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?
Writer of CakeWalk, photographer of miscellany, maker of whatever strikes my fancy. If it can be made in my kitchen or basement (or anywhere else close to home), I'd like to try it.
Brightly spiced whole crabapples, almost like a bite of tart, pickled applesauce!
Lots of ginger, but not too much...
Deep, warm, fall-inspired ground cherry preserves are complex and easy on the palate.
Waste not, want not: Adler and Ziedrich inspire me, and pickled radish pods result.
The tofu-making is easy, it's the soymilk that requires a little patience.
Some notes on my first season of violet jelly...
Sweet and warm mango jam in a nice small batch for your early Spring pleasure.
Sweet, hot, and perfectly addicting kumquat marmalade!
I'm starting to realize that you can't really ever go wrong by adding rosemary...
A good way to preserve elderberries, Pontack Sauce improves with age and being vinegar based, doesn't actually need to be canned... Oh, and the flavor is amazing.