How to Can Applesauce

We love canning applesauce over here. We also love eating applesauce over here. Hence the necessity of canning applesauce.

Last year was the first year we attempted to can our own applesauce. What we found out was that homemade canned applesauce is the very best thing ever. We also found out it is easy to make. We also found out we should have made more, because we ate it all up super fast. And by we, I mean our children, also known as the bottomless pits.

So this year we made double. We probably could have made triple, but I didn't want to buy more jars. Ha!

Now that we have partaken of the goodness of homemade applesauce we feel we should pass on the love. So today I am walking you through How to Can Applesauce.

We can about 60 pounds of apples at a time. I recommend canning at least 20 pounds. We can either pint and a half jars or quart jars. Twenty pounds will yield about 4-6 quarts.

First is the preparation. Before I start canning I get everything ready. I wash the jars in hot water. I line them up on a cookie sheet and keep them in the oven set on the lowest temperature. Next, wash the rings and the lids. Then put them into a saucepan of simmering water. Keep them there until ready to use.

Now that the jars are ready rinse the apples.

Quarter the apples. Remove the stems.

Fill one or two stock pots 2/3 full of water. Bring to a boil. Add apples into the water in batches. Cook until the apples are soft. About 10-15 apples, depending on the the crispness of the apples.

Once they are cooked, remove them from the boiling water with a spider. Place them in a bowl and let them cool off slightly. While they are cooling, put in more apples into the boiling water.

After the apples have cooled slightly it is time to mash it all up. If you are going to make canning applesauce a regular thing then I kind of insist you get yourself one of these glorious machines.

This is a Victorio. A Victorio is a food strainer and sauce maker. It is also one of the best inventions ever. A Victorio strains through the cooked apples and separate it from the skin and core.

The sauce comes out this part.

The left over stuff comes out the shoot. Make sure you have bowls under both the sauce part and the shoot.

We cook the applesauce in 4 quart batches. Put 4 quarts of applesauce into a stockpot. Add in 3 Tablespoons of lemon juice. Stir in 2 cups of sugar (you can use more or less depending on the sweetness of the apples). Bring the mixture to a boil over medium high heat stirring constantly.

Remove a few jars from the oven. Ladle the sauce into the jars. Remove the air bubbles. Wipe of the rim of the jar. Remove a lid and ring from the water and secure in place.

Repeat the above process until all the apples have been turned into sauce.

To process the jars, use a water bath canner. You will can the jars in 7-8 jar batches. Fill the water bath canner with enough water that there is about an inch of water coverage over the jars. Cover. Bring to a boil.

Once the water comes to a boil, process the jars for 20 minutes (adjust for altitude--check altitude adjustment chart HERE). Turn off water and let the jars remain in the water for 5 minutes before taking them out. Take out the jars and let them cool. Check the seal after 24 hours. Lids should not pop and down if they are sealed correctly.

Now you have all the applesauce goodness you could want. Well at least until your kids eat it all gone.

An alternate recipe is to use Jello to flavor the applesauce. The flavors we use are strawberry, peach, and mango. Add in one box of Jello when you add in the sugar and decrease the sugar to 1/2 cup.

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How To Can Tomatoes

We actually had tomatoes from our garden this year. Since we had more tomatoes than we could eat, it was time to can them. You know, since I decided to can everything this Summer. Okay not everything. It just felt that way.

Canning tomatoes is one of the easiest and fastest things to can. Since it is so easy you can do smaller batches. Basically you can them as you have them, because you know not all tomatoes  ripen at the same time. They are high maintenance like that.

Good news, that is the only thing high maintenance about them.

Okay, so you have some tomatoes all ready to go. Let's start canning.

First is the preparation. Before I start canning I get everything ready. I wash the jars in hot water. I line them up on a cookie sheet and keep them in the oven set on the lowest temperature. Next, wash the rings and the lids. Then put them into a saucepan of simmering water. Keep them there until ready to use.

Now it is time to prepare the tomatoes.

Rinse off ripe and unblemished tomatoes. Lightly score the bottom of the tomatoes with an X.

Place a few of the scored tomatoes at a time into boiling water. Take them out after 30-60 seconds, or when the skin starts to pull away.

Immediately put the tomatoes into a ice water bath. Let them cool off for about a minute.

Peel off the skin, cut off the top, and core the top.

Fill a stock pot with water and set on high, to get it to a boil.

Pull a couple of jars out of the oven. They will be hot, so use a hot pad. If you are canning pints, then put in 1/2 teaspoon of salt and 1/4 tsp citric acid (or 1 Tablespoon lemon juice). If you are canning quarts then put in 1 teaspoon salt and 1/2 teaspoon citric acid (or 2 Tablespoon lemon juice).

Cut the tomatoes in half or leave them whole. Place them in the jar.

Ladle in some of the hot water. Fill to 1/2" head space (aka the space from the top of the jar to the water level).

Remove air bubbles. Add more water if needed.

Clean the rim of the jar with a clean rag. Remove a lid and ring from the hot water. Place lid on top and screw on the ring, until just hand tight. Do not over tighten the ring.

Place the jars in a water bath canner. Fill till water is an inch over the top of the jars. Bring to a boil and then process pints jars for 40  minutes and quarts for 45 minutes. Processing time needs to be increased based on your altitude. 1,001-3,000 ft increase by 5 minutes- 3,001-6,000 ft increase by 10 minutes- 6,001-8,000 ft increase by 15 minutes- 8,001-10,000 ft increase by 20 minutes.

When the processing time is done, turn off the stove, remove the canner lid and wait 5 minutes before removing them from the water bath. Cool and store. Only store once you have made sure the lid sealed. When you press on top of it there should be no give and it should not be able to be pushed up and down.

Then glory in all you accomplished. You deserve it.

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How to Can: Pears

I have been canning for a little over two years.

I jumped into the waters a little cautiously, but it didn't take long until I was addicted.

Shelves and shelves of our very favorite fruits and vegetables all beautifully resting in glass jars. Perfectly lined up in rows. Row upon row. I mean what is not to love!

One of our favorite canned fruits is pears. Oh mercy me, they are so delightfully yummy.

Pears are a little time intensive to can, but once you get the hang of it, well it isn't that bad.

Plus, the end result is completely worth all the work and effort.

I am sharing how I can pears with you today.

I learned this way of canning pears from a girl who learned it from her mom, who has been doing it this way forever. So this really is a tried and true way to can those beautiful pears.

This method is raw pack canning.

So, what do you need--

lots of pears
your choice of pint or quart jars (I prefer quart wide mouth jars).
lids and rings
sugar

Before you can start prepping the fruit, you want to prep jars, lids, and rings.

I wash the jars and then keep them in an 180 degree oven to keep warm until I use them. I wash the rings and lids and then keep them in a pot of simmering water until ready to use.

In preparation, also fill a tea kettle.

If you are doing a lot of pears, this will all be done in batches.

First wash the pears.

Cut of the tops and bottoms.

Then peal the pear.

Cut the pear in half from top to bottom.

Then remove the core, with a v-cut.

 Heat the tea kettle. Remove several jars from the oven.

For light syrup, place 1/4 cup sugar in the bottom of a jar. Place the pear, cavity down into the bottom of the jar. Keep layering pears, cavity down until the jars is filled to the neck of the jar.

Pour the boiling water from the tea kettle into each jar leaving one half inch head space. Remove the air bubbles from the jar.

Wipe the rim of the jars clean with a clean, hot rag.

Remove a lid and ring from the boiling water, and place on the jar. Make sure to not screw the ring on too tight or the lid could buckle in the processing.

Place the jars in a water bath canner. Make sure the water covers the jars with an inch extra.  Place the lid on the canner and bring to a boil. Once the pot is boiling....aka...rocking and a rolling...let the jars process.

Pints take 30 minutes and quarts take 35 minutes, unless you need to add time due to your altitude. Processing time will depend on your altitude. For instance, I have to add 10 extra minutes due to living so blasted high up. Check HERE for your processing time.

Once the processing time is done. Allow the jars to set for a few minutes. Remove from the water bath canner and set out on the counter.

Wait for the lovely "pop" of your jars sealing.

Allow the jars to cool on the counter. Check in 24 hours to make sure all the lids have sealed. There might appear to be a layer of sugar still on the bottom of the jar. Don't fret. It will dissolve.

Once you know all the jars are sealed, they can be stored on your shelves and eaten when your little heart desires.

As I said, this is how I have canned pears for years.

I do recommend going to THIS site or looking into 

The Ball Complete Book of Home Preserving

for further canning how-to.

Trust me, canning is not scary!
If I can do it, you can do it!!

A Pinteresting Wednesday: Canned Strawberry Lemonade Concentrate

Welcome back A Pinteresting Wednesday. It is good to see you after a sporadic Summer.

A few months ago, Hubby excitedly declared that he had just ordered me 32 pounds of strawberries. At the time we ordered all these luscious strawberries, we just planned on making lots and lots of jam.

Before the berries came, I came across a recipe for Canned Strawberry Lemonade Concentrate from Free Time Frolics. 

The heavens opened and angels sang and I knew what some of those 32 pounds of strawberries were going to go towards. 'Cause I love myself some strawberry lemonade. Yes, I do.

Hubby loves it too.

Our Little Men love it.

Well, heck, who doesn't love it?

You might also know that I am kind of addicted to canning.

So the fact that it was not just Strawberry Lemonade Concentrate, but that it was also canned so I can have it whenever my little heart desires pretty much sealed the deal that I would have to make it.

I mean for reals. Canned Strawberry Lemonade Concentrate.

Oh yes, you will be mine.

This was so stinkin' easy to make. SO EASY.

After it is all canned and you decided you want a nice glass of strawberry lemonade, well you just add water, maybe some fresh cut up strawberries, and a slice of lemon to make it fancy (fanciness not required to make it taste yummy, by the way).

Yuuuuuum. YUHHHHMMMM. Summer in a glass.

Summer is almost over, but that doesn't mean I can't enjoy and savor every last sip of it. Plus, since I have this canned concentrate all made up, I can have a little reminder of Summer anytime I want...

...well until I run out of concentrate, but I shan't think of that now.

You won't regret giving this a try. Like I said earlier it is easy and the result is delicious.

Canned Strawberry Lemonade Concentrate

Each recipe cans 3 quart jars. 

5 cups fresh lemon juice (approximately 30 lemons)
6 cups sugar
6 cups hulled strawberries
wide mouth jars

In a blender or food processor, puree the strawberries. In a large pot, mix the sugar and lemon juice. Then stir in the pureed strawberries. Heat the mixture over medium heat. Heat until a candy thermometer reads 190 degrees, stirring frequently.

While the strawberry mixture is heating, clean the jars, heat the lids and rings (I do this by keeping them in a pot of simmering water), and fill the water bath canner with water.

Once the mixture is at the right temperature, funnel the mixture into the clean jars. Wipe off the mouth of the jar and then place the lid and ring tightly on each jar.

Place them in the water bath canner and cover. Bring the water to a boil and let them boil for 15 minutes.

 Remove the jars and set out on a the counter and listen for the sealing "pop".

Store until ready to use.

When ready to make lemonade, add 1 1/2 quarts to 2 quarts of water to 1 quart of concentrate.

Another Pinterest Success.

Thanks for reading! Have a grand day.

Canning Salsa

What? I am canning again...I know shocking.

I just can't seem to help myself. I have caught the canning bug and I just can't seem to stop.

Okay that is not true, there will be stopping soon. I may love the product of canning, but I have about run out of the energy to can.

Plus I am running out of jars.

Before my steam completely ran out we decided to can one more thing.

All thanks to some tomatoes.

See we had a plethora of tomatoes...I know fancy words, right. Yeah, I am all smart and stuff like that. Thanks to my junior year of high school rhetoric.

I am pretty sure plethora is the only vocab word I remember from that course. My poor teacher would be disappointed if he found out. So shhhh, don't tell him.

Anyway, back to my plethora of tomatoes.

With all these tomatoes, I decided it was time I learned to can salsa.

I used THIS recipe An Oregon Cottage.

Not too spicy. Not too mild. Perfect consistency.  The ingredients are easy to find.

The salsa comes together super easy. Even, say absolutely hypothetically, if you don't have a food processor and have to chop everything up with a tiny bullet baby food maker in like four batches. Hypothetically of course.

If you too have a plethora of tomatoes...

AND you like some chips and salsa...

Well, then make some salsa. Heck, you don't even have to can this if you don't want to. Just put a lid on it and store it in your fridge. Have it with some chips anytime your little heart desires.

Ole'.

In a Nutshell: Housiversary, Preschool, and Pears

2012

We have now had our 1 year Housiversary.

The year has been quite eventful. Most notably, the addition of a child.

We have had a wonderful year and have all adjusted well to our move. We have spent the year filling our new home with memories and making it our own. We are still in the process of hanging pictures up...not kidding folks, I still have many a bare wall. However, we have done redone four rooms...all while I was LARGE with child.

Our boys love our new home and have made many friends. Our neighborhood is just marvelous and the best if I do say so. I can't believe how much they have grown in this last year.

2011

Crazy right??? Did anyone notice that Little doesn't look like he has grown much...hahaha. We are still waiting for him to hit is growth spurt.

This week was also the first week of school. Not just for the older two, which I wrote about HERE, but also for Little.

We haven't done a legit preschool before. I was always on the fence about that fact that I was able to do it at home weighed with the cost that preschool can have. For many reasons, we decided preschool would be a good thing for Little.

He has been so excited and was quite disappointed that he didn't get to start school the same day as the older two.

On his first day he was super duper excited.

He got his very own first day of school photo shoot via Mom.

He wasn't very happy about it at first.

He was upset that I was cutting into his preschool time.

He perked up quickly when I told him just a few more and then we would head off to preschool.

I got to go with him for the first day, and let's just say I was amazed and astounded at the very lovely preschool he is able to go to.  I am happy to know the teacher, happy that it is so close, and happy that he has his very bestest friend in class with him.

I am so excited for him.

With 3 out of the 4 starting school, I was looking forward to some extra quite and peace this week. I even thought for a minute that I might get to sit on my fanny for a minute.

False.

I forgot that I had 40+ pounds of these lovelies.

When I canned peaches a couple of weeks ago with my mom and sister, my mom informed me that canning peaches was no big deal, it was pears she hated to can.

Really, I thought. Worse than the sticky mess that was canning peaches?

TRUE!

Who would have thought it. They were worse.

I may never want to peel another pear. Well at least until next summer. I think that will be enough time for me to have repressed the memory.

Over two days and with the help of my magnificent husband we turned all those pears into 80+ pints of canned goodness.

I can definitely say that the result was worth the trouble.

I love seeing my growing supply of canned goods. They taste better than store bought and they are cheaper. Plus there is something to be said for seeing all those jars and saying, "Dude! I totally did that!"

Have a marvelous Sunday!

Canning Peaches

I love peaches.

Do you?

Around here peach season is upon us.

And with my new obsession...you know where I cut fresh veggies and fruit...oh yeah and occasionally chicken...and I put them in glass jars...and then preserve the heck out of them...

Well with this new canning obsession, we may have purchased 40lbs of peaches.

That is a lot of peaches. The peaches we brought home, in whole, weighed more than Little. Woosh.

We had enough peaches to get 45 pints. Look at my beauties.

Now canning peaches are a sticky hot mess.

After a little research, we put together our canning game plan.

I chose to do a light simple syrup. So that was going in one pot. Then the water bath pot was filled and set to boiling to get ready for the jars. We also had a stock pot of boiling water going to immerse the peaches in for less than a minute. That is a lot of pots going on a stove. Can you say sweat much?

The peaches were boiled shortly, then immersed into ice water. Thanks to this process the skins just come right off.

Then thanks to these ladies the sticky peaches were sliced up to be put into the jars.

No seriously, these girls saved my life. What took us 5 hours, probably would have taken me 8 at least by myself.

They also helped make sure that my Bean wasn't left to seeking nourishment from his swing.

After just about 5 hours of peeling, cutting, filling, and cooking, we were done. Sweaty, sticky, and delirious, but done.

Now my shelves are lined with jars of peachy goodness.

Seriously, I am really liking this canning. What shall I can next? Suggestions?