Posts

What Approximately Sixty Pounds of Tomatoes Looks Like

by Marisa McClellan | September 13, 2010

Canning 101: Why Recipes Call for Bottled Lemon Juice

by Marisa McClellan | September 8, 2010

Slow Oven-Roasted Roma Tomatoes

by Marisa McClellan | September 5, 2010

Canning 101: Why You Can’t Can Your Family’s Tomato Sauce

by Marisa McClellan | September 1, 2010

Watermelon Jelly Recipe

by Marisa McClellan | August 30, 2010

Unfancy Pickled Jalapeno Peppers

by Marisa McClellan | August 27, 2010

Canning 101: How to Store Finished Jars

by Marisa McClellan | August 25, 2010

August Can Jam: Tomato Butter

by Marisa McClellan | August 21, 2010

Canning 101: On Substituting Salt in Pickling

by Marisa McClellan | August 18, 2010

The Filling Station in Chelsea Market

by Marisa McClellan | August 14, 2010

Photos From Last Week’s LA Times Canning Piece

by Marisa McClellan | August 12, 2010

Canning 101: When Black Scum Forms on the Outside of Jars

by Marisa McClellan | August 11, 2010