Storing your canned goods!

  Most canners know this, but some newbies might not. Let your jars cool. I usually leave mine for 24 hours. Remove the rings and wash in warm soapy water. Dry and label. Store without the rings and don't stack your jars. Why? you ask...Because sometimes bacteria can form in the jar and the lid will come unsealed. When you go to use it, you will know this but if the ring is on the jar it may reseal itself and you would never know it had come unsealed. Same goes for stacking, the weight of one jar on the other might cause the unsealed jar to reseal. For your family's safety, Remove rings and store in single layers.

Orange Marmalade

From Kat's Kitchen to Yours
I had some oranges and we weren't eating them fast enough, so I decided to do a batch of quick marmalade .  Traditional marmalade is usually made using Seville Oranges which are more sour or bitter and to get it just right can take hours to make.  This recipe is for a quick marmalade similar to jam.  Here's how I did it and what you will need.

Ingredients:  Yields about 15 half pint jars

7 cups of chopped oranges (About 8 or 9 oranges)
3 lemons
7 cups of sugar
1 cup of orange juice
1 cup of grated peels from the oranges and lemons
7 tbsp of regular classic pectin

Put your fruit in a large bowl of water and add a little white vinegar.  Take a brush and scrub it clean.

Take your grater and grate off some of the peel from the oranges and lemons.  Do it thinly.  You just need a cup.  I don't use more because I don't want it too bitter.

Measure out 7 tablespoons of Classic Pectin and set it aside along with 7 cups of sugar

Peel your lemons and slice them.  Remove all tough parts and all seeds. 

 You can chop them up. I just put them in the ninja and zap them a time or two..

Next you need to peel the oranges.  Make sure and remove as much of the white part as you can.  It's no good at all.  Remove the tough white part in the center as well.

Most people slice their oranges up and that is good.  For this quick way of doing it, I chop them and put them in the ninja or food processor,   Looks like this...

Measure out 7 cups of the oranges with the juice into a large stainless steel pot.  Set it aside.  In a smaller pot put your one cup of orange juice and a cup of the chopped oranges.  Add the cup of peels to this and simmer for about 20 minutes. 

Once this is done add it back to the large pot of oranges.  Add the lemons to this.  While stirring over medium/high heat sprinkle your pectin into the pot, stirring as you do so to keep it from clumping.  Bring all of this back to a boil that can't be stirred down. 

Add your 7 cups of sugar all at once.  Bring back to a boil that can't be stirred down and boil exactly one minute.  Ladle into clean, sterile jars leaving 1/4 inch headspace.

Take a paper towel dipped in vinegar and wipe the rims of your jars well to ensure a good seal.  Put on lids and rings and tighten down finger tight.  Place jars in a boiling water bath and process for 15 minutes.  Place on counter to cool for 24 hours.  Lable and Store.

Elevation Charts

If you live above 1000 feet elevation you need to figure your altitude adjustments for both water bath and pressure canning. As your altitude goes more than 1000 feet above sea level the atmospheric pressure is reduced. This causes your water to start boiling before it reaches 212 degrees.   

For safety when water bath canning,  your food must be heated to 212 degrees.  To compensate for the temperature difference you must increase the processing time.

The pressure in a pressure canner is also affected by the same atmospheric pressure.  A pressure canner needs to reach 240 degrees in order to kill the microorganisms that cause botulism.  To compensate for altitude differences, you must increase the amount of pressure used. The time does not change, only the pressure used.

Therefore, as you go up in elevation you need to increase your time when using the water bath and increase your pressure when using the pressure canner.  

Pasta Salad

I am having lunch today with some of the people at our local farmers market.  It's pot luck, so I made some Pasta Salad.

 

Ingredients

2-12oz boxes of pasta

1-16oz bottle of Zesty Italian Dressing

3 to 4 tbsp of McCormick Salad Supreme Seasoning

1 large cucumber (peeled or unpeeled)

2 medium/large tomatoes

1 large green pepper

2 heads of broccoli

1/2 head of cauliflower

Put the pasta in a large pot to cook.  Takes about 10 minutes.

While the pasta is cooking, cut up your other veggies in small chunks

When pasta is done drain off the water. Put back in pot and cover with cold water and drain again.  Cover with cold water a second time and drain again.  You want the pasta to be cool when you add your other veggies. 

Mix pasta with all other veggies in a large pot big enough to allow you to stir it up.  Add your dressing and seasoning.  Stir well. 

You can add more dressing and seasoning to suit your taste.

Allow to sit in the refrigerator a few hours to let the flavor soak in.

Sit back and enjoy!