How to Make Jerky
If the meat is partially frozen, it is considerably easier to slice evenly and cleanly. Slice With the grain into long even strips 1/4" thick & 1 to 1 1/2" wide. This ensures that the jerky will dry evenly and be chewy rather than brittle.
each of the strips are the exact same thickness, this ensures even drying.
we were using a couple roasts, not all of the pieces are the same length. Here we've divided them into 1 pound piles based on size.
Next, add the meat a few pieces at a time to a ziploc bag (or NON-metal container), add some seasoning/(marinade), add another layer of meat, more seasoning (marinade), continue until all the meat & marinade is in the bag in layers. Seal the bag and manipulate the meat with your fingers, ensuring that each and every piece is coated with the marinade or seasoning blend.
Here is a view of the sliced meat.
It should take 3-5 minutes per pound to ensure that the meat is completely coated. It should turn from a bright red color to a deeper red color, as in the photo. This is due to the "cure" in the seasoning.
If all the pieces haven't turned color, continue to manipulate the seasoning around the meat
Seal the bags, label them with the type of marinade (Teriyaki, sweet bbq, etc) and then place in the fridge for 24-48 hours. This depends on the amount required by the recipe, some recipes require more.
Once the meat is fully seasoned and had time to cure, place it dehydrator racks or on cooling racks (on top of cookie sheets) to dehydrate in the oven.
Drying time is dependent on the type of method chosen. In this case, we used a Nesco Food Dehydrator and it took exactly 3 hours to dry the jerky.
for 20 minutes of preparation (the rest of the work is done by the oven or dehydrator!) we have several large bags of Jerky. (This is only HALF of the meat shown in the first photo, the rest is still marinating!).
each of the strips are the exact same thickness, this ensures even drying.
we were using a couple roasts, not all of the pieces are the same length. Here we've divided them into 1 pound piles based on size.
Next, add the meat a few pieces at a time to a ziploc bag (or NON-metal container), add some seasoning/(marinade), add another layer of meat, more seasoning (marinade), continue until all the meat & marinade is in the bag in layers. Seal the bag and manipulate the meat with your fingers, ensuring that each and every piece is coated with the marinade or seasoning blend.
Here is a view of the sliced meat.
It should take 3-5 minutes per pound to ensure that the meat is completely coated. It should turn from a bright red color to a deeper red color, as in the photo. This is due to the "cure" in the seasoning.
Drying time is dependent on the type of method chosen. In this case, we used a Nesco Food Dehydrator and it took exactly 3 hours to dry the jerky.
for 20 minutes of preparation (the rest of the work is done by the oven or dehydrator!) we have several large bags of Jerky. (This is only HALF of the meat shown in the first photo, the rest is still marinating!).
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What kind of equipment do I need?
Here are several things you will need to buy before you begin to can. You will need:
pressure canner - this is for canning meats and vegetables. However, most pressure canners can be used for water bath canning as well; just leave off the lid.
water bath canner - if you plan to only can fruits and jams, buying a water bath canner will meet all you're canning needs. however, if you have a large stock/soup pot, that will work as well.
If you plan to use your own pot at home, it needs to be tall enough for your largest canning jar to fit in it, plus be covered with two inches of water. Also, never place your jars in your pot without a rack - if they are sitting on the bottom with nothing to support them, they could easily shatter.
canning jars - this depends on what size you want to can with.Along with your canning jars, make sure you have plenty of lids and rims (also called bands or rings).
(Glass canning jars are the only jars you should ever use for canning. You may have noticed that there are several brands - Kerr, Mason, and Ball. There is really no notable difference between these three brands and either of them will work fine for any food you plan to can.)
The lid is small, thin, and disposable. Dont ever re-use lids There is some controversy on this issue; but it is most commonly accepted that re-using canning lids is pretty dangerous. The compound seal on the lid is designed to soften when it is heated and provide an air-tight seal - once. Some claim to have had 100% success in re-using their lids, but it is better to be safe than sorry. If you want to play it safe, do not re-use your lids!
Because the compound seals on new lids are designed to soften under heat, it is sometimes helpful to run your new lids under warm water before placing them on your jars. This will help it seal most effectively. But only for a few seconds; you don't want to ruin your lid.
The ring (also called screw-cap, band, or rims) is what you screw onto the jar after placing the lid on top. When screwing on your rings, they should be "finger tight"; not too loose, and not too tight. The job of the ring is to hold the lid in place while the jar is being processed. Once your jars are processed, and have cooled for 24 hours, you can remove the rings for storage.
How to can
1. Prepare the jarsThe first step is to prepare your jars by washing and sanitizing them. Eliminating all the bacteria and dust particles from the jars before you begin canning food is vital to safe preservation. So even if you washed your jars before you put them into storage last, you still need to wash them again!
Boiling your jars in a large pot of water is probably the most effective way to sanitize them. You can also boil your rims; however, do not boil your lids! canning lids are very sensitive to heat, and by boiling them you could destroy their ability to seal before they are even canned. To clean your lids, you can gently wash them by hand in slightly warm water.
Another way to clean your jars is by running them through the dishwasher, and while this is a perfectly fine way to do it, be aware that some detergents will leave an un-rinsed film that may discolor or flavor your canned food. Of course you can always wash your jars by hand, too - just make sure they are well rinsed.
2. Fill your jars with food
Depending on what you are canning, you need to determine whether you will be using the hot pack or cold pack methods. Using your canning funnel, pour or pack the food into your jars. Pause several times during this process and gently shake the jar up and down to settle the contents. When canning food like jam or soup, however, this is not needed; simply stir the contents gently with a rubber spatula (never a metal utensil).
Once your jars are full, measure the headspace. Headspace is the distance between the top of the food to the lid. Although most recipes will give you specific measurements, 1/4 inch is a good rule of thumb to go by.
If you are canning fruits or vegetable than you will need to fill your jars with water or syrup. If you are simply canning jams soups, butters, or other liquified foods, however, no liquid is needed.
Make sure you leave at least 1/4 inch headspace at the top. Headspace is the distance from the food to the top of the jar. Headspace is important because it will affect the quality of the seal. If you fill your jars to the very top, brimming full of food, this will interfere with the lid as it tries to seal during processing. The top of the jar should be clear of food or liquid to ensure proper sealing.
When your jars are filled and headspace has been properly measured, use a spatula to stir and poke around inside the jar. This gets rid of any air bubbles that may be lurking around down there. Never use a metal spoon for this step; always use a rubber spatula.
3. Wipe rims of jars
With a damp paper towel, wip the rims of your jars. After filling your jars, tiny food particles or sticky/greasy bits of food will have gotten on the rims. This is especially true when you are canning food like jam or meats. If you do not wipe your rims clean, these food particles could affect the quality of your seal. A slippery or sticky rim will not make for a good quality seal.
4. Place lids and bands on the jar
Place lids on the jar and the screw on bands (also called rims or rings). The bands should be finger tight - but not too tight, or the lids may have trouble sealing! However, if they are too loose, the lids may not stay in place during the canning process. Just screw on the bands gently; when they begin to resist more pressure, they are just about right.
5. Fill canner with water
If you are water bath canning then you should fill your canner with enough water to completely submerge your jars, plus two more inches. If you choose to use your own soup or stock pot, make sure that you have a rack at the bottom of the pot for your jars to sit on. Failure to do so may result in broken or shattered jars; however, many have skipped this step and never had a problem with jar breakage, so it is really a matter of personal preference here.
Although we use our pressure canner for water bath canning now, in the early days, we used our own soup pot and never used a rack - we never had a jar break! When pressure canningyou should look at your owner's manual that came with your pressure canner for directions on how full to fill your canner. Since there are different kinds and brands of pressure canners, each one will be different and will required different amounts of water.
6. Begin the canning process!
Place your jars into your pressure or water bath canner. Most pressure canners will hold a six to eight jars. Never try to stuff jars in your canner than it will hold, since this could cause jar breakage or improper preservation. If you are using a soup or stock pot for water bath canning, than three to four jars will probably be the maximum amount of jars it will hold.
Turn your burner onto high heat, and let the water come to a rolling boil. Don't begin measuring the processing time until the water has come to a rolling boil.
7. Remove jars from canner and test seals
Using your canning tongs, remove your jars from the canner and set them on a towel or a cooling rack on the counter. Now that they are cooling down, the vacuum sealing process begins, and you will hear each jar lid "pop" as the lids seal. This can happen anywhere from five minutes to one or more hours.
After seven or eight hours, you need to test the seals. Do this by pressing down on the lids gently but firmly. If they lid has sealed, it will remain firm and won't move when you press on it. If it hasn't sealed, the lid will "pop" up and down when pressed.
8. Store your jars in a cool, dry place
Jars should be stored in a cool dry place away from direct sunlight. A pantry or storage shelves are ideal for this purpose. When storing your jars, you can remove the bands.
Always avoid storing your jars in a place where freezing may occur. When food freezes, it expands - and when that happens with a packed jar of food, the jar is going to break! This will obviously result in spoilage. If such a situation is un-avoidable, wrap your jars in newspaper and cover with towels and blankets.
Home canned goods can last for up to three years. Make sure that you label your jar lids with the date they were canned before putting them in storage. You can do this with a permanent marker or a sharpie.
Canning food may well be one of the most important things you spend your time on. There are great advantages to it that you may not be able to see right now. For example, what if a bad storm sets in that prevents you from going to the store for a week? This is where all your hard work will really pay off.
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Learn How to Home Can Fruits From Your Garden
Recipe for Making Packing Syrup
- Light Syrup
- 2 cups sugar to 4 cups water will yield 5 cups syrup.
- Medium Syrup
- 3 cups sugar to 4 cups water will yield 5 1/2 cups syrup.
- Heavy Syrup
- 4 3/4 cups sugar to 4 cups water will yield 6 1/2 cups syrup.
Steps in Canning With a Boiling-Water Canner.
- Fill the canner with enough water to cover jars at least 1-inch over the tops.
- Place the filled jars in the canner onto the rack. If water does not cover the tops of the jars by 1-inch, add boiling water. By adding boiling water to the canner, you will not lower the temperature of the water already inside of the canner.
- Start counting the processing time as soon as the water around the jars comes to a full rolling boil. Keep the water boiling for the whole processing time. If the water boils down and begins to expose the tops of the jars, add more boiling water.
- Process for the required length of time. Use the chart below to determine processing times and procedure.
- Remove jars from canner when processing time is complete, and allow the jars to cool completely in an upright position. Check for a seal by pushing on the lid. If it pops up and down, it has not sealed. Refrigerate and eat within 2 days.
Boiling-Water Canning Chart for Fruit
Apples: Harvest and wash apples;peel and core. Prepare apples by slicing,coring or cutting in half. Treat apples with anti-darkening solution and drain. Boil apples in a light to medium syrup of sugar and water for 5 minutes. Pack apples and syrup into jars leaving a 1/2-inch headspace. Process pints and quarts for 20 minutes.
Apple Rings: Wash and core apples, but do not peel them. Slice and use an antidarkening solution and drain. Add a few drops of red food coloring (optional) to a light to medium syrup mixture and boil for 5 minutes. Remove from heat and add apple rings;let stand for 10 minutes,then simmer for 30 minutes. Pack into jars leaving 1/2-inch headspace. Process pints for 15 minutes and quarts for 20 minutes.
Applesauce: Wash, stem and quarter apples. Cook apples, with just enough water to prevent them from sticking, until tentder. Run apples through a sieve or food mill to extract pulp. If desired, you may sweeten to taste. However, sugar is not necessary. Bring applesauce to a boil until good and hot. Put applesauce into jars, leaving a 1/2-headspace. Process pints and quarts for 20 minutes. You may also use a pressure canner for canning applesauce:
Process pints for 8 minutes and quarts for 10 minutes, both at 5 pounds of pressure.
Apricots:Peel apricots by dipping into hot water, and then cold--Skins will easily come off. Treat for darkening and then drain. Cook apricots in syrup or water for 3 minutes. Pack hot into jars and cover with the hot syrup or water you cooked them in, leaving a 1/2-inch headspace. Process pints and quarts for 20 minutes.
Berries (not strawberries): Fill jar with berries and shake them down. Cover berries with hot sugar syrup or hot berry juice leaving a 1/2 headspace. Process pints for 10 minutes and quarts for 15 minutes.
Cherries:Pit and prick skins. Bring cherries to a boil in syrup or water. Pack hot into jars and cover with the hot liquid they were boiled in, leaving a 1/2-inch headspace. Process pints and quarts for 15 minutes.
Grape Juice #1: Wash and stem grapes. Cover with water and boil until skins are soft. Strain through damp cheesecloth and refrigerate juice for 24 hours. Pour off clear liquid and discard sediment. If desired, sweeten the juice to taste. Heat juice to boiling and pour hot into jars. Leave 1/4-inch headspace and process pints and quarts for 15 minutes.
Grape Juice #2: Wash grapes and put 1 cup of raw grapes into a quart jar. Ladle boiled sugar syrup made of 1/2 cup sugar to 4 cups of water over the grapes. Leaving a 1/4-inchheadspace, process pints and quarts for 15 minutes.
Nectarines and Peaches: Peel nectarines or peaches by dipping in boiling water, then cold;skins will easily slip off. You may need to use a knife to peel unevenly ripened fruit. Remove pits,cut in half, and treat for darkening. Drain and heat in boiling syrup or water. If fruit is really juicy, don't worry about adding a srup to the fruit; just add sugar to it and bring to a boil. Pack hot into jars and leave a 1/2-inch headspace. Process pints and quarts for 20 minutes.
Pears: Peel,cut in halves, and core. Treat for darkening and drain. Cook in boiling syrup or water until throughly heated. Pack hot into jars and cover with the liquid in which the pears were cooked, leaving a 1/2-inch headspace. Process pints for 15 minutes or quarts for 20 minutes.
Tomatoes: Dip in boiling water, then cold water, and peel; skins should slip off easily. Cut in half or leave small ones whole, and pack into jars, pressing them down to make juice. Cover the tomatoes with their own juice and add 1 tablespoon of bottled lemon juice to each pint, or 2 tablespoons to each quart. (The lemon juice is added to insure there is enough acid inside the jar to kill bacteria.) To each pint jar, add 1/2 tsp. salt; add 1 tsp. salt to each quart. Be sure you leave 1/2-inch headspace, and process pints and quarts for 85 minutes. You can also process tomatoes in a pressure canner:Process both pints and quarts for 25 minutes at 10 pounds of pressure. Note from author: I prefer to use a pressure canner to can tomatoes and tomatoe juice; it goes a lot faster.
Tomatoe Juice: Wash,remove stems, and quarter. Cook tomatoes and run them through a sieve or food mill. Bring the tomatoe juice to a boil and pour into jars. Add 1 tablespoon of bottled lemon juice to each pint and 2 tablespoons to each quart. Also, add 1/2 tsp. canning salt to each pint, and 1 tsp. to each quart. Leaving a 1/2-inch headspace, process pints for 35 minutes and quarts for 40 minutes. You can also process tomatoe juice in a pressure canner: Process both pints and quarts for 15 minutes at 10 pounds pressure.
Freezing food is a great way of preserving if you do not want to can it. In my opinion is somewhat easier than canning, but foods do not keep as long. The reason you can preserve food by freezing it is because organism that cause spoilage become inactive. As long as the food stays frozen, this bacteria will not grow. Once you thaw the food out, however, bacteria will start to grow again.
Before freezing your fruits and vegetables, you should be aware of some changes that will occur in your harvest. After freezing, foods become mushy because ice crystals damage its cells. Also, if you leave you food in the freezer too long,and if it has been packaged in an inadequate container, it will freezer burn; the color and taste of the food will change for the worse. The food will still be safe to eat at this point,however it will not be as appealing.
Freezing is fairly simple, and you do not need a lot of equipment to get started--just a freezer and containers to freeze in. I usually use plastic bags to freeze in, however you can use just about anything you have on hand. You can freeze in canning jars, cardboard boxes, plastic containers (like butter tubs and cottage cheese containers,) plastic bags, aluminum foil, plastic wrap or freezer paper. Thick plastic bags are best, but if you only have thin ones, double them up. No matter what container you use, you will need to keep in mind that food expands when it is frozen, and you will nned to leave ample room for this. If you don't, your food will expand during the freezing process, leaking out of the containers and all over your freezer; you will have an icey mess to clean up.
Wash, cut out seeds, and chop. Pack into containers, leaving no headspace.
Pumpkin:
Wash pumpkin and cut into quarters. Cook until soft by either boiling, steaming, or baking. Press through a sieve. Cool and pack into containers, leaving 1/2-inch headspace.
Sweet potatoes:
Wash sweet potatoes and cook until almost tender. Cool in cold water and peel. Slice,mash, or leave sweet potatoes whole. To prevent darkening, dip sweet potatoes in lemon juice or Fruit Fresh for about 5 seconds. If sweet potatoes and mashed, just add 2 T. lemon juice to a quart of sweet potatoes. Pack into containers, leaving 1/2-inch headspace.
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter, halve or leave whole. Pack into containers leaving 1/2-inch headspace.Tomatoes, stewed:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter and cook until tender (about 20 minutes.)Place the pan of cooked tomatoes in cold water to cool, and pack into containers, leaving 1/2-inch headspace.
Before freezing your fruits and vegetables, you should be aware of some changes that will occur in your harvest. After freezing, foods become mushy because ice crystals damage its cells. Also, if you leave you food in the freezer too long,and if it has been packaged in an inadequate container, it will freezer burn; the color and taste of the food will change for the worse. The food will still be safe to eat at this point,however it will not be as appealing.
Freezing is fairly simple, and you do not need a lot of equipment to get started--just a freezer and containers to freeze in. I usually use plastic bags to freeze in, however you can use just about anything you have on hand. You can freeze in canning jars, cardboard boxes, plastic containers (like butter tubs and cottage cheese containers,) plastic bags, aluminum foil, plastic wrap or freezer paper. Thick plastic bags are best, but if you only have thin ones, double them up. No matter what container you use, you will need to keep in mind that food expands when it is frozen, and you will nned to leave ample room for this. If you don't, your food will expand during the freezing process, leaking out of the containers and all over your freezer; you will have an icey mess to clean up.
Freezing Fruits
Syrup Recipe
- Light Syrup
- Boil 2 c. sugar and 4 c. water=5 c. syrup
- Medium Syrup
- Boil 3 c. sugar and 4 c. water=5 1/2 c. syrup
- Heavy Syrup
- Boil 4 3/4 c. sugar and 4 c. water=6 1/2 c. syrupCool syrup before using.
Freezing Chart for Fruits
Apples for pies:Peel,core and slice apples. Treat apples with an antidarkening agent. Drain. For each quart of apples, sprinkle with 1/2 cup sugar (optional.) Mix, seal and freeze.Applesauce:Wash and quarter apples. Cook until tender with enough waterto prevent apples from scorching.Run cooked apples through a colander or food mill and sweeten if desired. Pack into containers.
Apricots for pies:Wash,halve, pit and peel (optional.) If you do not wish to peel, heat apricots in boiling water for 1 minute so skins won't toughen. Treat with an antidarkening agent, drain and mix one quart fruit with 1/2 cup sugar (optional.)
Blackberries for pies and jams:Remove stems, wash, and drain. Mix 3/4 cup sugar(optional) to 1 quart berries.Fill containers and freeze.
Cherries for pies:Stem, wash, drain and pit. Mix 3/4 c. sugar(optional) to 1 quart cherries. Pack, seal and freeze.
Gooseberries:Remove blossom ends and stems. Wash and pack into containers. You do not have to add sugar. If you wish, you may cover with a heavy syrup and freeze.
Melons:Cut up melons and pack into containers with a packing syrup from above. Seal and freeze.
Peaches for pies: Wash, pit and peel. If you do not wish to peel the peaches, you can dip them in boiling water for a minute to loosen skins; the skins will then slip right off. Treat with an antidarkening agent, drain (if desired), and pack peaches into containers. Cover with cold water, seal and freeze.
Pears:Wash, peel, core and quarter. Heat pears in syrup (using a recipe from above) for 2 minutes. Drain and cool. Pack pears in containers with syrup an antidarkening agent (Fruit Fresh or lemon juice.) Seal and Freeze.
Plums:Wash, pit, and cut in halves. Pack into containers and freeze.
Raspberries:Same as for Blackberries.
Rhubarb:Wash and cut into 1-2 inch pieces. Heat in boiling water for 1 minute and cool in cold water. Pack into containers and freeze.
Strawberries:Wash, drain, and remove stems. Add 3/4 c. sugarto 1 quart berries and mix. Put into containers and freeze.
Tomatoes:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter, halve or leave whole. Pack into containers leaving 1/2-inch headspace.Tomatoes, stewed:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter and cook until tender (about 20 minutes.)Place the pan of cooked tomatoes in cold water to cool, and pack into containers, leaving 1/2-inch headspace.
Freezing Vegetables
Freezing Vegetables is just like freezing fruits, except you won't be adding sugar to the product. Instead you will be blanching the vegetables before putting them into the freezer. Blanching is when you take a product and submerge it into boiling water for a short period of time. This kills enzymes that age the product.(Your food will takes fresher with blanching.) Afterwards, to stop the cooking process, you will submerge the product into cold water. You will still need to leave a headspace on some vegetables. Then the vegetables will be ready to put into your freezer.
Freezing Chart for Vegetables
Asparagus:
Wash asparagus and cut off any tough parts. Blanch small stalks for 2 minutes and large ones for 4 minutes. Cool, drain, and pack into containers by alternating tip and stem ends. Do not leave a headspace.
Beans,Green or wax:
Pick young, tender beans. Beans with strings are too tough and don't taste as well. Remove stems and break into 1-2 inch pieces. Wash. Blanch in boiling water for 3 minutes and dip into cold water. Drain, pack and freeze. Leave a 1/2-inch headspace.
Beets:
When triming beets, leave 1-inch of their tops on. This will prevent "bleeding." If you don't, your beets will turn white during cooking. Wash beets and cook them for 25 minutes. Cool in cold water and peel them. The skis should easily slip off now. Cut into cubes or slices, pack and freeze, leaving a 1/2-inch headspace.
Broccoli:
Wash and peel stalks.To remove insects, soak for 1/2 hour in a solution of 4 or 5 tsps. salt to 1 gallon of water. Boil for 3 minutes and cool in cold water. Drain and pack into containers leaving no headspace.
Brussels Sprouts:
Trim and remove outer leaves. Wash and boil small heads for 3 minutes and large heads for 5 minutes. Cool in cold water,drain, and pack into containers, leaving no headspace.
Cabbage:
Remove outer leaves and cut into wedges. Wash and heat in boiling water for 2 minutes. Cool in cold water,drain and pack into containers, leaving 1/2-inch headspace. Frozen cabbage is only suitable for use as a cooked vegetables and not for coleslaw.
Carrots:
Remove tops, wash, aand scrape or peel. Leave small caroots whole and slice larger ones. Boil whole carrots for 5 minutes and sliced ones for 2 minutes. Cool in cold water and drain. Pack into containers leaving 1/2-inch headspace.
Cauliflower:
Break into 1-inch pieces and wash. Remove insects by soaking for 1/2 hour in a solution of 4 or 5 tsps. salt to 1 gallon of water.Drain and rinse. Boil for 3 minutes and cool in cold water. Pack into containers, leaving no headspace.
Corn:
Husk the ears and remove the silk. Heat the ears in boiling water for 5 minutes. Cool in cold water and drain. Cut kernels from the cob and cover corn with water.Pack into containers leaving 1-inch headspace.Corn-on-the-cob:
Husk,remove silk and blanch (same as above.) Wrap in plastic wrap and pack into containers. Freeze.
Mushrooms:
Wash in cold water. If necessary,soak mushrooms for several hours or overnight in salt water to remove insects. Rinse well. If mushrooms are larger than 1 inch, slice or quarter them. Soak the mushrooms in an antidarkening solution (lemon juice or Fruit Fresh)for 5 minutes, drain. Steam mushrooms for 5 minutes. Cool in cold water and pack into containers, leaving 1/2-inch headspace.
Okra:
Pick tender pods, wash, and cut off stem end. Be careful not to cut open the seed cells. Heat for 4 minutes in boiling water and cool promptly in cold water. Leave whole or slice, and pack into containers leaving 1/2-inch headspace.
Onions:
Wash and peel onions. Chop and place into containers.Leave no headspace.
Peas:
Shell peas and wash to remove blossom ends and pod particles. Heat in boiling water for 2 minutes and cool in cold water. Drain.Pack peas into containers leaving 1/2-inch headspace.
Peapods:
Wash and blanch pods for 2 minutes.Cool in cold water and pack into containers. Freeze.
Wash, cut out seeds, and chop. Pack into containers, leaving no headspace.
Pumpkin:
Wash pumpkin and cut into quarters. Cook until soft by either boiling, steaming, or baking. Press through a sieve. Cool and pack into containers, leaving 1/2-inch headspace.
Sweet potatoes:
Wash sweet potatoes and cook until almost tender. Cool in cold water and peel. Slice,mash, or leave sweet potatoes whole. To prevent darkening, dip sweet potatoes in lemon juice or Fruit Fresh for about 5 seconds. If sweet potatoes and mashed, just add 2 T. lemon juice to a quart of sweet potatoes. Pack into containers, leaving 1/2-inch headspace.
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter, halve or leave whole. Pack into containers leaving 1/2-inch headspace.Tomatoes, stewed:
Wash, remove stem ends, and blanch for 3-4 minutes. Cool in cold water and remove skins. Quarter and cook until tender (about 20 minutes.)Place the pan of cooked tomatoes in cold water to cool, and pack into containers, leaving 1/2-inch headspace.
How to Make Jams and Jellies
If you have an abundance of fruit, you can make jam, jelly, or fruit butter. All require sugar and pectin. All fruit has natural pectin already inside, but some have more than others. That is why some fruits require that you add additional pectin in order to get it to jell properly. Most fruits, however, will eventually gel if you cook it long enough, but you should be aware that you can over-cook it. The quickest way to make jelly is to buy pectin at the store and add it to the fruit and/or fruit juice.
If you are making jam or jelly, and you do not want to add commercial pectin, you should use these pointers:
This is the quickest way to make jams and jellies. Follow these pointers for a successful jelly or jam making experience:
Apricot and Pineapple:Wash and slice apricots. For every 7 cups sliced apricots, add 5 cups sugar and 3 cups crushed, canned pineapple. Cook for 30 minutes and check for doneness. Seal in hot jars, leaving 1/4-inch headspace, and process pints for 10 minutes in boiling-water canner.
Cranberry:Wash cranberries.Cook, mash, and put through strainer. For every 8 cups cranberries, add 1 c. water, 1 c. vinegar, 1 T. ground cinnamon, 1/2 T. ground cloves, 1/2 T. ground allspice, and 6 cups sugar. Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.
Dandelion:Pick and wash 1 quart dandelion blossoms (no stems.) Boil blossoms for 3 minutes and drain. Save the liquid for the jelly. Using 3 cups of the dandelion liquid, add 4 1/2 cups of sugar and 1 box pectin. You can add 1 tsp. lemon or orange extract for flavor.Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.
Orange Marmalade: For every 4 C. thinly sliced oranges, add 2 thinly sliced lemons and 3 C. water. (Remember to discard the seeds.) Boil for 5 minutes and let stand overnight in a cool place. Boil 1 hour and let stand again for 4 hours. Add 6 C. sugar and boil until mixture sheets off of a spoon. Add 1/2 C. lemon juice, pour into jars and seal, leaving 1/4 inch headspace. Process 10 minutes in a boiling-water canner.
- There is a difference between jam, jelly, and fruit butter:
- Jam: is made of chopped or crushed fruit and sugar and spreads easily.
- Jelly: is made of fruit juice and sugar. It is stiffer than jam and will hold its shape if cut.
- Fruit Butter: is made of fruit puree, sugar and spices. It is cooked down to a thick constistency, but can easily be spread.
Equipment You Will Need
- Large Cooking Pot
- Canning jars
- Jar lids and bands
- Colander or food mill
- Boiling-water Canner
Jam and Jelly Methods(With or Without Added Pectin.)
Without Added Pectin:
If you are making jam or jelly, and you do not want to add commercial pectin, you should use these pointers:
- For Jelly:
- Add peels and cores to the fruit while it is cooking. This will add pectin to the juice so it will gel better.
- Only use fresh juice, not canned or frozen.
- Don't overcook. Pectin breaks down after prolonged cooking.
- Jelly is done when it hangs of the edge of a spoon. I also use this test for jam; it works for me.
- For Jam:
- Wash fruit, but don't soak it.
- Crush fruit, but don't puree it.
- To prevent scorching, you can bake your jam in the oven. Simply cook it on the stovetop until ingredients are well mixed and start to boil, then transfer it to the oven, stirring occasionally.
- You will know when your jam is done if it quickly gels after placing a small amount of it in the freezer for a minute.
With Added Pectin:
This is the quickest way to make jams and jellies. Follow these pointers for a successful jelly or jam making experience:
- For Jams and Jellies:
- You may use canned or frozen fruits and juices, as well as fresh, to make jams and jellies with added pectin.
- Simply time the cooking process according to the package directions, and your jams and jellies should gel to the right consistency.
- To double check for doneness, use the "freezer test" or "spoon test" mentioned above.
- Adding pectin may cause the jam or jelly to foam. This is unattractive, but can still be eaten. You may want to "scrape" the foam off before pouring the jam or jelly into jars.
- Remember that old pectin may or may not gel. Use at your own risk!
- No need to search for recipes when you are going to use commercially prepared pectin. Recipes are include in the box.
Jam Recipes
Apricot and Pineapple:Wash and slice apricots. For every 7 cups sliced apricots, add 5 cups sugar and 3 cups crushed, canned pineapple. Cook for 30 minutes and check for doneness. Seal in hot jars, leaving 1/4-inch headspace, and process pints for 10 minutes in boiling-water canner.
Cranberry:Wash cranberries.Cook, mash, and put through strainer. For every 8 cups cranberries, add 1 c. water, 1 c. vinegar, 1 T. ground cinnamon, 1/2 T. ground cloves, 1/2 T. ground allspice, and 6 cups sugar. Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.
Jelly Recipes
Dandelion:Pick and wash 1 quart dandelion blossoms (no stems.) Boil blossoms for 3 minutes and drain. Save the liquid for the jelly. Using 3 cups of the dandelion liquid, add 4 1/2 cups of sugar and 1 box pectin. You can add 1 tsp. lemon or orange extract for flavor.Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.
Fruit Butter Recipes
Marmalade Recipes
Orange Marmalade: For every 4 C. thinly sliced oranges, add 2 thinly sliced lemons and 3 C. water. (Remember to discard the seeds.) Boil for 5 minutes and let stand overnight in a cool place. Boil 1 hour and let stand again for 4 hours. Add 6 C. sugar and boil until mixture sheets off of a spoon. Add 1/2 C. lemon juice, pour into jars and seal, leaving 1/4 inch headspace. Process 10 minutes in a boiling-water canner.
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How to Make Pickles and Relishes
Pickling has been around for a long, long time. In fact, it was one of the first forms of preserving food. Long ago, man discovered that by putting food in containers of salt or vinegar, food would be kept for longer periods of time. Salt and vinegar inhibit the growth of harmful bacteria that causes food spoilage.In pickling, your goal is to achieve a crisp, flavorful pickle, and to do this, you need salt. Not just any salt will do, however. You will need to use "canning or pickling" salt. You will not get the characteristic taste of a pickle if you use any other salt. Also, the pickles you make with regular salt will be cloudy.When preparing cucumbers for pickling, you should choose small to medium-sized ones. Remove the blossom end from the cucumber and leave a portion of the stem on the small, whole cucumbers.
Pickling Equipment
- Stone Crock:You will need this for certain recipes. You may also use glass, enamel pans that are free from chips, or plastic containers.
- A Weight: You will need this for certain recipes to hold the pickles down under to brine to keep them submerged while soaking. You may use a plate and a jar of water or a bag of water (in a zipper bag).
- Jars, lids and bands
- Canning or pickling salt:For characteristic taste and firmness.
- Pickling lime: Use this for extra firm pickles and only when recipe indicates.
- Various Pickling Spices: Depending on the recipe, spices may include pickling spice, mustard seed, celery seed, dill, turmeric, allspice, garlic and cloves.
- Vinegar: You may use white or cider vinegar. All vinegar must have an acidity of 5 percent.
- Boiling-water canner
Recipes for Making Pickles and Relishes
Recipes for Making Cucumber Pickles and Relishes:
Sweet Pickles: Wash cucumbers. Leave small 3-4 inch cucumbers whole with a 1/4 inch stem. Slice larger cucumbers. Sprinkle 1/2 C. salt on each 8 pounds of cucumbers and cover with ice. Place in refrigerator for four hours drain, and pack into jars. Pour boiling pickling syrup (made of 4 1/2 c. sugar, 3 1/2 c. vinegar, 1 T. celery seed, 1 T. whole allspice,and 2 T. mustard seed) over cucumbers. You may have to double the recipe for the liquid solution, depending on the amount of cucumbers you are using. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)
Sweet Lime Pickles: Wash cucumbers. Leave small 3-4 inch cucumbers whole with a 1/4 inch stem. Slice larger cucumbers.In a large crock or suitable container,soak cucumbers for 12 hours in a lime solution made of 1 cup pickling lime and 1/2 c. salt to 1 gallon of water. If you have a particularly large batch of pickles, you may want to double the lime solution, or refer to the instructions on the pickling lime package. Remove pickles from lime solution, rinse well and soak in fresh water for one hour. Rinse and soak the cucumbers two more times. (They will have been rinsed three times and soaked three times.)Drain and pack into jars. Pour boiling pickling syrup (made of 4 1/2 c. sugar, 3 1/2 c. vinegar,1 T. celery seed, 1 T. whole allspice,and 2 T. mustard seed) over cucumbers. You may have to double the recipe for the liquid solution, depending on the amount of cucumbers you are using. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)
Bread-and-Butter Pickles:Wash and slice 6 pounds cucumbers and 2 pounds onions. Sprinkle with 1/2 c. canning salt and cover with ice. Refrigerate for 3 hours. Drain and add to a boiling spice mixture of 4 1/2 c. sugar, 2 T. mustard seed, 2 T. celery seed, 1 T. turmeric, 1 quart vinegar, 1 t. peppercorns, and 1 t. ginger. Fill jars with cucumbers, onion and juice mixture. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)
Lime Bread-and-Butter Pickles:Wash and slice 6 pounds cucumbers and 2 pounds onions. In a large crock or suitable container,soak cucumbers for 12 hours in a lime solution made of 1 cup pickling lime and 1/2 c. salt to 1 gallon of water,or for larger batches, refer to the instructions on the pickling lime package. Remove pickles from lime solution, rinse well and soak in fresh water for one hour. Rinse and soak the cucumbers two more times. (They will have been rinsed three times and soaked three times.)Drain and pack into jars. Drain and add to a boiling spice mixture of 4 1/2 c. sugar, 2 T. mustard seed, 2 T. celery seed, 1 T. turmeric, 1 quart vinegar, 1 t. peppercorns, and 1 t. ginger. Fill jars with cucumbers, onion and juice mixture. Leaving 1/2-inch headspace, process pints 10 minutes and quarts 15 minutes in a boiling-water canner. For a firmer pickle, you may also pasteurize these pickles by canning them as you would in a boiling-water canner, but maintaining the temperature at a low 180 degrees fahrenheit for a total of 30 minutes. (Use a candy thermometer to maintain the temperature.)
Pickle Relish:Wash and chop cucumbers. For every 3 quarts chopped cucumbers, add 6 cups chopped green peppers, 3/4 c. pickling salt and 1 c. chopped onions. Let stand four hours. Combine 4 t. each of turmeric, mustard seed, whole allspice, whole cloves,and 2 sticks of cinnamon in a spice bag. Add bag to boiling mixture of 2 c. sugar and 1 1/2 quarts white vinegar. Refrigerate overnight and bring to a boil and simmer until thoroughly heated. Pack hot relish into hot jars, leaving 1/4-inch headspace. Process pints in boiling-water canner for 10 minutes.
Recipes for Making Pickles and Relishes With Various Fruits and Vegetables:
Pickled Banana Peppers:Wash long, yellow peppers. Make a slash in each pepper and soak overnight in a solution of salt water made out of 1-1/2 C. canning salt and 4 quarts water. Make a pickling liquid from 2 C. water, 1/4 C. sugar, 10 C. Vinegar, and 2 cloves of garlic. Bring to a boil and simmer for 20 minutes; then remove garlic. While pickling liquid is simmering, rinse, drain, and pack peppers into hot jars. Pour hot liquid over pickles leaving a 1/4-inch headspace. Process pints 10 minutes in a boiling-water canner.
How to Dry Fruits and Vegetables
Food Dehydration is the oldest form of food preservation. In the beginning, people used a lot of salt to preserve foods, and they dried their food in the sun or on stove tops. Today we have the food dehydrator to help in the process of drying.Food dehydration is safe because water is removed from the food. Because water is removed from the food, mold and bacteria cannot grow on it;thus it will not spoil. There is, however, a loss of vitamin A and C in dried foods due to heat and air. It usually takes vegetables 6-16 hours to dry, and fruit 12-48 hours. One can dry fruit and vegetables, and make jerky and fruit leather.
Food should be dehydrated between 120 and 140 degrees Fahrenheit. You can begin drying your food at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. You must turn the food and rotate the trays while the food is drying.
You will know your food is dried when when you touch it, and it is leathery with no pockets of moisture. If you are testing fruit, you can tear a piece in half. If you see moisture beads along the tear, it is not dry enough. Meat should be tough, but shouldn't snap apart. Vegetables should also be tough but can also be crisp.
When storing your dried product, keep in mind that no moisture should be allowed to enter the container...ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. If storing fruit leather, wrap in plastic wrap and store in a another airtight container. Store your containers of dried food in a cool, dark, dry place. 60 degrees Fahrenheit or below is best.
Apple Pie 3 1/2 C. dried apples
2 C. water
3/4 C. sugar
1 t. cinnamon
Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350 degrees.
Cherry Pie 3 C. dried cherries
3 C. boiling water
1/2 C. flour
1 C. sugarCover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 400 degrees for about 35 minutes.
Peach Pie 3 C. dried peaches
3 C. boiling water
2/3 C. flour
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400 degress for 30 minutes.
Creamed Corn 1 C. dried corn
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. flour
1 T. margarine
salt and pepper to taste
Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.
Green Bean Casserole 2 C. boiling water
1 C. dried beans
1 can cream of mushroom soup
Add beans to water and cook until tender. Add soup and simmer.
Cream of Tomatoe Soup 1 t. Dried Tomato powder
!/2 C. boiling water
1 T. flour
1/2 C. milk
To make tomato powder, blend dried tomatoes in food processor. Add powder to water and simmer. Add flour to milk and stir. Add flour/milk mixture to water and tomatoes. Simmer and stir to prevent scorching.
Cooked Fruit 3 C. dried fruit of your choice
2 C. boiling water
1 t. cinnamon
Sugar to taste
Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.
Vegetable Soup 1 C. diced cooked meat
3 C. dried mixed vegetables
salt and pepperCover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don't have a particular dried one, to the pot as well.
Choose Which Drying Method is Right For You
- Sun Drying This is rather difficult because you need three to four sunny days of at least 100 degrees in a row.
- Oven Drying Oven drying is an acceptable method of drying food, but it isn't very energy efficient, and foods aren't very flavorful in the end. If your oven cannot obtain temperatures below 200 degrees farenheit, use another method for food dehydration. You will need to prop open the oven door to maintain air circulation during the drying process.
- Electric Dehydrating This is the best method of dehydrating food. An electric dehydrator is energy efficient and can be operated at low temperatures needed to maintain nutritive values in the food. Your electric food dehydrator should have some sort of heat control and a fan to maintain air circulation during the drying process.
The Drying Process
Food should be dehydrated between 120 and 140 degrees Fahrenheit. You can begin drying your food at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. You must turn the food and rotate the trays while the food is drying.
You will know your food is dried when when you touch it, and it is leathery with no pockets of moisture. If you are testing fruit, you can tear a piece in half. If you see moisture beads along the tear, it is not dry enough. Meat should be tough, but shouldn't snap apart. Vegetables should also be tough but can also be crisp.
When storing your dried product, keep in mind that no moisture should be allowed to enter the container...ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. If storing fruit leather, wrap in plastic wrap and store in a another airtight container. Store your containers of dried food in a cool, dark, dry place. 60 degrees Fahrenheit or below is best.
Vegetable Drying Guide
- Beans, green:Stem and break beans into 1-inch pieces.Blanch. Dry 6-12 hours until brittle.
- Beets: Cook and peel beets. Cut into 1/4-inch pieces. Dry 3-10 hours until leathery.
- Broccoli: Cut and dry 4-10 hours.
- Carrots: Peel, slice or shred. Dry 6-12 hours until almost brittle.
- Cauliflower: Cut and dry 6-14 hours.
- Corn:Cut corn off cob after blanching and dry 6-12 hours until brittle.
- Mushrooms: Brush off, don't wash. Dry at 90 degrees for 3 hours, and then 125 degrees for the remaining drying time. Dry 4-10 hours until brittle.
- Onions: Slice 1/4-inch thick. Dry 6-12 hours until crisp.
- Peas: Dry 5-14 hours until brittle.
- Peppers, sweet: Remove seeds and chop. Dry 5-12 hours until leathery.
- Potatoes: Slice 1/8-inch thick. Dry 6-12 hours until crisp.
- Tomatoes: Dip in boiling water to loosen skins, peel,slice or quarter. Dry 6-12 hours until crisp.
- Zucchini: Slice 1/8-inch thick and dry 5-10 hours until brittle.
Fruit Drying Guide
- Apples:Peel, core and slice into 3/8-inch rings, or cut into 1/4-inch slices. Pretreat and dry 6-12 hours until pliable.
- Apricots: Cut in half and turn inside out to dry. Pretreat and dry 8-20 hours until pliable.
- Bananas: Peel, cut into 1/4-inch slices and pretreat. Dry 8-16 hours until plialbe or almost crisp.
- Blueberries: Dry 10-20 hours until leathery.
- Cherries: Cut in half and dry 18-26 hours until leathery and slightly sticky.
- Peaches: Peel, halve or quarter. Pretreat and dry 6-20 hours until pliable.
- Pears: Peel, cut into 1/4-inch slices, and pretreat. Dry 6-20 hours until leathery.
- Pineapple: Core and slice 1/4-inch thick. Dry 6-16 hours until leathery and not sticky.
- Strawberries: Halve or cut into 1/4-inch thick slices. Dry 6-16 hours until pliable and almost crisp.
Fruit Leathers
Making Jerky
Jerky Marinade No.1
- 1/4 C. Soy sauce
- 2 T. Worcestershire sauce
- 1/2 t. pepper
- 1/2 t. garlic powder
- 1 t. liquid smoke
- 1 t. salt
Jerky Marinade No.2
- 4 t. salt
- 1 t. pepper
- 1 t. chili powder
- 1 t. garlic powder
- 1 t. liquid smoke
- 1/2 C. water
Jerky Marinade No.3
- 1 C. ketchup
- 1/2 C. vinegar
- 1/4 C. brown sugar
- 3 T. Worcestershire Sauce
- 2 t. dry mustard
- 1 t. salt
- 1/2 t. pepper
How to Use Dried Food in Recipes
- Apples: Add 1 1/2 C. warm water to 1 C. apples and soak for 1/2 hour.
- Beans, green: Add 2 1/4 C. boiling water to 1 C. beans and soak for 1 1/2 hours.
- Beets: Add 2 3/4 C. boiling water to 1 C. beets and soak for 1 1/2 hours.
- Carrots: Add 2 1/4 C. boiling water to 1 C. carrots and soak for 1 hour.
- Corn: Add 2 1/4 C. boiling water to 1 C. Corn and soak for 1/2 hour.
- Onions: Add 2 C. boiling water to 1 C. onions and soak for 1 hour.
- Peaches: Add 2 C. warm water to 1 C. peaches and soak for 1 1/4 hour.
- Pears: Add 1 3/4 C. warm water to 1 C. pears and soak for 1 hour.
- Peas: Add 2 1/2 C. boiling water to 1 C. peas and soak for 1/2 hour.
- Potatoes: Add 1 1/2 C. boiling water to 1 C. potatoes and soak for 1/2 hour.
Recipes Using Dried Foods
2 C. water
3/4 C. sugar
1 t. cinnamon
Cook apples until tender. The apples wil rehydrate during the cooking and baking process. Add sugar and cinnamon. Fill and top with pie crust and bake 30 minutes at 350 degrees.
3 C. boiling water
1/2 C. flour
1 C. sugarCover cherries with water and let soak for 30 minutes. Simmer and add sugar and flour to thicken. Pour into pie crust and add top crust. Bake at 400 degrees for about 35 minutes.
3 C. boiling water
2/3 C. flour
1 C. sugar
2 t. cinnamon
1/4 t. nutmeg
Cover fruit with water and let soak for 30 minutes. Simmer and add sugar, spices and flour to thicken. Pour into pie crust, dot with butter, and cover with pie top. Bake at 400 degress for 30 minutes.
4 C. boiling water
2 t. sugar
1/2 C. milk
1 T. flour
1 T. margarine
salt and pepper to taste
Add corn to water and let stand for 30 minutes. Simmer corn until tender. This may take as long as an hour or so. Drain and add remaining ingredients. Simmer for an additional 5 minutes, stirring frequently to prevent scorching.
1 C. dried beans
1 can cream of mushroom soup
Add beans to water and cook until tender. Add soup and simmer.
!/2 C. boiling water
1 T. flour
1/2 C. milk
To make tomato powder, blend dried tomatoes in food processor. Add powder to water and simmer. Add flour to milk and stir. Add flour/milk mixture to water and tomatoes. Simmer and stir to prevent scorching.
2 C. boiling water
1 t. cinnamon
Sugar to taste
Let fruit soak in the boiled water for 20 minutes. Simmer for another 20 minutes and add cinnamon and sugar. Stir until sugar is dissolved and serve.
3 C. dried mixed vegetables
salt and pepperCover dried vegetables with boiling water and soak 1 hour, then simmer for 2 hours or until tender. Remember you can add fresh vegetables, in case you don't have a particular dried one, to the pot as well.
http://farmgal.tripod.com/---------------------------------------------
Here is how to can butter,
1. Use any butter that is on sale. (Salted is better; don’t use margarine.) Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.
2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.
3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.
4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4″ of head space in the jar, which allows room for the shaking process.
5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids “ping,” shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.
6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.
7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not “melt” again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.
A lovely glow seems to emanate from every jar. You will also be glowing with grateful satisfaction while placing this “sunshine in a jar” on your pantry shelves.
We have canned over 75 pints of butter in the past year. Miles loves it and will open a jar when I’m not looking! I buy butter on sale, then keep it frozen until I have enough for canning 2 or 3 batches of a dozen jars each.
Here is a recipe for canning soft cheese, also from End Times Report (.com):
Home canned “soft cheese” has better cooking properties than store bought bottled cheese meant for snack food. It contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to “Cheese Whiz”, yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus.
Ingredients:
* 1 (5 oz.) can evaporated milk* 1 T. vinegar* ½ tsp. salt* 1 lb. Velveeta cheese or any processed cheese* ½ tsp. dry mustard
Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.
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Strawberry/Raspberry/Grape/
Blueberry Jam
2 cups green tomatoes, crushed
2 cups sugar
1* package 3 oz Jello
1. Boil green tomatoes.
2. Add sugar and bring to boil for 5 minutes.
3. Remove from heat.
4. Add Jello
5. Let stand 24 hours or Process in 8oz jars for 10 minutes in water bath.
Recipe by: James Donnelly, Master Gardener
Cornell Cooperative Extension
Fulton and Montgomery Counties
55 East Main Street Suite 210
Johnstown, Ny 12095
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