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).
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.
So you thought that all jars are created equal? Not really.
Once you understand the best practices of safe canning, you realize that not every jar should be used for food preservation. In fact, I tell my canning students that there are three types of canning jars to avoid (for canning purposes, of course).
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