Canning is having a moment.
So is pickling, preserving, jam making and all around "putting up," as they used to say — and now do once more — of the season's harvest. And if that puts you in mind of a remote farmhouse kitchen, gingham aprons and a cellar lined with rows of apple butter, then you haven't been paying attention.
At Food in Jars, blogger Marisa McClellan makes peach-plum jam from a most unusual perch — the 20th floor of a Philadelphia high-rise — and draws more than 100,000 hits per month.
Marisa has PDFs of the dead tree edition over at Food in Jars.