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?
After canning fish for years, I decided to try my hand at canning some red meat. A couple of pieces of venison from the freezer was the perfect thing to experiment with.
Surprisingly poetic okra are transformed into briny, pickled beauties in this easy recipe.
Luscious cherry barbecue sauce great for pork or ribs.
A great "beginner's" marmalade -- for those who are just getting started or renewing their skills after a long break. Nice for holiday meals and gifts!
Raspberries add a special richness to this blueberry jam, which has a natural set even though it uses Pomona's Pectin to keep the sugar low.
This low-sugar peach jam -- pure peach using Pomona's Pectin -- lets you keep both the sweet stuff and the cooking time low.
While fruit may be in abundance this summer, don't forget about the edible and delicious wildflowers! Wildflower jam with red clover and pineapple with is clever and delicious with bright caramel apple flavor!
A comprehensive yet simple how-to on one of summer's pleasures: making jam, with special notes for small batches.
I decided to spice things up by nestling vanilla beans and star anise in with the peaches. We felt that those spice notes would work great with the bourbon used in these lovelies.
We are at the tail end of our tomato harvest, so we have been canning like crazy to preserve every last bit of our garden. Here is a step by step recipe and how to video on canning crushed tomatoes.