This story is the third in a series on canning. In the next three weeks, we’ll cover more specifics and recipes for home preserving. We covered the basics of home ...

Pressure canning is the process of preserving foods in a kettle pressurized with steam. It’s the only safe method for low-acid foods. If it’s not done properly, home canning can have a high risk of ...

In Lancaster County, you could call spring the start of canning season. Now, there’s a new option to preserve fruits and other high-acid foods. Researchers at the University of Wisconsin-Madison have ...

My grandmother used to give me a case of quart-size, home canned green beans. I never realized the labor of love they were until I started canning myself. To me there is nothing as beautiful as a jar ...