Canning Potatoes

Photo by Mick Telkamp

We were given a large bag of potatoes in early November.  We have eaten potatoes, we have shared potatoes and there was still a good amount of potatoes in the bag.

Reds don't store as well as russets so it was time to do something with them or loose them.  Today was the day.  Honestly I thought the job would be monumental - but in truth it wasn't.

I washed the potatoes, peeled them, chunked them into  ascorbic acid and water solution to prevent darkening, boiled them for 10 minutes and then packed them in my quart jars and pressured canned them for 40 minutes.  How to home can potatoes.

I have 2 canners  full, 14 quarts, and enough for supper tonight left over.  I think that worked out well.  Now we'll be able to continue to enjoy those beautiful potatoes gifted to us through the winter.

Apricots, Wheat Crackers and Basil...

My mom checks this blog often.   And she likes to see some updates.  Which I'm not always great at
So Mom this is what I've been up to today.

 I cut the third cutting of my basil.  It's really doing well.  It actually came back from last year volunteer.  So that had a good bath, a spin in the salad spinner and then into the dehydrator.  It took a few hours to dry.  Last cutting I hung it in the open air to dry but this time I was in more of a hurry I guess???

It dried down beautifully.

After vacuum sealing all of my latest dried items: mint chamomile, basil I decided to make some  wheat crackers.

I made a big pot of bean soup so crackers sounded  good.

My recipe:

3/4 cup warm water

1 package yeast (2.5 teaspoons)

1 teaspoon honey

let this set a few minutes for the yeast to dissolve then add,

flour freshly ground from 1.5 cups wheat berries  (Vita Mix dry blade)

salt

and freshly ground pepper

I let this rise for an hour or so.

While this was rising I got a call from a friend who wondered if I wanted apricots.  They have an orchard and  have so many they will rot before she can get them all processed.  

I ran quickly out to her place for some lovely very ripe apricots.

YUMMY!!!

Came back home to finish the crackers.  I cut the dough into 16 pieces rolled them out thin and then put them on a hot griddle, not oiled.

Cooked them for a minute or two on each side.  They really are tasty.

After a bit of lunch, bean soup that I had put in the crock pot this morning it was time for apricots.

Two batches of jam. and six trays of fruit leather.

I used parchment paper in my dehydrator for liners.  I  can cut and roll it on the same paper once it's dry.

I ran the apricots with some lemon juice in my blender to puree and then onto the parchment.

I am drying two cookie sheets of fruit leather in my oven.  I added some coconut to the top of this one.

Apricot Jam

2 quarts crushed apricots

6 cups sugar

1/4 cup lemon juice

That's  it.  Bring it to a boil stirring often so it doesn't scorch.  Boil until it thickens, about 25 minutes.

Put in your clean warm jars and process according to your altitude.  

 USDA Link

So there you have it.   That's my day.  I have washed the kitchen floor, the counters are wiped off and dishes done.  And I'm done too.  Time to have a bit of dinner and then I think a movie is in order.

Love you mom.

your little bird

Grapes

The grapes are DONE!!!!!!!!!!  I'm so glad to have that checked off my list.

DH and I went out this morning and got them all picked. 

 

Here are some of the finished product.  I will wash the jars and take the rings off tomorrow.    But the kitchen is cleaned up and the canners are washed and drying to be put away for awhile.

 

I like to can and I love having our home grown food put by for winter but I am always, always glad to have it done by the end of the season. 

a little bird

My day in pictures

This peels, cores and slices

 

apples in 1 gallon of water and 3000 mg of vitamin C tabs crushed to prevent browning

 

peels, cores, chucks for making apple juice for jelly

 

 

tomatoes, peppers, onions, kale, cabbage, garlic, beets

cook until tender and wonderful

 

press through the food mill

 

wonderful veg juice

pressure can at the time for the longest vegetable added

 

Some of the food put by

apple slices, vegetable juice, apple jelly

12 quarts of vegetable juice
10 pints of apple slices
7 1/2 pints of apple jelly

I still have a  half box of apples left but not tonight.  The kitchen has been cleaned and is now closed.
a little bird

 

Plums

 

Yummy plums!!!

 

I was given a lovely box of plums today.  I think they are Damson.  They taste wonderful.

 

We will keep some out for fresh but I currently have two canners going, 18 pints.  I still have enough for one more canner but it's too late to do more tonight.  I got a late start...

 

We have tomatoes on the vine.  I think we will pick Thursday so I can put them up Friday.  That's the plan anyway.  :-)

Not much else going on.  We will probably have a freeze Thursday night so need to get everything but the grapes picked.  The grapes like a freeze to sugar.  Then it will be time for grape juice and maybe some grape jelly.  That just sounds good.

Happy day!

a little bird

That time of year again - busy

It feels like we are on the busy side of the year.  Fall is getting wood, putting food by, doing all the needed things for winter...  Oh and lets throw in working a pay money job too.  :-)

I wonder if God planned it that way?  Hurry, scurry and then when winter arrives and the snow blankets the earth to give it a rest from producing and it gives us a rest from putting by too.  We serve a wonderful God.

But it isn't winter yet, fall has just begun, so we are right in the middle of 'putting by' season.

We went to the hills Thursday, Friday, Saturday, and came home Sunday.  It was a wood gathering time.  The fellows cut and hauled numerous truck and trailer loads out for our winters warmth.

Monday d-i-l did her beautiful pickles.  They were at the perfect flavor so it was time to get them processed.  I did a batch of lemon curd.  And the fellows all went to do bees.

Tuesday evening I processed my pickles and DH and I jarred the filtered honey.  (That is always a sweet yet sticky job...  which requires a good kitchen wash up afterward.)  Then it was time for bed.

DH came in and said the apples are ready and the tomatoes are really coming on.  This is all good too and they will need to be fit into the evening schedule.

I hope you are all having a beautiful fall and busy 'putting by' your stores for winter too.
hugs,
the ant, no no no I mean, a little bird

d-i-l's beautiful pickles

my pickles - low temperature pasteurization 

cooling for 12 - 24 hours before moving

if you do it can interrupt the sealing process

the honey jars are washed and drying to remove any sweet sticky residue

I didn't get a picture of all the wood

I will put that on my list of  'to dos'

Have a GREAT day!!

Go to the ant, you sluggard; consider its ways and be wise! It has no commander, no overseer or ruler, yet it stores its provisions in summer and gathers its food at harvest. – Proverbs 6:6-8

I don't want to be called a sluggard so I better keep busy.

Lemon Curd

I love lemon curd.  It is like whipped lemon custard, light and delectable!  It's wonderful with pound cake, in a baked pie shell, tart, spread on scones, and the list goes on and on...  Did you know you can home can Lemon Curd?  Yes, you can!  It's really easy and oh so tasty!

Canned Lemon Curd

• 2½ cups superfine sugar*
• ½ cup lemon zest (freshly zested), optional
• 1 cup bottled lemon juice**
• ¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
• 7 large egg yolks
• 4 large whole eggs

Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.Yield: About 3 to 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:

	1.	Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
	2.	Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added. Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
	3.	Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
	4.	Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
	5.	In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
	6.	Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F. Use a food thermometer to monitor the temperature.
	7.	Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
	8.	Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
	9.	Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals.

Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints	15 min	20	25

Piccalilli

Today was piccalilli.

Chopped and salted, let set to draw out juices.

Drain well - twist to get all the extra liquid out.

This is a little muslin bag for my spices.  Buy some muslin wash it and you have materials to make tea bags, spices bags, etc...

Vinegar, brown sugar and spice bag

It smells good in my house.

18 jars 

I will let these set over night so they are cooled and then I will wash them, remove rings and shelve.

If you would like to try Piccalilli too click HERE 

Crock Pickles

What a wonderful time of year.  I pray that you are enjoying the bounty of God's blessings and putting by food for winter.

Last night D-i-L and I did crock pickles.  She was given a huge amount of wonderful cucumbers.  She gave some to her sister and then shared with us as well.  :-)   Cucumbers for three families that's a lot!

We decided to do fermented dills.  If you too have extra cucumbers you may want to try Crock Pickles too.

Preparing and Canning Fermented Foods

Dill Pickles

Use the following quantities for each gallon capcity of your container.

• 4 lbs of 4-inch pickling cucumbers
• 2 tbsp dill seed or 4 to 5 heads fresh or dry dill weed
• 1/2 cup salt
• 1/4 cup vinegar (5 percent)
• 8 cups water and one or more of the following ingredients:
  • 2 cloves garlic (optional)
  • 2 dried red peppers (optional)
  • 2 tsp whole mixed pickling spices (optional)

Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached. Place half of dill and spices on bottom of a clean, suitable container. For more information on containers see "Suitable Containers, Covers, and Weights for Fermenting Food," . Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70ºF and 75ºF for about 3 to 4 weeks while fermenting. Temperatures of 55º to 65ºF are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80ºF, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process as recommended in Table 1 , or use the low-temperature pasteurization treatment described below.

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120º to 140ºF) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

Table 1. Recommended process time for Dill Pickles in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Raw	Pints	10 min	15	20
	Quarts	15	20	25

Information from the National Center for Home Food Preservation

Beet Pickles

This is the product of yesterdays endeavors.  

We did 48 pints of pickled beets.  It was a good day of putting food by.

a little bird

Canning Mixed Vegetables

Mixed Vegetables

When I got home from work today my DH had picked the tomatoes and the green beans.  While I dipped the tomatoes and got those all ready to go he cubed the zucchini, chopped the onion and cut the green beans to size..

GREAT help!!!

We will do this now through the remainder of the season.  A canner at a time through the week after work  and then  I can handle more on the weekend..

My mix above is:

tomatoes

green beans

zucchini, cubed

onion, chopped

2 tablespoons salt

bring to a boil for 5 minutes

put in your hot jars, 1" head-space

PRESSURE CAN for 90 minutes (quarts)

RECIPE and INSTRUCTIONS

How do I? ...Can Vegetables Selecting, Preparing and Canning Vegetables Mixed Vegetables 6 cups sliced carrots 6 cups cut, whole kernel sweet corn 6 cups cut green beans 6 cups shelled lima beans 4 cups whole or crushed tomatoes 4 cups diced zucchini Optional mix – You may change the suggested proportions or substitute other favorite vegetables except leafy greens, dried beans, cream-style corn,  winter squash and sweet potatoes. Yield: 7 quarts Please read Using Pressure Canners before beginning. If this is your first time  canning, it is recommended that you read Principles of Home Canning. Procedure: Except for zucchini, wash and prepare vegetables as described for carrots, corn, lima beans, snap beans or italian beans and tomatoes. Wash, trim, and slice or cube zucchini; combine all vegetables in a large pot or kettle, and add enough water to cover pieces. Add 1 teaspoon salt per quart to the jar, if desired. Boil 5 minutes and fill jars with hot pieces and liquid, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Mixed Vegetables in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb Quarts 90 11 12 13 14 Table 2. Recommended process time for Mixed Vegetable in a weighted-gauge pressure canner. Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot Pints 75 min 10 lb 15 lb Quarts 90 10 15

Zucchini Soup

Perfect for this time of  year.  Do you have zucchini everywhere??  If so here is a way to put them by for this winter.





Click to link to the recipe.


CANNING
Recommendations for canning cubed or sliced zucchini (considered a summer squash),
have been withdrawn due to uncertainty about the determinations of safe processing times.
Squashes are low-acid vegetables and require pressure canning for a known period of time that
will destroy bacteria caused by botulism. Science-based documentation for the previous
processing times cannot be found, and reports that are available do not support the old process.
Due to this, IT IS NOT RECOMMENDED THAT YOU HOME CAN ZUCCHINI.

I made this soup and it was wonderful.  Since it is no longer recommended to can zucchini I put this in the freezer.

Raspberry - Grape Jam

3 cups of crushed raspberries 

2 cups grape juice

(or a mix of the two to equal 5 cups)

1 package powdered pectin

stir together and bring to a full rolling boil

add:

7 cups sugar

stir and bring to a full boil again.

Boil for one minute - stirring constantly

remove from heat

ladle into your clean hot 1/2 pint jars

put your simmered lids and clean rings on to fingertip tight

process for 10 minutes in a water bath canner at sea-level.

(remember to check time differences for your altitude)