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?
SO much better than the glowing red balls of chemicals normally found in jars. I was looking for cherries with more flavor and a melt in your mouth sort of quality. Behold!
What happens when you remove some of the bitter from a cranberry and replace it with sour? This is one of the most interesting things I've tasted in a long time - ideal for fish, cocktails or in yogurt with maple syrup.
I had lots of peppers to preserve. I assumed Italian style preservation would be just olive oil, but every recipe I found was more towards pickling, and so I developed this Pickled Pepper in Oil recipe and it is great for all kinds of peppers!
Cipollini onions are in season right now. The classic Italian preparation for them calls for a sweet and sour sauce made from tomatoes and vinegar. This recipe shows you how to can cipollini onions in sweet and sour sauce. Just heat to serve.
