Canning Across America

Canning is an important part of Amy Pennington’s book, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable and Seasonable Kitchen.

I arrived at the food preservation reservation on a very slow train and my first stop was strawberry jam sealed with paraffin wax. There’s an irrepressible me...

I hadn’t canned since 1986, according to records. (My mom, my pickling partner and methodical note-taker, jotted down the last date).

I first learned to can when I was about eight years old back in Texas. Four generations of women–my Great-Grandma

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.

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...