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.
Small-batch Blueberry Ginger Jam starts with just 1 quart of berries, and makes 5 tiny (4-ounce) jars, plus a bit for snacking. You don't have to take all day to make fabulous jam!
Put up fish stock for chowder in a pressure canner - ditch the processed and commercially bottled clam juice. Fresh, quick, and fabulous.
Can jars of great-tasting vegetable stock in your pressure canner - recipe and technique.
Delicious applesauce is easy, even in large quantities.
Simple water-bath canning: tomato sauce in pints or quarts. Endlessly useful as a pantry staple.
Easy process for DIY tomato paste: roast tomato pulp in a wide flat pan to make tomato paste. No salt added, so low-sodium. May be canned in a water bath for 4 or 8 oz jars. May be frozen.
Small-batch ginger pear butter: surprisingly quick, easy, and delicious. Yields 4 8-oz jars.
Thick and tangy peach jam with a subtle taste of oolong tea.
Tangy & sweet bread and butter pickles. Makes 8 pints, may be halved to make a small batch of 4 pints.
Small batch fresh apricot jam: quick, easy, and delicious. Add liqueur or not, as you choose, great depth of flavor. Start to finish, 3-4 jars jam in one hour!