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.
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!
Small batches are quick and easy! This one uses fresh apricots and cherries to make a smooth delicious jam. Yields 3-4 8-oz jars
Strawberry jam in a small batch using 1 quart berries. Perfect when you're short on berries or on time. Rinse, hull, chop, and cook. Yields about 3 8-oz jars.
Smooth vanilla-rhubarb butter infused with tea - the first preserve of spring!
Never have to purchase stock - make your own and preserve it with a pressure canner. Straightforward instructions, also includes tips for freezing.
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