Ask Shirley - Preserving Nature's Bounty: Handpicked and Homemade
Meet our canning expert Shirley Camp. Shirley grew up on a farm in Fulton County, Illinois. She remembers watching her grandmother and mother can food and the wonderful taste of those homemade treats. She started making grape jelly and jams as a 4–H member.
Shirley is veteran educator and retired University of Illinois Extension specialist who helped develop the canning education curriculum for Illinois and taught for almost 40 years. During the nearly 40 years that she worked for Extension, Shirley received a Masters of Extension Education degree from the University of Illinois and completed the requirements and examination to become a Registered Dietitian.
Throughout the Harvest 2013, here at Mrs. Wages, Shirley shares her collective canning wisdom on the best and latest methods to preserve nature's bounty.
June: Six Successful Pickling Tips with Mrs. Wages, Old South Cucumber Lime Pickles, Pickles in 7 easy steps, Shirley’s Sweet Apple Relish
May: 4 Canning Tips for Great Jams and Jellies, Jam and Jelly Preserving: Pectin 101, Shirley’s Three Berry Jam, General Jelly Making, Shirley’s Raspberry-Peach Jam, How to Freeze and Preserve Berries
April: Can or Freeze Rhubarb in 6 easy steps, Shirley's Rhubarb Strawberry Jam, Shirley’s Spring Canning Checklist
For even more canning tips and over 120 tested recipes from our test kitchens, be sure to order the Mrs. Wages Canning Guide.