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?
This one tool made (relatively) short work of 200 pounds of tomatoes, allowing us to can our biggest batch ever.
Basic method of dehydrating apples and a couple tricks such as taping the underside of the mandolin, placing your dehydrator in the garage, and freezing your apples afterwards.
The soft crunch and fiery bite of kimchi make it a great addition to tacos, pasta, meats, fish, you name it. Great as a snack right out of the jar. Like most food projects, the best kimchi is made with loving hands at home.
Now is the time to make fresh lacto-fermented corn relish while corn is at it's peak. Toss your veggies in a little salt and you have tangy relish in a mater of days with no cooking required.
Fresh corn makes for a tasty chutney, along with yellow wax beans, green tomatoes and golden raisins. And Ball's hot jar mitt and OXO's corn cutter are great tools to have. With a nifty video.
Crockpot blueberry butter with a hint of mint.
Simple way to ferment delicious tomatillo salsa. The fermentation process adds a wonderful depth to the flavor that'll make you shimmy. Enjoy!
This roasted tomatillo salsa can be processed in the Ball FreshTECH canner by traditional boiling water method. The recipe follows guidelines by the USDA Guide to Home Canning.
eagle brand, schmeagle brand: sweet jars of DIY heaven.
If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way.