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What do you do when someone gives you nearly a peck of (unpickled) hot peppers like these? If you’re like me, you freeze them. (Of course, you could also pickle them.)
I no doubt harmed their quality by letting them sit in the fridge for a week, but then I dug in. I washed them, lopped [...]

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This post is for the edification of wannabe canners and for the amusement of those of you who have been pickling, canning and generally “putting up” for years.
No, I am not a canner. I am, however, foolish. Despite my awareness of the endless rules that accompany canning, I nevertheless subconsciously bought into the many professions [...]

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Home canning has enough rules to fill a peck of pickled peppers, which is probably why:

Most canning seems to be done by people who learned it from their elders.
Most canners break the rules.

I arrived at those conclusions after years of interviewing home cooks, including some [...]

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If I knew then what I know now, I probably wouldn’t have undertaken this exercise in freezing apples. But this is how we learn, right? It started because I wasn’t of a mind to turn on the oven, so I decided to prep half my apples, freeze them and turn them into pie at some [...]

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I finally got around to those apples, and my second adventure in food preservation for the year. (The dried mint was the first.) Seeing as I prefer to do things the hard way, I decided to turn some of the apples into applesauce and prep the rest for future pie-baking. Turns out I had a [...]

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It’s been a bountiful year for sour cherries hereabouts, and I couldn’t help but notice that my neighbor’s cherry tree was still bursting with them despite being picked at by me, another neighbor, the owner neighbors and countless birds. So I picked some more—almost 2 pounds—after the tree owners said to pick as many as [...]

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