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 ...

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 ...

When Pam Carson was a young mother in 1974, she canned some jam and fruit, and entered the results in the Utah State Fair — and won a first-prize ribbon for her raspberry jam. She kept competing, year ...

In Tricia Romano’s “The Freaks Came Out to Write,” an editor sums it up: “We were such a weird animal. We weren’t apples or oranges. We were like a kumquat.” ...