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?
On one of my trips to Puglia, I discovered a unmarked jar in a restaurant in Martina Franca. One had peppers one had eggplant. The bell pepper one is a local specialty with a kick of chili. One bite and I was in love!
Small-batch Blueberry Ginger Jam starts with just 1 quart of berries, and makes 5 tiny (4-ounce) jars, plus a bit for snacking. You don't have to take all day to make fabulous jam!
My Mom's mango chutney recipe, updated with a twist.
Want to make your cherry jam sing? Hit it with vanilla.
Recent research from the University of Wisconsin indicates that atmospheric steam canners can be used to safely preserve those same foods.
Sweet cherries have a naturally wine-like flavor, making them a great candidate for shrubs. A dose of balsamic enhances the tangy flavor.
A recipe for a small-batch peach jam flavored with ginger that is suitable for beginners. One quart of peaches makes two jars of jam. Process for shelf-stability or store in the refrigerator.
Plums and Roses...Jam The rose petals gently lend a floral note of a soft summer evening to the crisp freshness of just barely ripe plums in this easy little recipe.
A sweet and briny curry maple pickled kohlrabi recipe.
Spicy, sweet, strawberry goodness meets lime & tequila. Film at 11.