Our month of quick pickles for the Mastery Challenge is underway. While there is PLENTY of information about quick and refrigerator pickling available on the[...]

Hello #fijchallenge folks! From the looks of things on Facebook, Twitter, and Instagram, you’ve all been keeping quite busy making jellies and shrubs[...]

Spring tiptoed in this morning at 6:28 am. While I know intellectually that it’s a mostly arbitrary dividing line, I can’t help but imagine that[...]

It’s become popular in recent years to keep a gratitude journal. Often no more than a simple notebook, this practice allows one to list and enumerate[...]

This small batch of apple ginger jelly is delicious in a PB J and would be even better served with fresh ricotta and crostini. I bought these cute little[...]

Today’s guest post comes to us from Erin Urquhart. She’s stopped by to share her recipe for Mango Habañero Mint Shrub. Welcome to Food in Jars,[...]

Hello canners! Join me on Thursday, March 23 at 9 pm eastern/ 6 pm pacific for an hour-long Facebook livestream over on the Food in Jars Facebook page. This[...]

I hope you all had a really lovely weekend. It’s been so fun to see all the pictures the March Mastery Challenge folks have been posting on Facebook[...]

Despite the fact that most of the Eastern seaboard is hunkering down for a massive storm (they’re predicting 11-17 inches for Philadelphia!), spring is[...]

Itching to make cherry jelly but don’t want to wait months? Try making a small batch of low sugar Tart Red Cherry Jelly using a bottle of juice from the[...]

Regular Food in Jars contributor Alex Jones drops by today to share her experience making jelly using both Pomona’s Pectin and homemade gooseberry[...]

Our intrepid Food in Jars contributor Alex Jones is back again. This time, she’s telling the tale of her journey to becoming a home hard cider maker. You[...]

We’re five days into March, and so it’s high time to start digging into this month’s challenge (I’ve been at a conference for the[...]

I have always had an affinity for things made from glass. Even in the days before this jar-focused website wasn’t even a glimmer in my eye, I opted for[...]

I love cheese plate books, because in many cases, they’re really preserving books in disguise. Because what goes better with all manner of cheese that[...]