Over the last several days, we’ve settled down into some of my favorite weather of the year. I love the cooler days and chilly nights, as well as the[...]

Over the last couple of years, I’ve gotten more and more interested in small batch fermentation (these dilly beans and last week’s batch of hot[...]

It’s the beginning of October and that means that it’s time to acknowledge and thank all the businesses who help keep the lights on over here at[...]

I made my first batch of fermented hot sauce in 2012. It was one of my very earliest fermentation projects and while technically the making of it was[...]

Friends, let me introduce you to a website called Mason Jar Lifestyle, a one-stop shopping site for a very wide array of canning jar accessories! We truly[...]

Last Wednesday night, just before we slipped out of town to escape the weekend of Pope-centric festivities taking over Philadelphia, I spent the evening[...]

Honey is magical stuff. Made by bees from nectar, enzymes, and hard work, it is wonderfully sweet, tastes of its time and place, almost never goes bad, and[...]

One of the things I find intriguing is that when I’m deep in the process of writing a book, I have a very hard time digging into cookbooks by other[...]

For most of the last three weeks, my left crisper drawer has been almost entirely occupied by plums. I’ve slowly working my way through this bounty,[...]

Update: There’s been a bit of confusion and so to clarify, this is a pressure cooker, not a pressure canner. This is not a device in which you can[...]

A quick note to say that I’ll be teaching my last live online class of the season on Tuesday, September 22. We’ll start things off at 8 pm[...]

Back in July, I traveled to Indiana to participate in Ball Canning’s International Can-It-Forward Day. We were supposed to be streaming live from their[...]

Autumn is nearly here and while I’ll miss the long days, the warmth, and the produce (oh, the produce!), I am so very happy for things to be slowing[...]

Back in late July, I spent a couple fast-paced days in San Francisco, filming a jam making and canning how-to video with a collection of delightful folks[...]

This month’s Philly Foodworks share arrived during an intensely busy week. My mom was in town, we were prepping for the family wedding, and soon after,[...]