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.
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.
A simple, unpretentious British version of Pâté en Croûte for Charcutepalooza.
A straight-up recipe for applesauce with a slight twist on the usual spices.
This two-day jelly recipe uses pectin from apples to set and features banana peppers. I call it "Golden Banana-Apple Sunrise Jelly".
Sometimes you don't need to make a whole pot of jelly. Sometimes just a few spoonfuls will do just fine.