Canning Information and Recipes

Hey Ladies! OK, I know this is a little late, but I've been super busy...canning! So if you are done canning this season, file this away for next year. THANK YOU to Mailee who put this together and taught an amazing class on freezer jam and basic canning. Have fun!

Equipment needed

· Pressure cooker

· Boiling water canners

· Jars

· Lids and bands

· Tongs

· Magnetic lid lifter (opt.)

· Funnel

There are two methods for canning, the pressure cooker or the boiling water bath. The method you use will depend on what you are canning.

Directions for using a pressure cooker

Follow manufactures instructions for opening and closing the pressure canner. Have 2 to 3 inches of hot water in pressure canner and stand the jars on the rack insert so they are not touching each other or the sides of the pot. Fasten lid and turn on the heat. Steam, mixed with air, will start to flow from the vent; this is about 8 to 10 minutes after the first sign of steam. As the air is driven out from the canner the steam will change from a white vapor or cloud to nearly invisible.

Start processing time when pressure has been reached or when weighted gauge begins to rock. It is then time to close the pet-cock or regulator. Maintain a steady pressure during processing.

When processing time is up, remove the canner from heat and let he pressure return to zero without assistance. Standard heavy-walled canners take about 30 minutes when loaded with pints and about 45 minutes when loaded with quarts. Do not attempt to cool pot with cold water. This can cause liquid to escape from jars and keep lids from properly sealing. It can also cause pot warpage.

After pressure reaches zero, wait 2 minutes longer and then slowly open or remove the pet-cock or regulator. Unfasten cover and tilt the far side up so any steam remaining will escape away from you. Using a far lifter, remove each jar and place on a dry, non-metallic surface or towel. Leave space between jars for air circulation.

After jars have cooled, test for seal and the screw bands may be removed if desired. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.

Directions for using a boiling water bath canner

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.

After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid I not sealed or possibly that food is in contact with the underside of the lid.

When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place. If there is a possibility of freezing temperatures during storage, cover with a blanket or heavy cloth. Jars may also be place in a box and stuffed with newspaper.

Preparing Jars and Lids

Lids:

Place jar lids in a small sauce pan filled with water and boil gently for 10 minutes before using. Do this before you need to place them on jars. Leave in hot water and remove as needed.

Jars:

Sometimes recipes will say that it is not necessary to sterilize jars if they are to be packed with hot food. However, to be safe it is always a good idea. For preparing jars, wash them in hot soapy water and rinse well. Place in a large pot of water or water bath canner, and boil gently for 10 minutes in hot water until ready to use.

Canning Tomatoes

Traditionally, canning tomatoes has usually been done by using the hot water bath canner method. Recently, however, more people are finding that canning tomatoes in a pressure canner will result in higher quality and give you a more nutritious product.

When canning tomatoes by themselves, it is recommended that acid should be added to lower the pH level. This can be done by adding 1 tablespoon of lemon juice or ¼ teaspoon citric acid per pint of product. For quarts, add 2 tablespoons of lemon juice or ½ teaspoon citric acid. This may be done by adding directly to jars before filling.

Tomatoes – Whole or Halved (without added liquid)

21 lbs. tomatoes for 7 quarts

13 lbs. of tomatoes for 9 pints

Follow directions for pressure cooking and prepare jars and lids.

To remove skins, wash tomatoes and dip in boiling water for 30-60 seconds or until skins begin to split. Then dip in cold water, slip off skins, core and remove and blemished or discolored parts. Leave whole or cut in half.

Add lemon juice (1 tablespoon for pints, 2 tablespoons for quarts) to prepared canning jars along with salt (1/2 tsp. for pints, 1 tsp. for quarts). Pack hot jars with prepared tomatoes and press down until spaces between them fill with juice. Leave 1/2 –inch head space. Remove air bubbles. Wipe rim and screw threads and place lids and screw bands.

Processing time: 11 pounds of pressure for 25 minutes.

Salsa

16 c. chopped tomatoes 1 can green chilies, 7 oz.

2 c. chopped onions 2 cloves garlic

2 c. vinegar ½ T. fresh cumin

1 yellow jalapeno 1 T. oregano

2 green jalapeno 1 T. salt

Mix all ingredients in large pot. Cook on low 2 hours or until thick. Pack in pint jars. Process in cold bath water 20 minutes. Add more peppers if you like it hotter.

My Favorite Spaghetti Sauce

2 Tbsp. extra-virgin olive oil 1 Tbsp. dried basil

2 tsp. minced garlic Salt and pepper to taste (I like 2 tsp. salt)

1 (28 oz.) can crushed tomatoes

Heat pan to medium; put oil in to warm for a few seconds, then the garlic. Stir quickly, about 30 seconds, until you smell garlic. Have your tomatoes ready to put in immediately. Bring to a boil; simmer gently until sauce thickens for about 1 hour. Stir in basil, salt, and pepper. Simmer 5 more minutes and you’re ready. This makes fabulous pizza sauce. Can be doubled or tripled for canning. Fill hot, sterilized jars leaving ½ inch space from top. Process in water bath 15 min.

Spaghetti Sauce

2 green peppers, chopped 3 lb. onions, chopped

3 hot peppers, chopped (opt.) 3 cloves garlic, chopped

Sauté in ¼ cup olive oil

3/4 bu. Tomatoes, peeled and quartered 1 c. olive oil

3 (12 oz.) cans tomato paste 2 Tbsp. basil

½ c. sugar 2 Tbsp. oregano

¼ c. salt 1 Tbsp. celery seed

Blanch tomatoes and slightly puree (leave chunks). Cook in large pot 2 hours, until not watery. Add the tomato paste, seasonings, and sautéed vegetables. Cook 1 more hour. Fill hot sterilized jars, leaving ½ inch space from top. Process in bath water 15 minutes. Makes 10 to 12 pints.

Peaches

Follow direction for boiling water canner and prepare jars and lids.

½ bushel of peaches (about 25 lbs.)

Syrup – 5 cups water to 1 cup sugar. Heat in a saucepan until sugar is dissolved. Keep warm.

10-12 wide mouth quart jars

Lids and bands

Dip peaches in boiling water for 30-60 seconds or until skins begin to loosen. Dip in cold water and remove skins. Cut out any bruises or blemishes, cut in half and remove pits. Place peach halves in hot jars. Add syrup to jars leaving a ½ inch of head space. Wipe rim and screw threads and place lids and screw bands. Process in boiling water canner for about 7 min.

Resources

Go to extension.usu.edu/utah and click on extension program. Then go to canning.

westmountainraspberries.com

Canning Supplies on Sale

Sisters,

For anyone interested in getting canning supplies, Kerr Canning Jars are on sale at Macey's right now (through the 11th). Here are the prices:

12 ct. quart wide mouth, $8.35
12 ct. regular quart, $7.53
12 ct. pint wide mouth. $7.33
12 ct. regular pint, $6.37

And, for those of you who keep coupons (or for those of you who have friends that keep coupons and would let you have these!), there are some out there that will sweeten the deal. You can find coupons for these Kerr products in the following Sunday newspapers:

April 26, Red Plum insert
July 12, Red Plum insert

And don't forget our canning class on Wednesday, August 12, 7pm, at Mailee's house!

Wheat Recipes!

Whole Wheat Bread (1 loaf) [Jen Ethington] 2 cups white wheat flour ½ cup red wheat flour 1 cup bread or all purpose flour 1 Tbsp instant yeast 1 tsp salt 2-3 Tbsp sugar or honey 1 Tbsp dough enhancer (optional) 3-4 Tbsp shortening

In a mixer with the dough hook add all these together. Mix on speed 2 for a couple of minutes to incorporate. Meanwhile, heat 1 ¼- 1 1/3 cup water for 42 seconds in the microwave. Add slowly while mixer is going. Let it mix for a couple of minutes then check the texture. You may need a little more flour or water. Pull off a little ball of dough and rub it around: it should feel like your earlobe and stick to itself. Mix on speed 4 for 5 minutes. Add 1 Tbsp oil to the bowl or another bowl and grease the sides; flip the dough and cover till doubled. Grease a loaf pan. Spread dough onto counter and shape into a rectangle about 20”x10”; fold it in thirds the roll it up tightly away from you. Seal the edges and the ends well. Plop it into the loaf pan, cover, and let it rise again. Bake on the lowest oven rack on 350 for 30 minutes. Brush the top with butter and let it cool out of the pan on a cooling rack completely (or mostly) before slicing.

Oatmeal Bread (2 loaves) [Jen Ethington] Place in mixing bowl: 1 cup whole (old-fashioned) oats 2 cups boiling water – 2 minutes in microwave Let it sit for 5-10 minutes till absorbed.

Add: 2 cups white wheat flour 2/3 cup brown sugar 2 tsp salt 2 Tbsp instant yeast 3 Tbsp oil Start mixing on a low speed.

Add: 3 cups all purpose flour

Mix on speed 2 for a couple of minutes to incorporate then check the texture. You may need a little more flour or water. Pull off a little ball of dough and rub it around: it should stick to itself and be firm enough to keep its shape and not be too moist or too dry.

Mix on speed 3- 4 for 5 minutes. Add 1-2 Tbsp oil to the bowl or another bowl and grease the sides; flip the dough and cover till doubled. Grease 2 loaf pans. Cut the dough into two pieces. Spread dough onto counter and shape into 2 loaves. You can be more gentle with this dough. Cover and let it rise again. Bake on the lowest oven rack on 350 for 30 minutes. Brush the top with butter and let it cool out of the pan on a cooling rack completely (or mostly) before slicing. This bread freezes well.

WHOLE WHEAT BREAD (RED WHEAT) [Jana Gasaway]

5 1/2 C warm/hot water

1/2 C oil

1/2 C honey

1/2 C gluten flour

1 crushed Vit C (optional)

1 1/2 T salt

3 T self-instant dry yeast

11-15 C whole wheat flour (9 C wheat)

STEP 1 In small dish add the gluten flour, Vit C, & salt

STEP 2 Put the water, oil, & honey inyo mixing bowl & mix slightly

STEP 3 Add gluten four and mix slightly

STEP 4 Add enough whole wheat flour until dough begins to pull away from bowl

STEP 5 Add 3 T dry yeast directly to dough while mixing

STEP 6 Knead for 10 minutes

STEP 7 Oil hands and remove dough from mixer. Place on oiled surface and divide loaves. Makes 4 regular size loaves.

STEP 8 Bake at 350* for 30 minutes after dough is raised. Brush top of loaves with butter after it's baked if desire.

Wheat Tortillas (12 in about an hour) [Jen Ethington] 1 cup white wheat flour 2 cups bread or all purpose flour 1 tsp salt In a bowl with a spoon or in a mixer combine flour and salt to blend. Add 1/3 cup (=5 Tbsp) oil or shortening.

Stir or cut into flour with a pastry blender. Add 1 cup warm water. Stir with a spoon or in a mixer with the dough hook speed 2 for 3 minutes. If not using a mixer, knead for 3 minutes on a floured surface. Then cover it and let it rest for 30 minutes. Cut the dough into 12 pieces about golf ball sized. Flatten into discs and dip in flour. Roll out to 10” diameter on a well-floured counter top or a floured pastry cloth. Do about 3 or 4 to start. Stack on a plate. (Have an extra plate for cooked tortillas and a zip bag to keep them in once they have cooled.) Heat a 10”-12” sauté pan on medium heat for about 5 minutes (preferably a stainless but non-stick or cast iron will work). No grease needed. Once the pan is hot cook one side for about 2 minutes, watch for air bubbles forming, then flip to the other side for a minute or two. Slide it onto the extra plate and cook another, rolling out more while you wait. If you are getting burnt spots decrease cook time by 30 seconds. These may be frozen till needed or refrigerated for a couple of weeks.

Lehi Roller Mills Whole Wheat Bread [Jennie Jensen]

1 ½ c luke-warm 1 T active dry yeast ¼ c honey 1 T molasses 1 T oil 3 1/3 c whole wheat flour 2 t salt

Combine in a mixer bowl: 1 ½ c luke-warm water and 1 T active dry yeast. Add ¼ c honey, 1 T molasses, and 1 T oil. Stir dry ingredients together in a small bowl, then add to liquids in mixer: 3 1/3 c whole wheat flour, 2 t salt. Attach kneading hook to mixer. Mix on low for 15 minutes or until dough is developed. Turn in a greased bowl and cover with plastic. Let rise for 20-30 minutes or until double in bulk. Form into loaf. Placed in greased bread pan. Cover and let rise until top of dough is 2 in. above the top of pan. Bake in a preheated 350 degree oven for 30-35 minutes. Turn out onto rack to cool.

Wheat Cinnamon Rolls [Steff McGhie] (This make A LOT! I halved the recipe and had two full baking sheets of cinnamon rolls.)

3 cups hot water

2 cubes butter

1 cup honey

6 eggs

1 1/2 tsp salt

2/3 c powdered milk

3 T yeast

15 cups wheat flour (you may need a little more)

In your Bosch, combine all ingredients and just 2 cups of the wheat flour and mix on speed 1 until moist. Continue adding flour one cup at a time until dough begins to pull away from the sides of the bowl. (don't add too much or the rolls will be dry!) Once you have added the correct amount of flour, turn mixer to speed 2 and let knead for 10 minutes. Place dough in lightly oiled bowl and let rise until double. Punch it down and divide it in two equal pieces. Roll out each piece in a rectangle and heavily spread with butter and sprinkle with brown or white sugar and a little cinnamon. Roll into a long roll and cut into about 1 inch pieces. Place them on a baking sheet and let rise again. Then bake at 350 degrees for 20 minutes or until done. When they are done (very lightly brown on top), remove from oven and slather with caramel frosting. (recipe below)

Caramel Frosting (you may need to double this recipe)

2/3 cup butter

1 cup brown sugar

1/2 cup evaporated milk

Heat all ingredients in saucepan until it comes to a boil. Then turn heat to low and cook for two minutes. (a low boil) Remove from heat and cool for 10 minutes. Beat in 3 cups of powdered sugar.

Whole Wheat Crockpot Cereal [Mailee Valdez]

1 c wheat (not wheat flour—just wheat straight from the bucket)

5 c water

¼ t salt

2 T brown sugar

Put all ingredients in a crockpot and cook on low overnight. In the morning, stir in a little milk and brown sugar (or honey, berries, etc.) to taste.

Cracked Wheat Cereal [Whitney Permann]

Boil 3 cups water. Add ¾ cups cracked wheat. Cook over medium heat until wheat is softened (about 8-10 minutes, stir often). Add a little milk and brown sugar to taste. My kids love this!

Whole Wheat Brown Sugar Muffins [Whitney Permann]

½ butter

1 c brown sugar

1 egg

1 t baking powder

¼ vanilla

1 c milk

2 c whole wheat flour

Chopped nuts (optional)

Cream butter and brown sugar. Add 1 egg, cream. Add vanilla, cream. In a separate bowl, stir baking powder into flour. Then add milk and wheat flour slowly to mixture (a little milk, then a little flour, etc.) Add chopped nuts if desired. Bake at 425 for 12-15 min.

Whole Wheat Blender Pancakes [Whitney Permann]

1 cup wheat kernels (straight from the bucket)

1/4 cup oil

1½ cups milk, divided 1 tsp. salt

1 egg

4 tsp. baking powder

optional: 1 tbl. brown sugar

Blend wheat with 1 cup milk in blender on high for three minutes. Add remaining 1/2 cup milk and continue blending for two minutes. Add eggs, oil, and salt (and sugar, if desired); mix thoroughly. All at

once, add baking powder into center of funnel of mixing batter. It will immediately begin to foam up;

stop blending when funnel closes. Let batter rest for 10 minutes before baking.

Using Wheat to Extend Ground Beef

For every 1 lb. of meat:

Combine 1/2 cup of cracked wheat with 1 cup of water and simmer on low heat until all water is absorbed and wheat is soft, about 20 minutes or so. Awesome! Use it in your tacos, sloppy joes, casseroles, whatever!

Whole Wheat Waffles [Allison Chase]

1c whole wheat flour

3 tsp baking powder

½ t salt

2 tsp sugar

2 eggs, separated

1 ¼ c milk

¼ c oil

Mix dry ingredients. Add egg yolks and milk gradually. Beat with mixer on low. Add oil. Batter will be thin. Beat hard two minutes. Fold in beaten egg whites. Double for four people.

Olive Ann Wheat Cookies [Allison Chase]

2 c white flour

2 c whole wheat flour

1 tsp baking soda

1 tsp salt

1 T cinnamon

1 c margarine

1 c brown sugar

1 c white sugar

2 eggs

1 tsp vanilla

1 c chopped pecans (or other nut)

Mix together flours, baking soda, salt, and cinnamon. In another bowl, beat together margarine, sugars, eggs, and vanilla. Add dry ingredients to wet ingredients and mix well. Add nuts and mix. Shape dough into two logs and wrap in wax paper. Freeze 1-3 hours (until firm) and slice. Bake at 350 in preheated oven for 8 minutes.