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?
When we processed our chickens last week, we did not pluck our chickens, we skinned them. Then, instead of freezing them whole, we decided to can them. Tender, juicy, full of flavor--chicken salad sandwiches never tasted sooooo good!
Making Spiced Apples from Eugenia Bone's Well Preserved. Hints, tips and avoiding potential stumbling blocks. And two recipes for using the apples after they're canned.
It's getting to the end of canning season. This is a great way to enjoy the autumnal taste of apples.
How to can up peach pie filling, and then how to make a peach crisp with your goodies.
A lovely French style preserves, elegant and sophisticated. Exceptional with cheese. And a little story - NPR visits my kitchen.
Canning tomatoes with Linda Wertheimer from NPR's Morning Edition. Recipe & directions for canning crushed tomatoes. And a recipe for a Mexican style vegetarian casserole.
Don't tell me the Alinea cookbook isn't "cookable," because it is. Case in point: this recipe. Slice, cut, pickle, enjoy.