by Victoria Phillips in Uncategorized, September 12, 2012
by Toby Amidor in Food Safety, July 26, 2010
Enjoy the overabundance of fall produce all winter long by canning and freezing at home—it’s easier than you think! Take the guesswork out of storing produce, no matter the season, with Preserving: The Canning and Freezing Guide for All Seasons, an easy-to-follow preserving cookbook and guide. Although it’s a great place to start for beginners, long-time pros can learn a thing or two from the more than 200 recipes for pickles, chutneys, jams, sauces, curds and relishes. Get started right away with our Canning, Pickling and Preserves guide.
by Dana Angelo White in Ask the Experts, June 17, 2010
Food preserving is the hottest trend, especially with many more folks growing their own fruits and veggies at home and preserving the extras. But with home preserving comes possible food poisoning — something everyone should be cautious about. Here’s how to can your own food, safely.
Get food safety tips for canning »
by Toby Amidor in Healthy Tips, August 11, 2009
We’re talking with localvore and real food expert Sherri Brooks Vinton about why she fights for local foods, farmers’ market treasures and her brand-spanking new book about preserving foods at the peak of freshness.
Read more, plus a recipe from Sherri’s new book »
With the economy in the dumps and folks more interested in growing their own foods, everyone’s talking about home canning. So when my girlfriend and I heard about a canning workshop at the Stone Barns Center for Food & Agriculture near my house, we had to sign up. Canning has been around for 200 years, but I was new to the practice. What did I learn? It’s pretty easy, definitely fun and a wonderful way to preserve fruits and veggies to enjoy year round.
Read more »