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?
dried tomatoes—with a dehydrator, an oven, or a week of sunny weather
a crash course in making and freezing basil pesto/pisto to cheer up dreary February.
Don't throw away the peels and cores from canning whole pears—make jelly and jam with them instead.
whole or sliced, spicy or sweet—if it's a pepper and it's pickled, I'm there. Here's an all-purpose brine and spice combination for all your pickled peppers.
forget KC Masterpiece—make the best homemade barbecue sauce with the trimmings from canning whole tomatoes instead.
What do you do with all those overripe cucumbers in these last weeks before the first frost? Turn them into spiced pickles, of course. With notes on using pickling lime.
Forget $5 boxes and cans of Italian tomatoes in the winter—canning whole peeled tomatoes at home is the single most versatile, most money-saving, most satisfying canning project you can do.
Dilly beans' grown-up cousins—pickled romano beans with citrus and herb.
Canned pears are fantastic in the dreary February—here's how to preserve them at the height of the season.