Is it just me, or is anyone else always on the hunt for good snack ideas? I can usually manage coming up with a healthy lunch or an inspired dinner, but my afternoon hunger often caves to chips, salsa, and melted cheese. Seriously, you'd think I would have outgrown that old standby by now... More

A piece of toast spread with a gratuitous amount of peanut butter can be a saving grace on a bad day. It can also be a saving grace when we forgot to plan our lunch ahead or when we suddenly need a batch of cookies for a potluck or any number of kitchen emergencies. I couldn't imagine my pantry without a jar of peanut butter. What's your favorite kind? More

You've just spent the entire day in the kitchen with your canning project, a true labor of love. Finally, you sit back and gaze with satisfaction at your row of sparkling jars, ready for the pantry or gift giving. But you aren't quite finished yet! Your jars need to be labeled with their contents and canning date, a golden opportunity to express your true style. Read on for five unique canning jar looks. More

If you're much into canning, you've likely turned towards fall jams and apple butter at this point in the year. Maybe you're preserving the last of those early fall tomatoes. But wait just one minute! We've discovered a use for sweet peppers and tomatoes that's even easier than canning — and just as delicious. Freezer slaw. More

Q: Does anyone have ideas for making homemade juice concentrates? It's the end of summer and there is all this perfectly ripe fruit. I'm thinking of putting everything through my juicer and freezing it. Any other suggestions?

Sent by Thomas More

Q: I recently made a huge batch of pickled watermelon rinds for the first time, which turned out to be rather sweet, not sour like I expected. Any ideas for how to use them? More

Q: I grew a batch of red Spanish pepper plants out of the seeds from a supermarket pepper. Against all expectations it gave me about 60 peppers in total. I want to pickle them, but what is the best way to do it without loosing the punch they give?

Sent by Martijn More

I admit that I'm coveting one of those gorgeous ceramic fermentation crocks, either a classic old-school model from Germany or a pretty handmade version from a local potter. But we're talking a major investment here, somewhere around $175-$200. It's a lifetime investment purchase, I know, but I just don't have that kind of cash. So I was thrilled when I discovered that Erica of Northwest Edible came with an alternative plan that comes in at around $10. More

My neighbor's tree is brimming with quince. Membrillo, a Spanish quince paste, is one of my go-to mates for cheese. And so yesterday, I decided to make some. More

Q: I canned a lot of apple chutney in 2010 and have several jars leftover that I need to use up this year. What can I make with it?

Sent by Cynde More