Canning Across America

Photo: Kim O'Donnel We Canvolutionaries talk a lot about how to "use up what you put up" - how to incorporate your home-preserved goodies

We are thrilled that Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro, an internationally-inspired bistro-style restaurant in West Seattle

We are thrilled that writer, chef, and cookbook author Greg Atkinson has shared the following recipe with us.

We are honored that  Janie Hibler shared this recipe from her amazing book, The Berry Bible.

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

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

We are honored that Pat Tanumihardja has allowed us a sneak-peak of this recipe from her soon-to-be-published book, The Asian Grandmothers Cookbook

We are honored that Pat Tanumihardja has allowed us a sneak-peak of this recipe from her soon-to-be-published book, The Asian Grandmothers Cookbook

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

We are honored that Chef John Besh has allowed us a sneak peek of four of his recipes from his soon-to-be-released cookbook, My New Orleans: The Cookbook