Canning Across America

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

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

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

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.

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

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

Check out this awesome video from CAA Member Brook Hurst Stephens of Learn to Preserve. Be sure to turn the volume up on your computer.