How Much Is Too Much?
Recently, I was reading a 50+-year-old British cookbook Summer Cooking by Elizabeth David on food preservation.
Canvolution in My Suitcase
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...
My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
In these waning days of summer, blackberries are one of the last berries to be picked and savored. To be honest, they are my absolute favorites.
The Nitty Gritty Dirt Farm
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...
Each One Teach One
I've been canning a little while now, perhaps you have too. Over the past few years, putting up food has made its way into the fabric of my life and my year
Why They Can: Q/A With 4 Canning Maestros
Interview with Marisa McClellan, Shannon & Jason Mullett-Bowlsby, and Kat Kinsman.
Preserving Canning Wisdom: Kimberly From Washington
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
Recipe Spotlight: Jam It, Pickle It, Cure It
Check out the recipes that we have from Karen Solomon’s fabulous book, Jam It, Pickle It, Cure It!
Bread and Oranges
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...
Riding the Preservation Train
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...