Canning Across America

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

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

We are honored that Chef John Besh has allowed us a sneak peek of four of his recipes from his soon-to-be-released cookbook, My New Orleans: The Cookbook

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

The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.

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

In the days leading up to Can-It-Forward Day & our third annual Can-a-Rama kickoff, we’ll be giving a daily shout out to the dedicated group of folks who ...

We are honored to have this recipe, shared with us by Kate Payne, the author of The Hip Girl’s Guide to Homemaking. Blueberry Plum Basil Jam Yield: 2 half-pin...

We are thrilled that Lucy Norris has shared with us an adapted version of this recipe from her book: Pickled: Fruits, Roots, More… Preserving a World of Taste...

Do you love fresh food and growing your own produce? Then learning to can is a great way to extend the enjoyment of the peak season into the winter months.