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?
One of the simplest lacto-fermented recipes you can make. This process changes the flavor and the texture of the garlic, bringing out the richness and diminishing the heat. Eat it cooked, raw, or plain!
Fresh cranberry or borlotti beans can be pressure canned to have on hand for all your favorite beany dishes. Once you've canned your own beans, you'll never go back to store-bought.
If you're deep in the red, use one of these methods to savor the taste of summer all winter long.
Concord grapes are ripening! Here's a photo essay "how to" with a traditional grape jam recipe. Sweet!
What to do with a glut of plums? Savor the spicy with the sweet! Try this Jalapeño-Honey Plum Jam... click to read more.
A quick and easy pickle for one of the most abundant vegetables in the market right now.
Baking extracts are basically just super-intense infusions. Eugenia Bone shows you how to make your own.
Homemade Sriracha hot sauce, made from locally-grown chiles and garlic
How to can whole tomatoes, tailored for the beginner home canner. If I can do it, so can you!