Latest from The Spokesman-Review

• Preserving today means treats later

  October 7, 2010 in Washington Voices on Page V1 I can. By that I don’t mean I am able, capable or have permission to be or do something. I mean I put up preserves. My extended family marvels at …

• Food preservation book moves beyond modern canning

  August 25, 2010 in Food on Page C1 Tomatoes are ripening, trucks full of peaches are wending their way to farmers markets, and everywhere, home food preservation enthusiasts are working frantically in their steamy kitchens to put it …

• Classes being offered on safely canning foods

  July 14, 2010 in Food on Page C1 Ripening raspberries in my backyard never make it into the house, let alone into a canning jar. But since I’ve eaten myself silly on Yakima cherries from the farmers markets …

• Canned foods can be enjoyed by those with health concerns

  July 29, 2009 in Food on Page C1 Canning at home is still possible even if health problems have forced diet changes or cutting calories is a goal. Just don’t slash the sugar in great-grandma’s jam recipe and … 1

• Tips will help preserve summer year-round

  June 17, 2009 in Food on Page C1 Harvest is still awhile off for most things in my garden, but I’m already making plans. I’m eyeing eggplant chutney and pickled cantaloupe recipes, and testing fruit leathers on the …

• Three recovering from botulism

  February 28, 2009 in City on Page B1 A serious case of botulism in Spokane has prompted warnings from food preservation experts and health officials to follow strict safety rules when canning vegetables at home. A nurse in …

• Botulism blamed on improper home-canning

  February 27, 2009 in City A serious case of botulism in Spokane has prompted warnings from food preservation experts and health officials to follow strict safety rules when canning vegetables at home.

• It’s not just the heat, it’s the acidity

  August 27, 2008 in Food on Page D1 Poor tomatoes. Of all the fruits and vegetables put into canning jars, none is more controversial. When new research in the late 1980s and early 1990s required the USDA to …

• Ancient art of pickling

  August 20, 2008 in Food on Page D1 Looking for fame, strength and beauty? Try pickles. The practice of pickling foods is ancient. Archeologists say there is evidence that the Mesopotamians pickled in 2400 B.C., according to research …

• Sweeter side of canning

  August 13, 2008 in Food on Page D1 This is the fun part of canning class. Jams, jellies, preserves, marmalades and other spreads are easy and fun. They make great gifts and there are almost endless possibilities.

• Before preserving vegetables, invest in a pressure canner

  August 6, 2008 in Food on Page D1

  It’s time to add a new piece of equipment to the canning pantry.

• The fruits of summer’s labor

  July 30, 2008 in Food on Page D1 Pulling back green leaves to find the perfect, plump apricot is my idea of fun. Better yet, I love helping a child reach the sun-kissed fruit high in the tree. …

• Yes, we can

  July 23, 2008 in Food on Page D1 Maybe you’re trying to save money. Perhaps offering your family wholesome foods you make yourself is a goal. Or, maybe those garden boxes you planted in the backyard are now …