make the vodka from scratch, but this rhubarb-infused vodka is really amazing - you just have to be patient for a couple months... but then heavenly nectar awaits!
A long-cooked blackberry jam, made in the French style with no pectin. OK, I used quince juice for pectin. But it's good without it, too. The long cooking provides a roasted, almost caramelized, flavor. Nice change of pace for fall.
