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.
Lean Stuffed Bell Peppers
These mini-meatloaves are great for a weeknight dinner. Because they are mini, they cook in no time. You can also get creative with the topping and let each family member choose what style they want.
Mint Jelly
I only use Mrs. Wages® mixes to make my salsa. I grow my own tomatoes and I used a combination of Beefsteak and Black Krim, which is an heirloom tomato. They are delicious. My family loves the taste of it. This was my first time at entering the State Fair canning division. I was absolutely shocked that I won a blue ribbon. We use the salsa for all our burritos, quesadillas, as well as with tortilla chips.
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 enough in the house). I also found that I needed a good deal more vinegar than the recipe initially calls for, as there just wasn’t enough liquid to fully cover the beets.
Once I added additional vinegar to create enough liquid, these pickles came together so quickly. Even with my small changes, I still had a yield of six pints. I took a taste while filling the jars and the flavors were spot-on. I particularly liked the addition of the prepared horseradish, as it gave the pickles a gentle spiciness. I plan on giving them a couple weeks to fully marinate before digging in.
What I particularly love about using a Mrs. Wages® mix is that it takes the guesswork out of the canning process. It allows me to try new flavors without running the risk that it won’t turn out. I also love that it’s an entirely acceptable shortcut (it’s particularly welcome on hot days when my kitchen begins to resemble a furnace). I’m always delighted with what helps me get delicious food into jars and this pickled beets recipe is up there with the best.
I normally can beets every summer. I get the beets at the Iowa City Farmer’s Market. I use them as a condiment with meals. I usually can pickles in competition, so I’d thought I’d try beets this time at the Iowa State Fair this year and won second place.
A friend of mine wanted to learn how to make this strawberry rhubarb jam recipe so we both made our batches. She is now hooked and wants to learn more about home canning. I enjoy this in yogurt. My husband has it on toast. I am going to try using it in thumbprint cookies.
Nostalgia Farms’ Simple Sauerkraut
This Lime Pickle Recipe Is The Perfect Summer Snack!
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