Another in our continuing series of instructional videos you’ll find on the Mrs. Wages Channel on YouTube. Here’s how to use their salsa spices to make a quick, fresh and delicious salsa mix to serve to family and friends …
What is the shelf life of items we can? Is it one year for everything, or does it vary from jam to pickles, etc.. .? Providing, of course, all proper canning procedures were followed.
There are a lot of factors that can effect the shelf life of the products you can. Continue reading
Another Mrs. Wages instructional video!
This time we take a closer look at pickles. Dill pickles to be exact …
As always, if you have questions, please post them below or contact me through my website.
“When putting up pickles, we pack the jars then we put hot water in the jars for 10 minutes. After we drain them, we put the brine in and process. This has worked very good for us. What are your thoughts?”
RC writes in to the website with an important safety question:
“Do you have any tips for safely opening home-canned foods? The seal was so tight that the lids scraped my hand when I took them off. I have read to use the tip of a knife, but I can just picture the knife flinging across the air! “
It’s a good question, and using the tip of a knife can be problematic (unless you’re regular job is with the circus). You should find the two-piece lid to be fairly easy to open if you take off the outer ring and then use an old fashioned “key” type opener to pry the lid off.
Many hand-operated can openers have one part designed for this use as well.
Good luck and happy (and safe) canning!