Canning Across America

December is here and Christmas is just around the corner! I’ve decided to make a delightfully seasonal marmalade, inspired by a recipe I found in the Blue Cha...

Where I grew up, grown men did not eat grilled figs with baby greens and artisanal goats’ milk cheese.

I have not begun canning yet this year–it feels early yet to me. In my experience, you typically purchase a bushel of tomatoes on the second hottest day of t...

A fresh strawberry is one of life’s great delights. Icons of summer, these luscious red jewels of nature inspire our senses with their perfumed and sweet

The summer that I first discovered home preserving, no produce was safe. There was something so gratifying about containing brightly colored fruits and...

When I first discovered canning, I felt that a part of my childhood had lacked something very crucial–putting away our abundance...

Thanks to our friends at the Washington State Fruit Commission, we’ve got cherries on the brain - and on the stove, and in jars.

For me, a woman not more than a minute away from her twenties and raised in a suburban setting, it would have been entirely possible for the concept of canning

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

I can proudly say that I am a canning virgin no more. In contrast to other such firsts, this time I was very anxious before, but deeply satisfied later.