Country Traditions

December 9, 2010

For those who can – Winnipeg Free Press

Filed under: canning, gardening, Vinegar — Tags: , , , , — dmacc502 @ 6:50 pm
Inside a canned food factory. Engraving by Poy...
Image via Wikipedia

What can I can?

Fruits (including tomatoes) are the most popular, along with preserves like jams, jellies, pickles and relishes. Fresh veggies, and things like meat, fish and poultry are also possible.

What’s the deal with acid?

Canning foods are either deemed high or low-acid. Low-acid foods are things like meat, fresh veggies (except tomatoes) or milk, and high-acid foods include fruits, pickles, and jams. The amount of acid affects what method you should use to can safely — pressure canning for low-acid foods, boiling-water canning for high-acid.

What do I need?

Proper jars, a jar lifter or rack, a small spatula to deal with air bubbles, a wide-mouth funnel, a boiling water or pressure canner, and a well-tested recipe. Remember that some methods, like ‘open kettle’ canning or the use of paraffin wax, aren’t agreed upon as safe by all experts.

How long should jars be boiled?

That depends on factors including the type of canning, jar size, type of food and even altitude — which is why it’s important to stick to the recipe.

How long will it keep?

Home canned food should be eaten within a year.

via For those who can – Winnipeg Free Press.

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For those who can – Winnipeg Free Press

Filed under: canning, gardening, Vinegar — Tags: , , , , — dmacc502 @ 6:49 pm
Inside a canned food factory. Engraving by Poy...
Image via Wikipedia

What can I can?

Fruits (including tomatoes) are the most popular, along with preserves like jams, jellies, pickles and relishes. Fresh veggies, and things like meat, fish and poultry are also possible.

What’s the deal with acid?

Canning foods are either deemed high or low-acid. Low-acid foods are things like meat, fresh veggies (except tomatoes) or milk, and high-acid foods include fruits, pickles, and jams. The amount of acid affects what method you should use to can safely — pressure canning for low-acid foods, boiling-water canning for high-acid.

What do I need?

Proper jars, a jar lifter or rack, a small spatula to deal with air bubbles, a wide-mouth funnel, a boiling water or pressure canner, and a well-tested recipe. Remember that some methods, like ‘open kettle’ canning or the use of paraffin wax, aren’t agreed upon as safe by all experts.

How long should jars be boiled?

That depends on factors including the type of canning, jar size, type of food and even altitude — which is why it’s important to stick to the recipe.

How long will it keep?

Home canned food should be eaten within a year.

via For those who can – Winnipeg Free Press.

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November 1, 2010

In pictures: How to press apples | Life and style | guardian.co.uk

Filed under: family, farming, gardening, recipes, wisdom — Tags: , , , , , — dmacc502 @ 8:32 am
American-style apple cider, left; Apple juice,...

Image via Wikipedia

In pictures: How to press apples | Life and style | guardian.co.uk.

via In pictures: How to press apples | Life and style | guardian.co.uk.Choose your apples. I like a fairly tart juice. Here I’m using almost all Bramleys. That’s fine at the end of October, when the sugars have built up. But pure Bramley juice made in mid-September would be too sour, and you’d need to blend them with dessert apples. Unless you have a sweet tooth, you’ll probably want at least a few cookers in the mix, or a perhaps a handful of the less acidic cider apple varieties. Experiment with different varieties and proportions until you find the blend that suits you best. Wash them.

Cut them up. You’ll need to do this only if you’re using a drill-bit scratter (or pulper) like mine or a kitchen juicer. If you’re lucky enough to have a hand-cranked scratter you can feed them in whole. But in any case, cut out all rotten or wormy flesh: if this goes into the press, it will make the juice taste musty. Recent bruising won’t hurt, however: in fact it tends to make the juice sweeter. You don’t need to remove the cores.

Here I’m using the cheap scratter I don’t like very much. It’s a drill bit, threaded through a tough plastic lid, with which you cover a bucket containing the chopped apples. The first time I used it, it wasn’t properly secured and the bit went straight through the side of the bucket. To prevent that from happening, you need someone else to put their foot on the other side of the lid (in this photo it’s just my foot, so you can see it more clearly. But don’t do this alone). If you’ve got a variable-speed drill, turn it down (to about 3/10). Once the lid is on securely, pull the trigger and raise and lower the drill for around 20 seconds

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