canning (tomatoes)

Hot packing is our method of processing tomatoes (stewed, sauce and juice). Stewing involves skinning the tomatoes before cooking. We start water boiling in the canner. We wash the tomatoes and place then in the laundry tub spread evenly. Next the boiling water is poured over the tomatoes and allowed to set until the skins start splitting. In the meantime clean jars are places in the boiling water bath canner covered with an inch of water. By now the tomatoes are ready to peel. We “pull the plug” to let out the hot water and run cold water over them (easier to handle than hot).
The tomatoes are peeled and cut into quarters into a saucepan to cook. Once the tomatoes and the jars come to a boil, we begin filling the jars. As each jar is filled (leaving ½ inch head space) we wipe the rim, dip the lid with ring attached into the boiling jar water to soften the rubber ring on the lid. Now we apply the lid and tighten firmly. We place the jar back into the boiling water bath and repeat the process, using all the jars and/or tomatoes. Processing time starts when the last jar of tomatoes is in the boiling water. We use quarts so processing takes 45 minutes (35 for pints).
We remove the jars and place on a towel to cool. DO NOT retighten lids. By the time we are done cleaning up the jars are usually sealed. If they aren’t sealed by this time, we check them again in an hour. Any that aren’t sealed by then (very rare) are used within a few days. We then recheck the jar for defects. It’s easy to miss a small chip in the rim, but important to make your best effort. Naturally, we use only recommended canning jars.

Canning Tips

Enjoying preserved food from your home garden during the cold winter months is one of many delights of growing your own vegetables. The three main methods of preserving your surplus crops are by drying, canning and freezing.
Canning is probably the most used method of preserving. More vegetables taste better canned than dried. Refrigerator freezer compartments are too small to hold the regular frozen items and the garden surplus. This means the added expense of a separate freezer. Well worth it if your garden is big enough to warrant the expense. Not so good if it is running only half full in the fall and almost empty by spring.
Canning also has some disadvantages, especially the first year. Besides the initial cost of canning jars, there is also a cost of canning supplies. These supplies include the two types of canners. The boiling water bath canner is used to preserve the high acid food such as tomatoes and sauerkraut. It can also be used for certain kinds of pickles. The pressure canner is used for all other vegetables.
A good canning book, such as the Ball Blue Book of Preserving is a must. They provide all the details to make your canning a success. Make sure you don’t cut corners or deviate for the instructions. A large cooking pot is needed for “hot packing.” This method involves precooking the food for a short period prier to packing into the jars. Tomatoes are usually hot packed. “Cold packing” means you pack the food raw and adding water, vinegar water or juice before processing. Green beans stay firmer if cold packed.
Lids are an every year purchase. Rings can be reused. In fact, rings can be removed after the lids are sealed and the jars are cooled to room temperature. You will need the tool to remove the hot jars after processing, measuring spoons and cups, a jar funnel, tongs, Various spoons for stirring and transporting the food to the jars, especially during hot packing. These are all easy to find in a variety of stores.

Drying (parsley)

We dry our parsley in a dehydratorIt is about as large is a large soup pot and has seven interstacking trays. It gives off very little heat so it can be used about anywhere. It’s the kitchen for us. However, we do place a pizza pan under it – just in case. Wouldn’t want to discolor the countertop.
After harvesting the parsley, we trim off as much of the stalk as we can without spending a lot of time. Next we arrange the leaves around one tray evenly in thin layers.
Then do the same with the other six trays or until there are no more parsley leaves. The third step is to stack the seven trays. These are placed on the base of the dehydrator. The lid is then placed on the top tray and the dehydrator plugged into the power source.
After a twenty-four hour period, remove the lid and place it upside down. Remove the top tray and place it on the lid. Place the other six trays on top of what was the top tray (on the lid) as they are currently arranged, i.e., what was the top tray is now the bottom tray. What was the bottom tray is now one above the bottom. Replace the stacked trays on the base as before.
Continue this process for seven days. The parsley should be dry enough for storage. Test it by rubbing a few leaves between your palms. If it crumbles nicely, you can store it in a jar or freezer bag. If it isn’t as dry as you think it should be, dry it a few more days. Change the order of the racks more frequently. We like to use an empty Parmesan cheese container for storage and cooking use.
Parsley can also be dried in the oven. Convection ovens do the best job. A cookie sheet is ideal for drying. Place this on a rack in the middle of the over. Leave the door open a little – as in broiling. The oven temperature is set at your lowest setting - about 175 degrees. Again, spread evenly in thin layers. You’ll need to check for dryness daily. Crumble a few leaves between your fingers and thumb. Store when it is dry enough. Really dry is the key. You don’t want it molding in the storage container.
We crumble the dried leave onto a newspaper. Fold the newspaper in half and pour the crumbled leaves into your container. Neat and quick!
Dried parsley should last until your next crop in late spring. Good in soup and sauces. Let your imagination rule.

Let’s talk about the basics of home canning next time.

preserving the fruits of your labor

Winter is a real good time to enjoy the fruit of your garden work. The surplus from your crops taste mighty good while others are settling for “store bought.” Also think of the money you are saving.
Excess crop supplies are preserved by three main methods for home gardeners. These include drying, canning and freezing. The method you choose depends on individual preferance. However, some crops are more suited to one method over the others. Parsley is an ideal crop for drying. Tomatoes can well. Corn keeps its flavor well when frozen. Experimentation will be your key to choice.

Do order your seeds from a reputable seed company

It is always best to order from popular seed companies. Their popularity is most likely due to good service and high quality seeds. However, even reputable companies run out of favorite verities of seeds; so be sure to order early!
Good seed companies provide colorful catalogs that give detailed information on such things as:

o Expected yield
o When and how to pick your crops
o Individual plants suitability to such conditions as resistance to disease and when to plant in relation to frost, cool temperatures, or summer heat

You should consider all of this information when planning your seed order and choosing a seed company.
You can find the names of good seed companies in gardening magazines, by an internet search, or by asking gardeners who have good results. Order catalogs from several companies and choose the one that looks best to you.

record keeping

You’ll find record keeping very helpful in all phases of gardening. It is very easy to forget the information that you should know for next year’s garden if it isn’t written down.
Planting records are very important in planning your seed order for next year. They should include such things as:

Name of variety
o How satisfied were you?
o Should you reorder this variety or try another?

Amount planted
o Did you plant enough? Too much?
o Is there a variety that claims to produce more?

Results of seeds
o Did they germinate as well as predicted?
o Were the plants resistant to disease?
o How was the flavor?

Don’t forget that some seeds will keep for up to five years. Check your supply before ordering. You may want to try a few new varieties even if you are satisfied with what you have been growing. Some varieties are best when eaten fresh, others are developed to can, freeze, or store well. This information is usually listed in the catalog.

Finding and ideal garden location

A good location is fairly close to the house and within reach of the garden hose. It has good drainage, but it is not excessively steep. It gets about 10 hours of sunlight in midsummer and there is little competition for water and nutrients from trees, hedges or shrubs. Children and pets usually do not play too close to this location.

Some additional planning that will prove enjoyable and rewarding:
• Get you soil tested and find a good source for premium compost
• Choose what to plant
• Decide how, when, and where to place your seeds or plants
• Set up a plan for companion and succession planting.

Winter is a great time to start planning.

Don’t go too big, or too far away

If you are a beginning gardener, you probably do not have the tools or the know-how to tackle a very large plot. If your garden is far away you may not be able to make daily visits to check on such things as insect invasion, weed control, adequate moisture, and picking vegetables at their peak of freshness.
If you are an inexperienced gardener start on a small scale and profit from your mistakes. Follow the basic ideas of soil enrichment, pest control, and raising basic crops. Plant crops that you are sure your family will eat. As your experience increases, so will your yield of vegetables. You will be ready for a larger plot once you have built up some experience, confidence, and gardening tools. When these things are accomplished, your success will be assured and your basement will be well stocked for winter!

Do order seed catalogs from several companies over the winter

Many seed companies give helpful tips on raising vegetables. They may also provide such information as a listing of seeds which are disease resistant. Seeds are usually cheaper in catalogs and on line that if bought by the packet in a store. Catalogs also depict the appearance of crops through brightly colored pictures and drawings.

Do try your luck at gardening

even if you are undecided as to weather to use commercial or organic methods.

There are many advantages to having a home garden. Some of the main advantages include:
o Gardening is an enjoyable family project
o It is relaxing
o It is educational
o The vegetables are fresher and more nutritious that store bought

Organic gardening has additional advantages. It is first of all a way to work “with” nature; chemical work against nature. Instead of pesticides for insect and weed control, organic gardeners use companion planting, healthy plants, and mulching as the means to control these pests.