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?
Charoset for your Passover Seder, or Wine Apple Walnut Conserve, or "wine jam" for the rest of you. Boiling-water canned, making it shelf-stable!
A unique recipe for Wild Hibiscus vegan "Jello." Cut out fun shapes for desserts or cheese plates, or just serve it up!
Recipe and full water-bath canning instructions for the easiest jelly on Earth. Plus, use this jelly in an elegant dessert that takes minutes to assemble!
Mushroom Jam - A slightly sweet and tangy condiment that works as well with a juicy burger as it does with your holiday turkey! May be water-bath canned.
Spicy Watermelon Jam combines heat & sweet to make hot wings, chicken, fish, even cheese & crackers, sing! Canning instructions included.
A versatile pickle that's as at home on a cheese sandwich as it is tossed with pasta for a quick supper. The pickling liquid makes an awesome dressing, too!
Tender baby eggplant and red spring onions pickled in a balsamic vinegar/red wine brine that is versatile enough to go from pasta to grilled cheese, to salad dressing in the blink of an eye!
Pickled Chayote Slaw: A citrus-y cross between vinegar-dressed cole slaw & sauerkraut, but with chayote squash. Tart, a bit sweet, but still retaining a slightly crispy bite - very much like cabbage-style slaw or kraut. Great with sandwiches or BBQ.
Bengal-Style Chutney Not terribly traditional, but packed with traditional flavors. Sweet, savory, and spicy - a delicious condiment with just about anything.
Apple Ginger Jam - Light, sweet, and a little bit of a bite. Perfect on toast, with cheese, or as a filling for your favorite pastry. Canned for November 2010 Can Jam.