Tag Archives: preserving

Canning, Dinner, Food Storage, Low Carb, Lunch, Preserving, Pressure, Recipe, Supplies

Homemade Corned Beef

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I can’t believe I didn’t post about this!  I made homemade corned beef last year, leaving out the sugar and the pink salt, and it was fantastic!  I thought, well, I could make this, then can it so I know exactly where it came from and what was in it.  I haven’t gotten around to canning this because it usually doesn’t last that long!

Anyway, if you are interested (I wanted to see if I could and I did), here is how I did it:

http://www.amazingribs.com/recipes/beef/home_made_corned_beef.html

And here is how to can it (ever since I canned that chicken, I prefer raw canning meats):

http://canninggranny.blogspot.com/2011/05/canning-corned-beef-brisket.html

There you go!  Give it a shot (even if you only do one).  It really wasn’t as difficult as my brain said it would be!

Drying, Preserving

Drying Garlic Today!

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My project today. These instructions were originally from UC Davis but links change over the years.

DRYING GARLIC
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional pre-drying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.

Canning, Food Storage, Preserving, Pressure, Recipe

Home Canning Milk

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Update: May 2020: What a difference 10 years makes! That’s how long it has been since I found the website below and never tried it out! I’m glad! I just recently canned my first batch of milk and used a completely different method.

After researching, I discovered a much easier (and more appealing) method (which I found here).

Home Pressure Canned Milk

Canned Milk

Home canned evaporated milk
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Notes

Notes

Fill your pressure canner with about 2 inches of room temperature water. Do not turn on your burner yet. Then fill your clean and sterilized room temperature jars with just about room temperature milk. Wipe the rim of the jars with vinegar (to eliminate any possible fats or liquids). Place your lid, then ring on the jar, hand tighten, then place in your pressure canner. Once the canner is filled, put your lid on and turn the burner on medium-high to high. Once a steady stream of steam is shooting through the vent, set your timer for 10 minutes (if you want to always can properly. I almost always forget this step and just put the weight on the vent). Place your weight on the vent, then when it gets up to pressure (sea level is 10 pounds), turn off the burner (if you have an electric cook top,  move the canner to a cold burner) and let the pressure canner sit until the pressure gauge reads zero. Remove the weight, the lid, and place the jars on a towel covered rack to cool. After 24 hours, remove the rings, wash the jars, label and store in a cool, dark place.  These should be good for 1 year.

Now is the time to learn techniques that have been safely used for decades before the USDA eliminates this knowledge altogether.

Here’s the original link for canning milk (which produces a much more “cooked” milk).

Canning, Desserts, Lemon, Pie, Preserving, Recipe, Wine

Lemons, Lemons, Everywhere!

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I was gifted with a lot of lemons from my neighbor’s tree last week. I didn’t realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?

So far, I have started Lemon Wine. I used this recipe:

Lemon Wine

http://www.abc.net.au/wa/stories/s394386.htm
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Ingredients Method Notes

Ingredients
  

  • 6 – 10 lemons medium
  • 1/2 pound raisins
  • 4 pounds sugar
  • 1 ounces dried yeast
  • 1 gallon water

Method
 

  1. Grate all lemons and put them aside. Halve the lemons and squeeze the juice into one gallon of boiling water.
  2. When the water boils again, cut off the heat at once. Pour the hot liquid over the sugar and stir until all the sugar is dissolved.
  3. Cut up the raisins and add these to the liquid. Then add the lemon rind and allow the brew to cool. Sprinkle the yeast on top and stir in. Cover and ferment for 14 days after which you strain and bottle. Leave it for one to three months and enjoy (in moderation… this has quite a kick).

Notes

I gave some to my sisters and they said it tastes like limoncello.


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The second thing I did was make Canned Lemon Curd.

Lemon Curd

I used the canning instructions from the National Center for Home Food Preservation (.pdf link below) but this recipe.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sugar
  • 1 cup lemon juice
  • 3 tbsp butter chilled, cut into approximately ¾" pieces
  • 3 eggs large
  • 1/2 cup lemon zest
  • 1/4 – 1/2 teaspoon citric acid to adjust for sweetness of your lemon juice. If you are using store bought lemon juice, you will not need citric acid.

Equipment

  • 1 double boiler or a pan for boiling water and a bowl to place on the pan

Method
 

  1. If you are using fresh squeezed lemon juice, taste it. If it is sweeter than store bought lemon juice, then add a little citric acid. Stir until the citric acid is dissolved, then taste again. If it is still too sweet, continue doing this step until you are satisfied.
  2. Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes.
  3. Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl.
  4. In the top of the double boiler, on the counter top or table, whisk the eggs. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
  5. Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or spoon, to prevent the mixture from sticking to the bottom of the pan. Cook until the mixture reaches a temperature of 170 degrees F.
  6. Remove the double boiler pan from the stove and place on a protected surface, such as a dish towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.

Notes

Here is the .pdf with the detailed instructions to water bath can this recipe. To download it, right-click, then choose “Save As.”  Lemon_Curd .pdf

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Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.

Bitter Orange Marmalade

An aromatic and delicious variation of the classic.
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Ingredients Method Notes

Ingredients
  

  • 5 oranges
  • 2 lemons
  • 12 cups water
  • 2 cups mild-flavored honey
  • 1 cup sugar

Method
 

  1. Place oranges, lemons, and water in an 8-quart stainless steel or enamel saucepan. Cover and bring to a boil. Lower heat and simmer 2 hours.
  2. Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water.
  3. Bring fruit mixture to a boil. Stir in honey and sugar. Return to a full rolling boil, stirring constantly, until mixture resembles a thick syrup, 15 to 30 minutes. (Keep at a full rolling boil or it will take longer to reach the gel stage.)
  4. Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace, and seal. Process for 10 minutes in a boiling-water bath.
  5. Allow the marmalade to "age" for 2 weeks before tasting or it may be too bitter.

Notes

Based on the recipe from Stocking Up III by Carol Hupping and the staff of the Rodale Food Center

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The next (and I hopeful final) recipe I will be making is a Lemon Meringue Pie. I’ll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):

Lemon Meringue Pie

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Ingredients Method

Ingredients
  

Lemon Filling
  • 4 egg yolks reserve whites for meringue
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest finely grated
  • 1 9-inch pie shell pre-baked
  • 1 recipe meringue recipe follows
Meringue Topping
  • 4 egg whites
  • 1 pinch cream of tartar 1/16 to 1/8 teaspoon
  • 2 tablespoons sugar

Method
 

Lemon Filling
  1. Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
  2. Whisk egg yolks in medium size mixing bowl and set aside.
  3. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
  4. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot.
Meringue Topping
  1. Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
  2. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

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I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppy-seed Bread recipe an online friend of mine gave me (I don’t have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!

Lemon Extract

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Ingredients Method Notes

Ingredients
  

  • 2 large lemons, zested no pith (white part)
  • 1 cup vodka

Method
 

  1. Use a vegetable peeler, sharp knife, or cheese grater to remove the zest off the lemons (ensure there is no pith, or it will make this bitter).
  2. Place in a sterilized pint mason jar, and pour vodka into jar.
  3. Place the cap and ring on the jar and leave for two weeks (shaking occasionally).
  4. Strain into a dark colored bottle.

Notes

This should keep for about a year or more if you store in a cool, dark place.

Canning, Food Storage, Preserving, Recipe

Miss Parloa’s New Cookbook 1882

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One of the biggest treasures I have found online is from Michigan State University. It’s a site called Feeding America and features over 70 American cookbooks from the late 18th to early 20th century. I really can’t begin to tell you how much computer space I have in old cookbooks. If only I could have physical copies of them ALL.

Here’s one of the first I found (and tried recipes from). Please consider investigating the old cookbooks that are out there still. They can be invaluable, especially since they teach us so many things we have lost over the generations.

Miss Parloa’s New Cookbook: A Guide to Marketing and Cooking. New York:
C.T. Dillingham, 1882, c. 1880.

Here are just some of the recipes, which are fantastic!

Pickled Beets

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Ingredients Method

Ingredients
  

  • beets boiled, skinned, and sliced
Per Each Beet
  • 1 onion slice
  • 1 tablespoon horseradish grated
  • 6 cloves whole
  • vinegar to cover

Method
 

  1. Cut boiled beets in slices. Lay these in a large glass jar or earthen pot.
  2. For every beet, put in one slice of onion, on tablespoonful of grated horseradish, six cloves, and vinegar enough to cover.
  3. The beets will be ready to use in ten or twelve hours. They will not keep more than a week.

Pickled Blueberries

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Ingredients Method

Ingredients
  

  • blueberries fresh or frozen
  • molasses to cover

Method
 

  1. Nearly fill a jar with ripe berries, and fill up with good molasses. Cover, and set away. In a few weeks they will be ready to use.

Spiced Currants

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Ingredients Method

Ingredients
  

  • 3 pounds sugar
  • 1 pint vinegar
  • 2 tablespoons cinnamon
  • 2 tablespoons clove
  • 1/2 teaspoon salt
  • 6 pounds currants

Method
 

  1. Add all of the ingredients (except currants) to a large pot and bring to a boil. Stir until thickened.
  2. Stir in the currants, and cook for 30 minutes.

Pickled Cucumbers, No. 2

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Ingredients Method

Ingredients
  

  • 600 small cucumbers
  • 2 quarts peppers
  • 1 1/2 cups pickling salt
  • 1 cup alum
  • 3 gallons cider vinegar
  • 3 pints water
  • 1/4 pound whole cloves
  • 1/4 pound whole allspice
  • 1/4 pound cinnamon sticks
  • 2 ounces white mustard seed
  • cabbage leaves to cover

Method
 

  1. Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them In a tub with one and a half cupfuls of salt and a piece of alum as large as an egg.
  2. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounces of white mustard seed, and pour over pickles.
  3. Cover with cabbage leaves.

Salt Fish Recipes

To Cook Salt Codfish

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Ingredients Method

Ingredients
  

  • salt cod
  • water

Method
 

  1. The fish should be thoroughly washed, and soaked in cold water over night.
  2. In the morning drain the fish and add fresh water. Turn on your burner to high, until it comes to a boil. As soon as the water comes to the boiling point, reduce to a simmer.
  3. From four to six hours will cook a very dry, hard fish, and there are kinds which will cook in half an hour

Salt Fish with Dropped Eggs

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Ingredients Method

Ingredients
  

  • 1 pint cooked salt cod flaked
  • 1 pint milk or cream
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 6 eggs
  • 6 bread slices toasted
  • salt to taste
  • pepper to taste

Method
 

  1. Put milk on to boil, keeping half a cupful of it to mix the flour. Whisk in flour with 1/2 cup of milk. Once the milk boils, whisk in flour/milk mixture.
  2. Add the fish, season with salt and pepper, and cook on medium heat for 10 minutes.
  3. Heat water in a pot on medium high heat until it boils. Break each egg onto a small plate, then let the egg slide into the water. Poach all six eggs until desired doneness.
  4. Place the toasted bread on a platter. Pour the fish cream over each slice, then top with a poached egg.
  5. Garnish the dish with points of toast and parsley.

Salt Codfish, in Puree of Potatoes

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Ingredients Method Notes

Ingredients
  

  • 6 potatoes large
  • 3 cups milk
  • 2 tablespoons butter
  • 1 slice onion
  • 1 pint cooked salt cod
  • salt to taste
  • pepper to taste
  • 1 tablespoon flour

Method
 

To Prepare The Potatoes
  1. Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. Add the salt, pepper, one tablespoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the center of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish.
To Prepare The Fish
  1. Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two tablespoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion , add the fish and cook ten minutes. Season with pepper, and if not salt enough, with salt.
  2. Pour into center of the potatoes, garnish the outer ring with parsley, and serve.

Notes

This is a nice dish for breakfast, lunch or dinner.

Salt Fish Souffle

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Ingredients Method

Ingredients
  

  • 1 pint cooked salt fish finely chopped
  • 8 potatoes medium sized
  • 3/4 cup milk or cream hot
  • 2 eggs whole
  • 2 eggs separated
  • 2 tablespoons butter
  • salt to taste
  • pepper to taste

Method
 

  1. Preheat oven to 350 degrees F.
  2. Pare the potatoes and boil thirty minutes. Drain the water from them, and mash very fine; then mix thoroughly with the fish.
  3. In a small saucepan, scald the milk or cream. Then add this, butter, salt, and pepper to the potato mixture.
  4. Let mixture cool while you beat the two whole eggs. Add to potato mixture, spread in a 13 x 9 inch baking dish, and bake for 10 minutes.
  5. Separate the last two eggs, setting aside the yolks. Beat the yolks. In a very clean bowl, beat the egg whites to a stiff peak, then fold in 1/4 teaspoon salt and the yolks.
  6. Remove baking dish from oven, spread egg white mixture over the top, then return to the oven to brown. Serve.