Page 9 - Clear Lake Mirror Reporter E-Edition 9-9-2015

Clear Lake Mirror-Reporter Lifestyle Sept. 9, 2015 • Page 9

Canning for beginners Tips for canning tomatoes steps in the Procedures above for any Slice into large pot.
of the processing options.) In a separate pan, saute beef
Have you been bitten by the canning bug? Buying fresh local produce at the General tips for canning tomatoes: ingredients in a large saucepan and Process time in a hot water bath is or sausage until brown. Add garlic,
farmers market or growing it yourself in your own back yard garden has been •Quality: Select only disease-free, heat, stirring frequently, until mixture 35 minutes for pints and 40 minutes onion, celery or green pepper, and
inspiring lots of people to give canning a try. If you would like to try canning preferably vine-ripened, firm fruit for boils. Reduce heat and simmer for 20 for quarts. mushrooms, if desired. Cook until
before making a huge investment in equipment, we have some suggestions. canning. Caution: Do not can tomatoes minutes, stirring occasionally. Fill hot SPAGHETTI SAUCE WITH MEAT vegetables are tender. Combine with
There are two different types of canners that the home food preserver can from dead or frost-killed vines. Green salsa into hot pint jars, leaving 1/2-inch 30 lbs tomatoes tomato pulp.
use. Pressure canners can be expensive, so if you want to try canning, start with tomatoes are more acidic than ripened headspace. Remove air bubbles and 2-1/2 lbs ground beef or sausage Add the rest of the ingredients and
food that could be processed in a boiling water bath canner. fruit and can be canned safely with any adjust headspace if needed. Wipe rims 5 cloves garlic, minced bring to a boil. Simmer, uncovered,
of the following recommendations. of jars with a dampened clean paper 1 cup chopped onions until thick enough for serving. At
Before you go out and spend a lot of money buying supplies, consider trying •Acidification: To ensure safe towel. Adjust lids and process. 1 cup chopped celery or green peppers this time initial volume will have
canning with equipment you already have in your home. acidity in whole, crushed, or juiced Process time in a hot water bath is 1 lb fresh mushrooms, sliced (optional) been reduced by nearly one-half. Stir
• Stock pot – Large enough for canning jars to be totally submerged by 2 tomatoes, add 2 tablespoons of bottled 35 minutes for pints and 40 minutes 4-1/2 tsp salt frequently to avoid burning. Fill hot
inches lemon juice or 1/2 teaspoon of citric for quarts. 2 tbsp oregano jars, leaving 1-inch headspace. Remove
•Rack— this allows water to flow all around the jars and provides even acid per quart of tomatoes. For pints, TOMATO JUICE 4 tbsp minced parsley air bubbles and adjust head- space
heating inside the jar. You can use a round rack from a roaster or one that you use 1 tablespoon bottled lemon juice Quantity: An average of 23 2 tsp black pepper if needed. Wipe rims of jars with a
cool cookies on. If you don’t have a rack, make one by tying canning jar rings or 1/4 teaspoon citric acid. Acid can be pounds is needed per canner load of 7 1/4 cup brown sugar dampened clean paper towel. Adjust
together with wire twist ties. added directly to the jars before filling quarts, or an average of 14 pounds per Yield: About 9 pints lids and process.
•Lid for the canner—if your pot does not have a lid, use a cookie sheet or with product. Add sugar to offset acid canner load of 9 pints. A bushel weighs Procedure: Prepare tomatoes by Process in pressure canner 60
pizza pan for the lid. taste, if desired. Four tablespoons of 53 pounds and yields 15 to 18 quarts scalding in boiling water and peeling. minutes for pints and 70 minutes for
You may have a family member or co-worker that canned in the past and a 5 percent acidity vinegar per quart of juice—an average of 3-1/4 pounds quarts.
has jars that they would like to pass on. You will want to check for cracks and may be used instead of lemon juice or per quart.
nicks in the jars before using them. Be sure to wash them well or send them citric acid. However, vinegar may cause Procedure: Wash, remove stems, Preserving fruit
through the dishwasher before using them. You can find jar rings and flats in undesirable flavor changes. and trim off bruised or discolored
most grocery stores. Resist the temptation to buy more than you will use in your •Recommendation: Use of a portions. To prevent juice from Adding syrup to canned fruit helps 2-1/4 cups white sugar
first canning adventure. The jar lids—or flats as they are called—do expire. pressure canner will result in higher separating, quickly cut about 1 pound to retain its flavor, color, and shape. 2-1/4 cups packed brown sugar
Now that you have the equipment that you need and some idea of the sort quality and more nutritious canned of fruit into quarters and put directly It does not prevent spoilage of these 2 tbsp ground cinnamon
of food you could preserve, it is time to find a recipe. At AnswerLine, we advise tomato products. If your pressure into sauce- pan. Heat immediately to foods. The following guidelines for 1 tbsp ground cloves
only using safe, tested recipes for your home preserved foods. By tested recipe, canner cannot be operated above 15 boiling while crushing. Continue to preparing and using syrups offer a new Yield: About 8 to 9 pints
we mean a recipe that has been scientifically tested in a laboratory to ensure PSI, select a process time at a lower slowly add and crush freshly cut tomato “very light” syrup, which approximates Procedure: Wash, remove stems,
there is enough acid in the food and that it is heated long enough in the jars to pressure. quarters to the boiling mixture. Make the natural sugar content of many quarter, and core fruit. Cook slowly
remain safe over the storage life of the food. Generally speaking, recipes that have TOMATO/GREEN CHILE SALSA sure the mixture boils constantly and fruits. The sugar content in each of the in cider and vinegar until soft. Press
been passed down in your family don’t tend to be tested recipes. You can find 3 cups peeled, cored, chopped tomatoes vigorously while you add the remaining five syrups is increased by about 10 fruit through a colander, food mill, or
tested recipes from Iowa State University Extension and Outreach, The National 3 cups seeded, chopped long green tomatoes. Simmer 5 minutes after you percent. Quantities of water and sugar strainer. Cook fruit pulp with sugar and
Center for Home Food Preservation, the USDA Canning Guide, and the Ball chiles add all pieces. to make enough syrup for a canner load spices, stirring frequently. To test for
Blue Books. 3/4 cup chopped onions If you are not concerned about of pints or quarts are provided for each doneness, remove a spoonful and hold
Recipe Reminders 1 jalapeño pepper, seeded, finely juice separation, simply slice or quarter syrup type. it away from steam for 2 minutes. It is
•Follow the recipe as it is written. This means no additions of other foods chopped tomatoes into a large saucepan. Crush, chart done if the butter remains mounded
that might be tasty—the recipe wasn’t tested for variations. If you want to change 6 cloves garlic, finely chopped heat, and simmer for 5 minutes before APPLE BUTTER on the spoon.
things a bit, do it after you open the jar to serve the food. 1-1/2 cups vinegar (5%) juicing. Use Jonathan, Winesap, Stayman, Fill hot jars, leaving 1-inch
•Use the amount of headspace inside the jar that is prescribed in the recipe; 1/2 tsp ground cumin (optional) Press both types of heated juice Golden Delicious, MacIntosh, or other headspace. Remove air bubbles and
this will give you the best quality end product. 2 tsp oregano leaves (optional) through a sieve or food mill to remove tasty apple varieties for good results. adjust head- space if needed. Wipe rims
•Remember to adjust your recipe for altitude. All canning recipes were written 1-1/2 tsp salt skins and seeds. Add bottled lemon 8 lbs. apples of jars with a dampened clean paper
Yield: About 3 pints juice or citric acid to jars. Heat juice 2 cups cider towel. Adjust lids and process.
as if everyone lives at sea Caution: Wear plastic or rubber again to boiling. Add 1 teaspoon of 2 cups vinegar Process in a boiling-water canner.
level. Those of us (most gloves and do not touch your face salt per quart to the jars, if desired. Five minues for halt-pint or pint jars
of the state of Iowa) that while handling or cutting hot peppers. Fill hot jars with hot tomato juice, and 10 minutes for quarts.
live above 1000 feet will If you do not wear gloves, wash hands leaving 1/2-inch headspace. Wipe
need to add 5 minutes to thoroughly with soap and water before rims of jars with a dampened clean
any boiling water bath touching your face or eyes. paper towel. Adjust lids and process.
canning time for safe Wash tomatoes and dip in boiling (Acidification is still required for the
processing. If you use a water for 30 to 60 seconds or until pressure canning options; follow all
weighted gauge pressure skins are easily peeled. Combine all
canner, add 5 pounds to
the weight.
Enjoy your first
attempt at canning. For
questions in Iowa call
1-800-262-3804.

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