• Keeper Crops
    How to store the summer harvest for the winter kitchen.
  • Quick, Easy Techniques for Preserving the Harvest
    If you find yourself with more vegetables than time, here are a few of the super-quick, after-work solutions for saving some of summer's bounty for cold winter days.
  • Planting and Harvesting Garlic
    Learn how to plant and harvest garlic in two step-by-step slideshows.
  • How to Harvest, Cure and Store Onions
    When stored correctly in their own papery wrappers, some types of onions will maintain their quality for as long as a year.
  • Preserve Tomato Flavor in Jars
    Use April McGreger's recipes to concentrate the essence of fresh tomatoes into condiments that deliver a burst of intense tomato flavor—and make the most of space in the pantry.
  • What to Do With Green Tomatoes
    Frying isn't the only option. Tart and firm, green tomatoes hold up well in long-cooked relishes and chutneys.
  • Preserving the Harvest from an Herb Garden
    You can enjoy your herb garden harvest all year with one of several easy techniques.
  • All About Potato Varieties
    How to understand the differences between potato types and what you can expect in the kitchen.
  • Make Your Own Pesto
    If basil is part of your herb garden,make pesto part of your pantry with these recipes.
  • Gather Gifts from the Garden
    Giving a gift you've made yourself sends a message of caring to the recipient, and using homegrown materials makes it even more special. Summer is the time to gather and prepare flowers and herbs so you'll have plenty of gift-making materials.
  • How to Make Roasted Tomatoes
    A simple technique brings out flavor in the backyard harvest.
  • Making Pepper Jelly
    Preserving in jars is simple and foolproof.
  • Making Perfect Pickles
    I'm passionate about pickles. That's why caring for my cucumber crop tops my list of garden chores. And to me, there is nothing worse than a soggy, limp, crunch-less pickle. My biggest goal is to make sure they stay crisp!
  • The Harvest Homestretch
    In the vegetable garden, late summer is the seventh-inning stretch; time to step back and make strategy: How do I make the most of the remaining season? What's working and what needs help? Here are a few tips from an old pro on how to score big in the end.
  • A Guide to Making Pickles, Sauerkraut and Other Fermented Foods
    Learn how to make your own pickles, sauerkraut and other preserved foods. Specially designed crocks make it easy.
  • Recipes for Pickles, Sauerkraut and Kimchi
    Step-by-step instructions for delicious pickled and fermented foods.
  • Make Your Own Hot Sauce
    As the weather turns cooler, preserve some of summer’s heat by making your own spicy condiments. By choosing the right peppers, spices and vinegars, it’s easy to create a range of flavors: from a fruity tropical fire to a slow, smoky burn. Start with our Hot Sauce-Making Kit, and you can bottle a sauce that’s exclusively yours.
  • Make Goat Cheese at Home
    Making your own chevre is easy when you start with the Deluxe Cheese-Making Kit, which contains almost everything you need. Just add goat's milk.
  • Make Your Own Chutney
    One of my favorite “preserves” is an easy and delicious chutney, using a recipe from my mother-in-law, Brenda, who lives in Bath, England. Chutney is a staple over there and my English husband and I make vats of “Mum’s Chutney” to use throughout the year.