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CAN IT!

Preserving Summer (just like Grandma did)

Clockwise: Peach Salsa, Apricot Freezer Jam, and Canned Peaches

Many of us grew up with our grandmas and mothers canning the harvest of the garden to be enjoyed all through the winter. Even though we can buy everything at the grocery store, it's still a wonderful tradition for many and a money saver. Here are some of our favorites that are worth the work!

Canned Peaches

RECIPE & PHOTO BY MELISSA SPELTS

My mom and grandmothers always had bottled peaches in their pantry. With peach orchards surrounding us, we live in the perfect place to have canned peaches in our pantries.

Elberta peaches are my favorite.

They are so sweet and delicious. There are many varieties of peaches, and some of those would be great to can as well. Ask your local farmer which varieties are best.

CANNING PROCESS STEPS

Step 1: Gather the peaches

Start with 11 to 12 lbs of peaches; this will make 7 quarts of bottled peaches. I like my peaches with light syrup, so I use 2 cups of sugar to 1 quart of water.

Step 2: Remove the skins

This method is called blanching. Fill a large pot with water and bring to a boil. Dip the peaches in the hot water for 30 seconds to 1 minute. This loosens the skins so they will slip right off. Use a slotted spoon to lift out of the hot water and place in a bowl or sink of cold water.

Step 3: Fill jars

After removing the skin and pit, slice up the peach and place in canning jars. Once your jar is full, add your sugar and water, leaving ½ inch of space at the top. Remove all air bubbles by sticking a spoon down to the bottom and lifting the peaches gently a few times. Air can get trapped where you can’t see it and needs to be removed.

Step 4: Add lid and ring

Wipe the rim of the jar clean with a damp rag and put the lid and ring on.

Step 5: Process

Load your full, closed jars into a water canner with about 2 inches of water above the jar tops. Bring the water to a boil and let boil for 30 min.

Step 6: Finish

Use a jar lifter to remove hot jars and place them on a towel. Then let them sit for 24 hours. You can tell if your jars are sealed by pressing down on the middle of the lid. If it pops, your jar didn’t seal. If you have jars that did not seal, place them in your fridge and eat them within the week. Sealed jars will last for at least 2 years.

HOME CANNING SAFETY:

-Always start with clean jars -Boil the lid and ring before using -Work in a clean environment

Peach Salsa

RECIPE & PHOTO BY ANN PARK

7 cups peaches, chopped 7 cups tomatoes, chopped 3 onions, diced 1 ½ cups bell peppers, chopped 3 cloves garlic, minced ½ bunch cilantro, chopped 3 limes, juiced 1 cup vinegar 2 tsp salt 4 jalapenos with seeds Other hot peppers (to taste) ¼ cup instant clear jell (for thickening 200 degrees and above) ¼ cup sugar

Add all ingredients (except sugar and clear jell) to a large pot and bring to a boil. Mix clear jell into sugar, and add the mixture gradually into the salsa. Stir carefully and add it slowly so you don’t get lumps. Simmer for 10-15 minutes. Stir every few minutes and make sure not to burn! Fill clean pint jars, leaving about half an inch of headspace. Prepare lids and rings according to directions and put lids on jars. Process in hot water bath for 15 minutes for pints, 30 minutes for quart jars. Hot water bath canning instructions: place lids on jars and put into canning kettle. The jars should be completely covered with water. Bring the pot to a boil and begin timing when the pot boils. Remove the jars carefully and let them cool for 24 hours. Check to make sure each jar is sealed. Store in cool dark place.

Apricot Freezer Jam

RECIPE & PHOTO BY HAILEY MINTON

4 cups apricots, finely chopped (approximately 2 1/2 lb.) 2 Tbsp. fresh lemon juice 3 cups sugar 1 box of Sure Jell Premium Fruit Pectin 1 cup water

Wash and rinse containers that hold around 1 to 2 cups. Wash apricots, discard the pits, and finely chop them. Do not peel them. Combine the exact measurements of apricots and lemon juice in a bowl and set to the side. Measure the exact amount of sugar and add to a large saucepan. Mix in 1 box of Sure Jell with the sugar. Stir in 1 cup water and bring the mixture to boil on medium-high heat, stirring constantly. Boil and stir for one minute. Stir in the apricot and lemon juice mixture quickly. Stir 1 minute or until thoroughly mixed Pour into prepared containers, leaving 1/2 inch space at the top for expansion during freezing. Cover. Let stand at room temperature for 24 hrs until set before moving to the freezer or fridge. TIPS: Have you ever made jam to find the sugar

Precision is essential when you make jam!

RECIPES crystalized later? Here are a few things you can do to prevent it and fix it when it does happen. Prevent: Make sure the fruit and liquid to sugar ratio is precise. Crystals will form if there is more sugar than the fruit can hold. Cook at a rapid boil. Follow the recipe precisely and don’t over cook. Sometimes crystals will form on the sides of the pot as you cook the jam. Before you fill the jar, take a damp cloth and wipe the sides of the pot to prevent sugar crystals from sneaking in. Cooking Jellies or jams in a single batch will increase your chances of it turning out great! Fix: Low, even heating melts the crystals. That being said, you can use the stove or a microwave to melt the jam back into shape. The dishwasher is a great option as well! Just make sure the lids are on TIGHT and put your jars of jam in the dishwasher for a cycle.

Stewed Tomatoes

RECIPE & PHOTO BY MELISSA SPELTS

This is my favorite thing to bottle and have in our pantry. It is so easy to just pull out a jar of the stewed tomatoes, purée them (mix in a blender or food processor), add some seasoning, and you will have the perfect tomato soup in which to dip a grill cheese sandwich or some crackers. You can add a jar of these to your favorite spaghetti sauce or taco soup. I love how versatile they are.

20 tomatoes 1 to 2 stalks celery (chopped) 1 yellow onion (diced) To prepare the tomatoes

Bring a large pot of water to a boil. Carefully drop whole tomatoes in the boiling water for 1 minute. Immediately remove and place in an ice bath. As soon as they are cool enough to handle, pull skins off with your hands. Core and cut into large chunks.

Stew Tomatoes and Vegetables

Add tomatoes, celery, and onions to a pot and boil for 10 minutes. In another pot, boil water and put canning lids and rings in to sterilize. I put the glass jars in the dish washer and pull them out when they are still hot. Using a funnel, ladle the stewed tomatoes into warm jars. Leave a half inch of space above the tomatoes in the jar. Wipe the rim of the jar clean with a damp rag. Add a warm lid, twisting the ring until just finger-tight. Using a jar lifter, lower each jar into the your canning pot of water. Once pot is full, make sure you have 2 inches of water above your jars. Make sure the water isn’t too hot so the jars do not shatter. Bring the water to a boil and set your timer for 45 minutes. Turn off the heat and let the jars sit in the pot for 5 minutes. As you pull your jars out, place on a towel and let sit for 24 hours. Shelf life is 1 year, as long as the lid doesn’t pop.

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