Boiling water bath canning is the easiest way to make shelf-stable jams and pickles right in your own home. Follow these steps to safely can foods in a water bath canner.
Lumpy, knobby and hard, quince undergo a magical transformation in cooking and preserving. Here's a few of our favorite ways to put quince up.
Savòr, a quince conserve from the northeastern regions of Italy, is an unusual and delicious condiment to sharp cheeses.
Pickled nopales, or cactus pads, are delicious alongside meats or as a vegetarian taco filling. Here's how to keep the slimy factor down.
Two new changes to the home canning process with Ball and Kerr jars and lids make home canning even easier and faster than ever.
An easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
I see canned pumpkin butter on the shelves. Why can't I can it at home?
Dehydrated vegetables and stock make for a quick and easy soup, and makes a great gift.
Make your own bouillon, or powdered vegetable stock, by dehydrating vegetables and herbs
Cooked in a slow cooker, apple butter is one of the easiest and yet most delicious preserves you can make, and it can be canned for long-term storage.