Canning Across America

We are honored that  Janie Hibler shared this recipe from her amazing book, The Berry Bible.

Editor’s note: A version of this post has also appeared on Noah Sheetz’s. “Everyone should know that these vegetables were Schenectady grown.”

Adapted from Put ’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling

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

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