Canning Across America

For me, a woman not more than a minute away from her twenties and raised in a suburban setting, it would have been entirely possible for the concept of canning

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

Come summer in the Wachau Valley, Austria's Napa, the apricot trees are so draped with fruit that growers have to prop up their tree limbs with wooden crutches.

Pickled Garlic Scapes adapted from the "Dilly Beans" recipe from the Ball Blue Book Guide to Preserving. Makes approximately 1 pint.

Last year putting up fruit became a mission for me. It was my second year of canning. Using a palate of flavors to mix apricots, cherries, and peaches

Many of us have fond memories of Blueberries for Sal, the classic Robert McCloskey picture book about a mother and daughter in 1940s Maine who head out one

I have started canning as a new tradition for our family. In the spring we started with making violet jelly. My children have had so much fun with the whole process.

A watercolor sketch Marcia Milner-Brage titled Marie's Pantry. Separately, Marcia's also captured Marie’s harvest before the canning.

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...