Another Harvest Season Passes

by Expat Chef

It seems like each year I do the Eat Local Challenge that it becomes a greater part of my life. Not only does the amount and types of foods that I buy locally increase each year, but I feel myself becoming more deeply connected to this way of life.

I tried my hand at putting up foods for winter, mainly freezing and seed saving, although my current tactic is stockpiling vast amounts of sweet potatoes, pumpkins and squash. (I actually have even more now). I just finished preparing many of the season's last vegetables as nine quarts of soup and stashing that in the freezer for a cold winter's feast. However, the one thing I did not try my hand at during September's challenge was canning. I wanted to, I just could not find the time amidst all the weekly cooking and little one running around.

This does not stop me from stockpiling information along with my pumpkins. I took some time to ask an expert, Julie Smith of Treehouse Berry Farm, for some good advice for a beginner like myself. Julie and her family have an orchard and can and sell a huge variety of jams, salsas, preserves and jellies at my local farmers market. They also make homemade lollipops to which my child became addicted. Julie was kind enough to answer a few questions for me despite a tremendously busy season of canning, wholesale business and fall festivals. We finally caught up and she shared some great tips for all of us inspired by this year's September Challenge.

Question: Canning is kind of a lost art. What is the most important advice you could offer someone who is just learning to can and preserve? How did you get started?

We are now in a world where everything is so easy to attain we don’t think about how our relatives would “put up” their produce every year in order to have sustainable food during colder months.  Canning is an easy way for you to know exactly what your feeding your family and it is not difficult to do.  More and more people are canning their own produce and fruit, even if it from their small back-yard gardens.  You also see an increase of homemade canned baby foods, which you can easily control the ingredients.  My advice is to try canning, even on a small scale.  You might be surprised not only how easy it is, but how something simple like how great the soup you make this winter tastes with this summer’s tomatoes.  My family has always canned fruits and vegetables, it has always been a way of life.  I remember making freezer jam and canning green beans with my Grandmother when I was a young child.

 

Question: For someone new to canning, what is the easiest produce item to can and why? What would you recommend starting with?

Something very useful and easy to can is tomatoes.  Home-canned tomatoes have been a tradition for many generations.  In the middle of the winter, you can use the tomatoes to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.  Another recommendation is to make your own applesauce.  This is a very easy process and it tastes so much better than anything you buy in the store. 

Question: Many people are intimidated by canning because of fear of botulism or other toxins. As someone who cans and preserves to sell product, how big is this risk and what is the most important steps a cook can take to minimize it? 

Low-acid foods are usually the types of food that have the highest risk for toxins.  Vegetables (except tomatoes), meats and seafood are considered low acid foods.  In order to prevent these toxins, you MUST process at a temperature of 240F for the appropriate time for what you’re canning and you must use a pressure canner.  If you’re leery or uncertain of this process, your best bet is to can high-acid foods like fruits, tomatoes, and pickles.  Since toxic spores do not grow in acid, high acid foods can safely be processed in a boiling-water canner. 

Question: Are there any resources or guides you find particularly helpful?

If you don’t want the expense of buying a book to start, the internet has a wealth of information.  Jarden Home Brands (makers of Ball Canning Jars) has a great website that gives step by step tutorials for several canning processes and along with recipes and preserving guides (www.freshpreserving.com) Another great site is PickYourOwn.org.  I love this site because it gives you very basic instructions and great ideas for the home canner. (www.pickyourown.org)  Both of these are great resources for beginners and seasoned pros alike.  On the book front, the Complete Guide to Home Canning and Preserving by the Department of Agriculture is a great resource.  It is an older book, but full of information.  The Ball Blue Book is also a must-have if you are going to can on a regular basis, as they have extensive lists on canning times and processes to refer to.

Question: What do you like best about canning and preserving?

I really enjoy playing with new ingredients.  Trying to make spicier pickles for the next year or adding a new herb or spice to a product is fun.  Experimentation is very easy in canning and can sometimes turn out wonderful!  My niece made Strawberry-Nectarine jam one winter for gifts and it was fabulous!

Question: Treehouse Berry Farm has about FIFTY different products including such exotic-sounding recipes as Pear Honey and Peach Amaretto, what's your favorite?

I can never choose a favorite as I love them all!  I’m constantly changing with what I have in my fridge but I currently have open Pumpkin Butter, Blueberry Jam and Elderberry Jelly (which makes a mean PB&J).

Question: You always offer samples and a recipe to create with your products. What's your favorite recipe and would you mind sharing it with us?

Our “recipe of the week” idea started this year with the Overland Park Farmers Market.  It was lots of fun and we hope to continue it next year, and we’ll follow up with adding them to our website.  Hmmmm - with it being pumpkin season I would recommend the Pumpkin Dessert Squares.  They are VERY rich, so you may want to bake a pan and share them with family and friends!

Pumpkin Dessert Squares

from the kitchen of Treehouse Berry Farm

1 box yellow cake mix (set 1 cup aside)
½ cup melted butter
3 large eggs
1/8 cup milk
1 teaspoon flour
½ cup sugar
½ cup butter, softened
1 teaspoon cinnamon
½ cup pecans, finely chopped (optional)
1 jar Treehouse Berry Farm Pumpkin Butter

(This recipe also tastes great with our Apple Butter or Peach Butter.)

Combine cake mix (less reserved portion) with melted butter and one egg. Press mixture lightly into bottom of 9 x 13 pan. Mix Treehouse Berry Farm Pumpkin Butter with 2 eggs and milk. Pour over crust mixture. Mix reserved cake mix with flour, sugar, softened butter, cinnamon and pecans. Crumble and spread over filling mix.

Bake at 350 degrees for 35 to 40 minutes or until golden brown. Cool and cut into squares.