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?
Save those summer peaches by making and canning some peach salsa.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.
July is the time to forage for the wild wineberry. A delicious variety of raspberry that makes the most beautiful jelly.
Don't like seeds? Make up some currant-raspberry jelly.
Ramps, onions, vinegar, cane sugar and sea salt create a very unique flavored jam. Get out and forage for some ramps!
Preserves made with Strawberry, Tart Cherry and Lingonberry. Sweetened with honey and vanilla. It's time to pull out those frozen berries and make some preserves.
Got a few last pumpkins sitting around. Why not pickle some? Recipe for pickled pumpkin that can be used in a seasonal Kale Salad.
Ever wonder what you can make with Chestnuts? Here is one idea: Chestnut Chutney with Red Onion and Fennel. Great on cheese and bread or spruce up some of those Thanksgiving leftovers.
Green Tomato Relish. A recipe handed down to me from my great-grandmother. This is a great way to use all those leftover green tomatoes at the end of the season.
Roasted fruit preserves: Apples with Thyme and Peaches with Rosemary. Use them with savory or sweet dishes.