Favorite Things: Mrs. Wages Seasoning Mixes

It's no secret around these parts that I have really jumped into canning these past couple of years. I love preserving produce from our garden and making tasty treats for my family: spiced peaches, salsas, pizza sauces, applesauce, pickles ... and, of course, jams! Jessica's Pantry at the store is filled with a wide variety of my jams. But it's my basement shelves that see the true bounty. 

My not-so-secret weapon for preserving a flavorful harvest: Mrs. Wages seasoning mixes.  The easy-to-follow directions and flavorful seasonings take a lot of time and guesswork out of making fantastic canned goods.  Directions for immediate eating or preservation by refrigeration-only, freezing or canning are all provided on the package.  For the beginner like me, Mrs. Wages seasonings make things easier as you grow accustomed to the canning and preserving process. 

So far, I we have tried Mrs Wages Pizza Sauce, Medium Salsa, Spiced Peaches, and Refrigerator Pickles and my family has loved each!  I am a huge fan of the pizza sauce and made sure to can two batches this year since we ran out last year and I was bummed.

You can find the seasonings at your local grocer (for me, that's Meijers), right along with the plethora of canning products available this time of year.  Or, you can shop Mrs Wages online store.  Prices seem pretty comparable - especially when you consider shipping costs.  (Though if you go here and scroll to the bottom they do have some specials going on.)

Enjoy and happy harvesting (and preserving!).

Two Impossibly Easy Dips

My family has come to know me as the dip queen.  No chip, no veggie stick, no vanilla wafer should go undipped.  And so, I have added a line of dip mixes to Jessica's Pantry at Country Harvest Greenhouse.  However, the dips I'm sharing don't start with a seasoning mix -- instead, look to the canned jam section of Jessica's Pantry.

Berry Delicious Dip
- 1 cup Triple Berry (or other fruit) jam
- 1 cup marshmellow creme

Mix well -- a mixer will be needed -- and voila!  Instant delicious fruit or cookie dip.  You can choose the jam flavor you want and you can alter the ratio of jam-to-creme based on your tastes.

Hot Pepper Dip
- 8 oz cream cheese, softened
- 1 cup hot pepper relish

Mix well.  Creates a creamy, savory dip with a hint of sweet and a hint of heat.  Serve with crackers or veggie sticks.

Strawberry Rhubarb Jam

It's that delightful time of the year when rhubarb and strawberries are in abundance.  Here's a tasty way to make use of the bounty!  

Recipe yields 6 half pints


2 c. crushed strawberries
2 c. chopped rhubarb
6 Tbs pectin powder
1/4 c. lemon juice
5 1/2 c. sugar

Before you begin, prepare your hot water bath, jars, and lids.  Ball Canning provides an excellent step-by-step for this.

Next, prepare and measure out all ingredients.  (When it comes time to add the sugar, you will want to be able to dump it right in.)

Combine strawberries, rhubarb, pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Once a full boil is reached, add the sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat. 

Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 10 minutes in boiling water canner.

TIPS:

• Use a liquid measuring cup for strawberries and lemon juice to ensure accuracy in measuring.
• Fresh lemon juice is best, but not vital.
• You may want a potholder in your hand when you stir the boiling jam - it bubbles & spits.
• A dab of butter added in during the boiling will reduce foam.

Recipe source: Ball Blue Book Guide to Preserving
Image source: Kraft.com