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Summer’s Bounty by holly{Bruce} While summer ends on the 22nd of this month, there’s always a lot to look forward to. One loves to see the Staples commercial, with the Christmas song: “It’s the most wonderful time of the year” playing as the parents gleefully get their kids ready for back to school. And a girl must agree, that is the “most wonderful time of the year” for parents. However, it’s also nice to realize cooler temperatures are on their way. The farmer’s markets are great places to visit during the months of August, September and October. Even when certain produce is no longer in season, they can still be shipped into the markets. One also enjoys driving down country roads and stopping at produce stands. It’s fun to pick up cartons of homemade cider and other locally grown produce. Such places even sell homemade soups, jams and sauces. As a child, we would visit relatives out in the country during late summer. It gave us the opportunity to pick apples, buy berries and tomatoes and make our own soups, sauces and jams. It could be a lot of work, but it was fun, too. You’d be amazed at how enthusiastic many children are even today, with such ventures. Jam recipes are fun to make with kids, especially as you plan their lunchbox menus. So, a girl thought she would focus this month’s energies on explaining how canning techniques work. Afterwards, she would like to share some recipes which are manageable and produce great results. For those who find their schedules don’t permit such projects, there’s a slow cooker recipe after the canning ones which can be done with little work on some weekend. She hopes you may find time to do just one of these at some point in the future. Canning jars can be purchased at grocery stores, as well as K-Mart and Wal-Mart up until late October here on the east coast. The major brands are Ball and Kerr Mason Jars. If you cannot find them in your stores, you can purchase them on-line at the same prices sold in stores. http://www.canningpantry.com/canning-jars.html. You can also purchase the equipment and tools necessary for canning on-line as well. http://www.canningpantry.com/canning-tools.html. These recipes use 8 ounce Jelly Jars, Pint Jars and Quart Jars. The Pint and Quart Jars can be purchased regularly or wide mouthed. They’re all sold with matching lids and screw bands/rings. While wide mouth jars are a little more in price, they’re easier to work with. All such jars are sold in cases of 12. Family traditions don’t have to be relegated to holidays only. The preparation work which goes into canning is a great way to connect with the kids and help them learn a small measure of self reliance. Also, it lends itself to a more nutritious menu. Many vitamins and minerals are lost in pre-processed foods, hence the need for vitamin supplements to replenish those necessary nutrients. Also, since you control how much sugar and salt go into such recipes, it’s a help for those who are on restricted diets. The canning jars can always be reused again, and not only for canning either. The jelly jars and pint jars can be reused as drinking glasses. The Quilted Jelly Jars (made by the Ball Brand) are nice for kids because the outside of the jar has a quilted design which provides a textured surface to hold onto, and prevents slipping. Pint jars hold about 2 cups and many men prefer the larger size, especially when outdoors. Many stores sell mason jars specifically for drinking, with glass handles on them. But they’re really not necessary - the same jars you use for canning can generally be reused for drinking glasses at a fraction of the cost of those advertised glasses - as well as regular drinking glasses. And, if you use them as a set, it provides a country decor for your table-setting. Should you at all be interested, a girl does have recipes for “Cookie Mixes in a Jar” which you find at craft shops and fairs. They require the use of the 1 Quart Ball Brand Wide Mouth Canning Jars (the regular ones just don’t work). If you’re at all interested in this project, you may wish to pick up a case and keep them in your basement until December. They make great gifts for teachers, co-workers and even for yourself as Christmas approaches. Instead of making up cookie dough to freeze, you can have them on hand, decorating your shelves.
Canning Methods: There are two types of canning methods: the boiling water bath method and the pressure canning method. While the pressure canning method has gained in popularity over the years, it’s quite expensive. Really, if it’s done correctly, the boiling water bath method is just as safe for tomatoes, fruits, jams, jellies, pickles and other preserves. Pressure canning is the only safe way in which to preserve meats, vegetables, poultry and seafood. When tomatoes are mixed with meats or vegetables e.g., peppers or zucchini, then pressure canning is the only way in which to guarantee food safety. This is because the pH value of such combinations is above 4.6. For foods with a pH balance below 4.6 the boiling water bath method can be safely used. Adding lemon juice to tomato preserves and sauces lowers the pH values even further. Pressure canners can cost you anywhere from $ 75 to $ 150. However, you can purchase a water bath canner for about $ 20. These water bath canners are nothing more than large, cooking pots with lids and wire racks which fit inside. The rack helps keep the jars from bumping into each other and cracking. If you can’t find such a rack, you can ball up clean, cotton dish towels to put between the jars. Also, any large, metal container can be used if you don’t have access to a standard canner. Just make sure it’s deep enough for 1-2 inches of briskly boiling water over the tops of your jars.
Canning Preparations: First, inspect your jars for any nicks or chips in the glass. Otherwise, they’ll crack when you begin the sterilization. Wash the the jars, lids and screw bands/rings in hot soapy water. Make sure you rinse well. Next, you’ll need to sterilize the lids and jars. Place the lids in a small sauce pan filled with water. Boil gently for about 10 minutes to sterilize. Leave them in the hot water and remove only when you’re ready to place them on the jars. Make sure the water remains hot though. Never reuse lids, as they only seal once. It’s not necessary to sterilize the rings, but it helps when they’re hot as well. However, you don’t want them to rust, as they can be reused. You can keep them in another small sauce pan of hot water towards the end. Sterilize the empty jars first. Place them in a large pot of water or water bath canner, and boil gently for about 10 minutes. Leave them in the boiling water until needed. Remove a few jars at a time and place them upside down for less than a minute before filling.
Boiling Water Bath Canning Method: Fill the kettle, pot or canner with water and begin heating on the stove. Place your filled jars on the rack immediately after packing. Lower the filled rack into the canner or kettle. Make sure you have about 1-2 inches of water covering the tops of your jars. It’s always a good idea to do this with the same sized jars. Add additional boiling water as needed. If you find yourself without a rack, don’t fill the kettle with as much water initially. Use tongs to lower the jars into the kettle carefully. However, use tongs which are large enough to grab the jars at the middle, avoid grabbing the jars by the lids. Use the tongs to position the towels between the jars so you don’t burn yourself. As you add more water, pour between the jars and not directly on them. Cover the pot with the lid and bring to a rolling boil. Reduce heat slightly, and boil gently: 35 minutes for the tomato sauce recipe and 15 minutes for the jams and preserve recipes. Afterwards, remove the jars and place on a cooling rack or a layer of cotton towels. Keep the jars separated to allow for air space. IMPORTANT: After the jars have cooled, test for the seal. A vacuum seal prevents air from getting back into the jar, thereby creating bacteria. Press down on the center of your lid. If it pops back up, or moves, then it did not seal properly. All is not lost - you can still use the product. But, you must promptly refrigerate any jars which haven’t sealed and use within 2 weeks. If you find yourself buying homemade products from roadside stands or farmer’s markets, always test for this. Believe it or not, you will find people who insist upon re-using lids. All manufacturers print disclaimers that you cannot re-use lids for this very purpose. And sometimes, you’ll always have a stray jar which just doesn’t properly seal, for one reason or another. Never purchase such products however! (How's that for a naughty slave command?)
Canning Recipes: Strawberry Jam Ingredients: Directions:
Blueberry Jam Ingredients: Directions:
Master’s Preserves Ingredients: Directions:
Seasoned Spaghetti Sauce Ingredients: Directions: In a heavy duty sauce pan or cast iron skillet, saute the garlic and onions in oil until tender. Add the sauteed vegetables to the tomato mixture. Then, press the mixture through a strainer, food mill or sieve and discard the seeds. Afterwards, return mixture to the pot again. Next add the oregano, basil, parsley, black pepper, salt, brown sugar and paste to the mixture. Bring to a boil and simmer uncovered for about 2 hours. Stir often to prevent sticking. Before packing jars, add 1 Tablespoon of lemon juice to each pint jar, or 2 Tablespoons of lemon juice to each quart jar. Then, pack the hot jars with hot sauce, leaving 1 inch of headroom. Seal according to manufacturer's instructions. Can jars in boiling water bath method, as indicated above. Afterwards, store jars in a dark, cool place.
Baked Apples in Slow Cooker Ingredients: Directions:
A girl wishes everyone all the best this month. Thank you for reading. And, should anyone have any special recipes they’d like to share here, please feel free to send them to her e-mail address. holly {Bruce} |