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As part of my quest to eat seasonal foods, I preserve year-round. In the middle of winter, that means preserving citrus so that I have some to enjoy in the summer.

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

Just the thought of firing up this potentially explosive stove-top appliance sends many of us running for cover! Whistling petcocks, clouds of scalding steam, a...

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.

Check out this awesome video from CAA Member Brook Hurst Stephens of Learn to Preserve. Be sure to turn the volume up on your computer.

Do you love fresh food and growing your own produce? Then learning to can is a great way to extend the enjoyment of the peak season into the winter months.

Photo: Kim O'Donnel We Canvolutionaries talk a lot about how to "use up what you put up" - how to incorporate your home-preserved goodies

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)

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

I’m just back from a week’s vacation. I have a nearly completed book weighing heavily on the brain, freelance deadlines loom, and what do I do?