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Basic steps in hot water bath canning which means boiling the filled jars until they are hermetically sealed.

It’s Christmas Eve! After a relaxed morning here in Cambridge, I got in the mood to make some jam. After trying a range of non-traditional jam fruits, I deci...

We are honored that Pat Tanumihardja has allowed us a sneak-peak of this recipe from her soon-to-be-published book, The Asian Grandmothers Cookbook

A few jam making tips shared with us by Chef Kathy Casey. Fruit pectins are not interchangeable in recipes. I used MCP, which is available in the West–it is m...

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Strawberry Lemon Poppyseed JamMakes 14 half-pints.

We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Peach Pineapple Ginger Jam Makes 9 half-pints.

Photo: Kim O'Donnel We Canvolutionaries talk a lot about how to "use up what you put up" - how to incorporate your home-preserved goodies

This recipe was shared with us by Lisa Dupar, Chief Creative Officer and owner of Lisa Dupar Catering and owner of Pomegranate Bistro

We are thrilled that Chef Kathy Casey has shared her conserve recipe with us! Dark Cherry Almond Conserve Makes 8 half-pints

We are thrilled that writer, chef, and cookbook author Greg Atkinson has shared the following recipe with us.