Say it isn’t so Sweet Potato!!

I love sweet potatoes. I mean… I REALLY love sweet potatoes! Something about them sings to me!

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When I was a kid I had them once a year, covered in marshmellows and more like desert. There is NOTHING wrong with that. Trust me. I still love them… gooey, sweet, dessert on your plate before dessert. What is not to love?

And then I grew up. I was vegetarian. Then Vegan. Then carnivore again. Life happens right?

But somewhere in there I found that sweet potatoes are amazing in muffins, pancakes, hellooooo Sweet Potato Pie!

I also found they can take awhile to peel, cook, mash, get ready when you just want some sweet potato to quickly add! Do you know that anything that calls for pumpkin is even better when sweet potato is added? True! Try it!

And… AND… if you can them, and they are soft, not only can you just mash them up quickly but… they really do make the best and quickest marshmellow brown sugar sticky dessert on your plate. You can do it anytime.  Like… Friday night after a bad week or Monday afternoon at the start of the week. I won’t tell! Promise!

Canning Sweet potatoes is super easy!

First gather your sweet potatoes. Scrub them well . Cut your ends off (Well, you don’t have to, but it feels weirdly wrong to leave them on)

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Drop them into boiling water. These cook about ten minutes and then, when you pull them out, the skins should peel right off! Easy Breezy!

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But they are hot. Really hot! Can you see that steam? Go fast!

Then, you can quarter them or slice them into chunks. These are processed for 90 minutes so lean on larger chunks. Smaller ones may just fall apart. As you chunk your sweet potatoes, put them into hot jars. Cover these with boiling water, remove air bubbles, cap and process for 90 minutes.

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See! I told you it would be easy! NCHFP mentions that you can also can these in syrup if you are going for something sweet. I don’t do that because we use them in a variety of ways but you COULD do that if you wanted. Syrup mixes can be found here NCHFP Syrups

How to use these?

Mash and add to your mashed potatoes for a surprise

Substitute for pumpkin in muffins, pancakes or cookies

Make a sweet potato pie

Drain, rinse and sauté up with bacon and onions

Drain, slather with butter, brown sugar and marshmallows. I won’t tell. Promise.

I used about 11 pounds of sweet potatoes and this made 7 quarts. Scrub your sweet potatoes, boil for ten minutes to heat through and remove skins. Quarter or chunk them into uniform size. Cover with boiling water (or Syrup). Remove air bubbles. Replace caps and process for 90 minutes (quarts) or 75 minutes (pints) in a pressure canner.

Soup Day!

We love soup!

Chicken soup, minestrone, corn soup, veggie soup, bean soup, you name it we will eat it! Soup is one area of canning that you do get to flex your creative muscles! Following guidelines from NCHFP you can use any soup, bean and vegetable combination that you wish to use. Any bean or legume must be rehydrated first! Then, combine this with broth, simmer for five minutes and place into hot jars with a 50% solid to a 50 % liquid ratio. You then must pressure can for 60 minutes (pints) or 75 minutes (quarts) and TaDa!!

SOUP!

That being said, this is actually a slightly different version of Bean Soup from Ball Blue Book of Canning. I made some small changes but will discuss them. These changes remained in line with NCHFP, so I think we are safe!

Some items should not be canned. These include (but are not limited to)

*Butter/fat/oil

*Rice, Pasta, Grains in general (barley etc)

*Thickeners such as flour, cornstarch, arrowroot etc.

But if is a vegetable, meat or bean! Have fun and experiment!

For today’s canning, I decided on bean soup because we had baked a ham and had a quite large ham bone left. I removed the fatty outer layer and used the bone with some bits of meat attached. I also left out the hot peppers called for in the recipe and I added chopped carrots! Carrots go with soup, right?

First, I soaked 4 pounds of white beans.  Cover them with water and bring to a boil for two minutes. Then turn them off and set aside. When you start, they look like this!

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After an hour, they will look more like this!

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Then you want to drain the liquid out, place back into a large stockpot (or a roasting pan in the oven) with one chopped onion, 4 chopped carrots and 2 hamhocks, 1/2 pound salt pork or a ham bone with the majority of fat gone!

I like to bake mine in the oven so that I don’t worry about burning it, it also warms up my house and leaves the stove open for other food!

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However you cook it, you want to simmer this for two hours. This lets the flavors combine, the beans fully cook and lets the meat get really happy with the beans. Then, take your big soup bone out, shred the meat off of it and add it back in. Notice this is mostly meat and not the fat. Fat is not good in canning! It can really cause problems for sealing your jars, as well as insulate the bot toxin thus preventing heat penetration.

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Once they are all back together, bring your soup up to a boil. Pour your hot soup into hot jars and leave a good  one inch head space. With these, I go about 3/4 of the way with beans and veggies and the rest with broth. Your beans will continue to absorb that liquid so be pretty generous with it! These jars are actually a bit fuller then usual, I took some of the beans out, but of course THAT picture was accidently deleted.

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Then, remove air bubbles with your plastic spatula (NOT your metal butter knife), wipe the rims, cap them and place into your pressure canner. NCHFP calls for a different timing then Ball did, but I went with the Ball Blue Book time of 90 minutes for quarts (75 for pints) because this is so close to their recipe!

Then, when your done, they all cook together and are Happy!  This is a bit better picture of the level I typically go for bean soup! Perfect for a cold winters day!

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Bean Soup

4 pounds dry navy beans

4 hamhocks, a large ham bone or 1/2 pound salt pork

2 chopped onions

4 large chopped carrots

salt, pepper, seasoning to taste

Rinse your beans, cover with water and simmer two minutes. Remove from heat and let sit for one hour. Drain water and add beans, vegetables and meat back to stockpot or ovensafe container. Simmer for two hours until fully cooked. Shred meat (removing fat) and combine with beans, bring back to simmer. Place into jars leaving one inch head space. process for 90 minutes (quarts) or 75 minutes (pints). This makes seven quarts with enough left over for dinner for four.

Amazing Apple – Pear Butter

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Need I say more?

It’s that time of year that everybody is searching for apple butter recipes or what to do with the 6 pears or 8 apples or when you are just exhausted with applesauce and don’t know what else to make. The thought of peeling one more apple makes you want to cry and call your mommy. I know…. I have been there!

On our Facebook Group Page (have you joined? Our Happy Preserving Facebook Page!) I see many questions regarding fruit butters, sugar amounts, options, and what to do with the leftover apples. Here is my solution!

I should preface to say there is no hard and fast recipe here. This depends on your fruit, choices of sweeteners, what you have available to you! Food preservation should be safe, but it should also be practical. If you have brown sugar, use it! If you like white sugar, use it! Not enough cinnamon? It’s ok! This is about frugal living, filling bellies with healthy foods and enjoying the process.

First, this batch I used half apples and half pears. You can use ANY fruit combo here! If you have peaches, throw them in! No pears, its fine, just do apples! Half a bag of cranberries? Sure! Throw it in! The difference will be adjusting the sugar volume to match the taste you seek.

Now, to be fair, you can get a basic apple butter recipe anywhere. I have found that people get worried about the volume of sugar, and this is understandable! Ball calls for 3 cups of sugar to 6 pounds of apples! WOW! People who are following canning rules (AS they SHOULD be!) Also worry if they have 3 pounds apples or six pounds because it strays from the recipe. This however is one area that it is ok to stray from that.

So, moving forward… This “recipe” takes whatever amount of fruit you have and is cooked for a low time in your crock pot. If you don’t have a crock pot you can use your oven, however watch closely for burning. You can use whatever combination of sugars you like to have. I used brown sugar, turbadino sugar and honey to season this batch. Finally, you can use whichever spices that appeal to you.

So maybe this isn’t really a recipe. It’s a process. (Can you tell I am a therapist? It’s a process….it takes time…)

First gather your fruit. Wash it up, core the fruit, then quarter or chunk it up. You do NOT have to peel your fruit. In fact I think that fruit butter benefits from skins on. It adds a richness to the end result. So chop it all up and fill up your crock pot!

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Once your crock pot (or roaster if using the oven) is full. I fill this about one third of the way full with apple juice that I canned from the applesauce I made. (Remember this post Hello Autumn! Hello Apples!). You can also use apple cider or any other fruit juice. You could use water as well, but it may not be quite as rich.

Now, just turn on low and let it good several hours. This will vary depending on your crock pot, fruit etc. I typically will let this go overnight. It smells amazing when you wake up! Then, it will look something like this!

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If you have a hand held immersion blender, just use it at this time to puree all of your apples and pears together. If you don’t, you can use a blender, a food processor or even a potato masher. Your apples will be super soft and should mash right up with little effort.

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At this point, you can add your sweeteners. This is so variable! We like our apple butter sweet but not jelly sweet! For us, it typically ends up being approximately one cup of sweetener to each crock pot full. Taste your sauce at this point. Is it sour? Add a bit more, pretty sweet? Maybe be conservative. Remember that your apple butter is going to condense and flavor will intensify!

We added 1/2 cup brown sugar, 1/3 cup turbadino (a natural sugar that has a bit of a molasses flavor) and 1/3 cup honey)

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Add in your seasonings! We go heavy with this! I used 3 tbsp. cinnamon, a dash of nutmeg and a dash of cloves. Mix it all in. Then, you need to fill your crockpot once again. I use the applesauce I already made to do this. You could add more fresh fruit and cook it down as well. Either way, you want to refill the crock pot so that you have a full pot again. Note that this can be skipped! You don’t HAVE to do this, I just like to start with a full pot! I had one quart that didn’t seal and a pint that was leftover. That filled the pot!

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 Now, you want to let this cook down. I put a wooden spoon across the crock pot, then lay the lid over this. It allows the moisture to escape so that your apple-pear-fruit butter can reduce down. I turn it on low and let it go another 6-8 hours. Again this depends on your own crockpot. You will know it is done when its thick, spreadable and delicious!

Like THIS! Notice how much it has reduced? (that looks really quite unattractive doesn’t it! The sides will dry up as it reduces. Well… the blog is real! I’m no fancy photographer!)

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To preserve your apple butter, it needs to be brought back up to a high temperature. I replace the lid on the crockpot and turn onto high. My crockpot typically will have the apple butter simmering by the time my canner is hot. You could also heat it in a pan on the stove. Either way make sure your apple butter is HOT when you place into jars.

Next, just ladle your thick butter into the hot prepared jars. You can use pints or half pints. Fill jars to 1/4 inch headspace. Remove air bubbles. Cap and process for 15 minutes in a boiling water bath.

 

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In general, my crockpot will use about 12 – 15 pounds of fruit, and will result in 12 half pints of butter.

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 Then, enjoy a slather of butter on a piece of warm homemade bread. YUM!

So, to sum it up.

Use whatever fruit combination you have on hand. I like to fill my crockpot, and this often takes 12-15 pounds of fruit. It is best to use at least half apples or fruit high in pectin but not necessary. I have done this with peaches, cranberries, plums as well. The big difference is cooking time with fruits that may have a higher water content.

Add liquid (juice, water, cider) approximately 1/3 of the way of your fruit

Cook several hours (butters need several hours!) then puree

Add more sauce if you want, or season to taste. We use 1 – 1/2 cup sweetener per crock pot (honey, sugar, sucanot, turbadine etc)

Add spices as you wish. Cinnamon, nutmeg, cloves are good additions. We go heavy on cinnamon, light on nutmeg and cloves

Leave in crockpot several more hours until reduced, thick and spreadable!

Bring to a simmer. Ladle into pints or half pint jars with 1/4 inch headspace. Process for 15 minutes in a boiling water bath!

ENJOY!

 

 

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WHY do you make all that JELLY???

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There is a problem with home preserving. It is an insidious disease that takes over your life and before you know it you have 99 bottles of jelly and you realize that you can’t ever possibly eat that much toast.

What do you do?

Well, here is the glory of jelly and the reason I think its absolutely one of the most frugal ways to stretch your budget. First, jelly is made from in season and easy on the budget fruits. Strawberries in June, blueberries in July, Blackberries in August, add in the citrus marmalades in the winter, apple jellys in autumn. Did we even touch on the savory jellies like jalapeno and garlic jellies?

Here are ten frugal and delicious ways to use your jelly you may not have thought about.

1) When your jelly doesn’t set, it becomes syrup. We all know this right? However you can use any jelly to make a fruit syrup for pancakes or waffles! Strawberry jelly warmed in a pan is delightful over pancakes and waffles! Marmalades can be amazing on blueberry pancakes! If it is too thick, then add a few tablespoons of water to thin, if too thin, then simmer in saucepan until thick! End of the month and the budget is tight? Pancakes with peach jelly over the top is a delight for kids! Or… French toast with Cherry preserves!

 

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2) Layer your cakes with a jar of jam! Put cherry preserves between dark chocolate, Raspberry between layers of a lemon cake or apple butter between layers of a spice cake.

3) Apricot, grape, apple and berry jellies can be turned into a great basting sauce for pork loin, chicken or even fish. Mix your jam with barbecue sauce and pour over a loin, then roast into a crockpot on low for several hours. Mix with barbecue sauce and pour over meatballs then simmer in a crockpot. It provides a sweet and savory sauce!

4) Make a batch of whole wheat muffins, but place a teaspoon of jam into each muffin before baking. Fill your muffin cup halfway, place a spoonful of jelly on the batter, cover with another spoonful of batter then bake as normal. Make sure you let these cool before you remove from the pan!

5) Bake a sheet cake but turn it into a “spoon cake”. When you remove from the oven poke holes in your cake with the end of a wooden spoon handle. Heat your jelly until thin and pour over the cake as a glaze! This will soak in and provide you with a rich and moist cake! You may be surprised how many combinations you can come up with! Spice cake with pineapple preserves, white cake with strawberry jelly, chocolate cake with lemon marmalade!

 

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6) Mix your jelly into plain yogurt for a healthier and sweet flavoring! Add a drizzle of honey or some granola and fresh fruit to make this into a full meal!

7) Mix raspberry, blueberry or lemon preserves with vinegar and olive oil for a sweet salad dressing. This is delicious over fruit or spinach salad! I find that equal combinations of jelly/vinegar/oil is good, but you can experiment with what works for you!

8) Make sugar cookies that are small, then use your jam to “cement” them together! These make beautiful gifts during the holidays to give out. Who else is giving unique cookies with lime blueberry filling??

9) Use as a sauce for ice cream Sunday’s or banana splits! Turn that 2.00 carton of vanilla ice cream into something special when your scoop has raspberry sauce poured over the top!

10) Mix into your hot cereal! Your oatmeal or ten grain mix will get an extra wow with lemon marmalade or apricot tucked into it! Add dried fruit for a nutrition boost!

11) Look! A Bonus! Make your cinnamon rolls like you would regularly but spread marmalade inside instead of cinnamon, apple butter would be divine, maybe even a berry jam! Flavor your glaze to match your rolls! Delicious!

If you have tried all of those and your still drowning in jelly, remember that these make great gifts! if your crafty sew small bags and tuck a jar inside, lace with a ribbon and add the above list! Or add a bag of organic pancake mix! Your friends and family will love having something that you are less then excited over when you realize 25 jars of strawberry jelly just may have been a wee bit much!

What ideas do YOU have for jelly and jam?

Hello Autumn! Hello Apples!!!

I have not kept this blog updated as we were busy moving from the hot humid south to our home in Oregon. We arrived just in time for the beauty of fall, my favorite season! The bounty of harvest, pumpkins, squash and apples! We could never have enough apples to preserve, my family will go through every jar of applesauce well before the season ends. It happens every year!

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Why so many apples you ask? Well for a myriad of reasons! First, unsweetened smooth applesauce is a wonderful replacement for oil in recipes! Use it to replace all or part of the oil in your favorite cake or bread recipe. This will make it a bit more dense and more moist so beware of that, however we love the texture even more. This is especially good in carrot or spice cakes and muffins! Then we always do some chunky applesauce mixed with cinnamon for eating with meals. This is great with breakfast, alongside a pork roast or baked chicken! I don’t add sugar or sweetener to applesauce but some people do. Feel free to add honey, sucanat, rapadura, brown sugar or granulated. You get to decide! Isn’t that fun! Finally we do several jars of apple slices in sugar and cinnamon. I used to do these with clear jel and you can do that that too! I personally didn’t enjoy the texture as much so we stopped mixing them with a thickener. Also, we like these for layering into cakes, putting into pancakes or waffles or mixing into muffins so we don’t always want them thick.

There is much discussion on what apples are the best for eating, cooking, saucing and preserving. You can easily google that and get more information then you will ever need. Here is the “mom in me” version. The best apples are free or cheap apples. For the last twenty years I have gleaned apples from abandoned orchards, bruised or “seconds” from markets or neighbors trees. I haven’t always asked what kind they are because I have discovered that as long as you use a good variety of apples, the end result is pretty darn good. If it is sour, add a sweetener, or cinnamon, or nutmeg… or whatever you like! Now, if that is absolutely not an option for you, then go ahead and do some research on the best kinds for saucing/canning. I do suggest you still get a variety to balance flavors.

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For our project, we met an eccentric farmer who shared multiple kinds of apples he grows organically. I told him we were new to area and wanted to obtain some in bulk form. He delivered! We ended up with 128 pounds of apples for 40.00!

For making applesauce, the process is either very simple, or more complicated, but still simple (just more elbow grease!). I have an attachment that turns my handy dandy kitchenaide into a strainer. This means I do not have to peel or core my apples, it does that work for me. For chunky applesauce, I use the minnions children and put them to work!

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We do have a apple peeler/corer thingy. Here is my view after using three of them over the years. I don’t like them. However the kids LOVE them, so we break it out, it’s a big deal, everybody takes turns and about the time the juice is dripping everywhere, it’s sliding around the counter and the apples that aren’t perfect shaped are falling off, we give up. Then we move back to our handy veggie peelers and paring knives. However they do make for interesting looking apples!

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 If you have a strainer, then its simple. Wash your apples up. Quarter them and drop them into the biggest pot you have. I have a pot almost as large as my waterbath canner. When its full, add 2-3 quarts of water (less if its a small pot), pop the top off and cook them until mushy! It may get a bit frothy on top, I just keep pushing the apples on top to the bottom until its good and soft everywhere!

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If you do not have a strainer, then you should peel and quarter your apples, then drop them into the biggest pot you have, add 2-3 quarts of water (less if its a small pot) and cook until they get bubbly and mushy!

If your using the strainer… it will look something like this! The one complaint I have about the kitchenaide strainer is the height of it, which can make pouring the apples in difficult. We place it on the bench to compensate for that. Apples go into the top, sauce comes out one side, and the bowl next to the sauce holds the skins and seeds!

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If not, then you have two options! For smooth applesauce you can use a blender or a food processor. This is HOT so be careful and protect yourself! Either way, in the end you will have something that looks like this!  For chunky applesauce, begin mashing with a potato masher until the texture you desire. I actually do one pot of pureed to one pot of chunky for a smooth chunky sauce (did that make sense? no…. )

So now you have sauced all the apples! You need to get all your sauce back into the pan and bring this to a boil. This is when you would add seasoning or sugar, honey, syrup or other sweetener of your choice. When your applesauce comes to a boil, pour this into your hot jars, slip a plastic spoon handle into sides of sauce to make sure bubbles are out. Wipe the rims, add the caps then process in a boiling water bath for 15 minutes (pints) or 20 minutes (quarts)

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While that is bubbling away, you can work on your apple slices! I have perfected the way to make this easy (Ok, I didn’t really invent it but it makes sense to me!) Peel your apples using the apple peeler, or a veggie peeler… knife… whatever works for your home. Drop the apples into a bucket of water with some lemon juice or fruit fresh to keep your color bright.  Notice that I have some bruising on my apples? This is fine! It won’t affect the overall product. If it has a lot of bruising I would cut it off, but a little won’t hurt!

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Then the fun part! Slice your “cheeks” off your apples

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Then the sides to make a fun little square. Ok. I’m easily amused. Forgive me…. 128 pounds of apples can do that. .

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Then slice those cheeks and sides into slices. We prefer ours about 1/2 inch thick. Drop these back into the lemon water to keep the color.

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Make a light syrup however you want. I do 5 cups water, 1.5 cups rapadura (a natural sugar) OR 1.5 cups honey. I drop in approximately 2 tbsp. cinnamon and bring to a boil. Once this is boiling add your apples and boil for five minutes. I have skipped this step before. Bad. Very bad. They puffed up and exploded all over, the texture was terrible. Don’t make bad choices. Friends don’t let friends raw pack apples. Please cook them five full minutes.

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Then, as with the applesauce, drop into hot jars, release all air bubbles, wipe the tops, add lids, and place into BWB for 20 minutes (pints and quarts ).

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Now, you have worked all day, you have a counter full of jars and you realize you have a bucket of cores and peels. You don’t want that to go to waste right?? Good thing you have options! The first option is to make apple peel jelly, the second is to make apple juice. I would not recommend making this if your apples are not organic. Apples are one product that is highly sprayed with chemicals, and even with the best washing, you will not be able to get the chemicals gone. However, if you have organic apples, these are great options.

The first is apple peel jelly. This is a mild flavored jelly. You do not need pectin as apples are very high in pectin naturally. I am providing a recipe, but did not make jelly with this batch so I do not have pics  (next time, promise!)

APPLE CORE JELLY

Cores and peels from apples (recipe will change depending on volume)

Sugar

Lemon Juice

Cover your apple cores and peels with just enough water to peek through the top layer. Simmer for approximately one hour until the peels and cores are disintegrated. Pour this through a colander or strainer to separate the liquid from the solids. For each cup liquid, add one half cup of sugar and one tablespoon lemon juice. Return to pot and boil until reduced and thick, stirring often, approximately 45 minutes. When this has reached the gel point (thickens on a frozen plate) then you are ready to pour into hot jars, cap with lids and process in a BWB for 10 minutes.

Apple Juice

I have found that we can SO much jelly that we ultimately don’t use the apple jelly. I am not sure why this is but it is. Instead, we take all the scraps and cover them in water, the same way you would do for jelly. We simmer it, then strain it through two colanders (one larger holes, one smaller). In the end we have apple “juice” which is more water then juice, but its flavored nicely and the kids think its pretty special! It also makes a good base for other canning projects! We usually drink this right up but you can also bring to a simmer, pour into jars and cap, then process in BWB for 20 minutes (pints and quarts).

Last but not least, I did not post an apple butter recipe. I think this deserves a blog of its own. The short version? Chop you apples, peels and all, place in a crock pot, add 1-2 cups brown sugar, honey or rapadura and cook forever. When this breaks down to half, add some more, and some cinnamon, and nutmeg…. Blog to follow!

Carrots … roots of the meal

 Carrot’s really aren’t sexy. They aren’t amazing, they won’t wow you and you likely don’t wake up at night thinking about all you can do with a carrot. They are more in the category of old jeans and well worn sneakers. Always there and dependable but often not thought of.

 We love carrots in our home though! They are such a staple of a frugal diet. Carrots are awesome snacks fresh, pureed, sautéed, stewed, however you want them. I prefer my carrots fresh but as a single mom, there is more nights then I care to think about that I walk in the door at 6pm and realize I forgot to take out dinner, or get veggies for the side dish, or it’s late and I can’t imagine cooking at this moment. Times like that I lean towards our canned foods. I have found that I prefer to can my vegetables separately and then create meals later. Most of the canning recipe’s that are tested and approved aren’t as delicious as my own recipes, so I create them separately and mix at the last moment.

Enter carrots. A quart of carrots quickly gets sautéed with a pat of butter and brown sugar for glazed carrots, or sautéed in butter with some green onions and a dollop of sour cream for creamed carrots. I can half carrots and half potatoes together, toss in olive oil and do a quick bake or broil for “roasted” veggies or chopped with a chicken breast for a pot pie.  The possibilities are endless. Having these stocked away on the shelf allows for a multitude of side dishes within moments.

First, I would really recommend using organic carrots. These will be cooked and soak up the water for months… carrots are usually on the “dirty dozen” list. You really don’t want your carrots in a chemical bath do you? I buy my bags of carrots from Azure Standard for canning. They are uniform, straight and most importantly, they are organic and affordable! This 25 pound bag of carrots was 24.00. I ended up with 11 quarts carrots, 3 quarts carrots/potatoes and 7 pints pickled carrots. Also had a pound or two that became fresh eating.

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First, you want to peel all of those carrots! Wash them up, peel them, then wash them up again! At this time you can slice them, dice them, chunk them… endless choices. I do some of my carrots in larger chunks for stews and hearty meals and the rest I slice in smaller slices for sautéing. Make sure you save the end pieces you chop off. Toss them in a container in your freezer and use at a later time for broth! (Will add that post soon!)

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Next you want to jar these up. Use your funnel and let your kids jump in to help. This is one area they can really get involved with. Let them fill the jars, packed snugly and leave one inch headspace. If you are going to add salt, do this at this time (1/2 tsp for a pint, 1 tsp to quart). Fill with boiling water, use plastic spatula to jiggle all those carrots into place. You will be surprised how much they will shift once the water is in them!

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If you want, you could mix potatoes and carrots together. The difference with potatoes is you need to peel them, then pop in boiling water for ten minutes before you add to the carrots. you can do them separate as well. I like them together because that is the perfect amount for a  Chicken Pot Pie!

 

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Now that you have your vegetables in a jar, salt and boiling water added. Simply wipe your rim, cap and place into your pressure cooker. Important to note that carrots, potatoes or other vegetables MUST be canned in a pressure canner. There is absolutely no safe way to do these in a boiling water bath… “buy my gramma …” yes. I understand that grandmothers and amish do it and are fine. Very simple food safety here. Botulism thrives in anaerobic environments (like a sealed jar of food) and in low acid foods (like a vegetable or meat). You can’t sea it, smell it or taste it. It is sneaky that way. Maybe gramma canned for 80 years but never came in contact with a bot toxin. She was lucky and blessed but if you do the same thing and a bot toxin happens to be there… you are in serious trouble my friend. Be safe. Pressure canning is really quite easy. You can find videos all about it or go to my facebook page and group page and we will be happy to encourage you Preserving the Harvest Facebook We have a spectacular groups page and love to help new canners!

That being said… Now that your jars are ready, pop them in your pressure canner, follow your particular canners directions. Process your carrots for 25 minutes (pints) or 30 minutes (quarts).

IF you added potatoes, then process for 35 minutes (pints) or 40 minutes (quarts).

 

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At the end of the day, sit back, relax and enjoy your beautiful jars! Carrots may not be beautiful but they are functional and a wonderful staple to have in your pantry!

 

Peachy Peachy Peachy – Canned, Salsa and BBQ!

We love peaches, love them in cottage cheese, ice cream, yogurt, on pancakes… love them sweet, love them spicy, love them any way you can bring them.

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Need I say more? Really?

While I do think that I have the best salsa recipe ever, I also recognize that sometimes a sweet salsa can have a place. This salsa can be delicious over chicken, fish, with chips, fruit chunks or eaten with bites of crackers, carrots or whatever else happens to be available in the absence of tortilla chips (or so I have heard).

Then again, if your going to put salsa on chicken… why not just make peach barbecue sauce?

Or heck, just plain peaches.

Anyway you go, its just peachy. Ok. Now I am corny. Orange you glad I am stopping? Seriously (I’m even rolling my own eyes now).

In our home, we can a lot of peaches. If you have ever done this, you know when you are done stuffing all the peaches into jars there are always bits left over that didn’t fit, got mushy, didn’t peel right or whatever the case may be. We keep these set aside in a bowl and they become one of these three recipes. I didn’t take pictures of all of them because we had 60 pounds of peaches and I was going to go for it while I had helpers!

Basic idea of canned peaches is to dip your peaches in boiling hot water. I leave mine in about 30 seconds then lift out and put into cold water. The skins will slip right off. Most people cut them in half and layer them in beautiful wide mouth jars but I am a rebel. Well, not really but I prefer to cut mine in quarters because it provides kids more pieces, its easier to stuff a jar and its a whole lot quicker to fill jars this way.  I drop mine into a large bowl with a gallon of water and a splash of lemon juice. Other people like absorbic acid. Whatever you choose is fine!

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I’d rather have a full jar then a pretty jar.  Bad in the world of canning I know but honestly, they go on the shelf in the basement and nobody sees them. I am more about moving quick and when the kids are helping … well this is something they can do. I’m not picky. I won’t win a blue ribbon but my kids think I am awesome so that counts!

You can preserve your peaches in water, though the texture and flavor may be reduced. You can use apple juice or white grape juice. I typically just do a light syrup of 5 1/2 cups water to 2 cups sugar. Simmer this up, pour over your peaches, leave 1/2 inch headspace. Process in BWB for 25 minutes (pints) or 30 minutes (quarts)

Not Pretty – Don’t Tell!

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Peach Sauce

The idea is simple. Chop up all your leftover pieces of peaches that are mushy, soft, bruised, ugly, didn’t peel… whatever. Pop them into your jars and add 1/2 tsp cinnamon to pints or 1 tsp cinnamon to quarts. Fill these up with whatever syrup you are using. I typically use a light syrup of 5 cups water and 2 cups sugar or 1 cup sugar and 1 cup honey. Brown sugar, rapadura or other sugars work well here. Cop with 1/2 inch head space and process in BWB for 25 minutes (pints) or 30 minutes (quarts). This is delicious heated up and poured over waffles!

Peach Salsa

This recipe is from Ball Complete Book of Home Preserving. The only change I made was to add 1/3 cup of lime juice.

Cilantro without lime juice is just wrong. Seriously wrong.

I typically chop all my peppers, onions and herbs before I start. I swear I had a picture of this but I am completely unable to find it now. When that is done, set aside in large bowl. Add all ingredients except the peaches.  Cut and measure your peaches right into the bowl, mixing as you go to let the vinegar continue preserving the color of the peaches.

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Combine all ingredients, bring to a boil over medium heat, stir constantly. Boil gently for about 5 minutes.  The color goes away quickly, but magic does start to happen! This is a terrible pic, but its a pic nonetheless. You get the idea!

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Ladle into jars with 1/2 inch head space, cap and process in BWB for 15 minutes.

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Peach Salsa (Ball Book of Complete Home Preserving)

1/2 cup vinegar

6 cups chopped, skinned peaches

1 1/2 cup red onion

4 Jalapenos, finely chopped

1 red bell pepper, chopped

1/2 cup loosely packed cilantro

2 tbsp. honey

1 clove garlic, chopped fine

1 1/2 tsp cumin

1/2 tsp cayenne

Combine vinegar, peaches, and remaining ingredients. Bring to boil over medium heat. Reduce heat and boil gently, stirring frequently until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars leaving 1/2 inch head space. Process in BWB for 15 minutes. This makes eight 8 ounce jars.

*Note – I add 1/3 cup lime juice to this. It does not change consistency and the acidity level is high so this doesn’t harm the overall acidity level.

Finally Zesty Peach Barbecue Sauce!

This is AMAZING! I have used this over pork loin, chicken breasts both baked in the oven and grilled. It is very similar to the salsa, so I will just provide the recipe.

salsa

6 cups chopped pitted peeled peaches

1 cup finely chopped seeded red bell pepper

1 cup finely chopped onion

3 tbsp. finely chopped garlic

1 1/4 cups honey

3/4 cups cider vinegar

1 tbsp. cinder vinegar

1 tbsp. Worcestershire sauce

2 tsp hot pepper flakes

2 tsp dry mustard

2 tsp salt

Combine all ingredients  in large saucepan. Reduce heat and boil gently until consistency of barbecue sauce (this will remain chunkier and not smooth as it is not pureed) about 25 minutes. Ladle hot sauce into hot jars. Cap and leave 1/2 inch headspace. Process in BWB for 15 minutes.