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?
Author of the blog Toronto Tasting Notes and the canning book We Sure Can! How jams and pickles are reviving the lure and lore of local food (Arsenal Pulp Press, 2011). Proud participant in Tigress' Can Jam 2010 and Chacutepalooza 2011.
A lovely Christmassy flavour that will last all year round.
I experimented at the cottage with a jam thickened with grated Granny Smith apples. It worked so well the judges at Canada's Royal Winter Fair declared the texture "perfect"!
Ricotta is perhaps the simplest cheese: all you really need is milk or whey, heat, acid and a strainer.
Serviceberries (which are the same as Saskatoonberries) are easy to find in temperate cities, where they're often planted in parks and landscaped areas.
A girl from northern climes tries her hand at working with that southern darling, the lovely Meyer lemon.
Tart jelly from a common ornamental tree!
Will this Canadian-made indoor sprouter become a "must-have" in every kitchen?
When you put the garden to bed, make sure to harvest those bushy herb clumps for winter soups and stews!
Trust a town of 2,800 souls to introduce me to a canning tool I've never seen in my 5 million-person metropolis!
One couple hits the jackpot in the first try at building their own rooftop garden. Here's how they did it.