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?
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.
Too hot to jam? This slow cooker cherry butter will help you keep your cool when the heat is on.
Smoky, sweet, spicy, sublime. If you only make one cherry preserve this year...
10 minutes of prep makes a creamy, wonderful pâté.
A preserving checklist: prepare ahead for the onslaught of summer produce!
Need some canning inspiration to make your preserving less stressful and more fun? Check out these tips & tricks from six of your favorite canning bloggers.
Tangy-tart, deliciously pink, festively sparkling. Rhubarb: it's what's for breakfast.