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 step-by-step tutorial on making a quick, easy, unreduced tomato sauce to use in the winter. Instead of canning, this sauce is frozen in Ziploc bags, saving both time and clean-up.
Too hot to get canning? There's more than one way to preserve the season. Freezing is the fastest and easiest way, so go grab your cherry pitter!
Do you want summer to last longer than it does? Try preserving its fruits for use after their seasons end. I extended the life of strawberries, jalapeños, and garlic scapes.
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.
There are so many ways to preserve strawberries. Let me show you some of my favorites: Freezing, canning strawberry syrup and jam from its pulp.
Fresh picked to freezer in 15 minutes!
Not quite ready for the canning thing? Here's a sauce that freezes well - in jars.
Freezer jam requires no cooking, just mashing and then you have jam. Plus it uses a lot less sugar than traditionally canned jam because you don't need the sugar to act as a preservative.
Don't have the time or patience to can? You can freeze strawberries for later use, but a little technique goes a long way.
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