Nothing can beat eating a fresh peach plucked right from the tree; juicy and warm that hits you with all the flavors of summer. However, peach season only runs from May to September, which doesn’t give us much time to enjoy this fruit. But hey, you can always slice up the peaches well ahead of time, and then freeze or can them to ensure their freshness for a long time. The trouble is that once picked, peaches can go bad quickly, which is why you need to use a few household staples to keep the peaches from turning brown. But... more »
Search Results For: "quick process"
Red Ribbon Peach Jam Recipe
6 half-pints 4 cups fresh peaches, peeled and chopped, and slightly crushed 1/3 cup lemon juice, plus water to equal 1 cup 1 package Mrs. Wages® Fruit Pectin Home Jell® 4 cups sugar Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot. Measure sugar into dry container and set aside. Combine peaches, lemon juice, and pectin into 6-quart or 8-quart saucepan. When mixture comes to a full boil, quickly stir in premeasured sugar amount. Stirring constantly, return to a full boil (a boil that cannot be stirred down) and boil for 1 minute. Do not... more »
Blue Ribbon Spiced Cherry Amaretto Jam Recipe
6 half-pints 4 cups pitted, chopped cherries, sweet or tart, or a combination (about 2 lbs) 1 package Mrs. Wages® Fruit Pectin Home Jell® 1/4 cup lemon juice 1/4 tsp salt 3/4 tsp ground cinnamon 1/4 tsp ground cloves 4 ½ cups granulated sugar 1/4 cup almond liqueur (I used Amaretto di Saronno) Prepare six half-pint jars according to manufacturer’s instructions. Keep hot until filled. Measure sugar into dry container and set aside. Measure 4 cups chopped cherries into 6-quart or 8-quart saucepan; stir in 1 package Mrs. Wages® Fruit Pectin Home Jell®. Add lemon juice, salt, and spices, stirring... more »
Apple Jelly Recipe
An Easy But Delicious Apple Jelly Recipe The Whole Family Will Love. It's Sure To Become A Staple In Your Home!
Corn Relish
7 Pints 8 cups whole kernel corn (approx 15-20 large ears of fresh corn) 4 cups chopped celery 1 cup chopped onion 2 cups chopped green pepper 2 cups chopped sweet red pepper 2 cups vinegar 2 cups sugar 2 1/2 cups water (separated) 2 tsp celery seed 2 tbsp Mrs. Wages® Pickling & Canning Salt 1/4 cup all-purpose flour 2 tbsp dry mustard 1 tsp turmeric Husk and silk ears of fresh corn in the late milk stage. Cook for 5 minutes in boiling water and cool quickly in cold water. Drain, blot dry, and cut the whole kernels... more »
Green Pepper Jelly Recipe
A Delicious Yet Easy Pepper Jelly Recipe
Illinois State Fair – Red Ribbon Tomato Salsa
“As a kid, I watched and helped my mom can tomatoes until she quit at the age of 86. It was a very labor-intensive job and she used a pressure canner, which is why I wanted to try something a lot easier and quicker. "The Mrs. Wages® Medium Salsa mix is very good and has just the right amount of heat for the average person. I liked the option of using fresh tomatoes or store bought canned tomatoes. In this recipe, I used petite diced tomatoes and followed the recipe to the letter using the hot water bath method to... more »
Kim Lyon’s Best of Show Canned Sweet Corn and Corn Casserole
The secret to producing exquisite corn is timing. Since corn turns to starch rather quickly, the time from garden to kitchen should be done within hours. Plan to pick your corn and take it to the kitchen to process right away. I usually get my corn from the farmer’s market, however the winning corn came from a roadside stand near Springfield, IL.
Pickled Beets Recipe with Mrs. Wages Pickled Beets Mix
Each year, pickled beets are on my list of preserves that I absolutely must make. Some years I do them with the standard array of pickling spices and other years use a slightly sweetened, ginger-spiked brine. This year, I decided to try my hand at this pickled beets recipe using a little bit of help from Mrs. Wages. I deviated from the package recipe slightly and used five pounds of beets (simmered until tender, peeled and sliced into 1-inch cubes), the lower end of the sugar suggested, and omitted the onions (simply because I hadn’t planned well and didn’t have... more »
Raspberry-Jalapeño Jam
7 – half pint jars 2-3 jalapeño peppers, stemmed and deveined 6 cups sugar 5 cups or 5-1/2 pint containers raspberries 2 Tbsp fresh lemon juice 1-1.75 oz pack of Mrs. Wages® Fruit Pectin Home Jell® Clean and sterilize half-pint jars, lids and rings. Keep warm. Mince peppers. (For hotter jam, do not devein.) Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan. Mash with a potato mashers over medium high heat, stirring often. Bring to a rolling boil; boil for 1 minute. Reduce heat; stir in pectin. Simmer for 10 minutes; stirring frequently (mixture... more »
Raspberry Jelly
4-5 half-pint jars 3 1/2 cups raspberry juice 1 package Mrs. Wages® Fruit Pectin Home Jell® 4 1/2 cups sugar Sort, trim, stem, and wash 3 quarts of raspberries. Crush the berries. Add 1/2 cup water and bring to a boil. Simmer about 10 minutes. Put the pulp in a damp jelly bag, and allow the juice to drip into a bowl for several hours. Don’t squeeze the bag or the jelly will be cloudy. Measure the juice into a pan and add Mrs. Wages® Fruit Pectin Home Jell®. Stir until it is dissolved. Make the quantity of jelly called... more »
Shirley Camp’s Pickled Asparagus
One of the signs that spring is really here is fresh asparagus appearing in the local market. Most of us are familiar with green asparagus but it is also available in white and purple varieties.
