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 cook, can, write, and imbibe.
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.
What makes a spear of pickled asparagus martini worthy? Horseradish!
A not too spicy sauce that turns "What should I make for dinner?" in to "Wow, was that good!"
If you have a smallish child in your house, chances are they love grape jelly. Skip the small, expensive jar of jelly and grab a jug of juice instead.
Preserved Lemons are an easy way to bring fresh, bright flavors to your kitchen.
Pair this spicy jelly, with cheese for a memorable party appetizer.
Makes my jaw drop a little every time I taste it.
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