Canning Taster's Table

CANNING TASTER'S TABLE

On September 13th, we had a canning taster's table, with a few demonstrations of things people like to preserve and they talked us through the recipe and then we got to sample some of them!   

I was so impressed with the skilled people we have in our ward.  I have heard many people say that canning is a lost art anymore.  If you didn't learn it from your own mother,  it can be kind-of a scary undertaking!  But, there are so many resources for those who want to learn.  There are so many women in our ward who know how to preserve a lot of things who are willing to share!   The Ball Blue Book of preserving is available at the Tremonton Recreation offices (by the fair grounds) for only $5 last time I checked and is a wonderful resource.   And, once you have done it a few times, it gets easier.  

Why learn to can and preserve food?  It can be a lot of work (some things are more work than others to can) but it CAN also be very rewarding.  After canning a large batch of peaches or salsa, sometimes I leave it on the counter for a few days just so I can admire my work.  :)  Considering the time it takes, it may not always be cost effective if you have to buy all of the ingredients from the store, but if you can get free apples, peaches, tomatoes, etc (or get them dirt cheap), or grow your own, then you can save a lot of money.  (Not to mention less preservatives and a better tasting product.)  Just knowing that you can be self-reliant is a really neat feeling, too.  

Janet Misrasi showed us all of the many things she has dehydrated this year and let us sample many of them.  I was amazed!!  She didn't have any recipes because it is pretty self-explanatory, but this is the book she has been using:

Dehydrated fruits make wonderful snacks or trail mixes.  She has dehydrated a variety of vegetables, which you can use in soups or for travel/camping.  You can even dehydrate cheese and make your own spices!  If you have any questions, I'm sure Janet would be happy to share!  

In addition to this, we had a number of people share canning recipes they like to use.  I have included these in the posts below.   If anyone else has a canning or preserving recipe they would like to share with everyone, please email it to me at the address at the top right of the blog.  

Taco Seasoning Mix

This is a hot and spicy mix. If you prefer a milder mix, reduce the red pepper.

2 tsp. instant minced onions
1 tsp. salt
1 tsp. chili powder
½ tsp. corn starch
½ tsp. crushed dried red pepper
½ tsp. instant minced garlic
¼ tsp. dried oregano leaves
½ tsp. ground cumin

Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of aluminum foil and fold to make air tight. Label with the date and contents. Store in a cool dry place. Use within 6 months. Makes one package or about 2 tablespoons TACO SEASONING MIX.

Dry Soup Mix

1 c. pearl barley
1 c. lentils
½ c. brown rice / white rice
1 c. alphabet macaroni
1 c. split peas
½ c. dried minced onions

Mix together and store in a cool place.

Quick Mix -- Equivalent to Bisquick

5 c white flour
3 ½ c whole wheat flour
1 t baking soda
1 T baking powder
1 ½ c instant nonfat dry milk
1 T salt
2 t cream of tartar

In a large bowl, sift together all dry ingredients. Blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.

Freezer Apple Pie Filling

If you have been ovewhelmed by apples this fall, make them into Freezer Apple Pie filling.

You will need
24 cups thinly sliced apples
3 tablespoons lemon juice
4 1/2 cups white sugar (can do 1/2 white and 1/2 brown if you want more flavor)
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
5 cups water

In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze. Can be stored for up to 12 months.

Freezer Corn

Sister Cowley shared with us a recipe for Frozen Corn (freezer corn)

3 dozen ears of uncooked sweet corn
1/2 to 1 lb butter
1 pt half and half

Cut raw corn off ears-combine with remaining ingredients and put mixture in covered roaster. Bake corn mixture at 350 degrees for 1 hour, stirring 2 or 3 times. Put in freezer containers and freeze.