One of the signs of spring is asparagus making its appearance in your garden and in the fresh produce isle of your favorite grocery store. Most of us are familiar with green asparagus, but it is also available in white and purple varieties.
Here are three tips on how to check your asparagus to make sure you’re picking the best:
As you know, I do some freelance work with the fine folks at Mrs. Wages. And it’s exciting when they roll out new products for those of us who enjoy cooking and preserving food at home.
Well, have you checked out the Mrs. Wages website lately? Right there on the homepage are some new photos featuring some new products for 2017. In addition to a photo of their XTRA Crunch product, they have pictures of a new Bruschetta mix and a Pickled Okra product that will soon be found in stores and online.
One of the things we learn about when it comes to canning and food preservation is how to make sure what we share with friends and family is safe to eat. Make sure you handle food safely, prepare it properly and – when it comes to canning especially – follow the instructions to make sure things remain safe to eat when you take them off the shelf and serve them up.
Here are six basic rules to keeping your food safe from our friends at the National Center for Home Food Preservation at the University of Georgia …
Last week, I was contacted by Paula, a reader who is looking for a new pressure canner. There are a lot of things to consider when making this purchase and she was feeling a little intimidated:
I think I have to put on my big girl pantie and purchase a PRESSURE CANNER. They scare the beegeebees out of me, but there are some items I want to can this year that require the pressure canner. Do you have a suggestion as to what “brand”? I just don’t know where to start. Thank you in advance for any information.
If you do a search for pressure canners on the computer you come up with numerous answers…but some of them are actually pressure cookers not canners. I know of 3 major brands of pressure canners: All American, Presto, and Mirro (also marketed as T-Fal Mirro). Each has various features.
The first foods that are ready for preserving include strawberries, rhubarb, and asparagus. These foods are fairly easy to preserve – and strawberry-rhubarb jam is a great treat!
Here are a few tips on what to preserve and what to freeze for the coming season – that way you can enjoy the taste of Spring all year ’round.