Pickled yellow squash is one canning expert's favorite recipe for the bounty of her garden. (The NOLA.com | The Times-Picayune archive) Quincy Cheek tells people: Use tested recipe when canning and ...

This beloved mustard pickle, which hails from eastern Canada, is a close relative of the British chowchow; both call for a paste of flour or cornstarch to thicken the brine. I shy away from thickeners ...

I believe that the best recipes can be found on the most tattered recipe cards and any loose slips of paper that have been creased and stained so often they’re barely recognizable. So when I came ...

There’s no easy answer, really. What lands in this column sometimes depends on what’s growing in my gardens and what is seasonal. Then again, I may share a recipe that’s caught my eye regardless of ...

Sophie Papendieck, born in 1876, was known for these mustard pickles; the family believes they were sold in the meat market owned by her husband, William, in Sheboygan. The family lived above the ...

My grandmother’s refrigerator was tiny. Space was at a premium, and the freezer only held an ice cube tray. She spent labor-intensive hours canning, storing the results on shelves in the garage. The ...