“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off with a deep dive into stone fruit. In addition, he’s sharing tips on ...

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor, ...

There’s not much that surpasses the flavors of apples, pears, grapes, figs or persimmons in the cool fall months. You should always consume produce in-season for the best flavor and nutrition, but ...

Grapefruit juice freezes exceptionally well. Pour it into ice cube trays or a freezer-safe bag, leaving room for expansion—Hillis fills bags roughly two-thirds. Fresh juice keeps up to six months; ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

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HAMPSHIRE. WELCOME TO TODAY’S GROW IT GREEN. I’M JACQUELINE THOMAS. WE’RE AT PAWTUCKAWAY STATE PARK, AND TODAY I’M TALKING WITH SEAN O’BRIEN FROM THE UNH EXTENSION. AND WHEN IT COMES TO FRUITS AND ...

We once took for granted the sweet confection we spread across toast in our morning meals, and for most of us, knowledge of jams and jellies didn't go beyond what was at the local grocery store. Then ...

When faced with, say, four quarts of fresh-picked strawberries, some people eat what they can of them and stick the rest in the fridge. Certainly they will keep better that way than they will at room ...