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?
Marisa McClellan, of Food In Jars, talks about sugar’s role in canning, the purpose of acid, when a boiling water bath works and when it doesn’t and why, the advantages of canning in small batches, and more.
Fresh Raspberry Vinegar is infused with real raspberry puree, and makes a thick, incredibly fresh tasting condiment that can be used for salads, marinades, or drizzling on meat, fish and chicken.
A seasonal drinking vinegar made with fresh strawberries, balsamic vinegar and peppercorns. The basic recipe can easily be adapted to the season and your taste.
This how-to, works for the frugal, the conservationists and the seekers of tasty among us. You need nothing special to make wine vinegar, not even "the mother."
Homemade vinegar may seem daunting but all you need is some wine, something wild to infuse it, such as wild rose hips, a dark cupboard and a good mother.
Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!
