Loading Culinary.net Content Widget
Loading Culinary.net Article
  

Handpicked and Homemade
Garden-fresh flavors without all the fuss

Not Rated   Rate This!


Dilled Green Beans
Kosher Dill Refrigerator Pickles
Pickled Peppers
Easy Salsa

(Family Features) - From the White House to the house down the street, fresh produce from home gardens and farmers markets is more popular than ever. And along with the abundance of home grown goodness come new and easy ways to create and preserve delicious, wholesome food in your own kitchen.

Get Saucy

Tomatoes are a natural for homemade sauces, salsas, chili mixes and even ketchup. With your tomatoes, Mrs. Wages seasoning mixes, vinegar and/or sugar, you're on your way to some of the best tasting sauces you've ever had. Serve fresh sauces right away or freeze or can them to be enjoyed later on.

Pickle Perfection

Homemade pickles add zing to any meal - and they're a lot easier than you might think. With simple instructions and pickling spices, even beginners can make Bread and Butter, Dill, Polish Dill and Sweet Pickles from scratch. And there are plenty of other tasty fruits and vegetables that can be pickled, too.

To get you started, here are some recipes that bring fresh flavor from the garden to your table.

Can-Do Canning

People everywhere are rediscovering home canning as a practical and enjoyable way to preserve garden produce at its finest. Almost every vegetable and fruit can be canned and enjoyed throughout the year.

Here are some tips on picking produce - either from your garden or the farmers market - for canning.

Snap Beans: Harvest when so crisp that they snap readily.

Corn: Try to complete canning within four hours of picking, before sugar is converted to starch. Kernels should be plump, milky and bright. If immature, corn will be watery and tasteless. If too mature, corn will be starchy and tasteless.

Greens: Use young, tender leaves of mustard, spinach, kale and collard greens. Kale is better if harvested after a frost.

Tomatoes: Select tomatoes that are firm and ripe but not overripe. They should be free of bruises, spots, decay, molds, cracks and growths. Otherwise, tomatoes may be low in acid - too low for safe canning.

Plums: They should be tree-ripened for best flavor, with deep color and a powdery bloom. Can quickly, if possible, since they become mushy very rapidly.

For canning tips, recipes and a variety of tomato sauces, salsa and pickle mixes, visit www.mrswages.com or call (800) 647-8170.

For more recipes, order the Mrs. Wages® Home Canning Guide. It provides step-by-step instructions for preserving your favorite garden produce. It features more than 120 tested recipes for favorites like crunchy pickles, pasta and pizza sauces, relishes and strawberry jam, and recipes for low-sugar and sugar-free preserves.

Image courtesy of Getty

Dilled Green Beans

Ingredients
  • 2 1/2 pounds fresh whole green beans
  • 2 1/2 cups white vinegar (5 percent acidity)
  • 2 1/2 cups water
  • 3/4 to 1 cup granulated sugar
  • 1 packet (1.66 ounces) Mrs. Wages Dilled Green Beans Mix

Preparation
    1. Prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars.
    2. Wash beans and trim tips; drain.
    3. Place green beans in a large non-reactive pot. Do not use aluminum. Cover with water and bring to boil. Reduce heat and simmer for 5 minutes; drain.
    4. Combine mix, vinegar, water, sugar (adjust for sweetness) and green beans into pot. Simmer 5 to 7 minutes.
    5. Pack green beans into sterilized jars, leaving 1/2 inch of headspace. Evenly divide hot pickling liquid among packed jars, leaving 1/2 inch of headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of one part vinegar and one part water. If shelf-stable dilled green beans are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes.
    6. Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours. When properly processed and sealed, unopened refrigerator product can be stored up to 6 months, and shelf-stable product up to 18 months.

Serves
Makes 5 pints

Kosher Dill Refrigerator Pickles

Ingredients
  • 4 quarts long red, green, or yellow peppers
  • 1 1/2 cups Mrs. Wages Canning and Pickling Salt
  • 2 garlic cloves
  • 2 tablespoons prepared horseradish
  • 10 cups vinegar
  • 2 cups water
  • 1/4 cup sugar

Preparation
    1. Prepare and process home canning jars and lids according to manufacturer's instructions for sterilized jars.
    2. Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears, or slice.
    3. Combine Kosher Dill Mix, vinegar and water into a large, non-reactive pot. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
    4. Pack cucumbers into sterilized jars, leaving 1/2 inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water. If shelf-stable pickles are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes.
    5. Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours. When properly processed and sealed, unopened refrigerator product can be stored up to 6 months, and shelf-stable product up to 18 months.

Serves
Makes 4 pints

Pickled Peppers

Ingredients
  • 4 quarts long red, green, or yellow peppers
  • 1 1/2 cups Mrs. Wages Canning and Pickling Salt
  • 2 garlic cloves
  • 2 tablespoons prepared horseradish
  • 10 cups vinegar
  • 2 cups water
  • 1/4 cup sugar

Preparation
    1. Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse again and drain thoroughly.
    2. Combine remaining ingredients. Simmer 15 minutes. Remove garlic.
    3. Pack peppers into jars, leaving 1/2 inch headspace. Bring liquid to a boil. Fill jar to within 1/2 inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.

Serves
Makes 8 pints

Easy Salsa

Ingredients
  • 6 pounds fresh tomatoes (approximately)
  • 1 pouch (4 ounces)
  • Mrs. Wages Salsa Mix
  • 1/2 cup distilled white vinegar

Preparation
    1. Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores. Remove skins. Chop tomatoes coarsely.
    2. If fresh tomatoes are not available, use home-canned or commercially canned tomatoes.
    3. Drain liquid off. You will need 5 pints of tomatoes chopped into coarse pieces.
    4. Put tomatoes into a 5-quart saucepan. Add salsa mix and vinegar. Bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready to serve or to can or freeze.

Serves
Makes 5 pints

SOURCE: Mrs. Wages



Reviews and Comments: