Canning (and freezing). All that work in the summer for a life of ease in the winter. Is it worth it? Most people think so! We’re to help a little bit with all your summer work.
For cucumbers and tomatoes, we have Mrs. Wages mixes (Hot Salsa, Mild Salsa, Pizza Sauce, Pasta Sauce, Ketchup, Chili Base, Dill Pickles, Sweet Pickles, and Bread & Butter Pickles). Do you make your own pickles (without a mix)? We have Pickling Spice, Turmeric, Dill Weed, Dill Seed, and Mustard Seed.
Need canning supplies? We have jars, lids and rings.
Creamy Deviled Egg Potato Salad
3 lbs russet potatoes, peeled & cut into 3/4-inch dice
1 cup mayonnaise
2 tablespoons yellow prepared mustard
1 1/2 teaspoons Dijon mustard
2 tablespoons dill pickle relish, drained in a fine-mesh sieve
1/8 teaspoon cayenne pepper, plus more to taste
1 cup 1/4-inch-diced celery
1/4 cup finely chopped yellow onion
1/4 cup drained and finely chopped dill pickles
Freshly ground black pepperBring a large pot of salted water to a boil over high heat. Add the diced potatoes and reduce the heat to medium-low. Simmer until the potatoes are tender but still hold their shape, about 12 minutes. Gently drain and rinse under cold running water until they stop steaming profusely. Transfer to a large bowl and cover. Refrigerate until completely chilled, at least 2 hours.Place eggs in a saucepan and add cold water to cover by 1 inch. Slowly bring to a full simmer over medium heat. Cover tightly and remove from the heat. Let stand for 15 minutes. Drain the eggs and transfer to a bowl of ice water. Let stand for 5 minutes. Peel the hard-boiled eggs and cut into 1/8-inch-thick rounds. Transfer to a bowl, cover and refrigerate until ready to use.
Stir the mayonnaise, yellow and Dijon mustards, relish and cayenne together in a large bowl until combined. Add the chilled potatoes, sliced eggs, celery, onion and dill pickles and mix. Season the salad with salt and pepper. Cover and refrigerate to blend the flavors, at least 1 hour or up to 1 day. Serve chilled.