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The Sentinel — 3
Yes, you can
Home food processing is hard work, but rewarding By JEFF FISHBEIN Sentinel lifestyles editor jfishbein@lewistownsentinel.com A few months ago I was asked whether I’d be willing to review a new book on home food processing — canning. As I revealed from the outset, I didn’t know anything about canning until the mid-1990s, when my brand new bride and I began to grow our own vegetables and herbs, and pack jars away for the offseason. With the changes going on in the world today, I expect that more folks will be taking up this age-old practice. This issue of our food magazine is designed to help you in that regard. For us, it started with a couple tomato plants, some peppers and onions, and basic kitchen herbs: basil, oregano, parsley and cilantro. If we filled a case of jars with spaghetti sauce and a few more with chili and salsa, we considered it a good summer. But we were running out of sauce way before the next crop — so we started growing more. And more. At our peak, we had 80 tomato plants in the ground — if you’re wondering, that’s a LOT of tomatoes — along with more than 20 varieties of hot and sweet peppers and an expanded herb selection (thyme, rosemary, tarragon and more). By the time we were done — in this case, defined as “I can’t do all that and take care of the baby!” — we were producing the original sauces, plus pizza sauce, close to half a dozen types of salsa, pickles, spiced pears and infused vinegars. We made gift baskets with our jars at Christmas and took a few cases to our local farmer’s market on occasion. What I said back in April about “Canning Essentials” by Jackie Callahan Parente holds: If I was starting from scratch, I’d reach for it first. It’s available from the publisher (foxchapelpublishing.com) as well as Amazon, Target and others. If you plan to take up canning for the first time, you’d be wise to get a copy. Even an old pro can learn from it. I like her book because it fills in a few gaps in the bible of home canning, the Ball Blue Book. Don’t get me wrong, I used the granddaddy of preservation manuals, and found it useful. But I especially love the diagrams and clear instructions Parente included in her book. When we were growing, we pulled out all the stops. All of our tomatoes were heirlooms — no hybrids, which tend to have less flavor and are too firm, in my opinion. That means attention to insects and more weeding (and weed-resistant cloth). We would buy most of the plants in early May at the Landis Valley Herb Faire in Lancaster, where the Manheim Township FFA had its annual sale.
We’d also mostly go to local greenhouse stores rather than national chain stores for additional plants; they tend to have a wider selection. Along with the quality tomatoes, we chose Walla onions (most sweet onions don’t grow well in northern climates). We grew several hot peppers for chili — go easy on the fire for a better product; you can add hot sauce later — and several colors of sweet peppers for appearance. See Canning / Page 5
Thanks to Sharon McDonald from Penn State Cooperative Extension and Sentinel reporter Sarah Hurlburt for their contributions — not just in writing — to this project. Thanks to the readers who shared their precious recipes. Thanks to “Canning Essentials” and Fox Chapel Publishing for being an inspiration. And thanks to my son Chris for typing recipes! — JF Stock photos from pxhere.com and flickr.com used under Creative Commons license
4 — The Sentinel
Play it safe
Following instructions is key when preserving food By Sharon McDonald Penn State Extension As we approach home food preservation season remember to always preserve food using tested and research-based guidelines. This applies whether canning, freezing or dehydrating foods. Canning The greatest food safety concern with improperly home canned foods is botulism. Just recently, an individual canned frozen peas in a water bath canner following a recipe for canning peaches. Two individuals developed botulism. Fortunately, they
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did not die as they quickly sought medical help and were treated. Foods can be classified into two categories — high acid and low acid. High acid foods include most fruits, jam, jelly, pickles and pickled foods. Because of their higher acid level (pH below 4.6) they can be canned in a water bath or atmospheric steam canner following tested recipes. Processing by these methods will destroy spoilage microorganisms and other bacteria that may be present. Low acid foods (pH of 4.6 or above) include vegetables, meats and combinations of these foods. Low acid foods
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must be canned in a pressure canner to destroy Clostridium botulinum spores. These spores are not destroyed at boiling water temperatures. They are destroyed at temperatures around 240 degrees, which can only be reached under pressure. When it comes to tomatoes, their acid level is on the borderline, right around pH 4.6, therefore when canning tomatoes be sure to add additional acid in the form of lemon juice or citric acid. Following tested and research-based recipes/guidelines also is important. Penn State Extension, National Center for Home Food Preser-
vation, USDA and other Cooperative Extension services are the best sources for recipes and guidelines when it comes to home canning. Recipes from these sources have process directions that will assure the destruction of microorganisms that may be present in filled jars. For meat to be safely canned it must be canned/processed in a pressure canner. The concern with meat is that it is a low acid food and therefore must be heated to 240 degrees for a specific amount of time because of the potential for See Safety / Page 6
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Canning Continued from Page 3
Whether in the ground or a container, we never could get garlic to grow here. The herbs were planted late — it’s amazing how fast they grow, and they’re better before they flower. And if you’re doing pickles, grow them — larger cukes are not as good, and you have to cut them more. We took a lot of pride in our product, creating a brand name, designing color labels and doing our best to keep the recipe consistent — at least for each year. The only argument we usually had was how much garlic; I think of it as an accent while my wife wanted enough to wipe out the population of Transylvania. The spaghetti sauce was so good that it eventually ruined Italian food for our son — he ate only our homemade sauce early in life, and now finds store bought too pedestrian. The hardest to make was pico de gallo, a form of salsa that you see in a lot of quality Mexican restaurants — it’s nothing but diced tomatoes, onions and jalapeno peppers suspended in a mix of vinegar and lime juice, with a bit of fresh cilantro and ground black pepper. It sounds easy until you realize how hard it is to do all the dicing! On a whim, we started entering local county fairs — we entered eight or nine at least once, but mostly stuck to the Beaver Fair (Snyder County) and Juniata County, where we won the most blue ribbons. I was a tad disappointed when I found out it was just a beauty contest — they don’t open the jars and taste your work. But the real prize came at dinner time, no matter which jar you opened. You can choose almost any Mason-type jar — Ball, Kerr and Golden Harvest are all produced by Jarden. But
The Sentinel — 5
there are differences in shape and how smooth the jars are. Ultimately, I take no issue with any of the jars, but I will go out of my way to use Kerr seals (they are interchangeable) for all canning. One last thing: If you’re making something with hot peppers — even the mildest hot peppers — I can’t stress enough the importance of wearing gloves. DO NOT touch your eyes, nose or mouth when working with peppers. Get rid of the seeds — that’s where the heat is. And know your peppers, based on their Scoville Heat Unit rating. You can seriously hurt yourself or others. Here are a few of my recipes:
PICO DE GALLO Use plum tomatoes (Amish Paste, or Roma) and sweet onions. Dice about 10 cups of each. For the peppers, jalapenos are best because they are a relatively mild hot pepper. Prepare them by cutting off the crown and removing the seeds (ALWAYS wear gloves when handling hot peppers) and dice about two cups’ worth. Mix these together in a pot along with a good-sized bunch of cilantro leaves, chopped. Try to get rid of all the stems. Grind in coarse pepper so you can see it in the mix. Add a 5-to-1 mix of white vinegar and lime juice until the salsa mix is just covered. Simmer at a low temperature until the mix reaches 145 degrees. Put it in prepared jars and use waterbath canning to seal. You can change either 5-to1 ratio to your liking — just test it in small batches to find what you like and then process based on that.
SPICED PEARS If you use pint jars, assume 1-2 pears per jar; for quart jars, assume 3-4 (based on size of the pears). Get enough pears to fill the amount of jars you plan to use. Also get cinnamon sticks — one for a pint, two for a quart. Halve the pears; remove the seeds and stems. Blanch and put into prepared jars. Add the cinnamon sticks. Use white grape juice — it’s OK to dilute it up to 50 percent with water — as the suspension. Add a pinch of ground cloves. Seal the jars using waterbath canning.
fresh herbs. White vinegar is best, but you can use cider, wine, even rice vinegar. Heavier vinegars like malt and balsamic are not as good because their flavor is already heavy. Herbs that are good include rosemary, thyme, oregano — usually small-leafed are best — cut into strips that are about the length from the bottom of the bottle to the base of the neck. Put the herbs in the bottle first, then use a funnel to fill the bottle with vinegar, cap and store in a cool, dark place. Wait at least a month for the infusion. When you open a bottle, make sure the herbs have not grown mold or other bacteria (if they are fully covered, they should be fine for at least three months).
HERBED VINEGAR Now this one is easy: All you need are some small fancy bottles (available at craft stores), vinegar and
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Safety
Continued from Page 4
botulism. This can only occur under pressure. Ovens create a dry heat and while the temperature may be set above 240 degrees that type of heat does not penetrate the food in the same way and the food (coldest spot in the jar) may not get to proper temperature. Also, canning jars are not designed for dry heat and there is more a chance of the jars exploding under these conditions. While a web search will bring up hundreds of recipes and recommendations, when it comes to home canning be sure to look at the reference and err on the side of safety by using a reputable reference as listed above. In general old time canning recipes are not recommended. There was extensive
study done at the National Center for Home Food Preservation in the mid ’90s where recipes were tested for safety and to be sure all food in the jar reached the proper temperature for safety. While people will say they have been doing this for years and never gotten sick, it only take one misstep for something bad to happen. Therefore only tested and approved recipes should be used for canning such as those from Extension, USDA, National Center of Home Food Preservation and So Easy to Preserve and directions should be followed exactly. One method of canning that is no longer recommended is open kettle or hot fill. While putting hot food in a Mason-type jar with a lid will create a vacuum seal, it is not an airtight seal. Without further processing, microorganisms that cause spoilage and
illness are not destroyed. Freezing People often ask, “Do I have to blanche vegetables before freezing?” If you want to end up with a high-quality product once thawed, then be sure to follow the recommended times for blanching. By blanching vegetables (placing in boiling water for a specific amount of time and then quickly cooling), you will kill off surface microorganisms, inactive enzymes in the vegetables that continue the ripening process, set the color of the vegetable and help maintain texture once thawed. Drying By removing moisture/water from food you are taking away what all microorganisms need to survive. To dry food you must increase the temperature of the food to
evaporate moisture and at the same time keep air moving over the food to wick the moisture away. This requires a balance of temperature and humidity for a successful final product. The ideal temperature for drying is around 140 degrees. When making jerky the main food safety concern is E. coli, therefore a “kill step” is recommended prior to drying. This involves heating the meat, usually in a boiling marinade, to 160 degrees checked with a calibrated thermometer. Most dehydrators do not reach this temperature. After heating the meat place in the dehydrator for final processing. Detailed information for all these processes is available in Penn State Extension’s Let’s Preserve publications. ••• Sharon McDonald is a Senior Extension Educator and Food Safety Specialist.
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WHY IS IT “CANNING”? Cindy Wilson, who contributed a number of recipes for this edition (Pages 19-20), also passed on a question from her grandkids: Why is it called canning when you put it in a jar? Thank Francois Appert, and convenience of shipping. Appert developed the boiling water method and not long after that, commercial food processing began. Glass jars were used initially — but the early jars were difficult to seal and expensive to ship. The first tin canister was patented in 1810. Commercial canning in tinplate canisters became common — it was easier, less expensive and safer to preserve food in the tin canister. Soon the word “canister” was shortened to can and canning became a common term for commercial food preservation. After John L. Mason invented the jar with the threaded screw and matching lid, there was an easy, effective and safe way for the homemaker to preserve food in glass. But canning stuck.
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In a pickle Mrs. Joyce Wagner of Milroy says, “I started canning 60 years ago. We raised a family of seven and the art of preserving was something our family had always done.” She offers these tips: “New canning jars are not the same as older, heavier ones; the newer jar lids only need to be finger tight. Too much pressure on the lid damages the rubber and prevents proper sealing. If by chance you have older jars the rims are wider and require one-piece white lids with a wider seal area. I buy mine at local Amish stores for 35 cents per lid, but they are reusable. This recipe came from Verna Bowersox, my family likes them!
KOSHER DILL PICKLES Syrup (makes enough for nine quarts of pickles) 1 quart cider vinegar 3 quarts water
2/3 cup sugar 2/3 cup salt In each jar, place: 2-3 garlic cloves, or 1 Tbsp. dried 1 head of dill stem Pack jar with raw cucumbers, then add: 1/2 tsp. alum 1 tsp. mustard seed Bring syrup to a boil. Pour over pickles in jars and seal using the water bath method. Remove jars to cool. For a small batch (two quart jars), use this syrup recipe: 1 cup cider vinegar 3 cups water 1/4 cup sugar 1/4 cup salt Look for more recipes from readers and others starting on Page 19.
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The Sentinel — 9
Jars of history
Home food preservation is a part of our heritage By Sharon McDonald Penn State Extension As we enter summer, food preservation season goes into high gear. Food preservation in one form or another is seen in every culture and while methods and techniques have advanced the basic fact remains — to preserve food, spoilage that begins immediately after harvest must be stopped by killing or inhibiting the growth of enzymes and microorganisms. Drying is the oldest form of food preservation and one of the most basic. By removing water, you take away the one ingredient that all microorganisms need to survive. While sun and wind naturally dried foods in ancient times, today we have dehydrators that can do the job in a fraction of the time. A popular form of drying is smoking, especially meats, which lowers the moisture content but also creates compounds in the meat that destroy microorganisms. Many farms and rural homes had “smoke” houses in which meat was hung from hooks that allowed smoke from a fire to fill the room without too much heat to cook the meat. Fermentation is another very old method of food preservation. Unlike other forms of preservation where bacterial growth is inhibited, fermentation encourages the growth of specific microorganisms that produce chemicals to inhibit the growth of spoilage microorganisms. In making sauerkraut for example, salt is needed to prevent the growth of bacteria that cause the cabbage to spoil. It does not, however, prevent the growth of bacteria
that produce lactic acid, which is necessary for the fermentation of the cabbage into sauerkraut. An additional benefit of fermentation is that it creates a more nutritious and often better tasting food in the end. Preservation with honey and sugar was a method used in early cultures. Adding sufficient sugar binds water in foods thus making it unavailable for spoilage microorganisms. The Romans cooked mixtures of quince and honey to produce a solid texture product similar to the jams and jellies we know today. Other early methods of food preservation included pickling and curing. Pickling may have originated when food was placed in wine or beer to preserve it. While the wine or beer soured, the taste imparted to the food was appealing. Ketchup was actually oriental fish brine that had sugar added to it when it came to America. See Heritage / Page 10
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HISTORY OF THE JAR John Mason patented a screw-finish glass jar in 1857. Since then, Mason jars have had hundreds of variations in shape and cap design. After Mason’s patent expired, many other manufacturers produced glass jars for home canning using the Mason-style jar. Although older jars survive, they are not recommended by the Department of Agriculture. These include jars that use a zinc cap and a rubber jar ring, and those using a glass lid, wire bail and rubber sealing ring, as you can not determine whether a vacuum seal is formed. Ball Corp. was the dominant manufacturer of jars in the U.S. Ball spun off
Heritage Continued from Page 9
Curing involves the use of salt or brine to dessicate foods. One of the early discoveries was that the use of certain salts gave meat a red color, which was more visually appealing. The canning of food did not come into the mix until the late 1700s when Nicolas Appert developed this food preservation method at the request of Napoleon to “better supply the French Army with food.” At that time he thought that heating the air in the jar rendered it safe. He did not understand the heating destroyed microorganisms in the food and drove the air out of the jars creating a vacuum, thus preventing new microorganisms from entering. Over the years canning recommendations have changed as the science of food and the understanding of pathogens that cause foodborne illness has advanced. Interestingly, it was Extension that brought the technology of canning to the general public. In 1905, the Louisiana Experiment Station began teaching and demonstrating home canning methods, resulting in widespread use prior to the start of World War I. 4H also was involved with the creation of “Tomato Clubs” for
the jar business into a company named Alltrista, which later changed its name to Jarden (yes, the same company that is in Milroy). Jarden was sold and is now part of Newell Brands, which also makes Rubbermaid. Jarden manufactures the four major North American jar brands today: Ball, Kerr, Golden Harvest and Bernardin, the latter being most popular in Canada. Bernardin jars are measured in liters rather than quarts. One good thing from this is that the rings and seals that form the lid are interchangeable among the brands. Anchor Hocking also makes jars for the U.S. market. Several brands are made outside the
girls in the early 1900s. For the first time women were used as “State Agents of Girls Tomato Clubs” with the job of recruiting young girls into the club, teaching them how to grow and then can tomatoes as a way to help them earn extra money and provide them with a skill. While the initial intent was to involve the girls, soon whole families and communities were involved with the canning demonstrations turning into community-wide events. Today, freezing is probably the most widely used home food preservation method. One of the quicker and easier methods of preserving food, most people have a freezer that can be used for storage of food. For many people preserving food is no longer done because “we have to,” but rather because “we want to.” Whether interest in locally grown foods, a desire to control what is in our food or economic conditions have sparked a renewed interest in home food preservation, one thing for sure is home food preservation continues to be an important part of our heritage. Sources: Nummer, B., May 2002. Historical Origins of Food Preservation, National Center for Home Food Preservation; Kansas Historical Society, August 2012. Food Preservation.
U.S.; one of them, Leifheit, has made it to U.S. shores from Germany. Rather than the cylindrical shape commonly associated with Mason jars, Leifheit jars look somewhat like a marquis-cut diamond and are more decorative for gifting purposes. Like the U.S. brands, Leifheit jars use 70mm and 86mm (wide mouth) lids, regardless of jar size.
A Leifheit 1L canning jar. Manufacturer photo
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Earthly roots
Preserving your own food often starts in your garden Sarah Hurlburt Lewistown Sentinel staff shurlburt@ lewistownsentinel.com Gardening has become somewhat of a life regulator for me. Growing up life revolved around it because it was a large part of our food source and it was where a lot of our days were spent as a family in the summers. From starting seeds in late winter to planting in spring to weeding and caring for the plants in early summer and harvesting into the end of fall it was a big part of my childhood. From preparing a nice See Garden / Page 12
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Garden
Continued from Page 11
plot to making the layout or designing raised beds to planting that first tiny seed a sense of anticipation and excitement for something real in life springs up inside. It gets even more fun when those seemingly lifeless tiny, little seeds send a little sprout shooting up out of the ground. I always feel like a kid on Christmas morning when I see a row of baby veggie plants peeking out of the dirt. Each week brings more work but also more joy as you watch these tiny sprouts turn into beautiful plants and see the little fruits and vegetables start to appear. If there is one thing I have really learned about gardening, there is no perfect way to do it. It’s an art and the masterpiece will turn out just as you imagine it. In the words of Bob Ross, “This is your world. You’re the creator. Find free-
dom on this canvas (in this case a plot of ground). Believe that you can do it, ’cause you can do it. You can do it.” Each year I try a new variety of tomatoes, squash, potatoes or herbs. Sometimes it is because of the interesting colors the variety promises and sometimes because of the interesting flavors it is said to bring to my table. The key is never stop trying new things when you garden. Lay it out differently each year, plant flowers among the vegetables or vegetables among your flower beds. I have always had a section of my garden designated just for flowers since I think the beauty of a flower is just as valuable to our health as a vegetable. Flowers bring us joy and make us smile and are soothing. Picking your own bouquet for your kitchen table is therapeutic. You will smile even more broadly as you sit at that table and look at your flowers as you eat that first fresh salad of the season made
with veggies that you grew too. If you don’t have the time or want to start small buy some containers at a farm or gardening store and just try a few things on your first attempt. Planting more then you can eat fresh gives you a couple of options. You can share the extra with neighbors and friends or can or freeze it. The Penn State extension website has wonderful tips on freezing, canning and other options for storing the food you worked so hard to grow. One of my favorite things to grow is butternut squash since it is so versatile and can easily be roasted and frozen. I roast it, puree it and make it into a nutritious delicious soup. Try making up your own recipes with your favorite vegetables. Learning new ways to cook the vegetables you grow
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The Sentinel — 13
Drying jerky
Meat snack can be stored weeks without refrigeration By Martha Zepp Penn State Extension Instructions for making jerky from a variety of meats (beef, pork, venison, turkey, ground meat): • Choose lean cuts of meat with as little fat as possible; fat can cause rancidity and off flavors. • Avoid highly marbled cuts. Lean flank steak and round steak are good choices. • To make jerky from ground beef, choose ground round, lean or extra lean ground beef. • If making jerky from venison, freeze at 0 degrees or below in portions that are six inches or less in thickness at for at least 30 days to kill trichinella parasites that might be in the venison. Remove as much fat as possible; this prevents “off” flavors. Remove any visi-
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ble fat, connective tissue, and gristle from the meat. Partially freeze the meat for ease of slicing. Slice slightly frozen meat into strips that are 1/4 to 3/8 inch thick, 1 to 1 1/2 inches wide and 4 to 10 inches long. Jerky cut on the grain of the meat is
chewy; cutting across the grain makes it more tender. Strips may be flattened with a rolling pin for uniform thickness. Cook the meat strips to the necessary 160 degrees by baking them in the oven See Jerky / Page 14
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14 — The Sentinel
Jerky
Continued from Page 13
or simmering them before drying. Using the oven method, place the prepared strips of meat on cake racks with baking sheets underneath, and bake in a 325-degree oven. Check the internal temperature of the meat using an instant read thermometer to make sure the meat has reached 160 degrees. To simmer jerky in a marinade, prepare two to three cups of your favorite jerky marinade and bring it to a rolling boil over medium heat. Add a few meat strips, making sure the marinade covers them. Reheat to a full boil for one minute. The National Center for Home Food Preservation allows you to marinate the strips of meat 1 to 2 hours or overnight in the refrigerator before cooking it in the marinade but cautions that meat marinated for several hours may be very salty. Do not reuse marinades. Marinades are used to tenderize and flavor the jerky before dehydrating it. The National Center for Home Food Preservation has a jerky marinade recipe, and there are many commercial mixes available for purchase. Heating the meat to 160
degrees before dehydrating assures that any bacteria present will be destroyed. Drying the meat removes moisture which prevents enzyme reactions and growth of microorganisms such as bacteria and molds. If improperly cooked, homemade jerky may contain bacteria that can result in severe, life-threatening illness and possibly death. Using the dehydrator alone will inactivate microorganisms but not kill them. The right conditions of heat and moisture may cause the microorganisms to become active without the consumer being aware of a potentially dangerous situation. To dehydrate jerky, place the strips in a single layer on drying racks after baking or simmering to 160 degrees. Avoid overlapping or touching pieces. Dry the strips at 140 degrees in a dehydrator, oven or smoker. Maintain a constant dehydrator temperature of 140 degrees during the process. This is important because the process must be fast enough to dry food before it spoils, and it must remove enough water to prevent microorganisms from growing. For oven drying, the temperature of the oven should not exceed 170 degrees. The door should be propped open
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2 to 6 inches. Circulation can be improved by placing a fan outside the oven near the door. It will take five to six hours to dry. Thinner strips will take less time. Because you have precooked the meat, it will take less time to dry than older methods where the jerky was made with raw meat. To test for doneness, allow a strip to cool five minutes and bend it. Strips should crack but not break when bent and should not contain any moisture or underdone spots. Refrigerate the strips in an airtight container overnight and check again for doneness. If necessary, dry strips further. If the strips were not heated in marinade prior to drying, they can be heated in an oven after drying. Place strips in a single layer but not touching on a baking sheet. Heat for 10 minutes in an oven preheated to 275 de-
grees so strips reach a temperature of 160 degrees. Thicker strips may require longer heating to reach this temperature. Before storing, blot off any excess fat. Jerky may be wrapped in a paper towel for several hours to absorb grease. Store jerky in an airtight container because it will absorb moisture very easily from the air. Glass is a good long-term storage container that is moisture proof and will prevent odors from escaping. Store in a cool, dark place. Depending upon the meat used, jerky should be eaten within one to three weeks. For longer storage, freeze the jerky to prevent rancidity. ••• Martha Zepp is a program assistant with Penn State Cooperative Extension, based in Lancaster County.
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Freezing food properly makes for better preservation By Martha Zepp Penn State Extension Water and foods freeze differently. When water freezes and ice crystals form
there is actually a small amount of heat produced. The temperature of the water remains at 32 degrees as the ice crystals grow, and then a rapid temperature drop occurs as the ice crystals cool. Because foods are a complex mixture of many substances, their freezing point is below the freezing point of water. A slow temperature drop occurs as ice crystals form within the food. The temperature then drops more quickly as the crystals cool inside the food. Each food will freeze differently based on things like the
amount of water, sugar, muscle tissue or air in the food. Rapid freezing improves the quality of the food. The faster food freezes, the smaller the crystals that form. Small crystals do less damage to cell walls. Slow freezing produces large ice crystals that punch through cell membranes. As a result, when foods with large ice crystals thaw, there is more dripping and loss of liquid. Small crystals are unstable and over time grow to form larger crystals. This is especially noticeable in the freeze-thaw cycle in frost-free freezers. During the defrosting period, the food thaws slightly, allowing ice
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crystals to grow and rupture more cells when they refreeze. Opening the freezer door also allows heat to enter the freezer and repeat this freeze thaw cycle. A chest type freezer may be better in reducing heat loss from opening the door because warm air rises. Evaporation occurs during the freeze-thaw cycle resulting in dehydration of the product. This is termed freezer burn — the dry, grayish/brown spots on the surface of the food. It is often more noticeable on meats because they are frequently inadequately wrapped. Freezer See Freezing / Page 16
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Freezing Continued from Page 15
burn occurs when frozen food is damaged by crystal growth and dehydration exposing the food to oxygen. Oxygen has a bleaching effect on the food. Freezer burn produces a loss of texture, color, flavor, and aroma. To prevent freezer burn: • Freeze food quickly and at as low a temperature as possible. Zero degrees or lower is recommended. • If you are freezing a large quantity of food at one time, set the freezer temperature 10 degrees lower than normal until the food is frozen. • To avoid fluctuating temperatures do not open the freezer more than necessary. • Choose a manual defrost freezer. • Foods like fish fillets can be dipped in ice water and in-
dividually tray frozen. This creates a coating of ice around the product to prevent exposure to air. • Select plastic bags labeled specifically for freezing. Storage bags are not vapor proof. • Squeeze air out of bags before sealing and seal tightly. Vacuum seal bags also remove air. • Minimize headspace in plastic containers. Place a crumpled piece of plastic wrap or waterproof paper on top of frozen fruit to keep it under the sugar syrup. • Freezer paper has a
coating that prevents the transfer of air. Over-wrap packages of meat with freezer paper or heavy-duty aluminum foil. Surface discoloration occurs when enzymes in foods are exposed to the oxygen in air. These enzymes are inactivated in most vegetables by blanching the raw vegetable in boiling water or in steam for a specified amount of time. Steam blanching takes 50 percent more time and is desirable for foods with a high moisture content such as broccoli and cauliflower. Blanching also softens the
food, making it easier to package and destroys some microorganisms. Completely cool blanched foods before packing and putting in the freezer. The enzymes in foods that are cooked before freezing such as pumpkin puree or applesauce are destroyed in the cooking process. Enzymes in fruits are usually controlled by adding ascorbic acid (vitamin C) and/or sugar. Sugar may be added as a syrup, or sprinkled on the fruit drawing out the natural juices of the fruit. Freezing fruit in fruit juice containing ascorbic acid will help to control color loss but will not have the benefit of texture control found in sugar syrups. ••• Martha Zepp is a program assistant with Penn State Cooperative Extension, based in Lancaster County.
HOME FOOD PRESERVATION ASSISTANCE Penn State Extension is offering a series of webinars this summer focused on home food preservation. Topics include pressure canning, water bath canning, freezing, drying, quick pickles, jams and jellies, tomatoes and salsa, wild game and fermented pickles and sauerkraut. The webinars will be approximately 1 1/2 hours in length and will include lecture as well as demonstration with Q&A at the end. A link to download materials will be provided. The cost per webinar is $5. Visit our website at https://extension.psu.edu and search “home food preservation webinars” for more information or to register. Extension also offers informational fact sheets on home preservation topics. Are you looking for information on canning peaches, freezing green beans, or drying strawberries? Penn State Extension’s Let’s Preserve fact sheets can provide you with the latest, research-based information on canning, freezing and drying foods resulting in a safe and quality product. We have some 23 publications including topics like the Basics of Home Food Preservation, Freezing Fruits and Freezing Vegetables, Drying Herbs, Canning and Freezing Meat, Fruit Pie Filling as well as information on a variety of other fruits and vegetables. They are available for download on our website https://extension.psu.edu/food-safety-and-quality/homefood-safety or you can contact the local Extension to request a copy.
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Root cellars provide convenient, low-cost storage University of Alaska Fairbanks Extension Root cellars offer gardeners a method for storing produce through the winter or for holding produce until there is time for canning and freezing. Consumers can also use root cellars to store produce bought in bulk from the farmers market or grocery. High-quality, locally grown vegetables can be available from the root cellar throughout the winter. Stored fruits and vegetables are living organisms, and to keep the quality and nutritional value high, certain storage conditions should be met. The best conditions for each crop will vary, but the important requirements include temperature, moisture and
ventilation. To have the best success using cold storage, select late-maturing varieties of vegetables that have been allowed to grow late into the fall and fully mature. Temperature and humidity During the day, plants make food through photosynthesis. At night or during storage, plants respire or use the stored food to survive and keep alive. To keep produce at the highest quality, it is important to slow down the growth and respiration with cool temperatures. Respiration reduces quality and speeds up with warmer temperatures. The optimum storage temperature for most vegetables is between 32 and 40 degrees. This temperature can be
maintained by using insulation on walls and ceilings, thermostats and a heat source when needed. An adequate heat source can sometimes be as little as a 100-watt light bulb placed near the floor. Keep in mind that warm air rises and warmer temperatures will be found at the top of the root cellar. Thermometers can be positioned throughout the cellar to monitor temperatures. High humidity (between 80 and 95 percent relative humidity) keeps vegetables from drying out. The exception to this rule is with cucubits (squash family) and onions — vegetables that produce a thick wall. These vegetables prefer dry storage conditions and tend to mold when the mois-
ture is high. The easiest way to keep the moisture high is to have a dirt floor, which helps the root cellar keep a constant moisture during the winter. If the floor is concrete or wood, it may be necessary to place several pans of water on the floor. Vegetables are 90 percent water. The fuller the root cellar, the higher the humidity. That is why a small, full root cellar will work better than a larger one. Ventilation is used to help control the temperature and humidity. Excess moisture that encourages mold can be exhausted and the room can be aired out when not in use. Be sure the ventilation system is screened to keep rodents out. See Cellar / Page 18
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Cellar
Continued from Page 17
Harvest and storage Choose to grow vegetable varieties that are late maturing or have good storing qualities. Harvest as late in the season as possible before a killing or damaging frost. Vegetables should be harvested in the morning after the dew has time to dry but before the afternoon heats up the vegetables. Remove the field heat by cooling in a cold place. Produce can be grouped according to storage requirements into four groups: (1) cold and very moist, (2) cold and moist, (3) cool and dry, and (4) warm and dry. Most vegetables need a cold and very moist storage condition because of thin skin or leaves. Thin-skin produce, including beets, kohlrabi, turnips, carrots, parsnips, radishes and cucumbers, is harvested leaving a 1/2-inch stem and stored to retain moisture. This can be done with packing material or perforated plastic bags. Layer vegetables in packing materials such as moist sawdust, sand and peat moss. Leafy vegetables such as celery, Chinese cabbage, endive, kale and cauliflower should be lifted out of the garden with roots attached and replanted in moist packing material. Vegetables with strong odors, such as cabbage and turnips, are best when individually wrapped in newspaper to prevent drying out and to reduce smells. Potatoes and tomatoes need a cold, moist storage condition. Potatoes need to be cured in a warm environment before cold storage. Harvest potatoes late in the season and store in the dark at a warm temperature for seven to 10 days to allow them to dry and develop thick skins. Then move them to a cold, dark area. If potatoes are stored together in crates or boxes, they will share moisture and keep each other from shriveling. Do not store potatoes above 40 degrees or they will begin to sprout. Tomatoes are harvested
leaving a short stem attached. Place tomatoes one layer deep in a shallow box and cover with newspaper to keep them from drying out. Onions, like potatoes, are cured for several weeks after harvest. This allows the skin to become papery and the roots to shrivel. Onions are best stored in a cool, dry location with good air circulation. Onions are often braided or put in a mesh bag and hung from the ceiling of the root cellar. Winter squash and pumpkins are best stored in a dry, warm spot such as the corner of a room indoors. Cut as late as possible before a frost, leaving a 2-inch-long stem. The more mature, the thicker the skin and more resistant to decay and drying out the vegetables will be. If stored in a moist location, squash will quickly mold. Building a root cellar A root cellar should be cold, dark and damp and in a convenient location. It is easier to control temperature and humidity in a small cellar. Most families can get by with an area 4-by-6-feet in size. The most convenient location may be a walled-off part of a basement or garage area with a window for ventilation. With an inside installation, be sure to put a vapor barrier toward the inside of the root cellar to protect the rest of the house from excess moisture and rot. In both attached and separate structures select wood designed for direct burial for the walls and floor. Check with the supplier to be sure that the wood treatment is not toxic in this application. Uninsulated masonry walls will conduct the cool ground temperature into your root cellar and are very durable. Water drainage is important for keeping out surface water in the spring and during summer rains. Insulate aboveground walls to protect from cold temperatures in winter and warm temperatures in summer. Be aware that seasonal frost can extend more than four feet deep seasonally into the soil. Keep this in mind and make sure that the insulation extends below the frost line.
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The Sentinel — 19
Now you’re cookin’
Recipes to help you get started in the world of canning Editor’s note: Use all canning recipes at your own risk. Follow all safety recommendations of the Extension Service, USDA, and in the case of published material, the author.
sugar, salt and vinegar. Mix together and cook till thick. Put into jars and seal. Heat of the mustard depends on type of peppers used. Good on sandwiches.
JOHNNIE JUMP-UP JELLY Violet blossoms Juice from 1 lemon 1 package Sure-Jell 4 cups sugar Fill any size glass jar with Johnnie Jump-Up violet blossoms. Cover with boiling water; put a lid on the jar and let sit 24 hours. The next day, strain the infusion, discarding the flowers. Take two cups of the infusion and place in a sauce pan. Add lemon juice, SureJell and bring to a boil. Add sugar, then bring back to a boil and boil hard for one minute. Pour into jar, wipe rim and seal.
— Cindy Wilson, McClure
— Cindy Wilson, McClure
HOT PEPPER MUSTARD Approximately 3 1/2 to 4 dozen peppers, depending on the type of pepper used 1 gallon of water 1 cup of salt 1 quart yellow mustard 1/2 cup cornstarch 4 cups sugar 1 Tbsp salt 1 quart vinegar Wash peppers, leave whole. Soak overnight in 1 gallon of water and 1 cup of salt. The next day, wash the peppers, remove the seeds, and grind the peppers. The peppers should measure about 1 quart once ground. Add mustard, cornstarch,
CORN RELISH 2 cups white vinegar 2/3 cup sugar 1 Tbsp salt 4 cups cooked corn kernels 2 cups diced mix of red and green bell peppers 3/4 cup diced celery 1/2 cup finely chopped onion 1 Tbsp dry mustard 1 tsp celery seed 1 tsp ground turmeric Combine vinegar, sugar and salt in a large pot. Bring mixture to a boil to dissolve sugar. Add corn, peppers, celery, onion and spices. Reduce heat, simmer 15 minutes. Stirring frequently, ladle the mixture hot into jars. Wipe rims, seal. Process in boiling water bath for 15 minutes. — Cindy Wilson, McClure
PIE FILLING 4-6 quarts fruit 2 cups clear gelatin 2 cups cold water 7 cups sugar 1 tsp salt 6 cups water Mix clear gelatin and cold water until smooth and set aside. Add sugar, salt, and 6 cups water. Bring to a boil. Add clear gelatin and cook until thick and clear. Add fruit. fill jars, wipe rims, seal. Process in water bath 30 minutes; good with
peaches, cherries and blueberries. — Cindy Wilson, McClure
STUFFED PEPPERS Use Hungarian wax peppers (hot and/or sweet) and finely shredded cabbage. Cut off tops of peppers. With tweezers, remove seeds and ribs. Wash and drain. Stuff peppers with cabbage. Pack into jars, filling in around peppers with cabbage. Syrup: 1 tsp salt 1 Tbsp oil 1 quart vinegar 5 quarts water
3 cups sugar Bring syrup ingredients to a boil. Pour over peppers. Process in boiling water bath for 20 minutes. — Cindy Wilson, McClure
MINCEMEAT 1 quart roasted venison or beef, ground 2 quarts ground apples 2 quarts cider 1 quart sour cherries, drained 5 cups sugar 1/2 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice Continued on next page
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20 — The Sentinel
MINCEMEAT continued 4 oranges ground Salt to taste 1 pound raisins 1 jar maraschino cherries with juice Mix all ingredients together. Can be frozen or jarred and processed using the pressure cooker method. — Cindy Wilson, McClure
BANANA PICKLES 1 gallon cucumbers 1 cup water 1 Tbsp salt 1 tsp celery seed 3 cups cider vinegar 3 cups sugar 1 tsp turmeric 1 tsp mustard seed Cut cucumber in quarters lengthwise. Pack tightly into jars. Combine remaining ingredients. Bring to a boil. Pour over pickles in jars. Wipe rims. Seal. Process in boiling water bath for 10 minutes. Let stand for two weeks before eating. — Cindy Wilson, McClure
PEPPER RELISH 4 of each: yellow, green, red peppers 10 onions 1/2 cup salt Water to cover Cut peppers and onions fine, cover with water and salt for fice minutes. Drain. Place in large kettle. Add: 1 1/2 tsp salt 1 1/4 cups sugar 1/2 tsp celery seed 1 pint vinegar Bring to a boil. Boil 20 minutes. Put in jars, wipe rims, seal. — Cindy Wilson, McClure
BAKED BEANS 1 large onion, diced 1/2 pound bacon, cut up 2 40-ounce cans butter
beans 1/2 tsp mustard to taste 3/4 30-ounce bottle ketchup 1-2 pounds dark brown sugar to taste Dash liquid smoke Drain beans saving some of liquid to use if beans get thick. Places everything in roaster. Bake in oven for 1 hour. Remove from oven. Cool slightly. Place in wide mouth pint jars. Process for 20 minutes in water bath. — Cindy Wilson, McClure “So Easy To Preserve” is a nearly 4-page book produced by the National Center for Home Preservation at the University of Georgia Cooperative Extension. It contains the latest U.S. Department of Agriculture recommendations for safe food preservation and 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. It is available in printed form or online at https://nchfp.uga.edu/publications/publicationsuga.html. Here are several recipes from the book:
PEAR BUTTER 2 quarts pear pulp (about 20 medium, fully ripe pears) 4 cups sugar 1 teaspoon grated orange rind 1/3 cup orange juice 1/2 teaspoon ground nutmeg Wash hands with soap and water for 20 seconds. Gently rub pears under cold running water. Cut pears in quarters and remove cores. Cook until soft, adding only enough water to prevent sticking (about 1/2 cup.) Press through a sieve or food mill. Measure pulp. Add remaining ingredients and cook until thick, about 15 minutes. As mixture
thickens, stir frequently to prevent sticking. Pour hot butter into hot sterilized jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process five minutes in a boiling water bath or atmospheric steam canner (at altitude of 01000 feet; add one minute to processing time for each 1000 feet of additional altitude). Remove canner lid. Wait five minutes before removing jars. Makes about four half-pint jars. OSCAR RELISH 8 cups chopped fresh peaches (about 12 large) 8 cups chopped ripe tomatoes (about 12) 2 cups diced green sweet peppers (2 large) 1 tablespoon red hot pepper, ground (1 pepper) 2 cups ground onions
(about 6) 4 cups light brown sugar (firmly packed) 2 cups cider vinegar 1 1/2 teaspoons canning or pickling salt 4 tablespoons pickling spice, tied in cheesecloth bag Peel and pit peaches. Chop into small pieces. Peel and chop tomatoes into 1/2inch pieces. Remove stem and seed from peppers and dice into 1/4-inch pieces. Peel onions and grind in food chopper. Grind red hot peppers. Combine all ingredients in 10 quart saucepan. Cook and stir about 1 1/2 to 2 hours, until it reaches desired thickness. Pack in hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if Continued on next page
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OSCAR RELISH continued needed. Wipe rims of jars with a dampened clean paper towel; adjust twopiece metal canning lids. Process in a boiling water canner for 20 minutes. Use two small hot peppers if you like a hotter relish. For milder relish, substitute Tabasco to taste (1/2 to 1 teaspoon) for the peppers. MANGO LEATHER 4 cups mango puree (from about 4 large, unripe mangoes) 1 cup clover honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves Preheat electric dehydrator to 140 degrees. (If not using
electric dehydrator, see below.) Wash and peel mangoes, chop roughly into chunks. Puree in blender until smooth. Pass puree through a food mill or sieve; discard any coarse fiber extracted in food mill. Add honey and spices to the puree and mix thoroughly. Lightly spray two fruit roll tray liners from an electric dehydrator with vegetable oil cooking spray. Spread mango mixture evenly to 1/4-inch thickness on the trays. Position fruit roll liners on dryer trays and place in dehydrator. Dry continuously for about 10 hours. Maintain dehydrator air temperature steadily at 140 degrees. (Monitor the dehydrator air temperature periodically with a thermometer.) Remove
trays from dehydrator when puree is dry, with no sticky areas (about 10 hours; this will be highly dependent on the relative humidity of the drying room). Test for dryness by touching gently in several places near center of leather; no indentation should be evident. Peel leather from trays while still warm. Leave the second tray on the dehydrator while you peel the first leather, or re-warm leathers slightly in the dehydrator if they cool too much prior to peeling. Cut into quarters, lay on a piece of clean plastic food storage wrap about 1 to 2 inches longer at each end of the leather and roll together into fruit leather rolls. When cool, twist the ends of the plastic wrap tightly to close. Store fruit
rolls in freezer-quality zippered plastic bags or airtight plastic container for shortterm storage, up to about 1 month. Leathers should be stored in a cool, dark, dry place. For longer storage up to a year, place tightly wrapped rolls in the freezer. Notes: Electric dehydrators produce the most reliable results. If you want to use an oven instead, it should be able to maintain a temperature as low as 140 to 145 degrees. Use cookie sheets with edges. Line with plastic wrap, being careful to smooth out the wrinkles, or spray with vegetable oil cooking spray. Do not use waxed paper or aluminum foil. Fruit leathers can be poured into a single large sheet or into several smaller sizes along the cookie sheet. Continued on next page
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MANGO LEATHER continued Avoid pouring puree too close to the edge of the cookie sheet. Set oven at the lowest setting (140 to 145 degrees — if your oven does not have a setting this low, it may not be suitable for home drying of foods). Place the cookie sheets with puree on oven racks. Leave the oven door open about 2 to 6 inches. Check oven temperature periodically with a thermometer to keep the air temperature at about 140 degrees. If the temperature gets too high, the oven may have to be temporarily turned off, and then turned on again. Drying time will be longer for the large leather than smaller ones. Drying time may also be longer in a regular oven than in an electric dehydrator, depending on temperature control during drying. For a large leather, begin checking your leather at 8 to 10 hours, however. If you prefer less sweetness, the honey may be omitted. If you would prefer a lighter color, add 1/4 teaspoon of ascorbic acid to the mango puree with the spices.
PICKLED EGGS There are no home canning directions for pickled eggs. All of the following pickled egg recipes are for storage in the refrigerator. Pickled eggs should never be at room temperature except for serving time, when they should be limited to no more than two hours in the temperature danger zone of 40 to 140 degrees. Caution: Home pickled eggs stored at room temperature have caused botulism. To reduce the risk for botulism when pickling, food items should be washed and cooked adequately, and utensils, containers, and other surfaces in contact with food, including cutting boards and hands, should be cleaned thoroughly with soap and warm water. Containers (e.g., jars and lids)
in which pickling will occur should be sterilized (e.g., placed in boiling water for a prescribed period). Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices and perhaps other seasonings. Pickling solutions are heated to boiling, simmered for five minutes and poured over the peeled eggs. Egg whites tend to be more tender if a boiling solution is used instead of room temperature solutions. Eggs used for pickling should have clean, sound shells. Small or medium eggs are usually a good choice for pickling so the seasoning can penetrate into the egg. Fresh eggs are the best to use for pickling, although eggs at least a few days old will peel better after boiling. The container used for the eggs should be one that can be closed or sealed tightly; glass canning jars work well. The eggs are to be completely covered with the pickling solution during storage. A quart-size canning jar will hold about one dozen medium-sized eggs. After making the eggs, the eggs require some time to season (i.e., pick up the flavors from the pickling brine). Keep them refrigerated at all times. If small eggs are used, one to two weeks are usually allowed for seasoning to occur. Medium or large eggs may require two to four weeks to become well seasoned. Use the eggs within four months for best quality. Each of these recipes uses 12 peeled, hard-cooked eggs. The directions for each recipe are to bring all the ingredients except the eggs to a boil, reduce the heat and simmer for five minutes. Pack no more than one dozen peeled, hardcooked eggs loosely into a warm, pre-sterilized quart jar (or other similar size container which can be closed tightly). There needs to be plenty of pickling solution, enough to completely cover the eggs.
Pour the hot pickling solution over the eggs in the jar, cover and refrigerate immediately.
SWEET AND SOUR EGGS 11/2 cups pasteurized apple cider 1/2 cup cider vinegar 1 package (about 12 oz.) red cinnamon candy 1 tablespoon mixed pickling spice 2 tablespoons salt 1 teaspoon garlic salt DARK AND SPICY EGGS 1 1/2 cups cider vinegar 1/2 cup water 1 tablespoon dark brown sugar 2 teaspoons granulated sugar 1 teaspoon mixed pickling spice 1/4 teaspoon liquid smoke or hickory smoke salt
2 teaspoons salt DILLED EGGS 1 1/2 cups white vinegar 1 cup water 3/4 teaspoon dill weed 1/4 teaspoon white pepper 3 teaspoons salt 1/4 teaspoon mustard seed 1/2 teaspoon onion juice or minced onion 1/2 teaspoon minced garlic or 1 peeled garlic clove PINEAPPLE PICKLED EGGS 1 can (12 oz.) unsweetened pineapple juice (if sweetened pineapple juice is used, omit sugar) 1 1/2 cups white vinegar 2 medium onions, peeled and sliced 1/4 cup sugar 1 teaspoon salt 1 teaspoon whole pickling spice
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The Sentinel — 23
These recipes come from the book that was the inspiration for the magazine: “Canning Essentials,� by Jackie Callahan Parente.
SAUERKRAUT 25 pounds of cabbage 3/4 cup canning or pickling salt Additional brine, if needed Work with about 5 pounds
of cabbage at a time. Remove the outer leaves, then wash and rinse the cabbage thoroughly. Cut the heads into fourths and remove the hard cores. Slice the cabbage thinly (with the grain) to produce long, 1/16-inch thick threads (not short “Dixie� or “Cross-Cut� pieces). Put five pounds of cabbage shreds and 3 tablespoons of canning salt into a large stainless-steel, plastic or glass bowl. Work in the salt to draw out the juices then pack the cabbage firmly into your crock. The brine must cover the cabbage. Repeat in five-pound batches until all the cabbage is salted and packed into the crock and is covered with brine. Add additional brine if necessary.
Add a lid and weights to keep the cabbage completely submerged below the brine. To make a good weight, fill two or three quart jars with water and cap them. Place the jars on top of the plate or lid. Cover the crock loosely with a cloth. Store the crock in a location that will maintain a consistent temperature — ideally, 70 to 75 degrees. If stored at a lower temperature, fermentation will be slower and take longer. Do not store below 60 degrees. Depending upon the temperature, it will take between three and six weeks to ferment. Check for fermentation activity every few days and remove any scum that forms on the top. If the brine
level drops, add more brine to keep the kraut covered. When the fermentation is complete, you can store sauerkraut in a covered container in the refrigerator for up to three months, or process it using a water-bath canner: from a boil, 10 minutes for pints and 15 minutes for quarts. GOOSEBERRY KETCHUP 4 pounds gooseberries 2 pounds white sugar 1/2 pint vinegar 1 tablespoon cinnamon 1 tablespoon cloves 1 teaspoon black pepper 1 teaspoon salt Boil all ingredients together for 30 minutes or until thick. Stir frequently to prevent sticking.
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Monday - Friday 7-6; Saturday 7-5 17815 Rt. 35 South, Port Royal www.walnutcheesenook.com walnutcheesenook@gmail.com 717-436-5632
• Hunting and Western Boots ‡ &KLOGUHQ¡V %RRWV 6KRHV ‡ ,ULVK 6HWWHU :ROYHULQH 5RFN\ 0XFN 5HG:LQJ &DUROLQD 'RXEOH + 'U\VKRG 6NHFKHUV ‡ 6KRH 5HSDLU PRUH
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24 — The Sentinel
Don’t Miss This Opportunity Valley View has a limited number of new cottages available. Call today! • Full kitchen with dining area
• Beautiful sunroom leading to outdoor patio
• Comfortable living room
• Two-car garage
• Large master bedroom with ensuite
• Separate laundry room
• Spacious 1,512 square foot floor plan
• Guest bedroom and bathroom
INCLUDED SERVICES: • Grounds maintenance including lawns, shrubbery, and trees • Pest control • Water and sewer • Trash removal • Snow removal • Maintenance and repairs of cottage and furnished appliances • And more!
Retirement Community 4702 E. Main St. Belleville, PA • 717.935.2105 • www.vvrconline.org
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