precious preserves: time to put away fresh fruit and veggies for winter use

by:Yucai     2019-12-14
It\'s time to save your memory.
Of course it\'s in a jar.
If you don\'t notice, it\'s the season of cans and preservation.
First of all, all the shops are filled with cans and canned equipment.
In addition, the farm just complains about the gorgeous harvest that is being shared now --
From delicious Canadian peaches and blueberries to tomatoes, cucumbers and lots of zucchini filled with gardens.
Just recently, we got the prize.
Award-winning recipe author and Food Network star Anna Orson works with good people in benadin (
Name behind the tank and save)
Talk about protecting the best art in Canada.
Q: What has changed in canning? Is it easier?
A: Because of the changes in our requirements, there has been A huge change in Canning and preservation.
A few years ago, in winter in Canada, canned food was the only way to buy fruits and vegetables --
This is a case of nutrition and survival, and a way to safely store goods before freezing becomes an option.
Now, cans are a way to celebrate the local harvest, appreciate the activities of the cans themselves and control the ingredients we choose to use.
After an hour, you can \"put\" a small amount of honey.
Also, we can now save out of interest and we can choose a base recipe, but we can add some flavor additions to personalize it.
Like blueberry jam
I gave me lime and lime juice.
I also love that the jar design is more elegant and you can be cunning with your label.
Q: What should consumers fully understand when loading cans?
A: There are two types of cans, both of which are important, follow the appropriate can steps and approved recipes: 1.
Water treatment-
This is the most common type, including 10-
For 15 minutes, a vacuum is created under the lid to keep the jar airtight.
It also needs the least amount of sugar (for jam)
Salt and/or vinegar (
For pickles and sauces)
To preserve the food.
If you reduce the amount of these ingredients, then the items need to be stored in a refrigerator or freezer.
This tank loading method is simple and safe and I use this method often. 2.
Pressure tank-
This less common method of reserve is suitable for foods with low acidity, salt or sugar content and special can tools are required, including pressure tanks.
Q: What can you save?
A: fruit cooked with sugar (
Jam, fruit in syrup)
Vegetables mixed with salt and/or vinegar (
Kimchi, chili sauce, delicious)
It is the easiest to prepare.
Anything that contains protein. meats, fish)
Or in the case of low sugar/salt/acid content, pressure canning is required, but yes, almost anything can be saved in the right way.
Q: What is good to save now or can be saved?
A: blueberries, peaches and blackberries are at their peak for fruits (
Even by September)
I like the second strawberry harvest in August.
So many things are ready right away for the vegetables, so I like to make chili sauce because it uses tomatoes, peppers, onions and garlic, zucchini is a great way to creatively utilize zucchini, which is very rich at this time of year.
Q: What are your favorite items to keep?
A: I am very lucky to live in Niagara. I am in the fruit belt.
I like to make multiple small batches of jam with the same fruit like plum.
A week-to-week, the maturity and complexity of the fruit will change, otherwise I will buy a variety of plum jam \"wines\" from different farms for comparison and comparison.
Recipe: Blueberry lime JamFruit Pectin crystal is a quick and easy way to make old homemade jam.
Be sure not to deviate from the composition measurement or method.
Bernadine.
Ca/recipespiciba cleaning 250 ml water a can manufacturer in boiling water;
Heat the jar to sim with water and heat (180 F/82 C).
Put the screw belt on one side.
Hot cap sealing plate not boiling in hot water (180 F/82 C).
Keep the jar and seal plate hot until ready for use.
Wash and crush a layer of blueberries at a time. Measure 4-1/2 cups (1,125 mL). Wash lime(s)
And fine grate skin, measuring 2 Tbsp. (30 mL). Squeeze lime(s); measure 2 Tbsp. (30 mL)juice.
In a large stainless steel deep pan, stir the berries and lime juice together, 1/2 teaspoon. (2 mL)
Reduce sparkling butter or margarine, as well as the original Pectin.
Take the sugar and spare it.
Make the mixture boil fully at high temperature.
Add all the sugar.
Stir constantly to boil all the mixture that cannot be stirred.
Cook for a minute and stir constantly.
Heat dissipation;
If necessary, remove the foam.
Place hot jam in a hot jar within 1/4 (0. 5 cm)of top of jar (head space).
Use non-metallic appliances, clear the bubbles and adjust the head space by adding more jam if needed.
Wipe the edge of the jar and remove any food residue.
The center hot seal on the edge of the clean jar.
Unscrew the strap until the resistance is met and then increase to a tight fingertip.
Put the full jar back on canner\'s shelf.
The remaining jam is repeated.
Make sure all jars are covered at least 1 inch When canner is filled (2. 5 cm)of water.
Before starting to calculate the processing time, cover the electric fan and boil the water.
Up to 1,000 above sea level (305 m), process —
A jar full of water10 minutes.
After the processing time is complete, turn off the stove, remove the electric fan cover, wait for five minutes, then remove the cans without tilting, and place them upright on the protected working surface.
Cool upright, free from interference for 24 hours;
Please do not use the screw belt.
After cooling, check the jar seal.
The sealed lid bends down and does not move when pressed.
Remove the screw belt;
Wipe and dry straps and jars.
Store the screw belt separately or replace it loosely on the jar as needed.
Label and store jars in cool and dark places.
To get the best quality, use domestic canned food within one year.
Production: About 6-
8x250 jarsChili stew pan made of a mixture of tomatoes, peppers and spices.
Polite Natan. ca/recipes.
Clean seven 250 ml water in a boiling canned water manufacturer;
Heat the jar to sim with water and heat (180 F/82 C).
Put the screw belt on one side.
Hot cap sealing plate not boiling in hot water (180 F/82 C).
Keep the jar and seal plate hot until ready for use.
Tomato skin, core, chop;
It\'s in coreland.
Let\'s stand for 15 minutes.
Discard the discharged liquid.
Measuring 12 cups (3,000 mL).
Place tomatoes, onions, green peppers, red peppers, jalapeno, vinegar, sugar and salt in a large stainless steel pan.
Place cinnamon sticks, bay leaves, mustard seeds, celery seeds, whole cloves and pepper in the square of the cheese cloth, and fasten the spice bag.
Add a tomato mixture.
Boil the chili sauce and stir it frequently. Boil gently;
It is found that stirring occasionally until the volume is reduced by half, about two hours.
Add garlic, ginger and nutmeg during the last 15 minutes of cooking time.
Put the sauce in a hot can within 1/2 (1 cm)of top of jar (head space).
Use non-metallic appliances if needed, remove the bubbles and adjust the head space by adding more peppers.
Wipe the edge of the jar and remove any food residue.
The center hot seal on the edge of the clean jar.
Unscrew the strap until the resistance is met and then increase to a tight fingertip.
Put the full jar back on canner\'s shelf.
Repeat the remaining peppers.
Make sure all jars are at least 1 inch When canner is filled (2. 5 cm)of water.
Before starting to calculate the processing time, cover the electric fan and boil the water.
Up to 1000 above sea level (305 m), process —
A jar full of water15 minutes.
* When the processing time is complete, remove the electric fan cover, wait for 5 minutes, then remove the cans without tilting and place them upright on the protected working surface.
Cool upright, free from interference for 24 hours;
Please do not use the screw belt.
After cooling, check the jar seal.
The sealing disc is bent down and does not move when pressed.
Remove the screw belt;
Wipe and dry straps and jars.
Store the screw belt separately or replace it loosely on the jar as needed.
Label and store jars in cool and dark places.
To get the best quality, use domestic canned food within one year.
Production: about 7x250 cans are produced.
Apple butter honey fruit butter is made by slowly cooking the fruit pulp into a thick, smearing consistency.
Polite Natan. ca/recipes.
Wash and chop the apples.
Place apples and cider in a large stainless steel pan.
Cook and Cook;
Stir occasionally and mash apples.
Boil until the apple is soft for about 20 minutes.
Press mixture by sieve or food factory and measure 7-1/2 cups (1,875 mL)applesauce.
A can manufacturer of boiling water in six clean 250 ml water;
Heat the jar to sim with water and heat (180 F/82 C).
Put the screw belt on one side.
Hot cap sealing plate not boiling in hot water (180 F/82 C).
Keep the jar and seal plate hot until ready for use.
Place apple puree and spices in a clean large stainless steel or enamel pan;
Stir and boil occasionally.
Add 1/2 teaspoon if needed. (2mL)
Reduce foaming butter or vegetable oil.
Reduce heat and boil gently for 30 minutes.
Add honey, continue cooking for more than 30 minutes, or until the apples apply the mound to the spoon or reach the required thickness.
Quickly scoop the hot butter into a hot jar within 1/4 (0. 5 cm)of top of jar (head space).
Use non-metallic appliances if needed, remove the bubbles and adjust the head space by adding more fruit butter.
Wipe the edge of the jar and remove any food residue.
The center hot seal on the edge of the clean jar.
Unscrew the strap until the resistance is met and then increase to a tight fingertip.
Put the full jar back on canner\'s shelf.
The rest of the fruit and butter are repeated.
Make sure all jars are at least 1 inch When canner is filled (2. 5 cm)of water.
Before starting to calculate the processing time, cover the electric fan and boil the water.
A jar full of water10 minutes.
When the processing time is complete, remove the electric fan cover, wait for five minutes, then remove the cans without tilting, and place them upright on the protected working surface.
Cool upright, free from interference for 24 hours;
Please do not use the screw belt.
After cooling, check the jar seal.
The sealing disc is bent down and does not move when pressed.
Remove the screw belt;
Wipe and dry straps and jars.
Store the screw belt separately or replace it loosely on the jar as needed.
Label and store jars in cool and dark places.
To get the best quality, use within one year.
Production: Make 6x250 cans.
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