The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets ...

Clean the jars and lids with hot soapy water and rinse well. Drip dry upside down, then place in a low temperature oven (100°C), for 20 minutes. Wash, peel and slice the beetroot into thinly ...

The best results in preserving come when fruits, herbs and vegetables are harvested at their peak. Toss or compost any that ...

Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the ...

Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle ...

It’s canning season in Western Pennsylvania. “You can ‘can’ just about everything,” said Denise Relihan, 55, of Harrison. “Tomatoes, peppers, garlic, rice ...

These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.