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?
Maple. Bourbon. Peaches. What else is there to say, really?
As simple a preserve as you'll make all month: local plums, local wine & local honey, marry together in jars of local goodness for the winter to come.
A basic tomato salsa recipe, easily adaptable to your preferred level of spice. Every preserver should have a good, basic salsa on the shelf!
Are you drowning in eggplant this season too? Then you might want to check out this spicy, umami eggplant jerky. Or bacon. Or another-2-pounds-out-of-the-fridge snack.
Canned tomatoes, the must-have staple for winter meals, made even better with a kiss of fire before canning.
Spicy, sweet, tart & beautiful.
Canned garden antipasto, or, What To Do With All Those Eggplants & Peppers.
Tart nectarines, sweet watermelon, spicy mint. Summer!
If you learn to make one kind of fermented pickle, let it be kimchi. It's easy. healthy, totally addictive, and goes with almost everything.
The easiest preserving you'll do all summer. Plus a link to the infamous Blue Leather: fruit roll ups made with leftover vinegar-soaked blueberries & basil.