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?
Food preservation experts Harriet Fasenfest and Marge Braker demonstrate how to safely can fresh sardines. This video includes a basic primer on using a pressure canner.
Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken, Merguez Lamb and Chorizo.
Tressa Yellig, executive chef and owner of Salt, Fire, & Time, demonstrates how to make plain yogurt and Greek yogurt.
Chef Stacey Givens, founder and owner of The Side Yard in Portland, Oregon, and chef at Raptor Ridge Winery, explains how to grow and harvest micro greens, which are just very small versions of regular plants.
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