Hacking, Canning & Fun

OK...



So we finally had the time to can up

all those wild blackberries we picked in the spring.

We also pulled out the flat of strawberries from first monday,

and the surplus tomatoes from the garden.

They've all been patiently waiting in the freezer,

 anticipating being turned into yummy pantry shelf goodies.

Also pulled a couple packages of

cooked pork roast to defrost.

Later I'll be making it into something for our work lunches.

For the berries we decided to

 can them whole instead of making jam or jelly.

This way they can be utilized for

smoothies, cobblers, pancakes, muffins etc.

 I used the instructions in Jackie Clay's canning book.

(A backwoods Home publication).

The process was to pour sugar over the berries,

1/2 cup sugar to each quart of berries, (same amount of sugar for both types of berries) 

gently mix, then cover. Let the strawberries sit for 6 hours and the blackberries for 2 hours.



Free blackberries

While we were waiting for the blackberry two hour window, we moved on to the tomatoes.



Squashing TO-MATERS

We blanched the tomatoes to remove the skins,

then quartered them.

Into the pot they went.

We squashed them with the potato masher,

 simmered for a bit,

then ladled into hot, sterilized jars,

adding 1 tablespoon bottled lemon juice to each pint jar.

Released the air bubbles, wiped the rims, capped, and

processed pint jars for 35 minutes in the water bath canner.

To can the blackberries, 

we heated them up in the turkey roaster,

(I like to use the roaster because

the product has a chance to spread out.

I straddle it between two burners,

making sure the middle gets stirred to the ends).

When it starts to bubble,

ladle into hot, sterilized jars 1/2" from the top.

I use a chopstick to release the air bubbles,

wipe the rims, cap, and boil in the water bath canner.

Strawberries process for 10 minutes,

blackberries for 15 minutes, (same method) 

The process timing was for pints,

we did 1/2 pints but used the pint timing.

After that we were on to making our lunches for the week.

I diced one package of the pork roast and set it aside.

The other went in the fridge for ham salad.

In a large skillet, I heated some olive oil,

added chopped onion and garlic,

 sautéed for a bit,

added 1 cup brown rice,

and sautéed a bit more.

Next I added the diced pork roast,

1 can of cream of potato soup, 1 1/2 cups water,

and some frozen mixed veggies.

I brought the mixture to a boil,

reduced the heat to low and cooked for 20 minutes.

Forgot to add any herbs or seasonings,

but I guess the canned soup had some.

Oh yeah, I did cook the roast with herbs, forgot!

By this time my brain was sort of fried,

(we started at about 9am, finished about 5pm.)

The ham salad will just have to wait till tomorrow.

In the middle of all this, I get an automated call from Citi Bank.

Hello, your credit card has been used for an online purchase,

suspected fraudulent.
Call us at bla, bla, bla number.

Being the wary, suspicious,

know that crooks call and Email

you to get your info, 

person that I am, I don't call the number they leave.

I call the number on my statement!

Sure enough, my info has been hijacked!

Seems Citi Bank has been hacked.

The credit card I haven't used in about 3 years,

the same card I haven't even

activated in that same amount of time,

 has been used to purchase something,

or some service online, at the cost of about $100.00.

They even tried to use it again at Cabala's.

(hope I spelled that right)

Declined!

DUH!!!

Seems to me,

an inactivated card should be

declined the first time!!!

But what do I know?

OK,

one long, excuse me, could you repeat that again,

conversation later, I'm to be sent an Email that I have to E-sign,

stating, I have no knowledge of this.

Never get the email.

(By the way, I'm the one saying, can you repeat that again).

Call again 2 hours later,

same excuse me, could you repeat that again, conversation!

 (I'm thinking, trying to can food here, it's your fault you got hacked, you fix it).

Thankfully my brain didn't let me voice those words.

EXPLAIN EVERYTHING AGAIN!!!

Got the Email this time. Hope my E-sign went through.

GEEZ!

I was assured that I would not be responsible for the charge,

but you know what,

in the end,  the charge has to be covered by someone.

Guess who that is?

Never even got make soap today, oh well!

At least I had fun canning, got to make some bread

and even had time to call Nathan.

Now it's 10:34pm,

 I work tomorrow, goodnight!

Till next time,

Bonjour

Pressure Canning Project #1 Chili

 Chili

CANNED CHILI

SO......

This was our first venture into pressure canning meals in a jar.

8 PINTS TOTAL

Notice that square looking jar 2nd. from left? Vintage, found at one of my favorite shops. I've had it for about 10 years, it's seen many food items. Says Atlas, maybe I should Google that!

MAKESHIFT PIZZA

After my last post I was cold, so  I decided I wanted to turn the oven on which required cooking something.

Had some canned stewed tomatoes with celery, colby cheese and some summer sausage,

HUMM.

I got out the bread machine to make my dough,

pureed the tomatoes,

sliced the sausage really thin, (makeshift pepperoni)

grated the cheese,

Viola

Chicago Style Pizza

(More or less)

I call it Chicago Style because I remember as a teen, 

pizza being cut into squares, not wedges.

Just because you don't have the proper ingredients doesn't mean you should be deterred.

It was super yummy, really, I swear.

Till next time.

Bonjour

Food and Knowledge...These are a few of my favorite things...

YUMMY GOODNESS

SO....

The goodies have finally arrived.

No more onions from the BIG BOX PEOPLE,

small box delivered right to my mail box!

(My, that's a lot of boxes for one sentence)

I didn't know there were short day, intermediate and long day onions, or that some were better for storing than others, or that you leave them to dry in the garden after you pick them.

Seems I knew nothing at all about onions.

After some research I now know that in Texas, we need short day onions.

And there's a local supplier in east Texas. Brown's Omaha Plant Farms Inc.

I like to shop local when I can.

We are now the proud parents of,

TX 1015 - Y Supersweet

Red Burgandy Hamburger

My husband's choices!

The snow has melted so maybe tomorrow we can get them in the ground.

I'm still doing research to understand which ones store better. 

OTHER BREAKING NEWS!!!

KNOWLEDGE

We subscribe to Backwoods Home Magazine and they had a few books we've been coveting.

I finally loosened the purse strings and ordered one for me and one for Steve, the third one was free.

My choice was,

Jackie Clay's canning book.

This is not your run of the mill canning book, this is the SUPREMEO CANNING BOOK!!! (I'm sure that's a word)

I have several canning manuals but not one covers the range of foods to can as this one does.

Canned cheese, meat, milk who knew?

There's tips on growing a wide range of foods, recipes and even info on raising animals.

I can't wait to put this book to use.

I love knowledge.

Steve got,

 Butchering Smoking Curing and Sausage Making.

I haven't looked at that one yet so I have no opinion to share.

The third one is,

 Recession Proof Your Pantry

It starts out listing everything you'll need in your pantry to survive for one year, just in case you can't get to the market.

You never know what will happen, flood, hurricane, snow, ????

Great info on how to store different types of foods.

It lists the requirements for most veggie, how cold, how much humidity etc.

Also gives you ideas on where to store if you don't have a root cellar. (NOT)

I haven't finished reading it yet but so far I'm learning alot.

We do ok in respect to canning but I feel that we need to take it to the next level.

In addition to what you grow why not take advantage of the market sales, buy it on sale, can for later use.

That's one of the goals I have for 2011

Self reliance is a good thing!!

 Till next time,

Bonjour