Preserving

Freezing, Dehydrating, Canning are all methods to preserve food at its peak for later consumption. None of these methods are hard. Most comprehensive cookbooks will contain a section detailing “how-to.”   But the easiest way to learn is to “do it” with someone else.

You will be pleased with the improved flavor of your food over “store-bought.” This is because you can control the condition of the food and what you are putting with it. You don’t need to saturate your dehydrated fruit with sulfur; which is detrimental to the kidneys. Or add food colorings, extra sugars, and chemicals to your frozen and canned foods.

Dehydration actually locks in the most nutrients and is probably the easiest method for many fruits. Wash, pit, and if need be slice and apply a color keeper. (This is a solution that you dip fruit that would turn brown in. You can use lemon juice, pineapple juice, or one of the brands available in the “Canning Section” of the market. The store versions are usually a powdered Vitamin C derivative you mix with water.) Then lay your fruit out on screens or racks to dry. Vegetables you may need to blanch before slicing and dehydrating.

If using the great outdoors cover with cheesecloth to keep the pests off. There are some very good dehydrators available and there are some lousy ones. Look for variable temperature and a fan to help circulate the air. Otherwise you will be constantly opening the dehydrator to turn food and trays. Store your dehydrated foods in freezer bags or glass jars. I keep jerky and fruits in the freezer only bringing out a bit at a time. Veggies I keep in the pantry.

Nutrients in breads are stored in the bran and germ and do not deteriorate with freezing. But vegetable and fruit nutrients are stored in the juice and can deteriorate with freezing. Freezing also seems to break down the cell walls more, causing the produce to be “mushier.” Consider the texture you want when you use the fruit. Frozen peaches work great in a smoothie, but may remind you of overly processed baby food when served alone.  Berries are simple to freeze. Stem if needed. Rinse with cold water in a colander. Remove any that should be used immediately or are too soft. Shake off excess water. If strawberries are large you might want to halve or quarter. Lay in single layer on cookie sheet. Place in the freezer for about 2 hours. Once frozen measure into freezer bags, containers, or jars and keep in freezer.

Canning is a process of treating with heat to cause a vacuum sealing of the jar. In the process you are trying to kill any bacteria and toxins that may have contaminated the food. This is why there are precise instructions for different foods. Each type of fruit or vegetable has a different level of acid. This level of acid is the key to how you should process the food. Low-acid foods need to be pressure canned, while high-acid foods may be canned in a water-bath canner or pressure canner.  Again you may want to treat fruit that will turn brown with a color keeper.

To can you need canning jars. These are mason type jars made to withstand the pressure and heat of the canning process. They use a lid with some type of seal. Most today use a lid that has a sealing compound already applied. You heat the lids up to soften the sealing compound. Fill clean hot jars with your produce and syrup or water to the head space directed in your instructions. This is to allow for expansion. These may be hot or cold depending on the food. Clean the top, set on the lid, screw on the ring and place in canner. Follow directions for the type of canner for the specific food, size of jar, and your specific altitude.

Some tips I’ve learned from my mom and others:

• Peel pears with a potato peeler. Even a young child can learn to do this job safely.

• Place clean hot jar in a pan to fill. I use a 9 x 13” cake pan. If you slop it is in the pan and not down the side of your stove or cabinets.

• It pays to have a jar lifter. I burnt my fingers many times!

• Prepare as much fruit as you can do up quickly.

• If a jar doesn’t seal, you can reprocess it or put it in the refrigerator to use as soon as possible.

• Use only very-light to light syrup for a more natural fresh fruit flavor. And you don’t need any sugar to freeze.

• Salt is optional for most produce.

• It helps to have at least two people to assembly line prepare the food for canning.

• Consider canning somewhere beside your kitchen. I can in a basement kitchenette. I know of others who use an outdoor kitchen set-up with a camp stove.

• Buy your lids all through the year. Local stores seem to run out during “Canning Season” and cost more. WinCo seems to have the best prices all year long.

Picante Sauce

We, one of my daughter-in-laws split some recent Bountiful Baskets' add-ons. A 20# box of tomatoes and a Mexican Salsa Pack. The majority of mine went into the following Picante Sauce Recipe, which I canned.

Approx. 13-14lbs. tomatoes
1 large onion
4 green onions
8 tomatillos
4 Anaheim Chili Peppers
4 Jalapenos
4 cloves garlic
3 Tbsp. diced Cilantro
3 Tbsp. granulated sugar
1 Tbsp. pickling salt
Approx. 3/4 cup tomato paste
2 tsp. paprika
1 cup vinegar

1. Blanch tomatoes to remove skins. Remove core/stem. Cut in half.

2. Take out about 7 tomatoes chop these by hand. Let set in a colander to drain while preparing other ingredients.

3. Wash and remove stems and seeds from chili peppers and jalapenos. Add to majority of tomatoes.

4. Wash and remove ends from onions. Add to tomatoes and peppers.

5. Run tomatoes, onions, and peppers through chop cycle of blender. Put in a large pot.

6. Mince garlic and add to pot. Add all other ingredients except cilantro. (Volume will be about 7 qts.)

7. Stir well bringing to a boil. Simmer uncovered 1 hour. (Volume will be about 6 qts.)

8. Add cilantro. Cook 15-20 minutes to desired consistency. (Volume will be about 5.5 qts.) While cooking prepare Water-bath Canner, pint jars, and canning lids.

9.  Ladle into hot pint jars. Process in Water-bath Canner for 20 minutes at sea level. Adjust for higher levels. Makes approximately 12 pints.

Buttermilk

It is very simple to keep a supply of buttermilk going.

To begin you need some buttermilk-just a small amount will do. About 1/2 cup will culture a quart of milk.

Pour your buttermilk into a sterile glass jar. I use old mayonnaise jars or canning jars with plastic lids. Add milk to fill about 1" from top. If you want your buttermilk extra thick or are using non-fat milk I would suggest adding a tablespoon or two of heavy cream in with your milk.

Swirl the jar to mix. Let jar set out at room temperature for 12- 24 hours. Time will depend partially on room temperature. Once cultured keep in the refrigerator until ready to use.

Your buttermilk should thicken and smell cultured. It may even have some whey separation. If it smells bad your milk probably had antibiotics in it and it is only good for fertilizing the yard.

When you use at least half your jar add milk and let it culture.

Wheat-Yogurt Scones

This recipe started with the Raspberry-Chocolate Scones I found on the internet. Which are absolutely delectable. They were a instant success at a recent tea party.

But my quest for everyday healthier options led me to start tweaking the recipe.

Tip: keep your scone ingredients very, very cold.
Preheat oven to 375°F.

In medium to large bowl stir together:
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup fructose

Cut in 6 Tablespoons very cold butter until mixture resembles crumbs.

Add:
1 egg
1/2 cup plain yogurt
1 1/2 teaspoon vanilla

Knead for about 10 strokes. Pat out in circle about 1" thick.

Cut in 6 or 8 pie shaped wedges or cut with a circle biscuit cutter. Place on buttered baking sheet at least a finger-space apart.

Wash tops with 1 egg mixed with 1 Tablespoon water.

Bake at 375°F for 18 - 20 minutes. Remove.

Turn on broiler. Sprinkle tops with powdered sugar and place under broiler to caramelize.

Warm and ready to eat with some Mock Devonshire Cream! Yum!!

 

 

 

 

 

 

I made these the other day with about 1/2 cup chopped semi-sweet chocolate and 1/2 cup fresh blueberries added just before the liquid ingredients. Wonderful!

Making Yogurt at Home without a Yogurt Maker

Equipment needed:
Non-reactionary pan-stainless or an unchipped enamel work
plastic spoon
Thermometer with a range of 118 to 180 degrees F.
Clean glass jars with clean lids.
Incubator: dehydrators will work, small insulated freezer chests, some ovens. You need to maintain a 120 degree F temperature for at least 4 hours. I use a insulated lunch size freezer bag with plastic insert for sides we picked up one-time on a trip to take lunches with us to meetings. The zipper has since broken, so I cover it with a towel to keep the heat in.

Ingredients needed:
milk
cream
fresh plain yogurt-may be store bought or from a previous batch, set-out to warm slightly while heating milk


Put your pan on the stove. I use a 1 qt enameled pan. I make 1 - 2 pints at a time.  Attach your thermometer so it does not touch the bottom. The tip should be about 1" above the bottom.


Fill your clean jar with milk and cream to about 1 - 1 1/2" from top. Pour milk into pan. (The more cream you add the thicker & richer your yogurt will be. It is optional.) Heat on low.

While milk is heating rinse jar until clean. If using a insulated freezer chest: fill jar and chest 1/2 way up jar with very hot water. Cover to keep warm. If using oven or dehydrator heat to 120 degrees F.

Do not stir milk. Just monitor the temperature. You want it to go to at lest 180 degrees. The higher the temperature the stronger your yogurt will taste and the more damage you do to the milk. Be careful to not let the milk foam up. It happens quickly and is a mess.

When the milk reaches 180 degrees F. Turn off burner. Let milk cool to 118 degrees F. At about 120 degrees I take my jar out of the water and dry it well.

When milk reaches 118 degrees F. stir in at least 2 Tablespoons of plain yogurt with plastic spoon.

You want to add enough to fill your jar but not overflow it.

Cover with clean lid. Place jar in incubator.

Let incubate at maintained 120 degrees F temperature for 4 hours. Test. If not set, continue in incubator and check every half-hour.  If set immediately place in refrigerator. Let it rest in refrigerator a day before using.

Best to make a new batch within 5 days.

Giveaway at Raising Homemakers

Need some help in your kitchen skills? The Homestead Blessings DVDs will encourage you. Raising Homemakers is giving away a full set this week! Enter before June 4th.

Whole Wheat Carrot Cake with Cheesecake Filling

This recipe needs a delicious sounding gourmet name.

Start by making the Carrot Cake. Here is the recipe I used.

Use a spring-form pan and a cupcake pan with papers.

Spray or grease and flour lightly the spring-form pan.

Make the full recipe of the Carrot Cake. But first fill 12 cupcake papers half full. Pour the remainder of the batter into the prepared spring-form pan.

Bake until the cake tester or a toothpick comes out clean. Cool completely on a wire rack. Do not remove from the pan.

When completely cooled. Remove side of pan. Carefully split into two layers. I like to use a very long serrated bread knife for this. Lay the top layer aside. Cover to keep from drying out. Replace the side of pan.

Now you are ready to make the Cheese Cake filling.


Cheese Cake Filling

Beat 3 egg white stiff–set aside.

Mix 18 oz. softened cream cheese with 3/4 cup granulated sugar and 1 tsp. vanilla.

Fold in egg whites. Pour onto layer still in the spring-form pan.

Bake at 350°F for about 25 minutes. Immediately turn oven to 475°F. Remove pan and top with:

1 1/2 cups sour cream mixed with 3 Tbsp. granulated sugar and 1 tsp. vanilla. Bake for 5 minutes more at the hotter temperature.

Let cool on wire rack. When side of pan is room temperature, replace top layer. Place entire cake in refrigerator to finish cooling and setting up.

Frost and decorate top  and cupcakes with Cream Cheese Frosting.