Summer harvest is coming in but what to do with the extras? Get some ideas and learn how to get started with boiling water, atmospheric steam, and pressure canning in this free, virtual workshop July ...

In a previous column, I discussed how to preserve your fruit crop by freezing or dehydrating it. Since I am also a certified master food preserver, I thought I would use this column to discuss canning ...

There s nothing better than biting into a perfectly ripe peach or dicing just-picked tomatoes for a quick summer salad. Except, perhaps, enjoying that same peach or tomato during the dead of winter.

Although corn may be preserved by a variety of methods, the convenience of ready-to-use canned corn makes it worthwhile to spend the time pressure-canning it. Corn is a low-acid food and for safety ...

A deeply philosophical question. But seriously, doesn't it take time? Isn't it complicated? Aren't there safety risks? The idea behind canning is to preserve the very freshest, ripest summer foods — ...

Summer’s incredible bounty of fresh fruits and vegetables is part of what makes this time of year so great. Every time you bite into a juicy, vine-ripened heirloom tomato, you don’t think about the ...

What do you do with all the vegetables from your garden? You will cook what you can but then there is always more than you can use. Why not can or freeze it? There are several free publications ...

If you haven’t canned food before, an “Introduction to Canning” class offered by the Master Food Preservers of San Luis Obispo and Santa Barbara counties can teach you how. The class will be offered ...