Canning Across America

photo by Sara Remington Pickled Yellow Wax Beans with Fresh Dill Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table

This recipe was shared with us by Lisa Dupar, Chief Creative Officer and owner of Lisa Dupar Catering and owner of Pomegranate Bistro

This recipe was shared with us by Lisa Dupar, Chief Creative Officer and owner of Lisa Dupar Catering and owner of Pomegranate Bistro

This recipe was shared with us by CAA member, Lucy Norris of Briny Life.

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

We are thrilled that Lucy Norris has shared with us an adapted version of this recipe from her book: Pickled: Fruits, Roots, More… Preserving a World of Taste...

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

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

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