Summer is gone all too soon, but preserved herbs, fruits and vegetables will remind us of those long, hot days while you are in the depths of winter. Preserving isn’t hard to do, and, bonus, it makes ...

This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off with a deep dive into stone fruit. In addition, he’s sharing tips on ...

“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

"L.A. in a Jar" is a four -part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making ...

Today is the debut of “L.A. in a Jar,” a new series I created to show home cooks how simple it is to make fruit preserves (if you took the time to learn how to make sourdough bread over the past year, ...

There’s not much that surpasses the flavors of apples, pears, grapes, figs or persimmons in the cool fall months. You should always consume produce in-season for the best flavor and nutrition, but ...

Distilled alcohol is antimicrobial and stable, so preserving fruit in alcohol long-term is a good option. The classic German rumtopf recipe below (classically made in a rumtopf crock, but you can use ...

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor, ...

If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Listen 7:14 Shopping at a farmers ...