A Perfect Way to Start the Summer Canning Season

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:

a Rafflecopter giveaway

Preserving Parsnips

Parsnips isolated on white background

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

Jam or Jelly Filled Muffins

Jam-or-Jelly-Muffins-(cropped)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


  1. Preheat oven to 425°F.
  2. In a small saucepan, melt butter over low heat; set aside to cool.
  3. 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.
  4. 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.
  5. 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.