<p>Wondering what to do with this summer's bounty? This week's Please Explain is all about canning, pickling, and preserving. We're joined by  Katherine Alford, director of the Test Kitchen at The Food Network, and food writer Eugenia Bone.</p>

Wondering what to do with this summer's bounty? This week's Please Explain is all about canning, pickling, and preserving. We're joined by Katherine Alford, director of the Test Kitchen at The Food Network, and food writer Eugenia Bone.

<p>Wondering what to do with this summer's bounty? This week's Please Explain is all about canning, pickling, and preserving. We're joined by&nbsp; Katherine Alford, director of the Test Kitchen at The Food Network, and food writer Eugenia Bone.</p>

Please Explain: Canning and Pickling

In Please Explain, we set aside time every Friday afternoon to get to the bottom of one complex issue. Ever wonder how New York City's water system works? Or how the US became so polarized politically? We'll back up and review the basic facts and principles of complicated issues across a broad range of topics — history, politics, science, you name it.

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Please Explain: Canning and Pickling

Please Explain: Canning and Pickling

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