Here's a canning recipe that married sublime simplicity with the pragmatism of storing an abundant harvest for the winter. There's just three ingredients in these preserved figs, from Liana Krissoff's ...
“Canning in the Modern Kitchen: More Than 100 Recipes for Canning and Cooking Fruits, Vegetables and Meats” by Jamie DeMent, Rodale Books, $24.99, 224 pages, paperback As the North Carolina owner of a ...
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 ...
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