Canning and Preserving For Dummies (37 page)

Spaghetti Sauce with Meat

Everyone seems to have his or her favorite recipe for spaghetti sauce. After much recipe testing, this is the one my (Amy’s) family likes the best.

Preparation time:
2 to 2 1/2 hours

Processing time:
Pints, 1 hour 5 minutes

Yield:
About 5 pints

12 ounces Italian sausage, bulk or links, mild or hot

1/2 pound ground beef or turkey

2 medium onions, chopped

4 garlic cloves, minced

2 carrots, peeled and finely chopped

2 stalks celery, finely chopped

1/2 pound mushrooms, sliced

Two 6-ounce cans tomato paste

2 quarts canned stewed tomatoes, including the liquid

1 cup red wine

1 tablespoon fresh basil, chopped

1 cup chopped Italian flat-leaf parsley

1 teaspoon salt (omit if salt was added to your canned tomatoes)

Freshly ground pepper, to taste

1
Remove the sausage casings if you’re using link sausage. Brown the sausage in a 5- or 6-quart pot over medium heat, stirring to break up the sausage. Add the ground meat and the onions; continue cooking until the meat is brown and the onions are translucent. Drain off any fat.

2
Add the garlic, carrots, celery, and mushrooms to the pan with the sausage and ground meat; cook an additional 2 to 3 minutes. Add the tomato paste, tomatoes, wine, basil, parsley, salt, and pepper. Bring the mixture to a boil over high heat; reduce the heat to medium low and simmer covered for 1 1/2 to 2 hours, stirring often, until the sauce has thickened.

3
While the sauce is simmering, 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 instructions on preparing your jars, see Chapter 4.)

4
Ladle the hot sauce into the prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more sauce as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

5
Process your filled pint jars in a pressure canner at 10 pounds pressure for 1 hour 5 minutes. After the pressure in the canner has returned to 0, wait an additional 10 minutes and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)

6
Remove the hot jars 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, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.

Vary it!
For a meatless sauce, follow all the recipe instructions, omitting the sausage and meat. Process your pints for 25 minutes at 10 pounds pressure.

Per 1-cup serving:
Calories 164 (From fat 66); Fat 7g (Saturated 3g); Cholesterol 28mg; Sodium 552mg; Carbohydrates 13g (Dietary fiber 3g); Protein 12g.

Rounding Out Your Meals with Beans

Beans are high in protein, calcium, phosphorus, and iron, and are a good source of fiber. The more your family eats them in their regular diet, the less they will suffer from any gassiness. There are very effective over-the-counter remedies that can be used in the meantime.

Baked Beans

Basic baked beans are the perfect accompaniment to any barbecue or outdoor meal.

Preparation time:
4 hours 15 minutes plus 12 to 18 hours soaking time

Processing time:
Pints, 1 hour 20 minutes; quarts, 1 hour 35 minutes

Yield:
About 6 pints or 3 quarts

2 pounds dried navy beans

6 quarts water

1/2 pound bacon cut into pieces

3 large onions, sliced

2/3 cup packed brown sugar

4 teaspoons salt

2 teaspoons powdered mustard

2/3 cup molasses

1
Place the beans in a 6- to 8-quart pot. Add 3 quarts of water to cover the beans; allow them to soak, covered, for 12 to 18 hours. Drain the beans, but don’t rinse.

2
Return the beans to the pot; cover with the remaining 3 quarts of water; bring the mixture to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserving the liquid.

3
Transfer the beans to a 4-quart or larger covered baking dish. Add the bacon and onions. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (if needed, add water to make 4 cups). Pour the sauce mixture over the beans. Don’t stir. Cover the beans and bake them in a preheated 350-degree oven for 3 to 3 1/2 hours. The consistency should be like a thick soup. Add more liquid if the beans become too dry.

4
While the beans are baking, 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 instructions on preparing your jars, see Chapter 4.)

5
Ladle the hot beans into your prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive tool (refer to Chapter 3), adding more beans as necessary to maintain the proper a headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

6
Process your filled jars in a pressure canner at 10 pounds pressure for 1 hour 20 minutes (pints) or 1 hour 35 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)

7
Remove the hot jars 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, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.

Per 1-cup serving:
Calories 390 (From fat 39); Fat 4g (Saturated 1g); Cholesterol 5mg; Sodium 889mg; Carbohydrates 73g (Dietary fiber 12g); Protein 17g.

Beans with Salt Pork

This basic staple item combines plain beans with the light taste of salt pork. You can use these as an add-in for any soups or stews. You’ll find them handy to keep on hand year round for those unexpected guests who arrive just at mealtime.

Preparation time:
30 minutes plus 12 hours soaking time

Processing time:
Pints, 1 hour 20 minutes; quarts, 1 hour 35 minutes

Pressure level:
10 pounds

Yield:
About 6 pints or 3 quarts

1 pound dried beans

4 ounces salt pork, cut into the number of jars you are using (optional)

Canning salt (optional)

1
Cover the dried beans with cool water and let them sit for 12 hours. (This is perfect task right before bed, letting the beans soak all night.) Drain the beans; then cover them with fresh water and bring them to a boil. Allow the beans to boil for 30 minutes.

2
While the beans are boiling, prepare the canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For instructions on preparing your jars, see Chapter 4.)

3
Place one piece of salt pork (if desired) into each prepared jar and ladle the hot beans and the resulting bean broth into the jars. If you’re not adding salt pork, add 1/2 teaspoon canning salt to each pint jar or 1 teaspoon salt to each quart jar, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more beans and broth as necessary to maintain the proper headspace. Wipe the rims and adjust the caps.

4
Process your filled jars in a pressure canner at 10 pounds pressure for 1 hour 20 minutes (pints) and 1 hour and 35 minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed instructions on pressure canning.)

5
Remove the hot jars 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, immediately refrigerate them and use them within one week.) Boil the contents of each jar for 15 minutes before tasting or eating.

Per 1-cup serving:
Calories 273 (From fat 103); Fat 12g (Saturated 4g); Cholesterol 12mg; Sodium 184mg; Carbohydrates 31g (Dietary fiber 9g); Protein 13g.

Part IV

Freezing

In this part . . .

Frozen food doesn’t have to be limited to popsicles for the kids and leftovers you tossed in and forgot. With a little planning and few easy-to-follow (and remember) instructions, you can fill your freezer with foods you 1) recognize and 2) actually look forward to eating. This part includes a chapter on the basics of freezing, how to freeze food correctly for optimum flavor, and ideas for getting the most out of your frozen foods. You also find directions for freezing everything from fruits to vegetables to meats. Your freezer will become an important part of your pantry when filled with delicious foods that your family loves.

Chapter 13

Baby, It’s Cold Inside! Freezing Food

In This Chapter

Exploring the freezing process

Getting acquainted with the spoilers of frozen food

Discovering packaging methods

Perfectly thawing your frozen food

Welcome to freezing, the simplest and least time-consuming method for preserving food. Freezing works well for almost any food. With a minimum of planning and equipment (you may already have most of it), proper storage containers, and basic freezing techniques, keeping food from spoiling and tasting as if you just took it out of the oven or brought it home from the store is a piece of cake. This chapter gives you the basics. The remaining chapters in this part give detailed instructions on freezing particular foods.

Defining Freezing

Since the advent of home refrigeration, people have discovered the joys of prolonging the life of fresh food by freezing. Freezing food is easy, convenient, and relatively inexpensive. The results produced from freezing food are superior to canning or drying. When food is properly prepared, packaged, and quickly frozen, there’s no better method for retaining its natural color, flavor, and nutritive value. The process of freezing lowers the temperature of the food to 0 degrees or colder. This low temperature halts microorganism activity by slowing the growth of enzymes. Freezing doesn’t sterilize food or destroy the microorganisms; it only stops the negative changes in the quality of your frozen food. The goal with freezing is to preserve the fresh quality of your food.

Follow these tips for best freezing results:

Prepare your food quickly.
This means be ready to freeze your foods the same day you pick them or purchase them. Have your supplies ready, and the time set aside to freeze at the peak of freshness.

Package your food in moisture- and vapor-proof wrappings.
These products don’t permit the penetration of air or moisture, two common spoilers. (To find out about other spoilers, head to the next section.)

Keep your freezer at 0 degrees or colder.
Frozen food stored at 15 to 20 degrees may appear as solid as food stored at 0 degrees or colder, but the quality of your thawed food stored at the warmer temperature is lower than food stored at 0 degrees or colder.

Properly thaw your food to preserve its quality and eliminate bacteria growth.
For thawing instructions, head to the later section “Thawing Out Your Frozen Food.”

Meeting the Spoilers of Frozen Foods

Before getting started, you need to recognize the spoilers of frozen food. These spoilers reduce the quality, flavor, and freezer life of frozen foods. One or more of these may occur before, during, or after freezing. For detailed information on the spoilers, refer to Chapter 3.

Bacteria, molds, and yeast

All fresh food contains microorganisms or bacteria. When active microorganisms are present in food, they multiply quickly and destroy the quality of your food, sometimes right before your eyes. The best example of this is a loaf of bread that becomes covered with green mold.

Prevent the growth of bacteria, mold, or yeast in your food by following these guidelines:

Select food of the highest quality.

Freeze your food at a temperature of 0 degrees or colder.

Use sanitary conditions when handling and preparing your food.

Bacteria are microorganisms that have no chlorophyll. Some bacteria may cause disease; other bacteria are actually good and are required for the fermentation process, such as that used for making beer.

Enzymes

Enzymes speed up the ripening process and change the color and flavor of your food. Use these methods to retain the colors and the flavors in fresh fruits and vegetables before the freezing process:

Add sugar and
antioxidants,
a commercial anti-darkening agent (see Chapter 5).
These keep fruit from darkening in color.

Blanch
your veggies:
Briefly plunge them into boiling water and then into cold water to stop the cooking process.

Not all enzyme reactions are bad: When beef is
aged,
it sits in a chilled room for about one week. The enzymes naturally tenderize the meat, making it more desirable to consume. Fermenting foods, that is, allowing good enzymes to change a food’s basic makeup, creates healthy and delicious new foods.

Freezer burn and oxidation

Freezer burn and oxidation result from air coming in contact with your frozen food.
Freezer burn
is a change in color, texture, and flavor in the food during the freezing period because the air in the freezer removes moisture from the food and dries it out.

Oxidation
is a chemical change in your frozen food. The technical term is
lipid oxidation,
which
occurs on an atomic level and has to do with hydrogen atoms and free radicals. What is important to know is that enzymes have a lot to do with oxidation. By blanching foods (most commonly vegetables) before freezing, you stop or at least slow down the enzymes’ actions and delay oxidation. Other steps you take to prevent oxidation are to properly wrap foods, use suitable containers, and follow correct storage times. (Check out “Packaging Is Everything” later in this chapter.) Oxidized foods have a funny or off taste and color.

Ice crystals

When you think of ice crystals, you probably think of winter and snowflakes. But in the world of freezing, ice crystals aren’t charming at all. They cause your frozen food to lose liquid and darken. Because the freezing process essentially turns the water in food to ice, the way to eliminate destructive ice crystals is to keep them as small as possible. This is accomplished by a fast freeze and keeping foods as cold as possible at a temperature of 0 degrees or lower.

Gearing Up to Fill Your Freezer

Whether food is fresh from your garden or fresh from a store, the selection choices you make have an effect on the quality of your food after it’s thawed. Of course, packaging materials, packaging procedures, and thawing methods play an important role in your frozen-food quality, as well.

Knowing what should (and shouldn’t be) frozen

In practice, any food can be frozen. In reality, not all foods freeze well because of their texture or composition. The key to being happy with the results of freezing is to make sure you select foods that freeze well. There are almost too many categories of good foods for the freezer, but in general, you can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles.

Here’s a list of foods that don’t freeze well:

Cooked frostings and frostings made with
fluffy egg whites and whipped cream. These types of frostings become soft and
weep
(emit a thick liquid). Note: Butter-based frostings freeze well.

Cooked pasta:
Reheated cooked pasta is soft, mushy, and shapeless.

Custards and cream-pie fillings:
These foods turn watery and lumpy.

Egg whites and meringues:
These crack, toughen, and turn rubbery.

Mayonnaise:
This condiment breaks down and separates.

Raw fruits or vegetables with a high water content:
Foods with a high water content break down when frozen and become mushy beyond recognition when thawed. Some examples are lettuce, watermelon, citrus fruit, and cucumbers. Tomatoes are an exception to this if you’re using them in cooked dishes, like stews. Tomatoes also become soft and watery, but usually this texture is desired in a soup or other cooked dish.

When freezing fresh tomatoes, cut them into quarters. Package them in one-cup portions for quick freezing and easy measuring.

Sauces and gravy:
Thickened sauces and milk gravies separate when they’re frozen. Freeze your
pan drippings;
the juices produced from cooking a roast or turkey freeze without adding a thickener.

Yogurt, cream cheese, and sour cream:
These tend to separate.

Soft cheeses, ricotta, and cottage cheese
: These tend to break down and separate when frozen.

Potatoes:
These become watery and grey when thawed. You could use them in a cooked dish, but even then the texture is so mealy that they’re not recommended in your frozen foods list.

Evaluating your freezer

Before you embark of a freezing frenzy, you need to make sure your freezer is in good working order: that is, frost free and maintains a constant temperature of 0 degrees or lower.

Getting rid of frost:
Today, most freezers are
frostfree,
automatically defrosting any buildup of ice in the freezer. Freezers that don’t automatically defrost require defrosting when the ice buildup is 3/4 inch, or at least once a year. You need to empty your freezer before defrosting it. (Refer to your owner’s manual for instructions for defrosting your freezer.)

Keep your freezer operating in top-notch condition with proper care and maintenance according to the manufacturer’s recommendations (refer to your owner’s manual). If you’ve misplaced your manual or have questions regarding maintenance or usage, contact your local appliance company or search on the Internet for the manufacturer’s Web site.