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.
A comprehensive yet simple how-to on one of summer's pleasures: making jam, with special notes for small batches.
Tomato paste with much less work and no risk of scorching: use a big slow cooker (crockpot). It takes longer but it's so easy!
Cherries DO have enough pectin to set, if you are willing to chop the fruit finely This jam starts with unpitted cherries, to make the process even easier.
Apricots lend a welcome tartness in this smooth lovely jam. It's quick to make with no fuss at all.
Amaretto cherry butter: it's cooked in a slow cooker (crockpot). It's considerably easier than pie. It is low in sugar. And it's fabulous.
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.