Canning Across America

Seattle chef Diane LaVonne incorporating pickles into her grilled tuna salad. As part of Can-It-Forward Day

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

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

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

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 honored that Chef John Besh has allowed us a sneak peak of four of his recipes from his cookbook, My New Orleans: The Cookbook

This recipe is one of those out of necessity inventions. I had a bucket-load of tomatoes (a farmer friend thought brought me two cases from E. Washington.)

We are honored that Heather Earnhardt, the pastry chef and co/owner, with chef Ericka Burke, of the Volunteer Park Cafe in Seattle, Washington has shared this r...

We are thrilled that Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro, an internationally-inspired bistro-style restaurant in West Seattle

We are honored that Chef John Besh has allowed us a sneak peak of four of his recipes from his cookbook, My New Orleans: The Cookbook