recipe

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

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...

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.

I've been canning a little while now, perhaps you have too. Over the past few years, putting up food has made its way into the fabric of my life and my year

Interview with Marisa McClellan, Shannon & Jason Mullett-Bowlsby, and Kat Kinsman.

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.