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In , on March 25, 2015 with No Comments

Canning 101: Black Beans

Yesterday it was time to can the black beans I’ve been collecting in my cupboard. Yes, I think I’ve had a theme going this week, but it was kind of slow at work – at least at the beginning of the week when I decided this was the week to get some canning done. Of course, as soon as I embarked on this adventure, the work came in, and I was swamped. 🙂

I’d snagged a good deal on about 5 pounds of dried black beans at the grocery store a while back. I put black beans in my chili, and I also like to make a corn and black bean salad/salsa in the summer, so these beans will definitely come in handy. Plus, if they’re canned, I know we’ll eat them. When they sit in the cupboard in those bags, they always seem to get passed over for something else.

I’ve discovered that canning dried beans is easy peasy, and I don’t think I’ll ever buy canned beans at the store again. It’s way cheaper to can your own dried beans, and I like the fact that I don’t have to add salt to the pints unless I want to. Don’t tell Kevin, but that’s what I did! He’s a salt-a-holic. 🙂

Start off by rinsing and sorting the beans – you’ll find rocks, twigs, and just about anything, and you definitely don’t want that going into your jars! Soak the dried beans overnight. Since I was doing 5 pounds at once, I used my huge canning stockpot. Cover the beans with cold water, about 2-3 inches over the top of the beans. Mine soaked up a lot of the water before I went to bed, so I just added more cold water to have the 2-3 inches extra.

In the morning, drain the beans. You’ll be surprised how dirty these beans are! Put the beans back in your stockpot, and cover with fresh cold water. Put on the stove and bring to a gentle boil. Cook for 30 minutes at this gentle boil – not a hard boil, or the beans will split.

Fill pint jars approximately 3/4 full with the cooked beans, and add the cooking water (or boiling water if you prefer) just to cover the beans. Leave a 1-inch headspace. Place lids and rings; tighten just to finger tight.

Process pints in a pressure canner for 75 minutes at 10 pounds of pressure.

I worked up 5 pounds of dried black beans, and I ended up with 20 pints – a full canner for me. 🙂

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In , on March 23, 2015 with No Comments

Canning 101: Chili Beans

I”ll admit it. We’re a bean family. We eat beans in just about every form, from green beans we grow and can every summer to kidney beans, Lima beans….and chili beans. We love chili, especially when the guys are lucky during deer season. Venison chili is the absolute best.

While I’ve canned just about everything under the sun, I’ve never really canned any kind of beans outside of green beans. My mom, mother-in-law, sisters-in law all canned green beans, but I don’t remember any of them canning dried beans. I did can baked beans last summer and again yesterday, which are a big hit in my family by the way, but I decided to do an Internet search about canning dried beans – and boy, did I find tons of information and recipes on how to can them!

I always have lots of dried beans in my cupboard, but let’s face it, they’re a pain in the behind to use. You have to remember to soak them the night before you want to use them – and I usually forget and end up doing the quick 2-minute boil, let them set and then cook them down. However, if I canned up all these dried beans that are taking over my cupboard, I’d have ready-to-use (and ready-to-eat) beans whenever I wanted them. It was my “duh” moment – why hadn’t I thought of this years ago and saved myself tons of hassle??

There’s a grocery store near us in West Liberty that caters to its Mexican community, and aside from getting some really great deals on beef roasts, they stock big bags of dried beans, so I came home with 4 pounds of dried pintos and 4 pounds of dried black beans. The pintos are what I used in my chili bean recipe, and the black beans will be used later, canned plain so I can use them in lots of different recipes.

I found the recipe on the Simply Homemaking blog after a search on Pinterest for different recipes. I doubled the spice blend since I was using 4 pounds of dried beans, and I also added a couple tablespoons of chipotle powder because we like a spicy chili. I didn’t have any coriander, and I didn’t use the oregano it called for.

 

 

Seasoning Mix For Chili Beans:  (for a single batch of 8 pints):
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon freshly ground black pepper
1 tablespoon coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon sea salt
1 tablespoon dried oregano
4 more teaspoons sea salt to add to the jars

Soak the pinto beans overnight, drain them the next day, and add them to a large stockpot and cover them with fresh water. Cook at a gentle boil for 30 minutes. Add the cooked pinto beans to clean pint jars, filling the jars approximately 3/4 full. Add 2 teaspoons of the spice blend to each jar. Add some of the cooking water to each jar, leaving 1-inch headspace. Add lids and rings. Process in a pressure canner for 75 minutes at 10 pounds of pressure.

I ended up with 17 pints of delicious chili beans – and now I know how easy it is to make my own chili beans. I can control the spice blend, and I don’t have to worry about what else may be lurking inside those store-bought cans. Win-win for me 🙂

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In , on September 14, 2014 with No Comments

It’s Jammin’ Time: Ground Cherry Honey Jam

I finally had enough ground cherries to make some jam this year. Usually, between Kevin and the boys (and occasionally me too), they all are eaten long before I have enough of the little gems to do anything with them. We have eaten quite a few this year, but we planted several plants, and they actually survived the onslaught of all the deer and groundhog problems – so I got to make jam for the first time ever! I remember my grandmother making this, and it was sooo good.

 

I used the same recipe I did earlier this year when I made a small batch of blueberry jam. I just substituted an equal amount (1 quart) of ground cherries for the blueberries and used honey instead of sugar. I ended up with five 4-ounce jelly jars of deliciousness that will be hidden out of sight from the boys  🙂

Ground Cherry Honey Jam

1 quart ground cherries
2/3 cup honey (8 ounces)
1-1/2 tablespoons lemon juice

Pour the ground cherries into a low, wide, nonreactive pan and mash. Add the honey and lemon juice; stir to combine. Let the mixture sit until the honey begins to dissolve.

Place the pan on the stove and bring to a boil. Cook, stirring constantly, for 10 to 12 minutes, or until the jam starts to thicken.

 

 

When the jam has thickened, ladle into clean, hot jars. Seal with rings and lids. Process in a boiling water canner for 10 minutes.

Yield:  Approximately five 4-ounce jars

 

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In , , on September 13, 2014 with No Comments

Canning 101: Pork and Beans

I’ve always wanted to try a homemade pork and beans recipe to can, and I found several on Pinterest. Kevin and the boys love baked beans, complete with tons of bacon on top, so I thought it made sense to try and make my own version to have on hand whenever the need for a quick side dish arose.

This recipe was found on sbcanning.com, and there are tons of delicious canning recipes there that are on my to-do list for someday. I had leftover sauce from today’s canning session (I doubled the recipe for canning), so I got more beans ready to eat for supper tonight as well. I do think I’ll cut back just a little bit on the amount of vinegar next time, but I’ll wait to see how everything tastes straight from the jar in a few weeks before I decide for sure. The recipe claims to be a clone for one of the Bush’s baked bean recipes, and so far, I think it’s pretty close.

 

 

Cloned Bush’s Maple Baked Beans

1 pound navy beans, rinsed and picked over
1/2 cup chopped onion
2 Tablespoons brown sugar
1/2 cup molasses
1-1/2 teaspoon mustard powder
1 teaspoon salt
1 teaspoon black pepper
2 cups ketchup (I used Heinz but homemade would be great too)
1 cup pure maple syrup
2 cups water
1/2 cup vinegar, either cider or white (I used cider)
Salt pork, cubed in 1-inch pieces (one piece per canning jar)

Add dry beans to a Dutch oven and add 8 cups of water to cover the beans. Cook on high until the beans come to a boil, for about 2 minutes, and turn off the heat. Cover and let the beans sit in the pot covered for 30 to 45 minutes. The beans will soak up quite a bit of the water during this time.

Drain the beans and add 8 cups of fresh water to the pot along with the chopped onion. Cook the beans and onions for 15 minutes at a full boil.

In another saucepan, combine the brown sugar, molasses, mustard powder, salt, black pepper, ketchup, maple syrup, water, and vinegar. Cook to get a slow boil. It will be sweet but not thick.

Prepare 6 pint jars. Fill each pint jar with 1 cup of the bean/onion mixture. Add 1 piece of salt pork. Add more beans until the jar is about 3/4 full. Ladle hot sauce over the beans, leaving 1-inch headspace. Seal.

Pressure can pints for 75 minutes at 10 pounds of pressure.

Yield:  Approximately 6 pints

I did double the recipe and ended up with 9 pints. I used navy beans that were small, so I’m sure if you use a larger white bean, the yield will be higher.

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In , on September 5, 2014 with No Comments

Canning 101: Salsa

I can’t believe how many weeks have passed since I last posted–sorry! I have been working hard in the canning kitchen and garden, plus my parents had their 50th wedding anniversary, had an auction AND moved the last part of August —-so, I’ve been a bit busy 🙂 I promise I’ll catch you up on all the goodies I’ve been putting up on the shelves in future posts.

Today, though, it was time to tackle a few more tomatoes, and salsa was the name of the game today. When I first made salsa, I went to the store and bought the Mrs. Wages salsa mix. It wasn’t bad, so I did that for a few years. Then our oldest son Cody decided he wanted to grow hot peppers, so he and I came up with a salsa recipe of our own a few years back. I still follow the base recipe, but (of course) I tweak it here and there depending on what peppers I have available and the flavor of the tomatoes. This year we grew San Marzano tomatoes (a Roma-style tomato that I absolutely love), jalapeno peppers, Anaheim chili peppers, habanero peppers, and some sort of miniature bell pepper plant that I picked up on sale at the grocery store. What the deer didn’t eat (can you believe they LOVED eating my Anaheim peppers?), I managed to salvage for a batch of salsa.

Keep in mind this is a base recipe. Cody and I actually did measure the ingredients that first year we made this, but I always adjust peppers and seasonings to taste each time. This recipe will give you a good base for you to tweak to your family’s liking.

Cody’s Salsa

12 pints paste tomatoes, skinned, cored, and chopped
1-1/2 pints finely chopped onions
3 green bell peppers, seeded and finely chopped
6 jalapeno peppers, seeded and finely chopped
4 to 5 garlic cloves, finely chopped
Handful fresh cilantro, roughly chopped
1/2 pint cider vinegar
1/2 cup brown sugar (optional)
1 to 2 cans tomato paste (will depend how thick you like your salsa)
3 to 4 teaspoons salt (to taste)
*Optional hot peppers (if you like): Anaheim, habanero, cayenne, etc.

Combine all ingredients in a large, nonreactive saucepot. Cook until desired consistency.

 

 

Ladle into hot, sterilized pint canning jars. Seal. Process in a boiling water bath canner for 15 minutes.

 

 

 

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In , on August 12, 2014 with 1 Comment

Canning 101: 2 Peach Jams and Blueberry Honey Jam

I bought 2 lugs of Colorado peaches at the grocery store yesterday….boy were they nice! I also picked up 2 pints of nice-looking blueberries and thought as long as I was in the mood to make peach jam, I could easily make a small batch of blueberry jam to go with.

All in all, I canned 17 quarts of peaches, 6 half-pints of peach jam, 5 half-pints of spiced peach jam, and 3 half-pints of blueberry honey jam (one of which never made it to the shelves!)

 

I found a nice recipe for Blueberry Honey Jam on http://www.100daysofrealfood.com/2014/06/26/blueberry-jam-honey-sweetened/. I like this recipe because it’s a small-batch recipe, and I didn’t have to spend a lot of time working on it. The recipe also works for most berries and fruit, with the exception of apples, and I also followed this recipe for one of the peach jams I made today. They both turned out delicious!

Blueberry Honey Jam

INGREDIENTS
  • 1 quart blueberries (approximately 1½ pounds)
  • â…” cup honey (8 ounces)
  • ½ lemon, juiced
INSTRUCTIONS
  1. Pour the berries into a low, wide, non-reactive pan and mash.
  2. Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve.
  3. Place the pan on the stove and bring to a boil. Cook, stirring regularly, for 10 to 12 minutes, until the jam thickens.
  4. To make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.
  5. When time is up, remove jars from the canner and place them on a folded kitchen towel and let them cool.
  6. When the jars are room temperature, check the seals. If the lids have gone concave and don’t wiggle at all, they are sealed.
  7. Any unsealed jars should be refrigerated and used within a few weeks.
  8. If you don’t want to process the jam, just pour it into a jar, let it cool, and put it in the refrigerator.

For my peach jam recipe, I basically used the Blueberry Honey Jam recipe, although I did use sugar instead of honey.

For the spiced peach jam, I had a few peaches leftover from the first box, so I added a few spices that I normally add to a peach pie. I think it turned out delicious!

Spiced Peach Jam

Approximately 2 quarts diced peaches
1-1/4 cup sugar
1 teaspoon good vanilla
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg

Place diced peaches in a heavy-bottomed saucepan and mash with a potato masher. Add remaining ingredients. Heat to a boil, stirring frequently. Cook at a rolling boil for approximately 10 minutes, or until the jam thickens.

Ladle into hot half-pint jars. Seal. Process in a boiling-water canner for 15 minutes.

Yield:  5 half-pints

 

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In , on August 8, 2014 with No Comments

Canning 101: Spiced Pickled Cabbage

We planted 12 heads of cabbage this year, and, of course, after the fact I discovered we didn’t need to make sauerkraut as we had plenty left from last year. So, what’s a person to do with 12 large heads of cabbage? I made a batch of canned coleslaw already (see previous blog post for recipe), and we fried some up a few times for supper. We did ask a daughter if she and her girls wanted some sauerkraut, so some of the heads went for that, but I still had a couple of cabbage with no obvious purpose.

Then I found a recipe for Spiced Pickled Cabbage in Favorite Pickles & Relishes:  Storey’s Country Wisdom Bulletin A-91 by Andrea Chesman.  I found this on my Scribd subscription, and they have so many different bulletins available. If you want to figure out how to do anything, they’ve probably got a bulletin for it!

It’s an easy recipe to do, and I can’t wait to taste it!

 

Spiced Pickled Cabbage

4 quarts shredded red or green cabbage
1/2 cup pickling salt
1 quart white vinegar
1-1/2 cups sugar
1 tablespoon mustard seeds
4 teaspoons grated horseradish
1 teaspoon whole cloves
4 cinnamon sticks

Layer cabbage and salt in a large kettle or crock. Let stand overnight.

The next day, drain the cabbage, pressing out all juice. Rinse thoroughly and drain again.

In a saucepan, combine vinegar, sugar, mustard seeds, and horseradish. Bring to a boil. Tie cloves and cinnamon in a cheesecloth spice bag and add to the saucepan. Simmer 15 minutes.

Pack cabbage into clean, hot pint jars and fill with vinegar mixture, leaving 1/2-inch headspace. Remove air bubbles by running a nonmetallic spatula down sides of the jars. Seal and process in a boiling-water bath canner for 20 minutes.

Yield:  4 pints

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In , , on August 8, 2014 with No Comments

Canning 101: Fresh Tomato Soup

It’s been a slow tomato season this year. First it was too wet this spring, and this summer really hasn’t been warm enough to ripen the tomatoes. They love heat, and we just haven’t had it here in eastern Iowa. We finally had our first BLTs the other night, and today I had enough tomatoes to can something. I usually can whole tomatoes first, but as we grew celery this year (and it was ready to use), I decided to start off tomato season by making tomato soup.

I first got the recipe years ago from my chiropractor. We’d had a bumper tomato crop, and she shared her favorite tomato soup recipe with us. It was a hit, and I’ve been making it ever since. I’ve posted the recipe below, but I do tweak it a bit. I’ve been making it for years now, and I’ve always used the same heavy-duty stockpot, so any more I really just eyeball the vegetable amounts. I know how full the pot has to be to get so many pints of soup, but to start out, it will be easier for you to follow the recipe. You can adjust ingredients after you go through it the first time to see how many onions or how much celery your family likes in the soup. I usually end up with triple the amount of vegetables. I use 1 stick of butter and add enough chopped onions and celery to completely cover the bottom of my stockpot. Then I fill the rest of the pot up with diced tomatoes and end up with approximately 21 pints of soup. Again, once you try the recipe, you can adjust the vegetable amounts to your liking.

 

Fresh Tomato Soup

3 onions, diced
1/2 bunch celery, diced
5 quarts diced tomatoes, peeled and cored
1 stick butter (not margarine)
3-4 Tablespoons flour

In a large stockpot, melt butter. Add diced onions and celery. Saute vegetables on medium-low heat until the celery and onions are soft but not brown, approximately 15 minutes.

Add 3-4 Tablespoons flour (add just enough to soak up any liquid in the pan…you just want to bind together all the vegetables). Cook for approximately 5-10 minutes over medium-low heat. This will give the butter/flour mixture a slightly nutty flavor.

Add your diced tomatoes. Simmer for approximately 20 minutes, stirring occasionally.

 

 

When the tomatoes have released their juice and it resembles soup (as opposed to simply chopped vegetables), you are ready to can the soup.

 

 

Ladle hot soup into hot jars. Add lids and seal.

Process in a boiling water bath for 30 minutes (for pints) or 35 minutes (for quarts).

Yield:  Approximately 4 quarts.

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In , on July 29, 2014 with No Comments

Canning 101: Dilly Dog Relish and Zucchini Pineapple

I just love summer and canning season! There are so many new recipes out there to try, along with my family’s tried-and-true recipes, but this post is about two new recipes I’ve tried this summer. We have tons of cucumbers and will have tons of zucchini, as do most gardeners, so perhaps these two recipes will help you out with your abundance of both.

First up is Dilly Dog Relish. I found this recipe in the e-book The Pickled Pantry:  From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More by Andrea Chesman. I got my copy through my Scribd subscription, but it’s also available through Amazon. It’s definitely well worth a read-through, especially if you’re a crazy canner like me who is looking for a few new and different recipes to try. I did vary from Andrea’s recipe by adding a red bell pepper – never said I followed a recipe exactly!

Dilly Dog Relish

6 cups finely chopped cucumbers (about 12 pickling cucumbers)
2 onions, finely chopped
1 sweet red bell pepper, finely chopped
1/4 cup pickling salt
3 cups white vinegar (5% acidity)
1 cup water
1 cup sugar
6 sprigs fresh dill, chopped (about 1/4 cup)
1 head garlic, cloves separated, peeled, and chopped (I used 9 garlic cloves–adjust to your family’s taste)
1 teaspoon mustard seeds
1/2 teaspoon freshly ground black pepper

Combine the cucumbers, onion, and bell peppers in a large bowl or container. Sprinkle with the salt and cover with ice water. Let stand for at least 2 hours and up to 6 hours. Drain the vegetables in a colander, pressing out any liquid.

Combine the vinegar, water, sugar, dill, garlic, and mustard seeds in a saucepan and bring to a boil, stirring to dissolve the sugar. Add the drained vegetables and stir until well combined. Simmer until hot, about 5 minutes.

Pack the mixture into clean hot half-pint caning jars, leaving 1/2-inch headspace. Remove any air bubbles and seal.

Process in a boiling water bath for 10 minutes. Let cool undisturbed for 12 hours before storing in a cool, dry place.

Don’t open for at least 6 weeks to allow the flavors to develop.

Yield:  Makes 8 to 9 half-pints

I love Pinterest. I’ve found a ton of canning recipes there, and I have a huge collection of recipes on my Pinterest site that I one day want to try, and today is was the day for Zucchini Pineapple. I found this yummy recipe on hickeryhollerfarm.blogspot.com, and it’s definitely a keeper! I always have too much zucchini, and I get tired of simply shredding and freezing it for future use – it almost always becomes freezer burnt and tossed out because I just don’t bake enough zucchini bread. But, I think this recipe will help me go through all that extra zucchini. My youngest son Travis just loves pineapple, so I can’t wait to get his opinion on this recipe.

 

Zucchini Pineapple

4 quarts zucchini, peeled and either grated or diced (your choice)
1-1/2 cups bottled lemon juice
1 can (46 ounces) unsweetened pineapple juice
3 cups sugar

Remove the peel and seeds from zucchini. Coarsely grate or cube zucchini into smaller cubes.

Mix all ingredients thoroughly and simmer for 20 minutes, stirring frequently.

Fill clean hot jars with hot zucchini mixture, leaving 1-2/-inch headspace. Adjust lids.

Process in a boiling water bath for 15 minutes. Remove jars and allow to cool completely.

Yield:  6 pints

Note:  Only use pints and half-pint jars for this recipe. Anything larger and the mixture will be too dense to can correctly. This recipe originated from the Missouri State University Extension Service.

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In , on July 25, 2014 with No Comments

Canning 101: Dill Pickles and Carrots

What a day it was today!  I knew I had cucumbers to deal with, as we’d picked a bunch last night and I had lots leftover after I made mustard pickles last night, but I definitely had my hands full today! While I was busy making another round of mustard pickles and dill pickles, Kevin dug the rest of our carrots, so that was the next item on the agenda for the day.

I really hope these mustard pickles turn out.  It’s a new recipe for us this year, but I’ve tasted the liquid going on the cucumbers, and it’s definitely a tasty one…..so hurry up time so I can taste these pickles! I did another 9 pints of them today.  Seven of them went in the water bath canner, and the remaining two pints are in the fridge just waiting for time to pass so I can sample 🙂 (ETA: These pickles turned out great – I have a new favorite!)

The main pickle of the day, though, were dill pickles. I’ve always used Kevin’s grandmother’s recipe to make dill pickles. It’s definitely an old-timey recipe – complete with a grape leaf in each quart jar, but they are so worth it. It really is a kosher dill pickle recipe, and the boys (and Kevin) just won’t be happy if I don’t make a bunch of these every summer. Depending on the size of your cucumbers, you can do them whole, sliced up into spears, or even make slices, which are really good on a hamburger.

 

Gram Worrell’s Dill Pickles

4 quarts pickles, dill sized
3 quarts water
1 pint cider vinegar
3/4 cup canning salt
1/2 teaspoon alum

Put a washed grape leaf in the bottom of each quart jar. Add a head of dill, a clove of peeled garlic, a piece of hot pepper (optional), and a small onion (or piece of onion) into each quart jar.

Pack pickles in jars.

Mix all ingredients, except the cucumbers, and heat until just boiling. Pour into jars over cucumbers and seal.

Process in a water bath canner for approximately 10-15 minutes. Keep the temperature just below boiling, or your pickles will shrivel up.

Yield:  Approximately 6 to 7 quarts

 

 

As I had a huge tub of freshly dug carrots at my disposal today, what better way to preserve them but to can them? It’s been years since we’ve had a decent crop of carrots. Usually the moles or shrews get to them before we dig them in the fall, so we got the jump on the critters this year, and I had a beautiful crop of carrots to can today.

How to Can Carrots

Trim and scrape carrots.  Slice or cut as desired.

Paw raw into sterilized jars (pint or quart jars per your preference). Cover with boiling water. Add salt (1 teaspoon per quart or 1/2 teaspoon per pint jar). Seal.

 

 

Process carrots in a pressure canner for 30 minutes at 10 pounds of pressure (for quarts) or 25 minutes at 10 pounds of pressure (for pints).

 

 

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