Monday, March 9, 2015

RE-CAN FOOD

I have had many questions about re-canning food from larger containers.  People are wondering if it is safe to do so.  Here is my opinion backed up with a little information from my manual that came with my All American Canner.

1:  I believe it is not un-safe to re-can fruits and vegetables purchased in large containers as long as you follow the guidelines as if canning the food fresh.

2:  I do believe you my lose some quality in the finished product do to the fact that it may end up over cooked.  But it would not be much different than if you canned left-overs.

3:  I believe it would be a matter of personal taste and preference, not a matter of safety.

This is a page from the All American Canner Manual in their FAQ section about this subject.  Note that this only talks about FRUIT.  NCHFP does not recommend re-canning foods.

Here's a link to NCHFP  list of FAQ and how they answer to this question:


Wednesday, March 4, 2015

Strawberry Pie



Strawberry Pie filling is great to have on hand.  I love using this for Strawberry Short Cake.  This recipe is adapted from NCHFP Blueberry Pie Filling.



Table 1. Strawberry Pie Filling.

Quantities of Ingredients Needed For

1 Quart
7 Quart
Fresh or thawed Strawberries
3-1/2 cups
6 quarts
Granulated sugar
3/4 cup + 2 tbsp
6 cups
Clear Jel®
1/4 cup
2 cups
Cold water
1 cup
7 cups
Bottled Lemon Juice
3-1/2 teaspoons
1/2 cup
Red food coloring (Optional)
1 to 2 drops
7 to 10 drops

Prepare your fruit:
1:   If using fresh berries, Wash berries well and remove cores.  Cut berries in half or slice.  I don't like to blanch strawberries very long but do want my fruit warm when added to the glaze so I have a pot of water boiling and using a large slotted dipper I dip them in the water for just a few seconds and then put in a colander to drain.  Do this with all your berries and cover to keep warm.  

2:  If using frozen berries.  Thaw berries completely.  They will have some liquid in them.  Put in a large pot with the liquid and let sit over low heat while you are preparing the glaze.  Stir gently and just let them get warm.  You can put them in a colander to drain, but if you make your glaze a little thick then you can just dip them from the pot with a slotted dipper and add directly to the glaze.

Make your glaze:

1:  Combine sugar and Clear Jel  in a large kettle. Stir together.

 Add water and, if desired, food coloring. 













2:  Cook on medium high heat until mixture thickens and begins to bubble. Stir constantly. I like using a wire whisk for this.  3:  Add lemon juice and boil 1 minute, stirring constantly.


4:  Fold in drained berries immediately and fill jars with mixture without delay, leaving 1 inch head space.



5:  Remove air bubbles and adjust head space if needed.  Wipe rims of jars with a damp paper towel and put on lids and rings.  Tighten them down finger tight.

Process your pie filling:

Table 2. Recommended process times for Strawberry Pie Filling in a boiling water canner.
Process Time at Altitudes of
Style of PackJar Size0-1,000 ft1,001-3,000 ft3,001-6,000 ftAbove 6,000 ft
HotPints or Quarts30 min354045
When processing time is up, turn off heat, remove lid from canner and wait 5 minutes before removing jars.

Place jars on counter and let sit for 24 hours.  Remove rings from jars.  Wash if needed.  Put on labels and store in a cool, dark place.






Sunday, March 1, 2015

Strawberry Lemonade Concentrate

A friend of mind gave me some frozen strawberries so of course I had to make some yummy Strawberry Lemonade.  After drinking a glass I then had to make more to can for later.  So here we are.  You will love this on  a warm summer day.


A jar of pure goodness!


Makes about 7 (16 oz) pints
INGREDIENTS:
6 cups hulled strawberries (You can use frozen if needed)
4 cups freshly squeezed lemon juice (You can use bottled if it's all you have)
6 cups granulated sugar


DIRECTIONS:
  • Prepare your boiling water canner. Keep your jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. 
  • Working in small batches, puree strawberries in a blender or food processor until smooth. Transfer to a large stainless steel saucepan as completed. 
  • Add the lemon juice and sugar to strawberry puree, stirring to combine. Heat to 190° F over medium-high heat, stirring occasionally. I used a candy thermometer for this. Do not boil. Remove from heat and skim off foam. 
  • Ladle hot concentrate into hot jars leaving 1/4 inch head space. Wipe rims of jars with wet paper towel. Put on lids and rings and tighten down finger tight. 
  • Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove lid and wait 5 minutes before taking jars out of canner. Place on counter to cool for 24 hours. Check lids for seal. Lid should not flex up and down when center is pressed. 
  • Wash jars, Label and Store in a cool, dark place. 
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust it to suit your own taste. I prefer mixing 1 part concentrate to 3 parts water. Pour over ice cubes and enjoy!



Reference:  Ball Blue Book, page 192