Canning is a way of preserving food in airtight containers that don't need to be refrigerated. By filling jars with food then boiling them in a hot water bath, they can be stored at room temperature ...

A deeply philosophical question. But seriously, doesn't it take time? Isn't it complicated? Aren't there safety risks? The idea behind canning is to preserve the very freshest, ripest summer foods — ...

Our grandmothers canned and preserved food, so why don’t we? Although it’s a bit of a lost art, canning still has its place, especially considering the tough economic times we are all facing. If you ...

Summer’s incredible bounty of fresh fruits and vegetables is part of what makes this time of year so great. Every time you bite into a juicy, vine-ripened heirloom tomato, you don’t think about the ...

Pressure canning vegetable stock is an excellent way to preserve the flavors of fresh vegetables and have a nutritious base ...

There s nothing better than biting into a perfectly ripe peach or dicing just-picked tomatoes for a quick summer salad. Except, perhaps, enjoying that same peach or tomato during the dead of winter.

Also, don’t use mayonnaise or pickle jars for canning, because they may crack in the pressure canner. Simmons recommends pint jars for vegetables, while salsas and sauces work well in half-pint jars.

Last canning season, a frustrated reader told us he couldn’t find answers to the following questions: Does cooking vegetables remove nutrients? And are canned vegetables healthy for us? Here’s ...

DAVENPORT, Iowa (KWQC) -(“Chef Steph”) Stephanie Godke, Mississippi River Distilling Co. shares valuable advice on basic tips when it comes to canning and preserving the summertime bounty from fruit ...