Canning Across America

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 thrilled that Chef Kathy Casey has shared her conserve recipe with us! Dark Cherry Almond Conserve Makes 8 half-pints

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...

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Peach Pineapple Ginger Jam Makes 9 half-pints.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Strawberry Lemon Poppyseed JamMakes 14 half-pints.

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

Pickled strawberries. As I type this post, I’m sipping on a shrub.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us!

We are honored to have this recipe from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur, by Romney Steele.