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?
Mustard-flavored chutney with yam as its base – a recipe traditionally made in Bihar.
A rich spaghetti sauce with sausage for pressure canning.
Fig and balsamic, honey, and chilli and tomato mustard. Plus some tips and tricks so you can come up with your own unique flavours. Great gifts and storecupboard essentials.
A salsa recipe for canning that is packed with flavor, and not too much extra water.
Use this Sriracha Finishing Salt to finish meat, seafood, or veggie recipes and add an oomph of flavor to your dish! Your recipes NEED this finishing salt!
Warm up your taste buds and excite your palate with this kicked up spicy salsa verde. Great for tacos, burritos, carnitas and much more.
Chunky tomato chutney with lots of ginger and a topping of roasted peanuts.
Homemade Canned Tomato Salsa captures the freshness of the farmers market you and your family can enjoy all winter long!
Chock full of garden-fresh, chunky heirloom tomatoes, sweet onions, jalapeño peppers, blocky bell peppers, and garlic as fresh as it can be- with the time out of the ground being numbered days.
Because they’re pickled the jalapeños are zesty without being too hot. Use it anywhere we use cucumber relish, but we really like it with scrambled eggs in the winter when quick cooking vegetables have been replaced by slow cooking root crops.