Canning Across America

Editor’s note: A version of this post has also appeared on Noah Sheetz’s. “Everyone should know that these vegetables were Schenectady grown.”

As part of my quest to eat seasonal foods, I preserve year-round. In the middle of winter, that means preserving citrus so that I have some to enjoy in the summer.

Come summer in the Wachau Valley, Austria's Napa, the apricot trees are so draped with fruit that growers have to prop up their tree limbs with wooden crutches.

Check out this awesome video from CAA Member Brook Hurst Stephens of Learn to Preserve. Be sure to turn the volume up on your computer.

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?

It’s Christmas Eve! After a relaxed morning here in Cambridge, I got in the mood to make some jam. After trying a range of non-traditional jam fruits, I deci...

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

I love plums. And since it’s summer, and you’re likely human, chances are that you really, really like plums, too.

That’s Brook. She joined our ranks this spring and our only regret is why it took so long for us to meet.

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