Italian Spaghetti Sauce

My friend Lori writes:

I was excited to see the Tomato sauce recipe on your blog. You really got the recipe written down very well.

When you make your spaghetti sauce, start with a little olive oil in your pot. Add your garlic to saute until it turns a little brown but not burnt. Add your puree in. Then throw your herbs in like oregano, basil, and salt and cook for only about one hour. That's the way Mama Baldino does it. If you like meat sauce, add your ground beef in right after you brown the garlic and brown then continue as follows.

I misplaced the DVD I made at my mom's the day we canned, I wanted to put it on YouTube and when I find it I will and you will get a laugh or two.

Thanks again Lori!

Baldino's Homemade Tomato Puree

It's time to start thinking about canning again. If your summer bounty includes tomatoes, I have the best canning recipe for you! This comes from my friend Lori, straight from Italy. It is so simple and tastes incredibly fresh when you open a jar six months later.

1. Wash your tomatoes very well.

2. Core the tomato and, with your hand, squeeze the excess water and seeds out of the tomato. Throw into a pot or bucket. (I throw the seeds and water into the compost pile.)

3. When you have a full pot, begin to cook the tomatoes until they come to a boil and the tomato has broken down. Remember to stir often so the tomato doesn't burn at the bottom of the pot.

4. Place a flour sack cloth (not a cheese cloth!) in the colander. Put the colander over another large pot. (Note: I've found the flour sack cloth at Meijer as well as Bed, Bath, and Beyond. Linens and Things or even WalMart might have them too. It's worth looking for them. OR just click here: Kaf Home White Flour Sack Clothes 4)

5. Begin to put the boiled tomatoes into the lined colander so the liquid can drain out. You also have to help the liquid come out by gathering the sides of the cloth and twist and squeeze. Do this until most of the liquid, not all, is gone.

6. Remove the extracted tomatoes and continue with the next amount of tomatoes.

7. When you are finished extracting all the water from all tomatoes, you will begin to put them through a tomato pulp grinder. This will make the pulp come out one side and the seeds/peel out the other side.

8. You are now ready to can and process the puree. Make sure your jars are clean, sterile, and free of cracks.

9. Fill your jars with the puree. Make sure the rings of the jars are clean from any spilled sauce. After you are through with this process, you may begin to put sterilized lids and rings on them. (Optional: Place a fresh basil leaf or two in the bottom of the jar before filling with the puree.)

10. Now it's time to process. Fill your canning pot with your jars and completely cover with water. Put on the lid and bring to a boil. Process for 40 minutes.

That's it. I did two bushels of Roma (plum) tomatoes last year and will never can tomato sauce any other way again. This year I'm planning on four or five bushels as I ran out of the sauce just a few months into the year. To make spaghetti sauce, I just open a jar, warm the sauce (puree) on the stove with some fresh Italian herbs. It's absolutely delish! You'll never want Ragu again.

Lori makes this an annual event with her mother and siblings. They order a couple dozen bushels of organic plum tomatoes well in advance. Lori recommends putting on your old clothes and work outside.

UPDATE: Lori's recipe for Italian Spaghetti Sauce

Food Routes

From my friend Linda S.

Hi! I thought this was so cool and that you might like it...

If you go to the web site, and click on FOOD ROUTES, you can put in your zip code or state and find farmers markets, u-pick (raspberries in Fowlerville in August), and other things...neat.

Happy eating...Linda

http://www.foodroutes.org/

Plums in Apple Juice and Vanilla Pears

This is my final canning post until next year.

My girlfriend Michelle went with me to the university sale a few weeks ago and picked up a bushel of plums. In addition to jam, she canned whole plums. She doesn't like sugar syrup, so instead she canned them in unsweetened, 100% apple juice (which she picked up on sale for 99 cents). Not only are they delicious, but pretty enough to give out as Christmas presents! Michelle just followed the whole plums recipe in the Ball Blue Book and then substituted apple juice for the syrup. You can also substitute white grape juice. Easy and yummy.

In a previous post, I mentioned vanilla pears in passing. Because of this, when people google "vanilla pears" they find their way to my blog. And I'm sure they're disappointed there is no recipe to be found here.

So, to correct the problem, here is my recipe: Put a teaspoon of vanilla in your syrup. That's all there is to it. Sometimes, I put in almond extract instead: That's way yummy.

For those of you who like exact recipes, here you go:

Canned Vanilla Pears
2 to 3 lbs. of pears per quart
sugar
water
real vanilla extract (don't buy the fake stuff - ick)
Wash pears and drain. Use an apple slicer/corer (I was going to post a picture, but Blogger is acting goofy. Instead click here.) to core and slice in wedges. Cut off skin. Treat to prevent darkening (you can purchase Fruit Fresh or just use 1 tsp. lemon juice to 1 gallon water)

Make a light syrup (see below) and keep hot.

Cook pears one layer at a time in syrup until hot throughout. Don't boil or heat too long, or your pears will start to fall apart. Just heat through.

Pack the hot pears into hot jars, leaving 1/2-inch headspace. Ladle hot syrup over pears, leaving 1/2-inch headspace. Remove air bubbles with rubber spatula (don't use metal). Adjust 2-piece caps. Process pints for 20 minutes, and quarts for 25 minutes, in a boiling water canner.

Note: Pears should be harvested when full grown and, if necessary, stored in a cool place (60 to 65F) until ripe but not soft. I've found that pears get soft fast. I have to make sure that I have time set aside for canning when I buy a bushel of pears as they're not going to stay in the shed for long. Bartlett pears are considered best for canning. Kieffer and similar varieties are okay if properly ripe.

Of course, follow all the directions in your canning book for proper sterilization and canning!

Light Vanilla Syrup
2 1/4 cups sugar
5 1/4 cups water
1 tsp. vanilla extract (you can substitute almond or other extract)

Mix the sugar and water in large pot. Heat through until sugar dissolves. Don't bring to a boil. Add extract. Makes a subtle, yet delicious, syrup for your pears.

For cinnamon pears, skip the extract and add 2 sticks cinnamon and a few drops of red food coloring to the syrup. Remove cinnamon before packing the pears.

One year I canned mint pears and they came out pretty good. I used mint extract and green food coloring. It doesn't take much - add a drop at a time until it's the color you like. You may want to do the same with the extract (a drop at a time) - mint is strong and the taste should be subtle.

That reminds me, I have a ton of mint in the garden. It grows like a weed! Maybe I'll whip up some mint jelly before I put the canner back in the basement.

Tips for Jelly Making

The 2006 canning season has come and gone at my house. Though it's possible that I'll can a small batch here and there throughout the year, if there's a great sale at the grocery store. Or, maybe I'll get an inkling to make jelly, which is easy to make from unsweetened 100% juice. We'll see.

In the meantime, I thought I'd share some jelly making tips. It took me a few years to get up the nerve to make my own jelly, but I finally did it and there's no turning back now. I haven't bought jelly from the grocery store in ages. Sure, I mess it up sometimes and end up with a runny mess, But, hey, the runny mess is still yummy and usually makes a nice syrup for ice cream, pie, or even pancakes! Sure, you can dump the runny mess into a pot, add more pectin, and redo the whole thing, but I've never had the energy.

Anyway, here are those tips:
-- Make sure that your fruit is just ripe, or even under ripe. Fruit loses it's pectin as it ripens (pectin is the stuff that makes jelly gel) and so overripe fruit will make for softer, perhaps even runny, jelly.
-- Use the exact measurements found in your recipe. Too much or too little will spell runny disaster.
-- Use the exact ingredients called for in the recipe. This is an exact science.
-- Don't double the batch. This is because the recipe is formulated to take into account the amount of liquid that is evaporated in the cooking. More jelly in a pot will have less evaporation and you're back to the runny mess. I told you this was an exact science.
-- You can substitute frozen fruit for fresh. Just make sure that there is no sugar added. Just fruit and no syrup.
-- Make sure that you bring the boil up rapidly so as not to break down the pectin.
-- Boil the exact length of time called for in the recipe.
-- You don't have to buy a canning book. The package of pectin will have all the basic recipes inside.
-- Wet your cheesecloth before pouring your fruit into it. Better the cheesecloth soak up water than your precious fruit juice.
-- Don't squeeze the juice out of the cheesecloth. This makes for cloudy jelly. Better to just let it sit for a few hours and drip.


If you like jam here's a nice website that has step-by-step pictures.

Apple Websites and Info

The Michigan Apple Committee
Recipes and serving ideas. Which apples work best for what.

Pastry Wiz
Loads of recipes of all kinds.

US Apple
Click on consumer and then recipes

Apple Products Research and Education Council
Recipes, nutrition information, and more.

In a nutshell:
Best apples for baking: Rome, Northern Spy, and Gala
Best for eating: Honeycrisp Braeburn, Fuji (Did you know that Fujis don't discolor when you cut into them?)
Eat or Bake: Ida Red, Golden Delicious, Jonathon, and Empire (best for caramel apples!)
Best for applesauce: Golden Delicious (my fav), McIntosh, and Northern Spy
Best for slices: Ida and Empire
Best dehydrating: Jonathon

Jars On the Cheap

Canning jars run about $6 to $7 for a dozen. Considering that you use them over and over again this isn't too bad. However, it does increase your start up costs quite a bit. And if you're like me, you're always giving away your creations with only about half of your jars coming back.

There are cheaper ways to stock your shelves with canning jars. And, no, I don't mean to use mayonnaise jars. Never, ever re-use jars from commercial products from the grocery store. Only real mason jars are safe. Commercial jars are made to only be used once. Re-using them could spell disaster. They can explode in the canner, not only ruining your food, but possibly causing you personal injury.

To find inexpensive, yet proper, jars ask acquaintances and look to thrift stores and yard sales.

Last year, I found mason jars at 12 for $0.99 at the St. Vincent dePaul store. This year I paid a little more: $1.20 for 12 at Salvation Army. Pretty great deals! Give your local thrift store a call to see if they have canning jars in stock.

Most of my jars have come from friends and family. They find out that I'm into canning and they offer their unused jars. Mostly elderly folks who no longer can and love seeing the tradition carried down to a new generation.

I occasionally come across jars at garage sales, but they're a little harder to find that way. Plus, you need to be careful. I've had some people try to pass off mayonnaise jars as wide-mouth canning jars. You can tell the difference by looking closely at the jars. Canning jars will say Mason, Kerr, or Ball on the side. They're also heavier than commercial jars.

Homemade Water Bath Canner

Do you need to go out and buy a water bath canner? No.

The first year I canned, I used a homemade water bath canner using a large stock pot and seven large jar bands.

All you do for your homemade canning rack is tie together the seven bands into a circle (see the picture). You could use string or wire. I just used the ties from bread wrappers.

The point is to keep the jars from touching the bottom of the pot and away from direct heat.

You'll still need a jar lifter though. I'm sure that you don't want to place the jars into boiling water, or lift them out, with your bare hands!

Apple Season is Upon Us

I've been remiss in blogging as I've been busy canning again. There are two canning seasons at my house. Once in August, when all the summer produce is being harvested - tomatoes, peaches, etc. And then again in October when the apples are coming in.

Last week I went to a big fall harvest sale at the local university, which has a great agricultural program. I came home with a half bushel of Roma tomatoes, full bushels of plums and pears, and three bushels of apples.

I got Macintosh for apple sauce and Jonathons for apple rings. After canning 32 quarts of apple sauce, I still had enough Macintoshes for 16 half-pints of apple jelly. It came out great!

The Jonathons have been going fast as the kids have been sneaking them for snacks, but there have been enough for Teen Daughter to dehydrate 8 trays of rings. I hope to finish off the bushel this weekend canning apple rings.

I canned the pears right away as they don't hold up in the shed as nicely as the apples and plums. They get soft quick.

Some of the plums have been converted to plum jelly and plum jam. But I still have about a half bushel left. I may try just canning them whole in syrup.

Over the next week I'll post recipes and the such for the fall harvest season.

In the meantime, I hope that you're all taking advantage of apple picking or whatever is available in your region of the world. Getting out with the kids to pick or shop for fresh produce is both fun and educational - even more so when you preserve that produce to enjoy come winter.

Freezing Salsa?

I was surprised to find that my copy of Preserving the Harvest has recipes for freezing salsa. Some years ago I made an attempt to freeze homemade salsa. The salsa was delicious before I put it in the freezer, but it was horrible when I took it out to thaw. Freezing it did something to the texture. I don't think tomatoes are made for freezing. So, if you like homemade salsa, either can it or eat it fresh.

Simply Peaches

My favorite way to eat fresh peaches:

Slice and peel. Place in a bowl and sprinkle with suger. Cover and put in the fridge for an hour or more. Pour a little milk (or cream if you're feeling wild) over the top. Great to serve with dinner.

Hope you all are taking advantage of harvest season!

Simply Blueberries

A member of the Yahoo group wrote to me recently:

Maureen,
I wanted to share my blueberry/saskatoon recipe. It has been in our family for generations and it is still a favourite. Are you ready? Put some frozen berries in to a cereal bowl and pour milk over them. Stir and enjoy your blue snow balls.

Frozen berries are also great finger food for toddlers, especially when they are teething.

Debbie

Tomato Deals

I've been busy the past couple of days canning salsa and peaches. I bought my produce at the farmers' market earlier this week. One farmer had 1/2 bushels of roma tomatoes for $10 but they were a bit small. Instead of just walking away, I mentioned that I wasn't interested because of the size. The farmer then offered them for the same price as the salad tomatoes, $7. I couldn't pass up that deal.

Kids Canning

The county fair is around the corner and the kids have tons of canned and dehydrated goods to enter. Even my 10-year-old son is entering something. I never imagined.

I encourage you to get the kids involved in your kitchen. Sure, wee ones can make the whole process more difficult and time-consuming, but it will pay off in the long run. I have a tiny kitchen, yet somehow we make it work. My goal is to make the kitchen a warm and happy place for my children so that when they grow up and leave the nest they will enjoy cooking.

I am already seeing the benefits. My teen daughter was able to can beans, taco sauce, mangos, grape jelly, strawberry jam, blueberry butter, and pink grapefruit jelly all by herself. She also made dehydrated cinnamon apples and two batches of fruit leather. With the exception of driving her to the store to purchase her produce, she required zero help from me. Tween daughter only required having me close by in case she had a question. 10-year-old son needed me in the kitchen with him for direction in every move, but I know that in a few years he'll be as independent as his sisters in the kitchen. Teen son isn't interested in canning, so you can't win them all, but he still knows his way around the kitchen fairly well.

This is homeschooling at the core.

Freezer Jam Rocks

We've been making loads of jam and jelly at our house, but not all of it has been canned. We've also been making freezer jam. If you haven't already, I encourage you give it a try. It's so easy. No cooking, no canning.

You can buy special freezer jam pectin, but you can also use regular pectin. There will be recipes in the pectin package. You can also find recipes in the Ball Blue Book of Preserving (those recipes all call for freezer jam pectin) or by searching the Internet.

Basically, all you do is crush the fruit, then mix with sugar and pectin. Easy. I put mine into plastic pint containers that I found at Meijers for half off, but you could use just about any freezer-safe container. Some people even use Baggies.

If you like sugar substitutes, I saw a recipe at www.homecanning.com for strawberry freezer jam that uses Splenda sweetener.

You can keep the jam in the fridge for 3 weeks or in the freezer for a year. Make sure to label with the date.

Food Preservation Q&A: Part Two

More Q & A on food preservation (canning and dehydrating):

Q: What variety of apples do you think makes the best applesauce? What do you consider a good price for apples? I've always thought about making applesauce but wondered if it actually saved money in the long run.

A: Last year, I bought Macintosh for apple sauce, and Jonathons for dehydrating and canning apple rings. If you go to the farmers' market (I loooove farmers' markets), the farmers are usually very helpful in guiding you to the right variety for your needs. You should get the same level of service and expertise at the apple orchard.

A good price is free and sometimes you can find such deals. Perhaps you have a friend whose apple tree is heavy with fruit and in need of picking. I've gotten pears this way. Our homeschool group goes on an apple orchard field trip each year and everyone comes home with free apples. But this is not the norm.

I paid $10 a bushel and got 14 quarts of applesauce out of it. Not a huge, huge savings but nice enough, and difference in quality is huge.


Q: I have not been able to find a tomato or barbecue sauce that we liked so if you would be willing to share your recipe, I would really love it!!

A: I just use the recipe in the Ball Blue Book of Preserving. The key is, I think, in making any tomato-based sauce is to stir OFTEN. One year my barbecue sauce was a total flop because the sauce burnt on the bottom of the pan and it ruined the flavor of the whole pot. Ick! So, in reducing your sauce, cook it on low, slowly, checking it often.

Another tip is to use plum or roma tomatoes. They are more expensive and harder to find, but they are meatier and the sauce is thicker to start with. Juicy tomatoes are great for sandwiches and salads but they make thin sauce and as a result you have to cook it forever!

Also, make sure to use the freshest vegetables and cut out any bruises.


Q: When you have a moment, would you be willing to share your recipes for pineapple/papaya salsa and mango salsa?

A: I got my recipe for pineapple/papaya salsa from The Big Book of Preserving the Harvest (Your library may carry this title). For the mango salsa, I used the Spicy Tomato Salsa recipe from the Ball Blue Book of Preserving and added two chopped mangos to it. I've also found recipes in the past by searching the Internet.

For the most part, I use my Ball Blue Book, but it doesn't always have exactly what I want. For example, one year I made garlic jelly and red pepper jelly (Both great on grilled chicken breast! And makes a pretty gift.) because I had an abundance from the garden -- I found the recipes searching the Internet. (See previous post for links.)



Q: I'd like to know what brand of dehydrator you use.

A: I did a lot of research before making my purchase. I asked friends and searched the Internet. You can make your own, which I think is a really neat idea, but in the end I figured that wasn't going to work for my family. If you want to try it, do a search on the Internet for free directions.

My husband and I decided to stay away from cheap dehydrators as we didn't want to spend money on something that wouldn't last a long time. Plus, we have a large family and would be using it more than the average family. On the other hand, we couldn't afford the top of the line Excalibur that I coveted.

We went with the top of the line American Harvest (Nesco). It has eight trays and we use them all! So far, I'm happy.


Q: How do you make fruit leather?

A: It's pretty easy. Wash your fruit, cut out any blemishes, peel and pit. Puree in your blender until smooth. If it's too thick, I add a little water or juice. If it's too tart, add some corn syrup or honey. Then I pour it evenly over the tray and set the dehydrator for 135 until leathery. You can also do this in your oven -- search the Internet for how-to or check out a book on dehydrating from the library such as The Big Book of Preserving the Harvest. Unlike canning, you can use overripe fruit for this, which is very nice.


Q: My Pampered Chef apple slicer/peeler/corer broke after two years. Yes, it was guaranteed but was a pain to get replaced. Where did you buy yours?

A: I got mine from Meijer, which is sort of like a Super Walmart. You can usually find them at restaurant supply houses or any place that sells cooking equipment.

Food Preservation Q&A, Part One

Following are some questions I've received regarding food preservation, followed by my answers:


Q: I'm sorry to sound so dense . . . but where do you keep all this stuff? Do I need an extra refrigerator?

A: Not a dense question at all -- most Americans aren't familiar with the lost art of food preservation. No need for refrigeration. That's the beauty of canning -- your creations can be stored safely for a year on a shelf. I keep my home-canned goods in a cabinet in the basement. A cool, dark place is best. Dehydrated food has a shorter shelf life, but could be extended with refrigeration or freezing if you desire.


Q: Okay what exactly is an apple peeler/slicer/corer?

A: It's a kitchen tool that peels, slices, and cores your apples all with a turn of a handle. You secure the gadget to your kitchen table or a special stand, attach your apple, and turn the handle. In the end, you have lovely apple rings. Most can be adjusted to just peel. I'm told that you can use them for potatoes too.

Several list members wrote to tell me that Pampered Chef carries one. It's a little more expensive, but it comes with a stand and looks pretty sturdy. Here is a link if you want to see what it looks like.


Q: What is a food sieve and what does it do?

A: There are several styles that one can purchase and they can be called food mills, sieves, or strainers. The one that I own is the Victorio Strainer, which I love but I think is out of production. Here is a similar model.

You put apples in the top and out one end comes the icky seeds and peels, and out the other end comes yummy applesauce. Similar process for tomato sauce.


That's all I have time for today. I still have blueberries to put up. More tomorrow.

Pickled Watermelon Rind

At our traditional Memorial Day Barbecue last year we had lots and lots of watermelon. Because I just hate to see anything go to waste, my 9-year-old daughter and I cut up and peeled the rind to make pickled watermelon rind.

Now if you're making face, saying to yourself "that sounds gross," hear me out. They taste like sweet pickles. The rind, minus the fruit and the hard shell, has little taste. Pickled it has almost a sweet and sour taste to it and it is wonderful for summer picnics! Price pickled watermelon rind sometime, I bet that you won't find it for less than $5 a jar. It makes a great gift - your friends and family will think you're a gourmet!

And think about the educational value. My daughter and I not only had a completely enjoyable time together canning those pickles, she learned a lot about food preservation. She also learned that one man's trash is another man's treasure.

As an added bonus, my daughter entered a jar of the pickled watermelon rind in the 4-H competition at the county fair and won a blue ribbon.

If you want to give it a try, I got my recipe from the Ball Blue Book of Preserving. You can also find lots of recipes online. (Check the Internet links in the previous blog entry.)

The Lost Art of Canning

I'm planning to blog on the topic of canning over the next week. To get us started, I'm reprinting my Thrifty Homeschooler column from a past issue of Heart and Mind magazine.

The Lost Art of Canning
Maureen Wittmann

Imagine it’s January, there’s snow outside and the temperature is below freezing. Wouldn’t it be nice to go to your cupboard and pull out a little bit of summer? Perhaps a big jar of vanilla pears or snap green beans or even some mango salsa?

If the thought of canning your own produce scares you half to death, know that I used to feel the same way. The whole process seemed too daunting, too large. But one day I took the plunge, and I’m so glad that I did.

How to Begin
Getting set up for canning would be expensive if you bought all of your supplies brand new. The good news is that you don’t have to do that. You can find canning equipment at garage sales and thrift stores. If you have elderly family members or friends, ask them if they have any equipment or supplies to pass down to you. More than likely, they will be thrilled to find someone who wants to carry on the art canning and pass it onto her children. Almost all of my canning equipment, including a large selection of jars, came from older acquaintances. I simply mentioned that I wanted to learn the art of canning to a few people and, before I knew it, my cupboards were full. All I pay for is labels and lids. Sometimes I forgo the labels and write on the lids with permanent marker.

Basic equipment that you’ll need for the Boiling-Water Canning Method (for high-acid foods such as fruits, including tomatoes):
· The Ball Blue Book of Preserving
· Water canner
· Canning funnel
· Jar lifter
· Jars, lids, bands, and labels
· Basic kitchen utensils
There are other goodies that you can acquire, but these will get you started. If you’re going to can jellies or jams, you’ll want to add pectin and Fruit Fresh to your grocery list.

Once you’ve been canning a year or so and feel ready to can low-acid foods, such as vegetables and meats, then you will need to add a steam-pressure canner to your list of basic equipment. At that time you can look to acquire more specialized equipment, such as a food sieve, apple peeler/corer/slicer, or lid wand

Finding Produce
The first place to look for produce is, of course, your own garden. Keep canning in mind when you plan your garden. For example, if you want to can a year’s worth of salsa, you’ll need to plan on planting plenty of tomatoes and peppers.

When your friends find out that you’re canning, they’ll bring their garden surpluses to you. I’ve been given full bushels of green beans as well as bags of tomatoes, peppers, and more. The children and I have also been invited by friends to pick pears and strawberries on their property.

Farmers’ markets are another great resource. Not only do you get fresh produce, often picked that morning, you get the wise counsel of the farmer. Don’t be shy and ask as many questions as your heart desires. I have found farmers to be wonderfully friendly and happy to share advice. They can tell you the best variety of apples for applesauce versus apple pie filling versus apple rings. They can tell which variety of peaches are best for eating fresh and which are best for making jam. They may even have a recipe or two to share.

My children can for 4-H and the county fair. The farmers especially love answering their questions and helping them choose their produce. In fact, upon finding out that we’re canning for 4-H, the farmer will usually give the children a little break on price or a few free samples.

Another resource is universities. We live close to Michigan State University, which has a degree program in agriculture. For this reason, they have several big produce sales at the end of harvest season. Also look into community gardens, co-ops, and city markets.

What Next?
Now that you have your equipment and your produce, you’re ready to get to the real work. I highly recommend finding an experienced canner to help you with your first canning attempt. She can help you get over any little bumps and answer last-minute questions. Most of all, she can give you peace of mind. There’s nothing like having a friend close by when trying something new.

Plan ahead for canning day. Check the recipes that you have chosen and make sure that you have all of the equipment, supplies, and produce needed. Borrow anything that you don’t yet own. For example, if you’re attempting apple rings for the first time, you may need to borrow your friend’s apple peeler/corer/slicer.

If the children are helping, write out a list of everyone’s assignments and the order they will take place. Even the youngest of children can help with simple tasks, such as rinsing off produce or handing Mom supplies. Older children can slice and dice. My children’s favorite job is turning the crank of the sieve when we make applesauce or tomato sauce.

The kitchen should be clean and uncluttered. Everything should be laid out and ready to use. You’ll be less stressed and everything will go smoothly if you take care of these things in advance.

Next sterilize everything, following the instructions in your Ball Blue Book of Preserving. While waiting for everything to sterilize, you can start your prep work. Wash, peel, slice, dice, etc. As you prepare your recipe, get your water bath canner on the stove. After checking your jars for any cracks, fill them according the directions and seal. After removing them from the canner, put them onto a dry, clean tea cloth where they can sit for the next 24-hours. Check to make sure they do indeed seal and then put them up to enjoy come winter. Or enter them in the county fair!

Canning is not only thrifty, but it is very educational for your homeschooled children. My children love helping and they’ve learned a tremendous amount about food safety and food preservation. An additional benefit is that the food you preserve will taste better and be healthier than anything you can buy in the store.



Sidebar:
To learn more about canning, check out the following books and websites:

The Ball Blue Book of Preserving
The Big Book of Preserving the Harvest

For recipes:
http://www.homecanning.com
http://www.recipezaar.com/r/16/85
http://www.canning-food-recipes.com/

Food preservation websites from 4-H for homeschooling lessons:
All the info you’ll need for canning.
Canned Fruit and Vegetable Checklist.
Canned Meat Checklist.
Pickles and Relish Checklist.
Jam Checklist.
Juice, Jelly, and Syrup Checklist.