Jar size does matter.

Pickles-in-7-easy-steps-(cropped)The other day, I received a good question about substituting one sized jar for another. I love sharing my experiences with readers and fellow canners, so feel free to shoot more questions over to me via my website or by posting them on my Facebook page.

The safest way to can is to make sure you’ve got the right equipment and the knowledge you need to do the job consistently and efficiently.

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How Full is Full Enough?

vegetables series: cucumbers pickles

I received a very practical canning question from Bonnie the other day and thought I’d try to share a little practical experience to help clear things up.

Bonnie’s question is about pickles. Specifically, packing a jar with cukes before adding the pickling liquid. She wrote:

Can  you  please  explain   or show how to  tightly fill a canning jar with cucumbers when  making  pickles.

I will try to explain because I have no way to video this.

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Rhubarb Coffee Cake

Rhubarb Coffee CakeCheck out this tasty coffee cake recipe from the kitchens of Mrs. Wages Kitchen.

Yield: 12 servings
Prep: 25 minutes
Bake: 45 minutes

Ingredients
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup sour cream
1/2 cup low fat milk
1 large egg
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups all-purpose flour
3 cups thinly sliced rhubarb (about 6 stalks)
Topping
2 Tbsp sugar
1/4 tsp ground cinnamon

Directions

  1. Preheat oven to 350° F.
  2. Place the sugar, butter, sour cream, milk, egg, baking powder, vanilla and salt in a large bowl; beat until smooth.
  3. Stir flour into sugar mixture until well blended.  Fold in rhubarb.
  4. Transfer batter to a greased 13-in. x 9-in. baking pan.
  5. In a small bowl, combine sugar and cinnamon; sprinkle over batter,
  6. Bake for 45-50 minutes or until knife inserted near center comes out clean.  Serve warm.