In this episode, recorded live at the Minnesota State Fair, Wirecutter kitchen writer Maki Yazawa starts by explaining how ...

Safely stretch summer’s harvest by following these expert tips. Good news: As long as you follow tested recipes accurately, pickles do not need to be pressure-canned because they contain enough acid. ...

Canning isn’t for grandmas anymore. Take Steve Doherty, a heavily tattooed and pierced New York City bartender. He’s an unlikely enthusiast, but he’s been pickling and preserving in his tiny kitchen ...