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?
Casey Barber is the editor of Good. Food. Stories., a freelance food writer and recipe developer, and the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats.
Whether you know it as a ground cherry or a cape gooseberry, this tiny and intriguing fruit is a tasty and versatile gem. Try it in this compote.
Apple cider jelly, made by boiling down fresh apple cider until it thickens, is an easy way to keep fall in your fridge.
We all think of butternut squash as sweet and soft because we're so used to roasting it. But it's a snappy, tart surprise when pickled in crunchy little cubes.
Concord grapes make the most fragrant purple jam--the stuff peanut butter dreams of hooking up with. You'll be smearing it all over your face like Joey Tribbiani.
Lacto-fermented salsa is one of the simplest ways for beginners to play with cultured and fermented foods. Use fresh or canned tomatoes to tickle your belly and tongue in a good way!