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 is an essential preserving recipe. You can add herbs or other types of fruit to this basic jelly for numerous exciting new flavours.
No need for a fancy storebought gadget to sprout seeds and beans: just grab a glass jar!
Blueberry jam is so pretty when stirred into yogurt! Here's a recipe and complete instructions.
A version of this gooseberry jam, with a few tablespoons of chopped, preserved ginger added to it, won me a ribbon at Canada's Royal Winter Agricultural Fair. Photo by Niamh Malcolm.
Escoffier's recipe for apricot jam, and some information about apricot kernels: are they safe to eat or not?
Here's the recipe and the full set of instructions for processing jars of classic raspberry jam.
My friend Alec Stockwell created this decadent strawberry jam, which has become a favourite with friends from Toronto to Berkeley.
Make your own preserved ginger to go into this rhubarb conserve with orange, lemon, ginger and dried apricots. Photo by Niamh Malcolm.
How to smoke fish in an electric wok, or in a $10 smoker made with dollar-store supplies, with thanks to Chef Wendy Seguin of Stratford, Ontario.
This jelly is thickened with homemade pectin made from orange peels.