Mom/Preservationist….The weekend canning project part 2.

So in the last post I wrote about how we used up the 25 pounds of tomatoes. Now it’s time for the 20 pounds of citrus.

 

Over the first week we had eaten some of it, maybe 5 pounds. We ate the pomelo and some of the oranges and mandarins. But there was still plenty left that needed to be used up. Now when I have extra citrus I think marmalade, because I love marmalade. I researched several recipes and ended up cobbling together this one from AltonBrown and this one from Food in Jars. The Alton Brown method has you boil the thinly sliced oranges for about 40 minutes until the peel is soft. The Food in Jars method calls for an overnight soak to soften the peel. I decided on a several hour soak followed by a 15 minute boil. That way the oranges could soak while the tomato sauce and ketchup took up the stove, and then go on to cook for a (hopefully) shorter cooking time while the pressure canners cooled off from the tomatoes.

Okay, here’s my process (this is not really a recipe, just the process I used).

First I separated the Seville (a.k.a. sour) oranges from the rest of the citrus. I ended up with about 3 pounds of Seville oranges and about 5 pounds of mixed Navel oranges and tangerines. There were also a good 3 pounds of mandarins and 4 small blood oranges. The mandarins were set aside and the blood oranges I put in the fridge for later snacking.

I washed all the citrus then thinly sliced it, keeping it separated into two batches, Seville and mixed citrus. The Seville oranges are super seedy and hard to work with. The best way I found is to cut the oranges into halves then cut out the center pith. That gets out a good portion of your seeds, and the rest are easier to pick out as you thinly (1/16”) slice the orange halves.

so many seeds!

 

Don’t throw away the seeds and center pith, those can go into a pile on a piece of cheesecloth along with the end slices from each orange, they’ll come in handy later.

seeds and pith trimings

 

The orange slices to into a big bowl and get covered with water. Since our well water is kind of soft and baking soda-ish tasting, I always use filtered water for cooking. Gather up the cheesecloth into a bag and tie it closed with kitchen twine. Place it on top of the submerged oranges and let sit on the counter at room temp. Cover with a plate or plastic wrap if you have dogs in the house that shed a lot.

soaking oranges

 

When you are ready to start cooking your marmalade, dump the citrus and the cheesecloth bag into a large pot and bring to a boil. Simmer, skimming off any foam, for 20 minutes or until the peel of the fruit has softened. Remove the cheesecloth bag and stir in the sugar. Seville oranges are very sour so I used probably 6-7 cups of sugar for 3 pounds of oranges. I started with 5 cups and then tasted it throughout the process until it was the sweetness level that I wanted. Stir the sugar in until it dissolves and place a candy thermometer in the pot. Let the marmalade simmer until it reaches 220 degrees. I think my marmalade didn’t quite make it past 210, but if you put a small plate in the freezer when you start cooking your marmalade you can use the plate test. If you think your marmalade is ready, pull the plate out of the freezer and put a drizzle of the marmalade on the plate. If it jells up pretty quickly then you are done. If it stays runny then you need to cook it more.

Now my naval orange/tangerine marmalade gave me a little bit of trouble. Seville oranges are chock full of natural pectin so they jell up just fine. The tangerine mix didn’t seem to have quite as much pectin in it; I used 5 cups of sugar for the 4 pounds or so of citrus. It tasted sweet enough to me but didn’t jell very firmly during the plate test. I had taken Alton Brown’s advice and added a lemon to the marmalade for the extra pectin, but it still wasn’t firming up. I ended up adding 2 packets of liquid pectin to help it along, because at that point I didn’t want it any sweeter and I had been boiling it for over half an hour and didn’t want to overcook it. It eventually set up, but it isn’t as firm a jell as the Seville orange marmalade is.  All the marmalade was processed in the water bath canner for 20 minutes. (I always add a little extra time to my processing because of our altitude.)

marmalade close up

 

Finally, to end our citrus saga, I peeled all the ‘cutie’ style Mandarin oranges,which, due to their easy to peel-ness, is a great thing for toddlers to help with . Connor had fun getting the peels off.

Mandarin oranges being peeled

 

 Then I made a simple syrup of 5 ¾ cups water to 1 ½ cups sugar, placed the orange segments in clean jars, covered them with the hot simple syrup and processed them in the water bath canner for 15 minutes. Voila, homemade canned mandarin oranges. For basic, “can it be canned?” questions, I have found this site, "Pick Your Own" to be very helpful.  Pick Your Own is actually a farm's website but they have such a comprehensive canning and preserving section that I find myself consulting them regularly.

canned mandarin oranges

Since blogging about this process has taken me four times as long as the actual canning weekend did, I will very quickly mention that I also made 4 pints of apple sauce using the recipe from “Homemade Pantry” and 2 quart jars of lemony cauliflower pickles, recipe originally from the amazing author of Food in Jars. The cauliflower pickles are refrigerator pickles so they didn’t have to be processed in the canner. They are lemony, salty and amazing as a side to a snack of cheese and crackers. The kids love the applesauce. Alana uses a food mill to puree her apple sauce nice and smooth whereas I usually leave mine chunky. I tried the food mill version and the kids have both been devouring it.

so...much...canning...

 

Here ends this month’s canning saga. Sorry it has taken me so long to update. I find when I have to choose between sleep and blogging, sleep has been wining out lately. I have several more posts planned, so hopefully I can get them out in a reasonable time and this site will start to feel like a real blog again.

 

Mom/Preservationist…The big weekend canning project!

I posted the other week about Bountiful Baskets and how much fruit and vegetables I have been getting from them. Not only do the baskets themselves give you lots of produce, but the add-ons are often too good to resist. 25 pounds of mixed citrus for $15?! 25 pounds of Roma tomatoes for $12? Yes please! Well the problem with buying all this stuff is that you have to use it before it goes bad, so this weekend, surrounded by citrus, tomatoes and plenty of other great stuff over-running our kitchen, Tim and I rolled up our sleeves and got canning.

I used to be a reluctant canner, jam and the occasional pickle would be all I would can. Fear of botulism kept me from getting too into canning. However, last winter, realizing we would be moving by spring and needing to use up the dozen chicken carcasses in our freezer I let Tim talk me into making and canning chicken stock. 19 quarts of it. Once safely through my first pressure canning experience I lost my fear of it. This past summer we expanded our pressure canning repertoire and canned 14 quarts of whole tomatoes. There is something so reassuring about pulling out big glass jars of produce you put up. And I know exactly what is in it: tomatoes, lemon juice and salt. End of story. Except for the jars in which we added some oregano and rosemary.

So back to this weekend wherein we have several flats of empty jars, two canners and mountains of produce.

A quick note on my canners. The one on the left is my mother's Presto aluminum canner from the 1970's. Still works great, unless you need to water bath process quart jars, it is a little too shallow for that. The one on the right is my brand new All American heavy cast aluminum pressure canner/cooker that the best Christmas present ever fairy brought me this Christmas. Works great, it is slower to come up to pressure than the smaller Presto, but quicker to cool down, and as anyone who pressure cans know, half the time of the project is spent building up pressure and bringing it back down again.

Tim started out working on tomatoes. We got a 25 pound box of Roma Tomatoes so we decided to make sauce and to try a batch of homemade ketchup. The recipe for the ketchup comes from “The Homemade Pantry: 101 foodsyou can stop buying and start making.” by Alana Chernila. This book was a recent purchase to go along with the recent direction our cooking and eating is taking, (but that’s another blog post) and is my new favorite cook book.

 

Tim seeded and cored the tomatoes and cooked them down with onion, garlic and spices. After a good run through with the immersion blender and the addition of vinegar, brown sugar and molasses we had ketchup. One recipe uses 6 pounds of tomatoes (we might have used a little more) and we got 3 quarts of ketchup plus a little left over that went straight into the fridge.

Now for the critique of homemade ketchup. This recipe is heavily spiced. We ended up adding extra brown sugar and molasses to get a more ‘ketchupy’ taste. Tim really likes the finished product. I think it tastes more like the base for an Indian sauce then actual ketchup. I could see it as the start to a good butter chicken sauce. Still, it was a good experiment and hey, how many people can say they made their own ketchup?

Homemade (spiced) Ketchup

From “The Homemade Pantry” by Alana Chernila.

2 T olive oil, 1 C diced onion, 5 garlic cloves, minced

6 pounds ripe tomatoes: peeled, seeded and cored. (We did not peel and it turned out fine)

3 t kosher salt

1 T paprika, 1 t ground cinnamon, ¼ t ground cloves, 1 T celery salt (we used celery seed)

½ t ground cumin, ¼ t dry mustard, 1 ½ T chili powder, ½ t ground pepper

¼ C apple cider vinegar & ¼ C white vinegar

1 T brown sugar, 1 T honey (we also added molasses)

Canning specific instructions: ½” headspace, water bath process for 30 minutes.

Now that the ketchup was out of the way we started on tomato sauce. We saved the insides of the tomatoes we used for ketchup and added those in with more of the tomatoes, plus onion, garlic, bay leaf and oregano and cooked it all down. Salt and lemon juice were added to up the acidity and we ladled the sauce into quart jars. The tomato sauce we pressure canned at 15 pounds of pressure for 45 minutes. I think that was actually a little long, but we are at a higher elevation here (around 4000 ft) and we added the extra time just to be safe.  

 

This weekend project is being split into two posts due to length and my inability to sit at the computer for more than 5 minutes without a child meltdown. More on canning and the marmalade project soon!