| T O P I C R E V I E W |
| sugar1 |
Posted - May 21 2005 : 06:33:42 AM
I grew up in the city but spent my summers on the family farm in Kentucky. My husband (farmboy from birth!) and I built our house last year on two acres. We are going to start a small garden this summer--not too big bacause we just welcomed our first baby into the world three weeks ago. I'd also like to buy as much as I can from the local farmers. Can anyone offer advice on how to store summer produce over the winter? My Great-Grandmother taught me how to can when I was young, but I no longer remember how. I haven't been able to find a good book on the subject. I would also like advice on how to best freeze fruits and veggies, and what freezes best. I've always frozen berries, but not much else. Any advice or book recommendations would be wonderful, thank you! |
| 9 L A T E S T R E P L I E S (Newest First) |
| therusticcottage |
Posted - Jun 30 2005 : 6:20:38 PM
I just froze strawberries and raspberries last week. I'm going to go pick more raspberries on Saturday. When I did mine I just cleaned the berries, spread them on a wax paper lined cookie sheet, and put them in the freezer for a couple of hours. Then I took them off the cookie sheets and put in freezer bags. I've had problems in the past with my berries being mushy after they thawed and the lady at the berry farm said to do them on cookie sheets first. Worked like a charm!
Proud Member of North Clark County Farmgirls |
| shepherdess |
Posted - Jun 30 2005 : 4:16:07 PM
Does anyone have a recipe for Strawberry/Rhubarb jam they would share? Thanks
Farm Girl from Western Washington
" From sheep to handspun " |
| Danae |
Posted - Jun 30 2005 : 2:50:47 PM
sugar1-
i do not freeze many fruits and veggies due to having a garden almost all year around , and i only eat what the season calls for. i do, however, freeze corn because i do not like the hassel of growing it. when you freeze corn leave the shuks on the corn because the seem to have a fresher taste (like you bought them that day) then if you shuk them before freezing. I hope that can help.
-danae |
| Lauram |
Posted - Jun 07 2005 : 5:23:35 PM
Robin, do you have a root cellar? |
| sugar1 |
Posted - May 24 2005 : 3:22:21 PM
 Thank you all for the help! All of your suggestions were great and I can't wait to try them! I look forward to having food on hand that we grew and stored ourselves. |
| ThymeForEweFarm |
Posted - May 21 2005 : 2:02:14 PM
Ball's Blue Book is very helpful. It's up to date on standard procedures. A lot of old methods should not be used any longer. Information like the change in acid in tomatoes, not turning jars upside down to seal and not using wax to seal are important.
Some helpful sites:
http://www.homecanning.com/usa/ALBasics.asp
http://www.uga.edu/nchfp/
http://web1.msue.msu.edu/msue/iac/food/Preservation/ This is your state's cooperative extension. There's a lot of information here.
I took a refresher course through my cooperative extension last fall. I've been canning since I was a little girl helping my Mum but I still learned a few things. With a new baby it's probably harder to get out to a class at the extension. There might be a home food economist or something similar who can come to your home and spend a few hours with you. It would be free of charge because our tax dollars have already paid for it.
If you have freezer space you can freeze the vegetables that aren't canned. You can also look into dehydrating. It's very simple, not as time consuming and saves a lot of space.
I freeze broccoli, cauliflower, green beans, green pepper slices for sauces and berries that I don't jam or jelly. If the winter squash start to get soft spots over the winter I freeze them. I don't put up summer squash or greens.
I put potatoes, winter squash and onions in the cold cellar.
If you're interested in jam and jelly you'll find instructions in all the commercial pectins. They're very easy. The recipe I use calls for specific amounts of mashed fruit and sugar, brought to a hard boil, add pectin and stir in, bring back to hard boil for one minute, jar and close up. Then water bath for the amount of time recommended. Remove from water and cool on a towel or cooling rack. Any jars that don't seal can be stored in the fridge to be used first.
There's great satisfaction in opening cupboards and freezers and knowing your family is well fed!
Robin
Thyme For Ewe Farm
www.thymeforewe.com |
| jpbluesky |
Posted - May 21 2005 : 12:06:07 PM
I still use my very elderly "Better Homes and Garden" cookbook (red and white checked cover). It is circa 1968. But I think the new ones also have some good instructions as to all sorts of ways to put up foods. I love mine because it gives all the steps right down to the details and I am still learning from that cookbook.
Living in Michigan will be good for your canning efforts too, because you have automatic refrigeration in the winter. If you have a cool basement or a protected shed, you can store everything there and it will stay cool and dry.
jpbluesky
O, cease to heed the glamour that blinds your foolish eyes,
Look upward to the glitter of stars in God's clear skies.
from God's Garden by Robert Frost |
| Aunt Jenny |
Posted - May 21 2005 : 10:34:06 AM
I started canning on my own when I was 18 and newly married ...I love it! My grandma always did alot of canning and I just loved seeing the beautiful rows and rows of jars ready for winter..I still love that. I think that is why I always do way more canning than freezing.
Putting Food By is a good book, so is Stocking up and the Ball Blue book is always helpful and has some step by step directions for the simplest stuff like tomatoes and peaches. I personally thing that dill pickles and strawberry jam are by for the simplest things to can. I have tried nearly everything..always something new. CAn hardly wait for the recipes in MJ's book!!!
Jenny in Utah
Bloom where you are planted! |
| Eileen |
Posted - May 21 2005 : 10:18:38 AM
I would start at the local library and see if they have any books on putting food up. I use a well worn Ball canning and freezing book as well as several other books for recipies to put up. One came with my pressure canner and one came with my steam juicer. There is an old book that I think is titled "Putting Food By" can't think of the author just now and also I just received in the mail my copy of Mary Janes new Book "MaryJane's Idea book,Cookbook,Lifebook" There is a section in it that has lots of recipies that will can or freeze well.
I freeze all types of fruits except pears which do not thaw out very nicely. I have frozen them in a light syrup with lemon juice but if I thaw them they become mushy. I found that when I did that if I used them just before they were completely thawed and put them into a fruit compote that they were ok if we ate them right away. Nothing tastes as good as a fresh ripe piece of fruit but home freezing is a good second.
You might also look into taking a master canning course through the local cooperative extension agency. It is great training you will have for life and they will teach you all of the correct ways to do this.
Eileen
songbird; singing joy to the earth |
