A reader writes in … “Last year, I made dill pickles for the first time using Mrs. Wages product. The taste was very good but the pickles were not crisp. Is there something I need to do or add to make the pickles crispier?” Continue reading
One of the things I love about this blog is that I get to give away all kinds of canning goodies from our friends at Mrs. Wages. This month is no exception – we have the “Perfect Pickle Sampler” to share with all of you. The package includes:
- Pickling Lime
- Pickling and Canning Salt
- Kosher Dill Pickles Quick Process Pickle Mix
- Zesty Bread & Butter Pickle Quick Process Pickle Mix
- Polish Dill Pickles Quick Process Pickle Mix
- Sweet Pickle Relish Quick Process Pickle Mix
- Bread & Butter Pickles Quick Process Pickle Mix
- Sweet Pickles Quick Process Pickle Mix
- Spicy Pickles Quick Process Pickle Mix
- Dill Pickles Quick Process Pickle Mix
- Kosher Dill Pickles Refrigerator Pickle Mix
- Filled Green Beans Refrigerator or Canning Mix
- Sweet Pickles Refrigerator Pickle Mix
- Polish Dill Pickles Refrigerator Pickle Mix
- Spicy Pickles Refrigerator Pickle Mix
- Pickled Beets Refrigerator or Canning Mix
- Pickled Vegetables Refrigerator or Canning Mix
- The Mrs. Wages Home Canning Guide and Recipes
You can enter below:
Honestly, I don’t get a lot of questions about parsnips, but Susan wrote in the other day with a good question in search of an answer:
What is your favorite way of preserving parsnips?I do can them but do not really like the results. They taste good in soups and mashed potatoes but I would like to do more with them.
So the question is, should you can or freeze parsnips? Continue reading
Great for brunches or a family treat, try making your own fresh blueberry jam or jelly with Mrs. Wages® Fruit Pectin Home Jell® Fruit Pectin or you can use prepared blueberry jam to save time.
Servings: 12 muffins
Prep: 25 minutes
Bake: 20 minutes
1/4 cup butter, cubed
2 cups all-purpose flour
1/4 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup plain yogurt
1/2 cup milk
1 egg, lightly beaten
1 tsp vanilla extract
1 cup blueberry jam or jelly
Confectioners’ sugar, optional
- Preheat oven to 425°F.
- In a small saucepan, melt butter over low heat; set aside to cool.
- In a large bowl, combine the flour, sugar, baking powder and salt. In another large bowl, combine the yogurt, milk, egg and vanilla; stir into dry ingredients just until moistened.
- Spoon half of batter into 12 greased or paper-lined muffin cups. Place 1 tsp jam or jelly in the center of each; top with remaining batter.
- Bake for 20-25 minutes or until golden brown. Cool for 5 minutes; remove from pan to wire rack. Dust with confectioners’ sugar if desired. Serve warm with remaining jam or jelly.