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This recipe was shared by CAA Contributor, Annette Cottrell, who lives in Seattle with her husband, two young boys, hairy dog, and backyard chickens.

As part of my quest to eat seasonal foods, I preserve year-round. In the middle of winter, that means preserving citrus so that I have some to enjoy in the summer.

Pickled strawberries. As I type this post, I’m sipping on a shrub.

New York Governor’s Mansion Executive Chef Noah Sheetz used this recipe when teaching the youth at Roots and Wisdom how to preserve the food from their garden

Can the weather really affect how long it takes to hit gel stage? Most definitely yes! Today we use candy thermometers to help us gauge whether or not we’ve h...

This recipe was shared with us by Heather Jones, a self described Foodie Princess, is a graduate of the Institute of Culinary Education in New York City (former...

Just the thought of firing up this potentially explosive stove-top appliance sends many of us running for cover! Whistling petcocks, clouds of scalding steam, a...

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Savory Tomato Basil Jam Makes 4 half-pints

We are honored to have this recipe from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur, by Romney Steele.

Come summer in the Wachau Valley, Austria's Napa, the apricot trees are so draped with fruit that growers have to prop up their tree limbs with wooden crutches.