Where has the summer gone? Seeds were carefully chosen, planted, nurtured and now the harvest has begun.
What to do with all this bounty? Eat quickly, share with family and friends or preserve that fresh taste for another day.
How about trying your hand at keeping the bounty for that long winter ahead?
Preserving food is as old as antiquity. It allows us to know what is exactly in our food, to select a recipe that gives us the flavour we enjoy and to have lots of fun in the process.
Drying foods is probably the oldest method of preserving. Early settlers dried grains, fruit, meat and fish. Compared with other methods, drying is quite simple.
Dried foods keep well because the moisture content is so low that spoiling organisms can’t grow.
No food dehydrator? A screen door placed between two chairs works well for sun drying. Cover screens during the evenings.
What to do with all those zucchini? Slice into ¼” rounds and thread on 20” strings. Hang out in the sun. Cover with a thin cloth to protect from flies. Let dry for a few days, then store in a cloth bag. Once the food is completely dry, there is no fear of bacteria.
When freezing vegetables, they must first be blanched to maintain ultimate quality. Place in boiling water for 1 or 2 minutes and then into ice cold water which stops enzyme action. Place the foods into freezer bags or plastic containers.
Berries do not need blanching.
Home canning is not complicated. Simply put, heat is applied to food in a sealed glass jar. This process will interrupt the natural decay that would otherwise spoil food.
Canning removes air from the jar to create a seal. This air tight seal prevents microorganisms or air from re-entering the jar. Jars become stable at room temperature for an indefinite period.
Proper canning has a few specific requirements. Cleanliness, heat and fresh produce is the key.
Sterilized equipment and jars is essential. Submerge all tools, equipment, jars, sealing lids and rings in boiling water for 5 minutes.
NO bruised, old, wrinkled, moldy or otherwise past their prime ingredients.
Foods in their natural state contain moulds, yeasts, bacteria and enzymes. Controlling these microorganisms is imperative for proper, safe home preserving.
There are two home canning methods, a hot water bath or in a pressure cooker.
A large canning pot is best for the hot water bath method.
Peaches, pears, tomatoes, jam, jelly, juice, relishes and pickles have a high acid content and must be processed at 100°C (212°F) to kill the bacteria. The length of time varies according to the particular food you are preserving. Follow the recipe directions carefully.
Pressure canning is for low acid foods.
Vegetables, meat, fish, chili and stews must reach 115°C (240°F) to kill harmful bacteria. Spore growth of Clostridium botulinum is prevented at this temperature by using a pressure cooker.
Home canning can be very satisfying. Store filled jars in a cool, dark place—not in the kitchen, but in the basement or a closet. Canned goods can last several years, but it’s best to use any preserved food within a year. The Fergus Horticultural Society judges pickles, preserves, jams and jellies each September. Doreen Telford’s prize-winning recipe is delicious. It has become a family favorite
Zucchini Relish
6 cups (1.5L) finely chopped zucchini (peel and seed large zucchini)
2 cups (500ml) finely chopped onion
2 jalapeno peppers, seeded and finely chopped
1 red and 1 green pepper, finely chopped
4 tsp. (20 ml) of pickling salt
2½ cups (625ml) granulated sugar
1 tbsp. (15ml) cornstarch
2 tsp. (10ml) turmeric
2 tsp. (10ml) dry mustard
1 tsp. (5ml) celery seed
1¼ cups (300ml) white 5% vinegar
Combine vegetables in a large nonreactive bowl. Cover with cold water and add salt. Let stand 2 – 3 hours. Drain vegetables, rinse under cold water. In another nonreactive bowl, combine sugar, cornstarch, spices and vinegar. In a large nonreactive pot combine mixture with vegetables. Bring to a simmer over medium heat. Stir often.
Gradually reduce heat, maintaining a gentle simmer, continue stirring regularly. Cook for 45 minutes or until vegetables are tender and relish is thickened. Ladle into hot jars leaving 1cm (1/2”) headspace and seal.
Yield – 5 cups (1.25L).
Kathy Granger is a Master Gardener and a member of the Fergus Horticultural Society.
