When making homemade jam, check to see if the jam is ready to be canned by placing a plate in the freezer. Once the pectin has been activated and the jam boiled, test it by placing a dollop of jam on the frozen plate. Wait a minute for it to cool and solidify, and then swipe your finger through the dollop, creating two separate sides. If the jam stays separated and you continue to see the plate where your finger ran through it, it is ready to be canned. If the jam seeps back together, continue boiling for another 1-2 minutes and then try this method again. Note. Be sure not to overboil or the jam will be rock hard! We'd love to hear your canning tips in the comments below!

Did you know the order of ingredients makes a big difference when concocting a smoothie? It's true! Add liquids first and solids second. The spinning vortex created by the liquid ingredients will pull the solid ingredients down into the mix, making for a perfectly blended smoothie without any fuss or pushing and prodding solid foods toward the blender blades. What smoothies are you enjoying this summer?

Bring a batch of Rice Krispie treats on your next camping trip and enjoy them in a whole new way. Pop a Rice Krispie treat onto the end of a stick the same way you would a marshmallow, hold it over the fire until it starts to char, and you'll end up with a delicious toasty take on this classic dessert bar. Are you going camping this summer? What are some of your favorite foods to prep over the fire?

We love tomato season, and the way tomatoes are stored has a big impact on their flavor and longevity. Make beautiful heirloom tomatoes last as long as possible by keeping them on the counter, out of direct sunlight, and turned stem and shoulders down. This will keep tomatoes in top form until ready to consume!

Keep your apple and pear slices looking fresh on a cheese platter with a 10 minute dip in cold salty water (1 tsp salt to 1 cup water). After the slices have soaked, rinse them in cold water to eliminate any salty flavor, pat dry, and improve the look of just sliced fruit for hours. This method is ideal when prepping apples and pears for anything from cheese boards to school lunches.

We love to cook with cast iron! To take proper care of your cast iron, here are 4 easy steps: 1. Wait for the cast iron to fully cool before cleaning. Then, scrape off any hard bits of food and wash with warm water, a small amount of dish soap and a sponge. 2. Dry thoroughly (this step is very important because water left on cast iron can lead to rust!) 3. Re-season (if it is looking dull) by using a paper towel to wipe the inside of the pan with a thin layer of oil, place in a preheated oven at 375 degrees F for 1 hour. 4. Store in a cool, dry place.

Before cooking rice - toast it for an extra nutty flavor! Heat it on the stovetop in a cast iron or non-stick pan with a little butter and salt until it browns slightly and begins to smell nutty. Then, cook as usual and enjoy the benefits of the extra flavor! Add even more savoriness by using chicken stock instead of water

Don't throw out that pasta water! Reserve it in a bowl, let it cool for a bit, then add it to an ice cube tray. Once frozen, you can store those starchy pasta water cubes in a freezer safe container to give yourself the gift of pasta water for future pasta sauces, or to add flavor and substance to other sauces and soups when cooking.

The next time you cook a batch of tomato soup try swapping out cream for cooked and drained white beans before pureeing the soup. The beans will bring a similar creaminess, increase the savory flavor, and add protein to the soup. We love this trick for tomato soup but it actually works great for most creamy soups!

Try our pre-folding parchment paper method for a perfect fit in any pan! Tear off the amount of parchment paper needed to line the pan, flip the pan upside down, lay the parchment paper down over the base of the pan and fold the parchment around the bottom of the pan. Sharply fold each corner, remove the parchment, flip over the pan, and pop the pre-folded parchment inside the pan to line it. You should have a perfect fit!