Peppers come in a range of colors and flavors. The most common are the mild, sweet, thick fleshed bell pepper, the even milder pimiento pepper and the hotter chili and jalapeno peppers. Peppers can be ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

If Mother Nature has blessed you with a bounty of peppers, make the flavors of season last a little longer by drying, pickling or turning those red-hot beauties into sauce. Food editor Kelly Brant ...

Learn how to ferment salsa at home with minimal equipment by fermenting garden produce to capture foods rich in nutrients, gut-friendly probiotics, and flavor! It always starts innocently enough: You ...

I am slowly dipping my toes into the waters of food preserving this summer. Over the next couple of weeks, I’m going to be trying my hand at water-bath canning, but I thought I’d start with something ...