This week I had the opportunity to attend a series of Master Home Food Preservation classes in central Indiana. I can’t even express my excitement over the valuable information that was shared during the week long certification class. We learned of techniques for freezing, water bath canning, drying, pickling, and pressure canning through PowerPoint slides and hands-on lab time.
It was a long, sometimes exhausting, week where I spent time with other classmates testing various techniques for preserving the best of the season. One important point that I would like to make about home food preservation is one that focuses on food safety…Never use a recipe that has not been tested by a reputable entity such as the USDA or Ball Canning. Use recipes that have been developed no earlier than 1995 as food science and technology specialists have shared new information that focuses on current food safety practices. The USDA is one of the only sources I use for my canning recipes. Here is the link for the National Center for Home Food Preservation/USDA canning recipe book.
You can download the whole book for free. The recipe for apple slices is on page 7. I can’t stress how important it is to use a laboratory tested recipe. It’s a matter of life and death! Botulism is no laughing matter so it’s important that you follow tested recipes exactly as they are written. Do not alter ingredients or quantities. Process as directed. I recommend using recipes as advised and then after you have opened a jar to serve the contents, make your adjustments to spice things up to favor your preference. Then, refrigerate and use up the quantity as directed.
For more information about home food preservation, visit the National Center’s website at http://nchfp.uga.edu.
Tag: Garden
Garden Fresh Focaccia Bread with Tomatoes and Basil
Last week, M called my cell phone to ask if I had a quick pizza crust recipe. She and K had gathered lots of fresh basil and a few ripe Roma tomatoes from the garden and wanted to make a crusty bread base for the garden fresh toppings.
I asked her to search the pantry shelves for a pouch of Betty Crocker pre-mixed pizza crust ingredients that I often buy when I see the pouches on sale. Both girls looked though the pantry shelves and came up empty. I suggested they find my recipe for focaccia bread in the kitchen file. It’s a great recipe as it always turns out perfect and the mix, rise and bake time is pretty reasonable for a quick meal. When I returned home from work, the smell of Italian bread filled the air and the half eaten focaccia sat on the counter. It seems no one could resist the incredible aroma and tummies were filled straight away. The girls had chopped tomatoes and basil while the bread was baking and sprinkled the chopped toppings on the bread as soon as it was removed from the oven. A pinch of course kosher salt added to the flavor.
I usually serve this crispy, flavorful crust with a lite salad and we are never disappointed.
Garden Fresh Focaccia Bread
2 3/4 cups flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella
In a large mixing bowl, combine the first nine (dry) ingredients. Mix in the vegetable oil and water.
Pull dough together and turn out onto a lightly floured surface; knead until smooth. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees. Punch down dough and place on greased baking/cookie sheet. Pat into a 1/4 to 1/2″ thick rectangle. Brush top with olive oil.
Bake in preheated oven for 10 minutes, top with Parmesan and mozzarella cheese. Continue to bake for more 5 minutes until cheese is melted and bread is golden brown. Optional: After removing from the oven, top with sliced tomatoes and basil.
Perfect Peach Freezer Jam
While I have always been a traditional jam and jelly maker, I’m thrilled to find so many new products on the market that are meant to make jelly making so much easier and less time consuming. One such product is the instant pectin that Ball has developed specifically for freezer jam. I’ve made several jars in as little as 30 minutes. Those of you with young children can let them take a bigger role in the jelly making as there is no cooking involved. And the process is quick and simple. I don’t know about you, but I am always looking for home made goodness that is quick and simple.
I have included several screen shots of the peach freezer jam recipe calculator from the Ball/Fresh Preserving website so that you can see just how easy this is.
First, go to the Fresh Preserving website…
Here you will find a pectin calculator for your chosen jam or jelly flavor.
Now, find the fruit that you wish to use for your jam or jelly.
Once you have chosen a fruit, choose whether you would like to make jam or jelly.
Next, choose the type of pectin you will be using.
The calculator will then calculate a recipe for you to follow. Super simple!
Remember, you’ll want to use Instant Pectin…
Also, this process is only meant for freezer jam. Store these jars in the freezer until you are ready to use them. Store them in the fridge after opening.
Summer Harvest Zucchini Quick Bread
This week my cell phone chirped as I sat in my office finishing up some paperwork. It was M. She called to report that we were nearly out of all-purpose flour and she wanted to make zucchini bread. A co-worker had brought in a few beautiful zucchini and laid them on the lunch table announcing she had harvested way too many zucchini and we should take whatever we might use. Naturally, I snatched up the largest I could find as I love to bake zucchini bread and freeze it through the winter months.
Reporting back to M, I asked her to look through my file of old recipes kept in the kitchen desk, to find a quick bread recipe that would use only the ingredients she had on hand. To my delight, when I returned home from work, M had made oodles of muffins and quick breads to share with the family. She had used up most of the overly ripe fruit and veggies that she found on the counter top and in the crisper drawer. M’s a resourceful child and it makes her happy to turn to baking to relax and enjoy time on her hands for the summer. It won’t be long before the school bell rings and the race begins all over again. I’m glad she has found a relaxing hobby as she follows in her mother’s footsteps.
Summer Harvest Zucchini Quick Bread
3 eggs
1 cup vegetable oil
1/2 cup sugar
1 cup packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup chopped walnuts or pecans
1/4 cup wheat germ ( with extra for topping)
Preheat oven to 350 degrees and grease a (9x5x2 3/4″) loaf pan. In a large bowl, combine eggs, oil, sugars, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in nuts. Pour batter into prepared pan. Sprinkle a teaspoon of wheat germ over the batter.
Bake for 55-60 minutes, or until a tester inserted in the center comes out clean.
Farmer’s Market Pasta Salad
It’s always fun to use up fresh garden veggies by throwing them into a big bowl of tender, herb-spiced pasta. While I have a variety of fruits and vegetables planted in my summer garden, it will be a while before they are ready for harvest. In the meantime, I just love heading out to the local farmer’s market to pick up a healthy dose of garden fresh vegetables for some of my lite warm-weather recipes.
This recipe couldn’t be any easier. Use your favorite vegetables, cheese, or meat to mix into this cold pasta salad. A tall glass of iced tea and some whole grain crackers can round out the meal as the sun shines, the heat sets in, and we welcome the lazy days of summer.
Farmer’s Market Pasta Salad
14 ounces pasta, uncooked
1/2 cucumber, chopped
3 green onions, finely chopped
5 cherry tomatoes, quartered
1 red pepper, chopped
2 carrots, chopped
2 Tablespoons fresh basil, parsley, and oregano, finely chopped
1 cup zesty Italian-style salad dressing
3 Tablespoons Parmesan cheese, grated
Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in pasta, return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink. Coat with a small amount of dressing to prevent pasta sticking together. Cool completely.
2. Combine pasta, vegetables, and herbs in a large bowl. Pour the remaining Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours. Sprinkle on Parmesan cheese before serving.
M’s Simple Whole Wheat Pizza
It’s that time of year again, tomatoes are sitting plump and pretty on the vine and the fresh basil is ripe for the picking.
While shopping at the local Costco this week, I ran across a tub of Formaggio Fresh Mozzarella Cheese. I immediately threw it in my cart… I just couldn’t resist. This cheese is soft, tender and absolutely heavenly. For the past two days, I have been preparing a little bruschetta lunch salad consisting of chopped vine ripe tomatoes, fresh mozzarella cheese, and plump leaves of fresh basil. YUM!
Today, M arrived home after a week of house sitting and she too, could not resist the sight of the fresh cheese. Within minutes, she had whipped up a tasty pizza made with fresh garlic, olive oil, tomatoes, basil and fresh mozzerella. Boy oh boy, the aroma in the kitchen was unbelievable as that pizza baked in the oven. Oh, how I love the bounty that a midwest summer can bring.
M’s Rustic Whole Wheat Pizza
1 Boboli Whole Wheat Pizza Crust
2 Tablespoons olive oil
2 garlic cloves, minced
2 Roma tomatoes, sliced
5 balls fresh mozzarella cheese, sliced
4 large leaves fresh basil, chopped
Preheat oven to 450 degrees. Prepare pizza by brushing olive oil over crust. Sprinkle minced garlic over olive oil. Evenly distribute tomatoes and cheese over crust. Sprinkle half of the basil over the toppings. Place pizza on baking sheet and bake for 8-10 minutes. After removing from the oven, sprinkle remaining basil over the pizza. Serve immediately.
Roasted Smashed Potatoes
This is a fancy potato recipe that serves as a quick and easy side dish for beef, chicken, or pork. Look for small red potatoes about 1 1/2- 2″ in diameter for best results. I often use multi-colored fingerlings as well. This cooking method produces a crispy outer skin yet leaves a soft tender center in the bite-sized potatoes. Season them with your favorite herbs and spices. I have served them with breakfast, along side bacon and eggs. And they are equally delicious served along side a sirloin steak or chicken breast with a green vegetable side dish.
Roasted Smashed Potatoes
2 pounds small red potatoes
6 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
Kosher salt
Ground black pepper to taste
Place washed potatoes in a large pot and cover completely with water. Season with kosher salt and bring to a boil; simmer until potatoes are tender when knife is inserted in the center. Drain.
Preheat oven to 450 degrees. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on a baking sheet. With the bottom of a measuring cup, press down evenly on each potato, flattening potatoes to about 1/3 to 1/2″ thick. Sprinkle with rosemary leaves and garlic powder. Season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 10 minutes. Transfer baking sheet to bottom rack and continue to roast until potatoes are well browned, about 20-25 minutes longer. Serve immediately.
DIY – Plant Markers
Every spring, when I plant seeds in my garden, I buy unique (often expensive) plant markers to identify my herbs and vegetables. It’s not that I can’t identify my plants without the markers…its just that I like the way the markers look in my garden.
Well, it never fails…by late August, the markers have faded, rusted, or have gone missing. I usually end up throwing the silly things out in November and buying a whole new batch for the next growing season. This year, visiting the paint department at our local hardware store, I got the idea of using paint stirring sticks (that are free) to make my own plant markers. While they may only last one or two seasons, at least they are reasonably priced! The girls and I had fun making them together. This is also a great gift idea for Mother’s or Father’s Day.
DIY – Plant Markers
Visit your local hardware store and ask for a few paint stirring sticks. ( We are painting our bathroom and laundry room so they gave us plenty of sticks with our paint purchase).
Supplies
Paint Stirring Sticks
Craft Paint
Permanent Black Sharpie Marker or Paint Markers
Satin Clear Spray Paint or Spray Sealer
Paint both sides of the sticks with craft paint; letting them dry thoroughly between coats. Use the permanent marker to write various plant names on the paint sticks. Spray several coats of clear spray paint or sealer over entire stick. Let dry completely before putting them outdoors.
Simply Made Kitchen and Crafts 