Canning and Preserving for Beginners A Complete Guide to Water Bath and Pressure Canning. Including 101 Easy and Traditional Recipes for a Healthy and Sustainable Lifestyle

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A COMPLETE GUIDE TO WATER BATH AND PRESSURE CANNING. INCLUDING 101 EASY AND TRADITIONAL RECIPES FOR A HEALTHY AND SUSTAINABLE LIFESTYLE.

AGATHA K. MILLER 1

“To my sister Rosemary and my children Tyler and Abigail.”

© Copyright 2020 - All rights reserved. The content contained within this book may not be reproduced, duplicated or transmitted without direct written permission from the author or the publisher.

Disclaimer Notice: Please note the information contained within this document is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, and reliable, complete information. No warranties of any kind are declared or implied.

Under no circumstances will any blame or legal responsibility be held against the publisher, or author, for any damages, reparation, or monetary loss due to the information contained within this book. Either directly or indirectly.

Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice. The content within this book has been derived from various sources. Please consult a licensed professional before attempting any techniques outlined in this book.

Legal Notice: This book is copyright protected. This book is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part, or the content within this book, without the consent of the author or publisher.

By reading this document, the reader agrees that under no circumstances is the author responsible for any losses, direct or indirect, which are incurred as a result of the use of information contained within this document, including, but not limited to, — errors, omissions, or inaccuracies.

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Table of Contents Introduction..................................................................................................1 CHAPTER 1.Canning fundamentals.........................................................6 CHAPTER 2.Choose the best produce and avoid spoilage......................12 CHAPTER 3.Water Bathing......................................................................16 CHAPTER 4.Water Bathing Recipes - Pickles..........................................23 CHAPTER 5.Jam.......................................................................................40 CHAPTER 6.Jelly and preserves................................................................49 CHAPTER 7.Salsas.....................................................................................61 CHAPTER 8.Pressure canning..................................................................75 CHAPTER 9.Pressure Canning Recipes - Tomatoes...............................83 CHAPTER 10.Vegetables...........................................................................98 CHAPTER 11.Meat, Poultry, Seafood....................................................117 CHAPTER 12.Beans and legumes..........................................................139 CHAPTER 13.Soups and Broths............................................................160 CHAPTER 14.Other preserving methods...............................................179 CHAPTER 15.Meals in Jar......................................................................185 CHAPTER 16.Prepared Meals and Meal Starters...................................210 Conclusion.................................................................................................218 RESOURCES............................................................................................219 REFERENCES..........................................................................................220 GLOSSARY...............................................................................................222

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Introduction Canning and home preservation are turning out to be increasingly mainstream because, with the correct information, individuals can generally have tasty, seasonal food avoiding spending much money and without added substances or concoction additives. These foods can be stored in your storage room for a considerable length of time or even years. Canning and preserving are also useful methods to protect your food from spoilage and can fit in your busy lifestyle. It is also a fun activity that the whole family can enjoy. You can make homemade canned food to teach other family members on how to be sustainable and not rely too much on groceries purchased from the store. Even if you are using salting, fermentation, or pickling, you will still need glass jars or cans to put in the product while it is happening or after the process is completed. This is because it is essential to put it into an airtight container so that the food will not spoil or be exposed to anything that we don’t want it to be exposed to. The act of preserving food used to be a necessity, but more often than not food is already kept for us. Though, now canning and preserving food has become more of a hobby. It’s not for everyone, but it is a hobby that is enjoyed by a diverse group of people. Canning and preserving food has made its place in our history, and it is still following us into the future. Once it was of necessity, but now it is a pleasure for many people to can.

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The Benefits of Canning and Preserving Your Own Food Canning and preserving are one of the methods to protect your food from spoilage. Below are the benefits of canning that you can start.

• Convenience: Canning allows you to build a pantry full of homemade foods that can fit in your busy lifestyle.

• Steady supply of homegrown foods: You can buy canned fruits and vegetables from

the factory in local supermarkets, you really have no idea what kind of ingredients they put in cans. If you make homemade canned food, you have a stock of fresh and homemade food that is not only delicious but also healthy.

• Saving on food costs: The purpose of home maintenance is to help you save on food costs. As you take advantage of fresh food when it is in abundance, you end up saving a lot on the value of your food.

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• Home canning is a fun activity: canning at home is a job that the whole family can

enjoy. You can make homemade canned food to teach other family members how to be sustainable and not rely too much on groceries purchased from the store.

• Achieving a sense of satisfaction: People living in the home can find a sense of satisfaction when they know they are serving their families foods that are healthy.

• You have control: canning at home and canning requires the use of natural preservatives

such as vinegar, sugar and salt. But because you do the canning yourself, you can control the amount of sugar, salt and vinegar you use to preserve your food. Unlike canned food purchased from the store, you have no idea how much sugar or salt they use to preserve food.

• There are many benefits to canning your food. Take advantage of having more food

options, a steady supply in your closet and overall good health for the family. That being said, it's essential to learn this crucial skill so that your whole family can benefit from it.

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History of Canning Canning is a food preservation method in jars that are hermetically sealed. Canning can provide a shelf life of 1-5 years although the time differs under different circumstances. Canned dried lentils, for example, could be edible even after 30 years even though they could have a different appearance, smell and the nutrients content will have deteriorated. It all started in the French government during the Napoleonic wars when Napoleon Bonaparte offered a hefty reward to anyone who would invent a cheap and convenient way to preserve a large amount of food for navy and army use. In 1809, Nicolas Appert who was a brewer and a french confectioner, in response to the government’s call, discovered that cooked food in sealed jars did not spoil unless the seal was leaked. He, therefore, developed a method of sealing food in a jar or a bottle, heating it to a certain temperature, maintaining the temperature for a certain period of time, then keeping the jar sealed until use. In 1810 Peter Durand patented the use of iron cans which were tin coated. By 1820, he was already supplying the royal navy with canned foods in large quantities. In the 19th century, Samuel C. Prescott and William Underwood set canning on a scientific basis in the United States. They described specific times, temperatures, and heating requirements to sterilize canned foods. Pressure canning technology is still developing and some brands use a single lid that works similarly to the 2 piece lid design.

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Chapter 1

Canning fundamentals Basic principles of canning Basic equipment Canned food with water bath

• Fresh tomatoes (with the addition of acid) • Sauces • Turkey and pleasures

This method requires a large pot, a tight-fitting lid, and a wooden or wire rack that prevents the glasses from touching each other. The grill allows boiling water to flow down and around the jars for more even sterilization. The shelf also prevents the jars from hitting each other and breaking or breaking. If you don't have a shelf, you can use clean cotton towels to wrap the jars.

• Vinegar • Chatney • Spices

Pressure packer This method requires a specially constructed heavy pot with a lid that can be steam closed. The cap is tightly fitted with an air duct (or pet) and a gauge or heavy. New models have an additional security lock as an added precaution. It may or may not have interventions. The pressure vessel also has a shelf.

If you don't have a standard container, use any large metal container as long as it's deep enough for 1-2 inches of boiling water to cover the jars. Ideal fruits and vegetables for canning a water bath include:

Foods that are ideal for canning under pressure include:

• Fruits • Jams and jellies

• Potatoes

• Fruit juice 6

items of food and pour liquid into cans.

• Beans • Corn

• Lifting jug: necessary to easily remove hot jugs.

• Carrots • Sweet peppers

• Cover stick: a magnetized stick to remove covered jars from boiling water

• Inserts • Pumpkins • Green

• Clean fabrics: easy to use for cleaning tires, leaks and general cleaning.

• Meats

• Flat, narrow rubber spatula - to remove trapped air bubbles before sealing jars.

Jars Quarter and pint jars are the most widely used sizes and are available in wide mouths and regular lids. When used correctly, the jars can be used over and over indefinitely, as long as they are in good condition.

Food Acidity Low Acidity food Low acid food incorporate meat and vegetables (aside from cured tomatoes and pickles). Low acid food don't have the causticity essential to stop the development of microorganisms and seeds that can endure the temperature of bubbling water (212 ° F). The bacterium that causes the most worry about home canning is Clostridium botulinum since it can create spores that produce a hazardous poison that causes food contamination. Culture spores blossom with low-corrosive, airless, dampness free, and room sans temperature nourishments, conditions in a container of home-canned meat or vegetables. While Clostridium

Put caps Most canning containers sold today use a two-piece, self-adhesive lid consisting of a metal screw-type tape and a flat metal disc with a rubber seal around one side near the outer edge. The flat cap is used only once, but the screw tape can be used until it begins to rust and is well cleaned.

Canning Devices Key elements for packaging and home maintenance: Container Funnel: Helps pack small 7

botulinum spores can make due in a bubbling water shower, they are crushed when rewarded in a weight vessel where the temperature can arrive at 240 ° F or higher.

an endorsed formula is satisfactory to decimate molds, yeasts, proteins, and a few microbes. Preparing times are typically given for heights under 1,000 feet above ocean level. At higher elevations water bubbles at lower temperatures, making it essential to process nourishments longer.

High-Acid Foods Most organic products usually have elevated levels of corrosive. While tomatoes have some characteristic acids, they are halfway point among high and low corrosive and need packaged lemon juice, citrus extract, or vinegar (named 5 percent corrosiveness) to build their sharpness for safe food handling. Matured nourishments, for example, sauerkraut, and food sources to which an adequate measure of vinegar is included, as in salted vegetables, are additionally canned as high-corrosive food sources. Sticks and jams are highcorrosive nourishments except if lowcorrosive plants, for example, peppers, are included. Nourishments in the high-corrosive classification can be securely handled in bubbling water or climatic steam.

Air Steam Processing At the point when warmth drives air from an air steam canner, the steam remaining is 212°F, equivalent to bubbling water. Heat is moved to the food by the hot steam encompassing the container. Handling time in a climatic steam canner is equal to for the bubbling water shower. Nourishments requiring beyond what 45 minutes of of preparing time can't be processed in an environmental steam canner on the grounds that the canner may bubble dry. Procedure times should be balanced for heights more than 1,000 feet.

Pressure Processing At the point when warmth is applied to a fixed canner, pressure develops inside that canner. Water inside the canner structures steam, which replaces air. At the point when the vents are shut, just pressurized steam more smoking than bubbling water stays in the canner. It is crucial to make acclimations to the weight at elevations over 1,000 feet.

Boiling Water Processing Warmth is moved to the food by the boiling water that encompasses the container. Keeping up a temperature of 212°F for the time determined in 8

Altitude Chart Higher altitudes can affect your canning and preserving processes. You can use these helpful charts to make the required adjustments.

For water bath processing Altitude Feet

Increase processing time by:

1,001 – 3,000

5 minutes

3,001 – 6,000

10 minutes

6,001 – 8,000

15 minutes

8,001 – 10,000

20 minutes

For pressure canning Altitude Feet

Weight gauge

Gauge

0 – 1,000

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1,001 – 2,000

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2,001 – 4,000

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4,001 – 6,000

15

13

6,001 – 8,000

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8,001 – 10,000

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Safety Tips that you expose of any spoiled food, even if you put a lot of time and effort into it. Spoiled food can make you sick, and it is not safe. If you aren’t sure, then you should throw it out.

Food preservation safety is highly important, as canning and preserving food can get you hurt if you aren’t careful, especially when using a water bath canner. Using the right equipment for canning and preserving food will help to make sure that you are doing it right, and it will make it a little safer.

Never use overripe food when you are canning, since it will affect the quality of your food. It will taste overripe even when it’s canned or preserved, and it can also turn it all into mush.

It is also imperative that you a jar lifter. This will make sure that you do not burn or scald yourself. You also need to make sure that you have towels to absorb spills, and keep it where it can’t splash on you when hot. Keeping a safe distance between you and anything hot is extremely important.

It’s best not to add butter or fat to anything that you are preserving or canning. They don’t store properly, and that will increase your chances that it will spoil before you use it. This is not recommended.

It is also important that you always maintain your equipment because if your equipment is not maintained, then you will find that it becomes dangerous to use the equipment. It is also essential

Too many spices can make canned and preserved items completely unsafe to eat, as some spoil more quickly than others. This is the main reason that you need to follow a recipe when you are trying to can and preserve foods. It will help make sure that you are doing something that will be safe to eat later.

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Chapter 2

Choose the best produce and avoid spoilage Choosing the best quality produce for canning Choosing good quality produce ensures that your preserved food lasts longer and tastes excellent every time you eat. These are some tips to select the best quality produce for best results. • With vegetables like carrots or potatoes, they are often just too fibrous. Use smaller carrots and potatoes instead.

• Fruits and vegetables should be firm and ripe. They should be free of brown spots and mold. • Greens and leaves should not be discolored or wilted. Use the freshly harvested ones.

• Use brightly colored veggies. They are fresh and give you good results. • Don’t use overripe fruit because their taste and quality as preserves will not improve.

• In terms of beans or peas, use dry, mature seeds, and sort out all discolored seeds. Remove any insectdamaged seeds as well.

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Tips to avoid spoilage, and pitfalls to avoid When you are entirely new to the canning and pickling process, you may make some mistakes that will give you bad canning results. Not to worry! These tips will help you avoid those pitfalls. sure of the ingredients and that the amounts are correct and up-to-date. Canning recipes and techniques have altered over time, and the more current methods give you better results.

• Start with something easy: If

you’re new to canning, then you need to choose foods which are easy to can to avoid complications in the beginning. Once you’ve gotten the hang of it, you can progress to more complex ventures with canning and pickling. Try canning tomatoes, or making jam for a smooth beginning exercise.

• Prepare the food properly: If the

recipes call for peeling, or cutting the foods, you should follow the recipe exactly and do just that. Remove any stems, pits, and any other parts that are inedible so as not to alter the taste.

• Choose you food carefully:

Make sure your food is free of discoloration and mold, and that produce is freshly harvested and ripe. This will make the canning results spectacular, and the food will last longer.

• Wash your hands: Make sure that

you wash your hands before you prepare the food for canning so that you can avoid any bacteria entering the food.

• Be sure of what canning method to use: Remember that

• Sterilize your jars: Before using the

not all foods use the same canning method. You decide which method to use depending on their acidic and pH levels.

jars, make sure they are adequately sterilized after the last usage. You can sterilize your jars by putting them in the dishwasher. Just run them through an entire cycle.

• Read the recipe carefully: Get

your hands on some current canning recipes. Read them carefully to be 13

for your jars, noting the contents and the year. If you’ve kept many jars, it may be difficult to tell them apart and know what is what.

• Leave headspace at the top:

When you place food in the jars, pack them tightly, and make sure you leave some space at the top. This can be tanywhere from 3mm to 25mm depending on the type of food and what the recipe calls for.

• Don’t use butter or fat while canning unless expressly stated in a recipe, as they don’t store that well and may result in food spoilage.

• Add preservatives at the beginning: Before pouring the

• Don’t add thickeners like starches, flours, or even add barley, pasta, or rice to canned foods. After processing, such food can still be unsafe to store. Thickeners absorb liquid and slow down the way food is heated.

food into the jar, pour in the preservative, whichever one you may be using, like sugar, citric acid, or honey. You do this so that it mixes in when you pour in the food.

• Air bubbles: Remove any air

bubbles at the top by using a flat spatula or a knife and leveling the food, making sure there are no spaces.

• To prevent fruit from darkening, use commercially processed ascorbic acid and sprinkle over fresh, ripe, prepared fruits before canning them. You can even put cut-up fruit in lemon juice. Just drain them before canning.

• Residues and drips: Wipe down

any residues or drips, especially before you seal the jars.

• Check the seal on jars: Check

• Always go for small jars, unless specified otherwise. Larger than recommended jars can result in unsafe food.

the seals after several hours have passed to make sure the jar contents have pulled down the lids tightly. If you’re able to press down the center of a lid, it means the jars haven’t been sealed properly.

• General tips: When you’ve opened

a jar, refrigerate it, and finish the contents quickly. Also, make labels 14

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Chapter 3

Water Bathing As the name of the method describes, it is the method which applies boiling water in a pot or kettle, during the processing of eatables. Water temperature is kept as high as 212 degrees Fahrenheit. This method is specially applied for processing of food which is high in acid content. This method is used for preservation of eatables in such a way that involves packing jars comprising of food, are entirely layered with water. The water is then heated to boiling. This processing takes place in a processing time of 5-85 minutes. The time variations depend on the specific type of food, its packaging style as well as the size of the jar. Boiling of water actually clears away the oxygen present in the jar. It then causes the formation of a fixed seal. This seal is formed in between the rim and the lid. The high temperature of boiling water decomposes all kinds of bacterial cells and microbes.

What do you need Canner: The canner will be a metal container, having a rack and a lid with extreme tight-fitting. This canner is the major equipment which is used for the boiling of water and is used as a bath canner.

and play an essential role in effective processing. The canner should not be wider more than 4 inches as compared to the burner. In case you have an electric stove then the canner must possess a flat bottom. A rack is used to prevent the food jars from rigidly touching the bottom part of the canner. It assists in free circulation of boiling water. The same

This canner must possess a depth of at least 2 inches of vigorously boiling water so that the jar of the food can be evenly covered. The diameter of the canner and that of the burner are closely linked 16

pressure canner is also applied as a water bath canner, in case it possesses a fine depth. In the case of a pressure canner, you should use a lid but it should not be sealed. The safety valve

because they are vulnerable to easy breakage. Even if nor broken, they can also lead to inaccurate sealing. ☐☐ These Jars are available in the market and come in varies varieties of sizes. You can get a jar in half of pint capacity to even that of one gallon. Most of the canning are usually demonstrated to put up quart and pint sized containers.

called the petcock must be open so that it can allow steam to flee for prevention of the pressure buildup within the canner. Wash the canner thoroughly followed and drying before putting food jars in it as well as after each use.

☐☐ If the jar which you are using is undamaged then it can be used multiple of the times.

Lids and Jars: During the bath canning procedure, you need specific jars which will serve as food jars. Below are some of the properties which must be kept in mind while using and buying canning jars for this particular procedure.

The structure of the jar: The jar comprises of the lid in a twopiece, consisting of a flat disk, which has a sealing compound all around the peripheral edge. It also entails a disconnected metal screw band which serves as a metal lid for the jar. Although other types of lid need to be changed after every procedure but in the case of theses metallic screw bands, the most significant utility is the ability to reuse. However, the experts suggest that lids must be replaced after five years of time span. The lids, if dented or flawed must also be replaced. Moreover, the detailed instructions given by the manufacturers must also be followed in order to ensure effective canning of food.

☐☐ You need to use specific jars during the process of canning and home preservation processes. The specific jars made up of glass, which has been strengthened and tempered for cold and heat are most appropriate for this process. The most frequently used jar during home canning is the mason-type jar. The typical commercial eatable item jars like the Mayonnaise jars are not appropriate for this purpose. ☐☐ The jars used in canning must be without any nocks and chips 17

Additional equipment needed: For bath canning you will also need some additional equipment, which includes: ☐☐ Clean towels ☐☐ Hot pads ☐☐ Cutting boards ☐☐ Jar funnel for to pouring food item inside the jar ☐☐ Jar lifter for snug and safe grips of hot jars in order to enable injury-free removal ☐☐ Bubble freer is a plastic utensil in the form of spatula to push out bubbles from the jar ☐☐ Lid wand is a magnetic wand which is used for placing the hot lids onto the newly filled jars ☐☐ Timer for tracking processing time t

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Basic Instructions 1. Read the recipe carefully before you start the canning process. Familiarize yourself with the different steps. Once you feel confident, assemble all of the equipment and the required ingredients.

Keep the jars hot until they are ready to be used. Keeping jars hot will prevent them from cracking or breaking when adding hot food. The lids and bands don’t need to be heated in boiling water. Keep them at a temperature that will allow you to handle them easily.

2. Prepare and cook the food according to the recipe’s guidelines. The recipe will give you the processing time and the food preservation methods.

5. Half-fill the water bath canner or stock pot with water and keep this water simmering, covered with a lid, until you have placed the filled jars in the canner. Make sure that the canning tack is resting on the rim of the canner or at the bottom of the canner – this depends on the type of canning rack you have. If you do not have a water bath canner it is not the end of the world. You can use a stock pot or a saucepot that will allow the jars to be immersed in water by one or two inches. The pot should also allow water to boil with the lid on. If you are unable to find a canning rack you can use a cake cooling rack or a set of extra bands that can be tied together to cover the bottom of the pot. The goal is to prevent the jars from touching the base of the pots.

3. Examine your jars, lids, and seals and ensure that they are in top condition. Do not use any jars that have cracks, rims that are uneven, or sharp edges. If anything is wrong with the rim of the jars, throw the jars away. Rough rims will prevent the jar from sealing properly. The seals should fit on the jars, perfectly. Lids, seals and rings don’t need to be sterilized. You can warm them, using hot water, before you seal the jars. Dry the lids and seals before sealing the jars. 4. After sterilizing your jars, you can heat them in hot water in order to keep them warm until they are ready for use. This can be achieved by filling a large pot half-way with water. Place the jars in the water – fill them with the water to prevent them from floating. Bring the water to a simmer over medium heat.

6. Prepare your recipe using fresh produce and any other high quality ingredients. 19

Tips Jar Sterilization This is a step that cannot afford to be skipped. While water bath canning may be the more straightforward canning method, you need to remember the risks that are involved. If the process isn’t carried out properly, you will run the risk of contaminating your food and putting your health at risk.

jars with hot water up to a level that is one inch above the tops of the jars. The water should be hot not boiling. 3. Bring the water to boil and allow it to boil for ten to fifteen minutes. 4. Using the jar lifter or tongs, carefully remove the sterilized jars one at a time and drain them. Keep in mind that the jars are hot. Do not attempt to handle them with your bare hands.

One of the measures that need to be carried out, in order to protect the food you are canning, is sterilizing your jars. Some people only recommend jar sterilization if you live in a high-altitude area. It is recommend that you sterilize your jars, regardless of where you live – the extra effort won’t hurt.

5. Replace the water in the canner with fresh water. You can continue with the rest of the canning process after you have successfully sterilized your jars.

Any foods that require processing that is less than ten minutes have to be filled into sterilized jars. The processing time differs with each recipe, make sure that you read through the recipe carefully.

There is no need to sterilize the lids and seals in the boiling water. You can wash these with hot water and detergent. Ensure that you wash them thoroughly to ensure that all the soap has been cleaned off. Remnants of detergent are capable of causing unnatural flavors in the food; this is also why the washing method isn’t the best way to sterilize your jars.

This is how you should sterilize your jars: 1. Place your empty jars, by the side of the canning rack. The rack should be inside the water bath canner. 2. Fill the water bath canner and the

It is also advisable that you sterilize your 20

jars when you reuse them. Remember that you can only reuse the glass jars – not the lids and seals.

wash them thoroughly in order to rinse of any remnants of pesticides – or pests.

Equipment

Food

When it comes to home canning, you need to make sure that all of your equipment is sterile before you start using them. You can boil your utensils for five to ten minutes. For the equipment that cannot be boiled – canning funnel, jar lifter, etc. – you can wash them in hot water with detergent. Once again, please make sure that you wash the equipment thoroughly. Avoid using any rusted utensils; throw those away and buy new tools if you can.

Remember that the water bath canning method is only for high acid foods. These foods have been naturally preserved by their usually high acid levels, which makes the preservation process slightly easier for you, the beginner. Foods that are high in acidity are: most fruits (cranberries, raspberries, cherries, etc.) and fruit juices (especially from citrus fruits), jams, jellies, pickled vegetables (e.g. pickles or pickled sprouts), tomatoes that have been given additional acid, salsas, olives, etc. You also need to make sure that the fruits and vegetables that you plan on using are of the highest quality possible. Whether you are growing your own produce, or purchasing it from a supermarket, make sure that you pick produce that is fresh and bruise-free. Before you cook your foods, you must

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Chapter 4

Water Bathing Recipes - Pickles 1. Mixed Squash & Bell Pepper Pickles 🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes

• 5 cloves

👥👥 Servings: 20

• 2 ¼ cups sugar • 1 tablespoon Kosher salt

Ingredients

Directions 1. Sterilize the jars. 2. Place the squash and onions in an air tight container and salt it. Leave overnight sealed at room temperature. Drain the juice. 3. Combine the rest of the ingredients in a pot and bring to boil. 4. Add in the squash and onion and bring to boil, yet again, then remove from heat. 5. Ladle the mix into the sterilized jars, leaving half-inch of headspace. 6. Get rid of any air bubbles and clean the rims. 7. Cover the jars with the lid and apply

• 4 cups yellow squash (thinly sliced) • 4 cups zucchini squash (thinly sliced) • ¼ cup red bell pepper (chopped) • ½ cup green bell pepper (chopped) • 2 cups onions (sliced) • 1 teaspoon mustard seeds • 1 ½ cup cider vinegar • 1 teaspoon celery seeds

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the bands making sure that it is tightened. 8. Submerge the jars within a prepared boiling water canner and leave to process for 5 minutes. 9. Remove, allow to cool, and then label the jars.

Nutrition • • • •

Calories: 105.4 Total Fat: 0.2 g Total Carbohydrates: 26.9 g Proteins: 0.8 g

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Directions

2. Beetroot Pickle

1. Sterilize the jars.

🍽🍽 Preparation Time: 10 minutes

2. Boil the beetroots and then peel once cooled.

🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 32

3. Slice the beets and place aside. 4. Combine the rest of the ingredients in a pan and bring to boil. 5. Mix in the beets and bring to boil yet again.

Ingredients

6. Ladle the mix into the sterilized jars, leaving quarter-inch of headspace.

• 3 lbs beetroots • 2 cups sugar

7. Get rid of any air bubbles and clean the rims.

• 1 quart water

8. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 2 tablespoon salt • 1 teaspoon pepper • ½ cup cider vinegar

9. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes. 10. Remove, allow to cool, and then label the jars.

Nutrition • • • •

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Calories: 114.4; Total Fat: 0.2 g; Total Carbohydrates: 26.9 g; Proteins: 0.8 g

3. Sweet Cucumber Pickle drain.

🍽🍽 Preparation Time: 10 minutes

3. Combine the water, 1 teaspoon salt and vinegar in a pot and bring to boil.

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 30

4. Throw in the pickling spice bag and onion and bring to simmer.

Ingredients

5. Stir in the stevia until dissolved. 6. Mix in the beets and bring to boil yet again.

• 3 ½ lbs pickling cucumbers (scrubbed, quartered lengthwise)

7. Ladle the mix into the sterilized jars, leaving half-inch of headspace.

• 3 ½ cups apple cider vinegar

8. Get rid of any air bubbles and clean the rims.

• ¾ cup + 1 teaspoon Kosher salt

9. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 2 ½ cups water • ¾ oz mixed pickling spice (in cheesecloth bag)

10. Submerge the jars within a prepared boiling water canner and leave to process for 15 minutes.

• 1 onion (chopped) • ¾ oz stevia

11. Remove, allow to cool, and then label the jars.

Directions

Nutrition

1. Sterilize the jars.

• • • •

2. Salt the cucumbers and submerge in a bowl with chilled water, refrigerating overnight. Rinse and 26

Calories: 114.4; Total Fat: 0.2 g; Total Carbohydrates: 26.9 g; Proteins: 0.8 g

4. Garlic Pickle

Directions 1. Sterilize the jars and place a chili pepper in each.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes

2. Combine the wine, vinegar, oregano, salt and sugar in a pot and bring to boil, boiling gently for a minute.

👥👥 Servings: 10

3. Turn-off the flame and stir in the garlic.

Ingredients

4. Ladle the mix into the sterilized jars, leaving half-inch of headspace.

• 12 garlic heads (separated into cloves, peeled)

5. Get rid of any air bubbles and clean the rims.

• 1 tablespoon pickling salt

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 2 ½ cups white vinegar • 1 tablespoon dried oregano

7. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes.

• 1 cup white wine • 5 dried red chili peppers • 1 tablespoon sugar

8. Remove, allow to cool, and then label the jars.

Nutrition • • • •

27

Calories: 92.3; Total Fat: 0.2 g; Total Carbohydrates: 14.7 g; Proteins: 2.4g

5. Onion Pickle

Directions 1. Sterilize the jars and distribute the cloves, mustard seeds, celery seeds and peppercorns among them.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 48

2. Combine the water, turmeric, salt, sugar, cinnamon and vinegar in a saucepan and bring to boil, simmering for 2 minutes.

Ingredients

3. Pack the onions in the jars. 4. Pour the hot liquid into the sterilized jars, leaving quarter-inch of headspace.

• 6 lbs onions (peeled, sliced into rings) • 12 teaspoon mustard seeds

5. Get rid of any air bubbles and clean the rims.

• 72 black peppercorns

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 6 teaspoon celery seeds • 72 cloves • 2 cups water

7. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes.

• 2 teaspoon salt • 4 cups sugar • 8 cups cider vinegar

8. Remove, allow to cool, and then label the jars.

• ½ teaspoon cinnamon (ground) • 6 teaspoon turmeric powder

Nutrition • • • •

28

Calories: 101; Total Fat: 0.4 g; Total Carbohydrates: 23.2 g; Proteins: 0.9 g

6. Zucchini Pickle dissolve the sugar.

🍽🍽 Preparation Time: 5 minutes

5. Simmer on reduced flame for 5 minutes and then mix in the onion and zucchini.

🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 44

6. Bring to boil yet again, stirring in between.

Ingredients

7. Simmer on reduced flame for 5 minutes. 8. Ladle the hot mix into the sterilized jars, leaving half-inch of headspace.

• 11 cups zucchini (sliced thinly)

9. Get rid of any air bubbles and clean the rims.

• 1/3 cup canning salt • 1 onion (halved, sliced thin)

10. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 3 cups sugar • 1 ½ teaspoon turmeric (ground)

11. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes.

• 1 tablespoon mustard seeds • 4 ½ cups white vinegar

12. Remove, allow to cool, and then label the jars.

Directions

Nutrition

1. Sterilize the jars. 2. Combine the onion, zucchini, and salt in a bowl and toss around.

• • • •

3. Cover with water and leave aside for 2 hours. Rinse and drain. 4. Mix the remaining ingredients in a pot and bring to boil, stirring to 29

Calories: 12; Total Fat: 0 g; Total Carbohydrates: 3 g; Proteins: 0 g

7. Mushroom Pickle

Directions 1. Sterilize the jars.

🍽🍽 Preparation Time: 5 minutes

2. Combine all the ingredients in a pot and bring to boil.

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 64

3. Simmer on reduced flame for 10 minutes. 4. Ladle the hot mix into the sterilized jars, leaving half-inch of headspace.

Ingredients

5. Get rid of any air bubbles and clean the rims.

• 5 lbs small mushrooms

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 2 cups white vinegar • 1 ½ cups canola oil • 2 onions (halved, sliced)

7. Submerge the jars within a prepared boiling water canner and leave to process for 20 minutes.

• 2 tablespoon canning salt • ¼ teaspoon dried tarragon

8. Remove, allow to cool, and then label the jars.

• 3 garlic cloves (minced) • ¼ cup sugar • ½ teaspoon pepper

Nutrition • • • •

30

Calories: 18; Total Fat: 1 g; Total Carbohydrates: 2 g; Proteins: 1 g

8. Sweet Pepper Pickle

Directions 1. Sterilize the jars and pack the red peppers, banana peppers, garlic, onion and oil in it.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 54

2. Combine the sugar, vinegar, salt and water in a pot and bring to boil. 3. Ladle the hot mix into the sterilized jars, leaving half-inch of headspace.

Ingredients

4. Get rid of any air bubbles and clean the rims.

• 5 sweet red peppers (seeded, chopped into strips)

5. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 1 onions (halved, sliced thinly) • 8 banana peppers (seeded, cut into strips)

6. Submerge the jars within a prepared boiling water canner and leave to process for 15 minutes.

• 4 teaspoon canola oil • 1 ¼ cups sugar

7. Remove, allow to cool, and then label the jars.

• 2 teaspoon canning salt • 8 garlic cloves (peeled) • 2 ½ cups water

Nutrition

• 2 ½ cups white vinegar • • • •

31

Calories: 13; Total Fat: 0 g; Total Carbohydrates: 3 g; Proteins: 0 g

9. Okra Pickle

Directions 1. Sterilize the jars.

🍽🍽 Preparation Time: 10 minutes

2. Divide the hot peppers, garlic cloves, salt, dill seeds, mustard seeds, pickling mix and okra between the jars

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 28

3. Ladle the hot mix into the sterilized jars, leaving half-inch of headspace.

Ingredients

4. Get rid of any air bubbles and clean the rims.

• 2 lbs okra (trimmed)

5. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 7 garlic cloves (peeled) • 7 hot peppers (thinly sliced)

6. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes.

• 3 ½ teaspoons dill seeds • 3 ½ teaspoons mustard seeds • 7 tablespoon salt

7. Remove, allow to cool, and then label the jars.

Pickling Mix: • ½ cup lemon juice • 3 ½ cups water

Nutrition

• 4 cups white vinegar • • • •

32

Calories: 19; Total Fat: 0.1 g; Total Carbohydrates: 3.7 g; Proteins: 0.9 g

10. Eggplant Pickle

Directions 1. Sterilize the jars.

🍽🍽 Preparation Time: 10 minutes

2. Bring the vinegar to boil in a pot and add quarter of the eggplant to it, leaving it to boil for 2 minutes. Using a spoon strainer, transfer the eggplant into a bowl and repeat with the rest of the eggplant.

🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 28

Ingredients

3. Toss the eggplant with basil, salt and garlic.

• 2 ¼ lbs eggplant (peeled, cubed)

4. Pack the hot mix into the sterilized jars, leaving half-inch of headspace.

• 2 tablespoons garlic (minced)

5. Get rid of any air bubbles and clean the rims.

• 3 cups white wine vinegar

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• ¼ cup basil • 2 tablespoon salt

7. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes. 8. Remove, allow to cool, and then label the jars.

Nutrition • • • •

33

Calories: 36; Total Fat: 0.2 g; Total Carbohydrates: 6 g; Proteins: 0.9 g

11. Spiced Dill Pickle

Directions 1. Sterilize the jars and distribute the bay leaves, red pepper flakes, dill seeds and garlic between the jars.

🍽🍽 Preparation Time: 5 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 28

2. Pack the cucumbers into each jar. 3. Combine the water, vinegar, salt, sugar and pickling spice in a pot and bring to boil, simmering for 15 minutes covered.

Ingredients

4. Pour the hot mix into the sterilized jars, leaving half-inch of headspace.

• 8 lbs Kirby cucumbers (chilled, quartered lengthwise)

5. Get rid of any air bubbles and clean the rims.

• 4 cups water • 3 tablespoons pickling spice

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 4 cups white vinegar • ¾ cup white sugar

7. Submerge the jars within a prepared boiling water canner and leave to process for 15 minutes.

• 7 bay leaves • 7 garlic cloves (peeled) • 3 ¾ teaspoon red pepper flakes

8. Remove, allow to cool, and then label the jars.

• 7 teaspoons dill seeds

Nutrition • • • •

34

Calories: 33; Total Fat: 0.4 g; Total Carbohydrates: 6.7 g; Proteins: 1 g

12. Jalapeno Pickle

Directions 1. Sterilize the jars and pack the jalapenos in it

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes

2. Combine the water, vinegar, and garlic in a pot and bring to boil, simmering for 5 minutes.

👥👥 Servings: 40

3. Discard the garlic. 4. Pour the hot mix into the sterilized jars, leaving half-inch of headspace.

Ingredients

5. Get rid of any air bubbles and clean the rims.

• 2 ¾ lbs jalapenos (seeded, sliced)

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 2 cups water • 3 garlic cloves (crushed) • 6 cups white vinegar

7. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes. 8. Remove, allow to cool, and then label the jars.

Nutrition • • • •

35

Calories: 9; Total Fat: 0.2 g; Total Carbohydrates: 1.8 g; Proteins: 0.4 g

13. Cauliflower & Pepper Pickle

Directions 1. Sterilize the jars and divide the garlic, cloves and bay leaves between them. 2. Combine the water, vinegar, sugar, salt and mustard seeds in a pot and bring to boil, simmering for 3 minutes.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 32

3. Pack the veggies in the jars. 4. Pour the hot mix into the sterilized jars, leaving half-inch of headspace.

Ingredients

5. Get rid of any air bubbles and clean the rims.

• 3 lbs cauliflower (separated into small florets)

6. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 10 oz pearl onions (halved) • 14 oz sweet red peppers (seeded, chopped)

7. Submerge the jars within a prepared boiling water canner and leave to process for 15 minutes.

• 5 oz banana peppers (seeded, chopped)

8. Remove, allow to cool, and then label the jars.

• 2 cups water • 4 tablespoon salt • 2 tablespoons coriander seeds

Nutrition

• 4 tablespoons mustard seeds • 10 oz white sugar

• • • •

• 5 cups apple cider vinegar • 8 bay leaves • 8 cloves • 8 garlic cloves

36

Calories: 63; Total Fat: 0.7 g; Total Carbohydrates: 12.6 g; Proteins: 2 g

14. Radish Pickle

Directions 1. Sterilize the jars.

🍽🍽 Preparation Time: 10 minutes

2. Mix together the water and salt and add the sliced radish to it, chilling covered for 2 hours. Rinse and drain.

🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 42

3. Pack the radish in the jars. 4. Combine the wine, peppercorns, vinegar, cloves, sugar, salt and allspice in a pot and bring to boil, simmering for 15 minutes covered, stirring to dissolve the sugar.

Ingredients • 2 lbs radish (edges trimmed, sliced)

5. Pour the hot mix into the sterilized jars, leaving quarter-inch of headspace.

• 2 tablespoon kosher salt • 2 teaspoon peppercorns

6. Get rid of any air bubbles and clean the rims.

• 1 ¾ cup white wine • 10 cloves

7. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 3 tablespoon sugar • 1 cup white wine vinegar • 2 ½ cups water

8. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes.

• ½ teaspoon whole allspice

9. Remove, allow to cool, and then label the jars.

Nutrition • • • • 37

Calories: 35; Total Fat: 0 g; Total Carbohydrates: 4 g; Proteins: 0 g

15. Butternut Squash Pickle and drain.

🍽🍽 Preparation Time: 15 minutes

3. Pack the squash and oregano in the jars.

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 24

4. Combine the bay leaf, honey, vinegar, garlic, peppercorns, fennel seeds and red pepper in a pot and bring to boil, simmering for 10 minutes covered.

Ingredients

5. Discard the bay leaf.

• 3 lbs butternut squash (peeled, seeded, cubed)

6. Pour the hot mix into the sterilized jars, leaving half-inch of headspace.

• 2 ½ cups white wine vinegar

7. Get rid of any air bubbles and clean the rims.

• 1 bay leaf • 1 cup honey

8. Cover the jars with the lid and apply the bands making sure that it is tightened.

• 2 tablespoon kosher salt • 3 garlic cloves (chopped)

9. Submerge the jars within a prepared boiling water canner and leave to process for 10 minutes.

• 8 peppercorns • 8 fresh oregano sprigs • 2 teaspoon fennel seeds

10. Remove, allow to cool, and then label the jars.

• 1 teaspoon red pepper (crushed)

Nutrition

Directions

• • • •

1. Sterilize the jars. 2. Toss the squash and salt in a bowl and place aside for 4 hours. Rinse 38

Calories: 56; Total Fat: 0 g; Total Carbohydrates: 13 g; Proteins: 0 g

39

Chapter 5

Jam 16. Apricot Amaretto Jam

Directions 1. In a Dutch oven, combine lemon juice and apricots. 2. In a small bowl, combine pectin and ¼ cup sugar. Stir into apricot mixture and add butter. Bring to a full boil over medium-high heat, stirring constantly. 3. Stir in the remaining sugar and let boil 1-2 minutes, stirring constantly. 4. Remove from heat and stir in amaretto. 5. Let the jam sit for 5 minutes, stirring occasionally. 6. Divide the hot mixture between eight hot sterilized half-pint jars, leaving ¼-inch space of the top. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight. 7. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 20

Ingredients • 4¼ cups peeled, crushed apricots • ¼ cup lemon juice • 6¼ cups sugar, divided • 1 package powdered fruit pectin • ½ teaspoon unsalted butter • ⅓ Cup amaretto

40

Nutrition • • • •

Carbohydrates – 21 g Fat – 0 g Protein – 0 g Calories – 86

41

17. Raspberry Peach Jam

Directions 1. In a Dutch oven, combine all ingredients.

🍽🍽 Preparation Time: 35 minutes

2. Cook over medium-low heat. Stir until the sugar has dissolved and the mixture is bubbly, about 10 minutes.

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 3 half pints

3. Bring to a full boil for 15 minutes, stirring constantly.

Ingredients

4. Remove from heat and skim off foam. 5. Carefully scoop the hot mixture into hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 2⅔ cups peeled, chopped peaches • 1½ cups crushed raspberries • 3 cups sugar • 1½ teaspoon lemon juice

6. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 15 minutes. Remove jars and cool.

Nutrition • • • •

42

Carbohydrates – 8 g Fat – 0 g Protein – 0 g Calories – 33

18. Blueberry Cinnamon Jam 🍽🍽 Preparation Time: 35 minutes

Directions 1. Place blueberries in a food processor and process until well blended. Transfer to a stockpot. 2. Stir in the lemon juice, sugar, cinnamon, nutmeg, and lemon zest. Bring to a rolling boil over high heat, stirring constantly.

🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 9 half pints

3. Stir in pectin. Boil for 1 minute, stirring constantly.

Ingredients

4. Remove from the heat; skim off foam.

• 8 cups fresh blueberries

5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 6 cups sugar • 3 tablespoon lemon juice • 2 teaspoon ground cinnamon • 2 teaspoon grated lemon zest • ½ teaspoon ground nutmeg

6. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

• 2 (3 oz) pouches liquid fruit pectin

Nutrition • • • •

43

Carbohydrates – 19 g Fat – 0 g Protein – 0 g Calories – 74

19. Carrot Pineapple Pear Jam

Directions 1. In a saucepan over medium heat, combine first 7 ingredients and bring to a boil.

🍽🍽 Preparation Time: 45 minutes

2. Reduce heat and simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally.

🕑🕑 Cooking Time: 5 minutes 👥👥 Servings: 8 half pints

3. Add pectin. Bring to a full boil, stirring constantly. 4. Stir in sugar. Boil and stir for 1 minute.

Ingredients

5. Remove from heat and skim off ftoam.

• 20 oz crushed pineapple, undrained

6. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 1½ cups peeled, shredded carrots • 1½ cups ripe, peeled, chopped pears • 3 tablespoon lemon juice • 1 teaspoon ground cinnamon • ¼ teaspoon ground cloves

7. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

• ¼ teaspoon ground nutmeg • 1 package powdered fruit pectin • 6½ cups sugar

Nutrition • • • • • 44

Carbohydrates – 23 g Fat – 0 g Protein – 0 g Sodium – 2 mg Calories – 88

20. Green Tomato Jam

Directions 1. In a large saucepan, bring sugar and tomatoes to a boil.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes

2. Reduce heat and let simmer, uncovered, for 20 minutes.

👥👥 Servings: 3 half pints

3. Remove from the heat and add gelatin, stirring until dissolved. 4. Skim off any foam.

Ingredients

5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Let cool before covering with lids. Refrigerate up to 3 weeks.

• 2½ cups pureed green tomatoes • 2 cups sugar • 1 package raspberry gelatin

Nutrition • • • • •

45

Carbohydrates – 20 g Fat – 0 g Protein – 1 g Sodium – 10 mg Calories – 81

21. Pineapple Rhubarb Jam 🍽🍽 Preparation Time: 15 minutes

Directions 1. In a Dutch oven, combine pineapple, rhubarb, sugar, and water. Bring to a boil. 2. Reduce heat and simmer, uncovered, for 20 minutes or until rhubarb is broken down, stirring occasionally.

🕑🕑 Cooking Time: 30 minutes 👥👥 Servings: 7 half pints

3. Add gelatin and stir until dissolved. 4. Remove from heat and skim off foam.

Ingredients

5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 5 cups sliced fresh rhubarb • 5 cups sugar • 1 (20 oz) can unsweetened crushed pineapple, undrained • ¼ cup water • 1 (6 oz) package strawberry gelatin

6. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

Nutrition • • • • • 46

Carbohydrates – 23 g Fat – 0 g Protein – 0 g Sodium – 7 mg Calories – 89

22. Plum Orange Jam

Directions 1. In a Dutch oven, combine orange juice and plums and bring to a boil.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 5 minutes

2. Reduce heat and simmer, covered, 5-7 minutes or until softened, stirring occasionally.

👥👥 Servings: 10 half pints

3. Stir in pectin. Bring to a rolling boil, stirring constantly.

Ingredients

4. Stir in cinnamon, sugar, and orange zest. Let boil for 1 minute, stirring until sugar completely dissolves.

• 10 cups chopped plums, skinless

5. Remove from heat and skim off foam.

• 1 cup orange juice • 1 package pectin

6. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 3 cups sugar • 3 tablespoon grated orange zest • 1½ teaspoon ground cinnamon

7. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 5 minutes. Remove jars and cool.

Nutrition • • • • 47

Carbohydrates – 13 g Fat – 0 g Protein – 0 g Calories – 50

23. Ginger Pear Freezer Jam 🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 10 minutes

Directions 1. In a Dutch oven, combine pears, lemon juice, pectin, lemon zest, and ginger. Bring to a rolling boil, stirring constantly. 2. Stir in sugar. Let boil for 1 minute, stirring constantly. Stir in vanilla.

👥👥 Servings: 7 half pints

3. Remove from heat and skim off foam. 4. Scoop the hot mixture in hot sterilized 1-cup containers, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on.

Ingredients • 5½ cups fresh, peeled, chopped pears • 1 package pectin

5. Allow jam to set for about 24 hours.

• 2 tablespoon lemon juice • 1½ teaspoon grated lemon zest • 1 teaspoon fresh, minced ginger root

Nutrition

• 4 cups sugar

• • • • •

• 1 teaspoon vanilla extract

48

Carbohydrates – 17 g Fat – 0 g Protein – 0 g Sodium – 9 mg Calories – 64

Chapter 6

Jelly and preserves 24. Candy Apple Jelly 🍽🍽 Preparation Time: 10 minutes

foam. 4. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight. 5. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 5 minutes. Remove jars and cool.

🕑🕑 Cooking Time: 5 minutes 👥👥 Servings: 6 half pints

Ingredients • 4 cups apple juice • ½ cup Red Hots candy • 1 package powdered fruit pectin • 4½ cups sugar

Nutrition

Directions

• • • • •

1. In a large saucepan, combine the candies, apple juice, and pectin. Bring to a rolling boil, stirring constantly. 2. Stir in sugar and let boil, stirring, for 1 minute. 3. Remove from heat and skim off 49

Carbohydrates – 24 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 92

25. Lime Mint Jelly

Directions 1. In a large saucepan, combine lime juice, sugar, water, and food coloring. Bring to a rolling boil, stirring constantly.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 5 half pints

2. Stir in lime zest pectin, and mint. Continue boiling for 1 minute, stirring constantly.

Ingredients

3. Remove from heat and skim off foam.

• 4 cups sugar

4. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 1¾ cups water • ¾ cup lime juice • 3 drops green food coloring • 1 (3 oz) package liquid fruit pectin • 3 tablespoon chopped fresh mint leaves

5. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

• ¼ cup grated lime zest

Nutrition • • • • •

50

Carbohydrates – 21 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 79

26. Watermelon Jelly 🍽🍽 Preparation Time: 25 minutes

3. Stir in vinegar, sugar, lemon juice, and food coloring. Bring to a boil, stirring constantly.

🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 5 half pints

4. Stir in pectin. Continue boiling for 1 minute, stirring constantly. 5. Remove from heat and skim off foam.

Ingredients

6. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and if necessary, adjust headspace by adding hot mix. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight

• 6 cups chopped, seeded watermelon • ⅓ cup white wine vinegar • 5 cups sugar • ¼ cup lemon juice • 2 drops red food coloring

7. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

• 2 (3 oz) pouches liquid fruit pectin

Directions

Nutrition

1. Blend watermelon in a food processor until pureed. Place pureed watermelon in a cheesecloth-lined strainer, with a bowl underneath to capture liquid. Let stand 10 minutes until liquid measures 2 cups.

• • • • •

2. Discard watermelon pulp from cheesecloth, and place the liquid in a large saucepan. 51

Carbohydrates – 27 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 106

27. Cucumber Jelly

Directions 1. Mix first four ingredients in a pot and bring to a boil, stirring occasionally. Let boil for 2 minutes, then remove from heat.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 8 half pints

2. Stir in the pectin, then return to a boil. Boil and stir for 1-2 minutes. 3. Remove from heat and skim off foam.

Ingredients

4. Scoop jelly into hot sterilized halfpint jars, leaving ¼ inch headspace. Remove air bubbles and if necessary, adjust headspace by adding hot mixture. Wipe the rims carefully. Place tops on jars and screw on bands until fingertip tight.

• 2½ cups cucumber juice, strained • 7 cups sugar • 1 cup vinegar • Seeds scraped from one vanilla bean.

5. Place jars into canner with boiling water, ensuring that they are entirely covered with water. Let boil for 10 minutes. Remove jars and cool.

• 2 pouches pectin

Nutrition • • • • •

52

Carbohydrates – 25 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 35

28. Strawberry Soda Jelly

Directions 1. Combine all ingredients, reserving pectin.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes

2. Heat to boiling and allow sugar to dissolve.

👥👥 Servings: 7 half pints

3. Add pectin, stirring constantly and bring to a hard boil for at least 30 seconds.

Ingredients

4. Ladle into jars. 5. Process jars for 5 minutes in a boiling water bath canner

• 1 cup soda, strawberry • 3 cups sugar, granulated • ½ bottle liquid pectin

Nutrition • • • • •

53

Carbohydrates – 20 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 45

29. Hibiscus Jelly

Directions 1. Steep the dried blossoms in boiling water for 1 to 2 hours or up to overnight.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 115 minutes 👥👥 Servings: 5 half pints

2. Strain steeped liquid two times through a coffee filter. Throw away all solids. 3. Place the ingredients into the sugar in a large heavy pot, bring the liquid to a heavy boil.

Ingredients • ¼ cup Flor de Jamaica dried hibiscus flowers

4. Ladle the liquid into jars. Leave ¼ inch headspace.

• 1 ½ cups apple juice, unsweetened

5. Process jars in a boiling water canner for 10 minutes

• 1 cup boiling water • 1 cup vinegar

Nutrition

• 1 lemon, juiced • 1 ¾ ounces dry pectin

• • • • •

• 5 ½ cup sugar

54

Carbohydrates – 15 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 40

55

30. Blueberry Butter

Directions 1. Wash the berries off in a colander. Make sure to separate them so that there are no stems left behind.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 6 half pints

2. After cleaning your berries, you will need to puree them. The easiest way is to use a blender, but you can also just use a hand masher.

Ingredients

• ½ cup water

3. Add blueberries in a large pot and add the 5 cups of sugar (you can add more if you decide you want it to be sweeter). Add the ¼ cup of lemon juice. This will help keep the butter preserved with the acid.

• Lemon juice, you can use ¼ of a cup of bottled or fresh squeezed

4. Now add the 1 teaspoon of cinnamon. 5. Add the ¼ teaspoon of cloves.

• 7 cups granulated sugar

6. Cook the ingredients on low or medium heat. Place a lid on top but leave room for steam to escape so that the ingredients reduce. Let this continue to reduce for 6 to 12 hours. If it takes longer, then reduce heat to low. The longer you cook the butter, the thicker it will be.

• Blueberries, fresh or frozen with no syrup, 10 cups or 3.5 lbs.

• ¼ teaspoon ground cloves • 1 teaspoon ground cinnamon

7. Now that you have turned your ingredients into a butter, you will want to smooth it out. The easiest way is to use a hand blender, but you can also use a regular blender. 8. Fill the jars to about a ¼ inch from the top. Place the lid on the top and 56

tighten the ring around the lid. Place the jar into the canner with water about 2 inches above the jar and boil for 10 minutes. The boiling process helps to prevent it from spoiling. 9. Pull them out of the water and let it sit overnight to cool. Now loosen the ring to allow moisture to dry so the ring does not rust.

Nutrients per 2 tablespoons: • • • • •

Carbohydrates – 25 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 30

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31. Blackberry Butter

Directions 1. Wash the berries off in a colander. Make sure to separate them so that there are no stems left behind.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 4 half pints

2. After cleaning your berries, you will need to puree them. The easiest way is to use a blender, but you can also just use a hand masher.

Ingredients

• ½ cup water

3. Add blueberries in a large pot and add the 5 cups of sugar (you can add more if you decide you want it to be sweeter). Add the ¼ cup of lemon juice. This will help keep the butter preserved with the acid.

• Lemon juice, you can use ¼ of a cup of bottled or fresh squeezed

4. Now add the 1 teaspoon. of cinnamon. 5. Add the ¼ teaspoon of cloves.

• 7 cups granulated sugar

6. Cook the ingredients on low or medium heat. Place a lid on top but leave room for steam to escape so that the ingredients reduce. Let this continue to reduce for 6 to 12 hours. If it takes longer, then reduce heat to low. The longer you cook the butter, the thicker it will be.

• Blackberries, fresh or frozen with no syrup, 10 cups or 3.5 lbs.

• ¼ teaspoon ground cloves • 1 teaspoon ground cinnamon

7. Now that you have turned your ingredients into a butter, you will want to smooth it out. The easiest way is to use a hand blender, but you can also use a regular blender. 8. Fill the jars to about a ¼ inch from the top. Place the lid on the top and 58

tighten the ring around the lid. Place the jar into the canner with water about 2 inches above the jar and boil for 10 minutes. The boiling process helps to prevent it from spoiling. 9. Pull them out of the water and let it sit overnight to cool. Now loosen the ring to allow moisture to dry so the ring does not rust.

Nutrients per 2 tablespoons: • • • • •

Carbohydrates – 20 g Fat – 0 g Protein – 0 g Sodium – 1 mg Calories – 25

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60

Chapter 7

Salsas 32. Corn Relish 🍽🍽 Preparation Time: 20 minutes

• 1 1/2 cups apple cider vinegar (5% acidity)

🕑🕑 Cooking Time: 50 minutes 👥👥 Servings: 3-4 pints

• 1/2 teaspoon turmeric • 2 teaspoons mustard seeds • 1/2 teaspoon ground cumin

Ingredients

Directions

• 1 large cucumbers, peeled, seeded, roughly chopped

1. Pulse cucumbers, onions, bell peppers: Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed. 2. Combine with remaining ingredients, simmer 25 minutes: Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25

• 2 cups of chopped onions • 1 red bell peppers, seeded and chopped • 4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are) • 2 plum or Roma tomatoes, diced the size of a corn kernel • 1 red or green serano chile peppers, seeded and minced • 1 1/4 cups sugar • 2 tablespoons kosher salt • 1/2 teaspoon black pepper

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minutes. 3. Scoop into jars: Spoon the corn relish into clean jars and seal, will last for 4-6 weeks refrigerated.

Nutrition • • • •

Carbohydrates 81.26 g Fat 1.98 g Protein 6.87 g Calories 354

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33. Salsa Verde

Directions 1. Prepare your water bath canner as well as your lids and bands.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes

2. Combine the tomatoes, jalapenos, onion, garlic and lime juice in a large saucepan.

👥👥 Servings: 3 pints

3. Cover and bring to a boil then stir in the remaining ingredients.

Ingredients

4. Reduce heat and simmer for 5 minutes then spoon the mixture into your jars, leaving about ½-inch of headspace.

• 3 glass pint jars with lids and bands • 12 medium green tomatoes, cored, peeled and diced

5. Clean the rims add the lid and seal with a metal band then place the jars in the water bath canner and bring the water to boil.

• 6 to 8 jalapenos, seeded and minced

6. Process the jars for 20 minutes then remove the jars and wipe them dry.

• 2 large red onion, diced • 1 teaspoon minced garlic

7. Place the jars on a canning rack and cool for 24 hours before storing.

• ½ cup fresh lime juice • ½ cup fresh chopped cilantro • 1 ½ teaspoons ground cumin

Nutrition

• 1 teaspoon dried oregano • Salt and pepper to taste

• • • •

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Carbohydrates 63.26 g Fat 2.27 g Protein 12.1 g Calories 276

Directions

34. Simple Salsa

1. Place all the ingredients above in a large pot. Place the pot on the stove and bring to a rolling boil while stirring constantly to prevent burning.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 3 pints

2. Reduce the heat a bit and let the mixture simmer for about 20 minutes. Stir frequently.

Ingredients

3. Divide the salsa among 4 jars. Make sure to leave about ½-inch of space at the top of each jar. Place the lids on the jars and process using the water bath canning method for 15 to 25 minutes.

• 4 cups slicing tomatoes (peeled, cored and chopped) • 2 cups green chilies (seeded and chopped) • ¾ cup onions (chopped) • ½ cup jalapeno peppers (seeded and chopped)

Nutrition

• 4 garlic cloves (chopped finely)

• • • •

• 1 teaspoon ground cumin • 1 tablespoon cilantro • 1 tablespoon oregano • 2 cups distilled white vinegar • 1 ½ teaspoons table salt

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Carbohydrates 37.18 g Fat 9.35 g Protein 9.33 g Calories 225

35. Mango Salsa

Directions 1. Thoroughly wash the mangoes and the rest of the produce.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes

2. Peel the mangoes before chopping in half inch cubes.

👥👥 Servings: 3 pints

3. Chop the yellow onion into fine bits and dice the red bell pepper in half inch strips. Place in a stock pot or Dutch oven. Add all other ingredients, stir to combine, and heat over high heat.

Ingredients • Water (1/2 cup)

4. Once the mixture is boiling, give it a good stir to dissolve the sugar. Turn the heat down to medium and allow the mixture to simmer for about five minutes.

• Cider vinegar, 5% (1 ¼ cups) • Ginger, chopped finely (2 teaspoons) • Red bell pepper, diced (1 ½ cups)

5. Pour the hot salsa into clean and hot Mason jars, leaving half an inch of headspace in each jar. Pour the hot liquid into it to fill each jar half an inch from the rim.

• Red pepper flakes, crushed (1/2 teaspoon) • Mango, unripe, diced (6 cups) • Yellow onion, chopped finely (1/2 cup)

6. Take out any air bubbles before securing the jar lids. Place in the pressure canner and process for ten minutes.

• Garlic, chopped finely (2 teaspoons) • Brown sugar, light (1 cup)

Nutrition • • • • 65

Carbohydrates 66.93 g Fat 3.4 g Protein 2.76 g Calories 299

36. Pineapple Chipotle

Directions 1. Add together all 10 ingredients together in saucepan and bring to a bowl, but you need to stir constantly.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 3 pints

2. Reduce to a steady simmer and let thicken but still stirring constantly. 3. Add to the canning jars and seal.

Ingredients Nutrition

• 4 C seeded papaya • 2 C chopped or cubed pineapples

• • • •

• 1 C raisins • 1 C lemon juice • ½ C lime juice • ½ C pineapple juice • ½ C Anaheim peppers • 2 T chopped onions • 2 T chopped cilantro • 2 T brown sugar

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Carbohydrates 60.1 g Fat 0.93 g Protein 2.24 g Calories 233

37. Green Salsa

Directions 1. Combine all the vegetables and the garlic and lime in a saucepan and boil than simmer for 5 minutes, spoon salsa into canning jars and leave ¼” at the top for canning process.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 3 pints

Ingredients

Nutrition • • • •

• 7 C chopped green tomatoes • 3 C chopped jalapenos • 2 C chopped red onions • 2 T minced garlic • ½ C lime juice • ½ C finely packed chopped cilantro • 2 teaspoon ground cumin

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Carbohydrates 30.31 g Fat 1.22 g Protein 5.65 g Calories 133

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38. Tomatillo Salsa

Directions 1. Preheat the broiler with a rack about 4 inches below the heat source. Place the tomatillos and jalapeño(s) on a rimmed baking sheet and broil until they’re blackened in spots, about 5 minutes.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 2 1/2 pints

2. Remove the baking sheet from the oven, carefully flip over the tomatillos and pepper(s) with tongs and broil for 4 to 6 more minutes, until the tomatillos are splotchyblack and blistered.

Ingredients • 1 ½ pounds tomatillos (about 12 medium), husked and rinsed

3. Meanwhile, in a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Once the tomatillos are out of the oven, carefully transfer the hot tomatillos, pepper(s) and all of their juices into the food processor or blender.

• 1 to 2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa, and note that spiciness will depend on heat of actual peppers used) • ½ cup chopped white onion (about ½ medium onion)

4. Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary, season to taste with additional lime juice and salt, if desired.

• ¼ cup packed fresh cilantro leaves (more if you love cilantro) • 2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste

5. The salsa will be thinner at first, but will thicken up after a few hours in the refrigerator, due to the naturally occurring pectin in the tomatillos. If you’d like to make creamy avocado salsa verde, let the salsa cool down

• ½ to 1 teaspoon salt, to taste

Optional variation: 1 to 2 diced avocados, for creamy avocado salsa verde

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before blending in 1 to 2 diced avocados (the more avocado, the creamier it gets).

Nutrition • • • •

Carbohydrates 37.58 g Fat 4.57 g Protein 4.32 g Calories 180

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39. Zesty Salsa

Directions 1. Combine all ingredients except tomato paste in large sauce pot.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes

2. Simmer until desired thickness.

👥👥 Servings: 6 pints

3. Stir in tomato paste. 4. Ladle hot salsa into hot jars leaving 1/4 inch head-space.

Ingredients

5. Process 15 minutes in a hot water bath

• 10 cups roughly chopped tomatoes

Nutrition

• 5 cups chopped and seeded bell peppers

• • • •

• 5 cups chopped onions • 2 1⁄2 cups hot peppers, chopped, seeded • 1 1⁄4 cups cider vinegar • 3 garlic cloves, minced • 2 tablespoons cilantro, minced • 3 teaspoons salt • 1 (6 ounce) can tomato paste

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Carbohydrates 30.7 g Fat 0.86 g Protein 5.82 g Calories 142

40. Corn & Cherry Tomato Salsa

Directions 1. Prepare the boiling water canner. Heat the jars in simmering water until they’re ready for use. Do not boil. Wash the lids in warm soapy water and set them aside with the bands.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 6 pints

2. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat and simmer for 5 to 10 minutes, stirring occasionally.

Ingredients

3. Ladle the hot salsa into a hot jar, leaving ½-inch of headspace. Remove the air bubbles. Wipe the jar rim clean. Center the lid on the jar. Apply the band and adjust to fingertip-tight. Place the jar in the boiling water canner. Repeat until all the jars are filled.

• 5 pounds cherry tomatoes, roughly chopped • 2 cups corn kernels (about 2 large ears fresh, but frozen thawed is fine) • 1 cup red onion, finely chopped • 2 teaspoons salt

4. Process the jars for 15 minutes, adjusting for altitude. Turn off the heat; remove the lid, and let the jars stand for 5 minutes. Remove the jars and let them cool.

• ½ cup fresh lime juice (about 3 large or 4 medium limes) • 2 jalapeño peppers, seeded and minced • 1 teaspoon chipotle chili powder, optional

Nutrition

• ½ cup chopped fresh cilantro

• • • • 72

Carbohydrates 76.29 g Fat 2.14 g Protein 6.13 g Calories 311

41. Classic Fiesta Salsa

Directions 1. The first thing that you will want to do is combine your diced tomatoes, vinegar and favorite kind of salsa in a large sized saucepan placed over medium heat.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 1 ½ hours 👥👥 Servings: 32

2. Cook your mixture until boiling. Once your mixture is boiling reduce the heat to low and allow to simmer for the next 5 minutes.

Ingredients • 4 ½ Cups of Tomatoes, Fresh and Finely Diced

3. Remove from heat and allow to cool completely.

• 3 Tablespoons of Vinegar, White

4. Pour your mixture into your canning jars and seal with your lids.

• ¼ Cup of Salsa, Your Favorite Kind

5. Boil your jars in some boiling water for the next 10 minutes. Remove and allow to cool slightly before placing into your fridge. Use whenever you are ready.

• 2, 16 Ounces of Canning Jars, With Lids and Rings

Nutrition • • • •

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Carbohydrates 20.7 g Fat 0.86 g Protein 5.82 g Calories 152

42. Fresh Tomato Salsa

Directions 1. Prepare your water bath canner and your jars.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 30 minutes

2. Combine all of the ingredients in a large saucepan and bring to a boil.

👥👥 Servings: 4 pints

3. Reduce the heat and simmer the salsa for 5 minutes.

Ingredients

4. Spoon the salsa into your prepared jars, leaving about ½ inch of headspace.

• 4 lbs. fresh chopped tomatoes

5. Clean the jars and add them to the water bath canner according to stepby-step guide.

• 2 large green peppers, cored and chopped • 2 large yellow onions, chopped

6. Process the jars for 35 minutes then cool according to the step-by-step guide.

• 1 large jalapeno, seeded and minced • 2 tablespoons fresh chopped cilantro

Nutrition

• 1 tablespoon minced garlic • • • •

• 2 teaspoons canning salt • 1/3 cup distilled white vinegar

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Carbohydrates 25.7 g Fat 0.86 g Protein 5.82 g Calories 162

Chapter 8

Pressure canning What is Pressure Canning?

How does Pressure Canning Work?

I

n short, pressure canning is a technique used to preserve food at home, using specialized equipment to process this food at higher temperatures than normal. Pressure canning is most often used to can meat and vegetables and allows you to do so without the need for high acid. This process ensures that the food remains shelfstable for long periods of time.

L

et's begin by explaining how water bath canning functions: jars are submerged in boiling water and left for a specific period of time. Water could only get to 100° C (212° F); the hot water increases the ingredients’ temperature within the jar to exterminate the bacteria. This technique is ideal to be used for high-acid foods because they can be safely processed at these temperatures.

W

e use less water in pressure canning (the jars will not be submerged) since it traps steam within a pressurized jar to increase temperatures above 240° F. This enables us to preserve food that would otherwise require adding acid to it.

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What Are the Advantages of Pressure Canning? Pressure canning brings with it a multitude of advantages when it comes to canning and preserving your food: • The flavors of the foods within the can are retained, meaning that your meat, vegetables, or whatever else will taste just as fresh as the day you canned it, no matter when you open it again.

without the need for a freezer. This can either free up space within your freezer unit for other items, or can save you money by making a freezer redundant altogether. After all, fridge freezers can cost a lot to run.

• Pressure canning uses less water and energy than the water bath alternative, meaning it is cheaper and easier.

• Unlike store-bought canned goods, pressure canning at home allows you to control exactly what goes into your food. This means that you can eliminate any harmful levels of acid, salt, sugar, and fat, if you so desire.

• This preservation technique means that you can store food on the shelf

What Are the Disadvantages of Pressure Canning? While pressure canning does offer up some rather unique and compelling positives, it also comes with its downsides too: • Pressure canning requires special equipment, which means you will face an initial upfront cost when starting. Most canners, for example, cost around $100. Therefore, when looking for a canner, it is important that you find one that will last a long time and suits your particular needs, without breaking the bank. Not

only this, but the equipment can be difficult to house if you are not blessed with a lot of storage space. • When all the equipment is laid out in front of you, the pressure canning process can seem more than a little daunting. Such equipment is more technical that the vast majority of other preserving tools. What’s more, 76

there aren’t too many people out there who pressure can their own food, making it seem even more intimidating. However, having said that, once you work your way through the process a few times, you are bound to get your head around it and realize that it isn’t much harder than normal canning.

are fully cooked, they may be softer than you expected. However, this is something that happens with all preserving methods, the texture is always bound to change in some way, shape, or form. • There is also a maintenance process to follow when it comes to canning. For example, you should be conducting annual checks on the accuracy of your equipment, such as dial gauge canners.

• We advise that you start with a water bath before moving on to the pressure canner, if you have never used one before. This ensures that you can get to grips with the process before jumping in at the deep end.

• Finally, the most obvious disadvantage of canning your own food – it takes far more time and effort than buying pre-canned goods. However, that should not be enough to stop you from giving it a go.

• Unfortunately, the texture of your vegetables can change between when you cook them and when you open the can to eat them. As they

Tools and Equipment You Must Have For Pressure Canning If you plan to pressure can your own food at home, there is some special equipment you must have. However, it is important to know that you don't need as much equipment as you might think. In fact, you will be pleasantly surprised to find out that you already have some of the equipment needed lying around your kitchen. You should have: range, durability, size, and more. You should look for a high-quality model that is easy to use, especially if you are A fundamental part of the pressure new to canning. Remember, cheaper is canning process. You will need to not always the best option. You would purchase a canner that is appropriate rather pay $100 for a pressure canner for you, including factors such as price

A pressure canner

77

that lasts 10 years than $50 for one that only lasts a year. Check the reviews!

Canning funnel It's not mandatory to have this canning funnel but it helps to prevent a big mess when packing food in the jars. Essentially, you place this funnel into the top of the jar and pour your food into it to ensure that nothing is spilled. A small plastic funnel can equal less food wasted and less mess to clean up.

Canning jars, lids, and rings These jars are commonly known as mason jars are and are made of tempered glass that has the ability to withstand high heat. These are essential when it comes to housing your food effectively. Of course, lids and rings are also needed to ensure that the food remains effectively sealed.

A chopstick or a stir stick This little tool is used to remove air bubbles from the jars. Before sealing your filled jars, slip this stick down the inside edges to get rid of small air bubbles. This is an important step in the process and all it needs is a long wooden tool.

Tongs Tongs are like superman’s fingers when canning! They are used for reaching into the hot jars without getting burnt. Any variety of tongs in the market will work perfectly. To be honest, it is likely that you have some form of cooking tongs already in your kitchen. Just ensure that they are small enough to fit in the jars but long enough to reach the bottom.

A stockpot or a Dutch oven These are used to cook the food you are going to preserve through canning. You may purchase an enamelled cast-iron Dutch oven that is large enough for recipes that need a big surface area.

Jar lifter Jar lifters are specialized sets of tongs that have rubberized ends that securely fit around any size of canning jars. This allows you to safely lift the jars out of the pressure canner. Believe me, the small price to pay for a jar lifter is well worth it in the long run. You do not want to drop your jars or risk hurting yourself during this process.

A kitchen timer This is a must-have in the kitchen. Keeping track of and ensuring everything is cooked properly is an important part of the pressure canning 78

process. You can even buy a digital kitchen timer that will beep when the set time has elapsed to ensure that you are fully alerted.

added to the jars.

Cheesecloth or a strainer

A slotted spoon

These are very vital, especially when making jellies. They help to strain seeds out of the mixture.

The spoon helps to drain off the liquid, especially when canning whole fruits or vegetables. The drained liquid is later

The Basic Process of Pressure Canning While pressure canning can be a long and complicated process, once you master the basics, it will become like second nature to you. We have left out a few of the more detailed steps, but here is the basic process of pressure canning: 1. Add a few quarts of water to the canner (add enough to ensure that it won’t evaporate away when boiling – however, not so much that the jars are covered)

thus increasing the pressure until it reaches the set temperature. This is known as ‘bringing it up to pressure’. 8. The ideal temperature has been reached when the dial or weight indicates as such

2. Turn it up to high 3. Heat your vegetables and other food

9. The food should then be processed – time depends

4. Add the food and veg to your mason jars

10. Turn the heat off

5. Wipe the rims of the jars, attach the lids, and put the jars into the canner

11. Allow the canner to cool down before you move anything

6. The lid should now be secured to the canner

12. Cool the jars for 24 hours before storing them

7. Bring the water up to a full boil,

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Safety Tips for Pressure Canning At Home Pressure canning can be a very detailed and specialized method of preserving foods, meaning that it comes with a unique set of risks and safety requirements. Therefore, you should always ensure that you remain safe and sensible throughout the process by following our tips and guidelines: • You should always follow the current USDA-approved canning methods. This is important as pressure canning has been around for many years. However, as technology and knowledge has increased over time, safety measures have also been updated. Following a recipe from your grandparents, using their process from the 1970s may not be the safest thing to do in modern times.

form of acid, whether it be lemon juice or citric acid, to ensure that the food remains safe over time. • Make sure that your canner is in good condition, regularly cleaned, and given a thorough maintenance check every single year. The last thing you want is to be eating food that has not been canned properly. • Remember that your altitude can make a big difference when it comes to pressure canning. Adjustments should be made depending on your altitude, so be sure to research and follow the procedures accordingly.

• Use a professional pressure canner – The equipment is there for a reason. Pressure canning is the safest and most efficient way to preserve your food within a can. This is because the process helps the contents of the jar to reach a higher temperature than boiling alone, thus killing off more bacteria and keeping the food fresher for longer.

• If you want to guarantee the effectiveness and safety of a canner, get one that us UL or Underwriter’s Laboratory approved. • You should not use a pressure canner than is smaller than at least four-quart jars.

• Be careful when canning tomatoes – The natural acidity rating of tomatoes can vary, but some are very low in acid. This means that, in some cases, it is wise to add some

• Use tongs to avoid burning yourself or dropping jars.

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Usef ul Tips and Tricks For Pressure Canning

W

C

hether you are a gardener, a cook, or a homesteader, you have probably learned or will learn how to preserve food through canning. These small nuggets of information will help you when home canning foods.

hopsticks make great bubbling tools –After packing food in the jars, you are required to remove any trapped air bubbles. You can also remove the air bubbles with any narrow utensils in your kitchen. Sharp objects like knives are not suitable since they may scratch the glass, increasing the chances of breakage.

D

on't warm your lids ahead of time – It's completely safe not to heat lids, while it's also safe to heat them. However, you should never boil the lids. You just need to wash them thoroughly in soapy water.

D

on't store the processed jars with bands on - The bands are used to hold the lids in place while processing. Once you are done with processing and the jars are sealed, remove the bands, clean them, dry and store them.

Y

ou also don't need to sterilize canning jars that you will later process for 10 or more minutes. When the processing time is 10 or more minutes, the jars are sterilized in the process of canning. For jellies that require 5 minutes of processing time, it won't harm to add the extra 5 minutes, so you can skip the sterilization.

A

djust for altitude - High altitude calls for more pressure. You, therefore, should increase the pressure but not the cooking time. If you are not sure of your elevation, you can always calculate your location altitude for fin results.

F

rozen fruits make a fantastic jam – There is a certain pressure that comes with picking large amounts of fresh and ripe fruits from the garden in the summer time. However, you can always freeze the fruits in the freezer and can them later in the week. This protects you from stress over harvest times. 81

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Chapter 9

Pressure Canning Recipes Tomatoes 43. Whole or halved Tomatoes 🍽🍽 Preparation Time: 20 minutes

Directions

🕑🕑 Cooking Time: 5 minutes 👥👥 Servings: 14 pints

1. Add 2 tablespoons lemon juice to every clean quart jar and 1 tablespoon to every clean pint jar. 2. Raw pack whole or halved tomatoes, packed tight, leaving 1 inch of headspace. Water is not required here, as the tomatoes will make their own liquid. Use your headspace measuring tool to be sure the tomatoes are below the 1-inch mark. Remove any excess air bubblesand adjust the tomatoes as needed being sure to maintain the 1 inch of headspace. 3. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 4. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner

Ingredients • 14 tablespoons bottled lemon juice • 23 pounds canning tomatoes (45 medium), blanched, peeled, and halved or left whole

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vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process the quarts and pints for 25 minutes.

Nutrition • • • •

Calories: 18; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

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44. Tomato Juice 🍽🍽 Preparation Time: 20 minutes

every quart and 1 tablespoon to every pint jar.

🕑🕑 Cooking Time: 5 minutes

4. Ladle Tomato Juice into jars, leaving 1 inch of headspace.

👥👥 Servings: 14 pints

5. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

Ingredients

6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars and pints for 15 minutes.

• 23 pounds canning tomatoes (45 medium), quartered • 14 tablespoons bottled lemon juice

Directions 1. Place the tomatoes in a large stainless steel stockpot and mash with a potato masher to break down the quarters, about 1 minute. Bring to a slow boil over medium heat to avoid scorching, mixing frequently. Once the mixture is at a boil, reduce the heat and simmer for 5 minutes.

Nutrition • • • •

2. Working in batches, press the mixture through a straining sieve, chinois, or food mill to remove seeds, skin, and pulp. Capture all liquid in a clean stockpot. 3. Add 2 tablespoons lemon juice to

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Calories: 17; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

45. Basil diced Tomatoes 🍽🍽 Preparation Time: 15 minutes

boil on medium-high heat, stirring often. Allow to boil for 5 minutes, stirring to avoid scorching gently.

🕑🕑 Cooking Time: 5 minutes 👥👥 Servings: 8 pints

2. Add the lemon juice to hot jars: 2 tablespoons for quarts and 1 tablespoon for pints. Using a slotted spoon, fill the jars with the tomato mixture, leaving a generous 1 inch of headspace. Ladle the remaining liquid over the tomato mixture, being sure to maintain the headspace. Remove any air bubbles and adjust the headspace as necessary.

Ingredients • 32 Roma tomatoes, diced (16 cups) • 1 large yellow bell pepper, chopped (1 cup)

3. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• 1 large sweet onion, chopped (1½ cups) • ¼ cup chopped fresh basil • 2 tablespoons minced garlic

4. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 20 minutes and pint jars for 15 minutes.

• 2 tablespoons coarse sea salt (optional) • 1 tablespoon sugar • 1 teaspoon ground black pepper • 8 tablespoons bottled lemon juice

Directions

Nutrition • • • •

1. In a large stainless steel stockpot, combine the tomatoes, bell pepper, onion, basil, garlic, salt (if using), sugar, and black pepper. Bring to a 86

Calories: 18; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

46. Stewed Tomatoes

Directions 1. In a large stainless steel stockpot, combine the tomatoes, celery, onion, green bell pepper, parsley flakes, sugar, and salt. Bring to a boil over medium-high heat, stirring often to avoid scorching the tomatoes. Once the mixture is at a boil, reduce the heat to simmer and cover.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 5 minutes 👥👥 Servings: 8 pints

Ingredients • 14 to 16 medium to large tomatoes, peeled and chopped (16 cups)

2. Simmer for about 10 minutes or until the onions and peppers begin to soften. Stir every few minutes.

• 1 cup chopped celery

3. Add the lemon juice to hot jars: 2 tablespoons in every quart and 1 tablespoon in every pint. Using a slotted spoon, fill jars with stewed tomatoes until 2 inches from jar rim. After each jar is filled with tomatoes, ladle juice over the tomatoes, leaving 1 inch of headspace. Remove any air bubbles and adjust headspace as necessary to maintain 1 inch of headspace.

• 1 cup chopped yellow onion • ½ cup seeded and chopped green bell pepper • 1 tablespoon dried parsley flakes • 1 tablespoon granulated sugar • 1 teaspoon coarse sea salt (optional) • 8 tablespoons bottled lemon juice

4. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 5. Place jars in the pressure canner, lockthe pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 10 PSI for both weighted and dial gauge. 87

Process quart jars for 20 minutes and pint jars for 15 minutes.

Nutrition • • • •

Calories: 16; Total Fat: 0.2 g; Total Carbohydrates: 1 g; Proteins: 0.8 g

88

47. Bloody Mary Mix 🍽🍽 Preparation Time: 25 minutes

• 2 teaspoons ground black pepper

🕑🕑 Cooking Time: 40 minutes 👥👥 Servings: 10 pints

• 1 teaspoon Tabasco sauce

Ingredients

Directions

• 40 medium canning tomatoes, cored and quartered

1. In a large stainless steel stockpot, add the tomatoes, bell peppers, carrots, celery, onion, jalapeño, garlic, parsley, and bay leaves. Bring to a slow boil over medium heat to avoid scorching. Stir regularly until juices escape the vegetables. Once the mixture is at a boil, reduce the heat and simmer for 30 to 40 minutes or until carrots break apart easily with a fork. Remove and discard the bay leaves.

• 1½ cups chopped bell peppers • 1½ cups peeled and diced carrots • 1 cup diced celery • 1 cup diced yellow onion • 1 medium jalapeño pepper, diced • 6 garlic cloves, minced • ¼ cup fresh parsley leaves, coarsely chopped

2. Purée the mixture in a blender or food processor working in batches, or use an immersion/stick blender to purée directly in the stockpot. After all the Bloody Mary Mix is puréed, press the mixture in batches through a straining sieve, chinois, or food mill to remove seeds and pulp. Capture all the liquid in a clean stockpot.

• 2 bay leaves • ½ cup bottled lemon juice • ¼ cup brown sugar • 2 tablespoons horseradish (optional) • 1½ tablespoons coarse sea salt (optional) • 1 tablespoon Worcestershire sauce

3. Add the lemon juice, brown sugar, horseradish (if using), salt (if using), Worcestershire sauce, black pepper, 89

and Tabasco sauce to the Bloody Mary Mix. Bring the mix to a boil over medium-high heat, stirring regularly. Let boil 5 minutes then remove from the heat. 4. Ladle the Bloody Mary Mix into jars, leaving 1 inch of headspace. 5. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quarts and pints for 25 minutes.

Nutrition • • • •

Calories: 18; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

90

48. Tomato Chutney 🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 1 hour

• 2 teaspoons red pepper flakes

👥👥 Servings: 8 pints

• Zest and juice of 1 lime

Directions

Ingredients

1. Place the tomatoes, brown sugar, red wine and cider vinegars, raisins, bell peppers, onion, garlic, mustard seeds, ginger, salt, black pepper, red pepper flakes, lime juice and zest into a large stockpot and bring to a slow boil over medium-high heat. Once at a full boil, reduce the heat and simmer for 1 hour with the lid off, stirring frequently as the chutney begins to thicken.

• 5 pounds or 10 large tomatoes, peeled and chopped (10 cups) • 3 cups lightly packed brown sugar • 2½ cups red wine vinegar • 2 cups apple cider vinegar • 2 cups raisins • 2 large red bell peppers, seeded and chopped (1½ cups)

2. Ladle the hot chutney into jars leaving ½ inch of headspace. Remove any air bubbles and add more chutney if necessary to maintain the headspace.

• 1 large yellow onion, chopped (1½ cups) • 1 head garlic, peeled and coarsely chopped • 3 tablespoons mustard seeds

3. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• 2 tablespoons chopped fresh ginger • 2 teaspoons coarse sea salt • 2 teaspoons ground black pepper

4. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent 91

and continue heating to achieve 6 PSI for a dial gauge and 5 PSI for a weighted gauge. Process pints and half-pints for 10 minutes.

Nutrition • • • •

Calories: 20; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

92

49. Roasted Tomatillo Chutney

Directions 1. Preheat the oven to 400°F. 2. Line a cookie sheet, or two, with foil. Remove the outer husks of the tomatillos and rinse well in a colander in the sink. Cut the tomatillos in half and place flesh-side down on the foil. Once all the tomatillos are lined up tight on the cookie sheet, space the peeled garlic cloves evenly throughout the tomatillos. Drizzle the tomatillos with the olive oil.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 40 minutes 👥👥 Servings: 4 pints

Ingredients

3. Roast in the oven for 25 minutes or until the tomatillo tops start to brown.

• 32 tomatillos • 8 to 10 garlic cloves, peeled and left whole

4. While the tomatillos are roasting, combine the raisins, onion, brown sugar, vinegar, ginger, mustard seeds, allspice, cloves, and red pepper flakes in a stainless steel stockpot. Bring to a boil over medium heat, stirring to blend seasonings. Reduce the heat and simmer for 5 minutes, or until the onion is translucent.

• 2 tablespoons olive oil • 2 cups raisins • 1 medium onion, finely chopped • ½ cup lightly packed brown sugar • ⅓ cup apple cider vinegar • 2 tablespoons grated fresh ginger

5. Remove the roasted tomatillos and garlic from the oven, being careful not to spill the juices. Allow to cool for 5 minutes so they are safer to handle.

• 1 tablespoon mustard seeds • 1 teaspoon ground allspice • ¼ teaspoon ground cloves

6. Place the roasted tomatillos and garlic and their juices in a food processor and pulse on high until everything is puréed but not

• ½ teaspoon red pepper flakes

93

liquefied. Add the mixture to the stockpot and mix well. Bring to a boil over medium-high heat, and simmer for 10 minutes to reduce some of the liquid. 7. Ladle the hot chutney into warm jars, leaving ½ inch of headspace. Remove any air bubbles and adjust headspace as necessary. 8. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 9. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 6 PSI for a dial gauge and 5 PSI for a weighted gauge. Process pints and half-pints for 10 minutes

Nutrition • • • •

Calories: 17; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

94

50. Candied Jalapeños

Directions 1. Slice off the stem end of the jalapeños and discard. Shake out excess seeds and discard. Slice the jalapeños into uniform ⅛- or ¼-inch rounds. Set aside.

🍽🍽 Preparation Time: 45 minutes 🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 8 pints

2. In a large stainless steel stockpot, combine the sugar, apple cider vinegar, mustard seeds, garlic powder, turmeric, celery seed, and cayenne pepper. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Once the mixture is at a boil, reduce the heat and simmer for 5 minutes.

Ingredients • 4 pounds fresh jalapeño peppers • 8 cups sugar • 3 cups apple cider vinegar • ½ cup mustard seeds

3. Add the jalapeño slices, mix well, and simmer for 5 minutes.

• ¼ cup garlic powder

4. Using a slotted spoon, fill hot jars with the hot peppers, leaving 1 inch of headspace.

• 1 teaspoon turmeric • 1 teaspoon celery seed • 1 teaspoon cayenne pepper

5. Bring the cooking liquid remaining in the stockpot to a full rolling boil for 5 minutes, then immediately remove from the heat. 6. Using a canning funnel, ladle the hot liquid over the jalapeños. Remove any air bubbles and adjust the headspace as necessary to maintain 1 inch of headspace. 7. Wipe the rim of each jar with a warm wet washcloth dipped in distilled white vinegar. Place a lid and ring on 95

each jar and hand tighten. 8. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 6 PSI for a dial gauge and 5 PSI for a weighted gauge. Process pints and half-pints for 10 minutes.

Nutrition • • • •

Calories: 21; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

96

97

Chapter 10

Vegetables 51. Caraway and Ginger Carrots 🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 12 pints

Ingredients • 10 pounds carrots, peeled and cut into ¼-inch rounds • 2 tablespoons minced fresh ginger • 2 tablespoons caraway seeds

98

Directions 1. Fill a large stockpot half full of water and bring to a boil over high heat, approximately 8 to 10 minutes. Once the water is at a boil, reduce the heat and simmer. Place a lid on the stockpot. 2. Wash, peel, and wash the carrots a second time. In my home, we like round, inch-thick pieces, however cut according to your preference so long as they are uniform in size. Have a stockpot of boiling water ready on the stove while chopping. 3. Add ginger and caraway seeds to each jar: 1 teaspoon ginger and 1 teaspoon caraway seeds to quart jars and ½ teaspoon minced ginger and ½ teaspoon caraway seeds to pint jars. Raw pack the carrots tightly into warm jars, leaving 1 inch of headspace. Ladle boiling water over the carrots. 4. Remove any excess air bubbles and adjust the water level as needed to keep 1 inch of headspace. 5. Wipe the rim of each jar with a warm

wet washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 30 minutes and pint jars for 25 minutes.

Nutrition • • • •

Calories: 112; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 3.8 g

99

52. Cream-style Corn

Directions 1. Fill a large stockpot half full of water and bring to a boil over high heat.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 10 minutes

2. Husk the corn and remove the silk. Wash the ears. Blanch the corn in boiling water for 5 minutes. Set aside to cool.

👥👥 Servings: 9 pints

3. Drain the water used to blanch the corn; rinse the stockpot and refill halfway with fresh water. Bring to a boil over high heat.

Ingredients • 36 ears of corn

4. After the corn has cooled to the touch, cut the end tip off each ear and discard. Using a sharp knife or corn cutter, cut kernels off the cob, being sure not to dig into the cob. Catch the kernels in a measuring cup. Measure 2 cups kernels then place into a second stockpot. Add 1 cup boiling water for every 2 cups kernels. Continue until all the corn kernels are cut from the cobs. Place this stockpot on low heat. 5. After all kernels are free from the cob, scrape the knife across the cob to extract the pulp and milk into the corn kernels. Be sure to extract all the way around the cob. Discard the cobs when each has been milked. 6. Bring the corn to a boil over mediumhigh heat, stirring often. Reduce the heat and boil gently for 5 minutes. 100

7. Ladle the hot creamed corn into hot pint jars, leaving 1 inch of headspace. 8. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 9. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process pints for 1 hour 25 minutes.

Nutrition • • • •

Calories: 118; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 4.8 g

101

53. Beets

Directions 1. You will need two stockpots: one to boil the beets and one to boil fresh water to hot pack the jars. Fill one stockpot half full with water. Bring to a boil on high heat. Once the water is at a boil, turn down to a simmer.

🍽🍽 Preparation Time: 5 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 8 pints

Ingredients

2. Leave the roots on the beets, but cut off the greens, leaving 2 or 3 inches of stems on each beet. Thoroughly wash the beets and place them inside the second stainless steel stockpot, being sure to place the largest beets at the bottom. Add enough water to cover the beets by 2 inches. Bring to a boil and cook for 30 minutes, or until the beets are tender.

• 12 pounds red beets, greens intact

3. Using a slotted spoon or tongs, remove the beets from boiling water and place them directly into a bowl of cold water resting in the sink. Keep cool tap water running over the beets to cool them quickly. One at a time, hold a beet in both hands under the cool stream and use your thumbs to rub and massage the beet gently. The skin will slip right off. 4. Using a paring knife, remove the roots and stems from the skinned beets. Cut the beets into similar-size pieces: quarter larger ones and cut smaller ones in half or leave them 102

whole. 5. Pack each jar with beets, leaving 1 inch of headspace. Using your funnel, ladle the boiling water over the beets, being sure to maintain 1 inch of headspace. Remove any air bubbles and readjust the headspace if necessary. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 35 minutes and pint jars for 30 minutes.

Nutrition • • • •

Calories: 218; Total Fat: 0.2 g; Total Carbohydrates: 12 g; Proteins: 4.8 g

103

54. Pumpkin and Winter Squash

Directions 1. You will need two stockpots. One to boil the pumpkin/squash and one to boil fresh water to hot pack the jars. Fill your second stockpot half full with water. Bring to a boil on high heat. Once the water is at a boil, turn down to a simmer.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 14 pints

2. Wash the exterior of your pumpkin and/or squash to remove any dirt or debris. Cut the pie pumpkins or squash in half and remove all of the seeds using a large spoon. Using a peeler, carefully remove the rind. Cut the flesh into 1-inch cubes.

Ingredients • 36 ears of corn

3. Put the cubed pumpkin or squash in a second stainless steel stockpot and add enough of the boiling water to cover. Bring to a boil over medium-high heat and boil hard for 2 minutes. Do not over-boil or let the pumpkin or squash get soft. 4. Drain the pumpkin or squash cubes in a large colander in the sink. Using a ladle and funnel, pack the hot cubes into hot jars, being sure to leave a generous 1 inch of headspace. 5. Ladle fresh boiling water over the cubes, being sure to maintain the headspace. Remove any air bubbles and readjust the headspace if necessary. 104

6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 55 minutes.

Nutrition • • • •

Calories: 211; Total Fat: 0.2 g; Total Carbohydrates: 9 g; Proteins: 0.8 g

105

Directions

55. Autumn Gifts

1. Thoroughly wash and cut the carrots, kernel sweet corn, green beans and tomatoes.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 4 pints

2. Thoroughly wash and shell the lima beans. 3. Thoroughly wash, trim the zucchini. You can opt to cut them into slices or cubes.

Ingredients

4. Put all vegetables into a big pan with sufficient water to cover all vegetables. Allow to boil for five minutes.

• 6 cups of carrots, sliced • 6 cups of whole kernel sweet corn, cut

5. Place 1 teaspoon of salt in each quart jar, if you prefer to.

• 6 cups of green beans, cut • 6 cups of lima beans, shelled

6. Transfer the hot vegetables together with the liquid into the sterilized jars with 1 inch of head space.

• 4 cups of tomatoes (whole or crushed) • 4 cups of zucchini, diced

Processing Time

You may opt to replace these vegetables with your own favorites but make sure not to include green leafy vegetables, dried beans, squash, sweet potato and cream style corn.

Dial Gauge Pressure Canner • Pints: 75 minutes processing time • Quarts: 90 minutes processing time 0 to 2,000 feet: 11 lb PSI 2,001 to 4,000 feet: 12 lb PSI 4,001 to 6,000 feet: 13 lb PSI 6,001 to 8,000 feet: 14 lb PSI Weighted Gauge Pressure Canner • Pints: 75 minutes processing time • Quarts: 90 minutes processing time 106

0 to 1,000 feet: 10 lb PSI Over 1,000 feet: 15 lb PSI Yield: Seven quarts

Nutrition • • • •

Calories: 128; Total Fat: 0.2 g; Total Carbohydrates: 10 g; Proteins: 0.8 g

107

56. Mushroom Surprise saucepan with cover.

🍽🍽 Preparation Time: 20 minutes

5. Leave an inch of headspace on top and fill the jars with mushrooms.

🕑🕑 Cooking Time: 30 minutes 👥👥 Servings: 6 pints

6. Add salt and ascorbic acid, if desired. Ascorbic acid adds color to the mushrooms to make them more enticing.

Ingredients • 9 pounds mushrooms

of

7. Pour some water, but make sure to leave an inch of headspace again.

button

Processing Time

• 3 teaspoon salt ( ½ teaspoon per 1 pint jar)

Dial Gauge Container

• 1/8 teaspoon ascorbic acid (optional)

• Pints: 45 minutes processing time 0 to 2,000 feet: 11 lb PSI 2,001 to 4,000 feet: 12 lb PSI

Directions

4,001 to 6,000 feet: 13 lb PSI 6,001 to 8,000 feet: 14 lb PSI

1. Make sure to use mushrooms with bright colors, unopened caps and short stems to ensure that they are fresh.

Weighted Gauge Pressure Canner • Pints: 45 minutes processing time 0 to 1,000 feet: 10 lb PSI

2. Cut discolored parts of the mushrooms, as well as their stems. Make sure to cut only the large mushrooms and leave the small ones as they are.

Over 1,000 feet: 15 lb PSI

Nutrition • • • •

3. Clean mushrooms by soaking them for a good 10 minutes in cold water. 4. Boil for around 5 minutes in a 108

Calories: 121; Total Fat: 0.2 g; Total Carbohydrates: 11 g; Proteins: 0.8 g

57. Amazing Asparagus Spears boiled asparagus. Add salt, sugar, pickling spice, garlic and rice vinegar.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 40 minutes

5. Pour water and make sure to leave an inch of headspace.

👥👥 Servings: 4 pints

6. Pressure can according to machine directions.

Ingredients

Processing Time

• 3 cups of 4 inch long asparagus spears

Dial Gauge Container • Pints: 30 minutes processing time

• 1 cup water

• Quarts: 40 minutes processing time

• 2 cups rice vinegar

0 to 2,000 feet: 11 lb PSI

• 2 teaspoon pickling spice

2,001 to 4,000 feet: 12 lb PSI

• 1 ½ teaspoon sugar

4,001 to 6,000 feet: 13 lb PSI

• 1 ½ teaspoon pure kosher salt

6,001 to 8,000 feet: 14 lb PSI

• 2 cloves garlic, peeled

Weighted Gauge Pressure Canner • Pints: 30 minutes processing time

Directions

• Quarts: 40 minutes processing time 0 to 1,000 feet: 10 lb PSI

1. Make sure to use tight-tipped and tender asparagus spears. Wash them with cold water.

Over 1,000 feet: 15 lb PSI

Nutrition

2. After washing asparagus, trim the scales away then wash it once more upon cutting off its stems.

• • • •

3. Cover the asparagus with hot water and boil it for two to three minutes. 4. The next step is to fill the jars with 109

Calories: 220; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

58. Lima Beans 🍽🍽 Preparation Time: 10 minutes

5. Process according directions.

🕑🕑 Cooking Time: 30 minutes 👥👥 Servings: 6 pints

to

machine

Processing Time

Ingredients

Dial Gauge Container • Pints: 75 minutes processing time • Quarts: 90 minutes processing time

• 1 cup of lima beans

0 to 2,000 feet: 11 lb PSI

• 1 cup water

2,001 to 4,000 feet: 12 lb PSI

• 2 cloves garlic, peeled

4,001 to 6,000 feet: 13 lb PSI

• 1 ½ teaspoon Himalayan salt

6,001 to 8,000 feet: 14 lb PSI Weighted Gauge Pressure Canner

Directions

• Pints: 75 minutes processing time • Quarts: 90 minutes processing time

1. Pull lining from the beans and discard any seeds that are already discolored.

0 to 1,000 feet: 10 lb PSI Over 1,000 feet: 15 lb PSI

2. Place the beans in a pot and soak overnight then drain immediately the following morning.

Nutrition

3. Then, boil the beans for around 2 minutes in a saucepan then once it is done, remove from heat and drain after soaking for another hour.

• • • •

4. Boil for 30 minutes in fresh water then add garlic, salt and water. Leave an inch of headspace on top.

110

Calories: 158; Total Fat: 0.2 g; Total Carbohydrates: 14 g; Proteins: 2.8 g

59. The Ultimate Veggie Combo 🍽🍽 Preparation Time: 20 minutes

3. Add garlic and salt then boil vegetables for at least 5 minutes.

🕑🕑 Cooking Time: 25 minutes

4. Transfer into jars.

👥👥 Servings: 2 pints

5. Add water and leave an inch of headspace then process according to machine directions.

Ingredients

Processing Time

• 3 cups zucchini, diced • 3 cups cucumber, diced

Dial Gauge Container

• 3 cups crushed

• Quarts: 90 minutes processing time

cherry

• Pints: 75 minutes processing time

tomatoes,

• 5 cups bell pepper diced

0 to 2,000 feet: 11 lb PSI

• 6 cups sweet corn, with whole kernels

2,001 to 4,000 feet: 12 lb PSI

• 6 cups carrots sliced

6,001 to 8,000 feet: 14 lb PSI

• 1 teaspoon salt

Weighted Gauge Pressure Canner

• 4 garlic cloves, crushed

• Pints: 75 minutes processing time

4,001 to 6,000 feet: 13 lb PSI

• Quarts: 90 minutes processing time

Directions

0 to 1,000 feet: 10 lb PSI Over 1,000 feet: 15 lb PSI

1. Place zucchini, cucumber, cherry tomatoes, sweet corn, bell pepper and carrots into a pot. Make sure that you have prepared them as stated above.

Nutrition • • • •

2. Pour water into the pot and make sure to cover all the vegetables. 111

Calories: 178; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

60. Okra 🍽🍽 Preparation Time: 10 minutes

6. Process according directions.

🕑🕑 Cooking Time: 30 minutes

to

machine

👥👥 Servings: 6 pints

Processing Time Ingredients

Dial Gauge Container • Pints: 25 minutes processing time

• 2 cups Okra, trimmed

• Quarts: 40 minutes processing time

• 1 teaspoon salt

0 to 2,000 feet: 11 lb PSI

• 2 cloves garlic

2,001 to 4,000 feet: 12 lb PSI

• ¼ teaspoon cayenne pepper

4,001 to 6,000 feet: 13 lb PSI 6,001 to 8,000 feet: 14 lb PSI

Directions

• Weighted Gauge Pressure Canner • Quarts: 40 minutes processing time

1. Wash the okra with cold water and make sure to trim the ends. You can either cut them into 1 inch pieces or leave them whole.

0 to 1,000 feet: 10 lb PSI Over 1,000 feet: 15 lb PSI

Nutrition

2. Place okra pieces in a saucepan and cover with hot water.

• • • •

3. Boil the pieces for around 2 minutes and proceed to draining. 4. Place okra in the jars. 5. Pour in the cooking liquid and add cayenne pepper, garlic and salt. Make sure to leave an inch of headspace before closing the jar. 112

Calories: 189; Total Fat: 0.2 g; Total Carbohydrates: 12 g; Proteins: 0.8 g

61. Creamy Canned Corn 5. Pour a cup of water to the pot and boil. This process will make it creamy.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 3 pints

6. Transfer creamy corn mixture into the jars. 7. Add salt and pour hot water into the jars and leave an inch of headspace.

Ingredients

8. Process according directions.

• 2 cups of corn

to

machine

Processing Time

• ½ teaspoon salt • 2 cups water

Dial Gauge Container

Directions

• Pints: 85 minutes processing time 0 to 2,000 feet: 11 lb PSI

1. It would be best to use corn with young kernels so that you’ll know that they’re fresh and that they would not taste tangy once processed. Also, use pints instead of quarts for this one as quarts won’t be able to handle the density of this recipe.

2,001 to 4,000 feet: 12 lb PSI 4,001 to 6,000 feet: 13 lb PSI 6,001 to 8,000 feet: 14 lb PSI Weighted Gauge Pressure Canner • Pints: 85 minutes processing time 0 to 1,000 feet: 10 lb PSI Over 1,000 feet: 15 lb PSI

2. Husk and wash the corn and make sure to remove the ears.

Nutrition

3. Then, for around 4 minutes, blanch the ears in a pot with boiling water.

• • • •

4. After boiling, look for the center of the kernel and cut the corn from there. Use a table knife to scrape the remaining cobs away. 113

Calories: 18; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

62. Squashing Pumpkins 🍽🍽 Preparation Time: 10 minutes

Processing Time

🕑🕑 Cooking Time: 30 minutes 👥👥 Servings: 2 pints

Dial Gauge Container • Pints: 55 minutes processing time • Quarts: 90 minutes processing time

Ingredients

0 to 2,000 feet: 11 lb PSI 2,001 to 4,000 feet: 12 lb PSI

• 1 cup sugar pumpkins, diced

4,001 to 6,000 feet: 13 lb PSI

• 1 cup butternut squash, diced

6,001 to 8,000 feet: 14 lb PSI Weighted Gauge Pressure Canner • Pints: 55 minutes processing time

Directions

• -Quarts: 90 minutes processing time 0 to 1,000 feet: 10 lb PSI

1. Choose pumpkins and squash that have mature pulps so they’ll be ideal for canning. Make sure that they do not have strings and that they have hard rinds.

Over 1,000 feet: 15 lb PSI Yield: 2 pints

2. Wash pumpkins and squash and remove the seeds. Slice them into 1-inch pieces then peel.

Nutrition • • • •

3. Next, you have to cut the flesh into cubes. 1-inch sized ones would do. 4. Proceed to boiling. Do this for around 2 minutes then transfer them into the jars together with the cooking liquid. 5. Process according to machine directions. 114

Calories: 198; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

63. Spinach 4. Transfer into jars, add garlic, lemon juice and salt then pour boiling water into the jars and leave an inch of headspace.

🍽🍽 Preparation Time: 5 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 4 pints

5. Process

according

to

machine

directions.

Ingredients

Processing Time

• 1 bunch fresh spinach

Dial Gauge Container

• 3 cloves garlic, crushed

• Pints: 70 minutes processing time

• ½ teaspoon lemon juice

• Quarts: 90 minutes processing time

• 1 teaspoon salt

0 to 2,000 feet: 11 lb PSI

• 1 cup water

2,001 to 4,000 feet: 12 lb PSI 4,001 to 6,000 feet: 13 lb PSI

Directions

6,001 to 8,000 feet: 14 lb PSI Weighted Gauge Pressure Canner • Pints: 70 minutes processing time

1. Make sure that you only use fresh greens and that you discard any discolored or wilted leaves.

• Quarts: 90 minutes processing time 0 to 1,000 feet: 10 lb PSI

2. Wash each leaf properly in running water until grit is gone. You’ll notice that you have washed them the right way when you see that the water is clear.

Over 1,000 feet: 15 lb PSI

Nutrition • • • •

3. Then, place spinach in a blancher basket or a cheesecloth and steam until wilted or for around 3 to 5 minutes. 115

Calories: 198; Total Fat: 0.2 g; Total Carbohydrates: 2 g; Proteins: 0.8 g

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Chapter 11

Meat, Poultry, Seafood 64. Pork Meatballs with Parsley 🍽🍽 Preparation Time: 60 minutes

• Vegetable oil

🕑🕑 Cooking Time: 90 minutes

• 1 teaspoon ground mace, optional

👥👥 Servings: 6 jars

• 3 cups liquid broth

Ingredients

Directions

• 2 kg lean ground pork

1. Mix ground pork with all the ingredients (onions, parsley, pepper, garlic, and so on) including your spice mixture. Combine well. 2. Form meat mix into one-inch meatballs with about one teaspoon per each. 3. Place a large saucepot over mediumhigh heat. Add vegetable oil and fry the meatball to turn brown, working in batches. Once a batch is done, put them in a separate container while frying the remaining. 4. Once you finished frying meatballs, slowly pour liquid broth to pot

• 2 medium onions, thinly sliced • 2 tablespoon dried parsley • 1 teaspoon ground pepper, fresh • 2 cloves garlic, mashed, optional • 2 teaspoon salt • Spice Mixture • 1¼ teaspoon ground cloves • 2 teaspoon dry mustard • 1 teaspoon ground cinnamon

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scraping up brown small pieces from the pan. Allow it to boil. Take out any burnt or large pieces with spoon. 5. Pack meatballs into each canning jar and then equally share hot liquid among jars. Add boiling water to fill each jar. Remember to leave one-inch headspace. Use spatula to remove air bubbles, then use a clean cloth to wipe jar rims, after that, adjust lids, and screw band. 6. Set the filled jars in a pressure canner at 11 pounds pressure for dial-gauge or 10 pounds for the weightedgauge canner. Process heat jars for seventy-five minutes, adjusting for altitude. Switch off the heat and let pressure drop naturally. Remove the lid and cool the jars in canner for ten minutes. Take out the jars and cool. Inspect lids for seal after twentyfour hours.

Nutrition • • • •

Calories: 198; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 7.8 g

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65. Chicken - Boned

Directions 1. Cook chicken until approximately ⅔ done. Take out skin and bones.

🍽 Preparation Time: 5 minutes 🕑 Cooking Time: 1 hour 30 minutes

2. Fill each canning jar with hot chickens leaving one-inch headspace. Add one teaspoon salt to each jar if you wish.

👥 Servings: Depends on how many chicken is used

3. Ladle chicken stock, water, or cooking liquid over chicken. Remember to leave one-inch headspace. Use spatula to remove air bubbles, then use a clean cloth to wipe jar rims, after that, adjust lids, and screw band.

Ingredients • Chicken • Water • Salt, optional

4. Set the filled jars in a pressure canner at 11 pounds pressure for dial-gauge or 10 pounds for the weightedgauge canner. Process heat jars for 1 hour 30 minutes, adjusting for altitude. Switch off the heat and let pressure drop naturally. Remove the lid and cool the jars in canner for ten minutes. Take out the jars and cool. Inspect lids seal after twenty-four hours.

Nutrition • • • • 119

Calories: 231; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 6.8 g

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66. Beef Tips and Gravy

Directions 1. In a deep skillet on medium-high heat, heat 1 tablespoon olive oil. Working in small batches, add the beef and lightly brown each side, about 3 minutes. Season each batch with a dash of sea salt and black pepper while in the skillet. Add 1 additional tablespoon of oil while browning each batch. Work quickly. Do not fully cook the meat. Set batches aside, leaving the delicious drippings in the skillet.

🍽🍽 Preparation Time: 35 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 12 pints

Ingredients • 4 tablespoons extra-virgin olive oil, divided

2. Keeping the skillet on medium-high heat, slowly add 4 cups hot water to the skillet. Whisk in the ClearJel and slowly add the remaining hot water, continuing to whisk. Bring to a boil for 2 minutes, then remove from the heat. Set the gravy aside.

• 12 pounds beef stew meat • 2 teaspoons coarse sea salt (optional) • 1 teaspoon ground black pepper • 8 cups hot water, divided

3. Add 2 whole garlic cloves to each warm quart and 1 to each warm pint. Using a slotted spoon, raw pack the meat into jars, leaving a generous 1 inch of headspace. Ladle the hot gravy mixture over the meat, maintaining the headspace. Remove any air bubbles and add additional sauce if necessary to maintain the headspace.

• ½ cup Clear gel • 12 garlic cloves

4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each 121

jar and hand tighten. 5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 298; Total Fat: 13.2 g; Total Carbohydrates: 2 g; Proteins: 8.8 g

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67. Poultry – Chicken, Turkey, Duck, Game Bird Goose

Directions 1. Pick lean cuts of good quality meat. Too much fat might cause the meat to build up a strong flavor and could lead to seal failure. Cut meat (cubed or sliced) equally into small pieces ideal for cooking. Trim out fat, gristle, and bruised spots. Don’t place meat inside water. Nevertheless, soak strong-flavored game meats in salt water for one hour – one tablespoon (15ml) per every four cups of water.

🍽🍽 Preparation Time: 90 minutes 🕑🕑 Cooking Time: 75 minutes 👥👥 Servings: 4 pints

Ingredients

2. Take out the meat from saucepot. Add 1 cup of hot water for every 2 tablespoons of fat in the pot. Cook for two to three minutes. Don’t add thickening ingredients such as cornstarch or flour prior to canning. Thicken liquids only when ready for serving.

• NA

3. For home canning, 1 to 2-year-old chicken is the best. Wash chicken well, take out intestines and re-wash. Cut into small sizes. Rinse and drain but don’t salt. Chill six to twelve hours before canning. 4. For hot pack, steam, boil or bake game bird or poultry until about ⅔ done. Separate meats into pieces at joints. Remove bones or leave bones as you desire. Add seasoning. For raw pack, separate meats into pieces 123

at joints. Remove bones or leave bones as you desire. Add seasoning. 5. Ladle prepared game meat or poultry into each canning jar and add boiling broth. Remember to leave one-inch headspace. Use spatula to remove air bubbles, then use a clean cloth to wipe jar rims, after that, adjust lids, and screw band. 6. Set the filled jars in a pressure canner at 11 pounds pressure for dial-gauge or 10 pounds for the weighted-gauge canner. Process heat boned meat for sixty-five minutes and deboned for seventy-five minutes 500 ml jars, adjusting for altitude. Switch off the heat and let pressure drop naturally. Remove the lid and cool the jars in canner for five minutes. Take out the jars and cool. Inspect lids seal after twenty-four hours.

Nutrition • • • •

Calories: 218; Total Fat: 9.2 g; Total Carbohydrates: 2 g; Proteins: 10.8 g

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68. BBQ Pulled Pork

Directions 1. Clean and prepare the pork by removing excess surface fat, being sure to keep the marbling. Some fat is required to keep the pork from drying out. Cut the pork into 2- to 2½-inch chunks and set aside.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 12 pints

2. To make the BBQ sauce, combine the sugar, ketchup, molasses, tomato paste, mustard, vinegar, honey, Worcestershire sauce, red pepper flakes, salt, and pepper in a large bowl. Whisk together until well blended. Set aside.

Ingredients • 8 to 10 pounds boneless pork shoulder or butt roast • 1 cup packed brown sugar • 1 cup ketchup

3. In a deep skillet or small stockpot, add the olive oil, onions, and garlic. Sauté over medium-high heat until the onions are translucent, about 5 to 8 minutes. Add the pork chunks and toss to coat and cook just long enough to render some of the fat, about 10 minutes.

• 1 cup blackstrap molasses • ¾ cup tomato paste (6 ounces) • ¼ cup Dijon mustard • ¼ cup apple cider vinegar • ¼ cup honey • ¼ cup Worcestershire sauce

4. Using a slotted spoon, fill each jar with the pork and onion mixture, leaving 1 inch of headspace. Ladle the BBQ sauce over the pork, maintaining the 1 inch of headspace. Remove any air bubbles and add additional sauce if necessary to maintain the 1 inch of headspace.

• 1 teaspoon red pepper flakes • 1 teaspoon coarse sea salt • 1 teaspoon ground black pepper • 2 tablespoons olive oil • 3 medium onions, chopped (1½ cups)

finely

5. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each

• 8 garlic cloves, minced

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jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 288; Total Fat: 8.2 g; Total Carbohydrates: 2 g; Proteins: 10.8 g

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69. Spare Ribs 3. Crack ribs equally. Boil until approx. half-cooked. Take out bones and dice the meat.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 90 minutes 👥👥 Servings: 4

4. Pack hot ready meat into each canning jar and add boiling broth. Remember to leave one-inch headspace. Use spatula to remove air bubbles, then use a clean cloth to wipe jar rims, after that, adjust lids, and screw band.

Ingredients • NA

5. Set the filled jars in a pressure canner at 11 pounds pressure for dial-gauge or 10 pounds for the weighted-gauge canner. Process heat 500 ml filled jars for seventy-five minutes and 1 L jars for ninety minutes, adjusting for altitude. Switch off the heat and let pressure drop naturally. Remove the lid and cool the jars in canner for five minutes. Take out the jars and cool. Inspect lids seal after twentyfour hours.

Directions Meat Preparation 1. Pick lean cuts of top quality meat. Too much fat might cause the meat to build up a strong flavor and could lead to seal failure. Cut meat (cubed or sliced) equally into small pieces ideal for cooking. Trim out fat, gristle, and bruised spots. Don’t put meat inside water. 2. Take out the meat from saucepot. Add 1 cup of hot water for every 2 tablespoons of fat in the pot. Cook for two to three minutes. Don’t add thickening ingredients such as cornstarch or flour prior to canning. Thicken liquids only when ready for serving.

Nutrition • • • • 127

Calories: 238; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 7.8 g

70. Salmon band.

🍽🍽 Preparation Time: 60 minutes

4. Set the filled jars in a pressure canner at 11 pounds pressure for dial-gauge or 10 pounds for the weighted-gauge canner. Process heat filled jars 500 ml or 250 ml jars for 90 minutes, adjusting for altitude. Switch off the heat and let pressure drop naturally. Remove the lid and cool the jars in canner for three minutes. Take out the jars and cool. Inspect lids seal after twenty-four hours.

🕑🕑 Cooking Time: 90 minutes 👥👥 Servings: 4

Ingredients • Fresh salmon • Pickling Salt (optional)

Directions Nutrition

1. Note: Make use of eviscerated fish. Refrigerate cleaned fish or chill on ice until set to can.

• • • •

2. Remove and dispose of salmon fins, tail, and head. Rinse fish thoroughly, removing all blood. (Remove bones and skin if desired). Cut fish into small sizes. 3. Pack salmon firmly into each canning jar and add ½ teaspoon of pickling salt per 250 ml jar or 1 teaspoon salt per 500ml jar if desired. Remember to leave one-inch headspace. Use spatula to remove air bubbles, then use a clean cloth to wipe jar rims, after that, adjust lids, and screw 128

Calories: 268; Total Fat: 11.2 g; Total Carbohydrates: 2 g; Proteins: 6.8 g

71. Pork Sausage

Directions

🍽🍽 Preparation Time: 45 minutes

Meat Preparation

🕑🕑 Cooking Time: 90 minutes

1. Pick lean cuts of top quality meat. Too much fat might cause the meat to build up a strong flavor and could lead to seal failure. Cut meat (cubed or sliced) equally into small pieces ideal for cooking. Trim out fat, gristle, and bruised spots. Don’t place meat inside water.

👥👥 Servings: 4 pints

Ingredients • NA

2. Take out the meat from saucepot. Add 1 cup of hot water for every 2 tablespoons of fat in the pot. Cook for two to three minutes. Don’t add thickening ingredients such as cornstarch or flour prior to canning. Thicken liquids only when ready for serving 3. Crush fresh pork. Add seasoning to taste with herbs and spices such as oregano, cayenne pepper, basil, black pepper, thyme, and salt. Sage could turn bitter through storage, so avoid using it for can food. Mold mixture into patties. Boil until slightly browned. Drain and add seasoning. 4. Pack hot ready pork patties into each canning jar and add boiling stock. Remember to leave one-inch headspace. Use spatula to remove air bubbles, then use a clean cloth to 129

wipe jar rims, after that, adjust lids, and screw band. 5. Set the filled jars in a pressure canner at 11 pounds pressure for dial-gauge or 10 pounds for the weighted-gauge canner. Process heat 500 ml filled jars for seventy-five minutes and 1 L jars for ninety minutes, adjusting for altitude. Switch off the heat and let pressure drop naturally. Remove the lid and cool the jars in canner for five minutes. Take out the jars and cool. Inspect lids seal after twentyfour hours

Nutrition • • • •

Calories: 218; Total Fat: 10.2 g; Total Carbohydrates: 2 g; Proteins: 9.8 g

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72. Beef Paprikash

Directions 1. In a stockpot, heat the olive oil on medium-high heat. Add the onions and garlic, stir, and cook for 5 to 8 minutes or until the onions are translucent. Add the stew meat, caraway seeds (or ground caraway), salt, and pepper. Mix well and add the bell peppers. Toss and cook for 5 minutes or until the peppers have softened.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 10 pints

Ingredients • 3 tablespoons olive oil

2. Add the Beef Broth and paprika, mix well, and bring to a boil for 5 minutes, then mix in the tomato paste until fully dispersed. Add the sugar, mix again, and cook for 1 minute. Remove from the heat.

• 4 cups onions, sliced • 6 garlic cloves, minced • 8 pounds cubed beef stew meat, cut into 1½-inch pieces • 1 tablespoon caraway seeds or 1 teaspoon ground caraway seed

3. Ladle the paprikash into jars, leaving 1 inch of headspace. Be sure to have a good ratio of meat and peppers to sauce. Remove any air bubbles using the air bubble remover tool, and add additional sauce if necessary to maintain the 1 inch of headspace.

• 2 teaspoons coarse sea salt • ½ teaspoon ground black pepper • 6 cups chopped red bell peppers • 8 cups Beef Broth

4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• ⅓ cup sweet paprika • ¾ cup tomato paste (6 ounces) • 1 tablespoon granulated sugar

5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 131

PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 198; Total Fat: 7.2 g; Total Carbohydrates: 2 g; Proteins: 10.8 g

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73. Turkey Sausage

Directions 1. In a large bowl combine the water, basil, sage, red pepper flakes, marjoram, mustard, thyme, salt, pepper, garlic powder, and paprika. Add the ground turkey, and, using clean hands, mix all the spices into the meat. Shape the turkey into a large ball and place back in the bowl.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 4 pints

Ingredients

2. Cover the ball of turkey meat with oil and use your hands to evenly distribute oil over the entire surface, lifting and turning the ball to coat evenly. Set the turkey ball back into the bowl. Cover the bowl with plastic wrap and refrigerate overnight or for 12 hours.

• ½ cup warm water • 2 teaspoons dried basil • 2 teaspoons rubbed sage • 2 teaspoons red pepper flakes • 1½ teaspoons marjoram • 1 teaspoon dried mustard

3. Shape the sausage into patties or links, or leave the turkey loose. Brown patties or links in a skillet on both sides for about 1 minute on each side. Brown loose sausage in a skillet, about 10 minutes. Whichever method you choose, be sure to drain off any excess grease prior to filling jars.

• ½ teaspoon ground thyme • ½ teaspoon coarse sea salt • ½ teaspoon ground black pepper • 1 teaspoon garlic powder • 1 teaspoon paprika • 3 pounds ground turkey • ½ cup grapeseed or extra-virgin olive oil

4. Hot pack the meat into hot jars, leaving 1¼ inches of headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 5. Place jars in the pressure canner, lock 133

the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 211; Total Fat: 14.2 g; Total Carbohydrates: 2 g; Proteins: 8.8 g

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74.

Venison Steak Diane

Directions 1. In a skillet, starting with 1 tablespoon oil, brown the venison in batches on medium-high heat until all the venison is lightly browned, about 3 to 5 minutes per batch. Season each batch with a dash of sea salt and pepper. Add 1 additional tablespoon of oil while browning each batch. Remove each batch from the stockpot and place in a bowl. Be sure not to cook the meat fully.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 8 pints

Ingredients • 3 tablespoons olive oil, divided

2. Add the brandy to the skillet, and on high heat, deglaze being sure to scrape all the bits off the bottom of the pan.

• 3 to 5 pounds venison backstrap or tenderloin, cut into 2½-inch medallions • 1 teaspoon coarse sea salt

3. In a large stockpot, add the browned venison and the deglazed drippings from the skillet. Add the onion, garlic, shallots, Worcestershire sauce, and Dijon mustard, and mix well. Bring the contents to a boil on medium-high heat for 5 minutes. Whisk together the Beef Broth and tomato paste and add to the stockpot. Return to a boil for an additional 5 minutes, mixing well.

• ½ teaspoon ground black pepper • 1 cup brandy • 1 cup diced sweet onion • 4 garlic cloves, minced • 2 shallots, finely chopped • 3 tablespoons Worcestershire sauce • 2 tablespoons Dijon mustard

4. Using a slotted spoon, fill each hot jar three-quarters full of venison. Ladle the hot cooking liquid over the mixture, leaving 1 inch of headspace. Remove any air bubbles and add

• 4 cups Beef Broth • ¾ cup tomato paste (6 ounces)

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additional liquid if necessary to maintain the 1 inch of headspace. 5. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 298; Total Fat: 10.2 g; Total Carbohydrates: 2 g; Proteins: 8.8 g

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75. Venison Stroganoff

Directions 1. In a skillet, starting with 1 tablespoon oil, brown venison in batches on medium-high heat until all venison is lightly browned, about 3 to 5 minutes per batch. Add 1 additional tablespoon of oil while browning each batch. Remove each batch from the stockpot and place in a bowl. Be sure not to cook the meat fully.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 6 pints

Ingredients • 2 tablespoons olive oil, divided

2. Add the wine to the skillet, and deglaze on high heat, being sure to scrape all the drippings off the bottom of the pan, about 3 minutes.

• 5 pounds venison, cut into 2-inch pieces • 1 cup red wine • 1 pound mushrooms, sliced (4 cups)

3. In a large stockpot, add the browned venison and deglazed drippings. Add the mushrooms, onion, garlic, Worcestershire sauce, and pepper. On medium-high heat, bring the contents to a boil for 5 minutes. Whisk together the Beef Bone Stock and ClearJel® and add to the stockpot. Return to a boil for an additional 5 minutes, mixing well.

• 1 large onion, thinly sliced (2 cups) • 5 garlic cloves, minced • ¼ cup Worcestershire sauce • ¼ teaspoon ground black pepper • 6 cups Beef Bone Stock

4. Using a slotted spoon, fill each hot jar three-quarters full of Stroganoff solids. Ladle the hot cooking liquid over the mixture, leaving 1 inch of headspace. Remove any air bubbles and add additional liquid if necessary to maintain the 1 inch of headspace.

• ⅓ cup ClearJel

5. Wipe the rim of each jar with a warm 137

washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 238; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 7.8 g

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Chapter 12

Beans and legumes 76. Five-bean Medley

Directions 1. Add the water to the stockpot and bring to a boil on high heat. 2. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. 3. If using, add 1 teaspoon salt per quart jar or ½ teaspoon salt per pint jar before filling with dried beans. 4. Using a ladle and funnel, fill each quart jar with 1½ cups clean dried beans and each pint jar with ¾ cup. Next, ladle the hot water over the beans, leaving 1 inch of headspace. Remove air with an air bubble remover tool and adjust the headspace with additional water as necessary to maintain the 1 inch of headspace. 5. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 16 pints

Ingredients • 12 cups hot water • 3 cups dried pinto beans (16 ounces) • 2½ cups dried kidney beans (16 ounces) • 2¼ cups dried black beans (16 ounces) • 2¼ cups dried split peas (16 ounces) • 2½ cups dried great northern beans (16 ounces) • 7 teaspoons coarse sea salt (optional) 139

vent for 10 minutes. Close the vent and heat to achieve 10 PSI. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 238; Total Fat: 8.2 g; Total Carbohydrates: 2 g; Proteins: 27.8 g

140

77. Butternut Squash and Chickpea Hash 🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 40 minutes

• 1 tablespoon ground ginger

👥👥 Servings: 12 pints

• 1 tablespoon ground coriander

Directions

Ingredients

1. Thoroughly rinse and clean the chickpeas, discarding any disfigured or shriveled beans and any rocks or debris.

• 3 cups dried chickpeas (16 ounces) • 2 tablespoons olive oil

2. In a large pot, add the dried chickpeas and add enough water to cover. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce the heat to low and simmer with the lid on. Simmer for 15 minutes, then remove from the heat, keeping the lid on.

• 1 large yellow onion, chopped (1½ cups) • 2 teaspoons coarse sea salt • ¼ teaspoon ground black pepper • 12 Roma tomatoes, diced (6 cups)

3. In a second large stockpot, heat the olive oil over medium heat. Add the onion, salt, and pepper. Cook the onion for 5 minutes, stirring frequently. Add the tomatoes and mix well. Cook for 5 minutes to release the juices from the tomatoes, stirring often to avoid scorching the tomatoes. Add the water, zucchini, squash, ginger, and coriander and mix well. Cook for an additional 5

• 4 cups water • 2 large zucchini, halved lengthwise and cut into 1-inch chunks (3 cups) • 1 large butternut squash, peeled and cut into ½-inch chunks (approx. 2½ pounds; 6 cups chunks)

141

minutes. 4. Drain the chickpeas in a colander in the sink. Add the chickpeas to the stockpot and mix well. Bring to a boil. Boil hard for 5 minutes, stirring often. 5. Ladle the hot hash mixture into hot jars, leaving a generous 1 inch of headspace. Remove any air bubbles and add additional mixture if necessary to maintain the headspace. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 205; Total Fat: 6.2 g; Total Carbohydrates: 2 g; Proteins: 17.8 g

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78. Pork and Black Beans 🍽🍽 Preparation Time: 10 minutes

• 2 serrano chopped

🕑🕑 Cooking Time: 25 minutes 👥👥 Servings: 10 pints

peppers,

finely

• 8 garlic cloves, minced • 1 tablespoon chili powder • 2 teaspoons chopped fresh oregano

Ingredients

• 2 teaspoons chopped fresh basil

• 2¼ cups dried black beans (16 ounces)

• 2 teaspoons ground cumin

• 4 tablespoons olive oil, divided • 1½ pounds boneless pork shoulder, surface fat trimmed, cut into 1-inch cubes

Directions

• 1 teaspoon coarse sea salt

1. Thoroughly rinse and clean the black beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.

• ½ teaspoon ground black pepper • 2 medium white onions, coarsely chopped

2. In a thick-bottomed stockpot, heat 2 tablespoons olive oil on mediumhigh. Working in batches, place the pork cubes in the oil and lightly brown all sides, about 1 minute each side, seasoning each batch with a dash of salt and pepper. Add 1 additional tablespoon of oil while browning each batch. Do not cook the pork through. Place the browned pork batches in a bowl and set aside.

• 2 sprigs fresh epazote, coarsely chopped, or 2 teaspoons dried epazote • 4 cups Chicken Broth • 2 cups water • 4 large tomatoes, peeled and diced, with juice (4 cups)

3. Add the onions and epazote to the 143

drippings in the stockpot. Sauté until the onions are translucent, about 5 to 8 minutes, then add the broth and 2 cups water. Bring to a boil.

Nutrition • • • •

4. Once the water is at a boil, add the cleaned black beans to the stockpot. Return to a boil and cook for 5 minutes, stirring often. Add the browned pork, tomatoes, serrano peppers, garlic, chili powder, oregano, basil, cumin, salt, and pepper to the stockpot and mix well. Return to a boil for 5 minutes, stirring often to avoid scorching. 5. Ladle the pork and beans into hot jars, leaving 1 inch of headspace. Be sure to give each jar a good ratio of beans and meat. Remove any air bubbles and add additional mixture or liquid if necessary, to maintain the 1 inch of headspace. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes. 144

Calories: 115; Total Fat: 6.2 g; Total Carbohydrates: 2 g; Proteins: 20.8 g

79. Stewed Garbanzo Beans

Directions 1. Thoroughly rinse and clean the chickpeas, discarding any disfigured or shriveled beans and any rocks or debris.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 15 minutes

2. In a large pot, add the chickpeas and enough water to cover. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce the heat to low and simmer with the lid on.

👥👥 Servings: 5 pints

Ingredients

3. In a second large stockpot, heat the oil over medium-high heat. Add the leek, onion, garlic, and ginger and cook for about 5 to 8 minutes, or until the onion is translucent. Add the Roasted Vegetable Stock to the pot and bring to a boil.

• 3 cups dried chickpeas (16 ounces) • 2 tablespoons olive oil • 1 large leek, green leaves removed, cut in half lengthwise and cut into ¼-inch pieces

4. Remove the chickpeas from the heat and drain in a colander in the sink. Add the chickpeas to the vegetable stock mixture and return to a boil. Add the tomatoes, parsley, salt, and pepper, mix well, and return to a boil.

• ½ cup finely diced white onion • 2 garlic cloves, minced • 1 tablespoon grated fresh ginger • 4 cups Roasted Vegetable Stock

5. Reduce the heat and simmer for 10 minutes, stirring frequently.

• 8 large Roma tomatoes, diced (4 cups)

6. Ladle the hot bean mixture into hot jars, leaving 1 inch of headspace. Remove any air bubbles and add additional mixture if necessary to maintain 1 inch of headspace.

• 1 teaspoon dried parsley • 1 teaspoon coarse sea salt • ¼ teaspoon ground black pepper

7. Wipe the rim of each jar with a warm 145

washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 8. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 205; Total Fat: 5.2 g; Total Carbohydrates: 2 g; Proteins: 37.8 g

146

80. Homestyle Baked Beans 🍽🍽 Preparation Time: 45 minutes

• ½ teaspoon cayenne pepper

🕑🕑 Cooking Time: 25 minutes

• ½ teaspoon ground black pepper

👥👥 Servings: 5 pints

Directions

Ingredients

1. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris.

• 2½ cups dried navy or great northern beans (16 ounces) • 12 to 14 ounces smoked, uncured bacon, thick cut

2. In a large pot, combine the dried beans with enough water to cover by 2 inches. Bring to a boil over medium-high heat. Boil for 5 minutes, then reduce the heat to low and simmer with a lid on for 30 minutes. Turn off the heat and keep the lid on.

• 1 large sweet onion, diced (1½ cups) • 6 garlic cloves, minced • 1½ cups Chicken Stock • ¾ cup packed dark brown sugar • ¾ cup tomato paste (6 ounces)

3. Using kitchen scissors, cut the bacon into 1-inch-long pieces and place in a deep skillet. Using medium-high heat, cook the bacon until lightly browned but not crisp, about 8 minutes. Remove the bacon pieces using a slotted spoon and set aside in a bowl. Be sure to reserve as much bacon grease in the skillet as possible.

• ½ cup blackstrap molasses • ¼ cup apple cider vinegar • ¼ cup ketchup • 2 tablespoons Worcestershire sauce • 2 tablespoons Dijon mustard • 1 teaspoon coarse sea salt

4. Add the onion and garlic to the 147

a boil on high heat. Let the canner vent for 10 minutes. Close the vent and heat to achieve 10 PSI. Process pint jars for 1 hour 15 minutes.

skillet and cook until the onion is translucent, about 5 to 8 minutes. 5. In a large bowl, whisk together the Chicken Stock, dark brown sugar, tomato paste, molasses, vinegar, ketchup, Worcestershire sauce, Dijon mustard, salt, cayenne pepper, and black pepper. Whisk until well blended.

Nutrition • • • •

6. Drain the beans in a colander in the sink, shaking off any excess liquid. Add the beans to the onions and garlic in the skillet. Add the crumbled bacon and mix well. Heat through on medium-high heat, stirring often, for about 5 minutes. 7. Add the sauce to the skillet, mixing well to coat every bean, and bring to a boil, stirring frequently. Boil for 2 minutes, stirring, then remove from the heat. 8. Ladle the hot beans into pint jars, leaving a generous 1 inch of headspace. Using your air bubble remover tool, tamp down to remove air pockets, and evenly distribute any remaining sauce among the five pint jars, maintaining the headspace. 9. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 10. Place jars in the pressure canner, lock the pressure canner lid, and bring to 148

Calories: 170; Total Fat: 6.2 g; Total Carbohydrates: 1 g; Proteins: 38.8 g

81. Vegan Gumbo 🍽🍽 Preparation Time: 20 minutes

• 1 teaspoon dried thyme

🕑🕑 Cooking Time: 20 minutes

• 1 teaspoon cayenne pepper

👥👥 Servings: 16 pints

• ½ teaspoon ground black pepper • 1 teaspoon coarse sea salt

Ingredients

Directions

• 2 cups dried lentils • 1 cup dried pinto beans

1. Thoroughly rinse and clean the dried lentils and beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.

• 2 tablespoons olive oil • 1 medium onion, diced (1 cup) • 6 garlic chopped • 2 pounds mushrooms

cloves, baby

coarsely

2. In a large stockpot, combine the oil, onion, garlic, and mushrooms. On medium-high heat, cook the mixture until the onions are translucent, about 5 to 8 minutes.

button

• 12 cups Roasted Vegetable Stock

3. Add the Roasted Vegetable Stock, bay leaves, lentils, dried beans, celery, bell pepper, okra, tomatoes, parsley, thyme, cayenne, black pepper and salt. Bring to a boil, mixing well. Reduce the heat and simmer for 15 minutes, stirring frequently. Remove and discard the bay leaves.

• 2 bay leaves • 2 celery stalks, chopped (1 cup) • 1 small green bell pepper, seeded and chopped (½ cup) • 35 okra pods, trimmed and cut into 1-inch pieces (2 cups) • 3 large tomatoes, diced (3 cups)

4. Ladle the hot gumbo into hot jars, leaving 1 inch of headspace. Be sure to obtain a good ratio of mushrooms,

• ¼ cup chopped fresh parsley

149

beans, and vegetables in each jar. Remove any air bubbles and add additional gumbo if necessary to maintain the 1 inch of headspace. 5. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 156; Total Fat: 4.2 g; Total Carbohydrates: 2 g; Proteins: 28.8 g

150

82. Pumpkin with White Beans and Bacon 🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 20 minutes

Directions 1. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside. 2. Cut the bacon into 2-inch-long pieces using kitchen scissors and place into a large stockpot. On medium heat, cook the bacon for about 5 minutes or until the pieces are slightly crisp. Place the bacon into a bowl, leaving the drippings in the stockpot.

👥👥 Servings: 5 pints

Ingredients • 2½ cups dried navy, cannellini, or great northern beans (16 ounces)

3. Remove the stem from each pie pumpkin, like you would a jacko’-lantern. Slicing downward from the opening, cut the pie pumpkin lengthwise into long quarters. Remove the seeds and stringy fibers. Working in batches, place the quarters in the microwave, flesh-side down, and microwave on high for 5 minutes. When cool to touch, use a paring knife to peel the skin from the pumpkin easily.

• 12 slices bacon • 2 small pie pumpkins, peeled, seeded and cut into 1-inch pieces (about 1½ pounds each) • 2 tablespoons dried oregano • 1 teaspoon coarse sea salt (optional) • ½ teaspoon ground black pepper

4. Cut the pumpkin into 1-inch chunks and add to the stockpot. Add the oregano, salt, and pepper and mix well. Lightly brown the pumpkin pieces, about 6 to 8 minutes, and toss often to coat all the pieces with bacon drippings fully.

• 6 cups Chicken Broth • 4 cups water • 3 tablespoons red wine vinegar (optional)

5. Add the broth, crumbled bacon, 151

and dried beans to the stockpot, and stir. Bring to a boil over mediumhigh heat. Once the mixture is at a boil, reduce the heat and simmer for 5 minutes. Add the water and red wine vinegar and return to a boil. Boil for 2 minutes, then remove from the heat.

Nutrition • • • •

6. Using a slotted spoon, fill the jars three-quarters full of pumpkin mixture. Be sure to obtain a good ratio of pumpkins, beans, and bacon in each jar. Ladle the hot pumpkin broth over the mixture, being sure to leave 1 inch of headspace. Tamp the mixture down using an air bubble remover tool and add additional liquid if necessary to maintain the 1 inch of headspace. 7. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 8. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

152

Calories: 198; Total Fat: 3.2 g; Total Carbohydrates: 2 g; Proteins: 26.8 g

83. White Bean and Portobello Pot Roast 🍽🍽 Preparation Time: 25 minutes

chopped into 1½-inch cubes (6 cups)

🕑🕑 Cooking Time: 25 minutes 👥👥 Servings: 16 pints

• 1 tablespoon anchovy-free Worcestershire sauce • 2 teaspoons coarse sea salt

Ingredients

• 1 teaspoon ground black pepper

• 2½ cups dried navy or great northern beans (16 ounces)

Directions

• 8 large portobello mushrooms, sliced lengthwise

1. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.

• 3 cups white wine, preferably a chardonnay, divided • 1 large onion, diced (2 cups) • 12 cups Vegetable Broth

2. In a large stockpot, combine the mushroom slices, 1½ cups wine, and the onion. On medium-high heat, allow the mushrooms to soften and the onions to caramelize, about 8 to 10 minutes.

• 8 large carrots, peeled and diced (4 cups) • 4 garlic chopped

cloves,

coarsely

• 2 sprigs fresh rosemary

3. Add the broth, carrots, garlic, rosemary, sage, and thyme leaves. On medium-high heat, bring to a boil, stirring often. Reduce the heat and simmer for 10 minutes.

• 1 teaspoon rubbed sage • 6 sprigs fresh thyme, leaves stripped from sprig • 12 medium red skin potatoes,

4. Add the potatoes, dried beans, 153

Worcestershire sauce, the remaining 1½ cups wine, salt, and pepper to the stockpot, mixing well. Return to a boil on medium-high heat, and boil hard for 5 minutes, mixing well to avoid scorching. Remove from the heat. Also remove and discard the rosemary sprigs.

Nutrition • • • •

5. Using a slotted spoon, fill jars threequarters full of the roast mixture. Be sure to obtain a good ratio of mushrooms, beans, and vegetables in each jar. After jars are filled threequarters full, ladle the hot cooking liquid over the mixture, being sure to leave a generous 1 inch of headspace. Tamp the mixture down using an air bubble remover tool and add additional cooking liquid if necessary to maintain the headspace. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

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Calories: 205; Total Fat: 5.2 g; Total Carbohydrates: 2 g; Proteins: 28.8 g

84. Roasted Tomatillo Chickpeas

Directions 1. Preheat the oven to 400°F. 2. Thoroughly rinse and clean the dried chickpeas, discarding any disfigured or shriveled beans and any rocks or debris. Place the dried chickpeas in a stockpot and cover with 2 inches of water. Bring to a boil. Let boil for 5 minutes then cover and remove from the heat.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 25 minutes 👥👥 Servings: 5 pints

Ingredients

3. Line a cookie sheet, or two, with foil. Remove the outer husks of the tomatillos and rinse well in a colander in the sink. Cut the tomatillos in half and place flesh-side down onto foil. Once all the tomatillos are lined up tight on the cookie sheet, space the peeled garlic cloves evenly throughout the tomatillos. Drizzle the tomatillos with olive oil. Roast in the oven for 25 minutes or until the tomatillo tops start to brown.

• 3 cups dried chickpeas • 20 tomatillos • 8 to 10 whole garlic cloves, peeled • 3 to 5 tablespoons olive oil, divided • 1 medium sweet onion, diced (1 cup) • 4 garlic cloves, minced

4. While the tomatillos are roasting, in a second stockpot, add 1 tablespoon oil, the onion, and minced garlic. Sauté for 5 minutes or until the onions become translucent.

• 1 teaspoon paprika • 1 teaspoon ground coriander • ½ teaspoon ground cumin • 1 teaspoon powder

yellow

curry

5. Drain the chickpeas and shake off excess water. Add the rehydrated chickpeas to the onions and pan sear, mixing and stirring to avoid burning, about 5 minutes. Stir in the paprika, coriander, cumin,

• 1 teaspoon coarse sea salt • 4 cups Chicken Stock

155

curry, salt, and pepper. Sear and stir an additional 2 minutes. Remove from the heat.

Nutrition • • • •

6. Working in batches, puree the roasted tomatillos, garlic, and tomatillo juice in a food processor. 7. Add the pureed roasted tomatillos to the chickpea mixture. Mix well. Add the stock and return to a boil over medium-high heat, stirring often. Cook 2 additional minutes, then remove from the heat. 8. Ladle the hot chickpea mixture into hot pints leaving a generous 1 inch of headspace. Remove any air bubbles and add additional mixture if necessary, keeping the 1¼ inches of headspace. 9. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 10. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

156

Calories: 162; Total Fat: 6.2 g; Total Carbohydrates: 1 g; Proteins: 37.8 g

85. Ribollita 🍽🍽 Preparation Time: 25 minutes

• 1 bouquet garni (3 sprigs each of parsley, oregano, thyme, and rosemary tied together with kitchen twine)

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 14 pints

• 3 bay leaves • 1 teaspoon coarse sea salt

Ingredients

• ½ teaspoon ground black pepper

• 2 cups dried cannellini or navy beans

• 1 large bunch kale, stemmed and coarsely chopped

• 3 tablespoons virgin olive oil • 1 medium red onion, diced (1 cup)

Directions

• 1 large leek, white and light green parts only, diced (1½ cups) • 6 garlic chopped

cloves,

1. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.

coarsely

• 10 cups water

2. In a thick-bottomed stockpot, combine the oil, onion, leek, and garlic. Mix well and sauté over medium-high heat until the onion is translucent, about 5 to 8 minutes.

• 4 large carrots, peeled and diced (2 cups) • 1 large butternut squash, peeled, seeded, and cut into 1½-inch dice (6 cups)

3. Add the water, carrots, squash, turnip, celery, bouquet garni, and bay leaves. Bring to a boil stirring often. Boil for 2 minutes.

• 1 large turnip, peeled and cut into 1-inch dice (1½ cups) • 1 celery stalk, diced (½ cup)

4. Add the dried beans, salt, and pepper and return to a boil. Boil for 157

5 minutes then add the chopped kale leaves. Mix well. Boil for 1 additional minute then remove from heat. Remove and discard the bouquet garni and bay leaves. 5. Ladle hot Ribollita into hot jars leaving 1 inch of headspace. Be sure to obtain a good ratio of beans and vegetables in each jar. Remove any air bubbles and add additional mixture if necessary, to maintain the 1 inch of headspace. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 208; Total Fat: 3.2 g; Total Carbohydrates: 2 g; Proteins: 30.8 g

158

159

Chapter 13

Soups and Broths 86. Cabbage Soup 🍽🍽 Preparation Time: 30 minutes

• 8 cups of water

🕑🕑 Cooking Time:1 hour15 minutes

• 2 tablespoons of garlic powder

👥👥 Servings: 4

• 20 rounds of fresh pepper corn (I use it) • 2 teaspoons of sea salt

Ingredients

• 1 tablespoon of dried parsley • 2 tablespoons of dried basil

• 2 kg of minced meat

• 1 tablespoon of thyme

• 1 large onion, diced

• 1 teaspoon dried celery

• 2 garlic cloves, minced • 6 cups of cabbage, grated

Directions

• 1 cup diced celery • 1 cup diced green pepper

Sterilizing

• 2 cans of light beans (16 ounces)

1. Sterilize to prepare glass jars, lids and rings. Chop and cut all the vegetables and set aside. Collect all the dry ingredients and set them aside

• 8 glasses of canned tomatoes with juice (2 liters if you can make your own 7like me) • 10 cubes of veal broth

160

remove any particles or water from the edge of the glass jar, insert the lid and ring and squeeze with your finger. When filling each can, place it in the pressure container. Make sure to place the shelf under the can.

Cooking:

2. Minced meat: brown minced

meat in a pan so far pink. Separate 3 tablespoons of onion and garlic fat. If desired, drain and wash the meat to remove excess oil. 3. Prepare the beef: heat 8 cups of water in a large bowl, or use 2-liter jars filled with water in each jar - 5 cubes of beef broth. 4. Microwave for 5 minutes to dissolve the cubes. Remove it carefully, it will be very hot, stir quickly to make sure the cubes are thawed. 5. Sauteed onion and garlic: pour 3 tablespoons of fat in a large saucepan and wrap the chopped onions and fry the garlic until tender.

Processing:

9. Place the lid on the box and lock it. Set the temperature to high. Vent the steam for it

Nutrition • • • •

6. Mix with other ingredients:

add cooked minced meat, cabbage, celery, green pepper, beans, fruit juice, tomato and broth - mix well. 7. Mix all the dry ingredients: garlic powder, pepper, sea salt, parsley, basil, thyme and celery.Boil, and cook for 20 minutes. Actually your soup is ready to eat at this point.

Filling jars:

8. Note: protect the counter by using a

cloth or towel to adjust the jars since you will fill the hot jars. Make use of a spoon strainer to fill the jars with half-filled solids, then fill the rest of the jar with water up to 1 inch in the cavity.Using a clean, damp cloth, 161

Calories: 208; Total Fat: 7.2 g; Total Carbohydrates: 8 g; Proteins: 10.8 g

87. Chicken Soup

Directions 1. Combine the water, chicken pieces, and bay leaves in a large stockpot and bring to a boil. Reduce the heat to medium and boil until the chicken is cooked through, approximately 30 minutes. Be sure to stir often to avoid scorching the chicken. Remove the chicken pieces and place on a cutting board to cool. Keep the broth at a simmer.

🍽🍽 Preparation Time: 25 minutes 🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 14 pints

Ingredients • 32 cups water

2. Remove all the skin and bones from the cooled chicken. Using either a knife or your fingers, cut or tear the chicken meat into bite-size pieces and return to the stockpot.

• 1 whole chicken cut in pieces, skin on • 3 bay leaves • 12 large carrots, peeled and chopped (6 cups)

3. Add the carrots, tomatoes, celery, onions, garlic, basil, salt (if using), and pepper to the stockpot. Bring to a boil, and boil for 5 minutes. Remove and discard the bay leaves.

• 6 medium Roma tomatoes, diced (3 cups) • 4 celery stalks with the leaves, chopped (2 cups)

4. Using a slotted spoon, fill each jar three-quarters full with chicken and vegetables. Be sure to obtain a good ratio of chicken and vegetables in each jar. After the jars are filled threequarters full, ladle the hot chicken broth over the mixture, leaving 1 inch of headspace. Tamp the mixture down using an air bubble remover tool and add additional broth if necessary to maintain the 1 inch of headspace.

• 1½ large onions, diced (2 cups) • 5 to 8 garlic cloves, peeled and finely chopped • 1 tablespoon dried basil or 2 tablespoons finely chopped fresh basil • 1 tablespoon coarse sea salt (optional) • 2 teaspoons ground black pepper 162

5. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 211; Total Fat: 3.2 g; Total Carbohydrates: 6 g; Proteins: 8.8 g

163

88. Chicken Broth

Directions 1. In a 16- to 20-quart stockpot, combine the chicken pieces, carrots, celery, onions, garlic, parsley, thyme, oregano, peppercorns, salt, and bay leaves. Mix well to distribute ingredients.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 1 hour 5 minutes 👥👥 Servings: 14 pints

2. Cover the contents of the stockpot with the cold water. Starting on medium heat, bring to a boil. Increase to medium-high heat and gently boil for 5 minutes. Reduce the heat and simmer, undisturbed and uncovered, for 1 hour.

Ingredients • 1 whole chicken cut into pieces, skin on (2 to 4 pounds) • 5 carrots, peeled and coarsely chopped • 4 celery chopped

stalks,

3. Throughout the simmering process, skim off foam and discard. Do not disturb the stock.

coarsely

• 4 yellow onions, peeled and quartered

4. Using a slotted spoon, remove the meat, vegetables, and herbs from the stockpot. The meat may be used to make soup or stew, but discard the bones, vegetables, and herbs. Pour the broth through a fine-mesh chinois strainer or sieve, capturing the strained broth in a large, clean stockpot.

• 2 heads garlic, excess exterior skins removed, tops chopped off to expose the cloves • 1 bunch fresh flat-leaf parsley • 1 bunch fresh thyme • 4 sprigs oregano • 1 tablespoon black peppercorns

5. Ladle the hot strained broth into hot jars, leaving 1 inch of headspace.

• 2 teaspoons coarse sea salt, halved (optional)

6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• 2 bay leaves • 4 gallons cold water (64 cups)

164

7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 25 minutes and pint jars for 20 minutes.

Nutrition • • • •

Calories: 198; Total Fat: 3.2 g; Total Carbohydrates: 3 g; Proteins: 10.8 g

165

89. Vegetable Broth

Directions 1. In a 12- to 16-quart stockpot. Combine the water, wine, onions, tomatoes, carrots, celery, garlic, parsley, oregano, bay leaves, peppercorns, and salt (if using). Mix well to distribute ingredients evenly. On medium-high heat, bring to a boil. Boil gently for 5 minutes, then reduce the heat and simmer, undisturbed and uncovered, for 1 hour.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 1 hour 5 minutes 👥👥 Servings: 10 pints

Ingredients • 18 cups water • 3 cups dry white wine

2. Using a slotted spoon, remove the vegetables and herbs from the stockpot and discard. Pour the broth through a fine-mesh chinois strainer or sieve, capturing the strained broth in a large, clean stockpot.

• 3 large yellow onions, quartered • 6 tomatoes, halved • 5 carrots, peeled and coarsely chopped • 4 celery chopped

stalks,

coarsely

3. Ladle the hot strained broth into hot jars, leaving 1 inch of headspace.

• 2 heads garlic, excess exterior skins removed, tops chopped off to expose the cloves

4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• ½ bunch parsley • 4 sprigs oregano

5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 25 minutes and pint jars for 20 minutes.

• 2 bay leaves • 1 tablespoon peppercorns

whole

• 1 teaspoon coarse sea salt (optional)

166

Nutrition • • • •

Calories: 178; Total Fat: 3.2 g; Total Carbohydrates: 2 g; Proteins: 9.8 g

167

90. Tomato Basil Soup 🍽🍽 Preparation Time: 25 minutes 🕑🕑 Cooking Time: 45 minutes 👥👥 Servings: 14 pints

Ingredients

from 16 to 20 liters. • Large spoons and scoops

• Tomato: about 4 liters of chopped peeled tomatoes

• Boxed pressure. • Canned Jars

• 3 cups of chopped onion

• Lids: thin, flat and round metal

• 2 cups of chopped celery

lids with a rubber collector that seals against the top of the jar. They can only be used once.

• 2 teaspoon of chopped garlic • 1/2 cup of finely chopped fresh basil or 1/4 cup of dried basil

• Rings: metal strips that fix the

lids to the cans. They can be reused multiple times.

• Lemon juice 1/4 cup • 1 cup of brown sugar or honey (optional. Diabetic and other patients may want

• Order the funnel of the jar or as part of the kit with the forceps of the jar.

• To use 1 cup of Splenda (or about 1/3 if you use Stevia of my choice) or just skip the cand0 or 2 teaspoons of salt (according to your taste - like sugar, salt is optional)

• Jar grabber (to get hot jars). • It is very useful to put the jars in the tin can and remove the hot jars (without boiling yourself!).

Equipment:

• Lid lifter (has a magnet to remove the lids from boiling water when disinfecting the lids.

• At least 1 large pot; for easy cleaning, Teflon-coated pots

168

cycle, wash and rinse the containers with hot soapy water, then boil and disinfect the jars for 10 minutes and until you are ready to use them, leave them in hot water.

Directions 1. Choose the tomatoes 2. Making your choice is fun and of course you can get better quality tomatoes! Wash, remove the stems and cut the rotten or colorless parts of the tomatoes.

9. NOTE: if the can recipe takes 10

minutes or more of processing time in the can, the jars do not have to be "sterilized" before being filled. But really, disinfecting them first is just good hygiene and common sense!

3. Usually, about 2 liters of raw tomatoes are needed to prepare 1 liter of chopped and peeled tomatoes, and each liter of prepared tomatoes produces about 1 liter of soup. A bushel of tomatoes weighs 53 kilos.

10. Place the lids in a hot but not hot pan (recommended by the manufacturer) for 10 minutes and use the magnetic "lid lifting bar" to remove it. until you are ready to use them, leave them in hot water. Keep it warm in order to prevent the cans from breaking when you fill it with hot jam.

4. Warning: do not prepare tomatoes

from dead or frozen ivy. Green tomatoes are more acidic than ripe fruits and can also be safely stored.

11. Lids in a hot but not boiling steam container. Lids: put the lids in a hot pan for at least a few minutes; to soften the glued surface and clean the covers.

5. Chop other ingredients 6. Finely chop, or use the food processor or blender on onion, celery, basil and garlic 7. Wash the jars and lids

12. Cut the tomatoes and immediately put them in the pot

8. Cleaning the jars for preservation in the dishwasher: Now is a good time to prepare the jars so that you won't be in a hurry later. The dishwasher is good for jars; especially if it has a "sanitization" cycle, the water bath treatment will disinfect them and their contents! If you do not have a dishwasher with a disinfection

13. To prevent the juice from separating, quickly cut about 1 kg of tomatoes at a time and place it directly in a pot on the stove. (If you're not worried about juice separation, slice all the tomatoes in a large saucepan at the same time or cut them into quarters.) 169

14. Heat to a boil and continue adding the tomatoes

acid. For pints, use a tablespoon of lemon juice or 1/4 teaspoon of citric acid. The acid can be added directly to the cans before being filled with the product. If desired, add sugar to balance the acid taste. Instead of lemon juice or citric acid, four tablespoons of 5 percent acid vinegar can be used. However, vinegar can cause unwanted changes in flavor.

15. Heat it to boil immediately during crushing (use a potato masher). Slowly add the freshly cut tomato quarters to the boil and grind; Repeat steps 4 and 5. When adding the remaining tomatoes, make sure the mixture boils constantly and vigorously. 16. Add other ingredients and continue cooking

24. Fill the jars with a hot tomato soup, leaving a 1/2 inch margin. Pressure box ventilation

17. Add onions, celery, basil and garlic; and optional sugar and salt, if desired. Cook for 15 minutes

25. Put the jar in the can and put it in the can (but still ventilated)

18. Sieve Foley food factory

26. Place the jars on the grill using the jar tongs. So far the water level has probably boiled to 3 inches. If it is lower, add warmer tap water to the concert. When all the can holding are inside, put the lid on and fold it in place, but leave the weight closed (or the valve is open if this type of pressurized can is).

19. Press the heated tomato soup through a sieve or crusher to remove the outer layer and seeds. A blender can be used. 20. Heat the filtered tomato soup 21. Heat the soup until it boils again. Now add salt and sugar / honey and / or Stevia (the same size as sugar in a form prepared like Truvia; if you use another form, you have to make your transformation.

27. Vent the canned steam for 10 minutes 28. Put the heat in a high place and let the steam escape 10 minutes from the ventilation to clean the air gap in the can.

22. Fill the jars and secure the lid and rings 23. Acidification: to make sure the acidity in whole, crushed or squeezed tomatoes is safe, add two tbs of lemon juice bottle per quarter of tomatoes or 1/2 teaspoon of citric

29. Fix the weight and let the pressure build up 30. Place the lids in a hot but not 170

hot pan (recommended by the manufacturer) for 10 minutes and use the magnetic "lid lifting bar" to remove it. Until ready to use leave the jars in a dish washer. Keeping it warm will prevent the cans from breaking when you fill it with hot jam. 31. Lids in a hot but not boiling steam container Lids: put the lids in a hot pan for at least a few minutes; to soften the glued surface and clean the covers.

Nutrition • • • •

Calories: 250; Total Fat: 4.2 g; Total Carbohydrates: 2 g; Proteins: 11.8 g

171

91. Chicken Mexican Soup

Directions 1. Boil the chickens until they are covered with water. When the chicken cools, you can cut it or cut it into 1-inch cubes. Put it aside.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 50 minutes

2. Prepare the pressure vessel. Heat the jars and lids until ready to use. (do not boil).

👥👥 Servings: 10 pints

3. Add all the ingredients except the chicken to the large saucepan. Boil, cover and cook for 3 minutes. After adding the chicken boil for about 5 minutes.

Ingredients • 3 large boneless chicken breast (cooked, grated or diced)

4. Put the hot soup in hot jars, leaving an empty space of 1 inch, remove the air bubbles and clean the edge of the jar. Center the hot lid on the jar.

• 1 1⁄2 carrot glass (sliced) • 2 glass of celery (sliced) • 1 large onion, diced • 2(14 1/2 ounces) Tomato box

5. Apply the tape and adjust it until the tip of your finger is tight. Place the jars in the pressure container.

Rotel

• 15 ounces of rinsed and drained beans

6. The process is at 11 pounds of pressure or 75 minutes of pint per 90 kilos (set for altitude if necessary).

• 4 diced tomatoes (fresh or canned)

7. Remove the jars and cool. Check the covers for leaks after 24 hours. The caps should not be folded up and down when pressing the center.

• 6 glass of water • 6 glass of chicken broth • 3 glass of corn (seeds frozen or freshly cut from the cob)

Nutrition

• 1 teaspoon ground cumin • 1 spoonful of canned salt

• • • •

• 3 garlic cloves (minced) • 3 chicken broth cubes 172

Calories: 198; Total Fat: 7.2 g; Total Carbohydrates: 2 g; Proteins: 8.8 g

92. Enchilada Chicken Soup 🍽🍽 Preparation Time: 10 minutes

• 6 garlic cloves, minced

🕑🕑 Cooking Time: 25 minutes

• 2 tablespoons ground chili powder

👥👥 Servings: 18 pints

• 1 tablespoon ground cumin • 1 tablespoon coarse sea salt (optional)

Ingredients

• 1 teaspoon Spanish paprika

• 6 chicken thighs, boneless and skinless

• 1 teaspoon dried oregano • 2 dried whole cayenne peppers

• 4 chicken breasts, boneless and skinless

Directions

• 16 medium Roma tomatoes, diced (8 cups) • 6 cups Chicken Stock

1. In a small stockpot, combine the chicken and cover with 2 inches of water. Boil until cooked through, about 20 minutes. Set the hot chicken on the cutting board to cool. Discard the cooking liquid. Once the chicken has cooled, shred or cut it into bite-size pieces.

• 4 cups corn kernels, fresh or frozen • 2½ cups dried black beans, sorted and rinsed (16 ounces) • 2 cups water • 1 cup canned diced mild green chiles (8 ounces)

2. In a large stockpot, combine the tomatoes, Chicken Stock, corn, black beans, water, chiles, carrots, onions, garlic, chili powder, cumin, salt (if using), paprika, oregano, and dried cayenne peppers. Mix well and bring to a boil on medium-high

• 3 medium carrots, peeled and chopped (1½ cups) • 2 medium yellow onions, diced (1 cup)

173

heat. Reduce the heat and simmer for 5 minutes. Remove and discard the dried cayenne peppers. 3. Using a slotted spoon, fill hot jars three-quarters full with the chicken and vegetables. Next, ladle broth to cover, leaving a generous 1 inch of headspace. Remove any air bubbles and add additional liquid if necessary to maintain the headspace. 4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 180; Total Fat: 3.2 g; Total Carbohydrates: 2 g; Proteins: 7.8 g

174

93. Beef Broth

Directions 1. In a 16- to 20-quart stockpot, combine the beef bones, carrots, celery, onions, garlic heads, bay leaves, parsley, thyme, oregano, and peppercorns. Mix well to distribute flavors throughout the pot.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 1 hour 15 minutes 👥👥 Servings: 14 pints

2. Cover the contents of the stockpot with the cold water. Starting on medium heat, bring to a boil. Increase to medium-high heat and gently boil for 5 minutes. Reduce the heat and simmer, undisturbed and uncovered, for 1 hour.

Ingredients • 2 bone-in beef short ribs (1½ pounds) • 4 femur bones, cut (2 pounds) • 5 carrots, peeled and coarsely chopped • 4 celery chopped

stalks,

3. Throughout the simmering process, skim off foam and discard. Do not disturb the stock.

coarsely

4. Using a slotted spoon, remove the bones, meat, vegetables, and herbs from the stockpot. The meat may be used to make soup or stew, but discard the bones, vegetables, and herbs. Pour the broth through a fine-mesh chinois strainer or sieve, capturing the strained broth in a large, clean stockpot.

• 3 yellow onions, quartered • 2 heads garlic, excess exterior skins removed, tops chopped off to expose the cloves • 2 bay leaves • 1 bunch fresh flat-leaf parsley • ½ bunch fresh thyme • 4 sprigs oregano

5. Ladle the hot strained broth into hot jars, leaving 1 inch of headspace.

• 1 tablespoon black peppercorns

6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• 4 gallons cold water (64 cups)

175

7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 25 minutes and pint jars for 20 minutes.

Nutrition • • • •

Calories: 208; Total Fat: 3.2 g; Total Carbohydrates: 2 g; Proteins: 10.8 g

176

94. Borscht 🍽🍽 Preparation Time: 45 minutes

• 1 tablespoon coarse sea salt (optional)

🕑🕑 Cooking Time: 15 minutes 👥👥 Servings: 15 pints

• 1 teaspoon ground black pepper

Ingredients

Directions

• 24 medium red beets (9½ pounds)

1. Beet Preparation: Leave the roots on the beets and cut away the greens, leaving at least 2 inches of stem attached. Thoroughly wash the beets and place inside a stainless steel stockpot, with the largest beets on the bottom. Add enough water to cover the beets by 2 inches. Bring to a boil and cook for 30 minutes or until the largest beet is tender.

• 3 tablespoons extra-virgin olive oil • ½ head red cabbage, thinly sliced • 2 medium carrots, peeled and shredded • 2 medium Roma tomatoes, diced (1 cup) • 1 large sweet onion, chopped (1½ cups)

2. Using a slotted spoon or tongs, remove the beets from the boiling water and transfer them directly to a bowl of cold water resting in the sink. Keep the tap running to provide a steady stream of cold water to cool the beets quickly. One at a time, hold the beet in both hands under cool running water. Using your thumbs, gently rub and massage the beet, slipping the skin off each beet. Cut the root and stem

• 8 to 10 garlic cloves, peeled and chopped • 8 cups Beef Bone Stock • 2 cups cabernet sauvignon • 1 tablespoon (optional)

raw

sugar

177

off each beet with a paring knife. Chop the skinned beets into 2-inch pieces and set aside.

7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

3. In a stainless steel stockpot, heat the olive oil over medium-high heat. Add the cabbage, carrots, tomatoes, onion, and garlic and sauté, until the onions become translucent, about 8 to 10 minutes. Add the Beef Bone Stock and bring to a boil. Stir in the chopped beets and boil for an additional 2 minutes. Remove from the heat.

Nutrition

4. Working in batches, place the beet mixture in a food processor and pulse until it is a fine puréed texture. Place the puréed mixture in a clean stainless steel stockpot. Add the wine, sugar (if using), salt (if using), and pepper and mix well. On medium heat, while stirring frequently, allow the Borscht to heat through, about 5 minutes gently. Stir constantly to avoid scorching.

• • • •

5. Ladle the hot soup into hot jars, leaving a generous 1 inch of headspace. Remove any air bubbles and add additional soup if necessary to maintain the headspace. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

178

Calories: 180; Total Fat: 6.2 g; Total Carbohydrates: 2 g; Proteins: 12.8 g

Chapter 14

Other preserving methods

P

Freezing

erhaps the most well-known and widely used method of food preservation is to freeze the food. These days, most families and people have a freezer in their kitchen or garage, whether it’s large or small. Most people use their freezer to store ready-made meals, but a freezer would be put to much better use if it were used to preserve large quantities of food. If you think about it, the only kinds of foods that can’t be frozen are eggs and canned food. Nearly every other kind of food can be frozen.

F

reezing is an extremely effective method of food preservation, because it completely stops the action of all harmful bacteria. As a result, it’s nearly impossible for food to spoil when it is completely frozen. Water makes up an extremely large part of everything that we eat, and when that water is frozen, it turns into ice and thus preserves the food.

bacteria being stopped. Just a few of those benefits include the fact that frozen foods have an enormously long shelf life. Indeed, most foods, including meat, that are frozen will have the same quality a year later that they did when they were originally frozen. The nutritional value of the food when it is frozen is also kept just as long. And if you have a large freezer, you can stock up on foods in bulk that could last you for a good part of the year.

F

or many people who stock up on food in their freezer, their freezer in a way becomes their new pantry. When we have leftovers after dinner, we most often put it in the refrigerator or in the pantry. But if you put it in the freezer, you can take out those same leftovers again whenever you want.

U

ltimately, you save a lot of money when you stock up on foods in the freezer as it reduces your trips to the grocery store or market place, and also means that you are guaranteed to get fresh food at any time in your house instead of going out to the closest fast

H

owever, there is also a long list of benefits to freezing food as a result of the actions of the harmful 179

food restaurant.

you shouldn’t stock up on them to put in the freezer just because large packages of them are on sale. You also need to know what frozen foods defrost and cook the best for when you take them out. For example, frozen chicken and vegetables tend to defrost well.

T

hese are the benefits of freezing food, but the next question is, how can you effectively freeze foods? Many would say it’s pretty straightforward: simply stick the food in the freezer and it’s ready to go. That is true, but there are definitely some additional tips that you should take to consideration to really maximize the effectiveness of food freezing.

A

nother tip is to refrigerate your food before putting it in the freezer. Ice crystals can form on the wrapping of the food when it is frozen, and puncture the wrapping and damage the food. If you put the food in your refrigerator overnight first, and then put the food in the freezer, this will greatly reduce that risk from happening. In addition, you should never put hot foods in the freezer, as this will expose the surrounding food to heat and disrupt the freezing process. Many people know of this, but instead of putting the food in the refrigerator, they leave it at room temperature. This is also a bad idea, as you shouldn’t leave most foods sitting for long periods of times at room temperatures.

T

he first tip is to buy a freezer suitable to your needs. If you don’t plan on stocking up on large quantities in food, then save some money and buy a smaller freezer. But if you want to stock up on a war chest of meats and other foods, than you should greatly expand your freezing capacity and buy a bigger freezer. Just make sure you have the space for it! And when you buy your freezer, make sure that you know how it works, since some freezers work differently from others.

A

nother tip is to buy a lot of freezable items in bulk when they are on sale. Any foods that you don’t plan on using in the next couple of days, you should immediately freeze. Just make sure that you freeze what you want to freeze; you shouldn’t freeze food just because it is freezable. Only freeze what you want to and plan on eating later. For example, if you don’t care for chopped vegetables,

A

nother tip to reduce the risk of puncturing in the food is to repackage the food in freezer bags first and remove as much of the air as possible. If you expose the food to air, you will create freezer burn which will lead to a messy defrosting process. Repackaging the food in freezer bags greatly reduces the chance of freezer burn from 180

happening. The air in your freezer is extremely dry, and exposing your food to air will also release moisture, dry out, and sometimes even burn your freezer (and giving your freezer a terrible look in the process!) That’s why you must make sure that when you repackage food in freezer bags, make sure that the bags are designed specifically for freezer use! Not all plastic bags are going to protect your food in the freezer, unfortunately. Another option, besides freezer bags, is to invest in pyrex containers that can go straight from the freezer to the oven without any harm done to the food.

food to spoil over time. Freezing the food again after this will make the food greatly unsafe to eat. However, it is okay to defrost food, and then cook it before refreezing it; you just shouldn’t refreeze raw food. When you cook food, you kill off the microorganisms and bacteria by heat. Refreezing it after it’s been cooked won’t cause any harm to the food.

R

emember to freeze things as soon as you cool it off in the refrigerator! Freezing is one of the most wellknown and efficient food preservation methods, but only if you freeze the food when it’s absolutely the freshest. If you want food to be at its very best when it is defrosted, you should always freeze the food when it is fresh. You also need to keep plenty of room in your freezer, as water expands when it freezer. You need to allow this to happen in your freezer to avoid a mess.

Y

ou should also avoid refreezing raw food. Remember that freezing food doesn’t kill off all the harmful microorganisms and bacteria by default. It simply prevents them from spreading and halts their action, but once you take the food back out and defrost it, the bacteria will return to cause the

A

Fermentation

W

s you probably know, not all bacteria are bad. In fact, there are the so-called “good bacteria” which are good for our body. In the process of fermentation, these good bacteria are being introduced into your food (in a good way). Fermenting the food is also the process of souring it instead of pickling it.

hen fermenting food, you have to make sure that you are doing it safely. Ferment the food in the most sanitary way and use the freshest products so that you can make sure that you are introducing the good bacteria rather than the bad ones. It is important you cultivate the bacteria properly so that you can ensure safe fermentation. You can only do proper bacterial 181

cultivation when you work in a clean area. Moreover, fermenting your food does not only make it last longer and taste better, it also makes your food even healthier. Most types of food that are fermented include beer, cheese, yogurt, mead, and other kinds of vegetables.

S

Smoking

moking is the process of filling the meat with pleasant tasting smoke and allowing this smoke to move around the meat for a given period of time.

couple of hours while applying flavor to it. Once the meat has already been cooked, you can now eat it. Yes, the process is just like that of barbecuing meat. On the other hand, when we say cold smoking, we just improve the flavor of the meat while drying it. This method is what we use for food preservation.

T

here are two types of smoking: hot and cold smoking. When we say hot smoking, we just basically cook the meat indirectly in heat and smoke for

A W

Dehydration

nother common way of preserving meat, fruits, and vegetables is by dehydration.

in just a few months, a good food dehydrator will pay for themselves.

T

he two most popular forms of food dehydrate are shelf and stackable varieties. Both work on the same principle of transporting warm air within the food. Stackable dehydrators have a fan in the bottom that blows warm air up in the trays through the vents. A stackable dehydrator's biggest drawback is that it appears to dry the food faster at the bottom than at the top. Sometimes you can get around this foible by placing the larger or weathered

herever you live in the world like the seasonal weather, can be a major factor. If you live in the dry parts of the Sun Belt, all you need is a cheap and weak food dehydrator. In addition, many farmers living in the south-western United States simply use well-aerated covered trays to dehydrate fruits, vegetables, and meat. If you live in more tropical areas of the world, or a region that sees a harsh winter, then 182

food bits at the bottom with smaller dryer stuff at the edges.

D

ehydrators in the shelf form have a fan and heating feature at the rear of the package. This helps you to monitor moreover each tray's heat and airflow. But larger or more weathered bits of food should be put at the bottom.

T

he good option to have is an adjustable thermostat. Delicate stuff like herbs prefers about 95 to 100 degrees Celsius. Herbs burn and lose many of their essential oils at the temperature of 125 degrees, which you use for vegetables. If you dry them at the 155 degrees required for meat and jerky, vegetables will lose some of their flavor and nutrient value.

H

onestly, there really isn't a clear cut winner between the two. These styles have critics and fans. Unless you are going to do a lot of jerkies, then searching for a shelf unit is probably safer. Stackable airflow dehydrators have a hole right in the center of the plate. The hole appears to cause trouble with even laying of the poultry.

A

further factor to consider is shelf space. If you're a massive venison jerky fan and you're hoping to bag the big buck this fall, then that means you're going to make plenty of sausage and jerky out of his tough old gnarly carcass. A tiny countertop dehydrator may need several meat loads over many days. Two weeks of daily morning and night watching a food dehydrator gets exhausting, and you'll wish you had the large machine.

M

any main features to note while searching for a food dehydrator.

183

184

Chapter 15

Meals in Jar 95. Canned Chicken in Jars 🍽🍽 Preparation Time: 30 minutes

Directions 1. Slice the chicken and place it into quart jars leaving 1-inch headspace. 2. Put salt into the jars.

🕑🕑 Cooking Time: 0 minutes

3. Wipe the rims of the jars using a clean damp towel.

👥👥 Servings:

4. Now apply 2-piece metal caps. 5. Process pint jars in a pressure canner for about 90 minutes at 11 pounds pressure if using a dial-gauge canner or 10 pounds pressure if using a weighted-gauge can.

Ingredients • 1 lb chicken • 1/2 tablespoon salt

Nutrition • • • •

185

Calories: 342; Total Fat: 6.2 g; Total Carbohydrates: 2 g; Proteins: 62.8 g

Directions

96. Corned Beef and Potatoes

1. Boil water in a kettle. 2. In the meantime, place 1/4 tablespoon of spice blend into each quart jar.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 30 minutes

3. Layer brisket and potatoes into the jars. Leave 1-inch headspace.

👥👥 Servings: 8

4. Fill the jars with boiled water. Leave 1-inch headspace.

Ingredients

5. Remove air bubbles adjusting headspace. Wipe the rims of the jars using a clean damp towel.

• 8 cups water

6. Now apply 2-piece metal caps.

• 1 tablespoon pickling spice blend

7. Process pint jars in a pressure canner for about 85 minutes at 11 pounds pressure if using a dial-gauge canner or 10 pounds pressure if using a weighted-gauge canner.

• 4-5 lbs home-cured brisket, fat removed and 1-inch cubes • 8-10 cups peeled Russet potatoes, 1-inch cubes

Nutrition • • • •

186

Calories: 465; Total Fat: 15.2 g; Total Carbohydrates: 2 g; Proteins: 99.8 g

97. Canned Hungarian Goulash

1. Mix Hungarian paprika, pepper, salt, and mustard in a bowl. 2. Heat oil in a stockpot, large, and sauté onions and garlic.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 30 minutes

3. Deep beef into the spice mixture then transfers into the stockpot to brown lightly.

👥👥 Servings: 10

4. Layer beef, carrots, potatoes, and peppers into quart jars.

Ingredients • 4 tablespoon paprika

Directions

5. Now add water, vinegar, and tomato paste to the stockpot. Mix together with spices and boil the mixture.

Hungarian

6. Scoop the liquid into jars with layered contents removing any air bubbles in the jars. Leave 1-inch headspace.

• Pepper and salt to taste • 2 tablespoon mustard, dry • 1 tablespoon olive oil • 4 quartered onions

7. Lid the jars then place them in a pressure canner.

• 4 minced garlic cloves • 4 lb beef

8. Process for about 90 minutes at 10 pounds pressure on altitude basis.

• 4 coins sliced carrots • 6 diced potatoes • 2 diced bell peppers

Nutrition

• 6 cups Water • 1/2 cup red wine vinegar

• • • •

• 1 can tomato paste

187

Calories: 509; Total Fat: 14.2 g; Total Carbohydrates: 2 g; Proteins: 59.8 g

98. Pressure canned Garlic Beef Stroganoff

Directions 1. Place butter in a stockpot and sauté beef, garlic, onions, and mushrooms until browned lightly. 2. Stir in sauce and water. This is to deglaze your stockpot. Scrape the stockpot bottom to loosen flavorful pieces.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 30 minutes 👥👥 Servings: 10

3. Add 1 cup water, stir, and bring to a boil. 4. Scoop stroganoff into sterilized jars, making sure sauce is evenly distributed.

Ingredients

5. Lid the jars then place them in a pressure canner.

• 1 tablespoon butter • 3-4 pounds beef

6. Process for about 90 minutes at 10 pounds pressure.

• 4 finely chopped garlic cloves • 2 finely chopped onions • 4 cups sliced mushrooms • 2 tablespoon Worcestershire sauce

Nutrition

• 4 cups Water

• • • •

• Pepper and salt to taste

188

Calories: 367; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 56.8 g

99. Pressure Canned Chicken Cacciatore

Directions 1. Layer chicken, mushrooms, garlic, peppers, and onions in quart jars. 2. Boil wine, herbs and tomatoes in a stockpot, large. Scoop the hot liquid over layered ingredients in the jars.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 0 minutes 👥👥 Servings: 4

3. Lid the jars then place them in a pressure canner. 4. Process for about 90 minutes at 10 pounds pressure on an altitude basis.

Ingredients • 3 lbs boneless chicken, bite-size pieces

Nutrition

• 2 cups sliced mushrooms • 4 garlic cloves

• • • •

• 2 cups green and red peppers, chunks cut • 2 cups onions, 8ths cut • 1 bottle red wine • 2 tablespoon oregano • 2 tablespoon basil • 2 tablespoon thyme • 4 cups tomatoes, diced and with juices • Salt to taste • Pepper to taste

189

Calories: 788; Total Fat: 11.2 g; Total Carbohydrates: 2 g; Proteins: 104.8 g

100. Sloppy Joes

Directions 1. In a large stockpot, add the ground beef, salt (if using), and pepper. Cook the beef through on mediumhigh heat, about 10 minutes. Drain off the fat and return the cooked beef to a clean stockpot.

🍽🍽 Preparation Time: 10 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 5

2. Add the onion, bell pepper, garlic, and Worcestershire sauce to the beef and mix well. On medium-high heat, cook the mixture until the onion is soft, about 5 minutes. Add the tomato sauce, mustard, sugar, vinegar, and Beef Broth, mix well. Bring to a boil and boil hard for 5 minutes, stirring to avoid scorching.

Ingredients • 6 pounds ground beef • ½ teaspoon coarse sea salt (optional) • ½ teaspoon ground black pepper • 2 cups finely chopped onion

3. Ladle the hot Sloppy Joes into hot jars, leaving 1 inch of headspace. Remove any air bubbles and add additional Sloppy Joes if necessary to maintain the 1 inch of headspace.

• 1 cup finely chopped green bell pepper • 6 garlic cloves, minced • 3 tablespoons Worcestershire sauce

4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

• 4 cups tomato sauce • 1 tablespoon yellow mustard • ¼ cup packed brown sugar

5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11

• ¼ cup apple cider vinegar • 2 cups Beef Broth

190

PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 520; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 32.8 g

191

Directions

101. Canned Tamales

1. Brown beef draining off fat. Add onion, salt and garlic then mix well.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 10 minutes

2. Place the mixture through a food grinder with the finest blade.

👥👥 Servings: 45

3. Add the ingredients for after grinding and simmer until thick over medium heat for about 5 minutes.

Ingredients

4. Meanwhile, mix together cornmeal spread ingredients until smooth. Now spread 1/4 -inch thick of the mixture on 6x3” parchment paper strips. Leave enough space for turning over.

• Meat filling • 3 lb ground beef • 1 chopped onion • 3 tablespoon minced garlic

5. Spread 2 tablespoon of the meat mixture through the meal dough center. Now roll up and fold sides and ends of the parchment paper.

• 3 tablespoon salt • To add to meat after grinding • 5 tablespoon chili powder

6. Pack the tamales into clean pint jars, about 6-7 tamales in a single jar.

• 1 tablespoon salt • 2 cups water • 1/2 tablespoon pepper, ground

7. Add 1 tablespoon water to each jar and put lids and bands on screwing them firmly tight down.

cayenne

• 2 tablespoon all-purpose flour

8. Process in a pressure canner for about 60 minutes at 10 pounds of pressure.

• Cornmeal spread • 4-1/2 cups extra-fine cornmeal • 1 tablespoon salt

Nutrition

• 2 tablespoon chili powder • 5 cups water

• • • • 192

Calories: 111; Total Fat: 2.2 g; Total Carbohydrates: 2 g; Proteins: 10.8 g

102. Pressure Canned Spicy Corn

Directions 1. Remove silk and husk from the corn then cut kernels from cob. 2. Fill quart jars with corn. Leave 1-inch headspace.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 55 minutes

3. Season with garlic, salt and pepper to taste then add boiling water to cover the corns. Release trapped air bubbles by jiggling the jars.

👥👥 Servings: 40

Ingredients

4. Add 1 tablespoon salt on each jar. 5. Wipe the rims of the jars using a paper towel, dampened clean and place on the lid and ring securely.

• 32 pounds corn on the cob • 2 garlic cloves

6. Place the jars in a pressure canner and process for about 1 hour 25 minutes at 10 pounds of pressure.

• 1 tablespoon salt • Pepper • 3-1/2 cups water

Nutrition • • • •

193

Calories: 337; Total Fat: 2.2 g; Total Carbohydrates: 2 g; Proteins: 11.8 g

103. Basic Pork and Beans

Directions 1. Soak beans in hot water for about 2 hours or overnight. Discard water. 2. Add fresh water to the beans and bring to boil. Drain the beans and reserve the water.

🍽🍽 Preparation Time: 2 hours 🕑🕑 Cooking Time: 30 minutes 👥👥 Servings: 8

3. Distribute pork into pint jars evenly then top with beans leaving 1-inch headspace.

Ingredients

4. Add 2 bay leaves, an onion, and a pinch of salt to each jar.

• 3 lbs beans, dried, rinsed and sorted

5. Meanwhile, boil 6 cups of the reserved liquid.

• 6 cups Water

6. Scoop the hot liquid into the jars and leave 1-inch headspace but totally covering the beans.

• 1-2 lbs pork • Salt to taste

7. Lid the jars and place them in a pressure canner.

• 6 small onions, halved • 12 bay leaves

8. Process for about 75 minutes at 10 pounds of pressure while adjusting for altitude.

Nutrition • • • •

194

Calories: 256; Total Fat: 4.2 g; Total Carbohydrates: 2 g; Proteins: 33.8 g

104. Canned Dry Kidney beans

Directions 1. Sort the beans to remove any foreign objects. 2. Place the beans in a bowl and cover with water. Add vinegar and soak for about 2 hours or overnight.

🍽🍽 Preparation Time: 2 hours 🕑🕑 Cooking Time: 45 minutes 👥👥 Servings: 8

3. Drain the beans then rinse and place in a large pot. Cover with 2-inch water, fresh, and boil.

Ingredients

4. Scoop the beans into hot jars and leave 1-inch headspace. 5. Fill the jars with cooking liquid. Leave 1-inch headspace.

• 3 lbs black beans, dried • Water

6. Put on lids and rings to the jars and place them in a pressure canner.

• 2 tablespoon vinegar

7. Process for about 1 hour 30 minutes at 10 pounds of pressure. 8. Remove jars from the canner and cool. Check lids if they are properly sealed then store.

Nutrition • • • •

195

Calories: 587; Total Fat: 2.2 g; Total Carbohydrates: 2 g; Proteins: 36.8 g

105. Beef Burgundy

Directions 1. Trim your roast by removing the excess surface fat and any silver skin. Keep the marbleized fat. Cut into 2-inch strips or bite-size chunks. Essentially, cut the beef into the size you prefer to see on the end of your fork. Pat the beef dry with a paper towel.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 2 hours 👥👥 Servings: 8

Ingredients

2. In a large skillet, add 1 tablespoon oil and heat on medium-high. Working in batches, add the beef to the hot oil to brown on all sides, about 3 to 5 minutes per batch. Turn the beef as necessary to brown evenly on all sides. As each batch is browned, transfer the beef to a large stockpot and let it rest. Add 1 tablespoon oil to the skillet for each additional batch and continue until all the beef is browned.

• 6 to 7 pounds chuck roast • ½ cup extra-virgin olive oil • 2 pounds thick-cut bacon • 10 garlic cloves, mashed • 6 medium onions, coarsely chopped (3 cups) • 18 shallots, peeled and sliced thin lengthwise • 2½ pounds mushrooms, sliced • 1 tablespoon coarse sea salt

3. Return the same skillet you used for the beef with renderings to medium heat, add the bacon, and cook, stirring as needed, until the bacon is cooked through but not crisp. Add the garlic, onions, shallots, mushrooms, salt, and pepper and sauté until the onions are translucent, about 8 to 10 minutes. Add the bacon-onion-mushroom mixture to the beef. Mix well.

• 1½ teaspoons ground black pepper • 2 bottles burgundy wine • 2 cups Beef Bone Stock • 1 cup cognac • 10 large carrots, peeled and cut in 2-inch strips (5 cups)

4. Deglaze the skillet with 1 cup 196

burgundy, being sure to scrape the skillet to loosen and dissolve the browned drippings, about 2 minutes. Add the deglazed bits to the beef mixture in the stockpot. Mix well.

Nutrition • • • •

5. Add the remaining burgundy, Beef Bone Stock, and cognac to the beef in the stockpot. Put the stockpot on medium heat and bring to a boil, stirring often. Once a boil is reached, reduce the heat to low and simmer until the wine has reduced for 1 hour. The goal is to reduce the wine and blend the flavors. Add the carrots and simmer for another hour, stirring every 15 minutes. 6. Ladle the hot Beef Burgundy into hot jars, leaving a generous 1 inch of headspace. Remove any air bubbles and add additional mixture if necessary, to maintain the headspace. 7. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 8. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes. 197

Calories: 456; Total Fat: 10.2 g; Total Carbohydrates: 2 g; Proteins: 32.8 g

106. Beef Stroganoff

Directions 1. In a skillet, heat 1 tablespoon oil on medium-high heat. Add the beef in batches and cook until the beef is lightly browned on all sides, about 3 to 5 minutes per batch. Add 1 additional tablespoon of oil while browning each batch. Remove each batch from the stockpot and place in a bowl. Be sure not to cook the meat.

🍽🍽 Preparation Time: 15 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 5

Ingredients • 2 tablespoons olive oil, divided

2. Add the wine to the skillet, and on high heat, deglaze the pan, being sure to scrape all the drippings from the bottom of the pan.

• 5 pounds stewing beef, round steak, or sirloin, cut into 2-inch pieces • 1 cup red wine

3. In a large stockpot, combine the browned beef and deglazed drippings. Add the mushrooms, onion, garlic, Worcestershire sauce, and black pepper. On mediumhigh heat, bring to a boil. Boil for 5 minutes. Whisk together the Beef Bone Stock and ClearJel and add to the stockpot. Return to a boil for an additional 5 minutes, mixing well.

• 1 pound mushrooms, sliced (4 cups) • 1 large onion, thinly sliced (2 cups) • 5 garlic cloves, minced • ¼ cup Worcestershire sauce • ¼ teaspoon ground black pepper • 6 cups Beef Bone Stock

4. Using a slotted spoon, fill each hot jar three-quarters full of Stroganoff. Ladle the hot cooking liquid over the mixture, leaving 1 inch of headspace. Remove any air bubbles and add additional liquid if necessary to maintain the 1 inch of headspace.

• ⅓ cup ClearJel

5. Wipe the rim of each jar with a warm 198

washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 6. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 380; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 40.8 g

199

107. Chicken Cacciatore 🍽🍽 Preparation Time: 20 minutes

• 2 cups sliced white mushrooms

🕑🕑 Cooking Time: 20 minutes

• 3 cups coarsely chopped sweet onion

👥👥 Servings: 8

• 1 large red bell pepper, chopped (1½ cups)

Ingredients

• 1 celery stalk, chopped (½ cup) • 6 garlic cloves, minced

• 3 tablespoons olive oil

• ¾ cup tomato paste (6 ounces)

• 8 large breasts boneless, skinless chicken breasts, cut into 2-inch cubes (8 cups)

• 1 tablespoon granulated sugar

Directions

• 12 boneless, skinless chicken thighs, cut into 2-inch pieces (6 cups)

1. In a thick-bottomed stockpot, combine the oil and the chicken breasts and thighs. Mix well to coat the chicken. Cook the chicken on medium-high heat for 3 minutes, stirring often. Add the oregano, basil, thyme, rosemary, salt, and pepper. Mix well and cook for an additional 3 minutes. Add the red wine, cover the stockpot, and let cook for 5 more minutes undisturbed.

• 1 tablespoon dried oregano • 1 tablespoon dried basil • 1 teaspoon dried thyme • 1 teaspoon dried rosemary, crushed • 1 teaspoon coarse sea salt • ½ teaspoon ground black pepper • 1 cup red wine

2. Add the tomatoes, Tomato Juice, mushrooms, onion, bell pepper, celery, and garlic. Mix well and bring to a boil. Boil for 5 minutes. Add the tomato paste and sugar, mixing

• 4 cups diced tomatoes, with their juice • 4 cups Tomato Juice

200

well to distribute paste. Boil for an additional 5 minutes. Remove from the heat. 3. Using a slotted spoon, fill each hot jar three-quarters full with the chicken and vegetables. Ladle the hot tomato sauce over the mixture, leaving 1 inch of headspace. Remove any air bubbles and add additional sauce if necessary to maintain the 1 inch of headspace. 4. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes

Nutrition • • • •

Calories: 530; Total Fat: 16.2 g; Total Carbohydrates: 2 g; Proteins: 28.8 g

201

108. Chicken Potpie Filling

Directions 1. In a small stockpot, cover chicken with 2 inches of water and boil until cooked through, about 20 minutes. Remove chicken from pot and set on cutting board to cool. Measure 10 cups broth, created from boiling the chicken and set aside. Once the chicken has cooled, chop or tear it into bite-size pieces.

🍽🍽 Preparation Time: 45 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 10

Ingredients

2. In a large, thick-bottomed stainless steel stockpot, combine the celery, onion, and butter and cook on medium-heat until the onions are translucent, about 8 to 10 minutes. Add the carrots, peas, corn, chicken, salt (if using), pepper, celery seeds, garlic powder, and 8 cups reserved broth to the onion mixture. Mix well using a long-handled spoon. Bring to a boil, stirring frequently. Add more broth if necessary (see Ingredient Tip below). Once the mixture is at a boil, stir in the ClearJel®, being sure to mix well until the filling starts to thicken, about 5 to 7 minutes. Remove from the heat.

• 10 boneless, skinless chicken breasts • 2 cups chopped celery • 2 cups chopped onion • ¼ cup unsalted butter • 4 cups fresh or frozen chopped carrots (if frozen, do not thaw) • 2 cups fresh or frozen peas (if frozen, do not thaw) • 2 cups fresh or frozen corn (if frozen, do not thaw) • 1 tablespoon coarse sea salt (optional) • 2 teaspoons ground black pepper

3. Ladle the hot potpie filling into hot jars leaving a generous 1 inch of headspace. Remove any air bubbles and add additional filling if necessary to maintain the headspace.

• 2 teaspoons celery seeds • 2 teaspoons garlic powder • 1⅓ cups ClearJel

4. Wipe the rim of each jar with a warm 202

washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 5. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 360; Total Fat: 6.2 g; Total Carbohydrates: 2 g; Proteins: 28.8 g

203

109. Hamburger Sauce Mix

Directions 1. Brown beef and onions in a stockpot and skim off fat. 2. Add all the remaining ingredients and boil. Reduce heat and simmer for about 5 minutes.

🍽🍽 Preparation Time: 20 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 4

3. Scoop the hot mixture into hot pint jars. Leave 1-inch headspace. 4. Wipe the rims of the jars using a clean damp paper towel and apply 2-piece metal caps.

Ingredients

5. Place the jars in a pressure canner and process for about 75 minutes at 10 pounds of pressure.

• 2 lbs lean beef, ground • 3 cups chopped onions • 2, 6 oz, cans tomato puree • 1-1/3 cups water • 1/2 tablespoon pepper

Nutrition • • • •

204

Calories: 490; Total Fat: 14.2 g; Total Carbohydrates: 2 g; Proteins: 71.8 g

110. Meat and Bean Chili 🍽🍽 Preparation Time: 1 hour 5 minutes 🕑🕑 Cooking Time: 30 minutes

• 4 teaspoons coarse sea salt (optional)

👥👥 Servings: 8

• 1 teaspoon cumin seeds • 1 to 2 teaspoons red pepper flakes

Ingredients

• 6 to 8 drops Tabasco® sauce • 1 teaspoon ground black pepper

• 1 cup dried black beans (8 ounces)

• 24 medium Roma tomatoes, chopped (12 cups)

• 1 cup dried kidney beans (8 ounces) • ½ cup dried pinto beans (4 ounces)

Directions

• 5 pounds ground beef • 2 pounds Italian sausage

1. Bean Preparation: The acid in tomatoes prevents beans from softening, so for this recipe, the beans must be rehydrated prior to adding to chili. Sort the dried beans, discarding any damaged beans, debris, and rocks. Thoroughly rinse the beans in a colander in the sink to remove any dirt. Place the dried beans in a large stockpot with enough water to cover the beans by 3 inches. Bring to a boil, and then boil for 10 minutes, cover, and let sit for 1 hour.

• 1 large onion, finely chopped (2 cups) • 1 medium green bell pepper, finely chopped (1 cup) • 8 garlic cloves, minced • 2 jalapeño peppers, seeded and finely chopped • 1 cup chili powder • ¼ cup dried parsley • ¼ cup ground cumin

2. In a thick-bottomed stockpot, 205

cook the ground beef and sausage on medium-high heat for about 10 minutes or until cooked through. Drain off the grease and return to a clean stockpot.

a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

3. Add the onion, bell pepper, garlic, jalapeños, chili powder, parsley, ground cumin, salt (if using), cumin seeds, red pepper flakes, Tabasco®, and pepper to the meat mixture. Stir well and cook on medium-heat until the onion is tender, about 5 minutes.

Nutrition • • • •

4. Drain the beans in a colander and add to the meat mixture with the tomatoes. Mix well and bring to a boil on medium-high heat. Reduce the heat and boil gently for 10 to 15 minutes, stirring often. 5. Ladle the hot chili into hot jars leaving a generous 1 inch of headspace. Remove any air bubbles and add additional chili if necessary to maintain the headspace. 6. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for 206

Calories: 430; Total Fat: 6.2 g; Total Carbohydrates: 2 g; Proteins: 62.8 g

111. White Chicken Chili

Directions 1. Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris.

🍽🍽 Preparation Time: 45 minutes 🕑🕑 Cooking Time: 20 minutes

2. In a large pot, add the dried beans and enough water to cover by 2 inches. Bring to a boil over mediumhigh heat. Boil for 5 minutes, then reduce the heat to low and simmer with a lid on for 30 minutes. Turn off the heat and keep the lid on.

👥👥 Servings: 6

Ingredients • 2½ cups dried cannellini, navy or northern beans, (16 ounces)

3. In a large skillet, combine the oil and chicken pieces and mix to coat the chicken with oil. On mediumhigh heat, cook the chicken for 10 minutes, mixing well to keep it from sticking to the pan. Add the onion, garlic, cumin, oregano, and cayenne pepper. Mix well and cook for an additional 5 minutes.

• 1 tablespoon olive oil • 4 large boneless, skinless chicken breasts, cut in 1-inch pieces (4 cups) • 24 boneless, skinless chicken thighs, cut in 1-inch pieces (2 cups) • 1 medium onion, chopped (1 cup)

4. Drain the beans and add to the chicken with the Chicken Broth, water, and chilies. Mix well and bring the chili to a boil, then reduce the heat and simmer for 5 minutes.

• 5 garlic cloves, minced • ¼ cup ground cumin • 1 tablespoon dried oregano

5. Ladle the hot chili into hot jars leaving a generous 1 inch of headspace. Remove any air bubbles and add additional chili if necessary to maintain the headspace.

• 1 teaspoon cayenne pepper • 8 cups Chicken Broth • 2 cups water • 1 cup canned diced mild green chilies

6. Wipe the rim of each jar with a warm washcloth dipped in distilled white 207

vinegar. Place a lid and ring on each jar and hand tighten. 7. Place jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 1 hour 30 minutes and pint jars for 1 hour 15 minutes.

Nutrition • • • •

Calories: 480; Total Fat: 16.2 g; Total Carbohydrates: 2 g; Proteins: 56.8 g

208

209

Chapter 16

Prepared Meals and Meal Starters 112. Beef Stew

Directions 1. Wash the beef, remove the fat and cut into large chunks.

🍽🍽 Preparation Time: 45 minutes 🕑🕑 Cooking Time: 20 minutes

2. Heat the oil in a large pot and then add the meat, browning.

👥👥 Servings: 1

3. Add the potatoes, carrots, celery and onion to the meat and continue to cook.

Ingredients

4. Add the salt, pepper and thyme and allow to cook with the meat and vegetables.

• 4 lb beef • 1 tablespoon vegetable oil

5. Cover the meat and vegetables with water and bring to the boil.

• 12 cups potatoes • 8 cups sliced carrots • 3 cups celery

6. Cook until the water has reduced slightly and formed a gravy.

• 3 cups onion

7. Start the canning process.

• 1 ½ tablespoon salt

8. Leave 1 inch of headspace.

• 1 teaspoon thyme

Nutrition

• ½ teaspoon pepper • Water

• • • • 210

Calories: 280; Total Fat: 16.2 g; Total Carbohydrates: 2 g; Proteins: 56.8 g

113. Sloppy Joes

Directions 1. Heat the oil in a large pot and add the onions and garlic, softening slightly.

🍽🍽 Preparation Time: 35 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 6

2. Add the ground beef, gently browning it with the garlic. 3. Drain the mixture of the oil and place aside in a bowl.

Ingredients

4. In a separate bowl, mix together the sugar, mustard, salt, thyme, ketchup, chili sauce, water, Worcestershire Sauce and lemon juice.

• 3 lbs beef (ground/minced) • 1 ½ cups onion (diced)

5. Mix this mixture into the cooked ground beef and heat again in a saucepan.

• 3 garlic cloves (minced) • ¾ cup brown sugar • 2 tablespoon vegetable oil

6. Start the canning process.

• 2 tablespoon mustard

7. Leave 1 inch of headspace.

• 1 ½ teaspoon salt • ¼ teaspoon thyme • 2 cups ketchup

Nutrition

• 1 cup chili sauce • ½ cup water

• • • •

• ¼ cup Worcestershire sauce • 2 tablespoon lemon juice

211

Calories: 320; Total Fat: 14.2 g; Total Carbohydrates: 2 g; Proteins: 56.8 g

114. Chili Con Carne

Directions 1. Wash the kidney beans thoroughly.

🍽🍽 Preparation Time: 40 minutes

2. In a large pot add the oil, and add the beef to the pot. Brown with the chopped onions and peppers.

🕑🕑 Cooking Time: 25 minutes 👥👥 Servings: 2

3. Remove any excess oil and add 3 teaspoon salt, the pepper, chili powder, tomatoes and the kidney beans.

Ingredients

4. Simmer for 45 minutes.

• 3 cups red kidney beans

5. Add the kidney beans and cook for a further 10 minutes.

• 3 teaspoon salt • 3 lbs beef (minced/ground)

6. Start the canning process

• 1 ½ cups onion (chopped)

7. Leave 1 inch of headspace.

• 1 cup red bell peppers (diced) • 1 teaspoon pepper • 4 teaspoon chili powder

Nutrition

• 8 cups tomatoes (crushed/ skinned plum)

• • • •

212

Calories: 480; Total Fat: 16.2 g; Total Carbohydrates: 2 g; Proteins: 56.8 g

115. Lemon Curd 6. In a separate bowl, beat the eggs and gradually add in the lemon mix (an electric mixer will work particularly well here).

🍽🍽 Preparation Time: 25 minutes 🕑🕑 Cooking Time: 10 minutes 👥👥 Servings: 3

7. Microwave the resulting mixture for a further minute or two, uncovered but stopping to stir every 30 seconds.

Ingredients

8. It is done when it coats the back of a spoon and will thicken further when it cools down.

• ½ cup lemon juice • ¼ cup butter

9. Start the canning process.

• ¾ cup sugar

10. Leave 1 inch of headspace.

• 2 eggs

Directions

Nutrition

1. Take 2 to 3 lemons and wash, rinse and dry them well.

• • • •

2. Take the zest of the lemons and place aside. 3. Microwave the lemons and juice. 4. Place the juice, zest, butter and sugar in a container and mix together. 5. Place the container in the microwave and heat on high for between 1 ½ and 2 minutes. The butter should have completely melted and the mixture hot.

213

Calories: 380; Total Fat: 14.2 g; Total Carbohydrates: 2 g; Proteins: 36.8 g

116. Apple Pie Filling

Directions 1. In a large pan, place the water and bring to the boil, adding in the sugar for a syrup.

🍽🍽 Preparation Time: 40 minutes 🕑🕑 Cooking Time: 13 minutes 👥👥 Servings: 6

2. In a separate bowl, mix the corn flour with cold water and add it slowly to the syrup while boiling.

• 7 cups sugar

3. In another mixing bowl, place the apples after they have been washed, peeled, quartered and cut into chunks.

• 6 cups water

4. Pour the syrup over the apples.

• 1 ¾ cups corn flour

5. Start the canning process.

• 1 cup cold water

6. Leave 1 inch headspace.

• 1 tablespoon cinnamon

7. Pressure canner pressure 5 pounds. Time 13 minutes.

Ingredients

• 24 cups apples (peeled & sliced)

Nutrition • • • •

214

Calories: 330; Total Fat: 16.2 g; Total Carbohydrates: 2 g; Proteins: 46.8 g

117. Dulce De Leche

Directions

🍽🍽 Preparation Time: 25 minutes

1. Take a deep pot and fill with water bringing to the boil.

🕑🕑 Cooking Time: 10 minutes

2. Remove all of the labels from the condensed milk can and boil within. (You can also do more than one can simultaneously). The cans should be covered by at least three inches of water. Replenish water if the level has reduced, the can will burst if the water travels below the cans.

👥👥 Servings: 4

Ingredients • 1 can sweetened condensed milk

3. Boil for three hours and leave to cool in the water.

• Water

4. Start canning process if you need to open. 5. Leave 1 inch headspace.

Nutrition • • • •

215

Calories: 320; Total Fat: 16.2 g; Total Carbohydrates: 2 g; Proteins: 32.8 g

118. Chicken Stock

Directions 1. Wash all of the vegetables and drain.

🍽🍽 Preparation Time: 45 minutes

2. Chop up the celery, cut the carrots into chunks and halve the onions, leaving the skin on them.

🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 6

3. Place all of the ingredients into a large deep pot and cook over a low heat. Leave overnight or for approximately 12 hours.

Ingredients

4. Strain the mixture through a sieve to get the remaining stock. Repeat this through two layers of cheesecloth if necessary.

• 5 lbs chicken bones • 2 celery ribs • 2 carrots

5. Start the canning process.

• 1 onion,

6. Leave ½ inch headspace.

• 10 peppercorns

7. Pressure canner pressure 10-11 pounds. Time 20 minutes.

• 1 bay leaf • 1 garlic clove • 2 teaspoon canning salt • 1 teaspoon saffron thread

Nutrition

• 16 cups water • • • •

216

Calories: 260; Total Fat: 12.2 g; Total Carbohydrates: 2 g; Proteins: 28.8 g

119. Ratatouille

Directions 1. Wash and dry all of the vegetables and cut them into the designated shapes.

🍽🍽 Preparation Time: 30 minutes 🕑🕑 Cooking Time: 20 minutes 👥👥 Servings: 8

2. Place the vegetables and all of the other ingredients into a pot with the water and bring to the boil. Continue boiling or five minutes.

Ingredients

3. Start the canning process. 4. Leave 1 inch headspace.

• 8 cups courgettes (cubed)

5. Pressure canner pressure 10 lbs. Time 40 minutes.

• 3 tomatoes (chopped) • 1 onion (diced) • 1 green bell pepper (diced) • 2 garlic cloves (minced)

Nutrition

• 1 tablespoon canning/kosher salt

• • • •

• 2 tablespoon mixed herbs • ¼ teaspoon pepper • 2 cups water • 11 cups aubergine (cubed)

217

Calories: 220; Total Fat: 10.2 g; Total Carbohydrates: 2 g; Proteins: 23.8 g

Conclusion Hope you learned all about canning. This book gave you some insight into the wonderful world of canning. As you can see, it’s so simple to do that anybody can get into it. You’ll be amazed at the results that you get out of it. Canning is also a ton of fun, and you’ll love the way your food tastes with these amazing procedures. Canning and preserving may be a process that can benefit your food, your nutrition and your money in the long run but as a beginner, you must be aware that this process may require you your time, money and effort as well since it is time-consuming, requires effort and a bit bigger startup cost. And if you are not aware of this, you might be surprised and disappointed in the end. Canning is also one of the most essential skills that you need to know so that you can prepare healthy foods for your family. It is a skill that will help many people save money on their grocery costs and, at the same, decrease their dependence on store-bought canned foods that are laden with sugar and salt. So if you are still deciding to take on canning as a new and sustaining hobby that your family can enjoy, then now is the time that you start. You will surely enjoy the many benefits that canning and preserving foods can give you through time. So, as a beginner, before you decide to can and preserve foods right away, take this process one step at a time instead. Start by learning more about canning and preserving, preparing your budget and gathering all the ingredients and materials needed until the time you are finally ready to start. This way, canning and preserving your foods at home wouldn’t be as stressful, challenging and a threat to your budget but would be an easy and rewarding process despite the investment required. Some might think that canning is just for emergencies. That’s where they’re wrong. Canning is an amazing process that you can do in order to keep your food amazingly fresh! Many started canning as a hobby, but some also made it a way of life. You can make canned food without a whole lot of preparation, and probably the best part about this is that it doesn’t take a whole lot of skill. These preservation technics will keep your food fresh for long periods of time. So yes! Take that extra sale on asparagus, because now you know how to can and preserve it! The next thing to do at this point is to start learning the different facets of canning. Get started with it, and start canning your own recipes. This is a call to action! The best way to get good at something is to practice it over and over. So go ahead, try different recipes and taste them in a weeks’ time, 2 weeks, a month even a year! You’ll get better and better with every try! 218

RESOURCES NCHFP.uga.edu—The National Center for Home Food Preservation is your source for methods of home food preservation.

AroundTheCabin.com—A resource that teaches self-reliance, survival, primitive skills, prepping and food preservation, homesteading, life hacks, and critical thinking.

NCHFP.uga.edu/publications/usda/ INTRO_HomeCanrev0715.pdf—A guide created by the USDA in 2009 and later revised in 2015 to assist those who were new to home canning.

HappyPreppers.com/37-food-storage. html—A free guide on how to stock your prepper pantry. USDA Plant Hardiness Zone Map (http://planthardiness.ars.usda.gov)— For region-specific information about growing a variety of plants.

TheSurvivalMom.com—A resource for all the “prepper” moms keen to increase their family’s level of preparedness for emergencies and crises of all shapes and sizes.

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REFERENCES Barefoot, Susan, Adair Hoover, E.H. Hoyle, Clemson University, and Pamela Schmutz. “Common Canning Problems.” Clemson University. http://www.clemson.edu/extension/ hgic/food/food_safety/preservation/ hgic3050.html

National Presto Industries, Inc. “Parts of a Typical Pressure Canner.” Last modified 2014. https://gopresto.com/ recipes/canning/Parts.pdf National Presto Industries, Inc. “Pressure Canning Basics.” 2018. https://gopresto.com/recipes/canning/ index.php

Encyclopaedia Britannica. “Biography of Nicolas Appert.” Accessed May 4, 1999. https://www.britannica.com/ biography/Nicolas-Appert

National Presto Industries, Inc. “Presto Testing Unit #81288.” ADW075239D. 2018. https://nchfp.uga.edu/ educators/Presto%20Testing%20 Unit%20ADW07-5239C.pdf

How Much Is It. “How Much Does A Whole Chicken Cost?” Accessed February 7, 2018. https://www. howmuchisit.org/whole-chicken-cost/

Nestle Professional Nutrition Magazine. “Nutro Pro®.” Vol. 2. Accessed June 2006. https://www. nestleprofessional.us/sites/g/f iles/ gfb131/f/media/nutripro_magazine_ healthy_cooking_methods.pdf

Looking at the Science on Raw versus Cooked Foods. Part 2E. “Effects of cooking on vitamins.” Accessed September 23, 2012. http://www. beyondveg.com/tu-j-l/raw-cooked/ raw-cooked-2e.shtml

Raab, Carolyn A. “Canning Seafood.” A Pacific Northwest Extension Publication, Oregon State University, Washington State University and University of Idaho. PNW 194. Revised by Jeanne Brandt. Last modified November 2016. http:// extension.oregonstate.edu/fch/sites/ default/f iles/documents/pnw_194_ canningseafood.pdf

Mallillin, A.C., T.P. Trinidad, R. Raterta et al. “Dietary Fibre and Fermentability Characteristics of Root Crops and Legumes.” The British Journal of Nutrition 100, no. 3 (2008): 485–488. Cambridge. Accessed September 2008.

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Reynolds, Susan and Paulette Williams. “So Easy to Preserve.” Bulletin 989. Cooperative Extension Service, the University of Georgia. Fifth Edition revised by Elizabeth Andress and Judy Harrison. 2006. http://www.clemson. edu/extension/hgic/food/food_safety/ preservation/hgic3050.html

United States Department of Agriculture Economic Research Service. “Average daily intake of food by food source and demographic characteristics, 2007–10.” Accessed June 27, 2014. https://www.ers.usda. gov/Data/FoodConsumption/ United States Department of Health and Human Services, U.S. Department of Agriculture. “Dietary Guidelines for Americans.” Accessed 2018. https:// health.gov/dietaryguidelines/2015

Sara Garduno Diaz. You Are What You Ate. (blog) “The Effects of Cooking on Nutrition”. Accessed 2001. University of Leeds, United Kingdom. http:// www.leeds.ac.uk/yawya/science-andnutrition/The%20effects%20of%20 cooking%20on%20nutrition.html

William Reed Business Media Ltd. “Tomatoes: Cooked Better Than Raw?” Accessed April 22, 2002. Last modified July 19, 2008. https://www.foodnavigator.com/ A r t i c l e / 2 0 0 2 / 0 4 / 2 3 / To m a t o e s cooked-better-than-raw#

United States Department of Agriculture Food Safety and Inspection Service. “Clostridium botulinum.” Accessed January 2010. https://www.fsis.usda.gov/wps/ wcm/connect/a70a5447-9490-4855af0d-e617ea6b5e46/Clostridium_ botulinum.pdf?MOD=AJPERES

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GLOSSARY and avoid overcooking quickly. This procedure is used to inactivate enzymes in food, as well as to loosen the skin or skin of certain fruits and vegetables.

Air Bubble Removal Tool - The

opposite end of a head space measuring tool used to release air trapped in jars filled with food. It is also used to compress food in jars to pack more. This tool can also be the handle of a wooden spoon, a small silicone spatula or a toothpick.

Boil: bring a liquid to the temperature

at which the bubbles constantly break its surface.

Boil completely:

Ascorbic acid - Another name for

cannot be shaken.

vitamin C. A water-soluble vitamin used in food preparation to minimize the tanning of certain vegetables and fruits. It is often used in combination with citric acid, which comes from lemon or lime juice, in commercially prepared mixtures to treat fruit and prevent coffee.

boil, which

Bouquet Garni:

Bouquet Garni is a package of herbs that are usually tied with a string and are used mainly for flavoring soups, broths, pots and various pots.

Salt water:

a solution used in the pickling process It usually contains salt and water, although other ingredients such as spices or sugar can be included.

Bacteria:

Microorganisms found in the air, soil and water. Harmful bacteria can survive in a low-acid environment and produce toxins that can be deadly. For this reason, low-acid foods are pressurized to allow heating to be at least 240 ° F, a temperature that kills these bacteria.

Canning liquid - Any liquid used in canning to cover food in a jar. This can be water, broth, syrup or juice. The liquid helps to penetrate the heat into the jar, as well as to avoid dark food.

Blanch: The process of placing food

Cassoulet: Cassoulet is a rich, slow

in boiling water or steam for a short time. Bleaching is always followed by a bath with ice water to cool the food

cooking pot that comes from the south of France and contains meat, pork skin and white beans. The dish got its name 222

from the traditional cooking pot, the pot, a round, deep clay pot with sloping sides.

Food Mill

- A mechanical kitchen tool used to clean soft foods. A food grinder separates the skins and seeds from the fruit or vegetables on top, and the cleaned food is collected below.

Cheesecloth

- a woven fabric designed for use in the kitchen. It is used to drain stocks, drain fruit juice and form a spice bag to hold whole spices while cooking.

Top space:

The space at the top of a canning container that remains incomplete. The central area varies depending on the type of food and is necessary to create a suitable seal.

Chutney - A bittersweet spice from fruits or vegetables, vinegar and spices.

Headspace measuring tool

A tool created specifically for home canning to properly measure the free oxygen left in the bottle after it is filled with food. It has notches to touch the edge of the jar with engraved inches measurements.

Citric acid bath:

Mix ½ cup of lemon juice with 8 cups of water used to avoid brown fruit during preparation.

ClearJel:

Also known as Canning Gel, it is a coagulation agent produced from corn and has been mechanically processed into fine powder. It retains its viscosity when heated to high temperatures and when heated after cooling and does not prevent heat transfer during processing. It is commercially available and USDA has been approved for use in home canned food.

Hot

packing

method:

use preheated hot food to fill jars before processing. Filling jars with preheated food removes air from food fibers and allows food to be packaged tighter.

Lemon juice:

the juice extracted from lemons. In homemade canning recipes, it is used to ensure the right level of acidic pH. Because acid in fresh lemons is variable, it is important to use bottled lemon juice when prescribing it to ensure the safety of the final product. When fresh lemon juice is required, it can be used bottled or fresh.

Enzyme:

a protein found in foods that initiates the process of maturation and decomposition. Enzymes can change the texture, color and taste of fruits and vegetables. Food preservation methods disable these enzymes to allow long-term storage of food. 223

Pressure tank: high container with

Vinegar, distilled white - Standard

cap adjustment mechanism, grill and pressure. It is used for food processing with low acid content. The only canned kitchen appliance that reaches 240 ° F and above, the temperature required to kill harmful bacteria.

type of vinegar produced from alcohol with grains. It is transparent and colorless, making it suitable for many different canning projects as it does not compete with food colors or flavors. Always use vinegar with a 5 percent acidity during canning.

Syrup - A mixture of sugar and water

created in a variety of thicknesses used to preserve fruit to maintain the color of the fruit and provide a sweet taste.

Water bath box: a large pot and lid

Ventilation:

whole or sliced fruit in syrup: the

attached to a shelf to keep the jars away from direct heat.

A process required in pressurized packaging during which the ventilation remains open for a specified period of time, while the contents of the packaging machine increase in heat. This allows cold air to escape from the container and each bottle.

best for berries (raspberries, raspberries, raisins, raspberries, strawberries). fruit trees (apples, apricots, nectarines, peaches, pears, plums); tropical fruits (guava, mango, passion fruit, pineapple). peppers grapes (peppers and chili).

Vinegar, apple cider vinegar: a

vinegar produced from apples that has a sour and fruity taste. Cider vinegar has a golden color and can darken a recipe. Always use vinegar with a 5 percent acidity when using cider vinegar for canning.

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