Preserves, jams, jellies, savory jams, conserves, and chutneys. Bruce Weinstein and Mark Scarbrough talk about preserving sweet things, partly because we’re excited about our new cookbook COLD CANNING. Plus, a one-minute cooking tip about cutting boards. And what’s making us happy this week.
Read moreWELCOME TO OUR KITCHEN: We're talking about all sweet things preserved!
A photo by the fabulous Eric Medsker: jams and preserves from our new cookbook COLD CANNING!