Even though it’s October, I’m canning away the last of the summer berries. We’ve still got raspberries coming in from a local farm and I wanted to do something a little different than the standard ...

My very favorite thing to can is jam. Not quick freezer jam. Not “in-a-hurry” pectin-added jam. I prefer to make old-fashioned, long cooking, no-pectin-added jam. Every year I make cases of apricot ...

Jam, jelly, and preserves are staples in home kitchens and pantries, perfect for spreading on toast or topping desserts. For beginner canners, understanding the difference between these popular fruit ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. It's June, and while sultry summer ...

My grandmother’s refrigerator was tiny. Space was at a premium, and the freezer only held an ice cube tray. She spent labor-intensive hours canning, storing the results on shelves in the garage. The ...

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Oh, summertime. Each year, I can’t help but chant: “Buried in berries, what a jam jamboree!” This alliterative refrain, from one of our favorite children's books, "Jamberry" by Bruce Degan, is an ...