Canning 101

I have had a few inquires on canning from readers so I thought I would give a tutorial of DIY Canning.  Truly it is easy but it is also a skill. Like riding a bike, once you learn how, you know how. I have found it to be immensely useful over and over again. So lets get started...

What IS Canning… 

Canning involves processing food in closed glass canning jars at high temperatures. The heat interrupts natural spoilage by destroying food contaminants and, at the same time, removes air from the jars. As the jars cool, a vacuum seal forms – to prevent re-contamination.

There are two home canning methods: water bath canning and pressure canning. Understanding the difference between the two processes will help you choose the method best for the foods you want to preserve.

First there are some things that you will need.

Water Bath Canner 

Pressure Canner (not Pressure Cooker) - please read your canner’s instruction manual as each is different and some have specific rules for use.

My Water-Bath Canner works great for blanching tomatoes 
and for Water-Bath canning

Ball/Kerr Canning Jars  

Lids / Rims

Jar Lifter

Funnel

Bubble Remover / Head Space Tool - no this is not something NASA came up with.

I highly recommend that you purchase the Ball Blue Book to Preserving. It has great recipes and instructions. You can find this almost anywhere. Most big box stores will have this in the canning section.  The recipes in it have been tested and approved.

The other resource that I suggest that you become familiar with is the National Center for Home Food Preservation website. This will give you your guidelines for times for canning various items.

Water Bath Canning - An overview

A lower temperature canning process, water bath canning is used for high acid foods and recipes that incorporate the correct acid level. The combination of time and temperature destroys mold, yeast and enzymes that cause spoilage while creating a vacuum seal. This process is recommended for produce and recipes including:

Marmalade, Pepper Jelly, Peaches

Fruits and fruit juices

Jams and jellies

Salsa

Tomatoes

Pickles and relishes

Chutneys, sauces, pie fillings

Vinegars

Condiments

Pressure Canning - an overview

Pressure canning is the only processing method that reaches the high temperature (240°F) needed to safely preserve low acid foods. Again it is the combination of time and temperature that will destroy food-borne bacteria and create a vacuum seal necessary to prevent spoilage. This process is required to preserve foods and recipes like:

Meats 

Poultry

Salsa

Vegetables

Chili

Seafood

Water Bath Canning

Water Bath Canning 101

Necessary Supplies:

• Boiling water bath canner or a large, deep sauce-pot with a lid, and a rack. 
• Glass preserving jars, lids, and bands (always start with new lids). 
• Common kitchen utensils, such as a wooden spoon, ladle, and paring knife. 
• Quality ingredients (fresh fruits and vegetables). 
• Jar Lifter. 
• Home Canning Funnel. 
• Bubble Remover and Head-space Tool.

Review recipe and instructions. Follow guidelines for preparation, jar size, preserving method and processing time.

1. Fill water bath canner at least half-full with water. Cover and maintain a simmer (180°F) until jars are filled and placed in canner. 
2. Check jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash all in hot, soapy water and dry well. 
3. Pre-heat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.   (It is not necessary to purchase special cookware for water bath canning. A large, deep sauce-pot equipped with a lid and a rack works well. As long as it is large enough to fully immerse the jars in water by 1-2 inches – and allow the water to boil rapidly when covered – the pot is adequate. If you don’t have a rack designed for home preserving, use a cake cooling rack or extra bands tied together to cover the bottom of the pot.) 
4. Prepare the desired tested high-acid preserving recipe. Browse the online recipe collection, The Ball Blue Book, or one of our other recipe books for ideas!  
5. Use a Jar Lifter to remove the pre-heated jar. Fill jar one at a time with prepared food using a Jar Funnel, leaving head-space recommended in recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Head-space Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times. For successful sealing, you need to leave the correct amount of space between the food and the rim of the jar (known as head space).  
6. Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure water covers jars by 1-2 inches. 
7. Place lid on water bath canner and bring water to a rolling boil. Begin processing time. 
8. Process in the boiling water for the time indicated in tested preserving recipe. When complete, shut off heat and remove the lid. Allow jars to rest in canner for 5 minutes to be acclimated to the outside temperature. 
9. Move jars from canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT re-tighten bands as this may interfere with the sealing process. 
10. Inspect lids for seals. There should be no flex when center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up to for up 18 months when using SureTight Lids according to our instructions for Food Preservation.

Potatoes, carrots, bean soup, beef veg soup, spaghetti sauce;
all done in my pressure canner

Pressure Canning 101

Canning low-acid foods like meats, poultry, seafood and most vegetables (except tomatoes) require special attention because these foods lack the level of acidity needed to prevent spoilage. Low-acid foods MUST be processed at a temperature of 240°F for the recipe-established time. Pressure canning is the only way to fresh preserve at those temperature levels.

Recipes that combine high-acid foods, such as tomatoes, with low-acid foods, such as vegetables or meats, are considered low-acid foods.

Follow this step-by-step guide to safely and effectively pressure can your low-acid food:

gather your tools of the trade:

• Select a tested preserving recipe from the online recipe collection, The Ball Blue Book, or one of our other recipe books. 
• Pressure canner. 
• Glass preserving jars, lids, and bands (always start with new lids). 
• Common kitchen utensils, such as a wooden spoon, ladle, and paring knife. 
• Quality ingredients (fresh vegetables, meat, poultry or seafood). 
• Jar Lifter. 
• Home Canning Funnel. 
• Bubble Freer and Head-space Tool.

Review recipe and instructions. Follow guidelines for preparation, jar size, preserving method and processing time.

Check jars, lids, and bands for proper functioning. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or uneven or incomplete sealing compound as this may prevent sealing. Bands should fit on jars. Wash all in hot, soapy water and dry well.

Prepare your jars and recipe:

1. Pre-heat your canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.
2. Add 2-3 inches of water to your pressure canner. Bring to a simmer (180°F).
3. Prepare the desired tested recipe.
4. Use a Jar Lifter to remove the pre-heated jar. Fill jar one at a time with prepared food using a Jar Funnel, leaving head-space recommended in the recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Head-space Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times.
5. Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing the sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure that water level is 2-3 inches high (or per recommended in manufacturer’s manual).
6. Lock the canner lid in place, leaving vent pipe open. Adjust heat to medium-high. Allow steam to escape through vent pipe for 10 minutes or until steam forms a constant flow to ensure there is no air (only steam) left in the canner. Close vent using weight or method described for your canner. Monitor and adjust heat to achieve the recommended pressure.
7. Maintain the recommended pressure for the time indicated in tested preserving recipe, adjusting for altitude. Turn off heat. Let canner stand undisturbed (do not remove the weighted gauge) until pressure returns to zero. Wait 10 minutes, remove weight and unlock the lid, tilting away from yourself. Allow jars to cool for an additional 10 minutes.
8. Move jars from pressure canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT re-tighten bands as this may interfere with the sealing process.
9. Inspect lids for seals. There should be no flex when the center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up 18 months when using SureTight Lids according to our instructions for Food Preservation.

DIY Kids Craft - Corn Husk Dolls

I thought it would be fun to share a craft that many of the more seasoned generations may remember. Corn Husk Dolls. These can be made with a function. I use my essential oils from dõTERRA on the cotton balls inside them to make a diffuser-doll. I have a niece that just LOVES Lavender Oil. I mean who doesn’t?! Its effects on soothing the nervous system have been well documented with plenty of research to support it… anyway I digress.  I make these dolls and I use a little bit of Lavender, Peppermint, Cinnamon, or On-Guard Oil (whatever suits my fancy at the time) to add a special touch to each doll. On-Guard is probably my all-time favorite. It always reminds me of fall and the holidays, plus it helps to support the immune system so it is my go to usually.

Why would I want a corn husk doll? 
Well at 37 I am not going to play dress up or have a tea party with it, (though those of you with small children might have someone in your house who would enjoy that) but when I decorate at fall this is a nice alternative to the old school bowl of synthetic filled potpourri (which also tends to be a migraine trigger for me).

One more use: Come the first spring or summer bonfire, this is what I use as my fire-starter and it tends to smell really good, much better than the lighter fluid my pyro-boys like to use. I just throw the whole doll in and light er up. 

CORN DOLL

To make this simple doll, you'll need some corn husks. Check your grocery store's produce section to get husks. If you're using dried-out husks, soak them for a couple of hours to soften them up (fresh husks need no special preparation). You'll also need some yarn or ribbon, and a few cotton balls.

Take a strip of the husk, and fold it in half. Place two or three cotton balls (this is when you place your oils on the cotton balls) in the middle, and then twist the husk, tying it with string to make a head (See Figure 1). Leave a bit of husk in the front and back, below the head, to create a torso.

Make a pair of arms for your doll by folding a couple of husks in half, and then tying it at the ends to make hands. Slip the arms between the husks that form the torso, and tie off at the waist. If you like your dolls plump, slide an extra cotton ball or two in there to give your doll a bit of shape [Figure 2]. This is also when I use the essential oils on the cotton balls.

Arrange a few more husks, upside down, around the doll's waist. Overlap them slightly, and then tie them in place with yarn -- it should look like she has her skirt up over her face. After you've tied the waist, carefully fold the husks down, so now her skirt comes downwards, towards where her feet would be (Figure 3). Trim the hem of the skirt so it's even, and let your doll completely dry.

Once your doll has dried, you can leave her plain or give her a face and some hair (use soft yarn), as in Figure 4. Some people go all out decorating their doll -- you can add clothing, an apron, bead-work, whatever your imagination can create.

Kids usually require some help with these but have a great time making them and decorating them. They are an inexpensive craft that tends to be great on a rainy (or snowy depending on where you are) day when you are stuck inside. Let them get creative with decorating materials you might be surprised and find yourself enjoying this craft too.

Looking for a fun Halloween activity? 

Check out my Halloween Scavenger Hunt Printable.

Just Do It for the Chickens! - Conversations with My Husband

I love my husband and he has inspired another blog so here it goes.

Dutch Village Chickens

I came home one evening and I was in a mood. You know those days where it feels like you are: putting out fires, not making progress, not appreciated, crabby, and just kinda over it all. I had one of those days with a defeated attitude, was frustrated and ready to throw the towel in… in essence I had a bad case of the “F—k Its” as we call it. My husband, bless his heart, decided I needed a pep talk and an attitude change.

His first approach would be one that I would call… unsuccessful. My reaction was that of “Honey, you are not helping, can it.” (He sarcastically replied, uh canning is your thing)

But that is when he decided to use a new technique to “refocus me” He said… “I thought you wanted chickens?!” with a touch of an accusing tone… and I begrudgingly said “I do want chickens” which sounded very similar to how a small child reluctantly agrees to a parent while pouting and he said “Then do it for the chickens!” and I knew he had a point and I conceded with “OK you are right” this was followed by a rendering of Limp Bizkit’s tune “I did it all for the Nookie” only with the words “She did it all for the Chickens, the Chickens, the Chickens…”

I think my kido likes chickens too!

I busted out laughing. How can anyone be crabby after that? He proceeded to break it down… literally and figuratively but bottom line was: Stay the course, Keep focused and do it for the Chickens….

This leads me to a really good point. We ALL have those days. They suck. But those days can be made much more bearable by knowing your “WHY” – WHY are you going to that job, WHY are you getting up at 4:30 am to workout, WHY are you staying up late to study…

My husband knows that I really really really want chickens, a large garden, a more sustainable lifestyle, to live in the country on a small homestead… he knows how much this means to me and he knew I needed to be reminded of “Our Dream, The Goal, and The Why”

This "WHY" is what will get you through so many hurdles. SO learn your WHY, and tell someone who knows you well what your WHY is because maybe you will need them to give you a pep talk to keep you on course when you need it.

Boiled Dinner – A Family Recipe

Ok so fall has come to Michigan and with it some cool weather. Cool weather instantly means comfort food to me and this is definitely one. In certain areas in Michigan this coming weekend is known as Pulaski Weekend and this recipe falls right in line with that so I thought I would share.

This is not what I would call a healthy recipe but it is soooo good and during cold weather, it is usually a big hit. Also it can feed a lot of people (think Monday Night Football) My mother-in-law taught it to me. Apparently my husband was raised on it as a child so for him this always brings back memories. (Here's to you love.)

Note: Traditionally this recipe is done with corned beef, but for whatever reason my husband's family usually does it with smoked sausage and it is SO YUMMY. You can do it either way. 

Ingredients: (Many of these ingredients you can grow yourself)

• Red Skin Potatoes (if small leave whole, if large cut in half)
• Carrots Chopped (2-3 large)
• Celery Chopped (2-3 Stalks)
• 1 Large Onion Diced
• 1 Head of cabbage Chopped (pieces should not be larger than 2in)
• Smoked Sausage (3lbs) – Cut to preferred size (I like smaller slices, but my husband likes 3 inch pieces)
• 2 LARGE Cans of Cream of Mushroom Soup
• Water
• Pepper & Salt to taste (optional)

Instructions:

Put Potatoes, Carrots, Celery and Onion into a LARGE Stock Pot and just cover with water. Bring to a boil over medium-high heat. Once the Potatoes are pretty much done, add the smoked sausage and cabbage. You will have to kinda do this in stages. Put about ½ the cabbage in, just cover with water and let it wilt a bit (about 5 min). Add both cans of the cream of mushroom soup. Stir. Now add the rest of the cabbage. Add just enough water to cover the cabbage. Add salt and pepper to your preference (I don’t add any). Cover pot and let it come to a boil stirring occasionally. When the cabbage is cooked, it’s ready to be served. Enjoy!

 Let me know if you tried this recipe and what you thought!