Canning Across America

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

We are thrilled that Chef Kathy Casey has shared her jam recipe with us!

Photo: Kim O'Donnel We Canvolutionaries talk a lot about how to "use up what you put up" - how to incorporate your home-preserved goodies

We are thrilled that Dalis Chea, Executive Chef & Co-Owner of Fresh Bistro, an internationally-inspired bistro-style restaurant in West Seattle

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

We are thrilled that writer, chef, and cookbook author Greg Atkinson has shared the following recipe with us.

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