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Spring into canning checklist 2012

April 20, 2012 in News Release | Permalink

Five Steps to Prepare for Food Preservation

Shirley Camp - Retired University of Illinois County Extension Specialist

Check out Mrs. Wages’ canning tips and food preservation ideas for the 2012 harvest along with safety recommendations from canning expert Shirley Camp, retired University of Illinois Extension Educator.

Food preservation can be delicious, easy and fun if you plan ahead.

1. Check your canning equipment.  Replace lids every year.
Gather together all of your canning supplies into a food preservation kit:  your canner, jars, two-piece lids, funnel, lid magnet, bubble freer, cooling racks, towels, measuring cups (liquid and dry) and spoons, ladle, paper towels, cutting board, sharp knives, and any other equipment you might find useful.

Remember that the lids (or flats) used with the two-piece canning lids should be purchased new every year.  The sealing compound can break down in storage and cause seal failures.  Also, the manufacturers change the compound every so often.  Buy only what you will use during the canning season and follow the manufacturer’s directions on preparing them for use.

2. Use real canning jars
Jars are another item you may pick up at garage sales and auctions.  First of all, make sure they are real canning jars, not jars that once contained peanut butter, pickles, mayo, etc.  Mason canning jars are what you need.  Secondly, the green, blue, and brown canning jars are antiques – use them for your crafts, not canning.  The same is true for the old zinc lids and glass tops with wire bails.  Today use the flat lids (called either lid or flat) and a ring to seal the jar.  Also check for nicks and cracks – these may cause seal failure.

Wands and Jar lifters
A jar lifter is essential as is a funnel.  A bubble wand is better than a metal knife for removing bubbles from the food.  A magnet lid lifter will help you get the lids out of the hot water before putting them on the jars.

Pressure Canners
If you have a pressure canner, check it over.  Some Extension Offices offer a service to check dial-type gauges.  This should be done annually, if possible.  Weighted gauges do not need to be checked.  If you are shopping for a pressure canner, one word of caution, beware of auctions and garage sales.  Pressure canners come in all shapes and sizes and have several parts – buying one at a sale may leave you with a large flowerpot because some of the parts are missing.  Also, there are lots of “antique” canners out there – ones that are no longer manufactured or that are unsafe to use.

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Chicken and Pork Tenderloin Dishes Feature Chile Peppers and Easy Salsa Spice Blends from Mrs. Wages

May 3, 2011 in News Release | Permalink

For busy cooks looking for savory dishes with a little adventure, it’s easy to create distinct southwestern fare by featuring a hot new trend – Chile-fired sauces.

“We took some common dishes including nachos and rellenos and developed wholesome entrees that feature Chile peppers including jalapeno, chipotle and pablano varieties,” says Chef Joe Cottage, Mrs. Wages test kitchens. “Everywhere you look, Chile peppers and sauces are becoming a popular menu and ingredient item because you can be adventurous and still control their heat.” Flavor & the Menu Magazine named Chile-fired sauces a top food trend for 2010.

Nacho Chicken & Penne, Chipotle Cheddar Creamy Polenta, and Chicken and Corn Stuffed Pablano Peppers also owe their flavors to Mrs. WagesTM all natural pre-mixed and measured salsa blends that not only feature classic salsa, chipotle and garlic or jalapeño spices, but some of America’s favorite peppers.

  • The Nacho Normal Chicken & Penne a flavorful hot dish that tastes like chicken nachos, but is served on penne pasta instead of corn chips. It features Mrs. Wages Classic Salsa mix along with pickled jalapeno slices, olives and white wine.

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  • The Chipotle Cheddar Creamy Polenta and Pork Tenderloin each share the same southwestern seasoning. Says Chef Joe Cottage: “We crusted the tenderloin and seasoned the polenta with Mrs. Wages Chipotle and Garlic Salsa for a southwestern bridge that brings your side and the pork together. The result is a creamy cheesy side dish that complements the bitterness of the seared pork seasonings.”

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  • The Chicken and Corn Stuffed Pablano Peppers is a baked version of the popular stuffed pepper usually served breaded and fried. “We blend the Mrs. Wages Jalapeno Salsa mix with corn, chicken and pepper jack cheese and then stuff the mixture into the milder pablano pepper,” adds Chef Cottage.

Photography and Images
Hi-resolution stock photography of a variety of peppers, entrees and pasta images are available from the Mrs. Wages Online Press Room. Hi-resolution .jpg files of the Mrs. Wages logo can be found in the Images section of the Mrs. Wages Online Press Room.

Additional pepper images (hi-rez) can be acquired by clicking on the thumbnails below:

Additional Digital Resources/Story Angles
We’ve found a number of additional information and resources to help you with any of a number of angles should you choose to read about this hot new food trend. Helpful links include the following:

  • Is it “chile,” “chili” or “chilli”? In fact, it can even be “chillie” (among six or seven different spellings) – here’s the answer on About.com.
  • Here’s a link to more on the entymology of the word “chili” (no matter how you spell it), as well as its history as the first known spice used by humans.
  • If you must know more about chile peppers, there’s one source you must visit … The Chile Pepper Institute at new Mexico State University.   It’s an educational institution that offers a degree you can sink your teeth into (as well as a gift catalog full of books, plants and more).
  • Just how “hot” does a pepper get? That question was answered in 1912 by Wilbur Scoville, a chemist working for Parke-Davis pharmaceuitcal. The “Scoville Organoleptic Test” now ranks peppers from a score of 0 (for the Sweet Bell) to over 1,000,000 (for the Naga Jolokia a.k.a. the “Gost Pepper”). Pepper spray ranks in the 2-3,000,000 range.
  • We see it on menus all the time – but we hear it pronounced differently depending on where we are in the country. Just how do you say the word “chipotle?” (There IS a correct answer.)
  • While Flavor & the Menu Magazine’s web site isn’t online yet, there is a good summary review of their hottest food trends for 2010 in this post by Valerie Phillips of the Deseret News.  Among other hot trends: Blue-plate specials and signature sausages.
  • Eating chili peppers really is good for you. The ingredient that makes the “hot” is called Capsaicin – a substance that is currently being studied for its affect on arthritis.

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Heaven Sent Recipes for Lent: Fish Dishes That Make Fridays Fun

March 8, 2011 in News Release | Permalink

Summary: Generations have grown up eating fried fish on Fridays, but now health and weight concerns are re-shaping the ways cooks (and their families) are approaching the bounty of the rivers and oceans.

Busy cooks looking for fresh Lenten seafood ideas will enjoy these healthy and authentic recipes instead of the usual fried fish fare.

“We understand cooks are on the lookout for healthy and different ways to celebrate the season without the usual deep-fried menu of fish and French fries,” says Chef Joe Cottage, Mrs. Wages(TM) Test Kitchens. “We’ll confess: the secret to their great taste is in the Mrs. Wages premixed and premeasured all natural Guacamole, Fruit & Cilantro, Jalapeno and Chipotle & Garlic seasoning mixes.

“Cooks consider these pre-mixed seasonings a blessing because they are not only easy but will spice up Lenten meals.”

  • The Scallop & Tomato Stew features a guacamole seasoning that gives the stew a cilantro and jalapeno flavor. “It blends well with the tomatoes and the softer sweetness of scallop,” adds Chef Cottage.

  • Swiss Chard Wrapped Salmon with Oranges and Chipotle Salsa features sweet and spicy salsa and complements the salmon perfectly, as well as poultry that can be served as an appetizer with pita chips. The smoky chipotle and heat level of Mrs. Wages Chipotle & Garlic Salsa seasoning is a unique flavor to contrast the oranges.

  • Shrimp Ceviché Tacos feature fresh citrus fruits including lime, orange and grapefruit along with Mrs. Wages Fruit and Cilantro salsa mix. Says Chef Cottage, “The acids from the citrus fruit ‘cooks’ the shrimp in a marinade overnight – firming its flesh and turning it opaque. The fruit and cilantro salsa mix complements the citrus flavor and shrimp – a great alternative to traditional shrimp dishes.”

Photography and Images
Hi-resolution stock photography of salmon, shrimp and shellfish are available from the Mrs. Wages Online Press Room.  Hi-resolution .jpg files of the Mrs. Wages logo can be found in the Images section of the Mrs. Wages Online Press Room.

Additional Digital Resources/Story Angles
We’ve found a number of additional information and resources to help you with any of a number of angles for your story about these delicious Lenten recipes:

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New Generations of Home Canners Prepare for the Harvest: Interest in Thrift and Local Foods Sparks Hot Trend

July 7, 2010 in News Release | Permalink

Summary: Canning and food preservation is making a comeback as consumers find ways to save money and enjoy healthier eating options throughout the year as home gardening and local farmers’ markets continue to grow in popularity.

Americans are rediscovering the joys and home-grown goodness of canning fruits and vegetables, especially as farmer’s market and home garden produce ripens on the vine.

A surging interest in buying local produce and a desire for thrifty self-sufficiency is filling university extension canning classes and fueled sales for home canning companies such as Mrs. Wages, one of the leading manufacturers of home canning pickling spices and mixes including salsas, pasta sauces, and chili.

“We’re definitely experiencing a renewed interest in our products, even though Mrs. Wages has been on the market for 40 years,” explains Laura Strickland, Product Manager for the St. Louis based company. “Our customers tell us they are teaching their children to preserve pickles, tomatoes and green beans, just as they remember their grandmothers canning decades ago.”

University of Illinois Extension Nutrition and Wellness Educator and Master Food Preserver Instructor Shirley Camp, M.S., R.D., says she’s seeing a marked interest in canning classes across the state of Illinois. “I’ve taught food preservation and canning for more than 35 years, and all our educators throughout the state are seeing young mothers, college students, retirees and even dads signing up to learn how to can and preserve food. We used to offer a few classes a summer, but we honestly can’t keep up with the demand, and our classes are filling up faster than in recent memory.”

“Canning is making a comeback because people are finding how easy, wholesome and delicious it can be,” adds Ms. Strickland.  “We’ve created unique spices and mixes so anyone can create their own special salsa or spaghetti sauce. New fruit pectin allows canners to preserve jams without cooking, and you can now pickle cucumbers in the refrigerator.”

  • Salsa mixes from Mrs. Wages make for a quick, nutritious and creative compliment to other foods.  Made too much?  Not a problem.  Salsa made with Mrs. Wages Salsa Mix can be canned or frozen for use later on.

Photography and Images
Hi-resolution stock photography of a variety of vegetables, pickles and salsas are available from the Mrs. Wages Online Press Room.  Hi-resolution .jpg files of the Mrs. Wages logo can be found in the Images Section of the Mrs. Wages Online Press Room as well.

Additional Digital Resources/Story Angles
We’ve found a number of additional information and resources to help you with any number of angles for your story about Canning and Home Food Preservation:

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Statement from Mrs. Wages concerning HVP contamination and FDA investigation.

March 11, 2010 in News Release | Permalink

St. Louis, MO (March 11, 2010) – Precision Foods has closely followed the recall of products containing Hydrolyzed Vegetable Protein (HVP) from Basic Food Flavors, Inc., which has been identified as a potential source of Salmonella contamination and is being investigated by the US Food and Drug Administration.  We are pleased to report that none of the ingredients in any of the Orrington Farms® or Mrs. Wages® products contain any HVP and therefore are not subject to being recalled.

Reporters with questions can contact Liz Lareau (liz@mrswages.com) for more information.

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