Dabbling In The Kitchen ... again

This has been an exciting week kitchenwise.  First with the arrival of our green coffee beans .. then the wheat grinder .. and today my supply of Tattler reusable canning lids.  Come payday I'm off the get the wheat berries and give fresh ground wheat a try. 

I had such a nice quantity of milk kefir grains (see previous post) that I started to research about using them to make flavored water kefir.  The grains were divided:  half continue to make milk kefir .. and the other half have been designated for water.  So far I'm on my second quart of fermenting the water variety.  I used fresh organic ginger and some organic lemon peel to flavor the first batch .. it came out very refreshing .. now to try it on the family :).  The second batch I hope to flavor with some tangerines.  Soon I'll post some pictures with directions. 

The seeds that were sprouted earlier this week are ready to use in salads .. and I'll start on a second batch to sprout.  They greatly add flavor and crunch to our meals .. as well as good nutrition.

Last year I injured my right shoulder installing 6 foot metal T-steak posts and fencing around our three fruit trees (to keep the moose out) it has bothered me for about nine months.  Well .. after amping up my use of the milk kefir, calcium tablets made from seaweed, and consuming bone broth soups, it is finally on the mend ... just in time for the coming gardening season.  If you have the time .. it's well worth the effort to make your own rich soup stock.

Broth Is Beautiful
Taking And Making Stock
Bone Strength Calcium Supplement
Tattler Reusable Canning Lids

Why Bother Canning Food At Home

Canning is a lot of work.  But, I am finding like many other 'lost' homemaking skills, it is much easier and less time consuming once you get the hang of the process.  And .. another plus .. the jars are reusable year after year .. so less waste in the landfill or to recycle.  Winter is the perfect time to can beans.  So far our storage pantry is nicely stocked with Boston baked beans, pintos, and now red beans.  The pintos are so easy to mash to make re-fried beans to serve with tacos.  The red beans will be added to our newly canned beef chili for quick winter meals.  For easy to learn canning procedures, check out the Ball Blue Book Of Home Preserving .. it has recipes for both water bath and pressure canning .. lots of pictures and diagrams .. easy instructions for beginners. Can food with a neighbor if you are hesitant .. you might even share the  equipment until you decide whether or not home canning is for you.  The biggest boon .. quality .. and no preservatives added .. BPA free jars ...for the most part by-passing big ag .. and .. Walmart! Do you can?  If not .. find a friendly neighbor and barter for a lesson or two. 

Resources:

Tattler Reusable Lids

Current Day Canning Movement USA Today article

Turkey .. Ten Ways

Turkey sandwich meat .. photo by Mrs. Mac

I'm getting the hang of cooking from scratch.  Making as much from my little kitchen laboratory as possible.  With the food budget money this month I splurged and bought a 18 pound minimally processed .. small farm .. turkey.  It was expensive at $56 .. the price you pay for having plain turkey without all the additives.  This turkey was dissected and made into TEN different turkey products packaged for quick use from the fridge and freezer.

Cajun (spicy) style roasted turkey breast ... photo by Mrs. Mac

Some of the broth, meat & gravy .. photo by Mrs. Mac

1. Cajun style breast meat roasted .. sliced thin for SANDWICHES ... 3 pounds
2. 6 quarts stock for SOUPS
3. 2 half pints of rich pan drippings for GRAVY
4. 3 quarts meat for use in CASSEROLES
5.  and TURKEY SALAD
6. Legs and wings baked TERIYAKI style for dinner and lunch (8 pieces)
7. Leftover teriyaki chopped for use in FRIED RICE
8. neck bones, heart, liver pressure CANNED as a nutritional supplement for our dog
9. Bones boiled second time to make BROTH to serve over my dog's dinner
10. Leftover by-parts/products .. from second batch of broth used to make a gallon of DOG FOOD

teriyaki turkey .. photo by Mrs. Mac

 About two or three pounds of bones is all that got tossed out.  If it wasn't the middle winter with two feet of snow on the ground, I'd have added the bones to the fire pit and used later on the garden.  Maybe next time I'll freeze the bones and do just that.

bread ready for final rise .. by Mrs. Mac

Hubby is reading 'Food Rules' and 'The Omnivore's Dilemma' .. both books by Michael Pollan.  I think I will be writing out the food rules on little 3x5 index cards and drilling him ..  maybe even add a few of my own rules.  It's a step in the right direction.  Yesterday .. he mentioned he'd like to learn to make bread.  There's always hope of reforming a 'Wonder (white squishy) Bread' boy, eh? :)

Today is our monthly budget day.  This, again, is an area hubby wants to gain knowledge of the process .. Oh, yes, he sees the end result .. no debt .. nutritious food on the table .. his cash envelopes filled.  But he is wise to see how it's done and to have a look-see at all the budget categories.  Just knowing that he wants to try and eat healthier when away from home .. or when I am out of town .. and how to manage the finances .. is music to my heart. 

homemade bread .. by Mrs. Mac

This week in the kitchen I'm tackling making and canning chili (meat and beans separately), making waffles to store in the freezer for quick school morning breakfasts, and looking into buying more food items in bulk .. which means figuring out where and how much to purchase, and how to store it all.  Any suggestions for bulk ordering would be helpful. 

Ants are creatures of little strength,
   yet they store up their food in the summer

Proverbs 30:25

A Few Goals For The New Year

I am not one to write goals and just look at them on the page.  This year I want to concentrate more on the garden production side of The Thrifty Garden/Home.  Our fourth year for veggie gardening is approaching and I'm still such a novice. 

2011 Garden Goals

1. Plan the plantings, space use, and design well in advance, keeping good notes
2. Make a drip watering system
3. Design some raised veggie beds or planters
4. Raise potted pepper plants to overwinter
5. Try/plant a winter garden
6. Plant grapes 

That's enough garden goals if I want to be successful.

2011 Homemaking Goals

1. Can chicken, turkey, chili, smoke hams and bacon
2. Put up .. can/freeze more food for winter
3. Make 80-90% of our bread
4. Finish Grandma's quilt
5. Economize and not waste food/resources
6. Learn to knit a pair of socks

Nothing lofty here .. just a continuation of what I was working on/planning from last year.   It will be interesting to see what the year brings .. I've heard that the cost of goods will be going up considerably.  We will probably be shopping differently ... buying more in bulk .. to help ease any shortages that may arise .. and to save on gasoline.

A good woman is hard to find,
   and worth far more than diamonds.
Her husband trusts her without reserve,
   and never has reason to regret it.
Never spiteful, she treats him generously
   all her life long.
She shops around for the best yarns and cottons,
   and enjoys knitting and sewing.
She's like a trading ship that sails to faraway places
   and brings back exotic surprises.
She's up before dawn, preparing breakfast
   for her family and organizing her day.

Proverbs 10-15 (The Message Bible)

Canning The Night Away

Tomatoes, tomatoes, tomatoes and more tomatoes.  I wish I could say they were grown in my backyard .. but these came from central Washington state .. not that far away.  Our tomatoes are sparse, green and may still be that color when picked.  Make note to self:  In a bounty year can, can, can those tomatoes to last through a less than perfect growing season .. even if you're sick of canning!  I made spicy, zesty, and fiesta salsas; the first two are medium and hot .. and the fiesta is similar to Ro-tel brand which is super spicy/hot/crunchy/delicious as an ingredient in Tex-Mex recipes ... and a batch of quartered tomatoes packed in their own juice.  All the recipes are found in the Ball Blue Book of Preserving. 

Our neighborhood moose, old Black-Jack, stomped through my yard this morning waking me from my Saturday morning slumber.  Mr. Mac had just come home from working the night shift ... and let our dawg out for a potty run ... and run she did .. straight away to bark and pester old Black-Jack ... getting charged and tromped on a bit.  I suppose the dawg will one day win a Darwin Award .. but she did keep him from tramping through the gardens.  Perhaps a soft pillow and a few dog biscuits are in order today, eh?

Wild Rose Jelly

Years ago a little old lady (probably my age at the time;) lived next door to my grandma.  She had a lovely garden and on one occasion brought over a beautiful jar of Rose-Geranium jelly.  The color was wonderful and I remember the yummy smell/taste of flowers on my toast.  A few days ago I came across a recipe on line for Wild Rose Jelly. We have lots of wild pink roses on our property so I went foraging today for the fragrant pink (prized) petals.  I added some of my red geranium petals as well because they add a lovely hint to the bouquet.  Here's the recipe:

1-1/2 cups tightly packed wild rose petals (you could use fragrant domestic rose petals as long as they have not been sprayed/fed with ANY toxic chemicals.  If you want to add geranium petals, use about 1 cup rose petals and 1/2 cup geranium petals, tightly packed ... (either way .. the jam will be pink)

2 Tablespoons lemon juice (I used fresh and strained it)
3-1/2 cups sugar (evil white sugar works best;)
1 - 3 ounce pouch liquid pectin

Make flower petal juice as follows:  Take the tightly packed flower petals and rinse well in a colander with warm water.  Spread the washed petals on a clean dish towel or paper towels.  Pat dry with a paper towel.  Put petals in a large sauce pan and crush with a potato masher or the bottom of a glass.  Add 2-1/4 cups water and bring to a boil.  Simmer until the flowers lose their color (just a few minutes).  Strain in a fine sieve or cheese cloth.  This yields about 2 cups of petal juice.  You need 1-3/4 cup petal juice to make the jelly.

To make the jelly:  wash and sterilize 4 half-pint jars (or 8 one-half cup jelly jars).  Sterilize the lids and have rings available.   Open pectin pouch and have it standing in a glass ready to use.

Put 1-3/4 cup strained petal juice in a large sauce pan.  Add the lemon juice and sugar (the lemon will immediately brighten up the color).  Stir constantly and bring to a roiling boil on high heat.  Add liquid pectin and return to a roiling boil, stirring constantly.  Boil hard for one minute, stirring constantly.  Remove from the heat and skim any foam.  Immediately fill the prepared jars 1/4 inch from top.  Wipe rims with a clean damp cloth.  Seal with the two piece lids.  Boil for five minutes in a water bath; adjust for altitude (see pectin box).  Let sit overnight on counter before moving.  Test seals.  Use within six months to retain the pretty color.

Reusable Canning Jar Lids - Update

 Gearing up for canning season, I came across this link promoting BPA free reusable canning lids.  This product has been around for quite a long time ... just wondering if you have heard about said lids?  Here's a link to the Tattler Reusable Canning Lids ... and the Homestead Revival blog that has a drawing to give some away.  I entered the drawing ... and am seriously thinking about making a purchase.  If you have experience with Tattler lids, leave a comment.  Thanks

Update:  Maria asked a good question about whether or not the rubber seals are reusable .. here's what the Tattler Faq/Testimonial part of their website says: 

Q:  Are the rubber gaskets reusable, and how long will they last?

A:  Yes, the rubber gaskets are reusable and will seal numerous times when used as directed.  When cared for properly, many years of use may be expected.  Testimonials from our satisfied customers report use of rubber rings for more than 20 years! 

Canned Beans (By Request)

The following recipes are for canned .beans.  You must be familiar with pressure canning to attempt as these are a low acid food.  I taught myself how to use a pressure canner and do water bath process canning a few years ago.  A good place to start is by getting the book:  Ball ... Blue Book of Preserving.  The following recipes are from this cookbook.

Boston Baked Beans

Yield about 6 pints or 3 quarts

1 quart dried navy beans (about 2 pounds)
1/2 lb salt pork, cut into pieces
3 large onions, sliced
2/3 cup brown sugar
2 teaspoons salt
2 teaspoons dry mustard
2/3 cup molasses

Rinse beans and sort out any foreign objects.

Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place.  Drain.  Cover beans with 3 quarts water in a large saucepot.  Bring beans to a boil; reduce heat.  Cover, simmer until skins begin to crack. Drain, reserving liquid.  Pour beans into a baking dish or bean pot (I used a large Dutch oven).  Add pork and onions.  Combine remaining ingredients and 4 cups reserved bean liquid (add water to make 4 cups if necessary).  Ladle sauce over beans.   Cover; bake at 350F for about 3-1/2 hours.  Add water, if necessary, as beans should be soupy.  Pack hot beans and sauce into hot jars, leaving 1-inch headspace.  Remove air bubbles.  Adjust two-.piece caps.  Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes, at 10 pounds pressure in a steam-pressure canner.

Follow all recommended safety practices.  Be sure to allow for altitude adjustments.

Pork and Beans

Yield about 6 pints or 3 quarts

1 quart dried navy beans (about 2 pounds)
1/4 pound salt pork, cut in pieces
1 cup chopped onion (about 1 medium)
3 Tablespoons sugar
2 teaspoons salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1 quart tomato juice

Sort through beans removing any foreign objects

Cover beans with cold water and let stand 12 to 18 hours in a cool place; drain.  Cover beans with boiling water by 2 inches in a large saucepot  Boil three minutes.  Remove from heat and let stand 10 minutes; drain.  Combine onion, sugar, salt, spices and tomato juice; heat to boiling.  Pack 1 cup beans into hot jars; top with a piece of pork; fill jar 3/4 full with beans.  Ladle hot tomato sauce over beans, leaving 1-inch headspace.  Remove air bubbles.  Adjust two-piece caps.  Process pints 1 hour and 5 minutes, quarts 1 hour and 15 minutes, at 10 pounds pressure in a steam-pressure canner.

Be sure to follow all safety precautions ... allow for altitude adjustments

Today I made the  Boston Baked Beans ... they look and smell very good .. but I haven't tried them yet.  Last year I made the pork and beans ... they were very good.  It's nice to have canned beans in the pantry ... and by making them at home ... you know the quality of the ingredients used.

Filler Up ... (the freezer that is)

Winter is (well, not often talked about once the snow melts .. but is just around the bend) coming .. time to get the pantry, larder, and freezer stocked. Come winter, it's nice to be hunkered in as the snow piles up outside. Work from the summer months is stored away and only steps from the kitchen to prepare. Summer is a hectic season .. but winter brings much needed rest. We are in the process of stocking up for the coming months .. months without the backyard garden. Canned goods are being made .. veggies frozen .. berries preserved .. jams made .. all in preparation for winter. That time of year that warms the soul with good soup, good company, and more time to relax than in the summer.

How do you prepare for winter?

Can, can: No not the dance ;) Being a person of frugal ways, I'm always on the lookout at the local thrift stores for canning equipment. My latest quest has been to find a large pot with a lift out basket that I can cook a huge amount of fresh green beans in all at once. This past summer when putting up the beans, I really could have used such an extra pot. It's necessary to have everything in order before you begin the process. Having to cook two batches of beans in a not big enough pot is a waste of time and heating fuel. When I shop at the second hand stores, I usually can zero in on exactly what I'm looking for and be in and out of the shops in a flash. Tuesday was a good find day. Here is the pot I purchased, including the basket, for $2.00. This could be some type of a fry basket/pan that has barely been used. It should work fine. Next quest, a kitchen scale for weighing produce.

Taking Stock: The basement's storage pantry is filling up with my home canning goods. While I must admit, canning foods seemed a mystery to me, it's really not that hard to do ... just a bit time consuming. but come winter and early spring, we will have a feast from this summer's treats.

My kitchen 'laboratory' has produced:

• green beans
• pickled dilly beans
• sweet zucchini relish
• bread and butter zucchini pickles
• spicy red salsa