Every now and then, I hear from someone who has a new idea for something delicious. I recently received this query from a blog reader who wanted my opinion on their plans for freezing a fruit mix for use later in the year.
You can always send me your questions through my website or ask me questions on my Facebook page.
Now let’s get to that fruit mix …
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).
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
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:
You know, cucumbers aren’t the only thing you can pickle. I like to add plenty of garlic to my pickled asparagus to help give it a unique flavor – and it keeps bringing people back for seconds!
You’ll notice in this recipe that I suggest using wide-mouth jars. That’s because they’ll be hot and you’ll want them to be easy to fill. You can learn more about choosing the right jars by checking out this article I wrote for the Preserving The Harvest Newsletter (presented by Mrs. Wages).
Here’s the recipe …