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| Canning Jars Now Available! | |||
 Capture the summer!by Emily Buehler, Contributing Writer Everyone knows the good side of canning and preserving: fresh summer berries captured in jams for future toast, crunchy cucumbers turned into sour pickles, warm ripe tomatoes put away for winter spaghetti sauce, and dusky fall apples mashed into a year's supply of applesauce. Now is the time to get started! Weaver Street Market is again carrying canning jars in three sizes, as well as 'lids and bands' sets for those reusing last year's jars. We also have a canning utensil set. New this year are BPA-free plastic freezer jars in three sizes; if canning is too much work, freezing might be right for you. Ball Canning Jars, 8 oz, set of 12, $7.99 Ball Canning Jars, 16 oz, set of 12, $8.49 Ball Canning Jars, 32 oz, set of 12, $9.99 Ball Regular Mouth Lids & Bands, set of 12, $3.69 Ball Utensil Set, $11.99 Ball Plastic Freezer Jars, 8 oz, set of 5, $3.69 Ball Plastic Freezer Jars, 16 oz, set of 4, $3.99 Ball Plastic Freezer Jars, 32 oz, set of 3, $4.29 Recipe: Pickled Dilly Beans from Peg Todloski Local green beans are on sale this week, $1.99/lb. Kick off your canning adventures with a batch of tangy dilly beans, which make a great side dish or snack. According to a 1960 Time article, "People also serve Dilly Beans in martinis, salads, sandwiches, cream cheese and beef Stroganoff—and have discovered that poodles love them." Ingredients • 2 1/2 pounds fresh green beans • 2 1/2 cups distilled white vinegar • 2 3/4 cups water • 1/4 cup salt • 1 clove garlic (for each jar), peeled • 1 bunch fresh dill weed • 1 Tbs mustard seed Directions 1. Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars. 2. In a large saucepan, stir together the vinegar, water and salt. Bring to a rolling boil over high heat. In each jar, place 2 sprigs of dill, 1 clove of garlic and a sprinkling of mustard seed (to taste). Pack green beans into the jars so they are standing on their ends. 3. Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating. And then try not to eat them all at once. |
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| Weekly Owner Specials | |||
 • Fresh, Organic Broccoli save $1.50/lb • Locally, Grass-Fed NY Strip Steak save $3.00/lb • WSM's Fresh baked, 7-Grain Pan Loaf save $1.50 each • Ceres Juices All Flavors save 26% • WSM's Homemade Roasted Garlic Hummus up to $2.00 off • Argentine Parmesan Cheese save $1.50/lb • Santa Cruz Organic Apple Sauce save 33% • Great Deal for all Shoppers: Sierra Nevada Summerfest Beer $13.49/12pk, save $3.50 |
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| View this week's owner specials here. | |||
| Weekly Produce Specials - THESE SALES ARE EFFECTIVE Tuesday, June 22 through Monday, June 28. |
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| Local, Organic Cantaloupes |
$3.69/each |
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| Organic Plums | Red & Black $2.99/lb |
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| Organic Grapes | Red & White $3.99/lb |
from California |
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| Local Organic Blueberries |
$3.99/pint |
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| Organic Grape Tomatoes |
& Cherry Tomatoes $2.99/pk |
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| Local, Organic Zucchini Squash | & Yellow Squash $1.69/lb |
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| Local, Organic Ruby Chard |
& Rainbow Chard $1.99/bunch |
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| Local, Organic Green Beans | $1.99/lb |
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| Weekly Meat & Seafood Specials | |||
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FreeBird Chicken Tenders |
$4.99/lb |
save $2.00/lb |
| Local, Pasture-raised Boneless Pork Chops | $7.69/lb |
save $1.00/lb |
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| Read more about other Weaver Street Market Specials here. | |||
| Value Recipe | |||||||||||||||
 Our weekly value recipes incorporate lots of our On Sale items! Click below to view this week's value recipe: Herb Stuffed New York Strip Steak |
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| View more WSM Recipes here. | |||||||||||||||
| June Newsletter | |||||||||||||||
 Pick up the Weaver Street Market print newsletter at our locations, or view it online here. |
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| View the June CAP Flyer here. | |||||||||||||||
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