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?
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.
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.