One of my favorite fresh vegetables from the garden is sweet corn. But then maybe tomatoes, cucumbers, beans. limas, spring onions, lettuce all rival for top of the list!!! It is just hard to beat homegrown veggies that you harvest and eat the same day. They are all my favorites. Normally I chose my meat and plan my meal around it. But in the summer I plan my meal around my vegetables, often having multiple vegetables the same meal.
Yesterday was sweet corn day. Jill, Karla and Ryan came and in a little over three hours we harvested, shucked, silked, washed, blanched and froze 5 pints and 34 quarts of Honey Select sweet corn and cleaned up the mess! My favorite for years has been the Incredible variety but I was getting a little disappointed in how it was losing some of its sweetness in the freezer and decided to try something different this year. So far I am very impressed. The ears were large and the flavor excellent. Time will tell how it freezes. That is the real test of quality.
Honey Select Sweet Corn
The last several years we started having deer and coon problems. About two weeks ago, the deer snacked on my tomatoes stripping a significate amount of the leaves off several plants. War was declared! Gene came to my aid and erected a temporary electric fence; high enough to repel deer and low enough to zap the coons. In case you don’t know both deer and coons love sweet corn and can wreck havoc in one night, usually the night before you plan to harvest. I have a gorgeous garden this year and did not want to share with cute eyes and trophy horns!
Beautiful large ears of corn
Hopefully a deer and coon proof fence.
Gene and Karla pulling the corn. We always pick early in the morning.
Ryan carrying the full buckets to the husking table.
The husking table is set up under a shade tree to minimize the hot sun on the corn. We ended up with 185 ears of corn (10 we ate for lunch)
Shucking, silking and trimming off wormy spots.
Washing and removing the remaining silk.
I blanched the corn in boiling water for two minutes and then put into a sink of tap water to cool a few minutes before moving to an ice-cold bath to finish cooling. Blanching is important as it stops the enzyme action which causes loss of flavor, color and texture.
We used a corn cutter. I have it set to make a nice kernel and cream mix.
We cut some off with a knife as Jill wanted whole corn for soups.
Mother always said that you run from the garden with your sweet corn; meaning you process as fast as possible for good quality corn in the freezer. The sugar in the corn starts turning to starch as soon as it is picked so it is important to get it in the freezer as quickly as possible. If you pick your corn in the morning for supper, put it in the refrigerator with the husks on until you are ready to cook it. I never pick one day and process the next.
We had a good assembly line going and it was fun work and not so hard on anyone. The yield was 2.5 ears per pint which is really, really good. I had done the processing of my corn earlier in the week so Jill went home with a good winter supply, maybe 2 winters.
After Ryan finished washing the corn, he went with Grandpa and got to have his first tractor driving experience. I think it was a little intimidating! He has his learners but it is a whole lot different climbing into a “big” tractor and shifting gears! I would have gotten a picture if I had known it was taking place.
This recipe came from “Mennonite Country Style Recipes” cookbook by Esther Shank, my aunt. It is on page 615 and was submitted by Barbara Bowman. Jill has been using this recipe and really likes it.
Print Recipe
Apple Pie Filling to Can
Use any good cooking apple for canning. Bowman likes the Stayman or Grimes Golden. We like the Ginger Gold.
Servings
Quarts
Ingredients
Sauce: Combine in large saucepan. Cooked until thickened, stirring constantly. Remove from heat.
Fill jars with raw apples, adding layers of syrup as you fill, otherwise there will be too many air pockets. Leave 1 inch headspace. If jars are too full, syrup will spew out during processing! Tighten lids and process.
The recipes says hot water bath the jars for 25 mins. We pressure canned at 5# pressure for 8 mins.
Jill and the grandkids came on Saturday with 3 bushels of Ginger Gold apples in tow. We were planning to make applesauce and apple pie filling that afternoon and I was a little concerned that it was going to be a late night. Was I ever wrong!
The grandkids (Jill’s two and the two oldest of Keith) are basically adults now and everyone of them knows how to work. We jumped right in on a major canning project and in less than two hours had completed the process and had an apple blast!
I was reminded of the song we sang as kids, “When we all work together, together, together, when we all work together how happy we’ll be.”
Pictures of our afternoon.
Karla washing the apples.
Emily and I cut the apples into quarters and removed the blossom end.
Lauren ran the apple peeler.
I had never used an apple peeler. I had one upstairs that I had gotten several years ago to give as a gift and never gave it. Jill forgot hers so I decided now was the time to claim this as mine. I was totally impressed. That thing peeled, cored and sliced the apples so neat. I had no idea what a gem I had tucked away and was not being used. The kids had a lot of fun with it.
There is more than one way to eat a peel!
The neatest little rings that you ever did see! I would cut the sliced apple into quarters and they slide into the jar so neatly. We won’t tell you how many Ryan ate! But, he is a growing boy!!!!
I stuffed the jars with apples for the pie filling.
Jill kept two kettles cooking for the applesauce.
Jill made the sauce to pour over the apples and processed them.
Ryan was the Victoria Strainer cranker! I never in all my canning had one of these and now I want one!
Karla filled the freezer containers with the finished product.
Lauren somehow ended up on the floor after missing her mouth eating an apple. I never did understand what totally happened or how she missed her mouth but it sure was funny!
We laughed and chatted and had a good time as we worked together.
“When your work is my work and our work is God’s work, when we all work together how happy we’ll be.”
Homemade applesauce is so good. Today I helped my daughter, Jill, make applesauce using Golden Delicious apples. The Golden Delicious make a thick, sweet, golden applesauce. They are good for canning or freezing and take very little sugar. Golden Delicious are my favorite all-purpose apple and are available in mid to late September. They are also good for eating raw, baking, cooking, apple-butter and cider.
We cut the apples in half and take the seeds out before slicing the half in slices. Do not peel.
We cook the slices in a large kettle on medium heat on the stove. Add a cup of water to the kettle of apples to help keep them from scorching. You must stir frequently.
Cook until the apples are soft.
Remove from heat and either squeeze them through a Victoria strainer or a sieve like this to remove the pulp from the skins.
Add sugar to taste and spoon the hot sauce into clean canning jars filling to the lower ridge on the lip of the jar.
Add lids (heated in water) and rings.
Pressure quarts 5 minutes on 5 pounds pressure.
After 12 hours of cooling, remove the rings and store in a cool, dark room.
For detailed information on “how to can” see my blog “How to Use Your Pressure Canner”.
To freeze: put cooled sauce in freezer boxes and freeze.
Other suggestions or tips:
If you like a tart applesauce (my favorite) use Transparent Apples (older variety of green apples) which are available at orchards in late July. A tart sauce takes a little more sugar but I love the flavor.
Jill said she prefers to can the sweet apple sauce and freeze the tart.
My mother likes to peel her apples before cooking and then blend the cooked apples in the blender for really smooth applesauce.
A Victoria Strainer is a neat canning gadget to use on apples and tomatoes (for juice). It very neatly separates the pulp for the skins.
I feed the apple peels to my chickens. They love them.
These are general directions for using your pressure canner. The amount of pressure and length of canning time will vary with each vegetable, fruit, or meat.
In a small pan bring the jar lids to a boil before you put them on the jars and tighten firmly.
Put 2 quarts of water in the pressure canner. I add 1 tsp. cream of tarter to the water to keep the aluminum inside of the canner shiny and clean looking.
Carefully set the jars into the canner.
Put on the lid and turn the temperature on high. After steam starts coming through the vent on top of the canner, set the weight on top of the vent hole.
After several minutes the canner vent will close and the temperature gauge will start to rise. It takes about 1 minute to raise the gauge 1 pound of pressure. Adjust your temperature to keep it at the correct pounds of pressure. I always set my timer. Do not walk away from your canner unless you take your timer with you so that you have that constant reminder. Your canner is very safe to use and I have never had any accidents or close calls. But if you leave it and forget about it and the gauge goes into the black warning zone you might end up with a hole in your ceiling.
When my gauge reaches the desired amount of pounds I can usually turn the burner back to medium high and it will hold consistent pressure. A pound or two over is no deal I do not like to be under.
When the timer rings, turn your burner off and let the canner sit on the burner until the gauge reaches 0. It is very important that you DO NOT OPEN the canner before the gauge reaches 0. The canner is under pressure and you could have serious scald burns and broken jars if you do. When it is 0, you can safely open the canner and remove the jars.
I set the jars on a towel on the counter to cool.
Within a few minutes you will hear the “popping” of the lids as they seal. This is music to the ears! The center of the lids will actually pop downward. If one has a bubble and isn’t firmly down within 15 minutes, it has not sealed. You may open the jar and immediately can it again using an new lid or you can put it in the refrigerator to use within the next several days. This evening I had one that acted like it wasn’t going to seal-all the others had so I turned it upside down for a few seconds and it sealed. I got lucky! Sometimes it will seal and sometimes it won’t. You have to do this within the first 10-15 minutes while the jars are still very hot.
I let the jars cool overnight and then I remove the rings. The lids will stay sealed and put the jars in my pantry to store.
A very helpful hint…these are words to the wise!!!!
Always, always clean up your pots and pans immediately. They clean up easy while they are hot but if you let them sit and cool, you will have a difficult mess on your hands.
If you have a jar that does not seal for some reason, you can either recan it or eat it. When you press your finger on the center of the lid and it buckles-has a bubble in it- you will know it did not seal. There can be several reasons for this: the jar was underfilled, overfilled, the lid not tighten properly, food on the lip of the jar or the lip of the jar has a rough edge. And sometimes you just don’t know!
There, I showed you how to do it! Now it is your turn and you can do it too.
I have a recipe I really like for salsa. It is easy to make and tasty to eat.
These ingredients are flexible and can be adjusted to suit your taste.
15-20 large tomatoes, chopped
3 c. or 4 large onions, chopped
2 c. or 3 green peppers, seeded and chopped
1/2 c. or 8 Jalapeno peppers, chopped (4 without seeds and 4 with seeds) and/or 6 cayene peppers, chopped (may use 1/2 tsp. dried peppers). The amount of peppers you use will determine how “hot” it is. I personally like a mild and only use one kind of the hot peppers.
1/2 c. Parsley flakes
6 T. Sugar
1/2 c. Vinegar
3 T. Basil
3 T. Salt
2 T. Lemon Juice
1 tsp. Cumin
1 T. Chili powder
1 tsp. Garlic powder
3 tsp. Celery Seeds
1 c. or 2 cans Tomato Paste
1 tsp. Oregano
Cook salsa until all ingredients are soft. Mix 5 T. cornstarch to a little water and add to hot salsa to thicken.
Fill pint jars with hot salsa and pressure can 5 pounds pressure for 10 minutes or hot water bath for 22 mins.
Yield: 16 pints
Note: to pressure can use the same instructions in my blog “How to Can Tomato Juice”.
Georgia is known for it’s peaches but the beautiful Shenandoah Valley of Virginia can also grow some awesome fruit.
I have fallen in love with “Blazing Star”, a yellow peach from Turkey Knob Growers who are a part of Bowman’s Orchard in Timberville, VA. They were so sweet, juicy and as the saying goes “gorgeous as a peach!” They were so juicy I had to lean forward over the sink to eat one or I would have been wearing the juice on my front side! They also hold well while you are peeling and very importantly they are “cling-free”, which means the seed or pit is easy to pop out. They also have very little fuzz. They have several “Star” peaches and Blushing Star is their white peach.
I used to like Red Haven, a good older variety, but they have fallen out of my good graces as they have a tendency to cling tightly to the pit, making them very difficult and frustrating to process.
You want your peaches to be soft but not mushy to process. If they are hard let them set for a day or so. When you give a little, gentle squeeze they should feel soft.
There are two ways to remove the skins. My favorite way is to sit in my chair and peel. It takes me about 40 seconds with a sharp paring knife to cut the peach in half along the natural groove of the peach, pop the pit out and peel both halves. I peel in a circular motion around the half.
Another way to remove the skins is to drop the peach in boiling water for approximately 1 minute.
Remove the peach with a slotted spoon and drop into a container of ice water. The skins will slip off. Then cut the peach in half and pop out the pit. (By the way, I would have peeled 2 peaches by the time this is done plus I was sitting and not standing on my feet!!!)
You can can peaches in halves, quarters, slices or chunks. I like to do some each way. The chunks I use to make peach cobbler or pie. An easy way to put the halves in a jar (wide mouth jars work best) is to use a fork. Drop the peach face down and layer additional peaches face down on top.
Fill the jars with a medium sugar brine. I simply use hot tap water-no sugar. The peaches are so sweet and with Gene being pre-diabetic we use almost no sugar. Fill to the lip at the neck of the jar. Do not overfill.
To make a medium sugar brine mix 2 cups sugar with 4 c. water. Fill the jars with brine. Another option is to put 1/2 c. per quart and fill with warm water.
Boil the lids in water for a few minutes and set on top of filled jars.
Add the ring and tighten securely.
Put 2 quarts of water and 1 tsp. cream of tarter in the pressure cooker. The cream of tarter keeps the inside of the canner looking shining.
Set the jar into the pressure canner.
Put the lid on the canner and when you see steam coming out of the vent hole on top put on the weight. The gauge will soon start to rise and you want 5 pounds of pressure for 8 minutes.
I always set the timer so I do not forget about the canner. You do not want to leave the canner. Choose another project to do in the kitchen so you are close by. If you do walk away-even for a few seconds, take your timer with you so you have the reminder of the canner on the stove. The canner is very safe to use but if you forget about it and the gauge goes into the black danger zone you could end up with a hole in your kitchen ceiling!
Once the allotted time is up, turn off the stove and let the gauge come down to zero. When the sound of air escaping from the vent has quit it is safe to open the canner and remove the jars. I set them on a towel on the counter to cool. Within a few minutes you will hear the delightful popping of the lids as they seal.
Let the jars cool overnight and then remove the rings. The jars will stay sealed and store in a cool, dark room. In a warm, well-lit room the peaches have a tendency to darken over time.
To freeze peaches…..
Simply peel, pit and slice peaches into freezer containers. Sprinkle a little sugar over the layers of peaches and freeze. (Note: I do not use any sugar).
Peach Jam
I use the peaches that are bruised or extra soft for jam. I use the recipe on the “pectin” box. I prefer freezer jam but they have recipes for jam, jelly, freezer and canned. I made the sugar-free this year.
Questions: (These are in response to questions asked from my blog post).
Why does the pit (seed) not want to pop out of my peach? If peaches are not quite ripe this can be a problem. But usually it is the variety of peach. I always make sure I buy “cling-free” peaches. I am not sure why any orchard would raise and sell peaches that aren’t “cling-free” but they do. Red Haven is a good example of a peach that can go either way. They are a very good flavored peach. I love them. But sometimes they are “cling-free” and sometimes they are not. When the pit will not release you mutilate the peach trying to free it. I refuse to buy them.
For additional canning questions, look at my blog post called “Frequently Asked Canning Questions”.
This blog posting will be continually updated as I receive questions. If you have a question you may comment at the end of the blog or email me at hffinc@i-c.net. I also welcome additional comments or answers.
1. If a can does not seal is it safe to eat?
Absolutely. You will know within half an hour if it does not seal. Simply put it in the refrigerator and eat within 4 or 5 days. It would have the same self life as any opened can of vegetables.
2. Can I “re-can” a jar that does not seal?
You sure can. Open the jar and make sure the rim is clean. Use a new lid and process the same as the first time.
3. Can I turn the canner off and come back later to finish canning?
No. You must finish the process all at one time. The pressure needs to be held at a certain level for a prescribed number of minutes.
4. After canning what if my jar of peaches or snaps has lost some of the water?
Sometimes this happens and you don’t know why. As long as the jar has sealed they are safe.
5. How do I know if the jar has sealed?
The lid will pop inward and when you press your finger on the lid it is firm. If the center is bubbled up and there is a give in the lid it has not sealed.
6. Do I leave the rings on the jar after they have sealed?
No. After the jars have cooled, remove the rings and use them again. The jars will stay sealed.
7. Can I prepare the vegetable such as tomato juice or snaps and put in the refrigerator until the following day?
Yes. There is no reason you can’t do that. However on vegetables the sooner they are canned the fresher and better they are. Always do sweet corn immediately.
8. Can I help a jar seal?
Sometimes if you catch it soon enough. Occasionally I have one that doesn’t seal and I turn the jar upside down for a few seconds. It will then seal. This has to be done will the jar is still very hot. Once they have cooled it does not work.
9. Why does a jar break in the pressure canner?
I don’t know-I had a quart of peaches break yesterday. The jar could have a small crack or weak spot in it. Do not each the vegetables or fruit from the broken jar as they could have glass in them. The rest of the jars are fine.
Always use canning jars. Glass mayonnaise jars, etc are not safe for canning, the glass is too thin.
10. Can I reuse my lids?
No. Never. You may reuse the rings.
11. Do I need to boil the water first that I pour into the jars of snaps, peaches, etc.?
I have not found that it is necessary. Tap water is much easier to work with.
12. Why does liquid leak from the jar when I am taking it from the canner or right afterwards and what do I do?
Do nothing. Do not try to tighten the ring as it makes it worse.
It seems to happen when I open my canner a little too quick and the inside pressure has not equalized completely with the outside air pressure. (I could be wrong).
Usually the jars will seal anyways but sometimes if too much leaks out they don’t.
Be sure to let the gauge come completely back to zero and the sound of air escaping from the vent has ceased before opening the canner. I try to wait a few more minutes-can let it set for 5-10-before opening the canner.
Sometimes it happens if you don’t have the ring screwed on tight enough. Sometimes they will seal and sometimes they will not.
13. Can I put a half full jar in the canner?
No. It will not seal.
14. What happens if my pressure gauge does not work?
If the gauge does not work your canner is not safe to use. If it is building pressure you will have NO IDEA what pressure the canner is at and you could have an explosion. This is an extremely unsafe situation.
If the gauge is not working because the canner has not sealed you are not pressure sealing your jars. The gauge has to work or else you need to hot water bath your produce which takes longer.
Today I will share with you how to can tomato juice. Canning whole tomatoes is at the bottom of this post.
First of all I just have to show you a few pictures of my Better Boy tomato plants. They are really doing well this year and we are enjoying fresh tomato sandwiches. I finally got enough to start canning.
Choose vine-ripe tomatoes, wash, core, and remove any bad or damaged spots.
Cut into wedges and put into a big pot to cook.
Then I take my hands and squeeze some of the tomatoes to make some juice in the pot. I usually add about 1 cup of water so the tomatoes don’t stick to the bottom of the pan and scorch.
Cook the tomatoes until they are fall-apart soft and juicy. Stir frequently.
It will take 15-20 minutes, depending on your size of pot.
I have a very simple sieve which I use to extract the juice from the skin and seeds. I do not have a juicer.
It sets perfectly into my old enamel dishpan -they probably aren’t even available any more!!! I have one of the large white plastic Tupperware bowl but it is not big enough.
Dip the hot tomatoes into the sieve. Fill about 2/3 full. You do not want to overfill or when you spin the wooden stick around the tomatoes come out the top of the sieve.
I was trying to take pictures during the process and I had to do everything with my left hand in order to snap the picture with my right so if I look a little awkward that is why. There was no way to snap the camera with my left hand!!!
Center the wooden rod in the center of your hand and roll it around the edges of the sieve until all the juice is extracted and the skins and seeds are left. It is easy to do and you will soon get the hang of it. It only takes a few seconds to do.
When I am done I have a bowl full of juice ready to can.
I like to pour the juice into a large 4-cup measuring bowl to pour into the canning jars.
After the jars are filled to the lower rim at the neck of the jar I add 1 tsp. salt per quart.
In a small pan bring the jar lids to a boil before you put them on the jars and tighten firmly.
Put 2 quarts of water in the pressure canner. I add 1 tsp. cream of tarter to the water to keep the aluminum inside of the canner shiny and clean looking.
Carefully set the jars into the canner. Today I had 6 quarts and 1 pint. I put them all together as it really will not make any difference. Quarts and pints are both done the same amount of time. I was a little bit short on juice so I added an inch or so of water to several of my quarts of juice. You will never be able to tell I cheated!!!
Put on the lid and turn the temperature on high. After steam starts coming through the vent on top of the canner, set the weight on top of the vent hole.
After several minutes the canner vent will close and the temperature gauge will start to rise. It takes about 1 minute to raise the gauge 1 pound of pressure. For tomatoes you want the gauge to go to 5 pounds. Adjust your temperature to keep it at 5 pounds of pressure for 5 minutes. I set my timer. Do not walk away from your canner unless you take your timer with you so that you have that constant reminder. Your canner is very safe to use and I have never had any accidents or close calls. But if you leave it and forget about it and the gauge goes into the black warning zone you might end up with a hole in your ceiling.
When my gauge reaches the desired amount of pounds I can usually turn the burner back to medium high and it will hold consistent pressure. A pound or two over is no deal I do not like to be under.
When the timer rings, turn your burner off and let the canner sit on the burner until the gauge reaches 0. It is very important that you DO NOT OPEN the canner before the gauge reaches 0. The canner is under pressure and you could have serious scald burns and broken jars if you do. When it is 0, you can safely open the canner and remove the jars.
I set the jars on a towel on the counter to cool.
Within a few minutes you will hear the “popping” of the lids as they seal. This is music to the ears! The center of the lids will actually pop downward. If one has a bubble and isn’t firmly down within 15 minutes, it has not sealed. You may open the jar and immediately can it again using an new lid or you can put it in the refrigerator to use within the next several days. This evening I had one that acted like it wasn’t going to seal-all the others had so I turned it upside down for a few seconds and it sealed. I got lucky! Sometimes it will seal and sometimes it won’t. You have to do this within the first 10-15 minutes while the jars are still very hot.
I let the jars cool overnight and then I remove the rings. The lids will stay sealed and put the jars in my pantry to store.
Several very helpful hints…these are words to the wise!!!!
Watch your pot of tomatoes when they are cooking so they do not boil over or scorch (burn) to the bottom of your pan. You will learn your lesson very quickly the hard way if you don’t. It is not an easy mess to clean up!
Always, always clean up your pots and pans immediately. They clean up easy while they are hot but if you let them sit and cool, you will have a difficult mess on your hands. Tomato juice is hard to clean.
Note: If you do not have a tunnel sieve like I used, you can use a strainer, bowl and spoon. Sometimes I use this if I don’t have very many to do rather than get out my sieve.
If you want you may hot water bath your juice. Cover the jars with boiling water for 15 minutes.
Canning Whole or Quartered Tomatoes
Choose vine ripe tomatoes and rinse in water to remove any dirt.
Put a large pot of water on the stove and fill about 2/3 full of water and bring to a boil. Drop the whole, unpeeled tomatoes into the hot water for about 1 minute. Depending on the size of your pan you can do maybe 10-12 at a time. Gently remove tomatoes and drop into ice-cold water for a few minutes. The peels will crack. Take your knife and core the top of the tomato and the skins will slip off.
Stuff the whole or quartered tomato into quart or pint size jars. I press the tomatoes in, filling the jar. By pressing the tomatoes into the jars they make their own juice and you don’t need to add any water. If necessary, you may add some water to finish filling the jar. Add 1 tsp. salt per quart or 1/2 tsp. per pint.
Pressure can quarts at 5 lbs. pressure for 10 minutes using the same method as used for juice. Pints, I do 8 minutes.
We love limas. My favorite is the Fordhook variety but I like to pick them young. There is no comparison to homegrown limas and limas found in the grocery store. I have tried numerous times to buy them, even buying the Fordhook variety, but they are very mealy. Some things I like to can and some freeze. Limas I like to freeze. They have much better favor.
After they are picked I find a nice place to sit and shell.
Shelling limas is not hard, just give the bean a twist and it pops open. With your thumb nudge the beans out of the pod.
I washed the shelled beans twice to remove any dirt.
Now they are ready to freeze.
I have a special pan I blanch my beans in.
Fill the pan about half full of water. When the water comes to a boil add some limas to the top part (sieve section).
Bring to a boil for 1 minute. Lift the sieve section out of the pan and dump the beans into a pan to tap water to cool for several minutes. Then I dump them into ice water to finish cooling. The reason I put them in tap water first is simply to cool them some and help save on the amount of ice needed.
After they are cool I spoon them into freezer boxes or bags.
I write the date on the top and put them in the freezer.
I am a country gal who enjoys writing, gardening, baking and my family. My husband and I own a retail feed store and it keeps us active and busy. We love living in the country and on our beef farm. We retail natural, Angus, dry-aged beef in our store and a local "natural" store.
My writings, called "From A Grandma's Perspective" are mostly inspired from our five delightful grandchildren. These along with "Life Perspective" can read on our web page at www.hffinc.com under the "Who We Are" tab.
By the way, I love hearing from people who read my blog!!!
