Canning and Preserving For Dummies (31 page)
Read Canning and Preserving For Dummies Online
Authors: Amelia Jeanroy
2
In a 12-quart pot, bring 2 gallons of water to boil. Wash and peel the sweet potatoes. Cube them into 1/2-inch pieces. Carefully place the sweet potatoes into the boiling water and cook for 10 minutes, or until the potatoes are partially cooked but still firm. Reserve the cooking liquid.
3
Pack the hot sweet potatoes into the prepared jars. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Pour the cooking liquid over the sweet potatoes, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil, adding liquid as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4
Process the filled jars in a pressure canner at 10 pounds pressure for 1 hour 5 minutes (pints) or 1 hour 30 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving:
Calories 139 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 308mg; Carbohydrates 32g (Dietary fiber 2g); Protein 2g.
Sauerkraut
Sauerkraut is a tangy, fermented food that sometimes has to grow on you. Once you enjoy the taste, you find different ways to bring this delicious treat into your diet. Sauerkraut in fits simplest form is nothing more than cabbage and salt. There are many variations, however. Some recipes add dill or caraway seed. I (Amy) have had much luck adding onion and garlic to mine. Once you have made plain sauerkraut a few times, try adding your own spices and create your favorite version.
Here’s an easy sauerkraut you can use in the Canned Sauerkraut recipe:
1. Finely shred the cabbage and layer it with salt, in a glass or stoneware crock until full.
Use 1 tablespoon salt for every 5 pounds of cabbage.
2. Make an airtight seal by using a food-safe plastic bag of water to seal the top.
Just fill a plastic bag with water and place it over the top of the container. It doesn’t have to overlap; it just sits on top like a plug.
3. Allow the cabbage to ferment at room temperature (68 to 72 degrees) for five to six weeks.
Cabbage’s health benefits
Cabbage is an ancient vegetable and has had a long history in European and Asian diets. Even the Greeks and Romans appreciated it for what they considered its medicinal qualities. But somewhere along the line, cabbage got a bad wrap. It became the food that stunk up the house when cooked and, let’s be honest, stunk up other things after being eaten.
The reputation of cabbage and the other vegetables in the Brassica genus (including bok choi, cauliflower, broccoli, turnips, Brussels sprouts, and more) has finally been redeemed. Among the good things eating these veggies can do for you: increase your dietary fiber, provide you with necessary vitamins and minerals (especially Vitamin C), lower your cholesterol, and prevent certain types of cancer.
Canned Sauerkraut
If you love the tang of a crisp pickle, then you will surely love the taste of homemade sauerkraut on your plate. Canning it only ensures you will have enough to last the entire winter season. Sauerkraut is simply cabbage and salt, covered and allowed to ferment for a few weeks. There are many recipes available for creating your own.
Preparation time
: 15 minutes
Processing time:
Pints and quarts:
20 minutes
Pressure level:
10 pounds
Yield:
14 pints or 7 quarts
7 quarts sauerkraut
Boiling water
1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2
Place your sauerkraut in a 8-quart pot and bring it to a simmer over medium heat, stirring often to prevent sticking. In a separate pan, bring additional water to boil to use as a reserve for filling the jars to the recommended level.
3
Ladle the boiling hot sauerkraut and juice into the prepared jars. Add additional water from your reserve to cover the tightly packed sauerkraut, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil, adding water as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4
Process the filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints or quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving:
Calories 13 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 429mg; Carbohydrates 3g (Dietary fiber 2g); Protein 0g.
Summer squash
Summer squash include crookneck, zucchini, and patty pan, to name a few. The skins are thin and edible, eliminating the need to peel them.
Canned Summer Squash
Summer squash is one of those vegetables that seems to grow faster than anyone can use it. Here is an easy way to keep that sunny flavor for the winter months and add some brightness to soups and stews.
Preparation time
: 15 minutes
Processing time:
Pints, 30 minutes; quarts, 40 minutes
Pressure level:
10 pounds
Yield:
14 pints or 7 quarts
18 to 20 pounds summer squash
Canning salt
1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2
In a 12-quart pot, bring 2 gallons of water to boil. Wash and cut the summer squash into 1/4-inch slices or 1-inch cubes. Carefully place the cubed or sliced squash into your boiling water and return to a boil for 5 minutes, or until slightly softened. Reserve the cooking liquid.
3
Using a canning funnel, loosely pack the squash into the prepared jars. Pour the hot cooking liquid over the squash, leaving 1/2-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding liquid as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4
Process the filled jars in a pressure canner at 10 pounds pressure for 30 minutes (pints) or 40 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 10 minutes.
Per 1/2-cup serving:
Calories 28 (From Fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 294mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 2g.
Winter squash and pumpkins
Winter squash is also good for canning. Winter squash varieties include banana, butternut, Hubbard, spaghetti, and turban squash. Because pumpkins are similar in texture to winter squash, you can use these instructions to can pumpkin also. Canning winter squash and pumpkins is a bit labor-intensive — some of these winter vegetables can be difficult to peel and clean — but the rewards are oh, so good!
Squash blossoms
If you’ve ever seen a field of squash grow, you know that the vine produces lovely, orange-to-yellow trumpet-shaped flowers. These flowers, when pollinated, produce the squash you’re so fond of eating. What you may not know is that the flowers themselves are edible.
Blossoms from summer and winter varieties of squash are considered a delicacy by many. Simply pick them when they’re wide open and use them within two days—the sooner the better.
You can eat them off the vine, chop them up and add them to dishes, or sauté them, but the most popular way to serve squash blossoms is to deep fry them.
To prepare the blossoms for consumption, follow these steps:
1. Remove the stamen and sepals (the small, sharp leaves attached to the buds).
2. Fill the blossom with your choice of cheesy filling and twist the petal tops to seal.
I (Amy) use my homemade goat cheese.
3.
Coat the filled blossoms with a light batter.
4. Deep fry them until the batter is golden brown.
These treats are truly a fantastic and an utterly unique way to add a fresh food to your diet. Plus they really impress your guests!
Canned Winter Squash
So naturally sweet and rich tasting, you will find yourself turning to this vegetable many times during the dreary winter months. Add winter squash to stews, mash and sweeten them with brown sugar and butter for a great side dish, or simply heat and serve.
Note:
Although this recipe is for winter squash, you follow exactly the same steps and amounts to make canned pumpkin.
Preparation time
: 15 minutes
Processing time:
Pints, 55 minutes; quarts, 1 hour 25 minutes
Pressure level:
10 pounds
Yield:
14 pints or 7 quarts
21 pounds winter squash (or pumpkin)
Canning salt
1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2
Cut the winter squash into 3-by-5-inch pieces. Scrape out the fiber and seeds. Place the squash in a 12-quart pot and cover it with water. Bring the squash to a simmer on medium-high heat, and allow it to simmer until soft, approximately 10 to 30 minutes, depending on the variety.
3
Carefully remove the squash from the cooking liquid and discard the liquid. Scrape the pulp from the softened skin and place it in a sturdy mixing bowl. Using a potato masher, mash the pulp until smooth. Return the mashed pulp to the empty pot and bring it to a boil over medium-high heat. Boil for 10 minutes, stirring often to prevent sticking.