This low-and-slow cooking technique turns chiles, tomatoes, and oil into a smooth, deeply flavored salsa that works on just about everything.

Salsa made from sun-ripened tomatoes just plucked off the plant tastes so delicious that it’s understandable that you want to preserve it to enjoy all year. But if you’re unsure about water-bath ...

One of my earliest memories of our move from North Adams to Adams is a row of jars of canned jam in our kitchen. We lived in a brand new apartment on the second floor of the Millhouses, one of the ...

Adding salsa to hot oil might sound reckless—but this high-heat technique transforms raw blends into thicker, richer, restaurant-worthy sauces in minutes.

The Oregon State University Extension Service will host a hands-on food preservation workshop Wednesday, Aug. 13, from 9 a.m. to noon at the OSU Extension office in Redmond. Taught by Master Food ...