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.
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.
These shallots are great when they're cooked in the pan with roast beef.
Straight-up carrots to go along with a sandwich or a crunchy salad.
Cranberries, lemons, oranges, ginger and dried apricots make a great midwinter marmalade.
The trio of Swiss chard, potatoes and bacon is a great mixture of foods available long after the peak growing season.
Quince cheese, AKA membrillo and cotignac, among other names, is a sweet-tart treat that dates back hundreds of years.