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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: , , , , , , , ,

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 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: , , , , , , , ,

Homemade Fall Apple Butter

August 2, 2010 By The Recipe Mom Leave a Comment

What You Need:

3 1/2 C of apple cider
8 large sweet apples, peeled, cored and sliced
1 1/2 C of sugar
1/4 tsp pickling salt
3/4 tsp ground cinnamon
1 (3 in.) cinnamon stick

How to Make It:

Pour the cider into a 5 qt. pot, place of high heat and bring to a boil.
Reduce the heat to medium, add the apple slices and simmer for 45 minutes.
Stir the fruit every 10 minutes or so to keep it from sticking to the bottom of the pan.
Add the remaining ingredient and reduce the heat to medium low.
Simmer the mixture, stirring intermittently, for 25 minutes or until the sauce thickens to the consistency of applesauce.
Remove the cinnamon stick and throw it away.
Prepare the canning jars and two piece lids according the manufacturer’s instructions keeping them hot.
Spoon the fruit into the jars leaving a 1/4 inch head space.
Release any air bubbles and add more fruit if necessary to retain the correct head space.
Process the jars in a water bath for 15 minutes from the point of boiling.
Cool in a draft free area the check to be sure all the lids sealed correctly.
Any jars that did not seal correctly can be refrigerated and used within two months.

6 half pints

Yummy apple butter there’s nothing like it when it comes to topping our toast on a chilly fall morning. When canning, always stick to the recipe. Experimenting with different ingredient amounts or adding extra ingredients will only cause you food safety problems. Different adjustments can change the acid or pH levels causing your canned goods to spoil. Always complete the process from start to finish without any interruptions. Interruptions can cause low-grade quality and make for an unsafe product.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 1 hour 45 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 23; Fat 0g; Saturated Fat 0g; Carbohydrates 6g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 7mg

Filed Under: Canning, Dips and Salsa, Miscellaneous, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,

Canned Sweet Diced Carrots

August 1, 2010 By The Recipe Mom Leave a Comment

What You Need:

12 lbs of carrots, peeled and tops removed
3 tsp canning salt

How to Make It:

Prepare the canning jars according the manufacturer’s instructions and keep them hot.
Dice the cleaned carrots trying to keep all them as close to the same size as possible.
Place the carrots into a 12 qt. pot and cover them with water.
Place the pot over high heat and bring the water to a boil.
Reduce the heat to medium and simmer for 5 minutes or until tender on the outside but still firm in the middle.
Fill each jar with the hot carrots and with enough of cooking liquid to leave a 1 in headspace.
Add 1/2 tsp of salt to each jar and release the air bubbles.
Add more carrots and liquid if necessary to retain the recommended headspace.
Wipe the rims and seal the jars.
Place the jars in the pressure canner and bring the pressure to 10 lbs.
Process the jars for 25 minutes then allow the pressure to drop to 0.
Let the carrots stand in the unopened canner for 10 minutes.
Carefully remove and cool in a draft free area then check the seals.
Boil your carrots for 10 minutes before eating or tasting.

Makes 6 pints

Use carrots that are 1 to 1 1/2 in diameter for best results. Canned carrots will retain their sweet flavor and the texture will be perfect for any dish you use them in. To check the seals to ensure the jars have sealed correctly wait until the jars have cooled completely which can take up to 24 hours. Push the center of lid and if it doesn’t indent the jar has sealed correctly. If the lid does indent after applying pressure then the seal did not take and you need to refrigerate the jar. Most unsealed canned foods will stay fresh when chilled for up to 2 weeks. Always refer to your recipe for the period of time the food will remain safe to eat. These carrots may also be sliced in 1/4 in slices before canning if you prefer.

Preparation Time: approximately 15 minutes
Processing Time: approximately 25 minutes
Standing Time: approximately 10 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per 1/2 C serving)
Calories 94; Fat 0g; Saturated Fat 0g; Carbohydrates 22g; Fiber 7g; Protein 2g; Cholesterol 0mg; Sodium 424mg

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

Sassy Tomato Salsa

July 31, 2010 By The Recipe Mom Leave a Comment

What You Need:

3 C of tomatoes, peeled and chopped
12 fresh jalapeno peppers, seeds removed and chopped fine
1 onion, peeled and chopped
6 garlic cloves, minced
2 tbsp fresh cilantro, chopped fine
2 tsp ground oregano
1 1/2 tsp pickling salt
1/3tsp ground cumin
1 C of cider vinegar

How to Make It:

Prepare the canning jars and two part lids according the manufacturer’s instructions and keep them hot.
Place all the above ingredients into a 5 qt. pot.
Place the pot over high heat and bring to a boil, stirring often to blend the ingredients together.
Simmer over low heat to 10 minutes.
Pour the salsa into the jars leaving a 1/4 inch head space.
Release the air bubbles and add more salsa if necessary to retain the correct head space.
Wipe the rims and tighten the seals.
Process the salsa in a water bath canner for 15 minutes from the point of boiling.
Remove the jars carefully and cool in a draft free area.
Check the seals and promptly refrigerate any jars that did not seal correctly.

Makes 3 pints

As this salsa cools and then sets the heat of the jalapeno’s will get stronger. Use less jalapeno’s if you prefer a milder salsa. This salsa will stay fresh in the refrigerator for up to 2 months. Use it on all of your favorite Mexican foods or as a dip with tortilla chips.

Preparation Time: approximately 20 minutes
Cooking Time: approximately10 minutes
Processing Time: approximately 15 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per 2 tbsp serving)
Calories 6; Fat 0g; Saturated Fat 0g; Carbohydrates 2g; Fiber 0g; Protein 0g; Cholesterol 0mg; Sodium 99mg

Filed Under: Canning, Dips and Salsa, Recipe Cards, Recipes, Sauces Tagged With: , , , , , , , ,
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