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 traditional method of preserving the fleshy, long red hot peppers grown in the Balkans, Ajvar is a spicy, smoky pepper spread that can be safely stored in the refrigerator or frozen.
Want to bottle up the flavors of autumn? This low-sugar jelly captures the tangy, spicy taste of fresh apple cider. Try this as a light, jeweled alternative to apple butter.
Detailed instructions for canning albacore tuna. I haven't been able to find a comprehensive guide to tuna canning...so I wrote one! Includes pictures and tips from a Master Food Preserver tuna class.
A long-cooked blackberry jam, made in the French style with no pectin. OK, I used quince juice for pectin. But it's good without it, too. The long cooking provides a roasted, almost caramelized, flavor. Nice change of pace for fall.
I needed a base recipe for safe kosher-style dill pickles. You do, too. Here I annotate two recipes developed by Extension -- one for quick(ish) dill pickles, the other for fermented dills.
Missing Jewish deli corned beef on the West Coast? Try this recipe for home-corned beef to take on your summer picnic. Great for those listless roast cuts from your local beef share.
You haven't lived until you try Linda Ziedrich's mom's addictive spiced pickled prunes. Ziedrich is a canning guru, the author of "The Joy of Pickling" and "The Joy of Jams." I had the pleasure of interviewing her at her farm in Scio, Oregon.
