8 Minute Apples

I canned these apples a week ago. They are super-easy! I used Gala, but any apple will do.

8 Minute Apples

apples--however many you want, peeled, sliced
sugar--1/4 c. per quart of sliced apples

As you slice the apples, put them in a container that has an air-tight lid, and layer the apples with the sugar. Cover tightly and let "cure" overnight. In the morning pack the apple slices TIGHTLY into clean, scalded jars. Add as much juice from the container as will trickle down. Tighten lids and water bath 8 minutes.

The apples will remain white and not shrink if they have been packed tightly. When needed open and treat like fresh apples.

[Note: I found that 6 Gala apples made 2 1/2 quarts of slices, which ended up making just under three pints canned].

Canning Star!

My friends, Barbara, and her husband, Doug, went to our canning seminar last month and caught the canning bug! Doug has been tending their fruit trees for the last few years and brought the harvest in for Barbara to put up. Barbara only knew how to make jam, but Doug wanted more! He wanted some of the fruit canned for eating later. Barbara didn't know how to can the fruit, so Doug was out of luck. That is, until they attended our canning seminar! Barbara has been canning up a storm ever since! As you can see she has canned 17 quarts of apricots (5 bags have been frozen to make jam later), 12 quarts of plums, salsa and dill pickles! She is an inspiration for all. She is waiting (impatiently!) for her pressure canner to arrive and will begin canning meats and meals.

The second session of "Canning Seminar 2009" will be held at the Fresno East Center on Saturday August 8th @ 8am.
Preregistration is requested so sufficient materials may be ordered.
Register by emailing to:
freaststkemergprep@gmail.com
Name:
Address:
Contact Phone(s):
Ward:
Email Address:

Feel free to email any questions you may have.
William P. Luke, Coordinator

Vinegar

We use vinegar for canning, usually when making pickles, whether using fruits or vegetables. Have you looked at the labels? I usually buy Heinz, but knowing that I was going to do a lot of pickling this summer, I purchased the "store brand" because it was cheaper. I did check to see that it was also at 5% acidity. What I didn't realize until after I had already used it was that the store brand was apple cider FLAVORED vinegar. I want the real stuff, so the flavored vinegar will go into long-term storage, ie.--it won't be used unless that's the last stuff I have.

Canning Bananas II

Here's my first attempt at canning bananas! I added extra water and then found that it wasn't needed, as the bananas cook down.

This is what I ended up with. It doesn't look right to me, I think I didn't cook the bananas soft enough, and I might use my emulsifier next time. Because I experiment with small batches, I don't throw out much if it doesn't work.

Canning Bananas

Today I will be canning bananas! The other night I was thinking that I needed to use some over-ripe bananas or freeze them. Our freezers (small chest freezer and our side-by-side refrigerator/freezer) are both full. Then, I wondered if you could can bananas--I found that you can! The complete instructions are at: http://www.endofordinary.blogspot.com/2009/05/canned-banana.html . There, "Granola Girl" tells how she came to can bananas. There are two ways to do it: 1) chunked, and 2) pureed. I will be making the pureed for future use in making banana bread. Granola Girl also says that when precooking bananas, the smell "is kinda nauseating," so be forewarned. It may be best to can bananas when the rest of the family is gone! She also said that the banana puree turns pink when canned, but she didn't know why. When canning bananas, a pressure cooker is a must (it takes only 8 minutes at 6# pressure). She has pictures of the process, making the whole thing super-easy to understand.

What to do with the banana peels when you are through canning bananas? Visit my blog at: http://www.tendingtheveggies.blogspot.com , where Monday I will share some interesting things that you can do with banana peels.

Canning Butter

There is some controversy over canning butter. Several people say they have been canning butter for many years without a problem. The USDA says not to can butter. "Canning" butter is not done with a pressure canner or a water-bath canner.

Kellene, at http://www.preparednesspro.wordpress.com/?s=canning+butter, researched the matter. She found that if the jars, lids and utensils are sterilized well and the butter prepared properly (she gives the directions), then she feels it is safe.

It is intriguing to think we could can butter. I will not tell you to can butter or to not can butter. Research it on your own--knowledge is powerful. Let me know of your thoughts by posting a comment.

Pickled Peaches

Today I picked 49 more peaches. It's so nice to be able to work with small batches--it doesn't take all day!

Pickled Peaches

1-3" cinnamon stick, broken
1 tsp. blade mace (preferably) or nutmeg
1-1" piece of fresh ginger, sliced thin
1 tsp. allspice berries
1/2 tsp. whole cloves

3 c. sugar
2 1/2 c. water
3 1/2 c. white wine vinegar or distilled white vinegar
4 lbs. small ripe (but firm) peaches, peeled

In a non-reactive pot, combine the dry spices and ginger, tied in a spice bag, with the sugar, water, and vinegar. Bring to a boil, stirring to dissolve the sugar. Reduce the heat, simmer for about 10 minutes. Add peaches, simmer until heated through and are just tender.

Remove the peaches from the liquid with a slotted spoon, and pack in hot jars. Boil syrup until it thickens a bit, about 8 minutes.

Pour hot syrup over the peaches, divide the spices equally among the jars, and leave 1/4" headspace. Wipe jar rims, seal with lids and rings. No processing necessary.

Let pickle for at least one month.

Recipe from: The Joy of Pickling--Ziedrich