Garden to Shelf & Freezer as Part of Stocking Your Pantry
I remember my Mother and Grandmother working from dawn to midnight every day but Sundays during the summer, laying in the harvest. Having lived through The Great Depression, my Grandmother instilled in the entire family a healthy respect for the possibility that hard times could come back at any moment. And that is how I used to approach canning, over doing everything as if the Zombie Apocalypse was just around the corner. Then I embraced small-batch canning (SBC). It is exactly what it sounds like: preserving vegetables or fruits in small batches. It’s less stressful, making it an ideal path for beginners. Canning on this scale allows for learning and experimentation without the risk of wasting food if it doesn’t turn out. Once you get the hang of it, small batches are a better fit with a busy schedule.
- String beans pickling, freezing, dehydrating, and pressure canning.
- Turning your small potato harvest into delicious hash browns or sliced potatoes that can be frozen or dehydrated.
- Garden Beet into pickles and relishes
- Tomatoes, water bath canned diced tomatoes, salsa, and dehydrated
- And Many Others.
To take advantage of Small Batch Canning and Preserving there are some critical pieces of equipment, supplies, and information I’d recommend you should have to hand to enable your success. We’ll begin with some great sources of information. Much of the information below is borrowed from Jill Winger’s recent post (August, 2020) on The Prairie Homestead website. I always steal, . . . I mean borrow, from the best.
Make sure information, particularly from the internet, comes from a reliable source that either has the capacity to rigorously test recipes and techniques or, clearly credits their source so you can see it is well tested. It isn’t enough that "Grandma always did it that way." Canning recommendations change over the years as new discoveries about processing, acid levels in modern produce, and variant bacteria emerge.
Some of the best resources for Safe Canning Information Include:
I've assembled some recommendations for more information, and a list of recommended equipment with links on a stand-alone page. CLICK HERE to check out that page.
National Center for Home Food Preservation (NCHFP) because safe canning and other food preservation methods is their number one concern as a part of the United States Department of Agriculture (USDA).
Local Extension Offices are often connected to Universities, have trained volunteers who only give out information that meets USDA and NCHFP’s high standards. They also often have free on-line pamphlets, and even sometimes print copies.
Ball Canning. The parent company has gone from Ball to Jarden, and now Newell who now owns the Ball Bernardin and Kerr brands of reliable canning supplies, as well as publishing some of the most popular books.
Published Authors. Reputable publishing companies work to make sure their authors recipes are approved by the canning resources mentioned earlier.
Good Quality Internet Sources. As Abraham Lincoln said, “Always use caution when using Internet Sources." (well, maybe he didn't say that, but we're sure he would have) To check the safety of recipes and techniques on-line make sure that they are quoting or source a reputable book, article, or blog. Good quality sources will be clear about where their information comes from, and how it was vetted.
STOCKING THE PANTRY:
The basis for this post is from an article by Stacie Billis on the Cool Mom Eats Blog
It is traditional in many cultures to use every bit of the harvest and that includes when we are processing corn – don’t waste those cobs! Corn cobs can produce a rich corn flavored clear stock when strained or some of the kernels can be pureed and added to make a thick stock. The clear stock adds flavor to any soup, vegetable or grain dish. It is also great for making Corn Cob Jelly. The thick stock can be used to thicken any soup or stew or as the base for a corn pudding or custard. And it is incredibly easy to make.
Stacie provides the basic recipe:
“How to make corn stock - Making corn stock is such easy business that you don’t need an exact recipe. Just throw fresh, milky cobs that are left without kernels into a stock pot and cover them with water. Uncooked cobs, like the ones you have leftover when you cut the kernels off of the cob for a corn salad, will make the best tasting broth.”
https://coolmomeats.com/2015/08/10/how-to-make-corn-stock/
Just like Stacie, if I only have a few cobs at a time I’ll collect them in a Ziploc bag and store them in the freezer until I have about a dozen. Place the cobs in a large pot, add 12-14 cups of water and bring them to a boil. Reduce to a simmer for about 1 ½ - 2 hours. Remove the cobs and gently simmer till liquid is reduced to about 4-5 cups of stock. Strain if you wish through a fine strainer for a clear broth. You can experiment with adding different spices during the cooking depending on how you might like to use the stock: bay leaf, peppercorns, coriander seeds, garlic or caramelized onion for savory dishes. Use a light touch with your spices so they don’t overpower the delicate corn flavor.
Fresh Stock can be store in the refrigerator up to a week or frozen for 3 months.
Stacie’s article includes links to other recipes like Summer Corn
With Clear Corn Stock you can explore making Corn Cob Jelly, a staple on Mid-West Farms during rationing in WWII. We’ve posted a reduced sugar recipe that uses agave to make a complex flavor.
About the History of Corn Cob Jelly
And you need another way to use some of those corn kernels so we’ve posted two versions of Corn Relish, and recipe from Allrecipes Slow Cooker Creamed Corn with Onion and Chives on the RECIPES page of our website.
Enjoy!
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Potatoes have been a staple for years in preparing for any food emergency from minor like running short to a full blown pandemic or a major economic downturn or both. Potatoes are easy to grow in home and community gardens and this year I had a surplus that I knew wouldn’t last to next summer and I really don’t like to waste the product of all my hard work. In the past I’ve pressure canned some potatoes but this year I thought I’d try something new: Freezing Potatoes and Dehydrating Potatoes. We’ll start this week with freezing.
Yes, you can freeze potatoes and sweet potatoes, too! You can start with fresh potatoes or save leftovers or make plan-ahead side dishes. I found lots of information in an eatingwell.com article that has information on all these ways.
http://www.eatingwell.com/article/7826500/can-you-freeze-potatoes/
They suggest that all potatoes need to be partially cooked before freezing Below is a summary for freezing shredded potatoes as an ingredient for hash browns, hash brown waffles, and hash brown casseroles that can be frozen for up to a year. Please see the article for methods on: freezing potatoes for roasting, freezing French fries, twice-baked (Stuffed Potatoes), Scalloped or Gratin Potatoes. I’ve used a different source for the technique for freezing mashed potatoes because it contained some interesting information .
DIY HASH BROWNS FOR FREEZING
I find that the frozen hash browns actually get crispier than the fresh ones.
Shred the amount of potatoes you’d like to freeze.
Immediately put the potatoes into a large bowl of cold water and let soak for about 5 minutes.
Drain and blanch in boiling water for about 3 minutes
Drain again and plunge into a bowl of ice water to stop the cooking process.
Spread in an even layer on a parchment-lined baking sheet and pat dry. You can also line the sheet with wax paper. The best is a silicon baking sheet.
Freeze until solid, about 1–2 hours.
Remove from baking sheets into freezer bags. Store in the freezer up to 3 months.
If stored in vacuum sealed bags like Food Save they can be kept for up to a year.
BEST WAY TO FREEZE AND REHEAT MASHED POTATOES
Tips from the Kitchen, Kelly Foster. Nov. 10, 2015
https://www.thekitchn.com/the-best-way-to-freeze-and-reheat-mashed-potatoes-225440
Fat Makes Them Freeze Well
“While potatoes don’t have a good track record for freezing well, mashed potatoes are the exception. As long as your potatoes are coated with plenty of butter and cream, they’re perfectly freezer-friendly. This dairy duo is the key to making sure your potatoes freeze well, and most importantly, heat up creamy and flavorful. However, if the potatoes were made with only broth, skipping the extra butter and cream unfortunately means they won’t hold up well.”
The website suggests there are three basic categories of potatoes: starchy, waxy, and in-between. Waxy potatoes stay in chunks after cooking and are best for salads and stews. Varieties include: small and large red skinned potatoes, blue, purple, and fingerlings like Yukon Gold. All are low in starch and high in moisture and sugar. And are good for many uses.
“But for mashing? Starchy is the only way to go. High-starch, thick-skinned potatoes, like Russets, fall apart during the cooking process, mash up light and fluffy, and absorb butter and cream like a dream. Mashing the other types of potatoes will result in a gummy, gluey texture” Starchy potatoes are also best for frying and baking
https://www.thekitchn.com/the-best-potatoes-for-mashing-ingredient-intelligence-212974
Visit our RECIPES pages for this recipe for the ultimate in fat rich potatoes, but you can use any recipe that has a high fat content
Truly Decadent Mashed Potatoes
STOCKING THE PANTRY:
As we mentioned in the Freezing Potatoes article there are three basic categories of potatoes: starchy, waxy, and in-between. Please take a look at that post for more details about which varieties are which. Personally, I like to use varieties like Yukon Gold, White Rose, or Norgold Russet for dehydrating into slices or shreds. High-starch, thick-skinned potatoes, like regular Russets, I use for making Potato leathers.
A post from Healthy Canning gives details for dehydrating both potato slices or shreds. Either form can be rehydrated and used in many recipes like fried potatoes, hash browns, Au Gratin. Very thin slices can be seasoned before dehydrating and make great potato chips without oils.
https://www.healthycanning.com/dehydrated-potato-slices
The Healthy Canning post compares methods from three of the leading canning authorities: Ball, Excalibur, and So Easy to Preserve. They differ in a few details like, peeling verses not peeling but all agree that the potatoes need to be blanched before dehydrating to prevent them turning an unappealing black. I have an Excalibur dehydrator, so I have extracted the high points from that source as an example. However, it is really worthwhile for you to read all three. Very thinly sliced dried potatoes can be used as potato chips/crisps for snacking.
Dehydrating Process According to Excalibur
- Wash potatoes to remove dirt; peel if desired. Cut into ¼″ (½ cm) slices, in ⅛″ (¼ cm) slices for chips, or grate for hash browns.
- Steam blanch 4 to 6 minutes, then rinse in cold clear water.
- Spread on trays and dehydrate at 125 F / 52 C
- Slices, fries, or shreds should be brittle to semi-transparent, and chips should be leathery. Test carefully as any lingering moisture can cause the entire batch to mold. Time estimate is 6 to 10 hours, depending on humidity in your area
As a side note, The Pacific Northwest Extension Service suggests that you can add citric acid to the blanching water at a ratio of 1 teaspoon crystals to 1 quart water for a superior product. I never have, and have been satisfied with the results. If any of you have used citric acid in dehydrating, we'd be pleased to know about your results.
Back to the Healthy Canning article . . .
Storage
- Let the dehydrated product cool completely to room temperature before packing it into storage containers.
- Watch the sealed containers for the first few days for any sign of condensation. If condensation occurs, dehydrate a bit more.
- Add Silica Gell Dehumidifying packets to absorb moisture if you wish. Packets can be regenerated by microwaving or dehydrator. See Notes below
- Label jar with name of product and date. Store away from heat and direct light.
- Can keep nutritional value up to 2 years of more
Notes On Regeneration
https://www.silica-gel.it/en/content/14-how-to-regenerate-
Once saturated with water, the silica gel can be regenerated by heating it to 120 °C (250 °F) for 1-2 hours. However, this regeneration method is long and can be uneconomical. The easiest way to regenerate the silica gel is the microwave oven.
Through the use of the microwave oven the regeneration process of silica gel or activated clay (bentonite) is greatly reduced, but it should be noted that only woven-non woven bags can be regenerated. All sachets in DuPont Tyvek package cannot be regenerated: the Tyvek does not allow the dissipation of water vapor that forms inside the bag, the same can inflate and burst like a balloon
Usage Notes
To rehydrate, place potatoes into a bowl and add enough boiling hot water to barely cover all of the potatoes. Allow them to hydrate for about 15 minutes or until fully rehydrated. Drain off excess water.
With many recipes the rehydration is built into the recipe. For example, here’s a dry sauce mix to use with them for Scalloped Potatoes. Just put some potato slices, sauce mix, and hot water in a baking dish, place in the oven, and in about half an hour you will have a delicious pan of scalloped potato.
https://www.healthycanning.com/diy-scalloped-potato-dry-sauce-mix
And from A Matter of Preparedness blog a recipe for Au Gratin Potatoes
https://amatterofpreparedness.blogspot.com/2010/03/how-to-make-potatoes-au-gratin-with.html
Posted on 12.4.20
STOCKING THE PANTRY:
Most of the information is from the very excellent Backpacking Chef website that contains tons of information on dehydrating foods as ingredient or making whole meals for storage for emergencies or for hiking and camping. I highly recommend their book, Recipes for Adventure by Chef Glenn Mcallister which can be found on his website https://www.backpackingchef.com/recipes-for-adventure-ebook.html or at Amazon.
In the world of dehydrating Bark and Leather are often used interchangeably. Honestly, I think the only difference is that leather often refer to something made of fruits that is eaten whole like peach or apple rollups, while barks are more often made from vegetable and are used as ingredients in other dishes like Cheddar Mashed Potatoes or Mashed Potatoes with Meat and Vegetables. Some great recipes are found online at http://bushmanswildhiking.blogspot.com/2012/01/potato-bark-snack-on-potato-bark-while.html
So how do we make Potato Bark? Basically it is making thick mashed potatoes and then dehydrating them into a thin crispy sheet and then breaking it up into chunks or even powering it for storage. Big difference from freezing mashed potatoes is that you should never add oil or dairy when you are dehydrating because in a short time they will go rancid. Here is where you want to use chicken, beef, or vegetable broth. You can even add spices if you wish.
Here is Chef McAllister’s recipe for making 5 15 x 15 inch trays of bark, 2 ½ pounds of potatoes dehydrated makes about 2 cups of bark weight only around 2 ½ ounces.
How to Make Potato Bark
Ingredients:
2½ lbs potatoes
16 ounces fat free vegetable, beef, or chicken broth
Salt and Pepper to taste
Optional: Garlic Powder to taste
Cook, Mash & Blend
Peel and boil 2½ pounds of potatoes until soft. Drain.
Mash potatoes with 16 ounces of fat free vegetable, beef, or chicken broth. Because fats and dairy products don’t dehydrate well and can spoil, do not add any milk or butter. Add salt, if desired, but you’ll get some sodium from the broth.
Run the mashed potatoes through a blender until creamy and lump-free.
Dry It
Cover dehydrator trays with non-stick sheets or parchment paper. I use Paraflexx® sheets which you can purchase directly from Excalibur Dehydrators. They clean-up easily and are reusable.
Pour a six inch puddle of potatoes onto the covered tray and spread thinly (about an eighth inch) with a spatula. 2½ pounds of mashed potatoes will take up five 15 x 15 trays.
Dehydrate at 135° for approximately eight hours until potatoes form a brittle sheet.
Flip It
If you have an Excalibur Dehydrator, use the “flip-trick” as follows to thoroughly dry the underside of the potato sheet: After about five hours of drying, place a dehydrator tray on top of the potato sheet and flip the two trays over so that the moister bottom side is facing up.
The dried sheet of potatoes will easily snap into Bark or crush down for tighter packing.
Yield: 2½ pounds of potatoes will dehydrate down to 5½ ounces and fill two cups when crushed.
Lacto-Fermented Cranberries
Oh the humanity! Ferment cranberries? Why? As a start, lacto-fermented cranberries are a great way to ingest some gut-healthy probiotics into your diet, and they are also easy to make. If you make your own cranberry sauce, much the same ingredients can be used (and a few extra things that can be purchased in kit form).
We also found the blog growforagecookferment.com, where author Colleen Codekas tells you how to ferment practically anything.
Her recipe makes about one quart of finished product.
You will need:
- A Fermentools Starter Kit. (note Colleen's post is sponsored by Fermentools, so if such things make you suspicious, be advised)
- Cranberries
- Lemon or orange
- Honey or maple syrup
- Ginger
- Cinnamon stick
- salt
- clove
- brine
- un-chlorinated water
While it's a little late to get his going for this year, you might put it on your early to-do list for the holidays 2021. The process take approximately 5 day, though actual time might vary in your environment, just the same way as stove baking times/temps can vary between different ovens.
See the entire post and Colleen's full instructions HERE
Vinegar Brine is the foundation for non-fermented pickles, often referred to as ‘quick, or acid added’ pickles. These are different from refrigerator pickles which are not shelf stable. Quick pickles go the extra mile of water bath canning to make them shelf stable. The brine for making fermented pickles or sauerkraut is yet another brine.
Always used a recipe from a reputable source. Healthy Canning is one, and they have created a resource list to find tested recipes.
A basic vinegar brine recipe is used in many pickles. Spices are often heated in the brine for added flavor or added directly to the jar. Sometimes sugar is added and the amount of salt can vary by recipe.
Always use vinegar that clearly states that it has been diluted to 5% acidity, anything under 5% is unsafe for canning shelf-stable products. You can use either white, apple cider, or other vinegars as long as they meet that acidity.
Once brine has been heated to boiling it should either be used to pickle immediately or discarded. It is the acetic acid content in vinegar that makes it acidic and acetic acid boils at a lower temperature than water. Brine boiled too long or used may have a lower acidity than is safe.
Always use pickling salt which is free from additives including iodine. Iodine can make for soft pickles or effect color.
If you know you’ll be doing a number of small batch pickling batches of a particular vegetable the appropriate base of vinegar, water and salt can be made in advance and stored in the refrigerator for up to a week. Sugar and spices should be added when the brine base is heated before making pickles.
To quote Healthy Canning, “The 50 / 50 vinegar/ water ratio guideline for pickling is a “harm reduction” safety guideline used as one of the factors in evaluating whether a pickling recipe is safe or not.It means that the brine should be no more than 50% water, with the other 50 (or higher) percent being vinegar (5% or higher in strength.) It applies to fresh-pack (aka vinegar) pickles meant for shelf-stable storage. It can also apply to other pickled products such as relishes and chutneys, etc.”
For more please visit Healthy Canning at the link below https://www.healthycanning.com/50-50-rule-pickling/
See our demonstrations a couple of easy small batch pickling recipes in videos, including Spicy Green Dilly Beans, and Favorite Garlic Dill Pickles. The recipes recipes are available here on our website.
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