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?
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.
Applesauce: easier than you think! Cook, squish, and put up in jars. Method works for any size batch from one apple to a bushel or two.
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.
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!
How to build a cider press and harvest apple juice at home.
If you haven't used smoked salt it is a must! Good on everything from bison to tofu. Here's a DIY that will keep you rollin in the smokiness without having to head to store!
Why in the world would you want to spend hours with a paring knife to peel away the pink? Of course your life does change when you have a stick blender.
Peach Butter made in your crockpot and flavored with vanilla. Very easy, includes instructions on canning or freezing the butter.
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