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 love canning. I was trying to come up with something witty to write, but it's as simple as that! Please take a look at http://cookcanread.wordpress.com/ if you like.
Apricot jam studded with fresh raspberries and enhanced by Chambord liqueur.
A sultry, warmly-spiced jam with the tartness you expect from rhubarb and a floral note from rose geranium.
Bright, sunny oranges add just the right touch to fig jam.
Whole fruit preserves made with Bing or sour cherries, rhubarb and vanilla bean.
Peach jam is made new with the addition of steeped sarsaparilla root. Inspired by a bowl of peaches & cream.
An unexpected treat: sweet, tart and with a nice pep from the ginger and citrus. One of my favorite jams to make and eat.
Apricot jam with a sneaky twist-- not too spicy, just zingy enough to be interesting.
Sweet plums, anise-y tarragon and warm bourbon play so well together.
Sweet fig jam is enhanced with dusky rosewater and warm cardamom.
Have a lot of tomatoes? Take a look at this-- the best condiment I've ever discovered. Tomato jam is a little sweet, a little spicy and a lot delicious.