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I first learned to can when I was about eight years old back in Texas. Four generations of women–my Great-Grandma

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.

Last year putting up fruit became a mission for me. It was my second year of canning. Using a palate of flavors to mix apricots, cherries, and peaches

I hadn’t canned since 1986, according to records. (My mom, my pickling partner and methodical note-taker, jotted down the last date).

Many of us have fond memories of Blueberries for Sal, the classic Robert McCloskey picture book about a mother and daughter in 1940s Maine who head out one

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

Looking for a nice fall recipe? Writer, chef, and cookbook author Greg Atkinson has shared one of his favorite chutney recipes with us. Check it out!

Until fairly recently (certainly within the past couple of generations) families harvested crops in the fall and stored enough food to get them through

Get schooled first hand on the ins and outs of preserving, drying, freezing, and fermenting with Sherri Brooks Vinton.