Thursday, October 6, 2011
Canning Part 2 - Solo Mission
On my next trip to the market I purchased 2 3L baskets of peaches and a half bushel of tomatoes, with some onions and garlic.
I would recommend that everyone do peaches, they are super easy and taste amazing! Way better than store bought tin peaches. You can decide how sweet/thick you want the syrup to be. I wanted mine to be light so I mixed up 3 cups of boiling water with 1 cup of sugar (you can also use maple syrup or honey).
The best way to process and can the peaches is to do one peach at a time. Blanch the peaches (same as the tomatoes - boiling water to cold water) then remove the peel from the peaches. Cut the peaches into quarters and place into jars, fill remaining space in jars with the hot sugar/water syrup. If you dont cut and cover them right away you risk them turning brown. Make sure that the syrup is surrounding the peaches and that there are no air bubbles. Then cover with lids and secure rings. Process in hot water canning bath for 20 minutes.
Tomato Sauce (Pasta Sauce)
20lbs of tomatoes (about half a bushel) - blanched, skins and seeds removed, chopped
2 onions, roughly chopped
1/4 cup sugar
2 Tbsp dried oregano
2 Tbsp salt for canning
2 Tbsp pepper
1/2 tsp red pepper flakes
Unfortunately you cant add garlic or fresh basil, as it will alter the acidity levels and make the product unsafe. However you can add these when you warm the sauces before you use them.
1. Soften the onions (NO OIL, add a bit of water if needed) in the stock pot.
2. Add the rest of the ingredients into the stock pot and simmer
3. If you want a smoother sauce you can puree it with an immersion blender
4. Let simmer for 3-4 hours, stirring occasionally to prevent burning
5. Fill jars, add boiled lids and sanitized rings. Process in a hot water canner for 20 minutes
Another excellent canning mission with 100% PING! I think I'm getting the hang of this canning thing.