“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 ...

The best way to freeze lemon juice is in ice cube trays, according to King. Here's how: Divide the freshly squeezed juice ...

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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 ...

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, ...

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 ...

Most children of my generation probably have the same memories of strife at the family dessert table. I'm talking, of course, about the fruit cocktail wars. You know, those occasions when siblings ...

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 ...

Shopping at a farmers market on a weekend morning can turn bittersweet if your eye for just-picked summer fruit is bigger than your refrigerator and appetite. That's a crisis first-time cookbook ...

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 ...