Archive | Canning And Preserving Food RSS feed for this section

Blanching and Freezing Sweet Summer Corn

19 Sep

First gather all materials:
Corn, Large pot, tongs, sharp knife, cookie sheet and freezer bags

Start by boiling a large pot of water and husking all your corn, cutting off any ends that has gone bad.

IMG_4715                      IMG_4717

Next drop the corn into the boiling water and time it for 5 minutes. When done take out with the tongs.

IMG_4720    IMG_4719

Put the corn in cold or ice water to keep it from cooking anymore. When cool enough put on a cookie tray and cut the corn off the cob

IMG_4722   IMG_4724

When the corn is all cut, put in freezer bags and label. Congrats now you have sweet corn all winter long….Enjoy

Chili Garlic and Ginger Dipping Sauce

6 Jun

image
By Bev Dobson

9 cups vinegar

3 cups chopped chilli ( I used variety of red and green and yellow )

2 tsp granulated garlic

1 piece green ginger 2″ x1″ approx

skin and cores 3 apples

6 cups sugar

chop all chilli and ginger in food processor ,

place all ingredients except sugar in heavy non stick saucepan

put apple pieces in ball add to pan boil for 30 min add sugar,

bring to boil and simmer for 45 minutes ,remove ball and fill hot sterilized jars

and process in bwb for 10 min hold boil

Peach Jam with Brown Sugar and Rum

25 May

image

Peach Jam with Brown Sugar and Rum

Recipe courtesy of recipezaar.com
http://www.recipezaar.com/recipe/Peach-Jam-With-Brown-Sugar-and-Rum-232744

6 cups peaches, peeled and coarsely chopped (about 4 lbs)
2 cups light brown sugar, packed
6 tablespoons strained fresh lemon juice
3/4 cup dark Jamaican rum
2 cups granulated sugar
In a large bowl, combine peaches with the brown sugar, lemon juice and about half of the rum, stirring to mix. Cover and let stand at room temperature six hours or overnight.
Wash jars and lids in hot, soapy water. Sterilize jars for 10 minutes in a boiling-water bath, then leave in hot water until ready to fill. Prepare lids according to manufacturer’s directions.
Pour the fruit mixture into a large saucepan or dutch oven. Bring to a boil over medium-high heat. Cover the pan, reduce heat and cook the mixture until the peach chunks begin to look translucent, 15 to 20 minutes; stir occasionally to prevent sticking. If the jam becomes too thick and threatens to scorch before the fruit is done, add 2 to 3 tablespoons of water. Add the granulated sugar, increase heat to medium-high and cook rapidly, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few minutes wrinkles instead of runs when the saucer is tilted. (Take jam off the heat while doing this. If using a candy thermometer, this should happen at about 220 degrees.) Add remaining rum and stir the jam (it will boil up when you add the rum) for 2 minutes over the heat.
Ladle boiling-hot jam into hot, prepared jars, leaving 1/4 inch headspace. Top with lids and process for 15 minutes in a boiling-water bath. Cool jars completely on a dish towel before labeling and storing.

image

Old School Ketchup Recipe

21 May

image
1955-1960 Ball Blue book canning and freezing recipe and methods
TOMATO CATSUP

4 qts. peeled, cored, chopped red-ripe tomatoes
1 c. chopped onions
1/2 c. chopped sweet red peppers
1 c. sugar
1 Tbs. salt
1 Tbs. paprika
1 1/2 tsp. celery seed
1 tsp. allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by about one-half) about 1 hour. Tie whole spices in a cheese cloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: 3 pints

Raspberry Jam

14 May

image

 

RASPBERRY JAM

Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.

Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.

4 cups crushed, fresh ripe raspberries (6 – 8 pint baskets)

1 tablespoon of strained lemon juice

6 1/2 cups of sugar

1/2 teaspoon unsalted butter

1 (3-ounce) pouch of liqid pectin

In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.

Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Bruschetta in a Jar

13 May

image

Bruschetta in a Jar

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp. granulated sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups chopped, peeled, cored plum tomatoes

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipes from Ball.
Picture from Branappetit.

Dehydrating Habaneros And Other Awesome Peppers

7 May

422625_10151201499353407_725546635_n

First things first…go get gloves. Ive done this so many times trust me, don’t forget to wear your gloves and Still wash hand and keep away from small children. Habaneros and other hot peppers can seriously burn your skin.

The method i use for drying habanero peppers is to use a dehydrator. A dehydrator encloses the habanero peppers and dries them anywhere from 9-12 hours in low, soft heat. You can find dehydrators in stores or online ranging from $30 – 3,000.

The heat level of chile peppers is measured by a system developed by William Scoville in the early 1900s, and the Habanero tops the scale. Habanero peppers are among the hottest members of the chilli pepper family, typically clocking between 100,000 and 350,000 Scoville units, a widely recognized measure of chilli heat. By comparison, original recipe Tabasco sauce has between 7,000 and 8,000 Scoville units.

539561_10151213153428407_1975424847_n

There’s some alternatives you can use if you don’t have a dehydrator on hand. You can put them in an oven on low heat 190-200 degrees for about 12 hours give or take.

You could also String them together and hang outside in the sun or a sunny window to dry for a couple days.

image

For all peppers and dehydrating processes make sure to always clean your peppers.

DEHYDRATING in a Deyhydrator.

1 – Wash the peppers under cold running water, gently brushing away any dirt. Dab the peppers dry with a clean kitchen cloth.

2 – Arrange the peppers on a wire rack so there is space between the fruit for air to circulate. Wait till fully dry from cleaning.

3 – place them on your Dehydrator trays single layers and almost touching. Stack the trays and dehydrate rotating the trays every few hours.

RONATA TIP: Always use your Deyhydrator outdoors when doing hot peppers, it will fill your entire house with what i like to call ” painful eye watering gas”. Holly Molly I won’t make that mistake again.

4 – After the peppers are dry store them in an air tight container. But don’t forget to wear gloves even when doing this step.

2019_10151214361038407_1831858729_n

FUN FACT: Another use for chile peppers, the experts say, is to detoxify raw oysters. Catsup doesn’t do anything, lemon and horseradish sauce work moderately well, but straight hot sauce from the bottle will kill the bacteria in one minute flat. So if you use mine…your in the clear. If you decide to take a chance on raw oysters, using hot sauce can’t hurt and will probably help.
Habanero madness for resource on scoville units.

%d bloggers like this: