This is my favorite part, the equipment that you need. Please make sure you have all of your equipment ready and that it is very clean.
Boiling Water Canner, Steam-Pressure Canner, Jar lifter, Jar funnel, Plastic Spatula, Lid Wand. Specialty equipment includes: Food scale, Food Mill, Food Grinder, Candy or Jelly Thermometer, cooking timer, adjustable slicer, refractometer, i hear ya..what is a lid wand, it's one of the coolest little gadgets, it is a small wand with a magnetic end that helps you easily remove lids from hot water.
Jars of course are really important and they must be like mason jars or ball brand jars that have a two piece cap and ring system.
All of this info that i'm sharing could easily be reviewed by purchasing a canning book, but, as time goes by my blog will start including more tips, photos and tried and true recipes. Best of all i will start sharing my stories and try to keep things simple.
This time of year is perfect for buying your equipment and supplies because most of it is on sale and you can save a lot of money. I try to buy most of my canning supplies from local hardware stores and i stay away for big chain stores as i feel they are killing our country and have no respect for supporting local.
As your garden progresses and your desire to experiment with various fruits grows, you may find it interesting to visit your local farmers market and share your desires. I will be doing the same and what is in season gives me the reason to can up a storm.
Next blog i will share a little info on Preparing for canning, until then, remember, What " Can " you do...
Mrs. Picky Fanicky's foods
Thursday, December 30, 2010
Wednesday, December 29, 2010
Mrs. Picky Fanicky's foods How it Started
Only two years, has that been all. It is still very surprising to me that my small business has only been into operation for only two years. But, what a fantastic two years, you see it all started because of the need for a child. Jacob my youngest son was born with Cerebral Palsy due to doctor's that think they know it all.
Jacob has given me insight to a lot of great things, how to observe and enjoy the gardening world is his favorite. We made trellises out of old bamboo that we drug home tied to the top of the van from Alabama. Searched catalogs and local seed outlets for the perfect cucumber seed, and tilled, planted and weeded a beautiful garden, the cucumbers were perfectly long and straight, just right for canning.
Many a day we spent in the kitchen cooking and perfecting bread and butter pickles, and we would experiment with different Marmalades and Bell Pepper recipes. There is no better method in the world to teach a child math and telling time than in the kitchen. Singing out load with no critics and laughing at the funny shapes of some of the fruits, great times.
We were ready to take our products to the State Fair as a lot of my folks did in the past as sort of a community gathering and sharing of traditional recipes. We were getting such nice reviews and everyone loved our products.
Receiving the premium book from the State Fair is a very exciting day, looking up your categories, picking out the best jar, labeling requirements and sending in the form.It is still to this day a grand event that we love to take to the post office and hand over to the postmaster, winking and then waiting for the delivery day. Much anticipation and then the day arrives to take your products to the nice sign in ladies in front of those glorious white cabinets that showcase your products.
Well the anticipation finally comes down to the day of us running and pushing the wheelchair thru the State Fair parking lot, around the bend and thru the big double doors of the building.
I bet Folks can here us hollering all the way across North Carolina as we carefully search the cabinets for the beautiful ribbons tied to the jars, what a great celebration, great accomplishment and best of all great times spent together sharing and laughing, these moments make Jacob equal in the big world, not invisible...
So, you ask how i received my business name, well during all of these times, my kids get a little tired of taste testing so many different products and one day while we were in the kitchen, they started chanting you are a picky, picky fanicky..and it stuck..Mrs. Picky Fanicky's Foods...after all i am Picky..
Jacob has given me insight to a lot of great things, how to observe and enjoy the gardening world is his favorite. We made trellises out of old bamboo that we drug home tied to the top of the van from Alabama. Searched catalogs and local seed outlets for the perfect cucumber seed, and tilled, planted and weeded a beautiful garden, the cucumbers were perfectly long and straight, just right for canning.
Many a day we spent in the kitchen cooking and perfecting bread and butter pickles, and we would experiment with different Marmalades and Bell Pepper recipes. There is no better method in the world to teach a child math and telling time than in the kitchen. Singing out load with no critics and laughing at the funny shapes of some of the fruits, great times.
We were ready to take our products to the State Fair as a lot of my folks did in the past as sort of a community gathering and sharing of traditional recipes. We were getting such nice reviews and everyone loved our products.
Receiving the premium book from the State Fair is a very exciting day, looking up your categories, picking out the best jar, labeling requirements and sending in the form.It is still to this day a grand event that we love to take to the post office and hand over to the postmaster, winking and then waiting for the delivery day. Much anticipation and then the day arrives to take your products to the nice sign in ladies in front of those glorious white cabinets that showcase your products.
Well the anticipation finally comes down to the day of us running and pushing the wheelchair thru the State Fair parking lot, around the bend and thru the big double doors of the building.
I bet Folks can here us hollering all the way across North Carolina as we carefully search the cabinets for the beautiful ribbons tied to the jars, what a great celebration, great accomplishment and best of all great times spent together sharing and laughing, these moments make Jacob equal in the big world, not invisible...
So, you ask how i received my business name, well during all of these times, my kids get a little tired of taste testing so many different products and one day while we were in the kitchen, they started chanting you are a picky, picky fanicky..and it stuck..Mrs. Picky Fanicky's Foods...after all i am Picky..
Tuesday, December 28, 2010
Proper processing methods for canning
Easily enough there are only two methods to properly can you products. As discussed earlier it depends upon the pH of the specific food being canned.
Boiling Water Canner:
High Acid foods are processed in a boiling water canner. The heat is transferred to the product by the boiling water which completely surrounds the jar and the two piece cap. As the temperature reaches 212 F not only does it kill the molds, yeasts and some bacteria it also inactivates enzymes.
Very important that you do not use this process for low acid foods because it will produce botulism which could kill you.
Boiling Water Canner:
High Acid foods are processed in a boiling water canner. The heat is transferred to the product by the boiling water which completely surrounds the jar and the two piece cap. As the temperature reaches 212 F not only does it kill the molds, yeasts and some bacteria it also inactivates enzymes.
Very important that you do not use this process for low acid foods because it will produce botulism which could kill you.
Mrs. Picky Fanicky's canning and preserves classification of foods for pH
Classification of foods that you are canning falls into two categories. The importance of the pH, or acidity of foods, is that is determines the method of heat processing necessary for a safe canned product.
All foods are divided into two classifications determined by the amount of natural acid present in the food or the acidification of the food to a specific pH level. The two classifications are:
High Acid foods, these foods have a natural high level or a sufficient amount of acid added to them. Bottled lemon juice,citric acid or vinegar that is labeled 5 percent acidity are sometimes added to increase acidity. Foods in this category must have a pH of 4.6 or lower. the boiling water method of processing is adequate for high-acid foods. Most of the time all fruits and soft spreads fall into this category. Figs and tomatoes require the addition of an acid so they may be safely canned using the boiling water method
Low acid foods have very little natural acid. Vegetables,meats,poultry and seafoods are in the low acid group. Soups, stews, meat sauces and other recipes that contain both high and low acid yet remain with a pH level higher than 4.6 must be processed as low acid.
High Acid foods: Lemons, Pickles, Gooseberries, apricots, Plums, Apples, blackberries, Sour Cherries, Peaches, Sauerkraut, Pears, Tomatoes...Process at 212 F in a Boiling Water Canner.
Low Acid foods: Okra, Carrots, Beets, Turnips, Green Beans, Spinach, Asparagus, Lima Beans, Peas, Corn....Process at 240 F in a Steam Pressure Cooker.
All of this information is crucial in the proper canning techniques, a lot of old recipes that folks use to use to can their vegetables are outdated and simply put will kill you. Later i will make a new post on the proper processing methods until then remember..What " Can " you do..
All foods are divided into two classifications determined by the amount of natural acid present in the food or the acidification of the food to a specific pH level. The two classifications are:
High Acid foods, these foods have a natural high level or a sufficient amount of acid added to them. Bottled lemon juice,citric acid or vinegar that is labeled 5 percent acidity are sometimes added to increase acidity. Foods in this category must have a pH of 4.6 or lower. the boiling water method of processing is adequate for high-acid foods. Most of the time all fruits and soft spreads fall into this category. Figs and tomatoes require the addition of an acid so they may be safely canned using the boiling water method
Low acid foods have very little natural acid. Vegetables,meats,poultry and seafoods are in the low acid group. Soups, stews, meat sauces and other recipes that contain both high and low acid yet remain with a pH level higher than 4.6 must be processed as low acid.
High Acid foods: Lemons, Pickles, Gooseberries, apricots, Plums, Apples, blackberries, Sour Cherries, Peaches, Sauerkraut, Pears, Tomatoes...Process at 212 F in a Boiling Water Canner.
Low Acid foods: Okra, Carrots, Beets, Turnips, Green Beans, Spinach, Asparagus, Lima Beans, Peas, Corn....Process at 240 F in a Steam Pressure Cooker.
All of this information is crucial in the proper canning techniques, a lot of old recipes that folks use to use to can their vegetables are outdated and simply put will kill you. Later i will make a new post on the proper processing methods until then remember..What " Can " you do..
Monday, December 27, 2010
Canning Principles let's talk about bacteria
Bacteria are very hard to destroy. Certain bacteria actually live at temperatures that destroy molds and yeast. Salmonella is killed at temperatures of 140F. Staph is killed if food is kept above 140F. Staph is very nasty it also produces a toxin that must be killed by heating the product to 240F for a time that has been tested by a canning recipe.
Botulism is basically food poisoning caused by a bacterium, this bacteria can be killed by boiling; but, the toxin produces spores that cannot be destroyed by boiling which is 212F. This bacteria also thrives on low acid in the absence of air in moist environments- exactly the conditions inside of a jar of canned vegetables, meats or other low acid foods.
Because of this low acid foods must be processed at 240F which is a lot hotter than the boiling point so with these items you must use a steam pressure canner..
o
240F--------------------240
Processing temp for Temperature that bacterial
low acid foods in a steam spores are destroyed in
pressure canner low acid foods
o
212F--------------------212
Water boils and processing temperature for high-acid foods
in a boiling water container.
o
180F--------------------212
Temperature at which molds, yeast and some bacteria
are destroyed in foods
o
50f-----------------------70
Best storage temperature for processed canned foods
So remember wash everything, maintain proper temperatures for what you are making and remember..What " Can " you do..
Botulism is basically food poisoning caused by a bacterium, this bacteria can be killed by boiling; but, the toxin produces spores that cannot be destroyed by boiling which is 212F. This bacteria also thrives on low acid in the absence of air in moist environments- exactly the conditions inside of a jar of canned vegetables, meats or other low acid foods.
Because of this low acid foods must be processed at 240F which is a lot hotter than the boiling point so with these items you must use a steam pressure canner..
o
240F--------------------240
Processing temp for Temperature that bacterial
low acid foods in a steam spores are destroyed in
pressure canner low acid foods
o
212F--------------------212
Water boils and processing temperature for high-acid foods
in a boiling water container.
o
180F--------------------212
Temperature at which molds, yeast and some bacteria
are destroyed in foods
o
50f-----------------------70
So remember wash everything, maintain proper temperatures for what you are making and remember..What " Can " you do..
Why you should Share..
My food business journey started years ago, with visiting my grandma Cora or Momma Cora as she liked to be called. Let me give you a little background history on momma Cora.
Momma Cora was raised in a convent by nuns, as soon as she turned thirteen which was a woman's passage and being that she was alone with her father, she was placed in the home to apprentice as a cook. I remember her telling me how they had two pair of stockings and one pair of shoes for the entire year, and taking care of things was part of the strict regime. She found a passion in cooking and it led her thru a wonderful life.
Momma Cora was raised in the town of Sanford and later moved to Forest city, working at a restaurant in downtown Orlando. As time went by she gained employment with a gentleman named Mr. Fosgate, who came to Florida from Boston to revitalize a packing house for fruit that had gone into bankrupcy during the big freeze.
Hi- Acres was the orange packing house and with over two thousand employees, a lunch house was needed. Momma Cora started cooking and my grandfather would pass out the blue plate specials to everyone at lunch time. Times were good, packing fruit was in full force, then another huge freeze hit. Everyone showed up to work thru the night picking oranges, packing fruit and getting the trucks loaded, but it was not enough, they ran out of crates, folks got frostbite on their toes including my other grandma, Nana, who was the fastest packer in the plant.
Momma Cora was in the kitchen cooking her blue plate specials and asked if she could use a few of the oranges to make a Marmalade to serve at lunch. The nun's ways were still in her cooking soul and waste was not a thing that was taken kindly. As she prepared the Marmalade, Mr. Fosgate came in as he always did to eat lunch, he was taken with delight as he ate the orange marmalade, the following day he made the announcement.
Hi- Acres will start to use any oranges that we cannot pack to make Marmalade, it turned out to be a multi million dollar idea, as time went by Mr. Fosgate sold the company to Deep South which is a subsidiary of Winn-Dixie. Grandma Cora went on during retirement to Mr. Fosgate's estate to cook and help them raise their children, living a quiet life, never receiving monetary compensation.
As the years went on and the children grew up she quietly retired to Conway and grew plants and had a spectacular plant nursery, forever loving the interaction of folks coming to her place and walking the grounds and admiring and purchasing her plants. We visited often and later moved her to our property in Plymouth were i spent many a day cooking with her and talking about recipes.
Well time flies and when she passed away i received her cookbook, the gift of gab, and the greatest of all the act of sharing..which is what i want to do now as i continue to write about canning, making Marmalades and pickling..always remember..What " Can " you do..
Momma Cora was raised in a convent by nuns, as soon as she turned thirteen which was a woman's passage and being that she was alone with her father, she was placed in the home to apprentice as a cook. I remember her telling me how they had two pair of stockings and one pair of shoes for the entire year, and taking care of things was part of the strict regime. She found a passion in cooking and it led her thru a wonderful life.
Momma Cora was raised in the town of Sanford and later moved to Forest city, working at a restaurant in downtown Orlando. As time went by she gained employment with a gentleman named Mr. Fosgate, who came to Florida from Boston to revitalize a packing house for fruit that had gone into bankrupcy during the big freeze.
Hi- Acres was the orange packing house and with over two thousand employees, a lunch house was needed. Momma Cora started cooking and my grandfather would pass out the blue plate specials to everyone at lunch time. Times were good, packing fruit was in full force, then another huge freeze hit. Everyone showed up to work thru the night picking oranges, packing fruit and getting the trucks loaded, but it was not enough, they ran out of crates, folks got frostbite on their toes including my other grandma, Nana, who was the fastest packer in the plant.
Momma Cora was in the kitchen cooking her blue plate specials and asked if she could use a few of the oranges to make a Marmalade to serve at lunch. The nun's ways were still in her cooking soul and waste was not a thing that was taken kindly. As she prepared the Marmalade, Mr. Fosgate came in as he always did to eat lunch, he was taken with delight as he ate the orange marmalade, the following day he made the announcement.
Hi- Acres will start to use any oranges that we cannot pack to make Marmalade, it turned out to be a multi million dollar idea, as time went by Mr. Fosgate sold the company to Deep South which is a subsidiary of Winn-Dixie. Grandma Cora went on during retirement to Mr. Fosgate's estate to cook and help them raise their children, living a quiet life, never receiving monetary compensation.
As the years went on and the children grew up she quietly retired to Conway and grew plants and had a spectacular plant nursery, forever loving the interaction of folks coming to her place and walking the grounds and admiring and purchasing her plants. We visited often and later moved her to our property in Plymouth were i spent many a day cooking with her and talking about recipes.
Well time flies and when she passed away i received her cookbook, the gift of gab, and the greatest of all the act of sharing..which is what i want to do now as i continue to write about canning, making Marmalades and pickling..always remember..What " Can " you do..
Sunday, December 26, 2010
Canning and preserving
I know this journey in the process of proper canning techniques is a little boring, but i promise it will get better. There are a few steps that are crucial, boring and may make you nod off. Please try and hang with me as later on i will be actually making, photographing and taste sampling loads of canned fruits, pickled items, and sharing my experiences.
Today's topic is Molds and Yeast: Molds are fungi that grow as silked threads and appear as fuzz on food. Some mold can produce mycotoxins which are harmful to eat. Molds thrive on the acids that are a protection against bacteria. Yeasts, which are also fungi, cause food to ferment, making it nasty or unfit to eat. Thank goodness, the acids in foods protect against the growth of bacteria; remember tho molds and yeasts are always present. Molds and yeast are easily destroyed at temperatures between 140 and 190F. boiling water processing heats food to 212F, more than enough to destroy the molds and yeast without destroying the quality of the product.
So now we have covered two completely different topics and the simple version is this, always wash everything, and take the time to properly heat as temperature will be a key in not only the killing of bad food contaminates, but will also be crucial in many of the canning processes that i will share to ensure quality foods and proper sealing of the jars.
Until tomorrow, keep thinking, what " Can " you do..
Today's topic is Molds and Yeast: Molds are fungi that grow as silked threads and appear as fuzz on food. Some mold can produce mycotoxins which are harmful to eat. Molds thrive on the acids that are a protection against bacteria. Yeasts, which are also fungi, cause food to ferment, making it nasty or unfit to eat. Thank goodness, the acids in foods protect against the growth of bacteria; remember tho molds and yeasts are always present. Molds and yeast are easily destroyed at temperatures between 140 and 190F. boiling water processing heats food to 212F, more than enough to destroy the molds and yeast without destroying the quality of the product.
So now we have covered two completely different topics and the simple version is this, always wash everything, and take the time to properly heat as temperature will be a key in not only the killing of bad food contaminates, but will also be crucial in many of the canning processes that i will share to ensure quality foods and proper sealing of the jars.
Until tomorrow, keep thinking, what " Can " you do..
Friday, December 24, 2010
Home Canning Principles
Understanding how to prevent food spoilage and deterioration is the trick or key to canning safety and success. All around us are tiny microorganisms, like mold,yeasts and bacteria. Don't get me wrong many of these are beneficial to us, while others can be very harmful under certain conditions. These " bad micro's" live and multiply on the surface of lots of types of foods.Foods that have bad spots, bruises and disease tend to have more of these ' bad micros". Enzymes are responsible for changing the color, flavor and texture of food, and are found throughout the tissue of each food type. Loss of Quality means in simple terms do not use. If you cannot use the food that you are going to can at it's peak, then don't.
There are a few ways to reduce the conditions which encourage the growth of " bad micro's".Washing, Peeling and blanching greatly reduces the conditions of enzyme activity. Washing is important to the whole process of canning for not only the foods, your equipment, yourself and any tools or equipment that you may use.
Canning sort of interrupts the normal spoilage cycle of food by heating the food in a jar that has been closed with a sealing cap. When heat is applied for the correct amount of time and temperature not only is the " bad micro's destroyed, at the same time air is allowed to escape from the jars. Upon cooling the jars lids "pop" and seal. The vacumn that has formed prevents other things from entering the jar and contaminating the food.
As i share canning techniques please excuse any misspelled words or grammar mistakes along the way, I'm not a rocket scientist, just a woman with a passion for trying to preserve traditional recipes and trying to make the science aspect of canning simply available, until next time....remember...What "Can" you do..
There are a few ways to reduce the conditions which encourage the growth of " bad micro's".Washing, Peeling and blanching greatly reduces the conditions of enzyme activity. Washing is important to the whole process of canning for not only the foods, your equipment, yourself and any tools or equipment that you may use.
Canning sort of interrupts the normal spoilage cycle of food by heating the food in a jar that has been closed with a sealing cap. When heat is applied for the correct amount of time and temperature not only is the " bad micro's destroyed, at the same time air is allowed to escape from the jars. Upon cooling the jars lids "pop" and seal. The vacumn that has formed prevents other things from entering the jar and contaminating the food.
Thursday, December 23, 2010
Canning and preserving
Wednesday, December 22, 2010
Saturday, December 11, 2010
Currin Power
The annual gingerbread house construction is set for tomorrow after church, what a wonderful time of year, and such a great time to sit with other families and enjoy fellowship with others. What started out a few years ago as a way for me to teach our youth, or actually retain a little attention, while teaching Sunday school has evolved into a lovely event. I usually buy the kits a few days before and set them on the tables in the fellowship hall, which the tables are sort of like the church pews in that they are self assigned and you better not sit in someone else's spot. I knew the competition (did I say that) was going to be fierce as the other day. I noticed Mrs. Lemon from the church dropping off her children at school and as I rolled down the window, our eyes locked and I spoke with my sweetest voice. "Hi..don't forget sunday is the gingerbreadhouse building at church.." Mrs. Lemon was quick with "..Oh don't worry, we would never miss it.." Well I replied "Glad to hear it.." Eyes still locked.. "Well good luck" I responded.. Mrs. Lemon was now squinting a little "..You are gonna need a lot of luck..we have Lemon Power.." Rolling up the window..I made a mad dash to the local store..need little side items to make our gingerbread house shine..Hummm..Little does she know that we have Currin Power..
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