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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

I visited the UK for the third time when I was fourteen (and actually old enough to remember) and fell in love with nearly everything.

I packed my suitcase last month full of clothes I haven’t needed in Austin, TX since February. In between all the layers Pacific Northwesterners told me to p...

In these waning days of summer, blackberries are one of the last berries to be picked and savored. To be honest, they are my absolute favorites.

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...

Growing up with siblings is an experience, to say the least. When the age gap is close to 15 years, and you’re the oldest

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

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

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.

My 80 year old grandmother, who was born and raised in Columbia, South Carolina, has been putting-up for as long as I can remember.