New Pickle Product Review: Mrs. Wages® Xtra Crunch™
By Master Canner Shirley Camp, MS, LD, LDN Retired
When making pickles at home, most of us want crunchy pickles just like those in the store. Because of the high water content of cucumbers, when heated in brine, the crunchiness may be lost. Mrs. Wages® has just added a new product to their line of canning products, Mrs. Wages® Xtra Crunch™, that will put some of the crunch back into your pickles!
I’ve received a few really good pickle questions over the past week. Here are two:
I process about 90lbs of dill pickles each summer. I discovered Mrs Wages pickle mix a few years ago and love it! I’ve tried several of the Wages mixes. One in particular I’d like help with is the pickled mixed veggies. I’ve tried twice and both times the carrots and cauliflower turn out so mushy! I want them crisp like when you buy them in the store. What am I doing wrong?
Also, when I have extra dill pickle brine, I put up several pints of dill carrot sticks. They are so yummy!!!
And another from Pam:
Is it ok to ad the white powder (can’t think of the name) that makes pickles stay crunchy to a store bought mix?
Both good questions that deserve answers: Continue reading
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
I’ve been getting a lot of questions from canners lately. Some of them come in through the blog and others flow in via Facebook. I’ll answer them as quickly as I can and post them here.
One of my Facebook friends asks a good question about preparing cucumbers …
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