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?
Roasting Hatch chiles is easy on the stovetop with a griddle! Peel, seed, chop and freeze in small containers for storage.
Making caramelized onions in the Crock-Pot is beyond easy, with no tending time required. Portion and freeze, so you will always have some on hand.
Want to make sure you get them back after you give a gift of your preserves? Attach this simple poem!
Best Ever Cranberry Sauce: No matter which other recipes I try, we always come back to this sweet and spiced gem. Easy and perfect!
When you're left at the end of the season with a garden full of green tomatoes, make chutney! Try this with any roasted meats, or amp up your lowly hotdog. Keeps for weeks in refrig.
Quick, before the last fresh peaches disappear, make this Spiced Fresh Peach Chutney! HUGE flavor from a few ingredients. Freezes well, for holiday gift-giving (save for your most deserving recipients!)
Great on top of waffles or pancakes, yogurt or cottage cheese for breakfast, or peaches, ice cream or angel food cake for dessert, this Fresh Blueberry Sauce captures the essence of blueberry.
Lightly sweet and sour and fragrant with cinnamon, cloves and allspice, Spiced Peaches will go with everything, from waffles and pancakes, to pork chops or grilled sausages.
It's simple to make your own Meyer Lemon Curd with this easy recipe. Use it on a bagel, to fill a tart, cake or cookie, or eat it with a spoon straight from the fridge!
With a couple of fingers of rosemary and a lemon from the garden, Rosemary-Lemon Simple Syrup is a breeze! Use it to make an elegant, grown-up snow cone: Rosemary-Lemon Shaved Ice!