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.
Strawberry jam with the bright notes of fresh ginger and garden mint.
Simple rhubarb preserves are accented with rosewater.
Mango jam with a little bit of extra salt, lime zest and lime juice. Sunny and unique.
Tangy rhubarb ketchup-- the recipe is for sugar-free and low-sugar variations.
Strawberry-rhubarb jam is the ultimate taste of spring!
Dried cherries are rehydrated in amaretto liqueur and then made into jam.
Meyer lemon marmalade
I invented a new type of jam I am calling Super Purple!, because it is super-antioxidant, super-tasty, and very purple.