Bewitchin' in the Kitchen

Freezing Corn

My sweet, little victory garden is producing zukes, cukes, watermelon, broccoli, cabbage, bell pepper, squash, and tomatoes. What I didn't grow this year is corn. Our Amish neighbors south of here, near Etheridge, Tennessee, have grown delicious corn and sell it for $2 a dozen ears. With a deal like that, why spend the time, space, and sweat growing your own?

 
A neighbor and friend Michael brought me a dozen ears on Monday. I don't know when I'll get around to eating that much corn, so thought it best to freeze it. You can freeze corn without blanching it, but you run the risk of ruining the sweetness that breaks down when the corn gets cold.

 

The best way to freeze corn on the cob is to blanch it in a large pot of boiling water.

First, shuck the corn. Remove any little critters hiding inside. Cut off any cob spoiled by said critters.

 

Reserve husks for compost heap.

 

Bring the water to a rolling boil, plink the corn in the water, cover the pot, and begin timing immediately.

 

 Small ears (between 1-1/4 and 1-1/2 inches in diameter) should be blanched for 8 minutes and cooled in ice water for 16 minutes. Medium to large ears should be blanched for 11 minutes and cooled in ice water for 22 minutes. If you don't blanch the corn long enough, you are likely to have off-flavors when you get around to eating it.

 
You can use the same blanching water two or three times. Replace water that has boiled off, and change the water if it becomes cloudy.

 
Once cool, drain the corn thoroughly. Please note, and this is important:  Extra water will form ice crystals in the frozen corn, causing damage to the kernels. Once the corn is dry, place in gallon-sized freezer bags and freeze for up to 10 months.

Freezing Tomatoes

Like freezing corn, tomatoes will lose some of their sweetness. Never store them in the refrigerator for this reason. However, if you are like me the vines are popping with every size and color of tomato and the neighbors are running for fear you are bringing them more. So what do you do? Freeze them.

I remember at one time freezing wasn't recommended without first making a sauce or paste, but the folks over at Grit Magazine say differently. Do you subscribe to Grit? I highly recommend it!

From the folks at Grit...

Tomatoes are easy to freeze. They can be frozen in many forms, depending on your intended usage. One thing to remember: their skins will become tough after freezing, so in most cases you will want to remove the skins before using the ‘maters in your cooking. You can do this easily before freezing by popping the tomato into boiling water for just 45 seconds to a minute, depending on size, fish it out and ease it into a bowl of ice water for 5-10 minutes. This will cause the skin to split and it will peel off easily; just peel it with your fingers like peeling a grape. You can then chop it into cubes, dice it, or puree it before freezing. You can freeze them whole if you like, but they take up a lot of room in the freezer this way. If you will be cutting the tomatoes into wedges, you may want to wait to remove the skins; when they thaw out the skins will slip right off. No need to fuss with blanching and icing now.

First, take a friend or two with you to the garden and gather yourself a mess of tomatoes and bring them to the kitchen.  Pull out a very sharp knife, cutting board and a cookie sheet. The nice thing about freezing is that they can be done in small batches with a minimum of fuss and equipment. 

Wash the tomatoes and remove the stem. I always leave the stem-stump on the tomato until we use it to prevent the stem scar from absorbing impurities from the air and while washing. When washing them, do not dump a load onto a sink full of water, again, the stem scar works like a sponge and will pull some of the dirty water into the tomato while it’s soaking. Don’t use soap. What is recommended to use is a solution of four parts water to one part vinegar. This “vegetable wash” can be used on most of your produce to kill the majority of the bacteria on the skin and greatly extend storage time of the fresh tomato on your counter or in the fridge. We do not refrigerate fresh tomatoes because it changes their flavor. Most store bought tomatoes have no flavor, so it doesn’t matter.

I quarter each tomato by cutting it once along the core line, cutting out the stem scar area, then cutting across the diameter of the tomato instead of lengthwise. This exposes all of the chambers where the seedy-goop is hiding, making it easy to remove.

 

This stuff does not freeze well and adds little to the nutritional value. The “meat” of the tomato is what you’re after. If you want to be especially frugal, clean the tomatoes over a colander sitting in a bowl. This will strain out the seeds and let the juice through to the bowl. You can put the juice in a jar and refrigerate it for use in cooking or making energy drinks. Dispose of the seeds carefully… if you compost them you’ll have bazillions of baby tomato plants popping up in your compost in no time.  

HINT:If you’re a seed-saver, spread the seeds on paper towels to dry, roll up the paper towels and store them in an air tight canister in a cool place for next year. To plant, just tear the paper towels into chunks with two or three seeds stuck to each and plant them in starter pots – paper and all. When they come up, thin them by removing the weaker seedlings. 

Do not *wash* the seeds out of the chambers, you want the tomato to be as dry as you can get it before freezing so excess ice does not form on its surface. 

Lay the wedges skin down on a cookie sheet and slide it in the freezer for a couple of hours. Once they are frozen firmly, transfer them quickly to a zip-lock freezer bag, remove as much air as possible (one of those vacuum food preservation systems would be nice) and set the bag in your deep freeze for long term storage. 

Done this way, the tomatoes don't freeze into one solid clump; you can open the bag and take out what you need as you need it. You may have to smack it around a little after extended time in the freezer, but the tomato wedges will break apart. If you tossed them into a bag as you cut them, then into the freezer they will freeze together requiring you to thaw the whole bag to use any of it. 

When freezing tomatoes in a “wet” form (chopped or pureed) bag them in sizes appropriate to your typical use. If you will be using a gallon of tomatoes each time you make soup, stew or casseroles, then by all means use the gallon bags. If smaller portions are more appropriate, use quart or pint bags to reduce storage hassles and waste after thawing.

Pumpkin Butter

Ingredients

• 1 cup canned pumpkin
• 1/2 cup honey
• 1/4 cup molasses
• 1 tablespoon lemon juice
• 3/4 teaspoon ground cinnamon
• English muffins, split and toasted

Directions

In a small saucepan, combine the first five ingredients. Bring to a boil, stirring frequently.

Reduce heat; simmer, uncovered, for 15 minutes or until thickened.

Refrigerate for at least 1 hour.

Serve on Zuchini-Sweet Potato Bread. Enjoy!

Yield: 1-1/4 cups.
 

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Pumpkin photo is mine, taken in Connecticut a couple of weeks ago. However, the pumpkin butter photo belongs to Closet Cooking.

 

Apple Jelly

My sweet neighbor Cleve came over yesterday with a pail full of green apples for me that came from the apple tree in his back yard. Southern women love to get a mess of homegrown fruits or vegetables to "put up." Usually 'puttin' up" means to can or preserve in some way and doesn't necessarily mean make jam or jelly, but that is what I had in mind for these beauties.

I don't know how you have learned to put up apples, but this is my preferred way. First, as with any project that might take awhile, pour yourself a glass of sweet tea or a cold Coca-Cola. Next, select a great set up tunes from your grandmother's generation to set the cottage kitchen in the right mood for domestic bliss. Download 09 Waiting for the Train to Come In

Next pull out all your canning supplies. You never know what you might need, but basically a big bowl, a colender, cutting board, cutting knife, funnel, jars with rings and lids, several freshly laundered dish towels, and a few big enamel covered iron pots and lids.

If your dishwasher is hot enough, run your jars and rings through the hottest cycle, otherwise they'll need sterilizing in a hot water bath. I always sterilize lids in boiling water and let them cool.

Meanwhile, wash 5 pounds of apples and cut into cubes, removing stems and blossom ends and any blemished or wormy pieces.

 
Boil in large, covered enamel pot for 10 minutes with about 5 cups of water. Mash apples once they are tender.

Line colender with a single ply of paper coffee filters or 3 layers of cheesecloth and set on top of a large Pyrex bowl. Turn off heat and ladel hot apple mixture into colender and allow juice to drip into the bowl. Mash down apples to encourage extra juice to fall.

Clean the enamel pot and return it to the stove. Measure apple juice and pour into large pot. Ideally you want 8 cups of apple juice. However I didn't start with 5 pounds of apples. I also had to cut off several less desirable places on the apples where little critters had munched. They love apples as much as we do and not counting the 1000 year flood that washed Nashville away in early May, the summer has been exceptionally hot and dry. Suspecting I would come up short on juice today, I purchased some apple juice at the market last night. Between the homemade juice and purchased juice, there are 8 cups and we can proceed.

Add the 8 cups of juice to the pot and add an equal amount of sugar. If you do not plan to add pectin, you'll need more sugar to make the jelly set up. Otherwise, an added box of pectin will do the trick. Bring the juice, sugar, and pectin to a rolling boil, stirring constantly. If the mixture is getting foamy, add about a tablespoon of unsalted butter and keep stirring. I don't know what works better, the butter or the stirring.

After the apple mixture remains at a boil for a minute while you are still stirring, then it's ready to fill the jelly jars. I like the contemporary Ball Elite size and shape. Because they are the same circumference as a pint or quart jar, they stack better in the pantry. They also make a welcomed "happy" for friends and neighbors by simply adding a ribbon and tag.

Ladle into the sterilized jars up to 1/8th inch from the rim. Add top and ring. Allow to cool.

You'll hear the lids pop as the jelly cools, condenses and forms a vacuum inside the jar.

Your unopened jelly should be good stored in a cool, dry place for up to one year. Opened jelly should go into the fridge.

To ensure the vacuum process, you can place jars on a wire rack and submerge in boiling water for 5 minutes. If the acidity of your jelly is high, this step really isn't necessary. For canning vegetables and low acidity fruits, a pressure canner is required.

Jelly doesn't always set up. I don't know why... variations in the amount of sugar, altitude, humidity, using metal utinsils, and the like may contribute to it. Instead of opening jars, adding sugar and pectin, and basically starting over, I turn philosophical and remember there are no mistakes in life, only learning experiences. Simply relabel the jars and call it Apple Honey. And move on. It's great on pancakes or for flavoring whipped cream to dollop on Zuchini Sweet Potato Bread or chocolate cake.

Bake up a batch of homemade biscuits. Add butter and your newly made apple jelly (or apple honey). Enjoy!

Tomato Honey

Tomato Honey

The following recipe was transcribed ver batim from 

Peterson's Magazine

Philadelphia, Pennsylvania

July, 1859

To each pound of tomatoes allow the grated peel of one lemon, and six fresh peach leaves; boil them slowly till they fall to pieces; then squeeze them through a bag; to each pint of liquid allow a pound of sugar, and the juice of one lemon; boil all together half an hour until it becomes a thick jelly; then put it into glasses, and lay double tissue paperover the tops. This preparation can scarcely be distinguished from real honey.

Sweet Potatoes

Sweet Potatoes

Method:
Boil whole sweet potatoes for about 10 minutes or just until slightly tender. Drain. Allow to cool slightly. Peel. Cut into large chunks and place in Mason jars. Add 1/4 tsp. Fruit Fresh if desired. Cover with boiling water leaving 1 inch head space. Place on lids.

Process for 90 minutes at 10 pounds of pressure or 65 minutes for pints.

Cranberry Conserve

Cranberry Conserve

1 orange (unpeeled), seeded and finely chopped
2 c water
4 c cranberries
1/2 c raisins (optional)
3 c granulated sugar
1/2 c chopped nuts

Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel.

Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in boiling water bath canner.

Makes about 4 8-oz jars.

Dandelion Jelly

Dandelion Jelly

Lots of Yellow dandelion flowers, about 4 cups

2 cups boiling water

Juice of one lemon, seeds removed

4 cups sugar

3 ounces liquid pectin

4 four ounce canning jars and lids

Pick dandelions away from any chemically treated areas and wash well. Pluck the yellow petals from the green parts and discard green.

Pour boiling water over the yellow petals and let steep for 24 hours. Cover and refrigerate overnight. Strain with a seive or coffee filter. Clarity of the dandelion tea is important.

Sterilize Jars and lids. In a stainless steel pot, add dandelion tea and stir in lemon juice & sugar and bring to a boil. Pour in pectin and let boil 2 more minutes. Skim off any foam with a wooden spoon and discard.

Fill the jars nearly to the rim and add lids with a good seal. Let sit undisturbed for several hours, until jelly cools, contracts, and lids pop inwards. Properly sealed lids will keep the contents of the jar good for up to a year. Otherwise, refrigerate and use within a month.

Apple Butter

Apple Butter

9 quarts of Applesauce, (Applesauce recipe filed under Sauces and Fruit)

2 tablespoons of ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon of allspice

4 cups sugar, Splenda or frozen concentrated grape juice.

Canning Supplies

Jar grabber

Lid lifter

Jar funnel

1 Crock pot - 6 quart size

Large spoons and ladles

1 Huge pot, also known as a Canner

Ball jars, lids and rings

Fill the crockpot to within an inch of full with applesauce.

Note: You will add the remaining applesauce later.

Note:  It is possible to do this using a regular large pot on very low heat on the stove, but the crockpot works much better, because its heat is very low. I've never had a batch burn in the crockpot. Scorched apple butter is not good.

Add spices and half the sugar.

Set the crock pot on low heat.

Cover it loosely or use a large pot splatter-guard. It will spatter as it boils slowly, so I also cover nearby surfaces with towels. You don't want to seal it tightly because you want the steam to escape so it can reduce in volume and thicken. Grab an extra pair of chopsticks next time you go out for sushi. Lay them across your crockpot and set the lid on top. This works great!

Allow the applesauce to cook down until it is thick, 6-10 hours depending on heat, size, and other variables. Remember cooking is much an art as it is a science!  A good rule of thumb is to let it reduce by half.

Add remaining applesauce and remaining sugar. Stir until it is well blended and let it cook an additional 2 hours.

Prepare jars by washing them on the hottest, sterilizing setting of your dishwasher. Boiling on the stovetop is also an option. Just be very careful. Lids always go in near boiling water on the stovetop.

Check the apple butter. Too thick? Add apple juice. Too thin? Allow it to cook with the lid removed to let more steam escape.

Fill and seal the jars.

Process jars in boiling water in large pot according to USDA recommendations, roughly 5 minutes for pints and 10 minutes for quarts.

Remove and cool the jars. Check each lid to ensure a vacuum seal. Label and date. Applesauce should keep in the pantry for up to 2 years.

Apple Sauce

Apple Sauce

Start with a variety of naturally sweet apples… Fuji or Rome or Red Delicious. No Granny Smiths! These are used in Caramel apples because the tartness of the apple blends with the sweetness of the caramel. In apple sauce you start with sweet apples and a variety of them.

Count on 12-14 quarts of applesauce per bushel of apples.  Purchase your jars and lids and run them through the hottest setting of your dishwasher. Some folks prefer to boil them and that’s fine, too.

Wash and chop the apples, leaving the peels intact. Cook in a large pot with about 1 inch of water in the bottom, until apples are very soft.

Sieve the apples through a food mill that will separate the seeds, core, and skins. A hand-cranked food mill is very affordable, but you can also purchase an attachment to your standing mixer. A metal hand-held sieve will also work IF you are preparing a very small batch.

Add cinnamon to taste. And you must taste, because now is the time to add a little sugar if it’s necessary and it really shouldn’t be necessary.

Fill the jars and process in a hot water bath according to regular canning instructions. Remove and cool the jars. Check each lid to ensure a vacuum seal. Label and date. Applesauce should keep in the pantry for up to 2 years.

Strawberry Jam

Strawberry Jam

5-6 cups crushed strawberries

1/4 cup lemon juice

1 1.75-ounce package fruit pectin

7 cups sugar

Wash and hull strawberries. Crush with a potato masher.

Start water boiling in a large canning pot, rack tucked inside. Boil canning lids in a small pot,  then remove with tongs to a clean dish towel.

While water is coming to a boil in your canning pot, place crushed strawberries in another large pot with the lemon juice. Add pectin and bring to a full, rolling boil. Skim off any foam. Some folks add 1/2 teaspoon butter to reduce foaming, but I don’t really see a difference.
 
As soon as strawberry mixture reaches a boil, add sugar. Return to boil and keep at the full, rolling boil for one minute.

Remove from heat and ladle immediately into clean, sterilized jars. Some folks boil their jars where others turn up the heat in the dishwasher and wash them without any other dishes. The point is these jars are going to contain food products for up to a year and sterilization is the most important step in this whole process! Caution is wise, but if you are not comfortable with the process, then Freezer Jam is for you. (Simply add mixture to Freezer Jam containers, much like Tubberware, and toss in the freezer. Hope you have a Freezer Chest, because Freezer Jam can take up a lot of room.)

Place lids on top, screw on bands, and lower onto rack in your pot of boiling water. Cover and boil 10 minutes. Remove jars and place upright on a cutting board or rack to cool.

You can test the vacuum seal on the top of the lid by pressing in the center. Nothing should move or pop. If the seal is tight, then it’s canned. If not, it goes in the fridge immediately to be consumed first.

Homemade Vanilla Extract

Homemade Vanilla Extract
To make your own vanilla extract, rub two vanilla beans with the dull edge of a knife to evenly distribute the seeds, then cut the beans in half lengthwise, and place in a bottle of vodka or some other kind of liquor. Seal the bottle, and set in a cool, dark place for four to six months, shaking occasionally, until the flavor of the extract has mellowed. The clear vodka will turn a nice deep brown. When the extract is ready to be used, clean and sterilize several small bottles with screw-on lids, and fill with the homemade extract.