Everyone should have a wide-mouth canning funnel. It is a bold proposition, I know. You don’t even can, probably. Certainly, I do not can. Moreover, I have no plans to can. I do not have a robust ...

This fall, I reluctantly (and later happily) became one of those people who can their abundant summer produce. After hearing stories about my mom making pickles and my brother making his own ...

I don’t present as someone overly concerned with plating or presentation, but I absolutely despise splatters on the side of my soup bowl, at least until I start eating my soup. Sure, one could “wipe ...

Here’s everything you need to safely preserve fruit, vegetables, meat, and more to enjoy year-round. Julia Skinner is a food historian, educator, and founder of Root, an Atlanta-based company focused ...

A new generation of home cooks is embracing canning—in part because it’s a good way to preserve the fresh produce of the season and have total control over what’s in the final product, and in part ...

Canning is a time capsule. It’s a way to hold on to the bright acidity of tomatoes and luscious sweetness of peaches in the short, dark days of winter. Just like using a pressure cooker, canning might ...

Pre-pandemic (remember the days?), spontaneous trips to the grocery store were taken for granted. Out of oat milk or have a craving for plant-based queso? No prob. But now, grocery shopping is an ...

Pressure canning vegetable stock is an excellent way to preserve the flavors of fresh vegetables and have a nutritious base ...