Canning Across America

There is no better way in my mind to preserve the abundance of summer than by making homemade jams and preserves.

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

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...

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

I’m just back from a week’s vacation. I have a nearly completed book weighing heavily on the brain, freelance deadlines loom, and what do I do?

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

Thanks to our friends at the Washington State Fruit Commission, we’ve got cherries on the brain - and on the stove, and in jars.

Thanks to our friends at the Washington State Fruit Commission, we’ve got cherries on the brain - and on the stove, and in jars.

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.

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...