Tag: Preserving

Change of Plans – From Canning to Freezing

Wolsey2 Comments
One weeks garden harvest of tomatoes. Ignore the random cucumber, it’s for a sandwich.

First issue, is this is over a week of my tomato harvest. If I wait any longer to do anything with them, I will lose them. It’s just not worth canning up 1 or 2 jars at a time. Second, I have a few dietary restrictions that make things challenging.

Somewhere around my late 40s I just stopped being able to digest garlic and onions. Like full stop, does not work. I did not know what this was until a gal that was on the FODMAP diet talked about it with me. I am not a speciality diet kind of guy so I had always assumed this was another weird fad.

Turns out, it is not. I have an issue with garlic and it has a vendetta against me that is biblical in proportions. Onions, are a close second. I just can’t eat them anymore which sucks because my favorite soup is French onion soup, and I don’t think I cooked with out garlic and onions since I was 16 years old.

Turns out the FODMAP thing has some elements that work for me, so while I do eat out and end up with garlic in my food I use Fodmate and that keeps it to a low rumble, literally. I don’t want to make my own food with garlic or onions at all though.

This is one of the reasons I really prefer to cook at home. It’s just easier to keep garlic and onions out of everything that way.

This complicates things for me when I do canning with approved recipes. A lot of the tomato based recipes are like 50% onions. It’s easy to omit the garlic, but not so much the onions. I am so new to canning I just don’t feel safe water bath canning anything not in my books, either. I just don’t want to adjust recipes.

My garden has a lot of tomatoes, but when I looked up the Ball book recipe it would take 2 and 2/3 pounds of tomatoes for each 16 oz canning jar for the crushed tomato recipe. That’s the only one that doesn’t have an overwhelming mass of onions. Canning for 1 or 2 jars just doesn’t seem worth it.

So this morning I switched gears, and looked up freezing. I have a chest freezer, and turns out you can freeze your canning jars. Everything I have searched for says they will retain flavor for 12 months, but some folks say they have used them from the freezer up to 3 years later.

All this means, is when I finally get an electrician to run power to the shed, I will be buying a much larger freezer for in there.

Processing tomatoes for freezing. Finished tomatoes on the left, a boiling pot of water, cored tomatoes on a towel, and a batch of ice water with recently boiled up tom’s, and finally a cutting board with recently cored tomatoes.

This took me like 20 minutes total to do. I cored them, boiled them for 1 minute, then tossed them in ice water, and peeled them and put them in my 16oz canning jars.

Four 16 oz wide mouth canning jars with tomatoes in there. Also seen is endless bags of breakfast sausage from Costco, and frozen leftover rhubarb for jamming. That will be made into a pie by the wife today, along with Costco corndogs, and some cool whip and ice cream. This is the house freezer, not the chest freezer in the shed.

I was a little worried about headroom. It said to give an inch so I was hoping I left enough? I crammed them all in, and it looked good. I checked this morning, and it froze beautifully. Like now when my wife makes Indian and needs a can of tomatoes, we have them. I think we use them in curries most of all, so this is exciting. I am ecstatic to have my own food that I grew ready to use.

I had forgotten the flavor of Raspberry jam

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-Originally posted to Tumblr.

I was running out of raspberry jam, and I was thinking the stuff I buy at the grocery store was kind of meh. This was all it took for me to decid to can my own, now that I have a kitchen big enough to do it.

First, I did a lot of reading. I have never done it before, so I bought three Ball cookbooks on canning. I had some of those Amazon credits for slower delivery options, so that was nice. I got them for free.

I was not prepared for the sheer options in canning. Just in what you could make. The flavor options for jams were really cool. Like stuff you will never find in a grocery store for any price.

Second, I bought some jars and supplies on Amazon. I have discovered my mix of Verones and Ball came out with me really liking the Ball jars better. They pop when they come out, and are easier to work with in my opinion. This is important because the rings are not the same exact size between brands, which is annoying.

Third, I went to the grocery store and got raspberries and strawberries. I should have stuck with one, but I got excited.

Finally, today I got everything together and I made the Berry or Black Currant jam recipe on page 29 of the Ball Complete Book of Home preserving.

All my cans are sitting and cooling now, but as I licked the utensils and my cans are cooling?

I had completely forgotten what raspberry tasted like. You know, I have been eating raspberry jam 3, 4, 5 times a week since I was a kid. It’s my go-to comfort food, and some things I just don’t change up much.

The raspberry jam from the store, any of them because I switch it up often looking for a good one, don’t taste like this. Yet, I remember this flavor because when I was a kid, the jams we bought from the store tasted like this.

I think this is yet another 10th of a cent corporation issue. It goes like this, the company board wants to save money, so they work out that they can save a 10th of a cent on every product if they just use less great ingredients, or save costs on packaging, or use a cheaper option somewhere.

This goes on for years, slowly the product has no real comparison to the one you ate 30 years ago.

I think this is what’s happened to all the jams I used to eat.

When I licked the spoon when I was done? It was like a memory from childhood back when raspberry jam was raspberry flavored, and not a red artificially over sweet jam that tastes like it had sat next to a raspberry at some point in it’s life.

I think this is a metaphor for capitalism and corporations making money at the expense of there own products, and now we live in a world were we have little choice in the matter but to take what few products there are, because most companies are owned by very few corporations at the top.

In any case, I am ecstatic at the success of my jam, and shocked at the loss of raspberry flavor in my store bought jams.