It looks like the meteorologists are saying that spring will finally get here. In the Midwest it seems as though we’ve had snow every week and that is delaying some of our preparation for gardening. The upside is that we are getting some moisture back into the ground which will help the trees and other plants in the future months.
Keeping all that in mind, I’m offering up my five essentials for a successful canning season.
Rhubarb season is here and many folks like to put some rhubarb away for later use. Rhubarb crisp, cakes and pies are favorites of many. The best rhubarb is found in the spring of the year when the new shoots are tender and full of flavor. While it is possible to can rhubarb sauce, freezing rhubarb is probably the better option. Continue reading
I received a question the other day from one of our readers about liquid pectin. I thought I’d share the question and an answer with you …
Q.: “I recently used your Liquid fruit pectin for the first time. It’s consistency was completely different from other brands of liquid pectin I had used in the past. It was opaque white and very very thick. Is this correct? I made Cherry Jam using both pouches, and need to know if it is edible. Please let me know, thanks.”
One of the signs of spring is asparagus making its appearance in your garden and in the fresh produce isle of your favorite grocery store. Most of us are familiar with green asparagus, but it is also available in white and purple varieties.
Here are three tips on how to check your asparagus to make sure you’re picking the best:
Asparagus is one of the first vegetables out of the ground in the spring and that means it’s often the first thing canned. Here are some instructions for preparing and canning asparagus from the latest edition of the Mrs. Wages® Home Canning Guide and Recipes book I helped edit. Continue reading