“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off with a deep dive into stone fruit. In addition, he’s sharing tips on ...

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor, ...

"L.A. in a Jar" is a four -part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making ...

Distilled alcohol is antimicrobial and stable, so preserving fruit in alcohol long-term is a good option. The classic German rumtopf recipe below (classically made in a rumtopf crock, but you can use ...

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There’s not much that surpasses the flavors of apples, pears, grapes, figs or persimmons in the cool fall months. You should always consume produce in-season for the best flavor and nutrition, but ...

Add Yahoo as a preferred source to see more of our stories on Google. This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims' four-part series on preserving fruit at home. The ...

Jan Roberts-Dominguez / For The BulletinPicked-at-peak-of-perfection Northwest tree fruit nestled into jars, napped in a light syrup of sugar and water, then sealed to preserve their essence for less ...

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Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. If you are an enjoyer of martinis or Manhattans, ...

I dabble (some might say I cheat) in the practice of food preservation. My specialty is “Strawberry Freezer Jam á la Sure-Jell,” and it’s pretty tasty on a slice of toast. But I have a deep admiration ...