Be sure to visit our host The Gardener of Eden and see what others are squirreling away for the up coming winter.
Thursday, August 23, 2012
Thursday's Kitchen Cupboard 08/23/12
Things are looking up a little this week. Starting to get a little put up.
One of my favorite tools this time of year. Steam Canner. It replaces the old hot water bath canner. It only requires 6-8 cups of water and the timing is the same as a hot water bath. No more lifting heavy canners full of water.
5 1/2 quarts of dill pickles
4 pints of tomatoes
Twice baked potatoes. I had purchased 50 pounds of russet potatoes a few months back and decided I really need to use the up a little faster before they decided to go soft. These were froze on a cookie sheet and then vacuum bagged in meal size portions.
The first batch of sauerkraut.
7 pints gone to the basement to ferment. They will be processed in 6 to 8 weeks.
Celery leaves drying from the first bunch of celery picked from the garden.
Be sure to visit our host The Gardener of Eden and see what others are squirreling away for the up coming winter.
Be sure to visit our host The Gardener of Eden and see what others are squirreling away for the up coming winter.
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you have been busy!!! it all looks great!
ReplyDeleteWilderness, I have a steam canner that someone gave me and I have never used it. I think maybe I should give it a try.
ReplyDeleteEverything is looking good as usual!
OK, I have to ask, do they still make steam canners? Are they easier than water bath canning I mean, like are they faster or take longer? I've never seen that and am about to get into canning. WOuld you recommend it for a newbie? Nice harvest and nice canning!!
ReplyDeleteI did see that you said they are the same time, I meant to say are they faster or take longer depending on other things? Or is water bath = steam bath? Thanks!! :-)
Delete1st Man. I would recommend the steam canner to anyone. As far as the time for each thing you can like tomatoes is the same time as a hot water bath. The time saving is the around of time it takes for the steam to build up so you can start timing compared to the time it takes to get that huge pot of water boiling is much shorter. Therefore it does cut down on the time. Usually the time from the time you put your jars in the steamer until you start timing is about 10 minutes. To get that big pan of water boiling can be 30 minutes. I hope that made sense. Go on line and you will find them. I think it is made by back to basics. It is the only one I have ever seen. Of course you still need a pressure canner to do most vegetables other than acid vegetables but it you follow the Ball Blue Book it will explain all of that plus there is a timing book that comes with the canner.
ReplyDeleteI've never thought about drying celery leaves. I've always frozen them. But they would be useful in the spice drawer.
ReplyDeleteI have had the opportunity to use that steam canner years ago (it was a friend's that I borrowed) and it really did work beautifully and was much less water consumptive. You have been "putting up" a storm lately! Love the pre done twice baked potatoes idea for the freezer.
ReplyDeleteI do like the idea of a steam canner - very sensible idea indeed! You've been super busy, I haven't (well not preserving wise anyway) and I have an empty freezer to show for it.
ReplyDeleteMrsP thanks
ReplyDeleteRobin, I wouldn't trade my steam canner for anything. Well worth the investment.
Daphne I chop and dry the leaves and little stems. I use them in my stove top stuffing I make.
Laura, I had bought 50# of potatoes late last winter and I get them from a restaurant wholesaler. The are russets and all quite uniform so make great baking potatoes. I was afraid they were going to go bad and we love twice baked potatoes. Just one more think that is almost table ready from the freezer.
Liz I don't freeze a lot from the garden as my 2 bigger freezers are full of meat.