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?
This is the first marmalade that I posted when I started way back in April 2010. Creative marmalades are a great way to keep your canning exciting in the winter months. This one happens to make a superb glaze for pork or chicken.
This was my first experience with feijoas. Keep a sharp eye out in your neighborhood! These are common landscape plants in my area and the fruits are easy to overlook.
Pineapple guavas are a wonderful fall fruit. I've combined them with apples and spices to make a unique version of apple sauce.
Cranberries have arrived! This cranberry sauce is something special. Make some for your Holiday table and more for gifts. Makes an awesome hand pie filling!
Rose hips make for a unique flavor - apples, almonds and rose petals. Use this light syrup to make a refreshing soda or to mix unforgettable cocktails.
Make a little, make a lot - Fall is time for APPLE SAUCE!
Chinese long beans make beautiful and colorful dilly beans.
These cherry vanilla preserves are one of the very best uses of dark, sweet cherries. In fact, they are my husband's favorite preserve. Try this as a tart filling or a topping for cheesecake - Yum!
Fall raspberries offer a second chance to preserve one of summer's brightest jewels. This jam is easy and delicious - the perfect project for a beginning jammer.
An adult take on fig jam: The figs are spiked with ouzo, bay leaves and a little salt. It's a Greek thing...