The Big Book Of Preserving The Harvest: 150 Recipes For Freezing, Canning, Drying And Pickling Fruit
Vaniria Setser
When you grow your own fruits and vegetables, the next step is preserving the bounty. Many people fear that canning or drying foods is scary and difficult, but just the opposite: it is healthy and easy. When you can, dry, and freeze the produce you have grown, you know absolutely everything that has gone into those vegetables and fruits.
Oh yes, you can do this. For successful preserving, all you have to do is be prepared, have the right tools available, and have plenty of fresh fruits and vegetables. Almost anything can be preserved, whether by canning, freezing or drying.
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruit
Download File › https://urlcod.com/2yKwlL
Every year my family sells canned figs, mint jellies, and other preserves at an upscale arts and crafts show in our community. We sell a lot of different items, but the canned preserves are always the first to go and at a high price, too!
Be organized and prepared before beginning. Always, always read your recipe carefully and thoroughly, and gather all of your equipment and ingredients. Make sure all equipment is in good condition: no broken or cracked jars or rusted bands. Always use new lids.
There are two main approaches to canning: the boiling water canning method and the pressure canning method. Fruits and tomatoes may be processed using the boiling water method found below, but the United States Department of Agriculture recommends that the pressure canner method is the only safe method for canning low acid foods such as vegetables, poultry and meats.
There are freezer jars and plastic containers, but my favorite is freezer paper. It saves room and is easy to label. There are great instructions that come with the freezer paper. I like to double wrap the meat to insure freshness. Always thaw your meat in the refrigerator when ready to use the meat.
Drying is perhaps the oldest method of preserving. It dates back to the days of our ancient ancestors and Native Americans. They preserved their harvests long before canners, pressure cookers, and freezers were invented. They sun-dried their fruits and vegetables, but I prefer using the oven, or a dehydrator if you prefer. I do not have to deal with insects that way! It is easy to dry fruits, vegetables, herbs, and even chili peppers. You more than likely already have all that is needed to pursue preservation by this method.
One of my favorite methods of drying is that of using the oven or a dehydrator. My children especially love preserving their harvest by this method. They love making dried fruits such as peaches, apples, figs, and berries. I love them preserving using the drying method as they eat these delicious fruits and berries as snacks rather than all of the snacks chocked full of sugars and artificial ingredients that seem to have made their way into our diets at the grocery stores. Preserving really offers us a much healthier way of living our lives. If using a dehydrator, follow the instructions in your manual.
There are many good bean varieties for sale in local gardening outlets and through seed catalogs. Most grow well in Utah. Pod shape, size, and color vary among varieties. Here is a list of some potential varieties and plant types that have performed well in Utah.
Plant bush beans every 14 to 21 days until mid-July for continuous production throughout the growing season. Bush beans require 50 to 60 days to mature depending on variety. Pole beans generally produce pods over a very long time period so one or two plantings are necessary each year. Bush and pole beans are harvested before the pods are fully mature. Pods should be full size with small seeds, and firm, crisp flesh when picked. Pods are ready for harvest about 7 to 14 days after flowering. Pick regularly as the plant will flower and mature the pods for 2 to 3 weeks on bush varieties and for 5 to 6 weeks on pole types. Harvest and use immediately or refrigerate for best quality and flavor.
Choose freshly harvested green beans with young tender pods. Pod diameter, not length, is the best indicator of quality. Freshness is evidenced by a distinct, audible snap when the bean is broken. Beans that are over-matured will be tough and stringy. Immature beans will wilt and soften quickly after harvesting. Wash beans in cold water. Beans can be cut into 1 to 4-inch lengths or left whole.
Pole or bush beans, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture. Blanching works best if you heat 1 gallon of water to boiling in a large pot fitted with a wire basket, colander, or similar container. Add no more than 1 pound of green beans (4-6 cups) to the boiling water. If the water does not return to a boil within 30 seconds to 1 minute, then there are too many beans. Once the water returns to a boil, blanch beans for 3 minutes (4 minutes at elevations greater than 3500 ft). After 3 minutes, remove the beans using the basket and plunge them into cold wa
Fill pint- or quart-size freezer bags close to full. Squeeze out the excess air. Or, pack rigid freezer containers tight, leaving a -1 inch headspace. For all containers: seal, label and freeze. To freeze beans so that they do not stick together, place them in a single layer on a cookie sheet. Cover them with plastic wrap and freeze the beans solid. Once the beans are solid, place them into freezer bags or rigid freezer containers.
Pole or bush beans and other vegetables are low-acid foods. They do not contain enough acid to safely be canned in a boiling-water canner. Pole or bush beans must be pressure-canned for a safe period of time to avoid the possibility of the foodborne illness botulism.
For either method you may add canning or pickling salt at teaspoon per pint or 1 teaspoon per quart. Salt may also be omitted completely. To process in a pressure canner, place the jar rack, 2 inches of water, and the sealed jars in the canner. Fasten the lid, and heat the canner on high. After exhausting the steam for 10 minutes, add the weighted gauge or close the petcock to 3 pressurize the canner. Start timing when the desired pressure is reached. Process the jars according to the chart below for your altitude and style of pressure canner.
When the processing time has completed, remove the canner from the heat. Air-cool the canner until it is fully depressurized. Then slowly remove the weighted gauge or open the petcock, wait 2 minutes, and unfasten and carefully remove the canner lid. Remove the jars from the canner with a jar lifter and place the jars on a towel or rack. Do not retighten the screw bands. Air-cool the jars 12 to 24 hours. Remove the screw bands and check the lid seals. If the center of the jar lid is indented, wash, dry, label, and store the jar in a clean, cool, dark place.
If you wish to can pole or bush beans, but do not have access to a pressure canner, you can pickle beans using the following research-tested recipe available at: Pickled Dilled Beans _06/dilled_beans.html.
Blanch pole or bush beans as described above. Drain the beans and arrange them in a single layer on a dehydrator tray. Place green beans in the freezer for 30-40 minutes. Place dryer trays into the dehydrator and dry at 140-145F for 8-10 hours or until green beans are crisp and brittle. To store dried foods, place the dried food in plastic bags, press out air, seal or close, and then place in glass jars and tightly seal.
Store fresh pole or bush beans in the refrigerator crisper in plastic storage bags or rigid containers to retain moisture. Stored in this manner, beans will maintain quality for 7- 10 days. Beans that are stored below 41F may receive chill injuries and get rusty colored spots.
If lids are tightly vacuum sealed after processing, remove the screw bands, wash the lid and jar to remove food residue; then rinse and dry jars. Label and date the jars and store them in a clean, cool, dark, dry place. For best quality consume canned beans within 1-2 years. Beans will loose quality and nutrients over time, but will remain safe to eat providing the vacuum seal is intact.
A cup of cooked, fresh snap beans contains only 30 calories, no fat, sodium or cholesterol and is a good source of dietary fiber. It contains 93% water, 2 gm protein, 63 gm calcium, 8 mg iron, 680 IU vitamin A and 15 mg vitamin C.
Remove ends from fresh snap beans or use quality frozen beans. Boil beans until they are just tender to eat. Cook bacon slices until they are approximately half done and still flexible. Cut bacon strips in half. Assemble a small bunch of beans (approx. 6 to 8) so that they are parallel to each other. Wrap them in a half strip of bacon. Insert a toothpick into the bacon strip to hold the bundle together. Bake the bundles at 375F until the beans just get brown on the edges and the bacon is crisper (approx 6-10 min.). Serve immediately. These bundles can be refrigerated for 1-2 days or frozen for up to one week on a cookie sheet before baking.
Boil or steam the trimmed green beans until tender. Drain well. While still warm add the rest of the ingredients and toss the mixture. Allow beans to marinate in the refrigerator overnight. Serve at room temperature.
Avoiding Common Canning MistakesAvoid these ten potentially deadly canning mistakes, as well as other food-specific mistakes that you'll want to avoid. This will keep your food fresh, healthy, and safe to eat.
Freeze-dried foods are extremely popular among backpackers and culinary masters, and now freeze-dryers are available for home use. But is a home freeze-dryer the appliance for you? Here is some information designed to cut through the advertising hype and
Some essentials are needed to cook with the main food staples in long term food storage. These mostly are used to make breads from stored grains. The cooking essentials include salt, baking powder, baking soda, and yeast.
Moisture and temperature are the two critical factors in optimal food storage. Moisture - the humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage
7fc3f7cf58