Nevada County Picayune and Gurdon Times Newspaper Archive

Living Well with the Carrie Connection

With summer here food preservation season is too. If you have any questions regarding home food preservation, give us a call or come by. We have many publications and much information that will be helpful.

PREVENT

SEALING FAILURES

Here's how to prevent the six most common causes of sealing failure.

1. Use standard canning jars and two-piece lids. Purchase new lids each year. The sealing compound may become defective during extended storage. Never re-use lids.

2. Make sure you have a supply of good jars and lids before starting to can. Avoid using jars that are chipped or lids that are bent.

3. Leave the recommended head space when filling jars so that food is not forced between the jar and lid during processing. If using a pressure canner, do not let the pressure fluctuate during processing, and allow the pressure to drop to zero naturally after processing.

4. Carefully wipe off the jar rim and threads with a clean, damp cloth before putting on the lid and band to prevent food particles from interfering with a good seal.

5. After processing let the jars cool undisturbed. Do not tighten the screw bands after removing jars from the canner.

6. Most importantly, follow all instructions carefully.

SUGAR-FREE CANNING

Yes, it is safe to can fruits and fruit juices without sugar. If you prefer some sugar you can reduce cost and calories by using less sugar in the sugar syrup. Sugar helps keep the shape, natural flavor and color of the fruit.

BARBECUE FAVORITE

This is a tasty dish that could be the star of the barbecue. It is also a great way to use fresh new red potatoes.

Mustard Fruited Potato Salad

1 (16 oz.) can of fruit cocktail in juice or extra light syrup

2 lbs. new red potatoes

1 cup mayonnaise

<-cup Dijon-style mustard

1 tsp. salt

=-tsp. herb pepper seasoning

=-tsp. dill weed

1 cup sliced celery

=-cup chopped sweet or dill pickles

=-cup sliced green onions

Drain fruit cocktail, reserving <-cup liquid; save remainder for other uses, if desired.

Cook potatoes with skins on  in salted boiling water until tender, approximately 20 minutes. Drain and cool slightly. Cut potatoes into bite-size slices.

Combine reserved fruit cocktail liquid with mayonnaise, mustard, salt, pepper seasoning and dill weed. Toss dressing with potatoes, while still warm. Fold in fruit cocktail, celery, pickles and onions.

Cover and refrigerate at least two hours for flavors to blend. Makes approximately 8 servings.