Sunday, September 30, 2012

How to check pears for ripeness

Barlett pears change from green to yellow as they ripen. 
Most others don't change color so much. 

Because pears ripen from the inside out, the best way to check for ripeness is to (check the neck for ripeness). To do this, gently press near the stem with your thumb. When it gives to gentle pressure it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle chances are it will be overripe.

Wednesday, September 26, 2012

Christmas Pears

I decided to do a few pints of Christmas Pears with the last of my fruit.   These make great gifts or just enjoy them yourself, straight from the jar.


You will need
Pears peeled, quartered and cored.  You can dice them if you prefer. 
Sugar
Water
1 lemon sliced and seeded
Red Hots Candy

Get your jars simmering in the canner and your lids and rings ready in hot water.

Make your syrup.  I like a heavier syrup for my Christmas Pears, but you can make it any way you like it.  When you get it boiling add your sliced lemon and boil until it is as thick as you want it.  Discard lemon.


Once your syrup is done you can heat your pears directly in the syrup, but I put mine in a seperate pot, cover in water and heat them until they are heated all the way through.  .  Put enough candies in each jar to just about cover the bottom of the jar.  Fill jars with pears leaving 1/2 inch headspace.

Cover pears with hot syrup.  Remove Air Bubbles.

Wipe rims of jars with a clean, wet paper towel.  Put on lids and rings.  Tighten finger tight.  Process pints in a boiling water bath for 20 minutes and quarts for 25 minutes.

Remove lid and wait 5 minutes.  Place jars on counter to cool for 24 hours.

Label and Store.

Variations:
You can also do Candied Apples this way.

Another option is to not use the lemon in your syrup and put your red hot candies directly in the syrup while cooking.  Add your fruit directly to the syrup. Heat it through and then use a slotted spoon to ladle fruit into jars, cover in syrup and process.  I like doing the apples this way.

Pear Preserves

I decided to make a few jars of Pear Preserves.  This recipe is adapted from the Ball Blue Book.  Making preserves is a 2 step process because you will need to let them set for anywhere from 12 to 24 hours. 

Recipe yields approximately 6 half pint jars

Ingredients:

3 cups of sugar
3 cups of water
8 to 10 medium sized pears, peeled and diced
1 lemon thinly sliced and seeded

Wash and peel your pears.  Cut in cubes and save your peels to make pear honey with.

Put 1 1/2 cup of the sugar in a large pot.  Add the water and boil rapidly for 2 minutes. 
Add your pears and boil gently for about 15 minutes.
Add remaining sugar and lemon.  Stir this until the sugar dissolves. 

Cook rapidly until the fruit is tansparent.  Looks like this.

Cover and let sit in a cool place for 12 to 24 hours.

Stage 2:

Get your jars and lids ready.  Put lids in simmering hot water and place jars in canner to boil while you are getting the fruit ready.


Heat your fruit until warm and fill your hot jars. 


Cook your syrup until it starts to thicken. Should take about 5 to 10 minutes.

Ladle hot syrup over your fruit leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with wet paper towel.  Place lids and rings on jars and tighten down finger tight.

Place jars in canner and bring to a boil.  Process for 20 minutes.  Turn off heat.  Remove lid and wait 5 more minutes.  Place jars on counter to cool for 24 hours.



Label and Store.









Saturday, September 22, 2012

Concord Grape Jam

I decided to finish off my delicious Concord Grapes from our local orchard by making one last batch of yummy jam. 

This was one of the first jams I learned to make and remains one of my favorites.  


These are also one of the best grapes to choose if you like making your own Grape juice.  

Growing your own grapes is easy if you take the time to care for them.
The first thing you want to do is prepare your fruit for making jam.
Wash your grapes under cool water.  Mine are all organic so I don't have to worry about pesticides.

Remove all good grapes as you wash them and put in a bowl.

Next you will want to slip the skins from your grapes.  This is a little time consuming, but a must if you want good jam.

This is the skins

  
This is the pulp

Bring your pulp to a boil over med/high heat and boil for about 10 minutes.  Strain through a sieve or food mill to remove seeds.
Put about 1/2 to 3/4 of your skins in a blender or food processor and chop.  They will be almost pureed, but not completely.
Cook skins over med/high heat for about 10 minutes.  Add them to the strained pulp.  Stir well.  This is your prepared fruit for your jam.

Now let's make the Jam
Ingredients

 5 cups prepared fruit
1 cup of water
1 Box Sure-Jell Fruit Pectin
A pat of butter
7-1/2 cups sugar, measured into separate bowl

Mix fruit, pectin, water and butter in a med/large pot.  Over high heat, bring mixture to a boil that can't be stirred down.  Add sugar and return to a boil.  Boil for exactly one minute stirring constantly. Remove from heat and skim off any foam you need to. 

Ladle into clean, sterile jars leaving 1/8 inch headspace. 

 Wipe rims of jars with a paper towel dipped in vinegar to ensure a good seal.  Put on lids and rings and tighten finger tight.

 Process in a boiling water bath for 10 minutes.  Turn off heat.  Remove lid and wait 5 minutes.  Place jars on counter to cool for 24 hours. 

 Label and Store. 






Canning White Potatoes

I found potatoes on sale and thought I would can a few for quick mashed potatoes.  Potatoes must be pressure canned in order to kill all microorganisms that can cause botulism.

You will need approximately 15 pounds of potatoes to make 7 quarts. 
Ingredients:
Potatoes
Canning Salt
Water

Number 1:  Dump potatoes in sink and wash them real good.

Number 2:  Peel and Cut them in quarters or cubes then put in a large pot and cover in water to wash again.  Put potatoes in boiling water and  cook until heated through, about 3 to 5 minutes.  (Have the water already boiling when you add the potatoes or you will over cook them)


 Number 3: Fill your jars with hot potatoes leaving one inch headspace.    "Tidbit"  Starchy foods absorb water so you can leave a little more head space here but make sure when you cover them that you leave the proper "1 inch head space".

Add 1 tsp of canning salt to each jar and cover in fresh boiling water.  (Don't use the water you heated them in, it contains too much starch) Remove air bubbles and adjust headspace.  Put on lids and tighten down finger tight. 
  
Put Jars in Canner
  
Vent steam for 7 to 10 minutes.  (Some canners differ, do what your manual says)
Process quart jars for 40 minutes at 10 pounds pressure.  Process pints for 35 minutes.
Let pressure drop naturally.  Remove lid and wait 10 minutes.  Remove jars and place on counter to cool for 24 hours.
Here's my finished project
Label and Store in a cool, dark pantry.
Remember to adjust your pressure for your elevation




Sunday, September 16, 2012

Canning Pulled Pork

For a 6 to 7 pound roast  you should cook it for about 8 to 10 hours.

I did these in  my roaster and saved the broth to can also.   If  I only have one, then I will use my crock pot.  Either way works great.

Prepared according the NCHFP guidelines for meats

Here is the basic ingredients for a good spice rub. If you want to use it, you should mix it together and rub into your roast. Wrap and let sit in the refrigerator overnight before cooking to let the flavor get into the meat.  You can add a little liquid smoke to get more flavor.

Ingredients for spice rub:

1/3 cup paprika
1/4 cup sugar
3 tablespoons black pepper
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
1 teaspoon white pepper
Liquid Smoke (Optional)
FYI:   Pork shoulder is the best for pulled pork, The shoulder is the entire front leg of the pig. You can use the Boston Butt Roast or the Picnic. The butt roast is the upper part of the front shoulder and the picnic is the lower part. Just about any part of the shoulder is good for pulled pork because of all the fat marbled through it, this helps it not to dry out if you are smoking or slow roasting it.



If possible start cooking early in the morning.  Put your roast in the roaster or crock pot.  Add water to about 1/2 full in the roaster or cover it in the crock pot.  Slow cook for 8 to 10 hours or until meat is falling from bone easily. 

Remove meat out of  broth and let the broth cool awhile and then put it in the refrigerator to cool overnight so that the fat will rise to the top.  

Let the pork cool and then pull all the meat apart from the fat.  Put this in the refrigerator and wait until morning to can the meat.


Remove the layer of fat from your broth and re-heat to boiling.  Add your pulled pork to the boiling broth and bring back to a boil.

Fill your jars with the hot meat leaving 1 inch head-space.
   

Cover your meat with the hot broth that it was cooked in.  Leave 1 inch head-space.  Remove air bubbles and adjust head-space if needed.  Process according to chart for meats.  Let your canner vent steam for time required for your brand of canner.  My All American says vent for 7 minutes.  The Presto says for 10.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial-gauge pressure canner.
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 2,000 ft2,001 - 4,000 ft4,001 - 6,000 ft6,001 - 8,000 ft
Hot and RawPints75 min11 lb12 lb13 lb14 lb
Quarts9011121314

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted-gauge pressure canner.
 Canner Pressure (PSI) at Altitudes of
Style of PackJar SizeProcess Time0 - 1,000 ftAbove 1,000 ft
Hot and RawPints75 min10 lb15 lb
Quarts901015

If using Ball 1 and 1/2 pint jars then they will be processed in a pressure canner the same as quarts.  

  When processing has finished, let the pressure drop naturally.  Once pressure has dropped to zero, wait at least 10 minutes before removing lid.  Remove lid and wait 10 minutes to give jars time to adjust to the room temperature.  Place jars on counter to cool for 24 hours.  Label and Store.


 If you want Bar-b-que, I recommend adding it when you open a jar.


Please note the meat must be pressure canned in order to kill micro-organisms that can cause food poisoning. 


Thursday, September 13, 2012

Pear Pineapple Honey


Most people call this Pear Honey.  It's alot like Pear Butter but with a taste of Pineapples.  I call it Pear-Pineapple because I make my Pear Honey differently.

 For this recipe you will need.


8 cups of chopped pears
1 can of crushed pineapples with the syrup
8 cups of sugar
1 tbsp of lemon juice
My batch yielded 7 pints.

Put all ingredients into a large stainless steel pot and bring to a boil over med/high heat. Reduce heat and simmer until mixture thickens.  Usually takes about 45 minutes.  Should look like this..

This is what mine was like after about 25 minutes.



Once your jam is as thick as you want it to be.  Ladle into hot, sterile jars leaving ¼ inch headspace. 

Wipe the rims of your jars with a paper towel dipped in vinegar to clean and insure a good seal.

Put on lids and rings and tighten down finger tight.

Process in a boiling water bath for 10 minutes, turn off heat and wait 5 more minutes and remove jars.

Leave jars on counter to cool for 24 hours.  Label and Store.



 

Saturday, September 8, 2012

Making Apple Sauce

Making your own Apple Sauce is fun and easy.  I just did about 50 pounds of apples.  We have a small orchard here where I live and they have pick your own fruit days and you get it FREE!..that's the best kind.  I like that this fruit hasn't been sprayed with anything.  So lets get started..


1:  Dump your apples in the sink and wash them. Fill sink with cool water and add a cup of white vinegar.  I use a small brush to scrub if needed.

2:  Once I get a bowl full of clean apples, I quarter them.  Remove any bad spots and put in another bowl. 

3:  Put quartered apples in a big pot.  Add some water so that they don't stick.  Cook until soft.

4:  Run your cooked apples through a strainer or food mill to remove the peels and seeds.
5:  As you work, put your sauce over into a large stainless steel pot.

6:  When you get the sauce done you can add 1/4 cup of sugar per pound of apples or just sweeten to suit your taste.  I used Yellow Delicious apples and they are just right so I don't add any sugar.

7:  Bring your sauce to a boil, stirring to prevent sticking.  Keep sauce boiling as you fill the jars.

8:  Ladel into jars leaving 1/2 inche headspace.  Remove air bubbles.  Process in a boiling water bath both pints and quarts for 20 minutes.
9:  Remove lid and wait 5 more minutes.  Place jars on counter to cool for 24 hours.  Label and Store.
10:  If you want spiced applesauce you can add a little cinnamon, all spice or nutmeg, whichever you like and boil it stirring constantly for 5 minutes.   

Notes:  If you do not have a strainer or food mill, simply peel, quarter and core your apples.  Cook them with a little water to prevent sticking until soft.  Puree the apples in a food processor.  Return the puree to a pot and continue with step six.

Monday, September 3, 2012

Jalapeno Jelly

I made a batch of Jalapeno Jelly today and boy was it good..thought I would share the recipe with all of you.  Hope you enjoy it as much as I did..Great with crackers and cream cheese.


Yields about 5 eight ounce jars
(I always have 6 jars ready so if there is a little left over)

Ingredients
  • 2 cups of chopped jalapenos with seeds removed (About 12 Medium Peppers)
  • 2 cups of cider vinegar
  • 6 cups of sugar
  • 2 pouches of liquid pectin
  • Green food coloring (Optional)


You can safely water bath can this recipe

Get your canner and jars ready

1:  Mix your chopped peppers with 1 cup of the vinegar and blend in a blender or food processor until smooth.
2:  Using a large stainless steel pot, mix pepper puree, the remaining cup of vinegar and sugar.  Bring to a boil over high heat and boil hard for 10 minutes while stirring constantly.
3:  Stir in the 2 pouches of pectin and boil hard for another minute still stirring constantly.
4:  Remove from heat and stir in a few drops of food coloring.  Skim foam if needed and ladle into clean, sterile jars leaving 1/4 inch head-space.
5:  Wipe the rims of your jars with a paper towel dipped in vinegar.  Place lids on and tighten rings finger tight.  Place jars in canner making sure they are covered by at least 2 inches of water.  Bring to a boil and process for 10 minutes.  Remove canner lid and wait 5 more minutes.  Place jars on counter to cool. 
6:  Label and Store in a cool, dark place. 

Note:  If you want your jelly hotter you can tie the seeds up in a piece of cheese cloth to make a spice bag and cook with the jam, but remove just before adding your pectin.

You can also use these same steps Red Pepper Jelly, just substitute Red Bell Peppers for the Jalapeno Peppers.

Reference:  Recipe is on the package of liquid pectin and also on the Ball Website.




Pear Honey

How to make Pear Honey from your peelings.  Taste absolutely wonderful!

Ingrediets Needed
8 cups of Pear Juice (From your pear peels)
4 cups of Sugar
Juice from one Lemon (Optional)
Liquid Pectin (Optional, Use if honey doesn't thicken)
1/2 tsp of cinnamon (Optional)

1:  Put peels in a large stainless steel pot and cover with water.  Bring to a boil and boil gently until very soft.  Put in refrigerator and let set overnight.  This lets the flavor soak in. Squeeze through a cheese cloth or run through a foley food mill, liquid along with the peels.  I used the food mill on mine. 
2:  Take this and let it drip through a jelly bag.  Do not squeese it through or it will be real cloudy.  If you don't have a jelly bag, you can sit a strainer over a large kettle and line it with a clean white hankerchief and pour your mixture on this.  It will drip through just as good.  I keep new hankies just for using this way.
3:  Measure 8 cups of the strained juice into a clean pot and bring to a boil.  When it is boiling vigorously,  add your lemon juice and sugar.  Bring back to a boil and boil rapidly until it gets to the consistancy of honey.  Usually about 30 minutes. 
Note:  You don't want to boil longer 30 to 40 minutes, it will harden when processed.  It will thicken if you have good juice, if you used too much water and not enough peels to make a good juice then it may not thicken.  If it doesn't then you can add liquid pectin to help it thicken.
4:   If it doesn't get to the consistancy you want, do not worry.  Remove from heat and stir in one or two packages of liquid pectin.  This will help it set the way it needs to.
5:  Stir and pour into clean sterile jars.
6:  Process in a water bath canner for 5 minutes.
7:  Remove lid and wait 5 more minutes before removing from canner.
8:  Cool, Label and Store


I hope you enjoy this as much as I do..it is one of the best fruit honeys I know of.