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?
Buying and canning tuna fresh off the boat isn't a huge savings—but you'll know where it came from, you can enjoy it throughout the year, and unless you go out and catch it yourself, it can’t get any fresher. Convinced? Good. Here's how to proceed.
Spring fruit in a combination that's the just the right mix of tart and sweet, with a little ginger kick. Sweetened with only wildflower honey -- none of the refined white stuff.
How to make jam with just about any fruit you happen to have hanging around. This is a mixed fruit jam - peaches, strawberries, blueberries, plums and cranberries
Ever heard of a loquat? This cousin of the apple tastes more like an apricot or a plum, and lends itself well to being canned. This loquat preserve features Chinese Five-Spice, which gives it an earthy spiciness.
Strawberries and ginger are magically delicious - more than the sum of their parts. I'm preparing to restock my pantry for 2013! This recipe is worth repeating and is one of my most requested flavors.
Version 2.0 of my original maple-bourbon pickles, this time made with Cabin Fever; an 80 proof whiskey blended with Grade B Vermont maple. If it's possible to improve on greatness, I did.
Homemade chicken stock preserved in the pressure canner is an economical and time-saving item to have on hand. Far superior to store-bought stock, one batch will leave you with as many as 8-10 pints of stock ready to use at a moment's notice.
BBQ isn't just for tomatoes. An early spring twist on a grilling staple, this canning recipe combines onion, raisins, and spices with a hefty helping of rhubarb for a sweet, savory little sauce.
