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Canning

  • InCanning

    Homemade Apple Sauce-Tastes better from Scratch

    I CAN BECAUSE I CAN!

    Homemade Apple Sauce

    INGREDIENTS

    4 Pounds of Apples, unpeeled, cored and cut into rough pieces

    1/4 cup honey

    Pinch of salt

    1 cup water

    2  tablespoons of butter, stir into finished sauce

    1-2 cinnamon sticks – cook with apples and remove prior to pureeing

    ***If you don’t have cinnamon stick you can add 1/4 teaspoon of ground into finished sauce

    INSTRUCTIONS:

    (MAKES ABOUT 3 1/2 CUPS)

    I like the tart/sweet flavor of McIntosh apples in this recipe, but Jonagold and Pink Lady apples are good, too. Nearly any variety of apple can be substituted, except for Red and Golden Delicious.

    Toss apples, honey, salt, cinnamon stick and water in large, heavy-bottomed nonreactive Dutch oven. Cover pot and cook apples over medium-high heat until they begin to break down, 15 to 20 minutes, checking and stirring, I used a potato masher to help bread down apples.  You can make the sauce as chunky as you like, leave chunks if you like them or keep mashing if you like it more puree.

    Process cooked apples through food mill fitted with medium disk. Season with extra honey or water to adjust consistency as desired. Serve hot, warm, at room temperature, or chilled. (Can be covered and refrigerated for up to 5 days.) Frozen for up to 6 months or eat it as fast as you can.   I eat it with almost every meal and I use it for baking chicken, pork and turkey.  I love to slice up an apples and place on top of meat and slather the apples sauce on top of apples and bake.  I also add apple sauce to my turkey gravy to give the grave a little fresh sweet snap.

    ****If you don’t have a food mill, peal the apples and take out seeds and core, discard seeds and use the peels in the pot with the cut up apples, you will have to remove them once your apples are all cooked, using the peels give the sauce more flavor and it makes it a little pink and I love the beautiful color.

    You can always reach out to me if you need advise on canning, you can go to my Facebook page or leave a message here on my blog.

    WHATS IN YOUR JARS!

     

                     

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  • InCanning

    Freezing Corn on the Cob

    First, you’ll need to husk corn and remove silk. Then blanch the ears of corn.

    Get your corn huskers to work! Make sure they (or you) do their best to get all the hair off.

    While the corn is being husked, start boiling water. Either in a large stockpot blanch your corn 3-5 cobs at a time, depending on the size of the corn and the size of your pot.

    Plunge the cobs in boiling water for 3 -4 minutes depending on the size of the cob. Larger cobs will be blanched for a longer time.

    Start counting your time as soon as the cobs enter the water. Do not wait for the water to come to a boil again. Remove cobs with tongs. Place immediately into a sink or pot of ice water to cool and stop the cooking process.

    Allow the corn to sit in the water for at least 2 minutes. Keep this water cold. Add ice if necessary. Remove the cobs from the cold water and allow to drain on a beach towel.

    If you are freezing it off the cob….cut the kernels from the cob.

    Set the cob on end and run your knife down the sides cutting off the kernels.  Try not to cut into the cob. I aim for getting off about 3/4 of the kernel.  There are many tools that you can look up and try, but I find a knife works best for me.  It’s easier and I can control it better.

    I use a large cookie sheet to catch the kernels; or use a Bundt pan put the cob in the hole and slice down.

    Be warned… it is messy.  The kernels will spit juicy goodness all over.

    Place the corn into freezer containers. I prefer freezer bags. Remove as much air as possible, seal, label and freeze.

    Tip:  I have tried to freeze on the cob, but I find that when you blanch the cobs they hold water and the corn becomes very full of water and soggy and it dilutes the taste.  I tried not blanching and freezing and still the corn seems to become soft I like my corn crisp.   I like to take it off the cob and put into freezer bags or if you have a bag sealer then that works great too.  I also use my corn in recipes, chowders, stews, soups so I like them ready to grab and use.

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  • InCanning

    Simple Peach Jam

    What to do with all of these fresh peaches I found over the weekend?

    I picked up about 8 very large peaches this week and decided to use them for some simple Peach Jam made with no sugar. I am always trying to find recipes that I can substitute the white sugar to make it more healthy for us, and this turned out really well.

    Here’s my recipe:

    • 8-10 large peaches
    • 1 – 1 1/2 cups of honey (to taste)
    • 1 vanilla bean
    • 1 teas of butter
    • 1 tsp of ground cinnamon
    • Zest and juice of 1 lemon (or 3 tbls of lemon juice)

    Peel and chop peaches and combine with all ingredients in a large pan. Bring to a low simmer for 1-2 hours. Let them cook down and become thick. Ladle into jars and water bath for 10 minutes.

    I purchased this Power Cooker and use it for canning. It works like a charm and it’s so much easier than the water bath method when you are doing small batches. If I was going to make a lot of something, I would still bring out the big canner, but this one is the perfect size for smaller batches of canning and might be a great way to get started for a newbie in canning.

        

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  • InCanning

    I Can Because I Can

    People ask me why I can. Well first of all my mother did not can. I was not exposed to it until I moved to Florida and my mother-in-law canned sweet pickles. About 10 years ago, we had access to guavas and my mother-in-law asked if we could try canning some jam and jelly. I was at the time, also a member of the local Ruskin Woman’s Club and they also canned strawberry jam and watermelon pickles. I decided… well why not, let’s try it. I loved it, thought it was just very cool to see your jars filled with such yumminess. So I was hooked! I hope I can get some of my friends hooked also.

    You CAN do it too!

    Canning History

    People have been preserving food since our very first days. Early techniques included drying, smoking, fermentation and packing in fat (a method we know these days as confit). Later came vinegar pickles, jams (often sealed with wax or more fat) and suspension in alcohol. Still, none of these approaches led to reliably preserved foods. There was always some risk of spoilage.

    In the late 1700s, Napoleon Bonaparte was looking for a way to dependably preserve food for his troops and so offered a cash prize to anyone who could produce a better method. After much experimentation, a French cook named Nicolas Appert discovered the packing, heating and sealing technique that essentially what we use today.

    Home canning has been popular in the U.S. since the late 1850s, when John L. Mason invented the first reusable jar with a screw-on lid. Canning technology gradually improved and in 1915, Alexander H. Kerr developed the two-part canning lid that we still use today.

    #WhatsInYourCanningJars?

    Tell us what you’re canning in the comments below.

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  • InCanning

    How to can Peas: Black eyes, Pink eyes, Butter, Conk, Zippers

    Let the Canning Begin!

    Well, I made it home with my peas and gearing up to get them ready for canning. Here are a couple of my favorite books that I use for recipes.

    Always use a recipe and always follow it exactly. You can google recipes also. It’s endless in what you can make, I will share tips along the way. I will be sharing a couple of websites that you can read on the art of canning and history behind it.

    Here is a quick overview along with a few tips on canning peas:

    1. Gather all your tools.

    • Large pot to use to blanch your peas
    • Pressure cooker
    • Jars, lids and bands
    • Ladle
    • Couple of towels
    • Jar lifter or Gripper
    • Canning Funnel

    2. Ingredients:

    • Water
    • Salt
    • (Optional) Onion Ham Hock, slice of ham, bacon
    • Peas of choice

    3. Follow your recipe. (I used the recipe from by Ball Canning Book.)

    Tip: I bring a large pot of water to a boil with onion, ham or whatever choice of meat you would like to use, I bring to a boil and boil for 10-15 minutes this gives the water a nice flavor, I remove everything and then add the peas for blanching 3 minutes.

    I learned to can by trial and error and Youtube has so many video you can watch. I will always give you a tip that might make canning easier or something I found to work better for me. But, I will tell you…NEVER ever change the recipes in the books you choice to use for your recipe; they have been tried and true. Canning is an exact science, so it’s always important to follow a tested and approved recipe when canning for the sake of food safety.

    #WhatsInYourCanningJars?

    Tell us what you’re canning in the comments below.

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  • InCanning

    Canning Tools

    Tools you will need for canning, you can purchase at Walmart, Amazon, Target, ACE. You can get as fancy as you want but these are all necessary to have when canning.

    #WhatsInYourCanningJars?

    Tell us what you’re canning in the comments below.

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  • InCanning, Recipes

    Pear Tarts on the Grill

    Goooooood morning from the woods in GA! Well, it looks like the guys had no mercy on my pear tart I made for dessert last night, in fact, it looks like they had some for breakfast too.

    FYI, this is my new go to tart/pie/biscuit pan. It’s a Weber Grill Pan made out of cast iron, and it’s MARVELOUS. The crust was nice and brown and crispy, and the filling was my own I canned from GA pears I picked last fall.

    Since I “can” because I can, I can apple, peach and pear pie filling from my trees at my Georgia home.  I also get apples from Elijah, GA, so I use my own pie filling when I am creating my tarts. I just use the Pillsbury Pie Crust in a box at any grocery store and put one of the crust on the bottom, 1 jar of my pie filling and one pie crust on top.  Use a fork to secure all edges and brush with Milk – yup Milk. My mom always used milk instead of egg wash, and I sprinkle sugar all over the top for a nice sweet, flaky crust.

    #WhatsOnYourPlate?

    Tell us what you’re making in the comments below.

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