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.
This jelly made with muscadine wine is sweet and fruity and travels most anywhere wine would go. It also makes a wonderful gift around the holidays for those who like unique food gifts or wine.
This zippy relish made with beets, red cabbage, and horseradish is tasty and versatile.
Sauerkraut is a staple in many kitchens around the world. This simple version is made in pint jars and takes just under a month to ferment.
Spiced pickled pears are sweet and slightly tangy. They are equally at home with desserts or savory foods and are great as a snack right out of the jar.
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.