I'll admit to using several of these words interchangeably on a regular basis. For the longest time, I thought that if mashed-up fruit came in a jar, it was essentially all the same thing. But as it ...

“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 ...

Fresh apricots are one of the loveliest gifts of summer but their season is incredibly short. Preserving them in a simple combination of brandy and sugar is an easy way to capture the sweetness to ...

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 ...

A freezer makes time stand still. And for anyone bent on capturing the local harvest, that’s golden. Say the berry harvest is coming on fast and furious and you’re zooming off to a five-day conference ...

Cooking has always been somewhat therapeutic for me. It’s literally science you can eat! The rules are absolute: If “X” substance is applied to “Y” with the given constraints, then a pineapple ...

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, ...

When faced with, say, four quarts of fresh-picked strawberries, some people eat what they can of them and stick the rest in the fridge. Certainly they will keep better that way than they will at room ...

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 ...

Isabella Dalla Ragione hunts in abandoned gardens and orchards for forgotten fruits, preserving Italy's agricultural heritage ...