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 am a cook and canner who blogs at http://headspacecanning.blogspot.com. I am particularly interested in the preparation and preservation of local, seasonal ingredients.
These apple slices are lightly sweetened and spiced with a whole cinnamon stick. They are very versatile and can be eaten by themselves or used in sweet or savory dishes.
A slightly spicy, sweet and sour condiment for use as a dipping sauce, in cooking, or as a glaze for roasts, Chinese Plum Sauce is a quick and easy canning project.
A how-to for making your own pesto and pizza dough to use now or freeze for later use. Both recipes can be made in small batches or multiplied for larger quantities.
This traditional applesauce can be spiced or not. It is great with pork and roasts or mixed into baked goods like the frosted applesauce muffins shown in the same post.
Roasting tomatillos and chiles adds a smokey flavor to traditional salsa verde. This salsa is great with enchiladas, tostadas, or as a dip with chips. To make more, double the recipe to yield up to six pints.
This lightly spiced jam is made with blueberries and blackberries and is perfect served over hot buttermilk biscuits, pancakes, or in mini tart shells.
The ultimate pickle...crisp, tangy, and juicy. These pickles are ready after 3-4 weeks in a salt brine and can be canned or stored in the refrigerator for long term nibbling.
This relish is full of garden goodies. Its sweet and tangy taste goes well with anything from cookout and barbecue fare to beans, greens, cornbread and sandwiches.