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?
Hi, I'm Becki - I curate my own Midwestern world of cookery and eatery - a recipe journal, of sorts @ www.FoodieInMinnesota.com. Doing dishes is the dumps. Recipes are merely suggestions.
Any seasonal fruit you find in excess can quickly be made into jam with my stovetop method. Jam stores refrigerated for 2 weeks, or frozen up to 6 months.
The simple canning tips my mamma taught me + my favorite salsa recipe.
Homegrown Concord grapes made into juice for the wee ones. Preserved and canned at home.
Learn how to render beef fat into tallow. An excellent fat full of CLA fats (cancer fighting) which makes the flakiest pie pastry for sweet or savory fillings, and potatoes LOVE to be fried in it.
Easy steps detailing how to preserve your tarragon in a bottle of vinegar or use the dehydrator to enjoy all winter long.
A quick guide on where to look for mushrooms, what to bring, what to wear, how to avoid ticks, and everything else you'll need to know to find the motherload!