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?
If you love wine and love blackberries, this jam is a treat you need to try. Pectin free, and with a whole bottle of wine, this jam is sure to impress at your next cocktail party.
Making wine at home is fun, economical, so delicious, and a lot easier than you may think. These step-by-step instructions will have you making your first gallon in no time!
This salsa recipe allows you to decide the ratio of peppers to onions that you want in your salsa. Pretty great to get some choices and still have a recipe safe for canning!
Processing pickles at lower temperatures than boiling is a safe and effective way to maintain the crisp, crunchy texture that we love about pickles! Learn how here and check out the results of a pickling experiment to test methods of crisping.
Who doesn't love a good pie, hot out of the oven? Canning pie fillings allows you to enjoy pie all year round, and using clear jel makes it oh so easy. Try this recipe for cherry pie, or make some slight adjustments for blueberry, peach and others!
This recipe makes two awesome barbecue sauces, a stampede style sauce, and a sweet and sour sauce. Make both, or double the ingredients for one of them and make just one.
Blackberries are delicious by themselves, but add in a bit of cinnamon and tequila and you've got a flavour combination that can't be beat! Try this jam with whichever pectin and level of sugar you like to use, but add in an extra zing!
