Archive for the ‘canning’ Category

When we moved to this place almost five years ago, the whizened but still productive apple trees in the back yard really appealed to us.  It took another year for us to discover the old grapevine, long since whacked back by lawnmowers that had no idea what they were hitting.  Then my husband coaxed it to produce grapes, but we discovered that timing was crucial; frost killed them one year, inopportune rain another, but mostly we had to beat the raccoons to the bounty.  This year, everything came together perfectly.  We had decent rain this spring.  We had a dry summer as the grapes were ripening.  We beat the raccoons.

Late last week, I tasted a few grapes.  Mmmm.  The ones with the golden glow were ripe.

Then I started looking for jelly and jam recipes and learned that the best grape jam or jelly is made from a blend of ripeness of grapes.  We picked the rest–about seven pounds total.

Then I had to pick my recipe.  I decided on a recipe for grape jam from an 1899 cookbook that belonged to my great-grandmother, plus pectin to make sure the jam jelled.  It was simple.  I could use some of the fruit but avoid having to deal with the thick skins.  I could feel the familial and historical ties.

I picked the grapes off the vines and then triple washed them to make sure they were really clean.  I then mashed them with a potato masher, cooked them with a little water for about ten minutes, and re-mashed.  Then I used a food mill to separate the skins and seeds from the flesh, yielding more than 10 cups of juice with pulp from about 7 pounds of grapes on the vine.

Next I added about one and a half cups of sugar.  Honestly, I didn’t want to add any, but I only had regular pectin on hand and thus added the sugar.  After tasting that low-sugar addition, I opted for a low-sugar pectin after all.  I added the pectin as recommended and processed the jars for 10 minutes.  I got 9 half-pints and one stubby jar plus a little extra that I refrigerated.  If you notice that we’re missing almost a cup from the juice measurement, you’re right.  We had to drink some!  Next year I’ll can more to drink.

Tackling a new canning project is easy, once you know the basics.  It’s an easy step from basic pickles to jams and jellies and canning high-acid vegetables like tomatoes.  In a few weeks, I’ll be posting a recipe and procedure for making marinara (spaghetti sauce) using a pressure canner, which is a wonder that will let you can low-acid products safely.

Now, for all of you horticulturists and viticulturists out there, can you tell me what kind of grapes we have?  They are a seeded, thick-skinned variety, which makes me think I should have made wine instead of jam.

Copyright 2010 Ozarkhomesteader, including photographs.  All rights reserved.

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We just opened a jar of home-canned salsa that my husband has declared “powerful.”  Hey, I labeled it hotwhat did he expect?  You can grow salsa in your garden and can it this year, with just a little planning.  Here are the plants that you’ll need.

Tomatoes:  Pick a rich paste tomato, or stick with a general-purpose tomato and I’ll give you directions on how to drain it after you chop it (and maybe make Bloody Mary Mix!).

Chile peppers:  Both thick-walled jalapeno and thin-walled, larger Hatch or Anaheim peppers are traditional.  Jalapenos are hotter.  Hatch or Anaheim peppers are less hot.  We grow both.

Garlic:  Grow a little.

Onion:  You don’t need much!

Oregano:  Mexican oregano is that crucial secret-flavor herb in salsa.

Cilantro is the bright green, big-leafed herb with the distinctive flavor that I personally love in salsa, but you don’t want to put it in your salsa until you’re ready to serve.  Canning will kill the flavor.

Plant the garlic and onion sets now (or as soon as your ground thaws enough to plant).  Plant the oregano whenever you want.  If you buy a plant and protect oregano through the winter, it may never die.  Cilantro bolts in heat, so plant it early (as in now) and late (as in, for fall).  Tomatoes and peppers love heat, so plant them as soon as the nights stay in at least the mid50s F.

That’s it.  If you put these things in the ground some time in the next month or so, I’ll help you can salsa this summer.  Yes you can can!

Copyright 2010 Ozarkhomesteader.  Tweets and shorts excerpts are welcome, as long as you include the full URL and attribution to Ozarkhomesteader.

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A few years ago, my husband had to attend a conference in Hot Springs, Arkansas.  Hot Springs is an historic resort area.  As a matter of fact, the whole resort area of Hot Springs is a national park.  Given that my husband’s conference was at the time of my birthday, he invited me to come along and made arrangements for me to get a full spa treatment while he attended his meetings.  The mineral bath was fabulous, and the massage was terrific.  What I really appreciated the most, though, was the foot scrub with the pedicure.

I was all leaned back and drowsy after the bath and massage when the foot treatment started.  I smelled a pepperminty scent and felt a wonderful combination of scrubby stuff and emollient.  I had to look.  Hmmmm.  It was a white substance that looked mighty familiar.  “What’s in the scrub?” I asked.  “Oh, it’s canning salt with olive oil and peppermint oil,” my pedicurist replied.  She then proceeded to tell me how they always had to stock up on canning salt–used instead of other salt because of its purity–during the late summer because otherwise they’d run out when everyone was making pickles.  “Really?” I queried.  “It’s just canning salt, olive oil, and peppermint oil?”  “Oh, yes, but if you get a facial, we’ll use sugar instead of salt because it’s finer and less drying,” she replied proudly, perhaps not realizing she had probably just given away two deep dark secrets of the Hot Springs resorts.

Today I’m sharing that secret with you.  Every year since that birthday, as canning season comes to a close, my husband discovers my cache of canning salt.  I explain to him that I buy it on sale and that it will keep until next year, but my real reason is because I use it for a home spa.  I have no idea what the spa charged my husband, but I can guarantee that this home treatment is a tiny fraction of the cost and exactly the same–except you (or your husband) has to do the scrubbing.

Home Spa Foot Scrub, just like the pros use

Start with a nice oil (no need for olive oil), canning salt, peppermint oil (which you can get at your local pharmacy or in the baking sections of some grocery stores), and a small dish that you don’t mind taking in the bathroom.  A candle is nice too.

Begin by soaking your feet in warm water for several minutes.  Just relax.  Then dry your feet.

Next pour about 1/4-1/2 cup of canning salt into the dish–depending on the size of your feet!  

Add several drops of peppermint oil.

Add a tablespoon of two of regular oil.

Now massage the mixture into your feet, being careful to rub well around all the rough spots.  When you’re finished, wash your feet to remove the salt residue and then dry them well.  If you are up for wearing socks, go ahead and slather your feet with cocoa butter, lanolin, one of Burt’s Bees rescue salves, or something similar.  Repeat the process in a few days, and within no time you’ll have baby-soft feet!

No, I do not have foot photographs!  My husband seemed to think they might attract men with foot fetishes.

Add-in oils

Try adding lavender oil, rosemary oil, or similar fragrances to your spa mixture.  If you have a spot of, um, athletes foot, oil of oregano will cure it (but it is very strong!).

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I enjoy sharing gifts from our garden for the holidays.  I always make lots of extra jars of pickles and, when we have a good apple harvest, apple butter.  I share our garden bounty as hostess gifts for holiday parties. At this point in the year, though, with summer veggie season over, if you didn’t can pickles, you really can’t start now.  Store-bought cucumbers now will be the wrong variety for pickling, plus they’re coated with wax, which will keep the pickling brine from penetrating, no matter how hard you try to scrub it off.  Instead, look to apples and peppers for gifts from the garden.

If you had a big apple harvest, you can still make apple butter.  Apple butter is a luscious version of apple sauce, full of spices and cooked down into a decadent caramel flavor.  Let me know if you’re interested in a recipe.

If you did well with hot peppers and froze or dried some successfully, you can still make pepper jelly,  Pepper jelly is absolutely wonderful served on crackers or toast with cream cheese.  You control the heat by your choice and quantity of peppers. I make mine with cranberry juice, so it’s got a ruby-jewel color that’s perfect for the holidays.  I’ll be happy to share a recipe.  Just ask!

What gifts from the garden do you give?  Chow-chow?  Strawberry jam?  Pie filling?  Do tell!

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Every year as canning season winds down, my husband finds my stash of canning salt and inevitably questions why we have so much, and why I just bought more.  I tell him I got a good deal and that it will keep, but that’s not my real reason.  Come back soon for a trip to Spa Ozark, the perfect way to close out canning seasoning!

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I’ll be posting more pickle recipes in 2010.  Come back to visit in July and August!

In just 3 days, Sunday through Tuesday, I picked 16 pounds of cucumbers from my garden.  Then I picked 7 more pounds from Friday through today (Sunday again). DSCN1957 It all started when I went out of town last week and neglected to tell my husband that he needed to be picking cucumbers.  Some had gotten pretty big by the time I went through on Sunday.  I made 7 pints of dill relish:  mmmmmmm.  I saved some of the smaller cucumbers and then made sure I stayed on top of picking for a few days.  Voila!  Perfectly sized dills–7 quarts, to be precise.  My next cucumbers are destined to be sweet relish (for the big ones I missed) and bread-and-butter pickles, for the medium-sized ones.

Home canning is easy and inexpensive, as long as you focus on canning things you’ll actually like eating.  I like pickles, so I grow cucumbers.  Having tried a lot of different varieties like “homemade pickles,” “little tyke,” and “pickalot,” over the years, I have to say that this year’s crop of “endeavor” has been the best ever.  I suspect it may be a combination of good rain and variety.  You just can’t beat a Kirby like “endeavor” for the traditional warty look.  The overwhelming majority of my more-than twenty pounds of  cucumbers I’ve picked this week are “endeavor,” from a single seed packet I purchased from Renee’s Garden:  http://www.reneesgarden.com/seeds/packpg/veg/cucumber-endeavor.htm Yep, from a single $2.69 seed packet plus shipping, I’ve already picked in the vicinity of 25 pounds of cucumbers in just a few weeks.

I’ll leave relish for a future posting.  Here I want to talk about how easy making dill pickles can be.  Start by gathering your equipment:

canner or other very large stockpot

glass jars that will accept canning lids

Note:  mayonnaise jars work well and are free–after you buy and eat the mayo!  Since we are using the boiling water method, not pressure canning, any sturdy jars will do.  Use only real Mason jars, though, in pressure canners.

new canning lids, with rubber softened in hot but not boiling water.

Do not use old lids.  They’ll fail to seal, and you’ll waste money.

canning screw rims



dill seed


canning salt

Begin by washing your jars well.  When you think you’ve washed them well, wash them again.  Do you think I’m kidding?  My neighbor delivered what appeared to be a beautiful jar of home-canned pears last fall.  A month later, I noticed a green glob growing inside the jar.  She had definitely not followed good hygiene. Now put your well-washed jars, open side up, in your well-washed canner or stockpot, with about an inch of water in the bottom.  Turn on the heat, put on the lid, and let the jars steam to clean them some more.

Now wash your cucumbers really well.  I recommend giving them a quick rinse and then plopping them in a clean sink full of water, so you can scrub them one by one.  You’ll be amazed at how much dirt comes off!  Then rinse again.  Now trim off a tiny slice at both the stem and blossom ends.

Coarsely chop enough garlic to have at least one big clove per pint or two per quart.

Get out your dill seed.  We’ll need a tablespoon per pint, two per quart.

In  large pot, mix together equal quantities of good-quality apple cider vinegar and water to start your brine.  You’ll need about 0.625 cups of each (water and vinegar) + 1 tablespoon canning salt per pint, or about 1 1/4 cups of each liquid plus 2 tablespoons salt per quart.  Heat up the brine to boiling.

While it heats, take your hot, sterilized jars and put them on a clean surface.  Start stuffing in your cucumbers, beginning with the largest.  If you need to quarter a few to make them fit better, feel free!  Then add in your dill seed and garlic.  Make sure you’ve left at least 3/4 inch space at the top of each jar.  Finally, pour in the hot brine, leaving a half inch of space at the top of the jar.

Wipe the jar rims clean and set on your canning lids.  Now screw on the rims.  Go back and check your screwing job again.  I can usually tighten the rims a bit more.  Finally, place the jars in the canner, cover them with at least an inch or two over the top, and turn your burner on high.  When the water starts boiling, start timing ten minutes.  When the ten minutes is up, turn off the burner and carefully lift out the jars and set them on towels or a rack to cool.  Do not disturb them, and especially don’t touch the lid!

Pop! That’s the sound you should hear for each jar you’ve canned.  That’s the lid sealing.  Be patient.  The jars that are on the edges of your cooling area will most likely seal much sooner than those on the interior.  Okay, now walk away for about 24 hours.  Then remove the screw rims and store your pickles.

Remove the rims?!?  Why? Here’s a great tip I learned from my grandmother and Alton Brown:  If the screw rim is on and your canned product goes bad, how will you know?  If the screw rim is off, the bad product will pop the lid.

Last year, we put up several dozen jars (half pint, pints, and quarts) of cucumber pickles, specifically sweet and dill relish, bread-and-butter pickles, and dill pickles.  We like pickles, so for us it’s a really good deal!

Quick tip for locavores wanting to eat falafel with tzatziki in the winter:  instead of using fresh cucumber with added dill and lemon with your yogurt, instead use well-drained dill relish or finely chopped dill cucumber.  After all, it’s still cucumber, dill, and an acid;  it’s just not lemon!

Have a question about pickling or canning?  Post here, and I’ll try to answer it!

Here are a few answers to search questions that may have led you here.

*Pickles should be processed in boiling water canners, not pressure canners.  Pressure canners are overkill.

*You need enough hot vinegar or vinegar brine to cover the cucumbers completely in the jar and leave just a little head space.

*If your lids did not seal, you have two options.  Let’s talk first about why the lids didn’t seal, so you can avoid the same problems in the future.  Two–maybe three–things could have happened.

1.  Did you make sure to wipe and wipe again the jar rims before you put on the lids?

2.  Were your lids old?  Make sure to use those that are only a year or at most two years old.

3.  Did you re-use lids?  Bad, bad, bad.  Don’t do that again!

Okay, so I now count four problems.

4.  Did you warm (but not boil) the lids in water before you put them on?

Next thing you should do is figure out what to do with your unsealed lids.  First, do give them at least 12 hours to seal.  Sealing time can vary widely based on temperatures.  If your jars are showing total sealing failure, with pickles you would probably be safe to try again with new lids, but remember that you’ll be boiling your cucumbers twice and may not like the results.  Instead, I recommend putting the poorly sealed jars in the fridge and, for pickles, using within a month.  (I’d use other home-canned products much more quickly.)

What about cloudy liquid in the pickle jars?

If the cloudy liquid appeared almost immediately, it is probably a mineral/metallic reaction.  Aluminum bowls and spoons or pots can react with the brine and cause this problem.  Using regular salt instead of canning salt can cause it too.  Hard water can also cause a cloudy reaction Neither of the three is serious.  They affect appearance not quality.

If, however, you have any questions about your process and the cloudiness developed over a longer period of time, you should consider whether the pickles are going bad.  First, make sure that you have removed the screw rims.  Bad product will usually pop the lid open eventually.  Smell the finished product.  Does it smell bad?  Don’t eat it.  Is the skin portion of the cucumber slimy?  Don’t eat it.

Should you use store-bought cucumbers to make pickles?

Generally, you should not use store-bought cucumbers for pickles.  First, most store cucumbers are not pickling cucumbers.  They are designed for fresh eating.  Second, because store-bought cucumbers take a long time to go from farm to distributor to store to your kitchen, they are generally coated with wax.  This wax will prevent the pickling mixture from penetrating.  You can try to scrub it off, but chances are you’ll still end up with an inferior product.  If you can get locally grown cucumbers from your farmer’s market, I would consider using those.  Just check the variety to make sure they are good for pickling.

For more on this question, see the “comments” section and my correspondence with Barbara in Canada.

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