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?
Just a few tricks they forgot to mention in jam and jelly class. Thanks to Niamh Malcolm for the photo!
I think Paddington Bear himself would have approved of the peel-to-gel ratio in this new recipe. It uses time-saving peel techniques, because making marmalade can be tricky with paws.
A step by step tutorial teaching how to make your own apple cider vinegar from scratch.
Adapted from a recipe in Nourishing Traditions this is a great way to get some small-batch preserving in during winter.
What happens when you remove some of the bitter from a cranberry and replace it with sour? This is one of the most interesting things I've tasted in a long time - ideal for fish, cocktails or in yogurt with maple syrup.
Candied clementine peel finally offers something to do with those little mountains of citrus peel we produce over the holidays.
The WellPreserved House adores heat. We're both big fans of anything with a kick - this house-fermented hout sauce takes our cooking to a different dimension; the hottest one.
One of the easiest fermentations - it only requires minimal monitoring and some patience but the end product is well worth the wait!
Noix de jambon and saucisson sec for the penultimate Charcutepalooza challenge.
Candied. Bacon. Jerky.
This isn't bacon that's been candied. It's candy made of bacon - and then it's turned into jerky. How could you go wrong?
Bonus: Includes a sure-fire test to self-analyze what type of person you are. :)