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?
Use all your remaining plums to make this. Really. It's a delicious, thick caramel sauce made from dense plums and vanilla powder, the experience heightened by sea salt. And it's VEGAN.
Got green tomatoes? Try this fermented version of the Southern classic sweet and sour chowchow mixed vegetable relish. Eat with anything from sausage to rice, and it's healthy, too.
Have an apple tree? Don't miss the chance to make a wonderful jam thickener or fruit tart glaze. This recipe uses unripe apples to make a natural pectin stock, then turns the stock into a shelf-stable jelly.
Spicy and sweet pickled cherries are the natural accompaniment to barbecue or roasted pork. And the recipe, which uses fresh dark red Bing cherries and is made without canning, couldn't be easier.
A sweet and sour local peach chutney bursting with mustard seeds and smoked hot peppers. Satisfies the same flavor profile needs as commercial Major Grey chutney, but taste and texture are better!
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
Fresh figs meet lavender in a late summer romance. Even better if you glean them from your neighbor's tree! This post offers tips for making no-pectin preserves throughout the fig season by a certified Master Food Preserver.
A classic Czech pub recipe for spicy, garlicky oil-preserved Camembert cheese that "pickles" in oil for a week, with safety tips from a certified Master Food Preserver.
Don't be fooled by imposters: the unusual, long-cooked technique in this gingery cranberry sauce makes all others pale in comparison. Your guests will love the velvety, rich texture.
Too much cranberry sauce? Hit the sauce instead with a vodka-cran made from your own fresh cranberry juice. This recipe makes several quarts of crimson juice flavored with quince & rose geranium. Includes instructions for canning to FDA standards.
