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?
Lard is a staple here in our homesteading pantry. Today, I finally learn how to render it myself - And it was so much easier than I had anticipated! Come along!
Heat things up with a little homegrown + homemade Ground Cayenne Pepper!
Dry-cured blackstrap molasses country ham flavors blended with a wet brined American-style ham gives this ham serious depth and pizzazz, without the long curing time of a country-style ham.
Bourbon barrel aged ginger rum is spicy and smooth with a smoky caramel finish. And while you don’t have to age it in a mini barrel (it tastes pretty darn good raw), the barrel aging makes the rum taste amazing.
Pastrami is a great starter project for home meat curing-- it's pretty simple, and the results are wonderful.
A dehydrated candied beet recipe that is sweet, chewy, salty deliciousness, making the earthiness of the beet a little more accessible. Great in salads, on sandwiches or folded into rice (pink!)
A summary of hints and tips for making your own jam. Plus links to jam recipes, and recipes using jam.
Making apple vinegar from scratch could not be easier. All you need are some apple peels and a little time!
Zuccherini are wicked Italian Sweet Treats.
Choose your favorite herb, spice, citrus fruit or berry, infuse it into a sugar cube, flambé it, pop it into your mouth and wait for the taste explosion!!
A complete guide to DIY liquor infusions that shows how to you formulate your own perfect flavored hooch.
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