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Showing posts with label Pickles. Show all posts
Showing posts with label Pickles. Show all posts

Monday, August 13, 2012

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!).





Sunday, July 24, 2011

Refrigerator Pickles


Now is the perfect time for crisp, crunchy baby cukes and large, lovely dill plants.

It was a snap to put this together, providing a quick and easy alternative to canning the pickles.


1 c. water
1 c. distilled white vinegar
1 c. sugar
1 1/2 t. natural salt
1 lb pickling or baby cucumbers, trim ends and quarter lengthwise
8 cloves garlic, peeled
2 t. black pepercorns
2 seed heads fresh dill, with some of the stalk

Combine the water, vinegar and sugar and salt in a saucepan. Bring to a boil on medium-high heat. Stir until the sugar and salt dissolve. Let cool to room temperature.

Pack the cucumber spears in the jars. Divide the garlic and peppercorns between the jars. Stuff a large dill seed head into the center of each jar. Pour the cooled liquid over the mixture, making sure everything is completely covered with liquid. Seal the jars and refrigerate for 24 hours before using. Keep refrigerated; flavors will continue to develop overtime.

Makes 2 pint jars.

NOTES:
- For fun, I cut some cucumbers in rings and some in spears, making 1 jar of each kind.
- This depends on having fresh, crisp cucumbers for best results.