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what are you canning this year?

Use some Captain Jack's Deadbug Brew. It's organic and it will get rid of the bugs.

Dec 26, 2011
brensgrrl in Home Cooking

what are you canning this year?

Every year I can. In 2011, I put up Sauerkraut, Spaghetti Sauce, Ketchup, Apple Butter, Green Beans, Corn, Beef Broth, Chicken Broth, Carrots, Potatoes, Dill Pickles, Sweet Pickles, Hot Peppers, Tomatoes, and Beans. I didn't make any jelly this year. . .

Dec 26, 2011
brensgrrl in Home Cooking

what are you canning this year?

Sounds very tart and vinegary. I prefer the old Pennsylvania Dutch recipe:

Peel, measure and cut about 3 quarts of beets
2-1/2 cups granulated sugar
3 cups of white vinegar
1/2 teaspoon ground cinnamon
2 Teaspoons ground Allspice
1 Teaspoon of salt
1 cup water
Cook beets until just tender. Do not overcook. Put all of the other ingredients in a large non-Aluminum pot and bring to a boil. Add beets and simmer 5 minutes. Pack hot beets into jars and cover them with the vinegar mixture from the pot. (Pints or quart jars, doesn't matter) Process in a Boiling Water Bath canner for 30 minutes, making sure that the jars are completely covered by boiling water.

These are excellent for adding to salads and making pickled egg dishes.

Dec 26, 2011
brensgrrl in Home Cooking

Sun Dried Tomatoes with Oil & Garlic – Botulism

Agree. Freezing is an excellent way to preserve this type of food. For example, I made caramelized onions for French Onion Soup in advance and froze individual batches in air tight containers. Worked perfectly. But you must freeze promptly, don't allow the food to cool excessively or you will defeat your purpose.

Dec 26, 2011
brensgrrl in Home Cooking

Sun Dried Tomatoes with Oil & Garlic – Botulism

This is why you should only use a Pressure Canner to put up foods unless you are an expert canner. The Pressure canner gets far hotter than the boiling point of water, and it literally autoclaves the food, killing the botulism spores. Everything that is canned does not have to be in sugary sauces or vinegary brines. But for most applications where it is not jellied, candied or pickled, you MUST use a Pressure Canner.

Dec 26, 2011
brensgrrl in Home Cooking

Sun Dried Tomatoes with Oil & Garlic – Botulism

You should never add oil or any type of fat to anything that is to be canned. You can can foods as pickles, in plain water or in fat-free broth with the use of the proper equipment (Pressure Canner), but in no case should oil be added. You can can the tomatoes with the Basil (add about a teaspoon of lemon juice to each PINT) and process in a Pressure Canner. When you go to serve it, dress it with Olive Oil then, but do not add oil to the jar. BTW use DRIED basil, not fresh. When fresh basil is canned, it might lend a bitter taste.

Dec 26, 2011
brensgrrl in Home Cooking

can I "can" roasted garlic in oil?

the answer is no. Oil coats the vegetable and prevents the heat of the Pressure Canner from doing its job. This results in improper preservation which will allow botulism. It is not recommended that Garlic or onions be canned in any event unless they are pickled (packed in a salt-vinegar brine). Garlic in oil can be stored in the refrigerator, and should be used quickly, usually within a couple of weeks. BTW it is not true that all root vegetables must be pickled. Carrots, Potatoes, Beets, Turnips, and the like can be canned, but only in a Pressure Canner--Never, NEVER by the Boiling Water Bath Method. And you don't have to pickle them. You simply put them up in plain water and then process according to the times shown in the pressure canner's manual. Or you can check with your local university's extension service to get a free canning guide.

Dec 26, 2011
brensgrrl in Home Cooking