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.
Just three ingredients: blackberries, lemon, sugar. But oh, how they sing!
Because green bells need some love, too.
Did you know that pie filling is basicallly jam that you don't cook as long? Perfect for that impromptu dinner-time canning session.
Got 10 minutes? Then you've got time for sour cherry bam!
Too hot to can? This double recipe is whipped up in a flash, with minimal stove time and no standing over the water bath. You can even put the dehydrator out on the deck: I did!
Strawberry jam, dressed up for a night out on the town: mint, basil & kick-up-your-heels habañero. Punkberry, indeed.
Blueberries, lemon, jalapeno & habanero. A touch of cinnamon, some fresh cilantro. Sound odd? Wild? Punk?? It is. Oh, it is.
Tiny, late-season strawberries, suspended whole in a soft-set, gorgeous magenta jelly. No pectin; plenty of punk.
The one jam my husband makes every year: tart rhubarb, spicy ginger, just a touch of citrus. Easy to make as a refrigerator jam, or double up the recipe for water-bath canning.
A Ferberesque preserve of Connecticut strawberries, Pennsylvania pinot noir and a set that is to die for. Earned the coveted husband rating of "Don't give ANY of this away."