Wednesday, August 5, 2015
I am having a very lucky canning year because Sweet Preservation decided to send me a second box of fruit! In this box I received peaches and nectarines which are always a treat at my house. With this batch of fruit I decided to make conserves. Conserves have the texture of jam but most of them do not use added pectin. They can also include dried fruit and nuts as well. For this conserve peach conserve I used peaches and pecans. I also flavored the conserve with a tea made from herbs from my garden. I chose lemon thyme and lemon mint because lemon and mint pair well with peaches. The herbal notes are very subtle background flavors. I would say this conserve tastes like peach pie married to pecan pie with a small subtle hint of herbal lemon flavor. If you do not have lemon thyme and lemon mint, then you could try other varieties of mint and thyme.This conserve makes me miss living in the south where peaches were abundant, the summers were long and hot, and everyone had a good recipe for peach pie and pecan pie. Alas canning peaches allows me to remember all the nice times I experienced living in the south.
I don't recommend conserves for beginning canners. I would get comfortable making jams and jellies with added pectin before moving on to other types of soft spreads. This will give you a feel for how soft spreads should looks in the pot and on a spoon. Making conserves is more by feel. Times can vary by a bit. A conserve is considered will stay rounded when scooped up with a spoon. When you first put the sugar and fruit on the stove and it begins to bubble the mixture will be very runny as the juices run out of the fruit. Then slowly the mixture starts to thicken and turn gelatinous. Some people prefer their conserves thicker than others. I like mine pretty thick to distinguish it from the jams in my pantry, but if you prefer a thinner conserve then can it sooner rather than later.
To make canning peaches easier, pick a freestone peach meaning that the flesh of the fruit does not stick to the peach pit. Locally, Red Haven peaches make great canning peaches and are readily available in the midwest. The peaches from Washington that I was sent are freestone peaches. I suspect the peaches from Washington that you buy at the grocery store are also freestone peaches making them great for canning.
5 cups peaches, peeled and cut into 1/4" chunks
1/3 cup water
5 springs of lemon thyme
2 springs lemon mint
3 cups sugar
1 tbsp bottled lemon juice
1 cup pecans
1. To peel peaches use a vegetable peeler. Alternatively, dip the peaches into boiling hot water for 30 seconds then dip into a bucket of ice water. The skins should peel off easily. Larger peaches may require more than a 30 second dip in the hot water. If the skins do not peel off easily put them back in the boiling water for 1 minute.
2. Slice and chop the peeled peaches.
3. Boil 1/3 cup of water. I use my tea kettle to heat the water then just measure out 1/3 cup of water. Place lemon thyme in a cup. Bruise the lemon mint. Mint can be difficult to extract flavor from, so you will want to bruise it really well. Place the mint in the same cup as the lemon thyme. Pour the hot water over the herbs. Let the herbs steep for 10 minutes. When you smell the tea it should have a nice herbal lemon flavor. Strain the leaves from the tea.
4. Add the peaches,tea, sugar and lemon juice to a large suacepot. Bring the mixture to a boil slowly stirring constantly to dissolve the sugar. Cook at a rapid boil for 10 minutes while stirring constantly.
5. Add pecans to the boiling mixture. Keep boiling for another 5 minutes. At this point the conserve will be thick. If you take a spoon and put some conserve in it then turn it on its side the conserve will not quickly drop like a syrup instead it will fall off the spoon slowly in small globs. If your conserve is too runny, then keep cooking it.
6. Add the conserve to hot sterile jars. Remove air bubbles with a spatula. Leave 1/4" headspace.
7. Adjust two piece caps.
8. Process for 15 minutes in a boiling water canner. For higher altitutes process 20 minutes at 1,001-3,000 ft, 25 minutes at 3,001-6,000 ft, 30 minutes at 6,001-8,000 ft, and 35 minutes at 8,001-10,000 ft.
Tuesday, August 4, 2015
As part of my lucky canning year, Sweet Preservation has sent me some nectarines to can. This year Northwest Cherry Growers have been posting videos of how to cook up cherries featuring chefs from the Pacific Northwest. I really like this video of a savory twist on cherry sauce from chef Andy Blanton of Cafe Kandahar in Whitefish, MT. For more recipes show casing cherries from Washington check out these cool videos.
I love the combination of nectarines and almonds; they compliment each other really well. Blanched almonds look great in canned products. Their creamy color really pops against the orange nectarines. I also added some dried sweetened cranberries to this conserve. The dried cranberries really blended into the mixture of the nectarines and almonds really well to the point where you do not notice them when you look at the conserve; they just look like dark spots within the conserve, but every few bites you will get a nice unexpected tart kick from the dried cranberries that really highlights the sweetness of the nectarines. I used the same almond liquor that I use in almond pears. When you pop open a jar of this conserve you can smell the distinct almond scent permeating from the conserve. I love this conserve on top of vanilla ice cream.
1 cup almonds
5 cups nectarines cut into 1/4" chunks
1/3 cup Creme de Almond (must be 21 to enter link in the US)
3 cups sugar
1 cup dried sweetened cranberries
1 tbsp bottled lemon juice
1. To blanch almonds, pour hot water over the almonds for 2 minutes. Then submerge in cold water. I use a tea kettle to the water quickly. The peels of the almonds should slide off easily after being placed in the cold water. If they do not slide off easily, then pour hot water over the almonds again for another 2 minutes and submerge back into cold water. Set the blanched almonds aside.
2. Add the peaches, almond liquor, sugar, dried cranberries, and lemon juice to a large suacepot. Bring the mixture to a boil slowly stirring constantly to dissolve the sugar. Cook at a rapid boil for 10 minutes while stirring constantly.
3. Add almonds to the boiling mixture. Keep boiling for another 5 minutes. At this point the conserve will be thick. If you take a spoon and put some conserve in it then turn it on its side the conserve will not quickly drop like a syrup instead it will fall off the spoon slowly in small globs. If your conserve is too runny, then keep cooking it.
4. Add the conserve to hot sterile jars. Remove air bubbles with a spatula. Leave 1/4" headspace.
5. Adjust two piece caps.
6. Process for 15 minutes in a boiling water canner. For higher altitutes process 20 minutes at 1,001-3,000 ft, 25 minutes at 3,001-6,000 ft, 30 minutes at 6,001-8,000 ft, and 35 minutes at 8,001-10,000 ft.
Monday, July 20, 2015
I will admit that I was skeptical of this canning project, but I was desperate. My okra plants were producing more okra that I could realistically eat fresh. I was giving away okra daily, and I still had more to spare. I was getting okraed out, but I refuse to waste food. Food waste is one thing that I am passionate about. I meritoriously save vegetable scraps and bones for soup broths before I compost the spent scraps. I freeze my garlic scrapes to use for soups during winter. I eat the stems of chard like most people would eat celery. I refuse to throw away perfectly good food. I am a food waste nut. I also know that in the middle of winter when we have a nice thick blanket of snow on the ground I will have an inexpiable craving for gumbo with okra in it. Grocery store okra in my area is gross; most of the pods are past their prime by the time I see it at the grocery store. I have never seen good looking fresh okra at a grocery store. Okra that I see at the grocery store is sad and puny. My okra is tender, perky, and picture perfect. So in an attempt to preserve my picture perfect and satisfy my winter craving for gumbo, I decided to try my hand at pressure canning okra.
I was worried that this was going to turn out to be a gross mess. I envisioned a slimy end product that grossed me out before I would stir it into pot of gumbo, but I was pleasantly surprised. Fresh okra is a million times better than canned okra, but my canned okra was still better than any grocery store okra. The seeds turned reddish brown and the canning liquid went from clear to a pale yellow green, but the okra tasted fine in a pot dish like gumbo. The okra absorbed a lot of water which can happen in pressure canned products. I would not eat this okra as a side dish by itself, but it does work fine in a pot dish where brown seeds will not be noticed as much. If you are using this okra in a pot dish like gumbo, add it to the end of the cooking time since the okra is already fully cooked. You just want to heat the okra all the way through to serve so no more than 5 minutes of cooking time is needed.
The canning liquid did not turn gross and slimy like I predicted. I chose not to add any salt to my okra because I would rather salt a finished product like gumbo. Since this little canning experiment last year, I have added canned okra to my list of must can items every year. A few jars works fine for our family. The photo above is with Cleamson Spineless okra. I have found this variety cans very well.
Ingredients (makes 9 pints) from National Center for Home Preserving
7 pounds of okra
1. Wash okra and trim the stem ends off. Cut into 1 inch size pieces.
2. Place okra in a large saucepot of boiling water. Boil for 2 minutes. Boiling time does not start until the okra and water mixture have come back up to a boil.
3. Fill hot, sterile jars with okra and boiling liquid leaving 1 inch headspace. I did find that the crevices of the okra produce a lot of air bubbles so you will want to use a rubber spatula, plastic bubble remover (ball sells them in their beginner's canning kit) or wooden spoon to try and remove as many air bubbles as possible.
4. Adjust two piece lids.
5. Process in a pressure canner. Follow the manufacture's instructions for using your pressure canner. Most pressure canners have to build up pressure before the processing time begins and have to depressurize after processing is over, so make sure you have ample time to pressure can. For a dial guage canner, process for 25 minutes at 11 lbs of pressure for pints; at 2,001-4,000 ft process at 12 lbs for 25 minutes; at 4,001-6,000 ft process at 13 lbs of pressure for 25 minutes; at 6,001-8,000 ft process at 14 lbs for 25 minutes. If you are using a weighted guage canner, process pints for 25 minutes at 10 lbs of pressure; if you are above 1,000 ft, process at 15 lbs of pressure for 25 minutes.
Thursday, June 25, 2015
This vinegar will last 2 years if stored in a cool dry place. If you not up for canning, you can also make the vinegar and store it in the refrigerator for 6 months, but my refrigerator space is precious, so I prefer to make my stuff shelf stable.
Ingredients (makes about 3 1/2 pints)
2 pints of chive blossoms tightly packed
1 1/2 pints of white wine vinegar (approximate amount)
1. Tightly pack the chive blossoms into 2 pint jars. Pour the vinegar over the chive blossoms.
2. Cover the vinegar with cheesecloth or a paper towel. You can use a rubber band to hold the cheesecloth in place.
3. Allow the jar to sit in a cool dark place for 2 weeks. Stir the jar with a chop stick every day.
4. Strain the chive blossoms from the vinegar.
5. Heat the vinegar to 180 degrees F.
6. Ladle the vinegar into a hot, sterile jars leaving 1/4" headspace.
7. Adjust the two piece lids and process for 10 minutes in a boiling water canner.
8. If you live at a high altitude, then process the jars longer. For 1,001-3,000 ft process for 15 minutes; for 3,001-6,000 feet process for 20 minutes; for 6,000+ feet process for 25 minutes.
Monday, June 22, 2015
This year I was chosen as a blogger for Sweet Preservation. To write this post, I received a free box of sweet cherries from the state of Washington fruit growers. When I was asked to be a part of Sweet Preservation again this year I secretly hoped that I would get chosen for cherries. I have been craving cherries all winter long and locally we did not have a good cherry harvest in our area last year, so I did without cherries for the most part. You can imagine how excited I was when I received a box in the mail that was full of cherries! Sweet red little jewels that my family could not wait to sample.
The first request my family had was for cherry pie filling. We did not can any cherry pie filling last year due to the shortage of cherries in our area which is when having a nice supply of Washington cherries available in the grocery store is awesome. I am kicking myself for not freezing at least a few bags of cherries last year from Washington when I knew our local crop was going to fail. These cherries from Washington are firm and crimson red with a delicate stem attached. The cherries are sweet and juicy with a nice but subtle tart aftertaste. Sweet Preservation has provided a nice guide on how to buy the best stone fruits.
I have never canned sweet cherries for pie filling before, so I was surprised how the Clear Jel and sugar solution really brought out the tartness in the cherries. I liked the unexpected flavor that the pie filling brought out in the cherries. I think this pie filling would go really great in a black forest cake or in some cherry danishes where the intense red color can really pop. I also decided to use a splash of dry red wine in the pie filling for a nice unexpected flavor that you do not find in other pie fillings. For me cherries and red wine go together perfectly. For the wine, you want a small splash of something that you enjoy, but it does not have to be your favorite bottle or even an expensive bottle. I used 1 tsp of wine per quart of pie filling. I think this is the right amount to give the pie filling a hint of wine flavor without going over board.
I decided to cut my cherries in half for this pie filling instead of using my cherry pitter because I felt that the pitter would leave the cherries too large for pie filling. These sweet cherries are larger than a quarter. If you use smaller cherries, you could use a cherry pitter. However, I do like how the halved cherries look in the jar. I love when you line up all my jars of canned food that they all look unique with different colors and textures. As usual, I added less Clear Jel than the National Center for Home Preservation recommends because I find their pie filling too thick. Clear Jel is a modified cornstarch that is approved by the USDA for home canning of pie fillings of acidic fruits. You can find Clear Jel at Amish or German Baptist grocery stores or on line.
I even found these cute flower labels that remind me of cherry blossoms on the Sweet Preservation site that I can put on my jars if I decide to give them out as gifts this year.
Ingredients (makes 1 quart) modified from The Center of Home Preservation
3 1/3 cups cups of cherries, cut in half
1 quart water
1 cup granulated sugar
1/4 cup Clear Jel
1 tsp dry red wine
1 tbsp + 1 tsp bottled lemon juice (not fresh)
1. Blanch the cherries for 1 minute. To blanch, add the cherries to a 1 quart of boiling water. Add the cherries to the boiling water. The 1 minute time starts after the cherry solution starts to boil again.
2. Drain the cherries and reserve the liquid and cherries. Keep the warm cherries covered in a bowl. I usually keep them covered with a dish towel.
3. Measure of 1 1/3 cups of blanching water and add it to a medium saucepot.
4. Add the sugar, Clear Jel, and red wine to the saucepot and heat on high heat with stirring constantly until the mixture is thick and starting to bubble. I find that Clear Jel thickens very quickly especially around the edges of the pot.
5. Add the lemon juice and let the mixture boil for 1 minute while stirring constantly.
6. Add the cherries to the to the Clear Jel mixture and gently stir.
7. Add the cherry pie filling to a hot sterile jar leaving 1 inch headspace. Seal with a two piece canning lid (reminder Ball canning lids are not recommended to be placed in a pot of simmering water anymore.)
8. Process in a boiling water canner for 30 minutes. If you live at a high altitude, then you need to increase the processing time. At 1,001-3,000 feet process for 35 minutes; at 3,001 to 6,000 feet process for 40 minutes; at 6,000+ feet process for 45 minutes.
Monday, June 1, 2015
The kids and I have come up with a new goal for ourselves. We want to go on a hike in all 50 states! I will be documenting our adventures on this blog. As we complete hikes and I blog about them I will be linking them up to this page, so far I have just listed hikes that we have gone on so far with all 3 kids, but I have not blogged about any of them yet. I love to hike and travel, so I think this will be a fun goal for my kids and me. Do you have a favorite place to hike in your state? Tell me in the comments your favorite place to hike in your state.
Indiana: Celery Bog, Moyer Goulds, Turkey Run State Park, Shades State Park
Missouri: Table Rock
North Carolina: Crowders Mountain Pinnacle Trail
South Carolina: Botany Bay
West Virginia: New River Gorge Long Point Trail
Monday, May 4, 2015
I have been foraging ramps and fantasizing about growing those beauties in my forest garden. One day I will have a nice spring crop of ramps right in my own back yard, but until then I will forage them at a land trust.
Eggs and ramps are one of my favorite combinations. The nice onion with a mild background flavor of turnip from the ramps enhances the eggs perfectly. I had two egg yolks sitting in my refrigerator from another meal that used only egg whites, so I made a nice buttery hollandaise sauce that has a nice subtle hint of tangy lemon for my eggs and ramps. The hollandiase sauce adds a richness to the meal without over powering the salmon and eggs. I layered that all on top of my crunchy whole wheat English muffin with some smoked salmon for a very hardy brunch after foraging. This is one of my all time favorite spring meals and it is nice enough for company. Nothing screams early spring to me like ramps.
2 large eggs
pinch of salt
4 ramps (more or less depending on how much you like ramps)
1 tbsp butter + 1/2 tsp unsalted butter
1 whole wheat English muffin
2 ounces smoked salmon
hollandaise sauce (recipe below)
1. Beat the eggs and pinch of salt together in a small bowl. I use a whisk to beat my eggs.
2. Wash and chop the ramps. I like mine chopped about the size of a dime. Add the ramps to the beaten eggs.
3. Add 1 tbsp of unsalted butter to a hot cast iron pan over high heat.
4. When the butter bubbles add the eggs to the center of the pan.
5. Gently stir the eggs in the pan. Once the eggs start curdling, then fold the eggs instead of stirring the eggs and drop the temperature to low.
6. Once there is no more liquidy eggs, remove the eggs from the pan and set aside.
7. Cut the English muffin in half and place the rest of the butter on the English muffin and toast the muffin until the edges are slightly golden brown.
8. Remove the English muffin from the heat and place on a plate.
9. Place the eggs and salmon on the English muffin.
10. Drizzle with hollandaise sauce.
For the hollandaise sauce
2 egg yolks
juice from 1/2 lemon
1/4 cup unsalted butter, melted
1. Simmer a cup of water in a small sauce pot over medium heat.
2. Vigorously whisk the egg yolks and lemon juice in an oven safe medium size bowl until the volume has doubled. The bowl should be able to fit over a small sauce pot of simmering water without falling into the water. You can also use a double boiler.
2. Place the bowl on top of the simmering water.
3. Vigorously whisk the egg mixture over the heat while slowly incorporating the melted butter. You do not want the eggs to get too hot or they will scramble.
4. When the sauce is thick and doubled in size, remove the sauce from the heat and store in a warm place until ready to use.