A Pickling Story

Canning is a humbling production. I scribble a note onto my recipe page: Do not quadruple batch. It is easy to get overzealous, lured by the harvest and the jar count at the end of the day. I get excited about bounty and forget about endurance, every year.

Giardiniera Pickles Recipe

Giardiniera comes from the word "giardino," or garden in Italian, and is literally a garden pickle.

Sweet Summer Mustard Recipe

This recipe is fun, easy, delicious and, because the ingredients are staples in your pantry, you can make it any time of year.

Pumpkin Purée Recipe

Cooking pumpkin for pie is as easy as, well, pie! Make your own homemade pumpkin purée with this simple recipe calling for either pumpkins or squash.

Dill Pickles ... and Straight Talk About Canning

There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.

Canning Love: Pickled Beets

I'm going to the old Kerr canning book for this tried and true recipe for making simply wonderful pickled beets.

How to Make Homemade Apple Juice

No juice extractor? No problem! This easy method for making fresh, delicious apple juice will have you sipping in no time.

Yes, You Can Can (and Cook, Too)!

People are often apprehensive about preserving their own food, whether they're intimidated by the process, or concerned about the safety of the finished product. As Sherri Brooks Vinton explains, it's time to bring canning back to the home kitchen.

Make Your Own Fruit Juice From Berries

Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.