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?
Processing pickles at lower temperatures than boiling is a safe and effective way to maintain the crisp, crunchy texture that we love about pickles! Learn how here and check out the results of a pickling experiment to test methods of crisping.
Nicely spiced, barely sweet and just enough heat to add sparkle to the conversation. Chutney, I like you.
Jams made with chia are easy and delicious, but there are a few reasons why it's not safe to can them. Find out more.
Wild high bush cranberries and jalapenos are the perfect pairing for this sweet, spicy and beautiful ruby coloured jelly.
Raspberries and Jalapeños are made for each other. I like to believe that they are flavor soul mates, put on this earth to co-mingle and provide our tastebuds with endless joy.
The end of summer means a fantastic bounty of fresh garden produce. This spectacular salsa is a great way use of some of your harvest!
A double does of apple flavor goes into this sweet apple butter. Definitely fall in a jar!
A little taste of New England in your pickles! A fantastic sweet pickle that uses pure maple syrup instead of sugar. Delicious!
Fresh corn makes for a tasty chutney, along with yellow wax beans, green tomatoes and golden raisins. And Ball's hot jar mitt and OXO's corn cutter are great tools to have. With a nifty video.
Thinly slice fennel bulbs and sweet onion make a delightfully unusual relish.
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