Canning and Preserving
Canning and preserving your own foods can be a great way to capture foods at their peak of freshness and flavor and allow you to enjoy them long after they're in season.
Canning tomatoes
Traditionally, canning tomatoes has usually been done by using the hot water bath canner method. Recently, however, more people are finding that canning tomatoes in a pressure canner will result in higher quality and give you a more nutritious product.
Pressure canning is also required for many canned tomato combination products because the pH value is above 4.6 which is a low acidic food. Tomatoes themselves fall close to the low acid level, just slightly above 4.6 and when mixed with meat for sauces or with vegetables like peppers or zucchini, which are a low acidic food it raises the pH value above 4.6 and must be processed by pressure canning to insure food safety. Foods that have a pH value of 4.6, or lower, may be processed in a boiling water bath canner.
When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This may be done by adding directly to jars before filling.
Canning Crushed Tomatoes
Ideal for use in soups, stews and casseroles.
Approximate Yields:
22 pounds whole tomatoes for canner load of 7 quarts.
14 pounds whole tomatoes for canner load of 9 pints.
Hot Pack - preparing tomatoes
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters.
Heat about 1 pound of the quarters quickly in a large pot. As they are added, crush cut pieces using a large wooded spoon or maeet. This will draw off some juice. Continue heating the tomatoes, stirring to prevent burning. Bring to a boil and gradually add the remaining quarters while stirring continually. These will soften with stirring and heating and will not need to be crushed Continue until all tomatoes are added. Then boil gently 5 minutes.
Packing Jars
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Fill jars immediately with hot tomatoes, leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
* Pints 35 minutes
* Quarts 45 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
* Pints 15 minutes
* Quarts 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Chili Sauce (spicy)
Makes about 6 pints.
* 2 cups sweet green peppers, chopped
* 2 cups chopped onions
* 24 large tomatoes(4 quarts peeled, cored, chopped)
* 1 tsp. ground allspice
* 1 tbls. salt
* 1 1/4 cup vinegar
* 1 1/2 cup sugar
* 1 tbls. celery seed
* 1 tsp. ground ginger
* 1 tsp. ground cinnamon
* 1 tsp. ground cloves
Hot Pack
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
* 1/2 Pints 15 minutes
* Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Fog City Diner Ketchup
Homemade ketchup is a favorite of patrons of Fog City Diner. The popular restaurant has graciously shared their recipe so you can make your own at home. The ketchup
may be stored in the refrigerator up to 1 month.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
* 4 pounds ripe plum tomatoes, coarsely chopped
* 1-1/2 cups sugar
* 1 cup cider vinegar
* 1 Tablespoon minced garlic
* 3/4 teaspoon salt
* 1-1/2 teaspoons mixed pickling spice
* 1 small stick cinnamon, about 1/4-inch long
* 1-1/2 teaspoons dry mustard
* 1/2 teaspoon (scant) freshly ground pepper
* 2 Tablespoons cornstarch dissolved in 1/4 cup cold water
* 1/4 teaspoon cayenne pepper
Preparation:
Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard, and pepper in a large, heavy stainless steel or enameled saucepan. Bring
the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently. Remove the
ketchup from the heat and let it cool a few minutes.
Force the ketchup through a fine sieve to strain it, pressing down hard on the solids. Rinse out the saucepan and return the ketchup to a boil over medium heat,
stirring frequently. Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the
thickening power of the cornstarch lessens with prolonged cooking. The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it
cool to room temperature. Store the tomato ketchup, covered, in the refrigerator for up to a month.
Yield: about 5 cups
Source: Fog City Diner, San Francisco, California, USAman Publishing)
Mexican Chile Salsa
Makes about 7 pints.
* 2 pounds chile peppers
* 1 pound chopped onions
* 5 pounds tomatoes
* 1/2 tsp. black pepper
* 3 tsp. salt
* 1 cup vinegar
Hot Pack
To prepare the chile peppers use the same method shown for Mexican Chile Pepper Sauce
Tomatoes
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Chop coarsely. Combine all ingredients, including peppers, place in a large sauce pan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
* Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Seasoned Tomato Sauce
Makes about 5 half-pints.
* 10 pounds washed, peeled, cored and chopped tomatoes
* 3 medium onions, chopped fine
* 4 cloves fresh garlic, minced
* 1 1/2 teaspoon oregano
* 2 bay leaves
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/2 teaspoon crushed red pepper
* 1 teaspoon sugar
Hot Pack
Add all ingredients to a saucepan and bring to a boil. Simmer 2 hours, stirring occasionally. Press mixture through a food mill and discard seeds. Return to sauce pan and cook over medium-high heat until thick, stirring frequently. Add lemon juice or citric acid to hot canning jars and pack with hot prepared tomato mixture leaving ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
* Half-Pints 35 minutes
* Pints 35 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
* Half-Pints 15 minutes
* Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Spaghetti Sauce
Makes about 9 pints.
* 6 cloves garlic, minced
* 1 cup chopped onions
* 1 cup green bell pepper, chopped
* 2 tbls. oregano
* 4 tbls. fresh parsley, minced
* 2 tsp. black pepper
* 4 tsp. salt
* 1/2 cup brown sugar
* 1/4 cup vegetable oil
* 30 pounds whole tomatoes (1 lug)
Hot Pack
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.
In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
* Pints 20 minutes
* Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Tomatoes - Whole or Halved (without liquid)
Ideal for use in soups, stews, casseroles and sauces.
Approximate Yields:
21 pounds whole tomatoes for canner load of 7 quarts.
13 pounds whole tomatoes for canner load of 9 pints.
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Leave whole or cut in half.
Raw Pack
Add lemon juice or citric acid to canning jars along with 1/2 teaspoon salt to each quart jar, if desired. Pack hot jars with prepared tomatoes and press down until spaces between them fills with juice. Leave ½-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
* Pints 85 minutes
* Quarts 85 minutes
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
* Pints 25 minutes
* Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
How to test the seal when canning
After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.
When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be placed in a box and stuffed with newspaper.
Matwich's Strawberry Jam - using local produce produces sweet results!
Strawberry JamThe strawberries are on! You'd better hurry if you want to put up some fresh local strawberries this year! Stacey took the boys out two weekends ago and the farmers told her they'd have berries for another couple of weeks until the heat of summer takes them away. She picked about 25 pounds of strawberries and so far I've made jam, strawberry sauce, shortcake and Ben even made a cobbler or two. At $1.49/lb that beats Aldi's price of $1.99 and you're supporting a local farmer. To me, that's a win-win.
Here's the recipe I used for the first batch of jam. I'm hoping we can get out next weekend and get some more.
Ingredients
6 cups mashed strawberries
4 cups sugar
1 package low-sugar pectin
Directions
Wash berries, take off the leaves and quarter them.
Mix dry pectin with 1/4 cup of the sugar and keep separate.
Add pectin to mashed berries in a large pot and bring to a rolling boil. Once it's at a boil add the rest of the sugar and bring back to a full boil for one minute.
Process in canning jars per directions. (The recommendations change as time passes, but when I did it, it was 5 minutes in a water bath canner)
Preserving Fresh Basil - Chopping and freezing in oil
My basil is doing really well this year, actually it does well every year I've planted it. I have one container that started to bolt and at first I let it go, just to enjoy the blooms and watching that plant do it's thang. But then I noticed that the stems were really stretching out and less and less leaves were being produced. This seems to make sense as the plant is putting forth all its energy into producing flowers and seeds for next year.
Well, I decided to give my basil plant a haircut and see if I can make it bush out a little more and get more leaves....which is really what I want.
I trimmed two big handfuls of flowers off and stripped all the leaves from the trimmings. I had quite a bit, too much to use before it went bad so I was on a search for preserving it.
This is the first method I will experiment with, simply wash and dry the leaves, throw them in your food processor or chop them up by hand. Drizzle a little oil on to make a paste. Spoon into sandwich bags and seal them up so they lay nice and flat. Label and freeze. When you want to use some, just unzip the bag and break off as much as you need.
I'll try and post comments to this article when I've tried it out.
Happy gardening!