canning

It was the first winter I've tried making marmalade and I was happy with the results. I made several batches over the course of a few weeks, trying various...

I packed my suitcase last month full of clothes I haven’t needed in Austin, TX since February. In between all the layers Pacific Northwesterners told me to p...

I arrived at the food preservation reservation on a very slow train and my first stop was strawberry jam sealed with paraffin wax. There’s an irrepressible me...

I knew I would love the Nitty Gritty Dirty Farm long before I saw it. How could you not? Its proprietors - a newly minted minister and a mandolin-playing music teacher - had found each other...

Recently, I was reading a 50+-year-old British cookbook Summer Cooking by Elizabeth David on food preservation.

Growing up with siblings is an experience, to say the least. When the age gap is close to 15 years, and you’re the oldest

I always feel like there’s magic in the air in the springtime. The blooming flowers, the appearance of colorful fruits and vegetables at the market and the c...

I am a member of a federally recognized Native American Reservation in Northwest Washington.

I have started canning as a new tradition for our family. In the spring we started with making violet jelly. My children have had so much fun with the whole process.

My 80 year old grandmother, who was born and raised in Columbia, South Carolina, has been putting-up for as long as I can remember.