There are so many fun things to do with apples, that I think I could write 3 or 4 posts just on apples alone. Since apple Sauce and apple butter start out the same way, I figured that it is logical to discuss them both in one post. In fact you can prepare them both in one day. Just prepare the pulp, set some of it aside for apple butter, can the apple sauce and while it is processing in the water bath, take out the pulp that you set aside and start preparing your apple butter.
Though some canning books say to peel and core the apples, you don't really need to because the skin and seeds are separated when you run the apples through your food mill any way.
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Canning at home guide. All about canning vegetables, canning meat, pressure cooker canning, home canning tips and recipes
Wednesday, November 2, 2011
Canning Peaches
I honestly don't even have a peach tree and I have only canned them a few times. However, I just don't think that this blog would be complete if I didn't include peaches.
In case there is somebody who doesn't know how to peel a peach, dip it in boiling water just until the skin starts to crack, then dip it straight into cold water. You can slip the skin off with your fingers. It is helpful to soak the cut fruit in Fruit Fresh to prevent browning while you are peeling and cutting up the rest of the fruit.
I personally have a preference for canning with the "raw pack method" but as explained in Ball Complete Book of Home Preserving, that method doesn't work well for peaches. They have too much air trapped inside them, and heating them helps to release some of the air, and prevent them from floating. When using the "hot pack method" it is helpful to heat the fruit in small batches. By not filling your pan too full, you have room to get a ladle full of syrup.
Peaches in Medium Syrup
(yield is about 4 quarts)
(Printable Recipe)
8 to 12 pounds peaches, peeled, pitted and either left as halves, or cut into slices.
5 1/4 cups water
2 1/4 cups sugar
Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through, about one minute. Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
In case there is somebody who doesn't know how to peel a peach, dip it in boiling water just until the skin starts to crack, then dip it straight into cold water. You can slip the skin off with your fingers. It is helpful to soak the cut fruit in Fruit Fresh to prevent browning while you are peeling and cutting up the rest of the fruit.
I personally have a preference for canning with the "raw pack method" but as explained in Ball Complete Book of Home Preserving, that method doesn't work well for peaches. They have too much air trapped inside them, and heating them helps to release some of the air, and prevent them from floating. When using the "hot pack method" it is helpful to heat the fruit in small batches. By not filling your pan too full, you have room to get a ladle full of syrup.
Peaches in Medium Syrup
(yield is about 4 quarts)
(Printable Recipe)
8 to 12 pounds peaches, peeled, pitted and either left as halves, or cut into slices.
5 1/4 cups water
2 1/4 cups sugar
Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through, about one minute. Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
Tuesday, November 1, 2011
Apple Jelly
I generally prefer apple butter over jelly. I like the pulp of the fruit. I suppose I also feel like I am being wasteful if I am just using the juice.
However, some years, I will make jelly just for variety. When I do that I usually have fun adding spices like cloves, cinnamon, or sage to it. You can add a cinnamon stick to the pan or put a few whole spices or herbs in a spice bag or tea ball and let these flavor your jelly as it cooks.
In fact, if your goal is to have fun playing around with spices, rather than to preserve your apple harvest, then you can actually use store bought apple juice.
I walked through the juice aisle of the store a while ago and noticed all sorts of interesting flavor combinations like "strawberry apple" and "kiwi apple." I couldn't help but think that these sounded interesting to make jelly with. Maybe this winter when the gardening is over with, I will try making jelly with one of these juices just for the fun of it.
Preparing Juice for
Slice or coarsely chop apples. Add 2 cup water for each quart of sliced apples. Cook just until soft (about 30 minutes). Strain through a dampened jelly strainer for at least 3 hours.
(Printable Recipe)
For each cup of juice, add 3/4 cup sugar and cook to 220°F. Fill hot jars leaving 1/4 inch headspace. Add lids and process for 10 minutes in a water bath.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
Quick Pickling - a Great Way to Clean the Fridge
heck, putting vinaigrette on salad is the quickest pickling possible.
I am obsessed with condiments. To me, condiments complete a meal. So when I learned how to quick pickle produce, every weekend turned into an adventure in brining. And that’s all there is to it, mastering a brine and fiddling with flavor. With quick pickling, you can celebrate produce that is in season, but it’s an even better method for preserving what you’d like to hang on to in your refrigerator just a while longer.
A brine is essentially a salt-based soaking liquid originally developed to preserve food. Quick pickling adds vinegar, sugar and water. That’s it! Understand the ratio, consider the food pairing potential, and start slicing. All you need is a foundation recipe and flavor enhancing becomes your namesake.
The recipe that jump started my quick pickling craze is David Chang’s...
View the Original article
I am obsessed with condiments. To me, condiments complete a meal. So when I learned how to quick pickle produce, every weekend turned into an adventure in brining. And that’s all there is to it, mastering a brine and fiddling with flavor. With quick pickling, you can celebrate produce that is in season, but it’s an even better method for preserving what you’d like to hang on to in your refrigerator just a while longer.
A brine is essentially a salt-based soaking liquid originally developed to preserve food. Quick pickling adds vinegar, sugar and water. That’s it! Understand the ratio, consider the food pairing potential, and start slicing. All you need is a foundation recipe and flavor enhancing becomes your namesake.
The recipe that jump started my quick pickling craze is David Chang’s...
View the Original article
Canning Pears
I mentioned a while ago that I was donating my jams to an auction for a girl who had her eye removed. My co-worker (the girls grandmother) said that the auction went well. I don't know the total amount that the auction brought in, but she said that my jams brought in about $100, so I am glad that I did it.
Now on with the topic of pears.
Pears are one of my favorite fruits, so it is exciting when the are ready to be picked. I think they taste best straight off from the tree, but when I don't have that, I still like my home canned ones better than store bought. I also like pear butter on my toast in the morning, so I will have to write a post about pear butter. For now, I am just writing about in syrup.
Once again, soak your fruit in Fruit Fresh as you peel it so that it doesn't turn brown.
I give instructions for light syrup, but you can use a heavier syrup (more sugar) if you want. For a heavy syrup use equal parts water and sugar. For medium syrup use 2 1/4 cups sugar and 5 1/4 cups water.
Pears in Light Syrup
(yield is about 4 quarts)
Printable Recipe
8 to 12 pounds pears, peeled, cored and cut in half.
5 1/2 cups water
1 1/4 cups sugar
Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through (about 5 minutes). Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
Now on with the topic of pears.
Pears are one of my favorite fruits, so it is exciting when the are ready to be picked. I think they taste best straight off from the tree, but when I don't have that, I still like my home canned ones better than store bought. I also like pear butter on my toast in the morning, so I will have to write a post about pear butter. For now, I am just writing about in syrup.
Once again, soak your fruit in Fruit Fresh as you peel it so that it doesn't turn brown.
I give instructions for light syrup, but you can use a heavier syrup (more sugar) if you want. For a heavy syrup use equal parts water and sugar. For medium syrup use 2 1/4 cups sugar and 5 1/4 cups water.
Pears in Light Syrup
(yield is about 4 quarts)
Printable Recipe
8 to 12 pounds pears, peeled, cored and cut in half.
5 1/2 cups water
1 1/4 cups sugar
Combine the water, and sugar and bring to a boil. Reduce heat to medium-low. Working in small batches, add some of the fruit and cook till fruit is heated through (about 5 minutes). Use a slotted spoon to fill the canning jars with fruit, and then ladle hot syrup over fruit. Leave 1/2 inch headspace. Add lids and process in a water bath. Process pints for 20 minutes or quarts for 25 minutes.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
View the Original article
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