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Technique: Preserving Place’s Martha McMillin on her award-winning strawberry preserves
A jar full of glistening homemade preserves makes a year-round prized treat, whether smeared on a hot biscuit, dolloped onto goat cheese, or draped over ice cream. Here, Preserving Place’s Martha McMillin explains how to make her award-winning recipe.
Get to canning with Preserving Now’s Lyn Deardorff
Lyn Deardorff didn’t start canning until she got engaged and met her future, canning-obsessed, mother-in-law. Flash forward 40 years, and today she’s one of the South’s resident canning experts, teaching classes as Preserving Now at Piedmont Park, Serenbe, and the Nashville Farmers Market.
5 tips for D.I.Y preserving and canning
There's nothing quite like enjoying summer fruits and vegetables in the heart of winter. Read on for our tips on how to start canning and preserving your fresh produce.
Classic Dilly Beans
If you're looking for a use for all those green beans coming in right now, this classic pickle recipe from So Easy to Preserve from the University of Georgia Cooperative Extension is the way to go.