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?
See what objectives and preservation plans I have in store for the 2012 harvest season.
Get some dehydrating practice in before the growing and harvest season begins with these no-frills apple rings.
Easy-peasy preserved lemons.
The title says it all.
Fresh pineapple and lemon combine to make a sweet and simple jam well-suited for yogurt.
A combination of carrot, cabbage, and radish seasoned with jalapeno, garlic, and ginger in a sweet brine.
'Tis the season for quality citrus. Let the distinctive aroma and taste of oranges, lemons, and grapefruits in the form of homemade marmalade whisk you away from the cold, dark days of winter in New England to memories of warmer seasons and places.
With an abundance of cucumbers on hand, I decided to try out this tested and true Ball Blue Book recipe for bread and butter pickles, canned for shelf stability using the boiling-water bath method.
Don't let family vacations stop you from loading up on the delicate and delicious berries of summer. With a bit of freezer rearrangement, you can enjoy them all the way into the cool days of autumn.
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