Whether you want to preserve your summer bounty or save money on pantry staples, canning is an excellent skill to add to your kitchen repertoire. But if you're new to the practice, you might be ...

Along with sourdough, home gardening and other pandemic cooking projects, another time honored tradition has recently gained new excitement: food preservation. Last summer stores quickly ran out of ...

Home canning has been around for a long time. And while there's nothing necessarily wrong with grandma's approach, traditional water-bath canning is a fairly arduous process. From preheating the jars ...

This method is safe when used to can high-acid foods such as jams and jellies, pickles and fruits, including tomatoes. Low-acid foods such as vegetables and meat and fish require a pressure canner.

Pickles, sauces and preserves aren’t just something you can buy at the grocery store. You can actually make them from home, too. So if you’re looking to cut costs, or you just want to make sure that ...

A new generation of home cooks is embracing canning—in part because it’s a good way to preserve the fresh produce of the season and have total control over what’s in the final product, and in part ...

Pot of boiling water on single burner - Kei Shooting/Shutterstock When you think of canned water, you might imagine small, gray, government-issued cans of drinking water stocked in a Cold War-era ...

Let’s look at pressure canning vs water bath. Learn which foods are safe to process in a boiling water bath and which must be canned in a pressure canner. There are two methods of canning: in a ...

This acidity chart tells you which foods are high in acid and which are low. High-acid foods can be canned with a water bath canner and/or a pressure canner, while low-acid foods must be canned with a ...