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?
A slow-cooker fruit butter made with local apples and pure maple syrup.
A lighty-seasoned base sauce made with farm-fresh red tomatoes, onion, and garlic.
Put up summer's local peaches and nectarines in this ultra-light honey syrup before they disappear from the market!
Put up your hot peppers in vinegar to enjoy all year round.
A beautifully-flavored and colored jam made with local Italian or prune plums.
A easy way to make a healthy, pantry-friendly snack.
A great recipe for crisp, fermented sour dills.
A simple recipe for classic blueberry jam.
A great project for those new to fermenting, sauerkraut is a classic, health-promoting preserve whose variations are endless.
An easy technique for shelf-stable rhubarb.
