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?
Foraging for exotic Newfoundland berries and Mixed Wild Berry Jam.
When you add the sugar makes a difference with stone fruit. Try this recipe for a delicious, bright nectarine jam.
Fresh summer peaches, mint and a nice hit of bourbon make a deeply delicious jam.
Honey strawberry jam has a special floral and subtle, sweet and promising flavour, leading you to reach for that spoon.
Original recipe for spicy, sweet nectarine ketchup.
Tart, sweet, and gorgeously ruby-hued, this red currant jelly is the perfect way to make the most of a relatively small amount of currants. I started with less than two pounds, and ended up with a very satisfying 4 half pints.
These Asian-style Pickled Carrots and Diakon, known as “Do Chun” make an excellent pairing in a Banh Mi sandwich as well as many other Vietnamese dishes.
Skip the store-bought plum sauce and make this tangy condiment with apricots instead.
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.