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?
Everyone knows the idiom, you are what you eat. If this is true, do we know who we are? Increasingly people are trying their hand at the old foodways. We are preserving: Food, culture, community, ourselves.
Store-bought bouillon cubes are full of MSG and preservatives. Make your own from homemade stock or salted herbs and vegetables.
Rich, dense and creamy, pear butter is delicious on a chilly autumn morning, or anytime you crack open a jar. And it's as easy as can be in the slow cooker.
So how come you see pumpkin butter in mason jars from local farms and preserves makers, but you're not supposed to can it at home? We did a little digging.
Two new changes to the home canning process with Ball and Kerr jars and lids make home canning even easier and faster than ever.
Atlanta restaurateur Ford Fry of King + Duke puts a spin on the classic Thai spicy chile sauce, nam prik pao, by adding lemongrass, honey and fresh lime juice and infusing it with Thai basil.
An easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
Tabasco, sriracha, harissa -- why buy what you can make? Whip up some DIY hot sauce and feel the burn.
Smooth, creamy and seasoned with warming spices, pumpkin butter is a delicious autumnal condiment. You can't can it, but you'll go through it so quickly, it won't matter.
Are you pumped for pumpkin season? Think beyond the Jack-o-Lantern and put up pumpkins and winter squash. You'll be living the gourd life.
This soup recipe captures the essence of summer vegetables to be enjoyed any time of year. Layered in a quart mason jar, this soup can make an attractive and thoughtful gift from the kitchen.