The spiced peaches and icebox pickles, dilly beans
and tomatoes in every shape and form, the blackberry jam and hot pepper
jelly–it’s summer, and a whole world of summers past, in a jar. Pack the
pantry the way Grandma did, and put away the sweetest fruits and preserves, the
most tender savory vegetables, the taste of the sunny day and the scent of the
crisp harvest air, with more than 250 blue-ribbon canning and preserving
recipes culled from The Farmer’s Wife magazine. Along with instructions for canning
and preserving fruits and vegetables from your garden or the farmer’s market, The Farmer’s Wife Canning and Preserving Cookbook(Voyageur Press, 2009), like an old family
friend, offers recipes for using the tomato sauce, raspberry jam, peaches, and
other tasty fruits and vegetables that you’ve “put by.” The following recipe
comes from the section, “What to Make with What You’ve Canned.”
You can purchase this book from the GRIT store: The Farmer’s Wife Canning and Preserving Cookbook.
Corn Soufflé Recipe
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1 tsp. salt
1/2 tsp. paprika
1 pt. canned cream-style
corn
3 eggs, separated
Melt butter, add flour, and blend. Add milk and cook until
thick, stirring constantly. Add seasonings, corn, and egg yolks, then fold in
stiffly beaten egg whites. Pour into buttered casserole and bake at 375ºF for
about 45 minutes.
Learn the basics of canning
in this Home Canning Guide.
Recipes reprinted with
permission from The Farmer’s Wife Canning and Preserving
Cookbook, edited by Lela Nargi and
published by Voyageur Press, 2009. Buy this book from our store: The Farmer’s Wife Canning and Preserving Cookbook.
