Food in Jars contributor Alex Jones drops in to show us how to simmer and dry beet slices into beet raisins. It’s a great project for this in-between[...]

By the time you read this, Scott and I will be on a plane to Ireland! We’re heading off on a bit of vacation and I could not be more excited for the[...]

I the kind of cook who tucks vegetables into nearly everything I cook. My turkey chili always includes wilted Swiss chard. I prefer my eggs perched on a bed[...]

Regular Food in Jars contributor Alex Jones is here today to show us how to make homemade paneer cheese with just two simple ingredients – milk and lemon[...]

Happy April, friends! Happy Easter and Passover, as well! I hope you’ve all had lovely weekends, filled with family and celebratory meals. I’ve[...]

Happy April, dear readers! It’s the start of the month and that means that it’s time to thank the businesses that help make this site possible. Please do[...]

Mason jars serve play many roles in my life. Of course, I use them for canning. But I also put them to work holding pantry staples, vinaigrettes and sauces,[...]

Today’s guest post comes to us from Janet Reich Elsbach. Based in Western Massachusetts, Janet writes wildly beautiful things about food and life at A[...]

Regular Food in Jars contributor Alex Jones drops by to offer a delicious DIY snack – crispy shiitake mushrooms! I wish I had a batch to nibble right[...]

Back in January, before I entered the “all work, all the time” stage of my book writing process, I said that I would participate in a blogging[...]

Today’s guest post is from adventurer and home canner Heather Francis. She is originally from Nova Scotia, Canada but has lived and worked on the ocean for[...]

The last couple of months have all been leading up to this week. The first draft of my next cookbook is due to my editor on Friday, just as the yearly[...]

Happy March, dear readers! It’s the start of the month and that means that it’s time to thank the businesses that help make this site possible. Please[...]

Regular Food in Jars contributor Alex Jones is dropping in today with a brilliant idea for how to make lemon confit. These oil-poached lemon slices produce[...]

Hey friends! I am so sorry that I was absent for so long. I was fully absorbed in writing my next book and since turning the manuscript in two weeks ago,[...]