'Tis the Season for Canning - Apples

Apple season will be here before we know it. Hard to believe it will be August this week. Fall is right around the corner so get ready to can apples.

Did you know there are 2500 different varieties of apples grown in all 50 of the United States? That means anyone can get apples anywhere.


Picking out Apples

1. Select firm, bruise free apples.

2. The color will vary depending on the variety so don't trust color to tell when an apple is ripe.

3. They should be crisp and firm.


Measurements

42 pounds apples = 12 - 15 quarts of applesauce

36 apples = 1 gallon apple cider

'Tis the Season for Canning - Catsup

Growing up whenever we were at my grandparent's house, we had homemade catsup. Apparently over the years, the spelling of Ketchup has changed also. Wonder what Mr. Webster would think? Anyway, this is another one of Grandmother's recipes (with a few adaptions).

Catsup

4 quarts tomatoes (chopped, seeded and peeled)
3 cups sugar
2 cups vinegar
3 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon mustard
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Cook tomatoes until soft. Drain and push through a sieve. Return to pot and cook rapidly until thick (around an hour). Reduce heat.

Add sugar, vinegar and spices to pot. Cook on low about 25 minutes, stirring frequently being careful that catsup does not stick to bottom of the pan.

Ladle hot catsup into hot jars leaving 1/4 inch headspace.

Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts. (Add 1 additional minute of water bath time for every 1000 feet above sea level.) Remove jars and cool.

'Tis the Season for Canning - Spaghetti Sauce

My Grandmother is here visiting so it is fitting that I use several of her recipes this week. She taught me all about canning and this is one of the recipes that I made lots and lots of last summer. Alter the recipe to add more or less meat depending on your preference. Leave the meat out altogether to make pizza sauce. Leave the meat, onion and green pepper out to make marinara sauce. Or simply make this recipe without canning it to use for spaghetti tonight.

Spaghetti Sauce

1/2 pound hamburger meat
1/2 chopped onion
1 tablespoon green pepper
1/2 can tomato paste
1/2 can water (tomato paste can)
1/2 can tomato sauce or puree
Salt, to taste
Pepper, to taste
Worcestershire sauce, to taste
Garlic powder, to taste
Red pepper, to taste
Oregano, to taste
Bay leaves, 2

Brown meat, onion and green pepper in a frying pan. Add remaining ingredients. Simmer for a few hours. Pull out bay leaves.

Ladle hot sauce into hot jars leaving 1/4 inch headspace.

Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts. (Add 1 additional minute of water bath time for every 1000 feet above sea level.) Remove jars and cool.

'Tis the Season for Canning - Crushed Tomatoes

No more buying cans of crushed tomatoes! They will always be right there on the shelf waiting for you to use them. Canning is such a marvelous thing!

Crushed Tomatoes

2-3/4 pound tomatoes per quart jar
Lemon juice
Salt, optional

Wash tomatoes. Dip in boiling water 30 - 60 seconds. Immediately dip in cold water. Slip off skins. Trip away any green areas and cut out core. Cut into quarters to measure about 2 cups.

Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

Add 2 tablespoons lemon juice to each hot quart jar. Add 1 tablespoon lemon juice to each hot pint jar.

Pack hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes.

Process filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts. (Add 1 additional minute to hot water bath for every 1000 feet above sea level.) Remove jars and cool.

Recipe from FreshPreserving.com

'Tis the Season for Canning - Tomatoes {Packed in Own Juice}

Tomatoes Packed in Own Juice

2-1/2 to 3-1/2 pounds ripe tomatoes (about 8 to 11 medium) per quart
Water
Lemon juice
Salt, optional

Wash tomatoes. Dip in boiling water 30 - 6o seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.

Add 2 tablespoons lemon juice to each hot quart jar. Add 1 tablespoon lemon juice to each hot pint jar.

Pack tomatoes in hot jars until space between tomatoes fills with juice leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles.

Process filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts. (Add 1 additional minute of water bath for every 1000 feet above sea level.) Remove jars and cool.

Recipe from FreshPreserving.com / Picture from The-Dogs-Breakfast.com

'Tis the Season for Canning - Herbed Tomato Juice

Make your own V-8 juice? Of course! This recipe for canned Herbed Tomato Juice can also be used as a base for soups and stews later on this winter.

Herbed Tomato Juice

12-1/2 pounds ripe tomatoes (about 38 medium)
Lemon juice
Fresh dill, parsley or basil

Wash tomatoes and drain. Remove core and blossom ends. Cut tomatoes into quarters. Simmer tomatoes in a large stainless steel saucepan until soft, stirring to prevent sticking. Juice tomatoes in a food processor food mill. Strain juice to remove peels and seeds.

Heat juice 5 minutes. Do not boil.

Add 2 tablespoons bottled lemon juice to each hot quart jar, or 1 tablespoon bottled lemon juice to each hot pint jar. Ladle hot juice into hot jars leaving 1/4 inch headspace. Add a sprig of fresh herbs to each quart jar, 1/2 sprig to each pint jar.

Process filled jars in a boiling water canner 35 minutes for pints and 40 minutes for quarts. (Add 1 additional minute of water bath time for every 1000 feet above sea level.)  Remove jars and cool.

*Makes about 3 (32 ounce) quarts or 6 (16 ounces) pints

Recipe from FreshPreserving.com

'Tis the Season for Canning - Removing the Skin

Removing the skin off tomatoes can seem like an insurmountable task. In reality, it is so easy! This same technique can also be used for peaches.


Wash the tomato and dip in boiling water for 30 - 60 seconds or until the skins begin to split. Then dip in cold water, slip off the skin, core and remove any blemished or discolored parts.


And it's just that easy. Boil, dip in cold water, slip off skin.

'Tis the Season for Canning - Tomatoes

Tommy-toes. There is so much to can using them - tomato juice, salsa, pasta sauce, crushed tomatoes, ketchup, barbecue sauce and on and on the list could go.

To start, there are many many varieties of tomatoes - to many to even start naming. However, really any variety of tomato is good to use for canning. 

If you are intolerant of the acid in tomatoes, don't pass over them.  There are now low acid tomatoes that taste just as good as the "regular" kind.  You may pay a bit more for them, however.

Picking out Tomatoes

Tomatoes ripen from the inside out so a general rule of thumb for tomatoes is "if a tomato looks ripe on the outside, it's ripe on the inside."

1. The tomato should be free of bruises and should be a deep, bright red (unless you are buying green tomatoes to make delicious fried green tomatoes).

2. The tomato should not be soft all over. Most tomatoes will probably have a soft spot or two and if they do, try to use the tomato soon. Juicy tomatoes are heavy while unripe tomatoes are light.

3. Use the olfactory senses by smelling the tomato. They should smell like, well, tomatoes. If the tomato doesn't smell like anything, it's probably not going to be good tasting either.


Measurements

22 pounds whole tomatoes = 7 quarts canned tomatoes
14 pounds whole tomatoes = 9 pints canned tomatoes

'Tis the Season for Canning - Pickled Beets

Pickled Beets

6 quarts fresh beets
1 teaspoon whole cloves
1 teaspoon allspice
2 cinnamon sticks
2 cups sugar
2 cups cider (or white) vinegar
2 cups water

Wash beets, put in pot of water to cover and boil for about 20 minutes.

Drain and cool in cold water, remove ends and peel (skin usually slips off), cut in quarters or more for larger beets.

Bring remaining ingredients to a boil with 2 cups water, add beets and simmer 10 minutes. Remove cinnamon sticks.

Pack in hot sterile jars, seal and process in a hot water bath for 30 minutes. (Add 1 additional minute of water bath for every 1000 feet above sea level.)

Recipe from Low-Cholesterol.Food.com / Picture from www.FiberFarm.com

'Tis the Season for Canning - Beets

Beets are not my thing. Nor my husbands and probably not my daughters. However, in the interest of someone out there who may actually in fact be off their rocker like beets, they must be discussed.

After researching beet facts, I must say they are certainly an interesting character. Did you know that beet juice can be used as a hair dye? That in Australia, they put them on hamburgers. Or that mixed into some concoction will get rid of dandruff? Kinda crazy.

Beets are low in calories and are full of fiber. They are known to be full of antioxidants which aid in fighting cancer. Drinking beet juice will help lower blood pressure. They are full of phosphorus, potassium, iron, iodine, copper, protein, fat, carbohydrates, niacin, and vitamins B2, B1, B6 and P.

Varieties

Beets come in different colors such as yellow, red, white and even striped. They are available all year round but are best in late summer and fall.


Picking out Beets

Look for firm, round beets with smooth skin and no bruising. The leaves should be bright, dark green and fresh looking. Beets should also have 1 to 2 inches of the root attached.


Measurements

1 pound of trimmed beets = 2 cups, chopped
Beet greens (good size) = 4 cups, chopped

Picture from artistsjournal.files.wordpress.com

'Tis the Season for Canning - Pickled Three Bean Salad

This recipe is on the "to make" list. It looks different but easy to make.

Pickled Three Bean Salad

4-1/2 cups sliced trimmed green beans (about 1-1/2 pounds)
4-1/2 cups sliced trimmed yellow wax beans (about 1-1/2 pounds)
1 pound lima beans, shelled
2 cups sliced celery (about 4 stalks)
1-2/3 cups sliced onions (about 3 medium)
1 cup diced seeded red bell pepper (about 1 large)
2-1/2 cups sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
4 teaspoons pickling or canning salt
3 cups white vinegar
1-1/4 cups water

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine green and yellow beans, lima beans, celery, onions and red pepper in a large stainless steel saucepan. Add boiling water to cover and bring to a boil over medium high heat. Reduce heat and boil gently for 5 minutes, until vegetables are heated through.

Combine sugar, mustard seeds, celery seeds, salt, vinegar and water in a separate stainless steel saucepan. Bring to a boil over medium high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until spices have infused the liquid.

Drain hot vegetables and pack into hot jars leaving 1/2 inch headspace. Ladle hot pickling liquid into jar to cover vegetables leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 15 minutes. (Add 1 additional minute of water bath for every 1000 feet above sea level.)  Remove jars and cool.

Recipe from www.FreshPreserving.com / Picture from rlake.smugmug.com

'Tis the Season for Canning - Green Beans

Greens beans cannot be canned using a simple water bath - they must be canned using a pressure cooker. Since I don't have a pressure cooker or know how to use one, I am simply going to link up today. If you have a pressure canner and are interested in canning green beans, simply click on the link below.

Canning Green Beans Using a Pressure Cooker

Picture from www.SimplyCanning.com

'Tis the Season for Canning - Green Beans

Green beans are known by a variety of names - the string bean, squeaky beans, French beans or snap beans. They are pretty healthy for you too weighing in (haha! pun intended!) at only 34 calories per cup. They have about 30% of the recommended Vitamin C, 15% of Vitamin A and 4 grams of fiber per cup. That's pretty good!

When picking green (or yellow) beans look for beans that are firm and green (not yellow unless you are getting yellow beans). They should be smooth (not wrinkly or lumpy).

For each 1/2 pound of raw green beans = 1 quart jar

'Tis the Season for Canning - Peaches in Syrup

This is the "traditional" way to can peaches. It takes a syrup (light or medium) instead of white grape juice or water. You can also use honey instead of sugar.

Peaches in Syrup

Prepare light or medium syrup. Heat water and sugar in a sauce pan until the sugar dissolves.

~Light - 2 cups sugar to 1 quart water
~Medium - 3 cups sugar to 1 quart water

~Light (with honey) - 1-1/2 cups honey to 4 cups water
~Medium (with honey) - 2 cups honey to 4 cups water

De-skin peaches by dipping peaches in boiling water for 30 seconds to 1 minute. Immediately remove the peaches to a sink or bowl with cold water to stop the cooking. Slice the peaches in half or in slices and throw away the pit. The skin should come off right in your hands. If it needs a little bit of help, use a paring knife.

Pack the peaches, cut side down, into the jar. Pour syrup over them until the jar is full.

Process in a hot water bath for 25 minutes (Pint) and 30 minutes (Quart). (Add 1 additional minute of water bath for every 1000 feet above sea level.)

Picture from DessertStalking.com

'Tis the Season for Canning - Peaches in White Grape Juice

There is a method for canning peaches that involves keeping them in a syrup. There is nothing wrong with this method, it's just not my preferred choice. When my friend, Jen, told me about canning peaches in white grape juice, I was sold! Let me tell you.... Elianna loves them! As in, eats a whole jar herself loves them! It makes me feel so much better knowing she isn't eating a whole bunch of sugar and nonsense. You can put them in just plain water too but the white grape juice gives it just a little bit something more. However, in the act of being fair, tomorrow's post will be the syrup canning method.

Peaches in White Grape Juice

De-skin peaches by dipping peaches in boiling water for 30 seconds to 1 minute. Immediately remove the peaches to a sink or bowl with cold water to stop the cooking. Slice the peaches in half or in slices and throw away the pit. The skin should come off right in your hands. If it needs a little bit of help, use a paring knife.

Pack the peaches, cut side down, into the jar. Pour white grape juice over them until the jar is full.

Process in a hot water bath for 25 minutes (Pint) and 30 minutes (Quart). (Add 1 additional minute of water bath time for every 1000 feet above sea level.)

Picture from NewHotTopics.com

'Tis the Season for Canning - Peaches

Peaches are in already here in Colorado! Wahoo! Chris has always raved about the Palisades peaches, and now we get to try them! But how do you know if a peach is good to eat? What variety is best? Today we are going to look at peaches - facts and picking tips.

Peaches

Yellow - most popular

White - personal favorite.  They are sweeter and taste more like a dessert.

Donut peaches (yellow or white) - the white donut peach is my very most absolute all time favorite!


Types of peaches

Freestone peaches - Flesh slips away from the pit easily

Cling peaches - The flesh does not separate from the pit

*Both freestone and cling are great for canning, it's simply that freestone peaches are easier to work with since the pit removes itself from the fruit saving you from having to dig it out of the flesh.


Varieties of peaches (good for canning)

Red Haven
Loring
Sun High
Fairhaven

*There are many other varieties, but these are the most popular varieties for canning.


Picking out peaches

Most of the time, peaches will smell good and if they smell good, then majority of the time, they taste good.

Pick out a peach that is heavy. This means the fruit has not begun to loose their moisture.

Avoid soft or mushy fruits unless you are specifically looking for peaches to use in jam.

Oftentimes, peaches will have dents due to squash bugs or stink bugs. There is nothing wrong with these peaches. They taste the same and better yet, they don't have pesticides all over them!


Measurements (raw)

About 2 medium peaches = 1 cup sliced peaches

About 3 medium peaches = 1 pound


Peachy fun! How to plant a peach pit

Clean the pit and store it in the refrigerator in a plastic bag until September or October

Place the pit about 5 inches beneath the soil

In the spring, the tree will start to grow and be visible by July

Keep the tree watered and fertilized and in 2 - 3 years, there will be fruit

'Tis the Season for Canning

There is so much still to share in the area of canning so I am going to continue canning recipes and tips during the month of July. There are still peaches and tomatoes and green beans and so much more!

Here is a look ahead at the coming months:

     July - canning
          August - BBQ / Picnic
                September - lunch box ideas

Exciting times!