{"id":3478,"date":"2011-10-14T07:00:29","date_gmt":"2011-10-14T13:00:29","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=3478"},"modified":"2013-08-08T13:51:54","modified_gmt":"2013-08-08T13:51:54","slug":"food-preservation-for-a-warp-speed-life","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/d\/food-preservation-for-a-warp-speed-life\/","title":{"rendered":"Food Preservation for a Warp Speed Life!"},"content":{"rendered":"

My life is too busy.\u00a0 I am a hamster on a wheel and can\u2019t seem to get off.\u00a0 I have a life, and so do all of my children.\u00a0 We have not had a day since last summer where someone (or many someones) didn\u2019t have to be somewhere, including me. \u00a0Planning your day in fifteen minute increments is not a way to live!\u00a0 Trying to find the time to preserve all of the bounty we grew this year has been impossible.<\/p>\n

Strawberries and blueberries were on sale this summer\u2014so I purchased lots of them and placed them in the freezer.\u00a0 A friend gave me rhubarb before strawberries were in season\u2014so I froze them.\u00a0 The night before we went on vacation, we picked 40 pounds of tomatoes from the garden, so I froze them.\u00a0 Of course we haven\u2019t had any since!\u00a0 Go figure.\u00a0 It\u2019s been a banner summer for heat\u2014not a great time to can food in the house.<\/p>\n

\"blog<\/a>Where is this leading you think?\u00a0 I am canning now.\u00a0 I took the strawberries and rhubarb out of the freezer\u2014and made my favorite jam.\u00a0 The fruit was already cleaned\u2014so I just had to measure\u2014so quick!\u00a0 I am going to make salsa soon.\u00a0 It\u2019s 70 degrees outside\u2014so I have the house open, and canning doesn\u2019t heat up the house.\u00a0 \u00a0It\u2019s a win-win situation.\u00a0 I would have rather done it all this summer\u2014but my produce NEVER ripens at the same time.\u00a0 When I want to make salsa\u2014my peppers and cilantro are ready\u2014but my tomatoes are green.\u00a0 This takes the timing out of the situation.\u00a0 And the frantic canning at midnight.\u00a0 This is NEVER a good idea!<\/p>\n

Next year, consider freezing until you can deal with your produce.\u00a0 It makes my life a little easier to deal with, and I hope it does yours too!<\/p>\n

Traditional Salsa<\/p>\n

Makes about 4 (16 oz) pints or 8 (8 oz) half pints<\/p>\n

You will need:<\/p>\n

7 cups diced seeded peeled cored tomatoes (about 5 lb or 15 medium)
\n6 green onions, sliced
\n2 jalapeno peppers, diced
\n4 cloves garlic, minced
\n1\/2 cup vinegar
\n2 Tbsp lime juice
\n4 drops hot pepper sauce
\n2 Tbsp minced cilantro
\n2 tsp salt
\n4 (16 oz) pint or 8 (8 oz) half pint glass preserving jars w\/lids and bands<\/p>\n

Directions:<\/p>\n

    \n
  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.<\/span><\/li>\n
  2. COMBINE all ingredients in a large saucepan.<\/span><\/li>\n
  3. HEAT to a boil. Reduce heat and simmer 15 minutes.<\/span><\/li>\n
  4. LADLE hot salsa in to hot jars leaving 1\/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.<\/span><\/li>\n
  5. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.<\/span><\/li>\n<\/ol>\n

    QUICK TIP
    \nWhen cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.<\/p>\n

    Half Recipe<\/p>\n

    Makes about 2 (16 oz) pints or 4 (8 oz) half pints<\/p>\n

    You will need:<\/p>\n

    3-1\/2 cups diced seeded peeled cored tomatoes (about 2-1\/2 lb or 8 medium)
    \n3 green onions, sliced
    \n1 jalapeno pepper, diced
    \n2 cloves garlic, minced
    \n1\/4 cup vinegar
    \n1 Tbsp lime juice
    \n2 drops hot pepper sauce
    \n1 Tbsp minced cilantro
    \n1 tsp salt
    \n2 (16 oz) pint or 4 (8 oz) half pint glass preserving jars with lids and bands<\/p>\n

    Directions:<\/p>\n

      \n
    1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.<\/span><\/li>\n
    2. COMBINE all ingredients in a large saucepan.<\/span><\/li>\n
    3. HEAT to a boil. Reduce heat and simmer 15 minutes.<\/span><\/li>\n
    4. LADLE hot salsa in to hot jars leaving 1\/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.<\/span><\/li>\n
    5. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.<\/span><\/li>\n<\/ol>\n

      QUICK TIP\"blog<\/a>
      \nWhen cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.<\/p>\n

      Recipe from Ball Canning http:\/\/www.freshpreserving.com\/recipe.aspx?r=31<\/a><\/p>\n

      Strawberry Rhubarb Jam<\/p>\n

      Yield: about 6 half-pints<\/p>\n

      2 cups crushed strawberries<\/code><\/p>\n

      4 cups chopped rhubarb (about 4 stalks)<\/code><\/p>\n

      1 package powdered pectin<\/code><\/p>\n

      \u00bc cup lemon juice<\/code><\/p>\n

      5 \u00bd cups sugar<\/code><\/p>\n

      Combine strawberries, rhubarb, powdered pectin and lemon juice in a large saucepan.\u00a0 Bring to a boil over high heat.\u00a0 Add sugar, stirring until dissolved.\u00a0\u00a0 Return to a rolling boil.\u00a0 Boil hard for 1 minute, stirring constantly.\u00a0 Remove from heat.\u00a0 Skim foam if necessary.\u00a0 Ladle hot jam into hot jars, leaving \u00bc-inch headspace.\u00a0 Adjust two-piece caps.\u00a0 Process 10 minutes in a boiling-water canner.\u00a0 This is for and altitude of 1000 feet.\u00a0 Recipe from The Ball Blue Book 2009.<\/code><\/p>\n","protected":false},"excerpt":{"rendered":"

      My life is too busy.\u00a0 I am a hamster on a wheel and can\u2019t seem to get off.\u00a0 I have a life, and so do all of my children.\u00a0 We have not had a day since last summer where someone (or many someones) didn\u2019t have to be somewhere, including me. \u00a0Planning your day in fifteen minute increments is not a Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":8011,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43],"tags":[256,1084,1085,568,77,168,169,396,159,397,569,398],"class_list":["post-3478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-d","tag-canning","tag-d","tag-b","tag-freezing-produce","tag-fruit","tag-fruits-and-vegetables","tag-gardening","tag-jams-and-jellies","tag-recipes","tag-rhubarb","tag-salsa","tag-strawberries","cat-43-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2011\/10\/blog-preserving1.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3478"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=3478"}],"version-history":[{"count":7,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3478\/revisions"}],"predecessor-version":[{"id":7652,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/3478\/revisions\/7652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/8011"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=3478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=3478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=3478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}