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?
A spiced Cherry Brandy made using the leftover liquid from a batch of Brandied Cherries, and a new cocktail recipe to bring a little bit of summer cherries to your cold insides.
SO much better than the glowing red balls of chemicals normally found in jars. I was looking for cherries with more flavor and a melt in your mouth sort of quality. Behold!
When you hear the words "pressure canner", do you flash to an image of a World War II kitchen with food clinging to the kitchen? You are not alone. Here is a step-by-step guide to help conquer your fears.
