canning

Do you love fresh food and growing your own produce? Then learning to can is a great way to extend the enjoyment of the peak season into the winter months.

Basic steps in hot water bath canning which means boiling the filled jars until they are hermetically sealed.

Adapted from Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

A few jam making tips shared with us by Chef Kathy Casey. Fruit pectins are not interchangeable in recipes. I used MCP, which is available in the West–it is m...

We are thrilled that Chef Kathy Casey has shared her jam recipe with us!

Pickled Garlic Scapes adapted from the "Dilly Beans" recipe from the Ball Blue Book Guide to Preserving. Makes approximately 1 pint.

photo by Sara Remington Pickled Yellow Wax Beans with Fresh Dill Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)

I’m just back from a week’s vacation. I have a nearly completed book weighing heavily on the brain, freelance deadlines loom, and what do I do?

There is no better way in my mind to preserve the abundance of summer than by making homemade jams and preserves.