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?
I'm finishing up law school and blogging about cool recipes and techniques resurrected - usually from vintage cookbooks. All this is being done in a tiny NY apartment with about 3 square feet of counter space...
You can't buy sheep stomach in the US, but this homemade haggis came pretty close to the real thing.
A quick-pickle of assorted chilis - just so happens this recipe makes a quarter peck of pickled peppers...
Meat-curing and building a DIY curing chamber.
Double the game, double the fun.
A Sicilian family recipe for vinegar-pickled eggplant flavored with herbs and garlic and packed in olive oil. [Ed: Canning not recommended.]
A sweet-and-savory chutney, with some crunch from green peppers and herbiness from fresh basil. Perfect for pork...
Adventures with Italian cold cuts...and sausage casings.
Apples, onions, and raisins come together with rhubarb in this old Shaker recipe to create a sweet, savory, tangy, and utterly delicious conserve.
A lighter sausage, with a little spicy kick and a lot of flavor - for May Charcutepalooza.
Fresh cream cheese: ready in just 24 hours and so worth the wait.