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.
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.