Canning is an easy way to preserve fruits and vegetables at home. Here's what to know to get started and an easy recipe for homemade dill pickles.

Dilly Beans Makes about 4 pints 2 pounds green beansGarlic cloves2 1/2 cups of vinegar4 dill heads2 1/2 cups water1/4 cup of canning saltAbout a teaspoon of cayenne pepper Trim the ends of beans an… ...

Dill Sandwich Slices 13 13 cups sliced trimmed pickling cucumbers 3 tablespoons pickling spice 4 cups cider vinegar 4 cups water 3/4 cup granulated sugar 1/2 cup pickling salt (see note) 5 bay ...

Tips for making a truly crunchy dill pickle, and three small batch recipes from Amy Bronee’s Canning Kitchen Learn how to preserve the best of summer's produce with three simple, small batch ...

Small-batch canning has become a popular trend. What better way to preserve summer harvests than by making pickles?

And because the recipe Kestell recommends for dill pickles involves fermentation rather than processing or pasteurization, you don't even need to worry about heating your jars to sterilize them.

Pickles were part of the canning ritual, and I remember my Mama washing buckets full of dirty cucumbers (the bathtub may have been involved), sprinkling them with lime, soaking them and rinsing ...

Canning is as much evolution as much as it is about traditions. Every summer I seem to add another food to my repertoire, thereby forming new batches of pickles or chutney I feel compelled to ...

More climate change challenges, new dry farming crops for the Northwest, a wine behemoth cuts back and a prized-recipe for garlicky dill pickles.