It's Saturday Harvest Time....

Today's garden members and harvest....  we are blessed!

Our boys -- the potato harvesters

Harvesting beans

Eggplant

Love the Zinnias

Twining up the tomatoes

Three different kinds of eggplant this year

Jalapenos

First watermelon of the season!

Peppas!

The first harvest of watermelon

REDS!

Is it time for corn yet????

How To Preserve Sweet Corn – To Freeze or Can? That is the Question

Posted on August 1, 2014 by oldworldgarden in Cooking, Recipes // 1 Comment

Every Midwest town will claim that they have the best sweet corn around.  And yes, I will also claim that we have the best sweet corn in the country – as will my parents, who now reside in the south, but still talk and love their “Ohio” sweet corn.

Midwest sweet corn ready to be cooked, or preserved for future use.

Every year, my parents arrive to visit for a few weeks in late July / early August. When I ask them what they want to eat – the only thing they request is Ohio sweet corn and home-grown tomatoes.  However, this year, for various reasons, they were unable to make the 18 hour jaunt to visit.  Therefore, I had to find a way to send a little bit of ‘home’ to them.

This is where the preserving of sweet corn came into play.  I usually freeze our sweet corn to enjoy throughout the year, but this year, it was a necessity to also can a little to send down south.

Many people will tell you that freezing sweet corn is the best way to preserve the true flavor to enjoy throughout the winter months.  I have also been a firm believer in that as well –  but I have to say that tasting the canned version has opened my eyes to a great flavor as well.

Canning is also a great way to save on freezer space! I often don’t have enough room to freeze several dozen bags of sweet corn, nor did I want to, in fear of a power outage and the danger of losing it all at once.

Canned corn ready to be placed on our canning pantry shelf.

So every year, we now use both preservation methods, and end up with 9-14 cans of canned corn, and the same amount of pints of freezer packs for use throughout the year.

Whatever way you choose to preserve – it is a great feeling to know you can hold on to some of that great taste beyond just the few short weeks of fresh picked corn in the middle of summer.

And yes, Mom and Dad — since you couldn’t come up this year, I will be sending you canned sweet corn in the mail!

How to Preserve Sweet Corn

Place husked corn in boiling water for 3 minutes.

1. Pick and use Fresh Sweet Corn

2. Husk the Corn – yes, this will take a long time unless you bribe others to help you. Timed games used to work when my kids where younger, but now that they are teenagers, bribery is the only solution.

After placing the cob in ice water, cut off kernels 3/4 of the way from the cob.

3. While you husk the corn, get a large stock pot of water boiling.

4. Once all the corn is husked, boil several ears of corn for 3 minutes.

5. Place the corn in an ice water bath for the same amount of time (3 minutes) to cool.

Because it is a messy process, I cut the kernels off in a 9×13 pan, with the cob placed on a 2 cup square bowl

Cold pack corn in hot mason jars, leaving 1 inch head space

6. Cut the corn 3/4 off the kernel.  Many people use a bunt pan to do this on, however, I find this a little awkward for me. I use a 9×13 roasting pan, with a 2 cup square dish in the middle of the pan to place the ears of corn on while I cut.  This allows most (you will still have escaped corn from the pan) of the kernels to fall inside the dish.   **If freezing corn – skip to number 13

7. Fill a large stockpot full of water and put on medium-high heat until it boils.

8. In the mean time, prepare canning jars – by sterilizing and keeping jars and lids hot.

Pour boiling water over kernels – continue to leave 1 inch head space

9. Cold Pack – Fill hot jars with corn kernels leaving 1 inch head space. Fill jars with boiling water, continuing to leave 1 inch head space.

10. Wipe rims, add hot lids, and finger tighten rings – place in pressure canner.

11. Repeat until pressure canner is filled. (ours holds 8-9 pint jars, or 7 quart jars).

Wipe the rim of the jar before adding the hot lid

12. Pressure can with 10 lbs of pressure for 55 minutes (quart jars take 1 hour, 20 minutes) – increasing for altitude above sea level as necessary.

13. If freezing – place 2 cups of corn in freezer safe bags – remove air and seal. Label and use within 12 months. **We use Food Saver bags.

Add the hot lid and finger tighten the ring before placing in the pressure canner.

14. If canning – remove cans from pressure canner and let sit overnight on a towel, in a cool area.  Check to make sure that each jar sealed by pushing down the center of the jar – if it doesn’t move, it is sealed properly. Store in a cool, dark place for up to 12 months.

If you have the room, you can freeze sweet corn – much quicker!

Enjoy!

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Mary and Jim

GARDEN SOUP by Alison Pack

THANKS TO ALISON PACK FOR SENDING ME THIS RECIPE -- I would love to put up any recipe that you want to send me that uses garden produce -- send to me at susan_wheatley@comcast.net:

"This delicious soup is packed with ingredients shown in clinical studies to relieve joint pain, prevent cancer and heart disease, reduce blood sugar, and prevent memory loss."

1. Dice 1 onion, 2 carrots, 2 celery sticks, 3 medium-sized potatoes, 4 medium-sized tomatoes [I used instead a can of diced, added at the end], and a few green beans, yellow or green squash if you have them.

2. Measure 5 or 6 cups stock or broth. Pour 1 1/2 cups of it into a large saucepan, add 1 diced onion and simmer a few minutes.

3. Meanwhile, in a small bowl, mix well 1 t. ground cinnamon, 1 1/2 t. ground turmeric, 1 T. grated ginger-root [or 1/2 t. ground ginger], 1/8 t. cayenne pepper, 1/2 t. curry powder and 2 T of the stock. Add to the onion mixture. Add rest of the stock as well and let soup return to a boil. Stir, then cover and heat 5 minutes.

4. Add rest of the diced vegetables and simmer, covered, for 20-30 minutes or till carrots and celery are tender. Pour in a 14 oz can of garbanzo beans, salt and pepper to taste, and 1 T. fresh lemon juice and heat thoroughly before serving. [I added some chopped kale with the beans--tiny broccoli pieces would be great too--to make a wonderful color contrast].  Also, add a cup of corn kernels.

I can tell you that, with a little creamy grated cheese sprinkled on top, this soup was fabulous!

Great Canning Tutorial

Want to learn how to bottle all of that garden delishisness?  Here is a great blog to help you get started....

http://foodstoragemadeeasy.net/2012/08/08/canning-101-everything-you-need-to-know-to-get-started/?utm_content=buffer79fec&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

BTW, you should check out the rest of their website.  These are friends of mine from my old ward and wow -- these ladies dug right in and learned how to do all of the things that they teach on this website.  They are my heroes!

Susan

"How to Can Green Beans" by Thesurvivalmom.com

Try it Today! How to Can Green Beans in a Pressure Canner

Posted in: Canning, Featured, Skills, Try It Today

1

Green beans are a great candidate for a first-time gardener and for someone new to canning. They grow well in lots of different gardening zones. They grow and produce rather quickly, and the more you pick them, the more they produce.

They are easy to can and will provide your familywith a green vegetable throughout the winter, making them a great choice for food storage. We love green beans in our house. It’s the only green vegetable my whole family likes, so we eat them about twice a week, with lots of bacon grease. You can find our favorite recipe here.

Equipment Required

1. Clean canning jars with lids and rings

1. Pressure canner with gauge and rack (you cannot use a water bath canner)

1. Canning funnel

1. Ladle or large spoon

1. Jar lifter

1. Magnetic lid wand

1. Non-metallic small spatula (I use a chopstick)

1. Large pot to heat jars

1. Large pot to heat beans

1. Colander

To Can Green Beans

1. Break ends off beans and then break into smaller, 1 – 1 ½ inch, pieces. (I normally break beans at night while watching TV and can them the next day; it takes awhile to get them all broken.) Rinse well in several changes of water.

1. Gather your equipment and wash with hot soapy water.

1. Place clean jars in a large pot and cover with water. Bring to a simmer. Place the lids in a smaller pot and bring to a simmer as well (do not boil lids.)

1. Add water to your pressure canner to the appropriate level (check the directions for your specific canner model) and turn the burner to medium. You want to warm the water to about 180 degrees, not boil it. Tip: add a splash of vinegar to your water to help keep your jars free from residue while processing.

1. Bring another large pot of water to a boil and add the broken, washed green beans. Boil for 5 minutes and remove beans from cooking liquid. Reserve cooking liquid to cover beans in jars.

1. Working one jar at a time, use your jar lifter to remove the jar from simmering water, dumping the water back into the pot.

1. Put the canning funnel on your jar and fill hot jar with hot beans, to 1 inch of headspace.

1. Add canning salt (optional) ½ tsp for pints, 1 tsp for quarts.

1. Ladle the hot cooking liquid over the beans, leaving 1-inch headspace.

1. Slide your spatula – or any non-metallic utensil – between the green beans and jar; press back gently on the beans to release any trapped air bubbles. Do this a couple times, then add more cooking liquid if necessary to the correct headspace.

1. Wipe rim and threads of jar with a clean, damp cloth. (Any liquid or debris on the rim of the jar could keep your lid from sealing properly.) Remove lid from hot water using a lid wand; place lid on jar and add the ring, screwing to fingertip tight (do not over-tighten).

1. Place jar on rack in pressure canner and repeat with remaining jars.

1. When all jars have been filled, put lid onto the canner and lock it into place, leaving the vent open. Turn up the heat under your canner and watch for the stream of steam to escape out the vent. When steam is escaping steadily, set your timer for 10 minutes, turning the burner down if needed to maintain a steady stream.

1. Once the steam has vented for 10 minutes, add your 10 lb pressure gauge (for altitudes below 1,000 ft above sea level, refer to this chart for proper adjustments) and turn the heat back up if you turned it down while the canner was venting.

1. Once your canner has come to the correct pressure, start your timer. (The weighted gauge will begin to rock when the correct pressure has been achieved.) Process pints for 20 minutes and quarts for 25 minutes. Make sure to keep the pressure steady during this time. (Steady means the pressure gauge should be rocking gently back and forth for canner that use a weighted gauge.) When processing time is complete, turn off the burner.

1. Let canner cool down and return to zero pressure naturally, then let cool for at least an additional 10 minutes before opening the lid. Unfasten the lid and remove it. Always lift the lid towards you so that the steam inside doesn’t burn you. Let jars cool inside canner without lid for 10 minutes then remove each jar using your jar lifter and set on a dry towel to cool. Make sure to leave a couple inches between each jar. Let set  12 to 24 hours. You will hear a loud popping noise as the jars cool (the sound of success!!).

1. Remove bands and check to make sure your jars have sealed by pressing down in the center of the lid. If the lid pops back up, your jar hasn’t sealed correctly and should be refrigerated and consumed within one week. Store your canned goods in a cool, dry, dark place.

Now it’s time to enjoy the fruits of your labor!

Cabbage Rolls Recipe from "Homespun Seasonal Living": http://homespunseasonalliving.com/cabbage-rolls-now-later/

Cabbage Rolls for Now & Later

September 10, 2013 by Kathie 17 Comments

I grew up in western Pennsylvania, just outside of Pittsburgh.  Cabbage rolls (stuffed cabbage, pigs in a blanket) were a way of life and a tradition served as easily at a family reunion as they were at weddings.  Last summer, I started making my own after years of going without and at that time I learned just how very wonderful and easy it could be to make cabbage rolls for now and later.  Specifically, when I make a batch, I make a big batch so that we can eat them for a night or two and then freeze a bunch to have for quick, easy, and healthy winter eating.

It’s a relatively easy process, once you get the hang of it and making up huge batches when your garden is producing well is a great way to have quick meals on hand as well as preserve the winter bounty in a different, yet tasty way.  Here’s my basic method:

Start with a fresh head of cabbage, cored.  Put that head of cabbage into a pot of boiling, salted water and let it blanch for a few minutes.  The outer leaves will start to come loose from the head.  I use a pair of tongs to remove these outer leaves and stack them on my cutting board.  I continue this process until all the leaves are loose and ready to be filled.

The leaves are now ready for filling.  Use a filling of your choice but my cabbage rolls generally include:

• raw ground meats (a combination of Italian Sausage and chicken is nice, plain ground beef, regular sausage, veal, ground turkey, etc. all work)
• cooked brown rice
• sauteed veggies (usually I start with basics of onion, celery, garlic, and green pepper but often add carrots and sometimes peas)
• seasoning (salt, pepper, parsley, etc.)
• vegetarians feel free to use cooked lentils or buckwheat instead of meat (though I’m not sure how well those would freeze for later)

Preheat oven to 350 degrees.  Place a spoonful of the filling in the middle of your cabbage leaf and roll up like a burrito.  It’s easiest to roll from the core edge, tucking the ends in as you roll.  Place the roll into a baking dish, seam side down.  Continue until you’ve used up all the leaves / filling.  I pack them tightly into the baking dish.

I pour some tomato juice over all of the rolls, making sure I have about 1/4″ of tomato juice at the bottom of each pan.  You can use store-bought or fresh juice here (even tomato juice cocktails would work here).  Cover the pans with aluminum foil and bake in the preheated oven for an hour.

Uncover the rolls and serve immediately the ones you want to eat now.  To freeze rolls for later, allow them to cool then put dinner size portions in freezer bags.  Pour a little of the tomato juice into each bag and freeze.

When you’re ready to eat your frozen cabbage rolls: Simply thaw and reheat in the oven or pour the entire contents into a saucepan and reheat gently.

URGENT CORRECTION: Apricot Pineapple Jam Recipe

I am SOOOOOO sorry --- I put up the recipe for the apricot-pineapple jam and TOTALLY left out the pectin (what makes it thick) -- Poor Sister Pack made it without the pectin (thanks to my recipe) and it turned out like syrup.  Also, Brother Mathews, I would imagine when I gave this to you last year yours probably was runny as well.  I'm SO SORRY!

Anyway, here is the actual CORRECTED recipe:

APRICOT PINEAPPLE JAM

You do NOT have to peel the apricots.

Take out the pit of the apricot by cutting around the center (along the line).

Throw the apricot halves into a blender.  Pulse it until desired consistency (with or without chunks).

In a big pan on the stove, mix together four cups of blended apricot, 1 cup crushed pineapple, 1/2 cup lemon juice and 1/2 tsp butter and 1 box of pectin (that is what I left out in the other recipe).

Stir on high and bring to a full rolling boil (stirring constantly).

Add 8 cups of sugar and bring to another rolling boil.  After it comes to that rolling boil, time it for 4 minutes and then pour into sterilized pint canning jars, clean around the top and put on lid and ring and tighten.  No need to water bath it if you do it this way.  They will seal and be fine just like this.

Leave for 24 hours without moving or touching.

DONE!

Again, so sorry for anyone who might have used the other recipe (hopefully no one did).

Susan