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?
Food preservation experts Harriet Fasenfest and Marge Braker demonstrate how to safely can fresh sardines. This video includes a basic primer on using a pressure canner.
Spicy, sweet, and completely delicious. Infuse agave syrup with chili peppers, cinnamon and lemon zest, combine with vodka and savor that sweet heat...
I’ve already shared several recipes with you from Marisa’s blog, Food in Jars, but this recipe for orange creamsicle jelly is one of my absolute favorites. It’s tangy, sweet, and flecked with vanilla seeds that give it an amazingly smooth flavor.
Chef Stacey Givens, founder and owner of The Side Yard in Portland, Oregon, and chef at Raptor Ridge Winery, explains how to grow and harvest micro greens, which are just very small versions of regular plants.
Try any of these blackberry infusions: Blackberry Bourbon, Blackberry Mojito (with rum, lime, and mint) or Blackberry-Lemon Brandy/Vodka. These might just give you some inspiration to try a recipe of your own!
Recipes for a basic Raspberry liqueur, as well as four other flavor combinations. These little red gems are what got us infusing and we haven't looked back. They are still one of our favorites. Do yourself a favor and infuse raspberries this season!
