Showing posts with label preserving. Show all posts
Showing posts with label preserving. Show all posts

Wednesday, August 24, 2011

lost art of canning

We're bringing back canning today!  
So if you have littles at home, stop reading right now, go cuddle and savor your babes, 'cuz it goes too fast!  Too soon they will be in school and you will have to come up with something better to do with your time than wishing back those days, like writing about canning...
After they are in school, you may proceed :)


I don't know that I fully appreciated the legacy my mom passed down to us kids, the "fruit" of her labor...until now.  I can still see her over a pot of boiling water, peeling the skins off tomatoes to can, snapping beans or peas to freeze, shucking corn (which has to be one of the funnest phrases to say, especially if you add a twist to it, like "shukka kahn!"), or sitting down with a pairing knife, a large bowl of peaches and some simple syrup.  

I realize not all have been able to shadow their moms on this one, and I'm not saying all moms should do this.  This is the beauty of God gifting us in all different ways, and using those gifts in all different seasons. 


If you are in a season where you would like to throw some jars into a canner, but have no idea where to begin, here ya go.  
the basics.
1.  find the time.
If you have half-pints running around your house, calling you mama, save canning for another year.  I started when the older boys were 3 and 4.  We don't have tv, so I would put them to bed at 7 and spend a few nights over the canner.  Now that they are older, I do what I can while they are in school.
2.  prioritize.  
We love preserving fresh produce, but I can't do it all.  I would be spending this whole month in the kitchen if I tried to.  So, we picked out a few favorites:  freezing berries and applesauce, canning salsa and peaches.  
3.  price.
In order to not consider this a waste of time or resources, I have to make sure we're saving money.  I ask around for the best prices, checking local produce stands, talking with local farmers, looking into produce auctions.  I have gotten 2nds before on peaches, because they can be half the price of 1sts.  This year I got a bushel of local peaches for $31.  I canned 21 quarts, and we probably ate or gave away another 5 quarts.  It came to a little more than $1 per jar, which will be cherished in baked oatmeal on a cold winter's day.
4. process.
Let's say your counter looks like this.  Remember my motto:
A few twinges of regret equals a whole year of gratitude.
Take a deep breath.  
To easy-peasy peel them, place in boiling water, then quickly remove and plunge into ice-cold water.
This is the set-up I find easiest for halving peaches and removing the skins:  1 pot of ice-cold watered peaches (left), 1 bowl for skins and pits (middle), 1 pot of cold water (right) for halved/skinned peaches to go into until they are ready to be placed into jars.

When it's time to put them in jars:
.: lower the halved peaches with a fork stuck in the middle of the peach.   
.: stack them around in a circle.
.: pour in the simple syrup, leaving 1/2 inch at the top. [1 cup sugar to 3 cups water]
.: sprinkle citric acid or fruit fresh on the top peach. [1/2 teaspoon per jar]
.: tighten the lid with a ring.  [rings can be re-used, but use new lids!]
.: place sealed jars in a canner.
.: pour in enough water to come up 2 inches on the sides of the jars.  
.: put the lid on the canner, turn on the burner, and wait for the water to boil.  
When the water has boiled 16 minutes, remove the jars from the canner, tighten the lids, and turn the jars upside down to cool.
After they are cool, remove the rings, label and store.  


If you're doing salsa, here's the recipe we like.  I simmer the batch of salsa 30 minutes.  Spoon into jars, using a ladle and funnel.  Process the salsa in 2 inches of boiling water for 30 minutes.  Then, proceed as above with removing the jars.

If you are a seasoned canner, and have anything to add, please do share!
If you're a cold-feet-canner, you can do this!  And, be sure let us know how it goes...
And, if you're a mama just not able to add one more thing to your day, good for you!  Yours is a precious calling!  Enjoy these days, as full and crazy and sleepy as they may be :)

Monday, August 15, 2011

salsa-time!


First day of school...oh my, this is the longest day ever!!!  3:40 cannot come soon enough!  And, that may be all I can say right now about school, until I pick up my boys, go out for ice cream {as promised - we're easing our way off of vacation-mode}, and see how it went.  Then, I can share more.
For now, I'm trying to distract from this quiet house and share with you one of my favorite recipes for this time of year.  

homemade salsa for canning
16 c. tomatoes, peeled
2 c. green peppers
3 c. onions
8 yellow peppers (the small, banana kind)
3 T. salt
1 c. cider vinegar
4 buds garlic (buds, not cloves)
3 T. sugar
hot peppers (I like a mixture, like 3 jalapeno, 3 serrano, 1 poblano)
bunch of cilantro (add at the very end - the more, the better... I think)

Before you proceed any further, make sure you have tortilla chips on hand...

Peel the tomatoes by placing them in boiling water, then plunging them in cold water - the skins come right off. Chop veggies, or let the food processor do the chopping. Place in a large pan. Simmer for 1 hr. (If you can this, I simmer less, like 30 min.) Break out your best zumba moves. Taste and tweak to your liking (you can add chili powder, more salt, more peppers, etc...) Don't forget to add the cilantro! Can or freeze.
To peel the tomatoes, place them in a pan of boiling water, stir until the skins begin to crack, then plunge them in ice cold water.  The skins peel right off.
 After all these years, my motto for canning is: 
"A few twinges of regret (coupled with some "why do I do these things???") equals a whole year of gratitude."



1 batch down.  3 to go... 
Oh, and I'm the kind of person that has to do the math on to see if it's worth it, so I added up what we spent at the farmer's market:
Bucket of organic tomatoes: $5
Onions: 50 cents
Green pepper: 50 cents (it was huge, so 1 was enough)
Hot peppers: $1
Yellow peppers: $1
This made 15 pints of salsa (plus close to a pint we ate making it :)
$8 for 16 pints of salsa.
That's 50 cents a jar!

It's worth it, people!
Have fun salsa-ing :)

{Because, if it weren't for the little things like canning salsa, I may have been happy to just pause our life a week ago and never get on with the year...but today has come.  So, we see THIS is the day the Lord has made, to rejoice and be glad in it.}

Saturday, October 16, 2010

freezing apples

I tried something new this year.  I enjoy canning applesauce and apple butter.  But I didn't pick many apples this year.  And the ones I picked seemed too precious to throw into applesauce.  
So, I peeled the apples we picked and froze them for apple pie or apple crisp.  It didn't take long at all, and I know I will be thankful to pull these out of the freezer for  a fast, harvest-fresh treat on a cold winter's night.

3 c. peeled, sliced apples
1/3 c. sucanat or sugar 
2 T. flour (I use a GF rice flour-based blend)
2 t. cinnamon
Mix all ingredients in saucepan and stir on medium heat until apples are starting to cook.  Cool and place into bags.  I measured 3 cups in a bag because 1 bag will make apple crisp and 2 bags will make a pie.  

To use:  Thaw in fridge overnight and follow recipe of your choice.  This is the one we use:


apple crisp
3 c. peeled, sliced apples
1/3 c. sucanat or sugar
2 T. flour (I use a GF rice flour-based blend)
2 t. cinnamon
Mix all ingredients in saucepan and stir on medium heat until apples are starting to cook.  Pour into oblong-shaped dish and top with:
¾ c. oats
½ c. sucanat or brown sugar
¼ t. baking powder
¼ c. nuts
¾ c. flour (again, I use a GF rice flour blend)
¼ t. soda
¼ t. salt
1/3 c. melted butter
Mix well.  Sprinkle over apples.  Bake at 375 for 30 min.


This may be the reason why so little apples were picked this year...but he sure is cute!