End of the garden 2014

Christa cleaned out the garden today.  There is still some cauliflower, cabbage beets and carrots in one bed but for the most part the garden is done for the year.

Stewed Tomatoes

Ball Blue Book Guide

4 quarts tomatoes; chopped, peeled, cored 

1 cup celery; chopped,
¼ cup green peppers; chopped
½ cup onion; chopped.
2t Salt
1T sugar can be added if desired, however we don’t add them in ours.

Tomato Paste

Tomato Paste
Work with small batches, because it scorches easily during the last half of cooking. And forgo onions, garlic, celery, etc., because such flavors may not be wanted in delicate sauces you merely want to color with the paste.

HANDLING
Use a Boiling–Water Bath. Use Hot pack only. Use ½-pint jars only.
Carefully wash, peel, trim, and chop the tomatoes, saving all the juice possible (4 to 4½ pounds of tomatoes will make about four ½-pint jars of paste). In an enameled or stainless steel kettle bring the chopped tomatoes to a boil, then reduce heat and simmer for 1 hour, stirring to prevent sticking. Remove from heat and put the cooked pulp and juice through a fine sieve or food mill. Measure, return to the kettle, and for every 2 cups of sieved tomatoes add ¼ teaspoon citric acid (or 1 tablespoon bottled lemon juice). (Optional: add ½ teaspoon salt.) Reheat, and continue cooking very slowly, stirring frequently, until the paste holds its shape on the spoon—about 2 hours more.
Hot pack only, in ½-pint jars. Ladle hot paste into clean hot jars, leaving ¼ inch of headroom. Adjust lids, and process in a B–W Bath (212 F/100 C) for 35 minutes. Remove jars; complete seals if using bailed jars

*Update: From the University of Georgia 

Tomato Paste 8 quarts peeled, cored chopped tomatoes (about 4 dozen large) 

(about 9 half-pint jars) 1 1⁄2 cups chopped sweet red peppers (about 3)

 2 bay leaves 

 1 teaspoon salt 

 1 clove garlic (optional)

 Hot Pack Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic 

 clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 

 2 1⁄2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves. Pour boiling 

 hot paste into hot half-pint jars, leaving 1⁄4-inch headspace. Wipe jar rims. 

 Adjust lids and process in a Boiling Water Bath (212° F). 

 Half Pints 45 minutes

http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf

Mushrooms

Mushrooms

Canned mushrooms have a bad track record as carriers of C. botulinum toxin, so use only fresh edible mushrooms—preferably those grown in presterilized soil, as most commercial mushrooms are.

GENERAL HANDLING

Pressure Canning only. Use Hot pack only. Use ½-pint or pint jars, plain No. 303 cans.

Soak them in cold water for 10 minutes to loosen dirt, then wash well. Trim blemishes from caps and stems. Leave small buttons whole; cut larger ones in button-size pieces. In a covered saucepan simmer them gently for 15 minutes.

HOT PACK ONLY

In jars. Fill with hot mushrooms, leaving ½ inch of headroom. (Optional: add ¼ teaspoon salt to ½ pints, ½ teaspoon salt to pints.) To prevent color change, add ¼ teaspoon of crystalline ascorbic acid to ½-pint jars, ½ teaspoon to pints. Add boiling water, leaving ½ inch of headroom; adjust lids. Pressure-process at 10 pounds (240 F/116 C)—45 minutes for either ½-pints or pints. Remove jars; complete seals if using bailed jars.

Pickled Cauliflower with Carrots and Bell Pepper

    

1 tsp. coriander seeds
1 tsp. black or brown mustard seeds (or substitute yellow)
1/2 tsp. cumin seeds
2 cups cider vinegar
5 medium cloves garlic, lightly crushed and peeled
Three 1/4-inch-thick slices peeled fresh ginger
One-half small yellow onion, thinly sliced lengthwise
1/2 cup sugar
2 Tbs. kosher salt
1 tsp. black peppercorns
1/2 tsp. ground turmeric
1/4 tsp. crushed red pepper flakes
One-half head cauliflower, cut into 1-1/2- to 2-inch florets (about 4 cups)
5 medium carrots, peeled and sliced 1/2 inch thick on the diagonal (about 2 cups)
One-half red bell pepper, cut into large dice (about 1 cup)

Put the coriander, mustard, and cumin seeds in a small saucepan. Toast the spices over medium heat, swirling the pan occasionally, until fragrant and slightly darkened, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes, and 1 cup water to the toasted spices. Bring to a boil.

Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles . Wipe the jars . Secure the lids with screw bands tightened by hand. Process for 10 minutes

3 pints

Bread and Butter Pickled Vegetables

Bread and Butter Pickled Vegetables





Ingredients

2 cups water
1 1/2 cups white-wine vinegar
1/3 cup granulated sugar
1 tablespoon coarse salt
2 medium carrots, cut into 3-inch sticks
1 red bell pepper, cut into 3-inch sticks
1/2 English cucumber, cut into 3-inch sticks
1/2 teaspoon celery salt


Directions
In a small saucepan, combine vinegar, sugar, salt, and 2 cups water. Bring to a boil over high heat, stirring to dissolve sugar and salt.
Pack the vegetables into clean, hot pint jars. Pour the hot brine over the vegetables, leaving 1/2-inch headspace. Remove any air bubbles. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids with screw bands tightened by hand. Process for 10 minutes

Glazed Carrots

Glazed Carrots

3.5 pounds carrots

1 cups brown sugar

1 cups water

1 cup orange juice

3 pints 

Wash and peel carrots, then rinse again. Cut carrots into 3 inch pieces. Slice thicker ends in half lengthwise. (or just use the peeled mini carrots and wash well) Combine brown sugar, water and orange juice in a saucepan. Cook over medium heat, stirring until sugar dissolves. Keep syrup hot. Pack carrots tightly into hot jars, leaving 1 inch headspace. Ladle hot syrup over carrots, leaving 1 inch headspace. Remove air bubbles with plastic or wooden spatula. Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.

Labels: brown sugar Carrots orange juice

Canned Carrots

Carrots - Sliced or Diced

Quantity: An average of 17-1/2 pounds (without tops) is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel (without tops) weighs 50 pounds and yields 17 to 25 quarts – an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4 inches in diameter. Larger carrots are often too fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or dice.

Hot pack – Cover with boiling water; bring to boil and simmer for 5 minutes. Fill jars, leaving 1-inch of headspace.

Raw pack – Fill jars tightly with raw carrots, leaving 1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if desired. Add hot cooking liquid or water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Carrots in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	25 min	11 lb	12 lb	13 lb	14 lb
	Quarts	30	11	12	13	14

Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	25 min	10 lb	15 lb
	Quarts	30	10	15

Carrot porn

Erotic carrots

Canned Beets

Just canned beets

Jars were filled too full and water siphoned out.

Sweet Red Beets

The recipe for these is questionable as it came from an Amish cookbook but could probably be presser canned.

We processed the beets for 35 min instead of the 10 it calls for.  We also cut the recipe in half used more vinegar 

16 cups of sliced beets 

2 C water

3 C sugar

2 C vinegar

Process 35 min water bath

PH 3.5

Alton Brown’s Pickled Beets

Alton Brown’s Pickled Beets
Ingredients
Roasted Beets, recipe follows
1 large red onion, frenched
1 cup tarragon wine vinegar
1 1/2 teaspoons Kosher salt
1/2 cup sugar
1 cup water
Roasted Beets:
6 medium beets, cleaned with 1-inch stem remaining
2 large shallots, peeled
2 sprigs rosemary
2 teaspoons olive oil
Directions
Remove the skin from the Roasted Beets and slice thinly. Arrange in 1-quart jars alternating layers with the onion. In a small pot boil the rest of the ingredients and pour over the beets. Tightly lid the jars and place in the refrigerator for 3 to 7 days before serving.

Roasted Beets:
Preheat oven to 400 degrees F.

In a large bowl toss all of the ingredients. Place into a foil pouch and roast in the oven for 40 minutes.
If canning, boil jars and lids to sterilize.

 If canning, lid the jars and process for 35 minutes in water bath

Allow 3 to 7 days for flavor to develop before serving.

Yields 2 QT.

Fall harvest

 We pulled most of the carrots and beets today to can.

Cabbage

We picked the best head of cabbage we have ever had today