Preparation time: 15 minutes
Processing time: Pints and quarts: 20 minutes
Pressure level: 10 pounds
Yield: 14 pints or 7 quarts
7 quarts sauerkraut
Boiling water
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 Place your sauerkraut in a 8-quart pot and bring it to a simmer over medium heat, stirring often to prevent sticking. In a separate pan, bring additional water to boil to use as a reserve for filling the jars to the recommended level.
3 Ladle the boiling hot sauerkraut and juice into the prepared jars. Add additional water from your reserve to cover the tightly packed sauerkraut, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil, adding water as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 20 minutes (pints or quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 15 minutes.
Per 1/2-cup serving: Calories 13 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 429mg; Carbohydrates 3g (Dietary fiber 2g); Protein 0g.
Summer squash
Summer squash include crookneck, zucchini, and patty pan, to name a few. The skins are thin and edible, eliminating the need to peel them.
Canned Summer Squash
Summer squash is one of those vegetables that seems to grow faster than anyone can use it. Here is an easy way to keep that sunny flavor for the winter months and add some brightness to soups and stews.
Preparation time: 15 minutes
Processing time: Pints, 30 minutes; quarts, 40 minutes
Pressure level: 10 pounds
Yield: 14 pints or 7 quarts
18 to 20 pounds summer squash
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 In a 12-quart pot, bring 2 gallons of water to boil. Wash and cut the summer squash into 1/4-inch slices or 1-inch cubes. Carefully place the cubed or sliced squash into your boiling water and return to a boil for 5 minutes, or until slightly softened. Reserve the cooking liquid.
3 Using a canning funnel, loosely pack the squash into the prepared jars. Pour the hot cooking liquid over the squash, leaving 1/2-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil, adding liquid as necessary to maintain the proper headspace (refer to Chapter 3). Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4 Process the filled jars in a pressure canner at 10 pounds pressure for 30 minutes (pints) or 40 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
5 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the food for 10 minutes.
Per 1/2-cup serving: Calories 28 (From Fat 3); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 294mg; Carbohydrate 6g (Dietary Fiber 3g); Protein 2g.
Winter squash and pumpkins
Winter squash is also good for canning. Winter squash varieties include banana, butternut, Hubbard, spaghetti, and turban squash. Because pumpkins are similar in texture to winter squash, you can use these instructions to can pumpkin also. Canning winter squash and pumpkins is a bit labor-intensive — some of these winter vegetables can be difficult to peel and clean — but the rewards are oh, so good!
Squash blossoms
If you’ve ever seen a field of squash grow, you know that the vine produces lovely, orange-to-yellow trumpet-shaped flowers. These flowers, when pollinated, produce the squash you’re so fond of eating. What you may not know is that the flowers themselves are edible.
Blossoms from summer and winter varieties of squash are considered a delicacy by many. Simply pick them when they’re wide open and use them within two days—the sooner the better.
You can eat them off the vine, chop them up and add them to dishes, or sauté them, but the most popular way to serve squash blossoms is to deep fry them.
To prepare the blossoms for consumption, follow these steps:
1. Remove the stamen and sepals (the small, sharp leaves attached to the buds).
2. Fill the blossom with your choice of cheesy filling and twist the petal tops to seal.
I (Amy) use my homemade goat cheese.
3. Coat the filled blossoms with a light batter.
4. Deep fry them until the batter is golden brown.
These treats are truly a fantastic and an utterly unique way to add a fresh food to your diet. Plus they really impress your guests!
Canned Winter Squash
So naturally sweet and rich tasting, you will find yourself turning to this vegetable many times during the dreary winter months. Add winter squash to stews, mash and sweeten them with brown sugar and butter for a great side dish, or simply heat and serve. Note: Although this recipe is for winter squash, you follow exactly the same steps and amounts to make canned pumpkin.
Preparation time: 15 minutes
Processing time: Pints, 55 minutes; quarts, 1 hour 25 minutes
Pressure level: 10 pounds
Yield: 14 pints or 7 quarts
21 pounds winter squash (or pumpkin)
Canning salt
1 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For information on preparing your jars, see Chapter 4.)
2 Cut the winter squash into 3-by-5-inch pieces. Scrape out the fiber and seeds. Place the squash in a 12-quart pot and cover it with water. Bring the squash to a simmer on medium-high heat, and allow it to simmer until soft, approximately 10 to 30 minutes, depending on the variety.
3 Carefully remove the squash from the cooking liquid and discard the liquid. Scrape the pulp from the softened skin and place it in a sturdy mixing bowl. Using a potato masher, mash the pulp until smooth. Return the mashed pulp to the empty pot and bring it to a boil over medium-high heat. Boil for 10 minutes, stirring often to prevent sticking.
4 Pack the boiling hot pulp into the prepared jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), making sure that no air is trapped inside the thick pulp. Add pulp as necessary to maintain the proper headspace.
5 Process the filled jars in a pressure canner at 10 pounds pressure for 55 minutes (pints) or 1 hour 25 minutes (quarts). Allow the pressure to return to 0, wait an additional 10 minutes, and then carefully open the canner lid. (Head to Chapter 9 for detailed processing instructions for pressure canning.)
6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks. Prior to eating or tasting, boil the f
ood for 15 minutes.
Per 1/2-cup serving: Calories 65 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 295mg; Carbohydrates 17g (Dietary fiber 5g); Protein 1g.
Using Canned Vegetables
Seeing a shelf lined with pressure-canned vegetables is quite rewarding, knowing all the care and effort applied to the process. Are you wondering, though, what you can do with all this nutritious food? Try the following:
Serve a canned vegetable as a side dish: Use vegetables that have a firm texture such as corn or carrots for a side dish. Softer vegetables like squash and onions are better used as a flavor ingredient in a recipe.
Combine your canned vegetables with meats and other ingredients to create easy, nutritious meals. The following recipes offer a few suggestions.
When using low-acid, pressure-canned vegetables, always boil your food for 15 minutes before you taste the food. For altitudes over 1,000 feet above sea level, extend the boiling period 1 minute for each increase of 1,000 feet.
Easy Vegetable Soup
Don’t have time to make vegetable soup from scratch? No problem! You can whip up a delicious vegetable soup in no time just by using the canned veggies you have in your pantry. This recipe uses canned corn, carrots, peas, and bell peppers, but you can use any combination that strikes your fancy — or that you have on hand. Serve this hearty soup in large bowls with Parmesan cheese shavings and sourdough bread.
Preparation time: 30 minutes
Yield: 4 servings
1 pint jar each of corn, carrots, peas, and bell peppers (or any combination you prefer)
1 cup dried pasta, any kind
1 teaspoon Italian seasoning (optional)
1/4 cup Parmesan cheese, grated
1 Combine one jar each of corn, carrots, peas, and bell peppers (or your favorite vegetable mix) along with their canning liquids into a large soup pot. Add enough additional water to cover the ingredients by an inch. Bring the vegetables to a boil over medium-high heat and boil for 15 minutes.
2 Add the dried pasta and Italian seasoning to the boiling vegetables. Continue boiling the soup until the pasta is tender, about 15 minutes longer.
3 Ladle the soup into four large serving bowls and sprinkle each with 1 tablespoon Parmesan cheese.
Per serving: Calories 435 (From fat 40); Fat 4g (Saturated 1g); Cholesterol 4mg; Sodium 1,713mg; Carbohydrates 90g (Dietary fiber 18g); Protein 17g.
Beans with Beef
Served over noodles with warm dinner rolls as a side, this hearty meal is great for a warm fall night. Add canned peaches for an easy and delicious dessert. (You can find instructions for Canned Peaches in Chapter 5.)
Preparation time: 30 minutes
Yield: 4 servings
1 quart Canned Ground Beef (Chapter 11), or any ground meat
1 quart canned beans, any variety
4 ounces dried elbow noodles
1/2 teaspoon Italian or Mexican Herb Mix (Chapter 19), or to taste
Salt and pepper, to taste
1 In a 10-inch frying pan, bring the ground meat to a simmer and heat for 15 minutes. Season with salt, pepper, and your favorite herbs or spice blend. (Note: If you’re not using canned ground beef, brown your meat over medium heat until done.)
2 While the meat is reheating, bring the canned dried beans to a boil in a large pot. Boil the beans for 15 minutes.
3 Carefully add the heated meat to the beans. Simmer over medium heat for 10 minutes to combine the flavors. While the meat and beans are simmering, prepare the noodles according to the package instructions, keeping them warm until ready to use.
4 To serve, divide the noodles evenly onto four plates and ladle the beans and beef mixture over the hot noodles.
Per serving: Calories 600 (From fat 215); Fat 24g (Saturated 9g); Cholesterol 116mg; Sodium 655mg; Carbohydrates 47g (Dietary fiber 9g); Protein 49g.
Baked Chicken with Peppers
Here is a fast-and-easy dinner that can impress unexpected guests. With the ingredients at your fingertips, dinner is ready in a flash. Serve the chicken with the bell pepper pieces over your favorite rice, with a salad on the side.
Preparation time: 15 minutes
Yield: 4 servings
4 to 6 boneless, skinless chicken breasts
1 pint of canned bell peppers
1 teaspoon Italian or Mexican Herb Mix (Chapter 19) or any other seasoning mix
4 cups cooked rice
1 Preheat your oven to 350 degrees.
2 Boil 1 pint of canned bell peppers and the canning liquid in a 6-quart saucepan for 15 minutes. While the peppers boil, arrange the chicken breasts in an ovenproof pan. Pour the bell peppers and their liquid over the chicken breasts. Season as desired.
3 Tightly cover the pan with aluminum foil to seal in the moisture and bake the chicken at 350 degrees for 30 to 45 minutes, or until the chicken is done.
4 Serve over rice.
Per serving: Calories 380 (From fat 34); Fat 4g (Saturated 1g); Cholesterol 73mg; Sodium 649mg; Carbohydrates 52g (Dietary fiber 4g); Protein 32g.
Chapter 11
Don’t Forget the Meats!
In This Chapter
Why canning meat is so important
Selecting the best cuts
Instructions and recipes for canning beef, pork, poultry and seafood
Combining meats and other ingredients for complete canned meals
Recipes in This Chapter
Chopped or Cubed Meat
Wild Game in Gravy
Canned Ground Beef
Never Fail Canned Chicken
Canned Freshwater Fish
Canning meats is an often forgotten area of home canning, which is a shame. Canning a variety of meats is a great way to add a protein component to your pantry and build up a quantity of the most expensive part of your grocery bill as you can afford to. In this chapter, you discover how to safely can meat, game, poultry, and fish and seafood. These items will add variety to your pantry and give you delicious dinner foods that your whole family will want to eat.
The Lowdown on Canning Meats
Canning meat results in a tender product. Since canning meat draws out, but keeps, the natural juices, the meat is succulent and delicious naturally. Often, no additional seasoning is necessary, meaning you can rest assured that your family is eating only healthy food and not flavor-enhancing additives and preservatives.
Without fail, canning meat, as well as poultry and seafood, means using the pressure canner. These foods are low-acid foods and are unsafe to can using the water-bath canning method. Meats cannot be successfully canned using any method other than pressure canning, regardless of stories you may have heard to the contrary.
Canning meat and poultry can be done either hot pack, lightly cooked and then put into the jars while still hot, or cold packed, placed into jars raw so the canning pressure cooks the meat thoroughly (refer to Chapter 5 for more on these techniques) As a rule, cold pack recipes are generally for delicate meats and seafood that may fall apart from too much handling. Hot pack is usually used for partially cooked meats that are a bit firmer and won’t fall apart so readily. You can, however, find both hot and cold pack recipes for any type of meat. Each results in a different end product. You may find that your family likes the results from one method over another.
Be sure to follow the directions of the recipe carefully. Making changes can result in serious illness.
Tips for safety and efficiency
Meats need to be cut and canned as quickly as possible. Because bacteria can grow quickly in meat and poultry, your goal is to can the meat before it reaches room temperature, and not to allow your cut-up meat to sit out for any length of time between cutting and canning.
If you find that you have more meat cut than you can possibly process in one day, keep the extra in a refrigerator at 32 – 38 degrees Fahrenheit, and can that meat first the next day, before cutting more. Keep canning all the meat until finished, even if it means working for more than one day. (
Although you can freeze meat as soon as you purchase it for canning later, you risk canning an inferior product. Better to buy it the day you plan to can it.)
Usually when canning meats, you will be processing a large portion at a time. To can meat in the safest and quickest way possible, follow the advice in the next sections.
Practice first
Every time you can — and no matter how many times you’ve canned in the past — set up all the necessary equipment and supplies and do a dry run to be sure you have everything ready and in the right place.
Be sure that you know how to close the canner properly and quickly; do it a few times if you need to. Once it’s filled with steaming hot water and filled jars, closing it is a bit harder. If your canner doesn’t get closed properly, you may not know it until after it’s been filled and is coming to a rolling boil, at which point the canner may leak steam, hiss, and spit hot water. Then you’ll be forced to wait until the canner cools and the pressure gauge returns to normal before you can reopen and reclose it. This is wasting valuable time that your raw meat is not being processed.
Canning and Preserving For Dummies Page 19