To coincide with the start of canning season this year, Mrs. Wages® – a leader in the canning spice and mix category – has published five, delicious recipes for asparagus, the first vegetable in most gardens to wake from its winter slumber. Recipes come from both the Mrs. Wages® Test Kitchen and Marisa McLellan, renown food blogger and canning enthusiast who writes the Food In Jars blog. Read the rest of this entry »
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Check out tomato canning tips and food preservation recipes for the 2012 harvest along with safety recommendations from Mrs. Wages canning expert Shirley Camp, retired University of Illinois Extension Educator.
When it comes to food preservation, tomatoes are tops this time of year. Whether you make plain tomato juice, process whole tomatoes, salsa, catsup, or spaghetti sauce, tomatoes are a staple on the American dinner table.
This summer, Mrs. Wages sponsored canning contests at the Iowa and Illinois State Fairs. The award-winning recipes ranged from BBQ sauces to exotic jams and jellies and, of course, pickles.
Here are links to each recipe:
Goes great with the fresh tomato sauce recipe included in the July 2011 edition of the Mrs. Wages Newsletter.
3 cups flour, use bread flour, if you can find it.
(You can also mix in ¼ cup of whole wheat flour for the added fiber.)
1 cup eggs beaten
1 tbsp kosher salt
2-4 tablespoon water
- Add flour and salt to food processor, pulse to mix.
- With processor running add eggs in a steady stream.
- Add water 1 tablespoon at a time until a firm ball forms, continue to process for 20 seconds.
- Remove pasta to a floured surface and knead into a ball, dough should be just barely sticky to the touch. Place into a plastic bag and let rest for 30 minutes.
- Divide dough into 4 equal portions, on floured surface begin working past through rollers with on largest setting. Drop the setting smaller and continue to roll out sheet until desired thickness is achieved. I keep mine fairly thick. Continue with remaining pasta.
- Change handle on pasta machine to cutting slot and feed sheets of past through cutters, or hand cut into desired widths or lengths.
- You can drape pasta to dry over a dowel fitted between two chairs or simply separated strands and coat with flour and leave on a pan.
- Boil fresh pasta for 3-5 minutes in large volume of salted water. Drain and immediately toss pasta with prepared sauce and serve.