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Canning and preserving are still hot topics in the food world! To keep this trend fresh and new, this year’s Canning magazine will feature all types of preserving for the do-it-yourself cooking enthusiast. Of course we start by covering all the favorite topics (with sensational new recipes and flavor profiles) for canning jams, preserves, tomatoes, fruit and squash butters, chutneys, salsas, preserved fruit cocktails, and pickles. But inside you’ll also find new ideas for making six different fruit syrups for waffles, freezing everything from a bumper crop of corn to our deluxe vegetable soup recipe, yummy refrigerator recipes for using up your extra produce, and a detailed section on drying everything from meat to vegetable chips (complete with our test kitchen analyses of three popular dehydrators). Plus, you’ll find the most flavorful ways to ferment garden produce, including homemade kimchi, sauerkraut, and a Sriracha-style hot sauce. For anyone who needs a refresher course in the art of canning, we will provide our Canning Basics section that details everything you need to know about safe and delicious canning and preserving.