As if to turn on a dime, the little person I cook for and eat with most often went from proclaiming that oysters were her favorite food to announcing that her favorite food was in fact a hamburger. I knew this would happen.

So, in an effort to temper meat consumption, but still occasionally provide her with what she says she loves, we make a big stink out of it: clapping out our own patties, simmering sweet onions, and now, making our own ketchup.

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When it comes to spreading jam and jelly on sandwiches, a classic PB&J is just the beginning. For instance, have you ever tried grilled cheese with strawberry jam or other preserves? Read on for some more savory ideas… More

Q: I am looking to make blueberry jam to give as a wedding favor when I get married next June. I want to can in small 2-ounce jars, but I am having trouble finding information on how to process them and how long the jam's shelf life will be in these mini jars. Any help would be greatly appreciated! More

Got tomatoes? Maybe your garden is rolling in them, or you just couldn't resist buying an entire flat at the farmers' market. Here's a delicious (and space-efficient) way to preserve their flavor for later: Make tomato paste. Yes, the stuff that comes in cans. Yes, this is better. Much better. More

Weck jars are a popular canning in jar in Europe that are really catching on here in the States and Canada. They are unique in that they consist of a tempered glass jar, a rubber gasket, a separate glass lid and metal clamps to hold the gasket and lid in place. Where did these jars come from and how long have they been in production? More

We hate to say it, but summer will be over before we know it. Now is the time to preserve some of the season's gems like tomatoes, peaches, corn, and peppers. Preserving isn't just about canning, though. Here are some tips for freezing, pickling, making sauces, and more. More

Have you ever smacked your forehead in December, wishing that you had started a DIY food gift earlier? Well, now is the time to do exactly that. Things like homemade vanilla and booze-spiked fruits are best when given several months to steep and mellow - not to mention the infamous fruitcake (which can be really delicious when you make it yourself). More

Quitokeeto (pronounced "kee-toh") is an online pop-up shop curated by Heidi Swanson (of 101cookbooks.com) and Wayne Bremser. With an eye towards beautiful, lasting design, the shop features utilitarian kitchen "jewelry" and unique products from small producers. Their aim is to stock a very short list of things that are special, lovely, and worth owning. More

CSAs (Community Supported Agriculture) are something many of us are familiar with. CSAs are programs where customers pay farmers to share in their harvest (usually in the form of a farm box that is delivered or picked up at a farmers market). But this model of purchasing food has gone beyond weekly bundles of squash and kale — I've seen weekly share programs evolve into meat, cheese and pasta CSAs. And now for the first time, a company in Boulder, CO has started something really new — a CSA for preserved goods. More

We've posted a fair amount about small-batch canning here at The Kitchn, but I'd like to take this concept one step further and encourage the tiny-batch, refrigerator method of jam making, especially for the solo cook. The approach is simple: make a single jar of refrigerator jam every couple of weeks, or whenever you are inspired by what you find in the market. More