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?
Three ingredients, and a little patience, is all you need to create an incredibly flavorful apricot jam.
Here's an easy pickled blueberry recipe. You can leave it quick pickled, which will last in the fridge for months or can it for longer. It's great on pork, fish, and your favourite cheese.
Marisa McClellan, of Food in Jars, demonstrates How to Can Marinated Red Peppers (video+recipe). Great on sandwiches, in salads, or part of an antipasto plate. Delish!
Bright lemon and spicy chilies come together in this incredibly versatile hot sauce recipe.
This pretty blue wildflower grows from an edible root. Use it to make a 'bug' and then enjoy the endless possibilities of home-made sodas.
Black crowberry are commonly described as having an "uninteresting" taste, but don't believe a word of it. A tribute to this misunderstood fruit: black crowberry identification, when to pick it, some tasting notes and a recipe to boot.
Preserve summer’s plump, juicy blackberries in these decadent chocolate blackberry preserves — not quite jam, not quite sauce, but tastes delicious on everything!
These pickled cherries with five spices are a versatile treat. Enjoy them just out of the jar, on salads, or paired with your favorite cheese.
Black radish pickles have a sweet and spicy kick from the brine and delicious heat from the radishes. They capture the flavor of black radishes perfectly for the summer season.
This adult version of the childhood classic uses homemade tart cherry syrup and real lemon & lime juice. It's like candy in a glass but with a boozy kick!