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?
Get ready for rhubarb season with this recipe for roasted rhubarb jam.
Easier than making jam, but equally delicious. This cherry conserve is perfect for pouring on pancakes and stirring into yogurt, but our favorite use is making homemade cherry slushies!
Whether you're making the perfect Manhattan, topping a sundae, or just eating them straight from the jar, homemade maraschinos are the way to go.
Too hot to get canning? There's more than one way to preserve the season. Freezing is the fastest and easiest way, so go grab your cherry pitter!
No more drizzling oil, drop by drop, into a food processor—all you need is an immersion blender to quickly enjoy this everyday sandwich essential. There's even an all-natural low-fat version for this recipe!
Once you taste your first sip of freshmade almond milk, you'll never want to buy the packaged stuff again.
No more forking over $3 and up for a jar of whole grain mustard. All you need is 5 minutes to make it at home—and patience while it cures for a couple of weeks in the fridge.
Say "yes" to all your guests this Thanksgiving with a homemade cranberry sauce that everyone is sure to love.
Pickled watermelon rind—the ultimate waste not, want not recipe.
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