Of Course I Can

By contributing writer Laurie Neverman
July 28, 2008

I love the old WWII posters that encouraged the public to do their part for the war effort.  Such a simple thing, really, every citizen being asked to do what they can to get our country through a tough time.  The signs are there that many of us are willing to once again do our part to end our dependence on foreign oil, rebuild our local economies and reestablish our local food production systems.  I see gardens popping up where there were only lawns; I see farmer’s markets and Community Supported Agriculture, I see the labels “local” and “organic” taking up prime space on grocery shelves.  It’s a beautiful vision with a lot of potential.

I was fortunate enough to learn preserving by my mother’s side, although at the time “fortunate” might not have been the word I’d have chosen (feeding a family of eight almost exclusively from foods were grew or raised ourselves was a lot of work).  If you didn’t have that opportunity, don’t be intimidated.  There are a lot of resources available online and in print that will help you get started.  One of my favorites is the Ball Blue Book.  Most hardware stores  also carry basic canning tools such as water bath canners, pressure canners, food mills, jar lifters, jars, and lids.

Last year we had a bumper tomato crop and I tried my hand at not only my old standards of juice, sauce and stewed tomatoes but also marinara sauce, ketchup, salsa, and V-8 type juice.  I hope to preserve even more this year.  Yes, it is work, but the flavor from home preserves is unmatched.  There are no E. coli scares, canned goods don’t spoil if the power goes out and the price is not going to jump if oil prices go up again.  So go ahead, give it a try – of course I can, and you can, too! 

Please contact me at laurieneverman@hotmail.com with your green questions and comments.

Related Links

USDA Complete Guide to Home Canning – A great set of guidelines from the National Center for Home Food Preservation.  Who knew such a place existed?

History of Canning – What does Napoleon have to do with home canning?  Find out on this interesting site.

Canning Recipes – Nearly 100 recipes, from jellies to stews.  Searchable by subject or keyword.

Common Sense Home Summer Harvest Recipes

V-3 Juice
This quick and easy pared-down version of  V-8 can be enjoyed chilled from  the refrigerator or canned and saved for another day.  Adapted from the book Too Many Tomatoes, Squash, Beans, and Other Good Things:  A Cookbook for When Your Garden Explodes by Lois M. Burrows and Laura G. Myers.

Ingredients:

10-12 tomatoes, sliced
¼ cup vinegar
1 teaspoon sugar
1 teaspoon salt
1 bay leaf
2 shoots of celery leaves
2 slices of onion

Directions:

Bring all ingredients to boil in a large stockpot, and then simmer 30 minutes.  Strain and seal in sterilized pint jars or chill in refrigerator until serving.  Makes around 4 cups.  Note:  See Traditional Salsa directions for detailed instructions on sealing in jars.

Spaghetti Sauce Without Meat
Adapted from the Encyclopedia of Country Living by Carla Emery, which is an amazing book.  Carla passed away recently, but she left a heck of a legacy for those interested in self-sufficiency.  Note:  It is not safe to increase the proportion of onions, peppers, celery or mushrooms in this recipe if you are planning to can the sauce.

Ingredients:

30 pounds tomatoes
¼ cup vegetable oil
1 cup chopped onion
5 minced garlic cloves
1 cup celery or green pepper (chopped)
1 pound sliced mushrooms (optional)
2 tablespoons salt
2 teaspoons black pepper
2 Tablespoons oregano
¼ cup minced parsley
¼ cup brown sugar

Directions:

Wash 30 pounds of tomatoes and dip in boiling water for 30 to 60 seconds or until the skins split.  Dip in cold water and slip off the skins.  Remove cores and quarter tomatoes.  Boil 20 minutes, uncovered, in large pan (using a pan with a heavy bottom will help prevent burning).  Put through food mill or sieve.  Sauté onion, garlic, celery (or green pepper) and mushrooms in vegetable oil until tender.  Combine sautéed vegetables and tomatoes.  Add salt, pepper, oregano, parsley and brown sugar.  Bring to a boil.  Simmer, uncovered, until thick enough for serving.  (The volume should be reduced by half.)  Stir frequently to avoid burning.

Fill jars, leaving 1 inch headspace.  Adjust lids.  Process in a pressure canner 20 minutes for pints, 25 minutes for quarts at 10 pounds pressure.  Makes around 8 pints or 4 quarts.  For more detailed instructions on using a pressure canner, see http://www.canningpantry.com/using-pressure-canners.html. 

Traditional Salsa
From www.freshpreserving.com, this not-too-spicy salsa is a good recipe for beginners.

Makes about 4 (16 oz) pints or 8 (8 oz) half pints

Ingredients:

7 cups diced seeded, peeled, cored tomatoes (about 5 lb or 15 medium)
6 green onions, sliced
2 jalapeno peppers, diced
4 cloves garlic, minced
1/2 cup vinegar
2 Tbsp lime juice
4 drops hot pepper sauce
2 Tbsp minced cilantro
2 tsp salt
4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars with lids and bands


Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan.
3.) HEAT to a boil. Reduce heat and simmer 15 minutes.
4.) LADLE hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip
When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.  Trust me, you do not want to deal with these peppers barehanded, as the oils penetrate the skin and burn for hours.  Depending on the heat of the peppers, you may also want to turn on some ventilation, as the oils can become airborne and be an eye irritant, much like onions.