fruit

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

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

We are honored to have this recipe for Plum Catsup from Karen Solomon‘s new book, Can It, Bottle It Smoke It

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?

Quick Refrigerator Pickles Adapted from Momofuku by David Chang and Peter Meehan

There is no better way in my mind to preserve the abundance of summer than by making homemade jams and preserves.

Seattle chef Diane LaVonne incorporating pickles into her grilled tuna salad. As part of Can-It-Forward Day

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

That’s Brook. She joined our ranks this spring and our only regret is why it took so long for us to meet.

I have not begun canning yet this year–it feels early yet to me. In my experience, you typically purchase a bushel of tomatoes on the second hottest day of t...