Last week, the lovely Madame Fromage and I shared the various components of summery 4th of July cheese and preserve picnic we made. Our hope was to create[...]

One of the reasons that so many of us love canning jars is that they are so versatile. Sure, you can in them (and goodness knows, I certainly do).[...]

I have spent the last couple weeks preserving my way through a sea of cherries. First came a 20 pound box of sweets from the nice people at the Washington[...]

Next week, I’m participating in an event that’s a bit outside my regular sphere. It’s a panel discussion put on by Industree called Hail to[...]

Earlier today, Madame Fromage posted a little something about the cheeses she picked for this picnic. All three were from Trader Joe’s and our[...]

Blueberries were one of the very first ingredients that Tenaya and I discussed when we first started talking about creating this 4th of July-themed cheese[...]

I’m not sure when it started, but somewhere in the last few years, I started marking the passage of summer by seasonal fruit. And so by the fruit[...]

Tomorrow night, I’m teaching my second live online class via Concert Window. This session will dig into the basics of boiling water bath canning.[...]

The Ball Brothers started making canning jars as we know them in Buffalo, NY in 1884. In 1888, production began in Muncie, Indiana (thanks mostly to an[...]

One of the things that I firmly believe is that my job here as the writer of this website is not just to offer up canning instructions and recipes, but also[...]

There is a recipe for a maple and roasted garlic mustard in my next book that I made three times before I got it right. The final result is a great[...]

Last week, I mentioned that I’d combined the quart of strawberries from my latest Philly Foodworks with two additional quarts to make a batch of[...]

This time of year, lots of people are making and canning strawberry jam. Though it’s a universally loved preserve, I find it to be one of the trickier[...]

No matter what the calendar says, summer has arrived (at least in Philadelphia). Cherries are here and I spotted the very first apricots at the farmers[...]

I taught my first live online class last month and learned a lot from the experience about what I can accomplish in an hour and what seems to be useful to[...]