Preserving Food Pays Off in Winter

For as long as I can remember my family has preserved food in the summer. We would freeze berries, jam, green beans and corn and can tomatoes, pickles, applesauce and apple juice. Canning tomatoes was always my favorite. My mom and sisters and I would work all afternoon to peel the tomatoes and pack them into jars. At the end of the day, after the jars had been sufficiently heated, a melodic sound would begin to filter out of the kitchen: the “pop” of canning lids sealing, which I still believe is one of the most rewarding sounds you’ll ever hear in the kitchen. Of course, the best part came later in the winter, when you got to open the jars and use the tomatoes in lasagna, pasta sauce, soups, chili, and stew.

Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”

Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.

Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”

Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.

If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.

Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed

Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.

Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.

Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.

Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.

Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves

Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.

In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.

Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.

Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.