A Return to Canning

I have not canned anything since we moved to this house last April and I certainly didn't can anything in the last couple of crazy months prior to the move. The hottest time of the year is, ironically, one of the most productive times for produce that preserves best by canning. Summer fruit is ready to be turned into delicious jams and jellies, tomatoes are bursting their skins, early apple varieties are coming off the trees, peppers are turning red if ignored for even a minute, and the cucumbers are lining up on the counter.

After not canning for so long, it seemed really daunting to even consider canning anything again. But, after a trip to a U-pick orchard over the weekend, I really had no choice. Ten pounds of apples, many with blemishes and bad spots, had to be processed. I watched an entire movie in the time it took me to peel, core, and chop these apples, and my hand was cramping badly by the time I was done.

I simmered them in water to cover with some lemon juice added. When the apples were tender, I drained them, saving the apple "juice" for drinking. (This is a great tip for reducing the time it takes to cook down apple buter!) By then, on Monday night, I was not up to starting on the canning part of the project. Yesterday I was busy shopping and getting ready for my new health challenge for next month.

This morning, I woke early - 4 am - and decided I had enough time to puree the apples into sauce and can it. This was a good plan. I'd already determined that I was making half the recipe in the Ball book, which meant I could use my smaller pot (see this post). Water comes to a boil much faster, saving energy and time. The original recipe would make 4 quart jars or 8 pints. Here, however, is where my early morning math skills failed me. I prefer my applesauce in 8 oz jars. My smaller canning pot holds 4 jars...

The error did not dawn on me until the jars were halfway through the sterilization time. By then, I didn't want to have to go rustle up 4 more jars and lids, transfer everything to the bigger pot, and start the sterlizing all over. So, I filled the four small jars and while they were processing, got out the supplies to repeat the whole process. In other words, this quick canning project took twice as long as planned this morning!

Who cares? I've got 8 jars of tasty applesauce (no sugar) waiting to be put away tomorrow.

I've also got two more canning projects lined up. There are three pounds of salvaged peach pieces from damaged and not-entirely-ripe peaches sitting in the freezer waiting to be turned into yummy chutney.

And I harvested all the hot peppers from our garden with the intent to make pickled jalapeno escabeche. I want to try making this without oil. I think it will be fine from a canning safety standpoint since there is a boatload of vinegar in the recipe, but I'm undecided as yet on how to cook the peppers, carrots, and onions in a satisfying way. I can dry saute them in a hot skillet, saute them in a little water - more like steaming, or I might try just grilling them.

It's good to be canning again but just a little exhausting, too.