Our three experts are back to talk about preserving foods, specifically salsa. Chef Daniel Orr makes roasted tomatillo salsa. We visit the Fort Knox of seeds.
Janisse Ray says every morsel of food we eat starts with a seed. Her new book "The Seed Underground" celebrates the labor of love of seed saving.
'Tis the season for canning. We look into the history of pickling MVP -- the Ball jar. And, Chef Daniel Orr says deep-frying isn't the only way to enjoy okra.