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?
A curd by any other name, wouldn't be as sweet. We took Nigella Lawson's cranberry curd as inspiration for this canning-friendly sweet treat. Try it with gingerbread!
Frustrated by the longing for pomegranate seeds and the time (and stains) it takes to get to the little suckers? Use this tried and true technique to open the pom, separate the seeds, and keep your skin its natural color, all in no time flat!
Though they taste like a combination of citrus, peach and mango, loquats are actually related to apples. In fact they are similar in many aspects, both having high sugar, acid and pectin content. Meaning...they're excellent for canning!
A perfect jelly for the first-time canner, nearly fool-proof with the addition of liquid pectin. A delicious, floral substitute for honey butter, used on a warm slice of cornbread.
Think you can't can lemon curd? Think again! This version is modified slightly (but safely) from the National Center for Home Food Preservation. Using meyer lemons gives it a sweetly tart taste that is perfect for your next tea!
Putting that glut of mandarins to use in the most practical way. These mandarin oranges, canned in a light-medium syrup, will be a hit year-round, especially with the kids.
This jam sounds rather mature and sophisticated, but it would surely be a hit with almost anyone, including kids. The combination of the deliciously sweet comice pear and cinnamon almost reminds me of apple butter, only lighter.
