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?
This is the perfect season to start a batch of homemade red wine or apple cider vinegar. Following some basic steps, you'll never go back to buying vinegar again!
Dense, sweet, tart, and deep, this slightly smoky condensed jam is sure to become a favorite!
Strawberries, rhubarb, preserving... oh my!
Okay, that was cheesy, but seriously - strawberry rhubarb preserves. It's a classic.
What to do with so much rhubarb? Rhubarb pickles are one of our favorites.
Homemade Strawberry-Infused Vodka; making the best of fresh berries in refreshing infusion to enjoy all summer long. Some cocktail recipes to use it too!
Try these spicy pickled peas, perfect potent packages of crispness that will up the WoW factor of a salad, or stand alone.
A perfect way to prepare for summer: whipping up a batch of Pineapple-Infused Rum. Loads of cocktail links to use it too!
Farmer cheese, and its cousin paneer, is by far the simplest cheese to make - you don't need rennet, it doesn't need to age, and there are only two ingredients.
Got milk? Got vinegar? Great - let's make some cheese!
Since dandelions are blooming everywhere right about now, it's the perfect time to do some wild foraging and harvest your own bottle of wine.
This dandelion wine recipe is essentially fermented dandelion tea, with a citrus twist.
Try this bread and butter pickle with just the right amount of sweet and simple enough for beginning canners . . .