Canning Across America

I came to canning late in life, spurred on by friends who seemed to be making pickles, jams and other yummy things every time I stopped into their kitchens.

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

Recently, I was reading a 50+-year-old British cookbook Summer Cooking by Elizabeth David on food preservation.

Interview with Marisa McClellan, Shannon & Jason Mullett-Bowlsby, and Kat Kinsman.

A fresh strawberry is one of life’s great delights. Icons of summer, these luscious red jewels of nature inspire our senses with their perfumed and sweet

I love plums. And since it’s summer, and you’re likely human, chances are that you really, really like plums, too.

I can proudly say that I am a canning virgin no more. In contrast to other such firsts, this time I was very anxious before, but deeply satisfied later.

I am a member of a federally recognized Native American Reservation in Northwest Washington.

When I first discovered canning, I felt that a part of my childhood had lacked something very crucial–putting away our abundance...

Even if you’re just dipping your toe into home food preservation, you probably know there are several ways–freezing...