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?
Cooking & eating locally in New York's beautiful Hudson Valley. Blogging about it at http://localkitchenblog.com. Find me on Twitter @local_kitchen or email at localkitchen AT yahoo DOT com.
Too hot to jam? This slow cooker cherry butter will help you keep your cool when the heat is on.
Smoky, sweet, spicy, sublime. If you only make one cherry preserve this year...
A preserving checklist: prepare ahead for the onslaught of summer produce!
Need some canning inspiration to make your preserving less stressful and more fun? Check out these tips & tricks from six of your favorite canning bloggers.
Tangy-tart, deliciously pink, festively sparkling. Rhubarb: it's what's for breakfast.
Basically, a handy excuse to drink more cocktails.
"Champagne and Meyer lemon marmalade? Why, yes, Carson, I'd love some." - Lady Mary Crawley. Probably.
A bright & sunny marm with sweet and floral Manadarin oranges and Meyer lemons.
Because you can never have too much chutney.
Honeyed grapefruit jamalade: tangy-sweet flavor. Muppet-hair texture. Jam + marmalade = winning.
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