pickled

I came to canning late in life, spurred on by friends who seemed to be making pickles, jams and other yummy things every time I stopped into their kitchens.

Canning is an important part of Amy Pennington’s book, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable and Seasonable Kitchen.

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

Have you ever seen a super hot deal on produce and think "I should can that"? Me, too. I’m what many seasoned canners call a "newbie": meaning that