Tag: Canning

September 19, 2023 – A Banner Year For Apples

September 19, 2023 /

Everywhere I go, I see apple trees and apples. A lot of them I have seen for the first time. It is amazing how many are along the road, presumably because someone through a core out the window. Unfortunately for me, my tree has a cluster of five apples on it. I had a good year last year, by all accounts, I don’t know what my problem is.

Fortunately for me, I have sources to other apples. My dad gave me a crate of them. I decided that this year, I needed to make some apple sauce since last year I turned it all into cider. So, that is what I set out to do.

Ideally, I would do this work in an evening. That way I have my weekends for things that require larger blocks of time. To me, even a late night canning is better than a whole afternoon or morning on Saturday. But, I couldn’t quite work out the timing of getting dinner completed and having enough time to can. I remind you that I start work early so I go to bed early. I would have stayed up late to complete, but starting late is really a no go.

The most important thing is getting everything gathered up unless you want to spend all day doing it. The first thing I do when I start is getting the canner going because it takes a lot of time to get the water to boil. So, I start the canner then I start doing everything else.

These are pretty natural apples, so I spend prep time cutting around worms, rot and scab. The apple parts are scalded for several minutes and then I put them through the juicer (as it is called). The juicer separates the flesh of the apple from the skin of the apple. Had I not spent a bunch of time trimming out the bad parts, it would also remove the seeds and other undesirable parts.

I add a little sugar and sometimes water depending on the consistency of the sauce. Then I start filling the jars. Once I have enough jars to fill the canner and the water is boiling, I just boil the jars for 20 minutes and done. If everything is in sync, then you should have the next batch to add to the canner when the first one is done.

My yield was 12 quarts. One jar broke, so I actually got 11 quarts. A bit on that, I am not very careful with my jars. The training says to temper your jars by first putting them in the dishwasher. What this does is heat up the glass so that when it cools, the crystal structure is in alignment, and therefore stronger. If I do that, then I am adding more time to the process plus it is really hard to find an empty dishwasher. So, this would mean washing what is in there, then my canning jars before I use them. I just chance the breakage instead. The good news is that my break was just a split in the jar, so we will just eat that one.

End Your Programming Routine: My canning waxes and wanes. I think 12 quarts is plenty for this year. The primary consumer of applesauce is my son in Taiwan this year. I think that when he moves on, I would probably can pints, not quarts in the future. But, you do you. If I happen to any more apples, it will go into cider.

October 25, 2022 – I Don’t Think Your Ready For This _____ ?

October 25, 2022 /

Did you fill in the blank as soon as you read the headline? And if you did, did you hear the song in your head? I did of course that is why I wrote it in the first place.

Making Jelly/Jam is a gateway into preserving. It is easy and it takes very little raw material to do so. When I was a kid, my mom used to plan for about a jar a week. A jar is subject to what you are using, but somewhere between half pint an pint is about the right size I think. Plus, we like variety so preferably, we would make more, smaller containers for rotation.

There is a difference between Jam and Jelly. Jam contains fruit, not just fruit juice. So, we usually make jam but with some items like grapes, it is juice not grapes you want. So, I made grape jelly. With other fruits, you would want to strain the pulp and bits out for essentially a clear juice if you are making jelly.

The nice thing is that the instructions to do so is in every package of pectin. Pectin is an apple starch that helps the liquid setup to solid. Some fruits like apples and stone fruits contain there own pectin but read the instructions for details. Weirdly, some people even make pepper jelly or mint jelly. To me those are specialty applications, not to be put on a peanut butter sandwich, so I skip that kind of stuff.

Preservation occurs by super concentrating the sugar. As long as you don’t get mold or something in the jelly, I think it will literally last forever. My mom used to poor liquid paraffin on the top of the jelly and that was the seal. That is not a recommended technique anymore. But, the truth is that we never got sick and I wouldn’t hesitate to eat it. So, I water bath can my jars.

Processing time is pretty short compared to peaches, it is 4 mins in a rolling boil. I made this batch of jelly in about two hours. That was after dinner was cleaned up an before bed and I was done with the whole thing.

Despite the fact that we probably ate one jar a week, in my current life there is only so much jelly one can eat. I sometimes will use it to supplement barbecue sauce or compote. But, that is less about needing it in the recipe and taking the opportunity to empty things out of the refrigerator.

To be honest, grape is the least preferable choice in my house. My favorite is actually blackberry. I made this for a couple reasons 1) we are almost out of jam and that would mean buying it to make it through the season 2) I had a few pounds of grapes that I needed to find something to do with 3) I wanted to see if the apple press would press grapes. Check, check and check.

End Your Programming Routine: My wife has said many times that she should carry a container of homemade spread when we go to a restaurant. I skip the industrial jelly altogether because I usually order rye toast and eat only with butter. So, it has been a long time since I have had something other than what I have made. But, give it a try. You will learn something and get a lot more confident with preserving.

September 11, 2020 – Staying productive in the midst of a new tragedy

September 11, 2020 /

Of course this is a day seared into my memory. For me, it was a different time on a different side of the country. My most vivid memories of that day were the photos of people that jumped off of the World Trade Center rather than risk getting burned (or as it turns out, lost to the collapse of the building). It also kind of makes me sick that this has turned into nineteen years of never ending and never winnable war. Isn’t that the very thing that caused the attacks in the first place?

Despite how tragic that was, there are many around that are engulfed in a new September tragedy. My own brother’s town has been evacuated and is in grave danger of burning. Speaking with him yesterday, he is planning for total loss. Literally no information is coming out of the area at this time as what appears to be the worst wildfires in Oregon’s recorded history.

I am safe, but the smoke is at the toxic level.

Being that this is harvest time, it is the absolute worst time to be picking crops or do anything outside. I guess that the silver lining is that since staying indoors is the safest option, preserving is a no brainer activity to pass the time with the radio (and TV) on monitoring the situation. I donned my N95 mask to harvest what little I had to get started this season.

For me, I don’t plant cherry tomatoes anymore. I find the return on investment of time and space to be lacking. But, they have a mind of their own and if they grow without my input, I let them. This year I had some volunteer plants.

The question in my mind is what to do with these types of tomatoes. There is only so many salads you are going to eat. I have made tomato pie before, it is not a wild hit at my house. I think the best use for them is to dehydrate them. I will cut the green off and slice them in half and dehydrate them for twelve hours or so. I usually store them in the freezer and then they can be added to salad over the year or added to pesto type sauce.

I previously mentioned my dad’s garden. He gave me eight giant beets. This is another plant that gets lukewarm reception at my house. When I have grown them, the kids will eat one slice of a beet (by force). My wife will eat one serving and I eat them for days. We usually have a jar of pickled beets in the refrigerator, although I don’t think that they are very good, so I decided to make my own.

This is a Ball recipe that I have not tried. It seems like a bread and butter type recipe with mustard seed, cinnamon, allspice and clove. I made a double recipe because it used all the beets so we should have pickles for at least a year to come and likely more than that.

I have apples on the tree that need to be picked. They are destined for applesauce as we usually eat 6-12 quarts a year. That is going to require more time outside, so I am holding off for the moment. I also have a big bag of jalapenos I bought at the farmers market with the intent of canning as well. We eat the heck out of those over the year too.

I like preserving and welcome the manual labor of the situation. I usually listen to podcasts of football games but not this year. It is news all the way.