Welcome to our Weekend Cook and Tell where each Wednesday we turn the pages of the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Over at The New York Times, Cathy Barrow is talking about canning. In search of ways to preserve the glorious bounty that is spring produce, she's written a concise and friendly tutorial aimed at taking the fear out of canning.
For this week's challenge we're taking a cue from Barrow and asking all of you to share your tales of canning and preserving. We're looking for berry jams, jars of tomato sauce, terrines, pickles, and any other tasty shelf stable creation that's stocking the shelves of your pantry.
Show us photos of canned and jarred rations on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your canning ideas, recipes, and experiences next Wednesday.