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?
The slow cooker is the optimal tool to turn crisp apples into a dense, creamy fruit butter. It truly is the easiest preserves you can make.
This recipe yields eight jars of beautiful, fragrant, chunky tomato sauce that you will love spooning onto your pasta, pizza, potatoes, or rice year-round.
Dill pickles done two ways, and sugar free, so they are paleo friendly. First time pickle canning win.
Versatile as a salad topping or over ice cream, bold balsamic taste compliments ripe fruit for so many great dishes.
A very simple but deliciously savory recipe for pickled okra.
An introduction to canning, with a discussion of techniques, tips, and tools for successful preserving.
A fine-textured meyer lemon marmalade that tastes surprisingly like lemon drops! Bonus: a primer on how to supreme citrus fruit.
This one tool made (relatively) short work of 200 pounds of tomatoes, allowing us to can our biggest batch ever.
Strawberries are steeped in a rosé syrup, then the syrup is reduced and the berries are added back in at the very last to preserve the integrity of the fruit while imparting a distinct rosé flavor.
This Strawberry Apple Cider is the perfect meeting of Summer and Fall. The strawberries and apples are a perfect pair, accented with a hint of orange. The spices create a nostalgic warmth in the aftertaste of the preserves.
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