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?
Month by month spreadsheet with recipes to help you preserve the best of spring, summer and fall's bounty to enjoy for the whole year.
These zippy, zingy, garlicky, crunchy green tomatoes are delicious AND a great way to foil thieving chipmunks or make use of a blight-induced windfall.
Wondering what to do with all those crazy, curly garlic scapes? Try pickling them! A great way to preserve them and complement their natural flavor.
Don't throw those garlic scapes away! They're delicious and make perfect pesto. This simple recipe combines them with herbs (and nuts and cheese, of course!) for even more flavor. And you can freeze any extra, too.
Turns out you DON'T need a food dehydrator to make this delicious treat, just an oven... Fresh cherries (and other fruits) make great fruit leathers. And it's really easy, too. Find out how to do it.
Don't miss out on your chance to preserve early summer in a jar to enjoy all year long. This recipe yields 6 pints of flavorful, thick, sweet, deliciously red strawberry jam.
These preserves combine pear's subtle floral sweetness with the spice of ginger and the exotic flavor of cardamom.
Refrigerator pickles are so easy. And so tasty. And so cool. No need to turn on the stove or deal with your canning pot... Are you sold yet?
A short primer to help beginning canners and preservers get started with instructions, recipes and links to the best cookbooks, sites and blogs.
It's easy to make your own "bitter herb" but don't forget to wear proper hand and eye protection when you do it.