This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.

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Spring is time for strawberry-rhubarb jam.

Reader Comments (5)

I grew up eating tons of rhubarb back in the Midwest, but can't ever seem to find it in Southern California ... where do you get it?

April 26, 2012 | Unregistered CommenterBowen

Nice to see you posting again, Kevin; we miss you!

Bowen, I've seen rhubarb at Von's, but I also run into it at farmers' markets, too.

April 26, 2012 | Unregistered CommenterDiana B

If you have a place to garden, PLANT some rhubarb! Even at farmers' markets, the specimens are pretty sorry.

April 30, 2012 | Unregistered CommenterNina R

In Michigan, rhubarb and strawberries are not in season at the same time....rhubarb comes first, then berries later.

May 7, 2012 | Unregistered CommenterMomskitchen rhubarb is ready, I made a rhubarb cake last week...strawberries should be ready in Ohio soon! ♥

May 9, 2012 | Unregistered CommenterMartha

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