From her modest but cozy home in the mountains of North Carolina, Ashley English is providing a model of party-giving and camaraderie for a generation more concerned about authenticity and human connection than about making a big splash.

What if I were to tell you that there was a way to put up fruit without refined sugar? Without Splenda? With only fruit juice? When I learned how to make refined-sugar-free jam, it was one of the best things I've tried in a while. I was hooked.

Paul Fuller and his wife Judy have been building their food processing business Sweet Creek Foods -- they refer to it as a "glassery" rather than a cannery -- for 12 years.

This preserve uses whole figs that have their stems removed but I keep their skins because I like them.

For those looking for their first canning adventure, or for those new to pickling cucumbers, Yeoman's shows you the complete process, and how easy it is to make your own fresh pickles.

Chocolate in jam: The next big thing?

Two food preservation experts demonstrate how to safely can fresh sardines, including a basic primer on a pressure canner.

If you've ever made homemade jam or pickles, you know how pleasurable it is to enjoy something you've made yourself. But you have to preserve them pro...

I didn't eat a canned vegetable until I was twelve. I was at summer camp, and the minute the canned green bean touched my tongue I spit it out, convinced it was rotten.