Gretchen McKay / TNS
A reader picks fresh garden cucumbers early in the morning for pickle perfection.
Save pumpkin seeds as they are high in protein and low in fat. Clean off flesh (or leave on) and season with seasoning salt. Bake on greased baking sheet at 150 C for about one hour or until golden brown. Add to trail mixes or eat separately.
Revive old apples by peeling and cutting them into chunks. Soak them in cold apple cider or juice for 30 minutes, in the refrigerator.
Keep apples longer when storing them by not allowing them to touch each other. One bruised apple affects the entire bunch.
How you store and cook fruit and vegetables will have a major impact on their taste and texture. Certain veggies such as asparagus, beets, horseradish, parsnips, artichokes, herbs, and lettuce can be stored in either dry or damp paper towels or tea towels (depending on the vegetable) without unsanitary consequences.
Keep bananas fresher longer by wrapping the stem with aluminum foil.
When a recipe calls for fresh lemon juice, don’t waste an entire lemon by cutting it in half. Poke the lemon with a metal skewer and squeeze out the amount of lemon juice that the recipe requires.
Reader tips
This old trick works on bitter garden and store-bought cucumbers. Cut off the end of the cucumber. Use the detached piece to rub the exposed cucumber end. The cucumber releases a white foam. Repeat the process at the other end of the cucumber. Peel and cut as usual, no more bitter taste. Another option is to select a different type of cucumber seed or produce. — Helene
When choosing pickles for pickling, pick fresh garden cucumbers early in the morning. Immediately submerse cucumbers in chilly water until ready to use. Trim both ends of pickles. Use pickling vinegar not plain white vinegar. If the cucumber has started to get seeds in its “belly” it is too big and old to use. (I always have a patch of dill — it seeds itself and is good for salads — so I have never used oil of dill). After washing the dill, I usually swish it in hot to boiling temperature water (just in case there is any wildlife on it). I then place dill into a jar and slice the cucumbers into each jar, tapping the jar to pack. In a large pot mix: four cups vinegar, two cups water, two cups white sugar, and half cup pickling salt. Bring to a full rolling boil and quickly fill jars. Seal jars. Ready in six weeks. I have never had a jar spoil, since I started using this recipe. I used well water when we lived on an acreage and now that I am in town, I just use tap water. Family and others love my dills. One of my kids took peanut butter and dill pickle sandwiches to school every day for a number of years! — Sincerely, Jean
Plant your onions between two rows of carrots to keep onion maggots away. — Marigold
A suggestion for making pies using frozen berries is to thicken the filling, using tapioca, flour, or cornstarch (with less acidic fruits) for 10 to 15 minutes before adding the mixture to the pie. — Glenda
To remove the peel from garlic, place the garlic bulb inside a mason jar. Secure the lid and shake as hard as you can for 20 to 30 seconds. The skin will separate itself from the bulb. — Jake
To control tomato viruses on my tomato plants, I found that spreading cornmeal around tomato plants is very effective. — Marigold
Note: Every user assumes all risks of injury or damage resulting from the implementation of any suggestions in this column. Test all products on an inconspicuous area first.
Have a great suggestion or tip? Please send an email. Reena Nerbas is a popular motivational presenter for large and small groups. Check out her website at reena.ca.
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