Canning Across America

For me, a woman not more than a minute away from her twenties and raised in a suburban setting, it would have been entirely possible for the concept of canning

I packed my suitcase last month full of clothes I haven’t needed in Austin, TX since February. In between all the layers Pacific Northwesterners told me to p...

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

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

I visited the UK for the third time when I was fourteen (and actually old enough to remember) and fell in love with nearly everything.

Come summer in the Wachau Valley, Austria's Napa, the apricot trees are so draped with fruit that growers have to prop up their tree limbs with wooden crutches.

photo by Sara Remington Pickled Yellow Wax Beans with Fresh Dill Recipe from Eating Local: The Cook’s Companion from Land to Table by Sur La Table

We are honored to have this recipe for Plum Catsup from Karen Solomon‘s new book, Can It, Bottle It Smoke It

Quick Refrigerator Pickles Adapted from Momofuku by David Chang and Peter Meehan

Pickled Garlic Scapes Adapted from the Dilly Beans recipe from the Ball Blue Book Guide to Preserving