Canning Applesauce

So, my mom gave me this awesome birthday present. It's just what any aspiring Domestic Goddess would want, right?


I promptly went out and bought 3 half-bushel boxes of apples (and the salsa screen for next year's salsa making!!) By the way, you can also get the pumpkin screen, the berry screen, the grape spiral. Want a Victorio? See http://www.victoriokitchenproducts.com/

If you are in Utah County, they are sold at the Bosch Kitchen Store in Orem. If you are in the Ogden area, they are sold at Kitchen Kneads.



Using the applesauce recipe in the Ball Blue Book, first I quartered the apples, popped them into some water-filled pots, and cooked them until tender. By the way, I used a combo of Red Delicious and Jonagold and the sauce was sweet enough that I didn't add any sugar.


After the apples cooked, they were dumped into Kat's 45-quart bowl (Jealous? Want one? Kat will take care of you over at Ram Kitchen Supplies). Seriously, people, I love Kat and I love Kat's bowl.


Next came the ooey gooey part, which the family loved. Unless you are an octopus, it would be helpful to have the following helpers: The Crank Turner, The Plunger, The Chute Filler, The Scraper, and The Boss (that's me!)



The Crank Turner had to crank so much that his arms hurt. No pain, no applesauce, I guess.

The Ball recipe required me to hot pack the applesauce, which meant I had to put it back into a pan, bring it to a boil, and simmer 5 minutes. Then I packed the applesauce into clean jars, affixed hot lids and rings, and processed according to published instructions.

Sorry. There is not pic of the finished product. But I did get 15 quarts from the apples I had bought (although the family had eaten quite a few before we started, so I would have gotten more).

I can't wait to do it again.

P.S. Want a tip straight from the School of Hard Knocks? I learned that if you cook the apples until they are REALLY mushy, they go through the food mill SO much easier and you get a bigger yield. I think my first batch wasn't quite cooked well enough, which meant there was a lot of muscle-hurting crankin' to do. Live and learn, yes?

Canning Peaches

I'll admit that I'm a rookie at canning peaches. This is only my second go-around, but I decided to document the process.

My first attempt (years ago) was not successful because I chose a good eating peach, not a good canning peach, and I think they were too ripe. I had used Angelos on my first attempt and will never do that again.

This year I selected O'Henries. I would have preferred to have bought Lemon Elbertas, but it was too late in the season by the time I got around to it (you know what they say about snoozing and losing....) Whatever peach you decide to get, make sure the pit is free (freestone) and not a cling. You'll hate yourself if you get cling peaches.

Also, I used Ball's Blue Book for instructions and processing times, adjusted processing times according to their elevation chart, and elected to use an extra-light syrup.


I like to do as much prep work ahead of time as possible, because once the skins come off the peaches, they begin to brown. So, I prepped two recipes of syrup and had it ready to go.

Also, I always wash my jars ahead of time, and I keep my lids and rings in a pot of hot water on the stove. Also, I wash all the fruit before I begin.



Next, I filled one side of the sink with COLD water and put a strainer in the other side (for skins and stems).


Using several pots of scalding hot water, I blanch the peaches for about 1 minute (the skins will begin to wrinkle or split). You don't want to cook the peaches so it is important to get them out pronto.



The blanched peaches then get dumped into the sink of cold water, and if you are lucky, you can get your kids to skin them for you!


Quickly pit and slice into halves, quarters or smaller slices (more can fit into the bottles if the peaches are sliced smaller). Some people scrape the reddish brown inner part of the peach out. Whatever. Do it if you want.

I fill a bowl of cold water with fruit fresh in it so that the peaches won't brown too much. Then I fill jars, shaking/twisting the jar occasionally to settle the fruit into the bottom. Some people painstakingly arrange the slices in pretty layers. Whatever. Do it if you want.

Don't forget to get a pot of syrup on while you are slicing and filling bottles. When it is ready, fill each jar, wipe the rim, and affix the lid and ring.


Then process according to process method and instructions. This recipe called for water bathing. Just as a reminder, you begin counting the processing time when the water is at a rolling boil. And, of course, the lid should be used!

After processing, let them cool and wait for the ***POP*** When totally cool, check each seal, wipe them down, remove the rings, date, and store. Then eat.

Conversion Chart for Dry Pack Canning Bulk Product

The Springville LDS Cannery (aka Home Storage Center) has a wonderful list which helps you plan how many #10 cans or pouches you'll need for dry packing. So, I give them credit for putting this information together.

Beans (black): 25 lb. bulk = 4-5 cans or 3-6 pouches.
Beans (pinto): 25 lb. bulk = 4-5 cans or 4-6 pouches.
Beans (white): 25 lb. bulk = 4-5 cans or 3-5 pouches.

Dry Nonfat Milk: 25 lb. bulk = 6-7 cans or 5-7 pouches.
Rice: 25 lb. bulk = 4-5 cans or 4-6 pouches.
Sugar: 25 lb. bulk = 4 cans or 3-5 pouches.

Wheat (red): 25 lb. bulk = 4-5 cans or 3-5 pouches.
Wheat (white): 25 lb. bulk = 4-5 cans or 3-5 pouches.
Apples: 15 lb. bulk = 11-12 cans or 9-10 pouches.

Carrots: 25 lb. bulk = 8-9 cans or 8-10 pouches.
Macaroni: 20 lb. bulk = 5-6 cans or 4-5 pouches.
Oats (quick): 25 lb. bulk = 9-10 cans or 8-9 pouches.

Oats (regular): 25 lb. bulk = 8-9 cans or 6-7 pouches.
Onions (dry): 35 lb. bulk = 12-13 cans or 10-12 pouches.
Potato Flakes: 25 lb. bulk = 13-14 cans or 10-12 pouches.

Spaghetti: 25 lb. bulk = 5 cans or 3-5 pouches.
Refried Beans: 25 lb. bulk = 10-11 cans or 8-9 pouches.
Hot Cocoa Mix: 25 lb. bulk = 4-5 cans or 3-5 pouches.

White flour: 25 lb. bulk = 5-6 cans or 4-5 pouches.
Fruit Drink Mix: 25 lb. bulk = 4 cans or 3-5 pouches.

Botulism & Canning Practices

I have recently learned about two canning practices, widely explained on the internet, that are totally unsafe and can lead to serious illness or death via the botulism toxin.

1) The baking of bread or cakes in glass canning jars.

Unsafe practice: A batter of banana bread, zucchini bread or similar cake or bread is spooned into glass canning jars and baked. After baking but while jars are still hot, a canning lid and ring are secured. As the jar cools, the air is removed from the jar and the lid is vacuum-sealed into place.


2) The sealing of butter or margarine in glass canning jars.

Unsafe practice: The butter or margarine is melted and then placed in a glass canning jar. Once again, a canning lid and ring are secured while the jars are hot, and a vacuum-seal is created as the jars cool.

_ _ _

In both cases, an environment supportive of botulism growth is created. In order for botulism to produce its deadly neurotoxin, it needs three things: no oxygen, low acidity, and a tiny bit of moisture.

If a botulism bacteria is placed in a this environment, it begins to produce a neurotoxin, which if consumed, begins to paralyze muscles. Victims often need antitoxin drugs to deal with it; others need life support when they can no longer breathe on their own, and others succumb and die.

Improper home-canning methods are a major culprit of botulism poisoning.

Canning Rules to Live by:

• Use a recently published canning book which contains tested recipes. Do not get canning recipes from the internet, old books, word-of-mouth, etc. Do not make up your own recipes.
  
  
• Follow the recipe and instructions exactly. Do not substitute or omit ingredients. This can change the acidity of the product.
  
  
• If the recipe says to pressure cook, do it! Pressure cooking and water bathing are NOT interchangeable methods. A pressure cooker is designed to bring low-acidic food up to higher temperatures.
  
  
• Process according to the appropriate time and pressure.

More Info:

• http://www.uga.edu/nchfp/publications/uga/uga_can_breads.pdf
  

• http://www.cdc.gov/nczved/DFBMD/disease_listing/botulism_gi.html
  
  
• http://www.nlm.nih.gov/medlineplus/botulism.html

Dry Packing with Kids

The last time we dry packed at home, the kids wanted to help a lot. That was fine, except we had sugar everywhere (that's the point at which the kids got banished from the kitchen!) I got smarter this time and planned some kid-friendly tasks!

Putting the can inside a wheat-filled bowl allowed Abby to scoop the wheat into the can without getting wheat everywhere. She was happy, and I was happy.

Abby's job was to put the labels on all the cans.

Abby was a very good box organizer. She'd line empty boxes up for her dad and hold down the flaps for me while I taped up the boxes. She really did help a lot that day and she made the job go by faster.

Dry Pack Canning w/ Photos

LDS Cannery: The LDS Cannery is a great place to dry pack commodities. The new facility in Springville is a walk-in facility with no appointment necessary. Other facilities may require an appointment, so call first. Each facility has everything you need to dry pack: bulk products, cans, lids, oxygen packets, labels, and boxes. From my experience, it is best to work in groups of at least 2-4 so that the process moves more quickly. It is ideal to use the LDS cannery facility if you don't want the mess at home, you live close by, and your schedule is flexible. Be advised that you cannot buy commodities elsewhere and then bring them into the cannery.

Dry Pack at Home: Did you know that the LDS Cannery has dry pack canners that can be scheduled for home use? You can schedule the canner for about 3-4 days and have the flexibility of canning at home. Dry packing at home is ideal if you'd like have your kids help, if your schedule conflicts with the dry pack facility hours, if you'd like to do a little at a time over several days, or if you have product at home that the LDS cannery is currently out of.

Photos: Here are some pictures of our latest dry packing experience, done at home:

Step 1: If you want to dry pack at home, you need to prepare by buying commodities in bulk. Prices are great at the LDS cannery, but you might find cheaper product elsewhere. Gather the items ahead of time. Be advised that not every commodity is suitable for long-term storage due to high water content or oily components.


Step 2: Estimate how many cans you'll need, which is based on the pounds of product you have. Here are some estimates to guide you in your planning:

Wheat, rice, sugar: 4 cans per 25 pounds
Beans: 5 cans per 25 pounds
see a complete list here

Step 3: Buy your #10-sized cans & other supplies from the LDS Cannery. Don't forget the metal lids, oxygen packets, labels, and boxes. You will need one oxygen packet for every can, except those cans that contain sugar (it turns the sugar rock hard). Six cans fit into a box (called a case). The LDS Cannery gives out free labels. Get one for every can and one for every box (that way each case is labeled on the outside).

TIP: Spend the time to calculate before you go to the cannery. That way you'll know exactly what you need and how much.


Step 4: The canner weighs about 40 pounds, so two people should lift it. I got it out of the tub on my own, but it was a battle. It is secured to the countertop with two C-clamps. Use a double-folded towel to prevent damage to the countertop.



Step 5: Fill the cans within 1/4 inch from the top (we topped these cans off later). You don't want to leave the oxygen packs out too long because they are activated after about 30 minutes. So, get the cans all ready for sealing and put the oxygen pack in at the last minute (remember, no oxygen packs for sugar!)

Step 6: Seal and label each can. I let kids help fill the cans, but an adult should use the machine.


Step 7: Label the box with a product sticker, the number of cans in the box, and the year. If you have a case with, for example, 3 wheat cans and 3 sugar cans in it, use a sticker for each product. That way you'll know how many of each you have in the box.

Tip: if you decide ahead of time where and how your boxes will be stored, you can put the label in the correct spot. It helps!

Canned Veggies & Beans

Yeah, I know, it seems like a lot. But when you add it all up, it's not quite enough, actually.

Deciding What to Buy: I decided that I wanted to have one canned vegetable for each day of the year. Canned corn and beans are the only two we'll eat, so that's what I bought.

Years ago I'd buy items for emergency use even though we didn't use those items in our regular meals. Lesson learned! Now I buy things that I can and will use.

In addition to the veggies, I bought a stack of refried beans. Since we eat so many of these (and Abby loves them), we go through a ton. I am worried I didn't buy enough.

Rotation: Since the cases were purchased at different times, I put the newer cans on the bottom and stacked them up by age. Each case is dated and the oldest cans will be used first. All I have to do is take from the top of the pile.

Expiration dates: Personally, I don't get too fussy about expiration dates, except if the item is really old. Currently I am using up some really old green beans that are barely edible because years ago I didn't rotate my storage correctly. Lesson learned!