Preserves

Is it possible that someday I’ll just know where the jelling point is, like any practiced artist learns her craft? […]

A few people asked for more information about the labels I made for last weekend’s Rhubarb, Pear, and Vanilla Jam,

I wanted to do something to soothe myself after last week’s garlic disaster. That garlic jelly was a total loss.

When I said onions made me nervous, I didn’t know what I was talking about. Onions are innocent. Garlic, on

This month for the Tigress’s Can Jam, we were asked to get down and dirty with the allium family: onions,

In recent months, I’ve logged an astonishing number of hours making marmalade. Many kinds of marmalade. I’ve learned that lots

There’s pressure canning, and then there’s canning under pressure. Today, I learned about the latter. I’m one of those weird folk

I’m a Meyer lemon fanatic. Everything about them makes me happy — the yellow weight of them in my pockets

I packed away this blog almost a year and a half ago, and I didn’t expect to come back to

You probably know about the Darwin Awards — honors bestowed upon those who advance the human species by doing something