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?
Persimmon butter: Apples, pears and persimmons hang out in the slowcooker with honey and lemon juice for a butter that is as great to give as it is to serve.
Making mozzarella can be tricky but when I found some buffalo's milk I was determined to give it a go. Using just citric acid and rennet to set the milk, I managed to eventually produce a small but perfectly-formed ball of mozzarella cheese.
Hung in an old freezer for seven days, this easy to make dry cured meat is a great staple any time of the year.
How to class on making pickles with pdf instructions addressing 'how to can and preserve pickled foods', 'general canning procedures' and three pickle recipes
Make raw tomato sauce using a food mill or strainer for freezing. Later I can make all kinds of sauces and can them.
Use leftover jam to mix up salad dressing AND learn how to use a canning jar on your blender to do it. Amazing video + recipe.
Building a hot smoker is much easier than making a cold smoker. In fact I would hazard a guess that you probably have all the equipment sitting at home right now.
Easy recipe for tangy cidered beef (or venison) jerky -- plus some tips on buying a dehydrator!
A biltong hybrid recipe I concocted myself after reading many recipes and experiences online. Defunct freezer turned curing chamber. My first attempt at curing meat!
This pumpkin butter is enhanced with maple and spice. Throw everything in the slow cooker and stir occasionally -- it's a fun treat for any October gathering.