Canning Across America

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

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...

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...

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...

Pickled Garlic Scapes Adapted from the Dilly Beans recipe from the Ball Blue Book Guide to Preserving

Tips for Canning with Children 1. Decide what to make together. Look through a cookbook on canning and preserving with your child. Recipes for jams and pickles ...

A few jam making tips shared with us by Chef Kathy Casey. Fruit pectins are not interchangeable in recipes. I used MCP, which is available in the West–it is m...

This time of year always reminds me of summer days at my grandma’s house in Texas. Her garden produced lots of summer vegetables, but I distinctly remember th...

New York Governor’s Mansion Executive Chef Noah Sheetz used this recipe when teaching the youth at Roots and Wisdom how to preserve the food from their garden

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)