Food Preservation

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Comment by Pat Johnson on March 26, 2011 at 8:36am

I'm teaching another Food Canning Class at the local Natural Food Store  in May. The first class was a demonstration of both pressure canning and waterbath canning techniques.  This followup class will be focusing on the Waterbath Canning process and I plan to can a variety of items to demonstrate the enormity of what can be preserved with this easy process. I will be doing some sort of jelly or jam, tomatos, fruit juice, salsa and sauerkraut. Do any of you have any suggestions of other waterbath canning items that would be unique or at least different catagories from what I've already got in mind? I want to wow them enough that they actually can something after the class.

Comment by Lynn S on March 19, 2011 at 5:24am

Pat, your jars of the Yukons look fantastic! Looks like you have made yourself a nice partnership with the farmer, too!! I'm happy for you!

 

 

Comment by Lynda Reynolds on March 16, 2011 at 10:45am

Very nice, Pat.  I'm growing plenty of potatoes this season and think canning them will be on my list of things to do.  It's nice to have a *farmer* friend.  I manage our Certified Farmers Market and get to bring home some wonderful produce for next to nothing...usually I trade (like you) a couple jars of something...tomato sauce, jams, jellys, green beans...it's a win/win situation.

Comment by Pat Johnson on March 16, 2011 at 8:26am

7 quarts of Yukon Gold!  I have made friends with a guy trying to start up a comercial Organic Farm called "Suporganic Farms". He's been growing Organic for years and selling to the famers markets at pennies on the dollar while everyone else made much more profit than he did. Sad that the farmers get so little of the profit when they do most of the work. Anyway we are doing some bartering. He was cutting the eyes out of potatos to start in his raised beds and was going to toss the rest of the potato in the compost piles. After talking he agreed to let me can some of them for him and the rest for me. We'll do the same on the other veggies as they come ripe. I think I've  made a good batter friend that will keep me in Organic veggies! So today I'll be canning potatos. I plan to do them in three batches. 1st will be the typical fairly firm potatos like you'd get in a can at the store (I'll do them in pints). The 2nd batch will be a little softer for making potato salad and the 3rd will be even softer for making mashed potatos (I'll do both these in Quarts).

Comment by Pat Johnson on March 7, 2011 at 6:42pm

There are also typically several books at the local librairy for free!!!

Comment by Pat Johnson on March 7, 2011 at 6:41pm

Bonnie is right about the Ball site & book. $5 at Walmart for the book.

Comment by Bonnie on March 7, 2011 at 1:03pm

Ball canning website--tried and true: low-acid canning (pressure canning). Their book is great too, the Ball Blue Book of Home Preservation, I've seen it most places that sell mason jars, and it's got everything in it. I'm still pretty new to pressure canning myself and I love this book!

Comment by Stella on March 7, 2011 at 11:33am

So excited after always wanting a pressure canner I took the splurge... I have waterbathed canned for years but I am scared to jump in with the new canner...ugh.. anyone know of any sites with tested recipes for use with a pressure canner or can you recommend any good recipe books???

Comment by Pat Johnson on March 1, 2011 at 9:45am

It's time to make Saurkraut. I use the method described in the following link from the Montana State University Extension http://msuextension.org/publications/HomeHealthandFamily/MT200902HR...

I will be making about 15lbs. I made and will be making more sausages and Saurkraut is great with Sausage. I also made Corned Beef and Saurkraut is great on a Rueban sandwich! I'll try to post some pictures as the process goes along (takes a little over a month).

Comment by Pat Johnson on February 12, 2011 at 10:23am

Today I'm canning Corned Beef for Saint Patty Day. I made the Corned beef from London Broil that I got on sale. The brine receipe came from the internet. I use "Specricide Stump Remover" in the brine. It's 100% Potasium Nitrate (Saltpeter). You need to be very careful in how much you add and it's a very small amount. I know nitrates aren't the best thig to eat but I don't eat all that much corned beef so I probably get more from veggies than the corned beef (Saltpeter occurs naturally in veggies) and Ruebans are soooo good!

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