Even though the gardens are mostly gone there is still plenty of time to do some home food preservation. As I was making some Mrs. Wages® Pie Filling this week, I was thinking ahead to the holidays and started making plans for giving some of my home preserved food away.
Giving something you have made to family and friends shows that you care about them and adds your personal touch to the gift.
No, that headline isn’t advice to over-enthusiastic youngsters when they hit the dance floor – it’s just a little common sense to the home canner who is wondering if they can just add an extra ingredient to their next batch when they’re canning in the kitchen.
The short answer is “no” – the longer answer is “know when it’s time to add your creativity and still keep the food safe for consumption.”
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
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.
Do you subscribe to “Preserving the Harvest” – the bi-monthly newsletter put out by Mrs. Wages during canning season? If you don’t, you should consider it (I’m a contributor).
Here’s a link to the late May edition, jammed with tips and recipes about jam (of course).