With bacon jam appearing on restaurant menus and artisan pickles piled high at farmer’s markets, it’s clear that canning has made a comeback. It’s a great way to enjoy your favorite fresh produce all year long; it’ll stay shelf-stable and botulism-free, as long as you follow the directions carefully. If you’ve wanted to try “putting up”—the old-timey term for preserving at home—but didn’t know where to start, kick ... Read More