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

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

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

Make the quick-pickle brine: In a medium saucepan, combine water, vinegar, salt and sugar. Heat over medium heat, stirring, until salt and sugar are dissolved. Remove saucepan from heat. Make the ...

Looking for a nutritious snack to give you a boost of energy? These energy balls will do the trick! Each recipe makes at least 10 servings, making them a great addition to your weekly meal prep.

When you have a bumper crop, here’s a mint jelly recipe for canning that taps your mint harvest ... This particular recipe comes from my time-tested Ball Blue Book of Preserving.

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 ...