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.
Garlic is one of the easiest of all crops to grow... give it a try!
Don't waste your leftover herbs! Dry them or grow them instead.
Help! With three CSA cabbages in the fridge, something had to be done. Into the crock they go, to see whether they'll turn into delicious and healthful sauerkraut.
Seed-starting basics for people who want to grow their own tomatoes and other delicious vegetables in the garden (or a condiment bucket on the balcony) this summer.
This recipe comes from "The Cook Not Mad", a compendium of "receipts" dating from 1831.
Just a few tricks they forgot to mention in jam and jelly class. Thanks to Niamh Malcolm for the photo!
I think Paddington Bear himself would have approved of the peel-to-gel ratio in this new recipe. It uses time-saving peel techniques, because making marmalade can be tricky with paws.
Turns out rillettes are easy to make!
Don't feel like putting up jam in jars? Make an easy-peasy microbatch of raspberry jam to fill the centres of window cookies.
This old-fashioned New England family recipe for "Gen's Pickle" was kindly shared with me by Katie Quinn-Jacobs of the online canning circle Ithacan.