Canning Across America

I arrived at the food preservation reservation on a very slow train and my first stop was strawberry jam sealed with paraffin wax. There’s an irrepressible me...

I hadn’t canned since 1986, according to records. (My mom, my pickling partner and methodical note-taker, jotted down the last date).

I first learned to can when I was about eight years old back in Texas. Four generations of women–my Great-Grandma

I knew I would love the Nitty Gritty Dirty Farm long before I saw it. How could you not? Its proprietors - a newly minted minister and a mandolin-playing music teacher - had found each other...

My 80 year old grandmother, who was born and raised in Columbia, South Carolina, has been putting-up for as long as I can remember.

I came to canning late in life, spurred on by friends who seemed to be making pickles, jams and other yummy things every time I stopped into their kitchens.

I've been canning a little while now, perhaps you have too. Over the past few years, putting up food has made its way into the fabric of my life and my year

Recently, I was reading a 50+-year-old British cookbook Summer Cooking by Elizabeth David on food preservation.

Interview with Marisa McClellan, Shannon & Jason Mullett-Bowlsby, and Kat Kinsman.

A fresh strawberry is one of life’s great delights. Icons of summer, these luscious red jewels of nature inspire our senses with their perfumed and sweet