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?
Zucchini relish is a great way to utilize a prolific garden crop. We like it better than cucumber relish.
Sweet meets heat for a match made in heaven. Try it with cream cheese and crackers for Game Day!
A kiwi and blood orange marmalade that tastes like gummy bears! Plus no added pectin.
Cherries and Cabernet Sauvignon pair together in this amazing preserve. Its perfect for scones, biscuits or hot, fresh bread - yum!
Bearss limes turn yellow and juicy when they're ripe, and their intensely limey aroma and flavor make for an excellent marmalade.
Sour and fruity cherry (Kriek) lambic beer is added to strawberries and rhubarbs for a tart and tangy spread.
Super quick and easy parsley pickled parsnips. A bitter yet balanced nutty pickle coin.
Bone broth is trendy -- and expensive. Make your own, and put it up for pennies on the dollar.
This jam is the classic Creamsicle combo of orange and vanilla. it's sweet and juicy and is great for people who don't like the bitterness of marmalade. Plus, don't throw those peels away. Dehydrate them instead!
I love canning, but some days I just don't have time. Here are just a couple of ideas on how to quickly preserve your goods.