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Two Dine As One: Romantic Picnics

August 5, 2011 By The Recipe Mom Leave a Comment

Certain picnics are just meant to be special, and a romantic picnic for two is certainly one of those. With this type of event, planning is everything, and having the right ingredients and special touches could turn your day into one you’ll be remembering for years to come.

Along with a great location, what you bring to a romantic picnic can say all the right things to each other. Let’s take a look at a few suggestions for creating the perfect picnic for two:

Staging the Mood

We all know a romantic setting when we see one, right? Candlelit dinners, soft music… but how do you create such things outside at a picnic?

Consider the location, first. A quiet grassy spot overlooking a sparkling lake is nice, but anywhere you two can find a peaceful spot will work. You may not have the luxury of driving to a beach or wooded glen, but examine your possibilities. Do you have a backyard, patio, or balcony? With some strategically placed cushions and pillows you can create a pleasant seating arrangement. A low table is nice, too. Gather sheets or tablecloths to hang around your seating area to make a cozy oasis. Use your imagination, especially if you can’t escape to a real paradise.

Use big, chunky candles in glass jars on your table. This prevents the candles from blowing out or tipping over. Go a little overboard with the candles if possible. A lot of candles can make up for a less than idyllic setting. To light your table, cluster a group of candles at different heights right in the center.

Choose real plates and utensils, not plastic and paper. If you don’t want to use your dishes from home, go to your local thrift shop or resale shop and buy a bunch of plates, bowls, cups, and silverware, even if they don’t match. This eclectic arrangement can be very fun and romantic. Don’t forget to buy big bowls or baskets for fruit and bread. This adds another romantic touch to your food. And don’t forget the glasses. Use pretty glasses for your beverages, even if they don’t match.

Music is not mandatory, but soft music playing in the background can be very soothing, and may even spark a dance or two. Instrumentals are great because they don’t compete with what you’re trying to say.

Getting the food to your romantic picnic is also part of the setting. Instead of big clumsy plastic coolers, try to use real picnic baskets if possible. Be creative. If you need something a bit sturdier, try finding an old wooden crate, or even some old luggage makes a nice, romantic touch.

Begin with Bread

If a photographer or painter were asked to set up a still life showing a romantic meal, chances are it would include a loaf of French bread. The image of crusty golden bread evokes feelings of good will, good food, and romance.

Perhaps it’s because the French know a thing or two about romance. Perhaps it’s because breaking bread together is a symbol of unity. Whatever it is, a loaf of hearty crusty bread of any kind is essential for a romantic picnic.

Include a loaf or two of any earthy bread, baguettes, or rolls in a basket or bowl on your picnic blanket or table. Then, simply tear pieces off and add butter if you wish, or other spreads to enjoy together. If you decide to serve sandwiches, thick slices of French bread or other crusty bread just seems to have a romantic appeal all its own.

Cherish the Cheese

Along with bread, cheese is probably the second most romantic food. But, this takes some thought. Don’t just grab a hunk of Cheddar and call it good. There are many varieties of cheese, including Cheddars, that will tempt the taste buds. Classics like Roquefort and Brie are a few to begin with. If you like Cheddar, look for aged varieties.

Herve is another popular cheese that offers a wonderful taste palate. You can’t lose with a creamy Havarti or a Gouda cheese. Edam is another well known cheese, but don’t stop at the ones you know. Most delis and cheese shops will let you sample a variety. Try something you’ve never heard of before. Then, treat your loved one to a taste sensation.

The crusty bread will come in handy again when serving cheese. Nibble on a few bites of cheese, then tear off a piece of bread. This cleanses the palate before the next bite of cheese. This is a very good way to taste the cheese, and very romantic, too.

Of course, you can serve crackers with the cheese, but be sure to pick a hearty cracker without a lot of flavor additives. You don’t want the cracker to compete with the cheese, so stay away from heavily salted, herbed, or spicy crackers.

Simple Sexy Food

Plenty of finger foods are the answer to a romantic picnic for two. Since you will be sharing much of the food, simple main dishes could include sliced meats, fruits, and vegetables. These foods will pack light and are made for sharing.

Use platters to serve a variety of foods so both of you can take a nibble. Rather than dishing up plates that resemble a holiday feast, sampling a bite of fruit, then a bite of meat, in between conversation, or dances, or kisses, is the name of the game for a romantic picnic for two.

Of course, you can dish up plates, but just keep the servings light and simple. Rather than a big potato salad, grilled chicken, and corn on the cob, try grilled shoestring potatoes, sliced honey roasted turkey, pastrami, and a cold corn relish. Have a cucumber and onion salad, heirloom tomatoes in a light vinaigrette, and other samplings of summer-fresh offerings.

If grilled steak is the food that brings romance to mind, choose steaks that are easily cooked and shared. Petite filets are perfect for couples. They are small and tender and cook up easily, with no bones or waste to worry about. If you want to make your grilled meat more easily shared and more like finger food, cut it up and cook in kabobs. Be creative and you’ll find all sorts of ways to turn regular picnic food into romantic finger food.

Beautiful Beverages

Wine is the beverage of choice for a romantic picnic. A beautiful bottle of either red or white wine is a perfect compliment. You can choose very dark rich wines or fruity light wines, depending on what you like. Don’t let the food rule you here; just choose something that you both enjoy, no matter what you’re eating.

There are many inexpensive choices, and many sparkling wines without alcohol. You can choose just about anything your heart desires. Chilled or room temperature, it doesn’t matter. Just remember; the best wines and beverages are the ones you enjoy.

Mix up a summertime slushie for another memorable drink. Mimosas are popular and fun, but any fruity drink can make a picnic special. A favorite is watermelon drinks made by putting cut up watermelon in a food processor, blending, then straining. Now, you can mix it with anything you like. Real lemonade is also a romantic picnic favorite. Be sure to include sprigs of mint in your slushies for a nice touch. Take the time to cut up lemons or limes, too. These extra touches are what turns a drink into a romantic beverage for two.

Decadent Desserts

Normally, romantic desserts call for chocolate. You might indulge your senses with chocolate-covered cherries, chocolate dipped strawberries, a light mousse, or a delicate éclair. The idea is that whatever you have, you want to be able to share bites.

Mini cupcakes, macaroons, or tiny cakes also make the right size dessert for sharing and tasting together. These little intimate bites set the stage for even more romance. Truffles are another romantic treat that many people don’t realize they can make right at home, with very little expense or experience. There is just something about picking up a chocolate treat and taking a bite, then sharing it with your sweetheart that is romantic. The same thing just doesn’t happen when you’re serving a wedge of pie or cake on a plate. Think finger-food again for your dessert and you’ll be right on track for romance.

The most important elements to any romantic picnic are the two people. When you spend a memorable day together, sharing the best of times with good food, you can’t help but feel the romance. The rest of the ingredients are just to enhance the sharing. It’s all up to you. Take time to put together a romantic picnic for two, and let the rest take care of itself.

Filed Under: Meal Planning, Today's Kitchen Tagged With: , ,

Do I Really Need To Use A Recipe?

August 11, 2010 By The Recipe Mom Leave a Comment
applebutter

If you are looking for actual canning recipes, this article will not give them to you. This is an article about the importance of using canning recipes. There are so many things that cause a canned food to spoil that it is important, until you know the science behind canning each type of food, to have a recipe to help guide you through the safe storing process.

Why Do I Need Them?

When canning items, it is important to keep them safely stored. This could mean adding citric acid to some jars while adding simple syrup to others. The best way to know which is which, is to have a recipe for the item you want to can. Just like you might look to a recipe for how to make the best Chicken Parmesan in the world, a recipe for canning does the same thing.

Canning recipes can give you different flavors to try out and also develop over time. The best way to pick out a recipe is to try it out. Cook a small batch with the recipe and see if it would be something that you would eat as a meal. It is also important to pick out a recipe that has been tested at your altitude. If you are uncertain about what a recipe for your altitude looks like, check out your state extension service for verification.

Seriously, Do I Really Need a Recipe?

The short answer is always. You will be able to tinker with recipes once you get comfortable with time and temperature as well as what ingredients are strictly needed. If you are just starting, be sure to stick with a tested recipe. Also, if you are trying to can something for the first time, it is suggested that you use a recipe in order to make sure the ingredients reach the proper temperature and pressure to be safe in the can.

Ok, Fine. How Do I Use A Recipe?

Using a recipe is as easy as reading a book. Just like baking is a matter of exact measurements, canning is also an exact science of food making. It is important to make sure canned foods are safe. The only way to do that with some types of food is to follow the directions for the recipe exactly. Keeping the foods in the canner at the right temperature and time ensure the lack of bacteria and the less chance for the food spoiling.

Be sure to look at all of the ingredients needed before you start the canning process because the last thing you want to do is have to run to the store because you forgot something while you are trying to can.

Canning is a lot of fun and a great way to store your hard work for a later time. Recipes are there to make the process easier and to take some of the guesswork out of how to bottle your goodness safely and with a lot of flavor. If you are just starting out or trying something new, stick with the recipe on the first go-round because the last thing you would want is a spoiled jar of hard work.

Filed Under: Frugal Cooking, Healthy Eating, Recipe Cards, Time Saving Tips, Today's Kitchen Tagged With: , , , , , , , ,

Sweet Pickle and Bell Pepper Relish

August 8, 2010 By The Recipe Mom Leave a Comment

What You Need:

6 cucumbers
2 green bell peppers
2 red bell peppers
3 onions
1/4 C of pickling salt
5 qts of cold water
3 C of sugar
2 C of cider vinegar
2 1/2 tsp celery seed
2 1/2 tsp mustard seed
1/2 tsp turmeric

How to Make It:

Peel the cucumbers, cut them in half lengthwise, remove the seeds and chop very fine to measure 6 C.
Remove the stems and seeds from the bell peppers and chop very fine, measuring out 3 C.
Peel the onions and chop very fine to measure 3 C.
Place the cucumbers, peppers and onions into a 5 qt. bowl and sprinkle with the salt.
Add enough cold water to completely cover the vegetables.
Let the covered vegetables stand at room temperature for 2 hours.
Run the vegetables under cold water to rinse and allow them to thoroughly drain.
Place the sugar, vinegar, celery and mustard seeds and turmeric into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring to dissolve the sugar.
Place the vegetables into the pot and return to a brisk boil.
Reduce the heat to medium high and cook the vegetables for 25 minutes or until the liquid has evaporated.
Prepare the canning jars and two piece caps as directed by the manufacturer.
Lightly compact the hot relish into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more relish if necessary to preserve the correct head space.
Wipe the jar rims and hand tighten the lids.
Process the relish in a water bath canner for 10 minutes from the point of boiling.
Cool in a draft free area and check the seals before storing.
Any jars that are not sealed correct should be refrigerated and used within 2 months.

Makes 7 half pints

There’s nothing like a good relish to liven up burgers, hot dogs or your favorite salads. Try adding a little of this relish to tuna salad, macaroni salad or even to salad dressing. Make your own Thousand Island dressing and add a little of this sweet delight to give it a special touch.
This relish is ready to eat as soon as it has been processed and cooled. Hold one back to try on your family that very night. You all will be happy you did.

Preparation Time: approximately 30 minutes
Standing Time: approximately 2 hours
Cooking Time: approximately 25 minutes
Processing Time: approximately 10 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 51; Fat 0g; Saturated Fat 0g; Carbohydrates 13g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 499mg

Filed Under: Canning, Miscellaneous, Recipe Cards, Recipes Tagged With: , , , , , , , ,

No Peel Canned Summer Squash

August 7, 2010 By The Recipe Mom Leave a Comment

What You Need:

18 lbs. of summer squash
2 gals of water
7 tsp canning salt

How to Make It:

Prepare the jars and lids according the manufacturer’s directions keeping them hot.
Pour the water into a 12 qt pot and place over high heat to bring it to a boil.
Cut the squash into 1 in cubes and gently place the cubes into the boiling water.
Return them to a boil and cook for 5 minutes or until just softened.
Loosely pack the squash into the jars using a canning funnel.
Add enough hot cooking liquid to maintain a 1/2 in headspace.
Release any air bubbles and add more liquid if necessary to maintain the correct headspace.
Wipe the jar rims and tighten the lids by hand.
Place the jars into the pressure canner and process at 10 lbs of pressure for 40 minutes.
Let the pressure drop to 0 and leave the jars in the closed canner for 10 minutes.
Carefully remove the jars and place in a draft free area to cool.
Check the seals before storing and use any jars that must be refrigerated within 2 weeks.
Boil the squash for 10 minutes before eating or tasting.

Makes 7 quarts

There is always an over abundance of summer squash in the garden. Whether it is zucchini, crookneck or any of the other types of summer squash available there’s always more than we can use or give away. Because the skins are thin and edible there is no need to peel your squash before you can it. That makes canning summer squash one of the easiest things to can out of the garden.

Preparation Time: approximately 15 minutes
Processing Time: approximately 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 28; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 3g; Protein 2g; Cholesterol 0mg; Sodium 294mg

Filed Under: Canning, Miscellaneous, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Fall off the Bone Canned Chicken

August 6, 2010 By The Recipe Mom Leave a Comment

What You Need:

7 (3 lb.) chickens
7 chicken bouillon cubes

How to Make It:

Cut the chicken into parts, separating the leg and thighs.
Remove the breasts and freeze as they do not can well.
Prepare the canning jars as directed by the manufacturer keeping them hot.
Fill the jars with the chicken pieces until full leaving a 1 inch headspace.
Add a bouillon cube to each jar.
Release any air bubbles, wipe off the jar rims and tighten down the lid by hand.
Process the jars in a pressure canner at 10 lbs. of pressure for 1 hour 15 minutes.
Let the pressure return to 0 and wait 10 minutes before removing the jars.
Let the jars cook in a draft free area then check the seals.
Any jars that did not seal correctly can be refrigerated and should be used within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 7 quarts

It’s really not difficult to can your chicken. You can even can already frozen chicken if you wish. Let it thaw completely in the refrigerator. Separate your chicken pieces then cook the chicken until it’s cooked about two thirds of the way through. Finish processing as the above recipe calls for. It’s best not to can chicken that has been frozen for 4 months or less. It’s a guarantee that this chicken will fall off the bone making it even better for those recipes that call for shredded or chicken meat pieces.

Preparation Time: approximately 30 minutes
Processing Time: approximately 1 hour 15 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 55 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 214; Fat 10g; Saturated Fat 3g; Carbohydrates 0g; Fiber 0g; Protein 29g; Cholesterol 97mg; Sodium 85mg

Filed Under: Chicken, Recipe Cards, Recipes Tagged With: , , , , , ,

Can This – But Not That

August 5, 2010 By The Recipe Mom Leave a Comment
canningjars

While it seems like everything can be canned and put away, there are some food items that are less safe to can. Many foods are great for canning, either partially cooked or raw, in order to properly store the food. Food between 2.0 and 6.9 pH levels are usually ok to can at home. Anything over 6.9, like black olives, becomes difficult to can because they have to be specially cured before the storage process begins.

The Cans:

On the flip side, if you have pumpkin and squash that you would like to can, putting them in a jar in raw chunk form will allow them the proper canning temperature in a pressure canner. It also begins to moisten them up for later use. Other than that, just about everything falls into the category of able to be canned. Foods such as lemons, plums, figs, apples and some tomatoes can be home canned with ease.

Here is a brief list of foods and their respective pH levels, which are good for canning:

  • pH 2.0-3.0 – Lemons, limes, gooseberries and under-ripe plums
  • pH 3.0-3.5 - Ripe plums, under-ripe apples, ripe oranges and grapefruit, strawberries, rhubarb, blackberries, cherries, raspberries, blueberries, very under-ripe peaches and apricots
  • pH 3.5-4.0 – Ripe apples, oranges, grapefruit, overripe blackberries, cherries, raspberries, and peaches, ripe apricots, under-ripe pears, pineapple, sauerkraut and other pickled items
  • pH 4.0-4.6 (BORDERLINE) Tomatoes and figs Above 4.6 or so, must be pressure canned.
  • 4.6-5.0 - Some tomatoes, depending on the variety (Green tomatoes are below 4.6). Pimentos, pumpkin.
    NOTE: The USDA suggests that pumpkin butter cannot be canned safely.
  • 5.0-6.0 – Carrots, beets, squash, beans, spinach, cabbage, turnips, peppers, sweet potatoes, asparagus, mushrooms, white potatoes
  • 6.0-7.0 - Peas, tuna, lima beans, corn, meats, cow’s milk, salmon, oysters, shrimp.

The Can Nots:

Besides the pH issues there are some other foods that make canning difficult. For instance, how gooey foods are, play into the canning process. Foods such as pumpkin and squash purees are not the best things to can. These thick liquids make it difficult to heat through, creating cold spots in the middle, which allow bacteria to grow and become prevalent in your canning process.

Other items, which shouldn’t be canned, for much the same reason, are refried beans, butter and leafy greens, like spinach and chard also make it difficult to can due to the cold spots in the middle of the food. Creams and soups also have a difficulty with canning because, you guessed it, and they become scorched and curdled on the outside while trying to raise the temperature in the middle.

Our Conclusions:

Please make note of the borderline items, which must be pressure canned. Remember the pumpkin butter, along with many other purees and thick substances, which the USDA does not consider safe for canning. The USDA site is always a fail-safe place to check when determining which foods can be properly canned and which ones are not recommended. Go gather up everything you can think of and start preserving for your own household stash.

Filed Under: Frugal Cooking, Healthy Eating, Time Saving Tips, Today's Kitchen Tagged With: , , , , , , , ,

Canned Freshwater Chowder Fish

August 5, 2010 By The Recipe Mom Leave a Comment

What You Need:

25 lbs. freshwater fish
12 tsp canning salt

How to Make It:

Prepare the canning jars and two piece screw cap lids as directed by the manufacturer.
Keep the jars and lids hot while filling.
Remove the entrails, scales, head, tail and fins off the fish.
Cut the pieces of fish with the skin intact small enough to fit in the jar leaving a 1 inch headspace.
Place the fish inside out into the jars and sprinkle 1 tsp of salt into each jar.
Wipe the jar rims clean and tighten the lids with your hand.
Process the fish in a pressure canner at 10 lbs. of pressure for 1 hour 40 minutes.
Allow the pressure to fall to 0 and leave the jars in the canner undisturbed for 10 minutes.
Carefully remove the jars and cool completely in a draft free area.
Check the seals and refrigerate any jars that did not seal correctly using within 1 week.
Boil the contents of each jar for 15 minutes before tasting or eating.

Makes 12 pints

If you have an avid fisherman in your home and love fish chowder this recipe is perfect for you. It’s a great way to keep all that fish out of the freezer. It makes a great base for chowder or any other soup or stew you make using your fish. Always follow a fish can recipe exactly and use care when packing and processing your fish because fish are very delicate and can fall apart or go bad very easily.

Preparation Time: approximately 1 hour
Processing Time: approximately 1 hour 40 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 1 hour 50 minutes

Nutritional Information: (approximate values per 4 oz. serving)
Calories 212; Fat 9g; Saturated Fat 2g; Carbohydrates 0g; Fiber 0g; Protein 30g; Cholesterol 83mg; Sodium 788mg

Filed Under: Canning, Fish, Miscellaneous, Recipe Cards, Recipes, Seafood Tagged With: , , , , , ,

Canned Summer Tomatoes

August 4, 2010 By The Recipe Mom Leave a Comment

What You Need:

12 lbs. whole tomatoes
Bottled lemon juice
Canning salt
Boiling water

How to Make It:

Follow the manufacturer’s directions for preparing your jars and two piece lids.
Wash and peal the tomatoes and cut any large ones in half or in quarters.
Fill the jars with the tomatoes then press them down to release their juices.
Add 2 tbsp of lemon juice and 1 tsp of salt to each jar.
If the tomatoes didn’t produce enough juice to maintain a 1/2 inch headspace add enough boiling water to allow for the necessary headspace.
Release any air bubbles and add more tomatoes and water to achieve the correct headspace.
Wipe the rims and seal the jars.
Process the tomatoes in a water bath canner for 45 minutes from the point of boiling.
Allow the jars to cool in a draft free area and then check the seals.

Makes 4 quarts

Anyone who has a garden knows that tomatoes multiply quickly in the summer. This is a great way to savor those tomatoes during the long winter months. Use them in all your favorite soup, casserole or pasta recipes. Adding lemon juice will increase the acidity level of the tomatoes. This ensure a nice fresh tomato taste every time.

Preparation Time: approximately 15 minutes
Processing Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per 1/2 C serving)
Calories 44; Fat 1g; Saturated Fat 0g; Carbohydrates 10g; Fiber 2g; Protein 2g; Cholesterol 0mg; Sodium 19mg

Filed Under: Canning, Miscellaneous, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Sweet Packed Canned Pears

August 3, 2010 By The Recipe Mom Leave a Comment

What You Need:

12 lbs. of pears
5 1/4 C of water
2 1/4 C of sugar

How to Make It:

Prepare the canning jars according to the manufacturer’s instruments.
Wash, peel and core the pears then cut them into even size chunks.
Place the water and sugar into a saucepan over medium high heat.
Bring the mixture to a boil, stirring constantly so the sugar dissolves.
Pack the pear chunks into the jars tightly then add enough syrup to maintain a 1/2 inch headspace.
Remove the air bubbles adding more pears and syrup if necessary to maintain the correct headspace.
Clean the jar rims and tighten the seals by hand.
Process the pears in a water bath canner from the point of boiling for 25 minutes.
Cool completely and check the seals.

Makes 4 quarts

Canned pears are great to have on hand over the long winter months. Eat them as they are or add them into pies and other baked goods. They make a great replacement for apples in all your favorite dishes. Pears hold up well to canning so use any or all of your favorite variety. Always check the seals after your jars cool down. If the jars did not seal correctly store the jars in the refrigerator and use them within two weeks. This recipe will also make 8 pints of pears. Just process them for 20 minutes instead of 25 minutes like the quarts.

Preparation Time: approximately 15 minutes
Processing Time: approximately 25 minutes
Total Time: approximately 40 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 79; Fat 1g; Saturated Fat 0g; Carbohydrates 21g; Fiber 1g; Protein 0g; Cholesterol 0mg; Sodium 2mg

Filed Under: Canning, Fruits, Recipe Cards, Recipes Tagged With: , , , , , , , ,

How to Can Fruits and Vegetables

August 2, 2010 By The Recipe Mom Leave a Comment
fruitsvegetables

The benefits of having a garden are second to none. Coming in from a hard day of work and pulling out a jar of homemade jam, just makes everything better. There is absolutely nothing better than homemade canned goods. Something about knowing you put your time and effort into making something your friends and family can enjoy, just brings a sense of accomplishment, and the compliments don’t hurt either.

Once you have toiled to create the best sauce or jam and enjoyed the first batch over a warm plate of pasta or spread out on a steaming hot biscuit, you are left with one dilemma. How should you preserve your precious prize? One way would be to toss it in a zip-lock bag and hope that it tastes as good as when it was made. Why play Russian roulette with your raspberry marmalade and the snap-seal of some plastic bag when canning is obviously the way to go.

Canning is a great way to store your savory sauces and other tasty treats for later use. Canning works because it heats food to kill bacteria while sealing them in a glass or metal container. This process prevents them from spoiling. When having canning supplies handy when you make your sauces or jams, just means that you can keep more of your food fresh for use during the off-season.

Fruits

Generally, fruits are canned using a boiling water canner. However, fruits like tomatoes (yes, they are actually considered fruits) and applesauce can be canned in a pressure canner due to the pH levels in the fruit.

Fruit does tend to discolor if it is canned naturally, which can be prevented by adding some lemon juice or vitamin C to some water and then placing the fruit in it. Sometimes, fruits need to be packed in simple syrup. There are a few different variations on syrups ranging from light to heavy, but they all use the same ingredients in different amounts.

Vegetables

While some fruits can be canned in a boiling water canner that is not an option for vegetables. Because they are generally more dense and do not contain as much self-preserving sugars as fruits, they must be canned at higher pressure and temperature in order to keep the integrity of the food.

It is extremely important, when canning vegetables, that you remove all of the air bubbles that tend to get caught in the nooks and crannies between pieces and around the sides of the jar. Unlike fruit, many vegetables don’t conform to the shape of the jar or can. This can be done easily by running a spatula around the inside of the jar between the glass and the produce.

Conclusion

Canning fruits and vegetables are extremely rewarding and a great way to preserve the fresh taste for the out of season times you have a craving. The most important thing, and this cannot be stressed enough, is to make sure that there is an airtight seal on whatever container you are using. This will keep the flavors of you goods locked in place and while keeping the food safe for you to enjoy later.

Filed Under: Frugal Cooking, Healthy Eating, Time Saving Tips, Today's Kitchen Tagged With: , , , , , , , ,
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