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?
Formerfood and wine publicist for the University of California Press. I also can, a lot.
Corned beef hash and memories.
Honey spiced blood oranges and a few thoughts on grenadine as well.
A variant on a red wine pickled beet recipe from Linda Ziedrich's The Joy of Pickling. Rather than use her suggested ginger and cinnamon, we added my beloved nutmeg (CT native that I am) and some star anise.
Since it is citrus season again, kumquats with Mint. My canning buddy Lisa thought the syrup we made as a by-product from this recipe was the best part!
Adapted from a wonderful recipe from Doris and Jilly, a recipe that has cleared out valuable freezer space and delighted friends.
Things I'm giving for Christmas: Jam!
We have done similar projects with peaches, apricots and cranberries. Feel free to experiment.
Sometimes you are too tired to can anything but carrots.
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