tomato

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

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...

Where I grew up, grown men did not eat grilled figs with baby greens and artisanal goats’ milk cheese.

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

When I first discovered canning, I felt that a part of my childhood had lacked something very crucial–putting away our abundance...

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.

Check out the recipes that we have from Karen Solomon’s fabulous book, Jam It, Pickle It, Cure It!

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 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.