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.