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 small batch of blueberry jam, infused with the flavor of fresh ginger and studded with candied ginger.
A sweet and savory jam made from sungold tomatoes and fresh summer basil.
A fruit butter of apricots and peaches, cooked down in the slow cooker.
A fruity, tea-infused jelly.
Black raspberry syrup, perfect for mixing with sparkling water.
Sweet, seedy black raspberries become jam. If you can get your hands on some, do it!
How to make just two pints of refrigerator dill pickles. It uses a quart of kirby cucumbers and is an easy, accessible recipe for a first-time pickle maker.
This small batch recipe uses just a single quart of strawberries and cooks down into three perfect half pints of jam.
Making chive blossom vinegar is as easy as combining purple chive blossoms with white vinegar and letting them steep for a time.
A step-by-step tutorial that details how to can using Weck jars. They are a European style of canning jar that uses a glass lid, rubber seal and pair of stainless steel clips instead of our disposable lid and reusable ring system.
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