Keep produce simple, safe, and flavorful with these fast tips you can trust. Quick setup Wash, dry, and trim produce well. Slice evenly at 1/8 to 1/4 inch for faster, even drying. Arrange in a single layer with space between the pieces. Rotate trays halfway through for even results. Use parchment for fruit leathers, not for jerky. Prep that pays off Prevent browning on apples, pears, and bananas with ascorbic acid or lemon juice. Blanch sturdy vegetables, like carrots or green beans, for 2 to...

Cranberries shine in jars. This list pulls together bright, reliable recipes that fit a busy canning day. Each recipe walks you through safe steps, clear ingredients, and tested methods you can trust. Cranberries are one of my favorite items to can each year. Cranberry Jelly I love starting with a classic. This shiny, sweet jelly captures the true flavor of fresh apples. Spread it on warm toast or swirl it into yogurt for breakfast. The process is simple, but a clear set of instructions makes...

Fresh pumpkins and winter squash store well, but they can also be canned and frozen for long-term storage. Here is how to keep that harvest safe and tasty all season. Canning Pumpkin and Winter Squash Pressure Can in Cubes Only Never can pumpkin and squash puree, it is too dense for safe canning. Use peeled, seeded cubes packed in hot liquid. Do not mash before canning. Follow the tested times, headspace, and pressure, and adjust for your altitude. Full Step-by-Step Instructions Freezing...