06.30.08
Posted in Canning and Preserving
at 9:14 pm
Preparation:
Let’s talk about the preparation needed to can tomatoes. There are very few. But the ones there are really are IMPORTANT .
1) Begin by reading the recipe completely. Taking special note to the size of the jars you will be needing, canning method and processing time.
2) Get all the utensils you will need ready.
3) Gather all ingredients.
4) Check all jars for nicks, scratches, cracks or chips. Check the lid to make sure the sealing compound is even all around. Check the bands for proper fit.
5) wash the lids, jars, and bands in soapy water. Rinse well. Dry the bands completely.
6) Place the jars and lids in a pot of simmering not boiling water till ready to use. DO NOT let the jars come to a boil. Remove one jar and lid at a time when ready to fill.
7) Fill the canner half full with hot water. Put the canner lid on. Heat the water just to a simmer, maintain until you are ready to process the tomatoes.
Preparing The Recipe:
Make sure you choose only the freshest, unblemished tomatoes. Wash and drain enough tomatoes for one batch at a time.
Blanch the tomatoes in boiling water for 30 – 60 seconds or until the skin cracks. Immediately place the tomatoes in to cold water. Slip of the skins: trim away any green spots; core. You can either leave the tomatoes whole or quarter them.
Place the tomatoes into a large stock pot filled with enough water to cover. Boil gently for 5 MINUTES.
And now with either a jar lifter or a pair of tongs remove a jar and lid from the pot and set on a towel. Add 2 tablespoons bottled lemon juice to each quart jar or 1 tablespoon of lemon juice for each pint jar.
Packing the Tomatoes:
Carefully pack the hot tomatoes into the jar leaving 1/2 inch headspace between the tomatoes and the top of the jar. Now carefully ladle the hot cooking juice over the tomatoes, leaving a 1/2 inch headspace. You can now add salt to the jar if you wish 1 teaspoon to a quart jar and a 1/2 teaspoon to each pint jar.
Insert a rubber spatula between the tomatoes and jar. Press back ever so slightly to release the air bubbles. Do this 2 or 3 times around the jar. Wipe the rim of the jar clean with a damp towel. Remove the lid and place on the jar, screw on the band. Hand tighten but do not over tighten; just until resistance is met.
As you fill each jar place on the canning rack. Continue filling jars till the rack is full.Make sure the water level in the canner will cove the lids by 1 or 2 inches. 2 inches is the best. Add boiling water if needed. Cover with lid. Bring water to a boil.
Start counting the processing time when the water comes to a rolling boil. Process quarts for 45 minutes and pints for 40 minutes.
If your altitude is over 1000 feet above sea level check the chart in the previous posting.
When processing time is finished remove from canner and set about 2 inches apart on a towel on a sturdy table to cool. DO NOT RE – TIGHTEN THE BANDS. Let the jars cool for 12 to 24 hours.
After the jars have cooled, check to make sure the lids a well sealed, by pressing on the center of the lid to make sure it does not spring back and can not be lifted of. Wipe off the jar and lid with a damp rag. Label and store in a cool, dry, dark place.
Now sit back and enjoy your summertime tomatoes anytime you would like.
See ya’ll soon.
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06.28.08
Posted in Canning and Preserving
at 9:24 pm
Canning is a pastime of mine that I truly enjoy. It is one of my favorite things to do during the summer. I grew up with my Mama making pickles, apple jelly,and a few other things but I remember the pickles and the apple jelly the best. I remember the love she put into each and every jar.
I had never canned before in my life but when I bought my house in Central Maryland it had Mulberry trees/bushes. The birds loved the fruit and made a mess of my car. I asked my mother what I could do with all the berries so the birds wouldn’t be eating them and messing up the car. Car washes can get quite expensive. She told me to make jelly or jam out of the berries. I tried to explain to her I had no clue as to where to begin. She said I would find a way. So I bought a book on jelly making and my canning days began. That first year I must have mad at least 60 half pints of mulberry jelly. It was good and I was hooked.
I have read several books on the subject of home canning and most will scare the pants off of a beginner so I thought I would try to explain canning in plain old country English. I hope I will explain canning in such a way that ya’ll will at least give it a try. It is much easier than it sounds.
EQUIPMENT:
There is a ton of really neat and cool equipment out there for the hard core canner but for a beginner all you really need is a large stock pot with a lid and that can be used as a water bath canner (boiling water canner). You will need something that you can use as a canning rack ( the first time I made jelly I banded extra canning bands together with twist ties and it worked out fine). You do not want the jars coming into direct contact with the bottom of your pot.
This is a basic list of what you will need to begin canning:
1) canning pot with lid
2) canning rack
3) canning jars with lids and bands
4) a couple of sauce pans
5) tongs
6) a tested recipe ( this is really not a time to experiment. Even a slight change in the amount of sugar or whatever ingredient can throw of the balance of the recipe; turning delicious to disaster real quick.
HOW DO I START:
First of you must read the recipe thoroughly . Gather all the equipment you will need. Wash and prepare the fruits or vegetables. Get all spices, sugars,salts, ect together.
WHAT DO I NEED TO KNOW NOW:
There are only two things that you need to know at this point and the are your altitude and the food processing method you need to use.
ALTITUDE CHARTS FOR BOILING WATER CANNER AND PRESSURE CANNING:
BOILING WATER CANNER:
ALTITUDE INCREASE CANNING TIME BY
1001 – 3000 feet 5 MINUTE
3001 – 6000 FEET 10 MINUTES
6001 – 8000 FEET 15 MINUTES
8001- 10,000 FEET 20 MINUTES
PRESSURE CANNER:
ALTITUDE WEIGHTED GAUGE DIAL GAUGE
0 -1000 FEET 10 11
1001 – 2000 FEET 15 11
2001 – 4000 15 12
4001 – -6000 FEET 15 13
6001- 8000 FEET 15 14
8001 – 10,000 FEET 15 15
Altitude affect your canning in the same way it effects your baking. So always check the recipe for proper canning times and pressures for your altitude.
This is the beginning information you will need to can successfully. Come back tomorrow for the first recipe in our series on canning and freezing.
We will be canning tomatoes.
Hope to see ya’ll soon.
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06.26.08
Posted in crab, seafood
at 5:51 pm
This is another recipe I tried to create for Tim. It is a kicked up version of the Traditional Maryland Crab Cake. I hope ya’ll like a little spiced up crab cake. Give it a try and let me know what ya’ll think.
Kicked up Maryland Crab Cakes:
2 pounds crab meat (back fin is best but claw meat works just as well or a combination of both )
2 eggs
1 teaspoon lemon juice
½ Cup mayonnaise
¼ cup mustard
1 small sweet onion, minced fine
1 green or red pepper, finely chopped (I use Red Peppers since Tim can not eat Green Peppers)
1 cup crushed Ritz Crackers
1 teaspoon Tabasco Sauce or your favorite hot sauce
a few red pepper flakes ( 6 -8 flakes) optional
2 teaspoons Worcestershire Sauce
1 ½ teaspoons Old Bay Seasoning
1 bunch parsley, chopped
1/2 teaspoon garlic powder
Combine all ingredients in a large bowl, mixing well. Form into crab cakes and refrigerate. Broil in oven or fry in butter (no margarine please) until golden brown. Serve with fresh salsa or favorite condiments or make a terrific sandwich with lettuce and tomato. Hope to see ya’ll really soon.
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