You Need to Save You Some!!
My officer manager Garny and I made grape jam for our patients today. It’s one of the really interesting outcomes of COVID19 for a lot of people……. a serious resurgence in Food Preservation. I didn’t realize it until I just happened to be looking for a water bath canner back in 2020 when everything was shut down and discovered the store I was in was sold OUT. They were even sold out online.
My first introduction to food preservation was via my mom when we lived in South Jersey. Seems Birds Eye got their produce from farms there. She found out how to get some through gleaning and u-pick and off we went to stock up and store. Our neighbor taught us how to make jelly. But, we froze the produce and thoroughly enjoyed it later in the year.
While working as a Home Economist for the GA Extension Service, I was trained by the BEST dietitians/home economists in Food Preservation. They wrote the original book So Easy to Preserve which is like a Food Preservation Bible. Don’t know if you’re planning to preserve anything this year. Here are some tips to help you if you are.
Water Bath Canning
Is probably the easiest way to can BUT it only works for foods that are high in acid like fruits and tomatoes and pickles. Food is placed in jars and boiled/processed in water for recommended amount of time, which kills bacteria. That blue pot is historically used, but there are others on the market.
Pressure Canning
Was the most challenging for me because of the risk associated with being sure that pressure is reached and temperature is cooled without an explosion. My mother-in-law and her mom were old school and used it successfully. It is for low-acid foods like veggies. And, the pressure process helps to kill bacteria like botulinum toxin that can kill you!!! Some models use weights and others use a pressure dial gauge.
Freezing
Freezing works for most all foods. Texture changes in some things like peppers make them better used in soups and gravies if you freeze them. The primary risk associated with freezing is losing power, which if not caught in time can cause a great loss of time and money invested.
Dehydrating
Dehydrating or drying foods is another great way to preserve. There are a variety of dehydrators on the market. And, you could also use the sun or your kitchen oven. Making purees into fruit leather is a wonderful project to do with children. If you grow herbs, you can dry them yourself as well.
I’m back at again myself this summer. I love canning jams, salsas, tomatoes- with fresh herbs from the garden- and peaches. It’s such a treat to crack open the jars in November for family gatherings. And, everything smells like summer. Here is one of my absolute favorite recipes for Peach Jam. And, you don’t need to use any pectin. Yum, yum, YUM!!
Peach Jam
4 large peaches
2 cups sugar/sweetener
Juice of one lemon
Grated ginger
Mix all ingredients in a pot. Bring to boil. Reduce heat and let simmer till it coats a spoon and is jam like. Pour into jars and process or EAT!!
It’s So Easy to Preserve
Protect the investment you’ve made in your garden fresh foods. The So Easy to Preserve book has been updated and has links for demos. Visit this link for more information. https://setp.uga.edu
Happy Preserving!! You Need to Save You Some!! It’s Wellness Wednesday!!
I’m Still Shoutin Ova Here!!
Donna
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