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?
I cook, pickle, and preserve the local harvest in Southeast Michigan.
Never have to purchase stock - make your own and preserve it with a pressure canner. Straightforward instructions, also includes tips for freezing.
Applesauce: easier than you think! Cook, squish, and put up in jars. Method works for any size batch from one apple to a bushel or two.
Pear butter in the crockpot: fabulous and fuss-free! From chopped pears to smooth, dark, subtly spiced spread, the slow cooker is the perfect tool.
Raspberry jam without seeds: bright, smooth, and fabulous. Bonus recipe with the discarded seeds: raspberry cordial or vinegar.
Make a small batch of dill pickles in just an hour. Start with a heaping pint of cukes, get 4 pint jars of pickles.
Deep, smooth, and spicy tomato jam with a little kick of ginger and pepper. No peeling: uses seeds, peels, and all!
Fuss-free small batch using 2 lbs peaches, unpeeled. Chop, macerate with sugar, then cook. Yields 4 8-oz jars.
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