jars

The summer that I first discovered home preserving, no produce was safe. There was something so gratifying about containing brightly colored fruits and...

We are honored that Chef John Besh has allowed us a sneak peak of four of his recipes from his soon-to-be-released cookbook, My New Orleans: The Cookbook

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.

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 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...

It was the first winter I've tried making marmalade and I was happy with the results. I made several batches over the course of a few weeks, trying various...

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 knew I would love the Nitty Gritty Dirty Farm long before I saw it. How could you not? Its proprietors - a newly minted minister and a mandolin-playing music teacher - had found each other...

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

I always feel like there’s magic in the air in the springtime. The blooming flowers, the appearance of colorful fruits and vegetables at the market and the c...