Canning

    

Above: Apples in syrup.

If you grow lots of produce, eventually you probably need to learn to can.  Yes, you can stuff yourself silly with fresh produce, freeze and dehydrate, build a root cellar to keep produce around a longer time, but canning may be the best way to preserve some things, like jams and jellies, pickles, all kinds of tomato products and my "hippy apples" (see post on that).  There are essentially two types of canning: water-bath and pressure canning.  So far, water bath canning is all I do.  This method is a fine way to preserve high-acid foods, like most fruits, tomatoes and pickles.  In water bath canning (though please look up full directions before you do this) you sterilize the glass jars (I guess it is obvious why we don't call this "jarring") and lids, pack them with hot or cold prepared produce, put a lid and ring on it and process the jars for the amount of time recommended in the recipe.  For this you need a canning kettle, jars, lids and rigs, a jar lifter, lid lifter, canning funnel, instant read thermometer and a few other odds and ends.  You can usually purchase the canning accessories as a "canning kit," though the kettle is sold separately.

The other type of canning is pressure canning and is the only safe way to can low-acid foods, including green beans, carrots, meat, fish, and most prepared meals.  Pressure canning involves the use of a pressure canner (like a pressure cooker).  Canning under pressure is necessary because these foods contain too little acid to prevent to growth of the botulism bacteria.

Above: Pear preserves

If you do either type of canning, get a recently published book on canning to learn how to proceed. In recent years, canning guidelines have changed, including increasing amounts of added acids and salt and processing time (for example, many modern tomato cultivars produce "low-acid" fruit. This might be good for a sensitive tummy, but bad for canning, so you must up the acid by adding lemon juice).  Granny's canning recipes might not cut it anymore, and those vintage cookbooks are fun to look at, but do not rely on their canning recipes.  

One last caution: You may see an older recipe in which the jam is "sealed" by pouring a thick layer of parrafin over the top.  This is generally recognized as unsafe.

Happy gardening!  And preserving!

What to do with all that kale...

(Photo caption: Making strawberry jam!)

What to do with all that kale…or tomatoes…or cucumbers…

Over the last 6 weeks I have harvested enough cucumbers for multiple families…over the last few months enough kale for the neighborhood…. We gardeners coddle our veggie plants through diseases, drought and bugs and later get overwhelmed by the amount they produce (I find nothing sadder than seeing a neighbors garden with food rotting on the vine or plant). Here are some ideas for some of that bounty:

1. Preserve: I can, of course. What I mean is that I can high-acid foods like tomatoes, jams and pickles. (I would like to pass along the advice that made my jams come out better- add 2-3 T. lemon juice and get them to the jell point of 220 degrees F and the jam will set up). There is more to preserving than this:
2. I dehydrate: years ago my beloved bought me a “snack master” dehydrator and I use it to dry tomatoes (not sun dried, but pretty darn good tomato “raisins”), figs, peaches, apple slices and herbs. Dried produce, though it loses some of its nutrition, takes up lots less space and is a good source of fiber. I also air dry whole onions and garlic (“cure them”) and hang them in reused mesh bags in the pantry.
3. I freeze: My freezer space is currently limited, so I freeze the foods I highly value, like strawberries, raspberries, bell peppers and roasted eggplant. These four do not require blanching, though other veggies, like green beans, edible-podded peas and corn, do require a minute or so in boiling water to deactivate enzymes that will cause them to spoil, even in the freezer.
4. I cook: IMHO, there is not much of a point in growing all this wonderful produce if you don’t cook. It doesn’t need to be elaborate- think tomato sandwiches, pesto, tomato-based veggie soups, kale with carrots and garlic braised in wine or balsamic vinegar, cucumber salads, peach crisp…
5. Of course, planning is important. I do grow more cucumber plants than I think I will need because I loose a few each spring. It is a good idea to how much you will eat. My family, for example, will eat about 10 turnips per year, so planting a bed of them is somewhat foolish, unless I follow my own advice at the end of this entry. We will, however, eat lots and lots of carrots and onions, so this is where my energy should go.

Sometimes my cooking can get a bit repetitive, but I find I can sneak in the same produce in different ways in a week; for example, my family consists of individuals who are not found of string beans-but they grow so easily! So, I marinate some for a salad one night, make an Indian-style green and dried bean dish the next, and put them in vegetarian Pad Thai the third night (then take a night off!).

Remember this last point: some food banks and soup kitchens accept fresh home grown produce…so, if you have too much, donate it!

Happy gardening!