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?
This recipe for water-bath canning fresh tomato salsa starts with 10# tomatoes, adds vinegar for safe acidity, and results in about 8 pints of summery salsa to enjoy the rest of the year.
These classic half-sour pickles use a tea bag, a few carrot sticks, and a cold soak to encourage crunchiness. Packed with the flavors of garlic and dill.
It's the way our great-great-grandmothers likely would have preserved jam. With honey and a little fermentation, making a delightful, healthy way to preserve freshly-picked blueberries.
