Commercial pectin is in fact derived from natural sources, usually apples or citrus rinds. However, they’re pretty opaque about how it’s made, so we cannot know if they pass the Unprocessed sniff test. Fortunately, you can make your own DIY pectin easily at home, with no special equipment. Continue Reading Homemade Pectin for Preserves
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Ah, dried tomatoes! What better way to capture and intensify the flavor, and add a little chew in the process? Continue Reading You say tomato. I say dried.
I make no secret of my love for cured meats. In fact, after well over a decade of vegetarianism, the lance that cracked my armor was a single piece of salame. Continue Reading How to Make Pancetta
Making your own kraut is easy, inexpensive, and uses ingredients and equipment you can easily source, if not already on hand. The biggest commitment is time, and almost all of that is inactive. Continue Reading Make Your Own Gourmet, Artisan Sauerkraut
Sure, it’s grueling, backbreaking, sweaty work, but one day’s effort pays off with a year’s worth of tomatoes. Continue Reading How to Can Your Own Tomatoes