Canned Coleslaw and a Bit of Advice

Five jars of canned Coleslaw and a pan of Strawberry Rhubarb Squares. There were six jars of Coleslaw, we ate a jar of it for dinner last night.
Note the experimental Tattler Canning Lids, and the one lone Bernardin one-use used metal lid, on the jars.
The Strawberry Rhubarb Squares were made with the Strawberry Rhubarb Pie Filling I canned last spring, with our garden Rhubarb, and the strawberries we picked at a pick-your-own farm.

At our house, the lastest thing since sliced bread is canned coleslaw. Wow!

Attila chopped the vegetables, and I took care of everything else from there. Canning projects are so easy with two people, not only does the job go quicker and easier, but there is also a sense of connection in sharing the tasks, connection to each other, and connection to our food, for both of us. If I were to give away some of the canned products, I think I would also feel a connection to those people who would be eating my creations. Of course, we struggle, and will have to struggle harder from here on, to ensure we have enough to eat, so we aren’t giving away any food, that would mean we would go without.

Coleslaw is something I have not tried to can before, so the whole concept was new to me, the recipe, and the techniques used. Since the coleslaw would be consumed within a week or so, and the jars would not be going into longer term storage, I decided it was the perfect time to experiment with the Tattler lids I purchased a few years ago. The Tattler lids were a big disappointment, the learning curve is very, very steep. I was confident I could master the skill, but alas, after many failed jars, I realized I had met my match. I gave up and went back to the the 100% reliable one-use, tried-and-true metal canning lids. In four decades of canning , not one metal lid has failed on a canning jar, no food has been lost, not even once. The Tattlers were 80% failure. Experimenting with them was put off until a suitable project presented itself, a project like Canned Coleslaw.

As I sit here writing the jars of coleslaw are waiting on the counter, as they must for at least 12 hours after being removed from the canner. Of course, one was consumed for dinner last night, and it was delicious. Also, the Tattler lid on that jar had sealed, yes! But it must be remembered that many of the Tattler lids in the past sealed, only to loose the seal after a week, two weeks, a month, meaning the jars on which they were used had to be constantly checked every few days. Checking lids every few days is far too labour intensive. But since this coleslaw will be sitting in the cupboard in the kitchen, the task will be easily performed, and is a part of the experiment.

The other experiment in the project was the reuse of a previously used metal canning lid. It sealed! So reusing metal canning lids for products that will be eaten within a few weeks is something that is viable at our house. Of course this is NOT RECOMMENDED practise, I am saying that up front, because it is definitely not considered a safe practise. Still, when needs must, metal one-use lids are expensive, and right now are not even available. I will be keeping a very close eye on that one jar with the used lid!

The really, really important aspect of the project is that we LOVE the canned coleslaw. It tastes great, so we will eat it. Other considerations are: cabbage is cheap, the vegetables are all good for us, we leave out the salt so it is sodium-free, it is an instant vegetable side dish or entre, it is easy to preserve, we can grow all of the vegetables required in our small yard, and all of the vegetables are grown in Ontario, so they might be readily available going forward in the new economy.

I will tweak this recipe in several ways. The salt is omitted. The syrup in the recipe was doubled. It was too sweet for us, so the sugar will be reduced, not drastically, but reduced. The important preservative in this canning recipe is the vinegar, so that ingredient stays the same no matter what.

Taking a break from writing, I am just now back from the kitchen. The rings on the Coleslaw jars were removed, and all of the jars sealed. That was good news! The jars were washed to remove any sticky remnants of syrup around the lids or on the jars, and all of the jars are still sealed. That was good news! The jars are lined up at the back of the counter, where I can check the seals on them every day. If a seal fails the jar will go into the refrigerator and if it smells and tastes fine, will be eaten within 24 hours. It is hoped none of the seals will fail. Time will tell.

If I were to give advice to people who are new to canning, this is what I would relate.

First, learn the difference between high acid and low acid foods, this is fundamental to safe canning. The method of canning is different, depending on the acidity of the food you want to can.

High acid foods are most fruits, and canned items like jams, jellies, pickles, and relishes, and can be steam or water bath canned.

Low acid foods are most vegetables, meats, beans and legumes, fish, and many other foods and MUST be pressure canned.

Reliable canning books and online resources have information on what foods are high acid and what foods are low acid, and how to can them safely.

For people canning for families of three or more, intending to can a substantial amount of high acid foods, this larger, stainless steel Victorio Steam Canner is what I would recommend. It Handles 8 pint or 7 quart jars, for canning, AND can also handle 20 quarts of liquid if you use it as a stock pot. It is easy and simple to use, and does not use a lot of water.

For people canning for one, or two, intending to can small to medium amounts of high acid foods, this smaller, lighter and easy to handle aluminium Victorio Steam Canner is what I would recommend. It handles and processes up to 7 quart or 8 pint jars of high-acid foods at one time, does not work as a stock pot, but does allow people with most mobility issues to can with ease. It uses very little water, and does not require lifting jars out of the top of a large pot. I love mine, because I can use it for small batches of the foods I forage, like dandelion blooms, and small batches of jams, jellies, pickles, and relishes.

For people on an extreme budget, or who just want to try out high acid food canning to see if it is for you, low-budget water bath canning may be the way to go. You may already have a pot in your kitchen that will work for water bath canning, as long as it is deep enough to cover the jar lids on a rack with 2 inches of water, and there is a rack or means of keeping the jars from sitting on the bottom of the pan, e.g. use canning rings.

Low acid foods require a Pressure Canner (not a pressure cooker). There are two pressure canners that I would suggest. The first I have not used, but have interacted with dozens and dozens of seasoned canners who rely on it, the Presto 23 Quart Pressure Canner. It is apparently easy to use, and very reliable, and has a relatively reasonable price point, it does require a gasket that needs to be replaced occasionally, and has a gauge that needs to be tested annually. The other is the All American Pressure Canner, which is relatively expensive, will last for generations if it is used as recommended, has a metal on metal seal with no gasket required, and can operate with the weight and/or the gauge. Gauges need to be tested regularly to rely on them, but the weight is a piece of metal that does not require upkeep to be deemed reliable. There are NO ELECTRIC PRESSURE CANNING appiances that have been deemed safe for pressure canning by the USDA, in particular no model of Instant Pot should be used for low acid pressure canning, they have been tested and deemed unsafe, despite statements by the manufacturer.

Now, to talk about knowledge. To learn how to can safely, the books by Ball, Bernardin, or Kerr are the way to go, or the free online resources The National Centre for Home Food Preservation, the University Extension Service sites, or the Ball, Bernardin or Kerr web sites, are up to date and reliable sources of information on recommended techniques, and tested recipes.

Always use tested recipes until you evolve into an expert canner, which takes years of experience and study. Botulism can permanently maim or kill, carelessness in canning can be unforgiving, but there is little risk (I feel no risk) unless you fail to follow reliable techniques and recipes. Do not rely on Pinterest, Youtube, or personal blogs for canning techniques or recipes (that includes my blog by the way).

Note that this entry is based on a recipe that is not tested by reliable sources, so use the recipe at your own risk. I am a seasoned canner, and consider myself an expert canner. This is my personal reasoning in using the recipe. It is a pickled product, so if it spoils I will immediately smell it is off. Pickled products will not harbour botulism, the only undetectable danger in the world of canning food. I will trust it is safe unless I detect an off smell or taste, and even then it would probably not hurt me if I ate it, there is no danger of botulism in pickled products, but I wouldn’t eat it.

Well there you have it, brief, unasked for advice. I love canning, just as I love all aspect of food preparation and food preservation, so writing about it delights me.

Stay safe dear friends!

Worldly

Weather

6°C
Date: 11:00 AM EDT Tuesday 21 April 2020
Condition: Mostly Cloudy
Pressure: 99.5 kPa
Tendency: Rising
Temperature: 5.5°C
Dew point: -1.8°C
Humidity: 60%
Wind: W 31 gust 55 km/h
Visibility: 24 km

Quote

“I have found that everything wants to kill you. For some things, like fast food, or riding a bike, it just takes longer.”
Devin J. Monroe
1983 –

Eat your vegetables!!

Fun Project!

Yesterday, Monday, was a beautiful day! Our back porch gets the afternoon sun, which in the summer makes it too hot to enjoy at that time of day. But the warmth of the sun was wonderful to experience yesterday, as we sat out there and chatted. The outdoor temperature reached 12C! It was very windy, so I wore my parka though, as I do not want to risk a chill.

Attila had a phlegmy chest cold over the weekend, no fever, no aches and pains, just the cold. He still managed to do a bit of work on the basement, and is done with the electrical, and beginning to plan the plumbing. There are still areas that are insulated with vapour barrier, but are not covered in drywall. They will remain that way until the plumbing is sorted, then things will be moved around down there and the final drywall installation will be undertaken, sometime later in the spring.

My big project for the weekend was to make re-fried beans. I cooked dried Pinto beans in the Instant Pot. While they were cooking, I sauteed about 3/4 of a pound of chopped onion in the cast iron frying pan, then added spices, then the beans and some water. I cooked the bean mixture down to the desired consistency, like a thick pudding in this case, cooled it, and refrigerated it. I have been eating the re-fried beans on a slice of homemade 100% whole wheat toast, lightly sprinkled with hot sauce, and topped with shredded lactose free cheese. I love it. Attila calls it Mexican Beans On Toast, a fairly accurate description.

I would have used flour tortillas for my re-fried bean meals, but the commercial ones are too high sodium for me, and I haven’t learned to make my own yet.

Re-fried Beans.
So easy to make! I love this recipe, and since there is no added sodium, the sodium in the hot sauce and grated cheese used in the Mexican Beans On Toast are well within my sodium limits.

The fun project was something Attila was craving, Cowboy Candy. I made some jars of it for him as a Christmas present, and he has been rationing himself to make it last. Last week he finished it. Oh no! So he decided that despite the price (he loves a bargain, always waiting for sales) he would bite the bullet, and purchase 4 pounds of Jalapeno peppers.

It was a lot of work! Four pounds of peppers is about double the recipe, in for a penny in for a pound. But when I doubled the recipe I used the computer recipe database, and because of the way the recipe was formatted, it only doubled some of the ingredients, and not others. YIKES! So we had to take a break from the project, to sit down and figure out where it went wrong, and how much of each ingredients to add to make it right. After that it was smooth sailing. Attila chopped the onion and Jalapeno peppers, I took care of everything else, cooking the syrup, filling the canning jars, canning the Cowboy Candy, then cleaning everything up. We ended up with five 500-ml jars of Cowboy Candy, and 5 1/2 jars of Cowboy Candy Syrup.

Cowboy Candy on the right, Cowboy Candy Syrup on the left.
Attila eats the Cowboy Candy, I use the Cowboy Candy Syrup as an ingredient in my Salad Dressing, and in rice and pasta lunches, where I combine rice or pasta with cooked vegetables, a tablespoon or so of olive oil, and Cowboy Candy juice as a sauce, then heat it in the microwave.

Just an ending note to share some resources I consult, when feeling concerned about the COVID-19 coronavirus.

Current Global Distribution and Information

John’s Hopkins University Mapped Data

Dr. John Campbell Videos

Ontario Information

Province of Ontario Health and Wellness The 2019 Novel Coronavirus (COVID-19)

Worldly

Weather

7°C
Date: 8:00 AM EDT Tuesday 10 March 2020
Condition: Cloudy
Pressure: 101.2 kPa
Tendency: Falling
Temperature: 7.4°C
Dew point: 3.7°C
Humidity: 77%
Wind: SSW 30 gust 41 km/h
Visibility: 24 km

Quote

“Whatever you do, do it to the purpose; do it thoroughly, not superficially. Go to the bottom of things. Any thing half done, or half known, is in my mind, neither done nor known at all. Nay, worse, for it often misleads.”
Lord Chesterfield
1694 – 1773

The half known part describes information shared on social media, for the most part. Participant beware!

First Snow!

I think this is the first video clip I have ever created to post on this site! I am a complete beginner when it comes to videos, and this is the result of taking a video with the iPad this morning, then using iMovie to edit it a bit, save it, upload it, and place in this entry. I watched about 45 minutes of videos on how to use iMovie before getting this result. The beginner iMovie youtube videos move way too fast and don’t cover the basics very well. I will be searching for a video made by someone with a bit of instructional ability, not just technical ability! Baby steps!
ANYWAY, this was our snow this morning, so pretty.

It is snowing here this morning, lots and lots of snow. It is melting too, but enough is falling out the sky to accumulate significantly on the branches of the tree branches outside my windows, about 4 inches so far.

I love the first snowfall of the season! It is pretty. But beyond the visual is the feel of the soft white blanket that now surrounds my little house. The busy brashness of late autumn sounds has been muted. White brings sharp visual contrast to the landscape. I can see paths in the snow, where squirrels and rabbits have made their way in our yard. That is on the outside of me.

On the inside of me is a deep feeling of containment and contentment. I am cozy here in my little house, warm enough, well fed enough (understatement), and peacefully occupied enough to love where I am. The first snow always brings into sharp focus how wonderful it is to have a peaceful home to live in. I stepped out onto the back porch this morning, to take out the compost bucket, and to bring in some washed and dried plastic bags that were hanging on the clothesline, and oh what a pleasure to breath deeply that air, so sharp and crisp and biting. And then, what a delight to retreat back into the warmth of this little house.

These feelings of wonder at the first snow never get old. They return every year in late autumn, when the world first turns white. It is amazing to me that I feel this way every year, despite having experienced late winter impatience for it to melt away.

The first snow marks a turning point in the seasons, a natural turning point, dictated by mother nature herself, and it is delightful.

There is another turning point at this time of year however, that is not so delightful, nor is it natural in any way. It is a corporate interest turning point that occurs here in Ontario, where we have Time-Of-Use monitoring and billing for the electricity we use. It is the perfect opportunity to increase prices, and inflict restrictions on the domestic population of Ontario, Canada.

On November first we were switched to winter rates and time schedules. The rates have increased of course. And what this also means is that I must do my daily tasks that use electricity either before 7:00 a.m. in the morning, or after 7:00 p.m. in the evening. In other words, the most economical hydro is largely available overnight, when I sleep. This is very, very inconvenient, and changes the way my whole day is structured.

There is a period of mid-peak pricing from 11:00 a.m. to 5:00 p.m., when I will undertake tasks that I feel just cannot be done during the 12 nighttime hours when the electricity is least expensive. But I try to avoid doing that, because it will affect our monthly billing.

It seems Hydro One is determined to make the short cold winter days as dark and dreary as they possibly can.

Heating is our priority, and it is a service I do not want to cut back on significantly, despite the government urging seniors to turn their heat down! The government paid for ads a few years ago, showing an elderly woman wrapped in a blanket, turning down her thermostat, like that was the RIGHT thing to do. I hope the genius who thought up that ad, and the one who chose to run with it, have severe arthritis in their older years, and find themselves wrapped in blankets in chilly homes, doing the RIGHT thing. Heartless campaign.

I’ve been busy. One of the things that has come to my attention is that I experience significant pain if I try to get down on the floor, or back up from the floor. Arthritis is not my friend. All of my life I have been physically nimble, hale and hearty. Age is having none of it! So I did a bunch of research on techniques for getting down on the floor, and up from the floor, and have been practicing. And the practice is paying off, after a few days of cleaning shelves that can only be reached if one is down on the floor, I can now get down, and up again, without experiencing pain. I still forget I am not young anymore, and without thinking try to get down, or up, as I had whole life through, for decades and decades. But pain is a determined reminder that adaptation is required.

On Tuesday I made a loaf of 100% whole-wheat low-sodium bread in the bread machine. The whole loaf contained only 1200 mg of sodium. I added dried mango and dried cranberries to it. Wow, it was so good. I love bread with dried fruit in it.

When I was a single Mom on a tight time and financial budget, a loaf of bread with mixed fruit in it was my only special treat. I even dreamed about that loaf of bread at night, watching the slices fall as I opened the bag. I love breads and pastries. Yesterday, I could not resist having my homemade bread with butter for breakfast, again for lunch, and as a bedtime snack. And I had it for breakfast again this morning, and again at lunch. I know I will not want to eat anything else until that loaf of bread is all gone, and it won’t be long. Well, it is best fresh, right?

I was so in love with the bread I made, that I decided I needed more dried fruit in the house, with which to make it. Out came the dehydrator, to dry the Gala apples purchased at the grocery store this past week. They are Ontario apples, and on sale at the moment for $1.00 a pound. They were peeled, cored, sliced thin, then spread out on the racks. I ran the dehydrator at 140F last night after 7:00 p.m. when the hydro cost dropped to off-peak pricing, and turned the heat down to 90F for the night, to let it run overnight. It seemed best to keep the temperature down when the unit was not being supervised. It was turned off this morning at 6:58 a.m.. The apples are not dry yet, a little rubbery, so they aren’t done. Tonight the dehydrator will be turned on to 140F again at 7::00 p.m. and will run again all night if need be.

The apples cores and peels are now in the crock turning themselves into Apple Cider Vinegar, which needs to be stirred daily to prevent mold.

Last Friday the pressure canner was put into service again, this time to can six 500-ml jars of Taco Soup. These are intended for my lunches, on those days when I am suddenly hungry and just can’t figure out what to eat. Since there were no empty jars left, the pressure canner was cleaned and back into storage it went. But Attila, upon finding out that the jars were all in service, picked up another dozen jars when he was out and about. So there will be more canned instant meals on the way soon.

Six jars of Taco Soup canned, ready for quick lunches.
On the plate are seeds from our Jack-O-Lantern, a pie pumpkin, drying for spring planting.
Pie Pumpkins are amazing, who knew!
I have always purchased field pumpkins for Jack-O-Lanterns, and then cooked, pureed, froze, and baked with them. They were perfectly acceptable. BUT why use a field pumpkin if you can have a Pie Pumpkin. This was the first Pie Pumpkin I had ever had, and wow, the cooked puree is sweet and not in the least bit watery. It is significantly superior to any commercially canned pumpkin pie filling I have ever purchased.

The cabbages were first harvested in September. Each stem that was left started to grow new little cabbages. Attila harvested them on the weekend, and now we have a 1 liter jar of sauerkraut fermenting in the basement. Hopefully this batch will be a success!

These small cabbages, on one stem, were harvested from our garden over the weekend. They sure don’t look like much, do they! These all grew from the “stump” left when the first crop was harvested, a second crop on the same plants.
Here is what the little cabbages looked like when the outer leaves had been removed. they look pretty good!
The cabbages have been cut into thin slices and are now ready to be made into sauerkraut. This cabbage is sweet and crunchy, so good. Not really what might be expected based on their appearance when harvested.

Worldly

-1°C
Date: 11:47 AM EST Thursday 7 November 2019
Condition: Mostly Cloudy
Pressure: 102.3 kPa
Tendency: Rising
Temperature: -1.3°C
Dew point: -3.5°C
Humidity: 85%
Wind: NNW 14 km/h
Wind Chill: -6
Visibility: 16 km

Weather

Quote

“Let us be grateful to people who make us happy: They are the charming gardeners who make our souls blossom.”
Marcel Proust
1871 – 1922

You Gotta Laugh

Five more jars of Organic Green Tomato Salsa, canned Friday, October 18, 2019. They are made with our very own garden Jalapeno Peppers. That makes 15 jars of Salsa in total. I use a China Marker to label my jars, with content and date processed.

Saturday, October 19, 2019

Early last week I ran into a problem with a piece of software on one of my older Macs. It was a result of an incompatible update, which had auto-updated. I began interacting with tech support for the software company, the issue was escalated to more technical support team. I interacted with them for days, tried all their suggestions, and nothing worked. The old Mac just would not connect to the internet. I feared its functional life was over.

Frustrated with the software tech support, this morning I got out of bed, immediately setup the computer, and started to play around. I kept playing around for over an hour, then I found the issue and fixed it. It was a setting buried deep in the software, which needed only to be toggled off, which let me connect to the internet, which let me update the software to get rid of the issue. It is a wonder the tech support didn’t start with that setting when they were troubleshooting with me! I feel very satisfied that I fixed the problem, despite, and not because of, technical support.

Today is an apple day. I am finally sitting down, after being on my feet since 9:00 a.m., it is just after noon now. One half bushel of apples has been peeled, cored, diced, and is now sitting in pots on the stove, on a low heat, turning itself into applesauce. Attila peeled, I cored, sectioned, and diced. I hope we get to the other half bushel today, but I don’t hold out much hope. Sixteen quarts of apples are going to take some time to cook into applesauce, and can.

These Northern Spy apples are very dense. Water needs to be added at regular intervals when it is being cooked and made into applesauce. Stirring it is hard work, and it cooks very slowly, so there is a lot of stirring. My arm and wrist are very sore.

The peels and cores are being saved to make apple cider vinegar. Our first batch, made last fall with crab apples, is fantastic. So we are in high hopes that these apple scraps will give us some wonderfully flavoured apple cider vinegar.

Just shy of a half bushel of Northern Spy Apples, peeled, cored, and sectioned. It was the first time I’ve used this coring/slicing device (two red handles), and it is very handy. The apples are first peeled, the stem and calyx ends are removed. Then the corer is placed on top of the apple, and pushed down to core and slice it.

Here are the cores, and the bits of apple that surround the seeds, which were removed from the slices with a paring knife, where needed. We froze these scraps from the first bushel of apples. The peels went into the compost pile. It is my dream to find affordable organic apples to use for applesauce. So far so bad on that score. We do not use the peels of these commercially grown apples.
OK, here is where my best laid plans failed. And a spectacular failure it was!
I was sitting in the living room, taking a little break while the apples began to heat on the stove. I was pretty tired, and more than a little tetchy at the time, the break was needed. Time out for Maggie.
Anyway, I heard a noise in the kitchen.
I thought Attila was in there, so I called out his name.
No answer, the noise continued.
So I sighed, dragged myself up out of my chair, and headed into the kitchen.
And this is what I saw.
Now the picture does not show it, but this body of apples was steadily rising, like a volcano, and apple segments were falling all over the place, the floor, the stove, everywhere.
Laugh.
I couldn’t stop laughing.
I laughed so hard it was difficult to deal with the issue. Every time I touched the tower of apples, they launched off the precipice.
What a mess!
And the bottom apples were burning, that much I could tell from the smell.
Eventually I managed to get enough of the apples off the top of the pile, so that I could put the spoon handle down into the pot.
A huge rush of air came out of the pot, spewing apple segments, then what remained of the pile collapsed into the pot.
I spent the next hour or so collecting and rinsing apple segments from all over the kitchen. Then I washed the floor and other surfaces, because apples are sticky.
After removing all of the apples from the pot to other pots, except the bottom layer, which was burnt, I cleaned out the pot, and prepared to start again.
I used three stock pots, with an extra liter of water in each pot, to cook these apples into applesauce.
It took over five hours of stirring frequently to make the applesauce.
After having such a hearty laugh, I wasn’t feeling tetchy anymore.

Monday, October 21, 2019

This morning the fog was thick and the air was chill.

It got busy around here after I wrote Saturday’s entry. I added the photographs and wrote the captions today.

Sunday Attila peeled all but a dozen or so apples from the second half bushel. I cored, and processed them in the food processor. They took about four hours to cook, using two large stock pots, even though the apple pieces were pea size. And I had to add a little more than 4 litres of water to keep them from becoming too thick to stir. Wow, I don’t remember Northern Spys being so difficult to cook. Attila thinks it is due to the very dry summer we have had this year, so there is not much moisture in them, and they are very dense.

I ended up with 5 more quarts of applesauce for the shelf, which were washed, labelled and put away on the basement shelf this morning.

The apple cores, and bits that didn’t make into the applesauce pot, were placed in a 5 liter fermenting crock. After covering them with a water/sugar mixture, I added a few tablespoons of active apple cider vinegar. A clean cotton cloth was placed over the crock, which was secured against fruit flies, and other interested parties, with an elastic band. This will be stirred every morning for two weeks. Then the liquid will be strained from the fruit and returned to the crock to turn itself into cider, then vinegar.

My next canning project presented itself to me yesterday. I was about to make dinner, an Instant Pot rice dish with turkey and hot chili, very tasty. But I suddenly realized that all of my vegetable broth was frozen! Oh dear, I had to thaw it slowly in the microwave, adding quite a bit of bother to the meal preparation.

I started making vegetable broth from vegetable scraps in August, when our garden started to deliver a lot of fresh produce. A total of about 10 quarts have been made since then, five of them I have used already for cooking. The other 5 are still in quart jars in the freezer. I was so busy with canning and roasting and drying and fermenting, and the broth was being produced only a quart at a time, that it just seemed more practical to freeze the small quantities vegetable broth.

But frozen vegetable broth does not work well for my style of cooking!

So today I have five quarts of frozen vegetable broth thawing on the counter. Once I can get it out of the jars, I will put it into the 16 quart soup pot, boil it for 10 minutes, then can it in 500-ml jars. Then it will be sitting ready to use on the shelf when I need it, no forethought required. These will be pressure canned.

Attila loved the Fermented Jalapeno Peppers I made for him. They are all gone now. We have a few ferments on the go, green tomatoes, and Brussels Sprout leaves. Attila also has a ferment of his own on the go, hot peppers. Yesterday he started yet another ferment, green cherry tomatoes, with fresh coriander seeds and garlic. Fermenting is easy. But we did have a failure, the second batch of sauerkraut. We will try another batch of Sauerkraut when the fermenting crock is free again, as it is now being used to make Apple Cider Vinegar.

And still there are things to preserve! There are about 20 pounds of tomatoes ripening in the basement. Thankfully all of the tomatoes have been harvested now, no more coming in from the garden. The Swiss Chard was harvested as well, and it will be processed tonight, probably blanched and frozen. BUT Attila says the Swish Chard has not given up, and it is growing like crazy right now, so there might be another harvest. There are some small cabbages that grew from the roots of the earlier harvested cabbage plants. And there are six more Brussels Sprout plants to harvest, Brussels Sprouts and leaves. And beets, lets not forget the beets that are still to be harvested.

Three months of steady food preservation activity. And I have so many conveniences, choppers, shredders, pickle pipes and pucks, a fermenting crock…

I do this because I choose to do it, because it is a hobby with benefits, lots and lots of benefits.

But can you imagine having to do this for a family with many children, on a wood stove… before all this modern technology, because someone HAD to do it, to be on the home front making sure the food supply didn’t spoil. This work was a respected part of the art of survival.

Worldly

Weather

11°C
Date: 11:37 AM EDT Monday 21 October 2019
Condition: Mostly Cloudy
Pressure: 102.0 kPa
Tendency: Rising
Temperature: 10.5°C
Dew point: 10.5°C
Humidity: 100%
Wind: NE 13 km/h
Visibility: 16 km

Quote

“Human salvation lies in the hands of the creatively maladjusted.”
Martin Luther King Jr.
1929 – 1968

Experimentation

When canning I seldom experiment beyond what sounds good to me. No failures to date, all the things I have canned we have loved, either as a food, or as an ingredient.

But all these Zucchini needed attention! Today!

I have enough relish, more than 24 jars, and only I eat it, so really, I don’t need more relish. So, I can afford to make a batch of relish a little differently. If I fail to produce something I like with this zucchini, well, it wouldn’t be the end of the world as I know it, now would it.

So I decided that this morning it was time to experiment with Liquid Stevia as an alternative to sugar in high-acid canning, relish in this case. I could have chosen pickles, but I prefer cucumbers for pickles, and I eat those raw as fast they are harvested. So relish it was. Liquid Stevia was substituted for the entire amount of sugar called for in the recipe: 2 1/4 cups of sugar translated into 2 1/4 teaspoons of Liquid Stevia. The Liquid Stevia was used in the recipe in the very same way that sugar would have been.

A few interesting things were noted. One is that the vinegar/stevia/herb mixture was not sticky, as it is with sugar. This meant that none of the herbs stuck to the sides of the pot during the cooking process. The other interesting thing is that Liquid Stevia does not cut the taste of acid the way sugar does, and that came as a surprise. The batch of relish was much tangier than those made with sugar.

All in all, the experiment could be considered a success. The taste is tangier, but that might be pleasant. All five jars sealed.

My other early morning project was to cook chick peas, one batch for hummus tonight, and three batches to be frozen for future hummus. Attila always feels wealthy when he has cooked beans, and chick peas, cooked and ready create his favourite second suppers.

In the early 70s I was teaching food science in the public school system in Toronto. One of the indulgences I gave myself was the purchase of a commercial grade Cuisinart food processor, the DLC-X. Well here I am, over 45 years later, and this appliance is still used three or more times per week. It has seen a lot of use! The appliance was made in Japan, but in the early 80s the company was sold, this appliance went out of production, and the quality of their food processors changed, not for the good. Replacement parts for the DLC-X appliance are no longer made.

A few months ago I noticed it was not working as well as it used to. I found that the plastic bowl, which I had replaced in the 1990s, had a broken piece. I thought that might be the problem, so began to search for a replacement bowl. I didn’t find one, I am still looking.

Then I happened to notice that the grips on the original chopping blade, where it attached to the base of the food processor, had worn away to almost nothing. Aha. I found a new blade, a company in Vancouver had a few of them left, so I ordered it. It was costly, $80, but you cannot buy a new food processor of this quality anywhere in the world, they just are not made anymore, so $80 seemed reasonable to keep the old girl going. And it works like a charm!

But now I am seeking the plastic parts for the DLC-X, wish me luck with that. Each model of the Cuisinart food processors has a unique sized bowl, so the bowls that look a bit the same won’t actually fit. It has to be exact model of bowl to fit the DLC-X. I have scoured the internet, and come up with an obscure, at least to me, company that seems to have some old stock, including the parts I want. It might be a web site that has not been updated. The big issue, if they actually do have the needed parts, is the cost. Well over $300, yikes. But we are considering it. This food processor has been in constant use for over 45 years, and I am sure that if we get new plastic accessories for it, it will serve another 45 years without any issues. And at my age, that means it will last me the rest of my life! Unless of course I become a contender for the book of world records for longevity.

Well, here it is, lunch time! What to have! I think raw diced cucumber and pepper rings, dipped in an onion and roasted pepper dip, would hit the spot!

Worldly

Weather

18°C
Date: 12:00 PM EDT Wednesday 25 September 2019
Condition: Mostly Cloudy
Pressure: 101.0 kPa
Tendency: Rising
Temperature: 17.8°C
Dew point: 16.8°C
Humidity: 94%
Wind: S 23 km/h
Visibility: 24 km

Quote

“The cruelest lies are often told in silence.”
Robert Louis Stevenson
1850 – 1894

Nowhere more true than in politics.