Georgia Magazine - June 2010 - (Page 38)

Hot water bath canning method A hot water bath is a simple and reliable method for preserving foods with a high acid content. Use this method for jams, jellies, fruits and fruit sauces, pickles, tomatoes, tomato sauce, barbecue sauce and relishes. If you don’t have an official water-bath canner, you can also use a large stockpot with a wire rack and a lid—as long as you can cover your jars with at least 1 inch of hot water. You’ll also need a jar lifter—an inexpensive tool—to get the jars out of the boiling water. • Examine the jars for nicks or chips. Wash the jars, screw bands and new lids in warm, soapy water, rinsing the items well and removing any soap residue. • Fill the canning kettle or stockpot two-thirds full of water and heat on the stove. Fill a large saucepan with water and heat that, too. • Submerge the clean jars in the kettle or stockpot and the lids in the saucepan. • Prepare your food for canning. When the food is ready, remove the jars from the water. Fill the jars with the prepared food, leaving some room on top. • Wipe the jar rims with a clean, damp cloth. Place a hot lid onto each jar rim and tighten the screw band. • Place the filled jars in the jar rack and lower the rack into the hot water in the kettle (or use the jar lifter to lower the jars onto a rack in the stockpot filled with hot water). Make sure the jars are not touching one another. • Add water from the saucepan to cover the jars with 1 to 2 inches of hot water. • Bring the water to a full rolling boil. Reduce the heat to a gentle boil, and start your timer. Boil the water (called “processing”) for 10 minutes for halfpint jars and 20 minutes for quart jars for jellies and pickles. (Some foods require longer processing times.) • Use the jar lifter to remove the jars from the bath. Place them on a clean towel; cover with another clean towel. Allow the jars to cool for 12 to 24 hours. • Test the seals on the jars by pushing the center of the lid. If it doesn’t indent or make a popping sound, the seal is good. Wipe off the jars and store with or without the screw band—your preference. 38 PHILLIP VULLO NICHELLE STEWART Above: “You don’t have to grow a huge garden to preserve your own food,” Nichelle Stewart says.“You can always can in small batches.” Left: The Stewarts’ crops, such as these apples, have garnered blue-ribbon awards. there, and they were all going to seal.” Nichelle still does it her granny’s way. Easy Berry Jam This simple formula can be applied to pretty much any combination of fruits. The Stewarts like to mix fruits and hot peppers: peach and habanero, strawberry and jalapeno, cherry and cayenne. Experiment with combinations, or just make your favorite fruit jam. 4 cups berries, rinsed and dried 3 cups granulated sugar, divided Cook berries for 5 minutes; add 2 cups sugar. Boil for 7 minutes. Add 1 cup sugar and cook for 10 minutes. Ladle the mixture into hot jars, seal with hot lids and process in a boilingwater bath for 10 minutes. Makes: 4 half-pint jars; Cooking time: 25 minutes; Total time: 24 hours. Crock Pot Apple Butter 5-6 pounds apples (about 12), peeled, cored, chopped 1/2 cup granulated sugar, plus more, to taste 1/2 cup packed brown sugar 1/2 cup apple cider 1 teaspoon vanilla extract www.georgiamagazine.org 1 teaspoon ground cinnamon (optional) 1/2 teaspoon ground cloves (optional) Fill a slow cooker with the apples. Add 1/2 cup granulated sugar, brown sugar, cider and vanilla. Cook all day on low heat, stirring occasionally, until the apples have broken down and the mixture has the texture of a purée or a smoothie. Add more sugar to taste. Add cinnamon and cloves to taste, if desired. Ladle the mixture into hot jars, seal with hot lids and process in a boiling-water bath for 10 minutes. Makes: 20 half-pint jars; Cooking time: All day; Total time: 36 hours. Easy Apple Fried Pies Use the Crock Pot Apple Butter (above) to fill these delicious treats. 1/4 cup vegetable shortening 2 cups self-rising flour 1 cup milk or buttermilk 6 tablespoons apple butter Vegetable oil for frying In a mixing bowl or food processor, cut the vegetable shortening into the flour. Stir in milk or buttermilk until combined. Turn onto a lightly floured board and knead lightly. Roll the dough thin and cut into large triangles (about 6 inches on the square sides). Place 1 tablespoon apple butGEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - June 2010

Georgia Magazine - June 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Special Energy Report
Winning Reader Stories
Honorable Mentions: More Vacation Stories
Georgia on a Budget
Around Georgia
My Georgia
Georgia Gardens
Gardening Tips
Georgia Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - June 2010