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 conserve is a mixture of sweet chunks of pear and tart cranberries. It goes well with anything from biscuits and toast to roasted meats and is a wonderful addition to vinaigrettes.
Whole figs suspended in a thick, honey-like syrup, these old-fashioned fig preserves are perfect as a breakfast spread, in fig newtons, or in moist fig cake.
Spiced Pear Butter is easy to can and makes a tasty spread on biscuits and toast or stirred into yogurt for a quick breakfast or snack.
Nothing beats the ease of opening a jar of pressure canned soup after a day of work. This soup can be made with or without meat and is full of healthy garden fresh vegetables.
A hot pepper spread, using a variety of peppers for a complex tang. It's perfect on a hoagie or a burger or even a breakfast sandwich. I've quickly become addicted to this small batch recipe.
A delicious jam that used up all the berries in the house without a drop of sugar. Sweetened with honey and using Pomoma's Pectin, it's a perfect jam for your morning toast.
This pasta sauce gets its bold flavor from fresh herbs and mellow roasted garlic with a little kick from red pepper flakes. It would be perfect with meatballs, in pasta dishes, on pizza, or as a dipping sauce.
Dilly beans are a great way to preserve fresh from the garden green beans. They make tasty snacks as well as additions to salads, hotdogs, and cocktails.
Crisp, tangy, and slightly sweet refrigerator pickles are perfect as a snack or with sandwiches and burgers.
It's strawberry season and you picked a boatload of them! Here are recipes for syrup, sauce and jam.