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?
harvesting saffron, a few strands of gold that go a long way
Swimming in persimmons? Try drying them to make a rich autumn puree that's a perfect local substitute for date paste for your holiday baking.
Drying chile peppers is a great way to preserve them for use in mole, chile powder, pepper flakes and seasoning mixes.
Have extra tomatoes? Sean shows us just how easy it is to dry them in your oven -- so you'll have fabulous tomatoes all winter long!
On dehydrating food from the garden, and saving seeds.
Make your own vegetable powders: a great way to add a boost of veggies to sauces, soups and smoothies.
How to make simple hot chilli salt.
It's an easy way to preserve fruit. All it takes is a dehydrator or toaster oven and time.
If you are like us, you find yourself surrounded by more apples than you know what to do with. They take up less space preserved: instructions for dried apple rings and a recipe for apple jelly.
Citrus Sugar, so easy and perfect for the store cupboard and as a foodie gift.