Greg’s Garden Aug. 18th, 2014

By Mari Miller

We Have Been Busy!

We have 30 pints of corn and 36 pints of lima beans in the freezer to date. I will start canning my tomatoes this week. Though the green beans have been slow to produce enough for canning, we have had many at the meal table these past few weeks. Nothing says summer like fresh green beans, ham, and onions cooked in a pressure cooker to just the right texture. Good Eating! We should have some for canning in the next week or so. We did not plant a large amount of green beans this year as we were trying our hand at the lima beans for the first time. The lima beans have been very prolific and will add a lot to winter meals. I still have several quarts of green beans from last year’s canning and will add another 12-14 quarts this year. Greg and I tend to plant large amounts of tomatoes and beans in alternating years. This year the tomatoes are going well enough to have a large canning season but the green beans not so much. The cabbage plot has produced nearly a dozen small heads so far and we look to have at least that many more before the plants are all done. Our crop of Minnesota Mini Cantaloupe was a hit at our summer barbeque party. These small but extremely juicy and sweet fruits are something we did not really expect to like. I am a watermelon person and Greg likes bananas and grapes. But we received these seeds as part of a group of heirloom seeds vault and really have taken to them. We only got about a half dozen melons total since we only planted one hill. We were not sure how we would like them and did not want to use space needed for other planting. Now we will have the seeds for next year due to the non-GMO plants.

The broccoli is winding down now too and will soon be replaced with something else for the fall crops. Speaking of fall plantings… Greg has removed all the dead plantings from 4 of his plots (the lettuce, spinach, swiss chard, and bok choy were done for the season) and has planted new crops to harvest in late September to early October. He says the ease of the small plots to change out from one growing season to the next is one of the biggest assets of the new plot garden. We are planting onions, lettuce, baby spinach and baby bok choy for the fall salads at our dinner table. I look to have my salsa tomatoes all the way through the fall until the cold weather kills the vines. For now they are just great for a handful at supper or mixed with the fresh onions and green peppers for a salsa salad.

We have a handful of ripe concord grapes on the vine. I look forward to next year when I hope to have enough to make homemade grape juice like Greg’s mother taught me so many years ago.

Another Kind of Harvest

Back in 1999, when the entire world was worried about the turn of the century and its effects (Remember Y2K?); I took a class at a county extension office about canning meats. This class opened a whole new world for me in providing meals for my family in the winter months. At this time we still lived up in northern Indiana where snows can close rural county roads for many days at a time. I have canned these meats from time to time ever since.

About a week ago, I saw a deal at a local food market that I could not pass up. Large beef roasts had been marked down for swift sale. After purchasing two large packages of beef, I returned home to can them for use in the winter. Canning beef is not at all that difficult, though it is time consuming, you need to have the proper equipment, and you have to follow all the procedures exactly for good food preservation. (See instructions below)

I canned 8 quarts of beef and broth and also did another 4 quarts of beef stew.

The beef chunks (these can be cut to suit what you plan to use the meat for, for stew smaller pieces are used )are browned in a small amount of oil in the bottom of a large, heavy steel bottomed stock pot or cast iron Dutch oven for about 5 minutes then stir meat to brown the other side. After browning add water to the pan to completely cover the meat then cook the meat till no longer pink, about 25 minutes more. Remove from heat and let this come to room temperature then place into the refrigerator for 8 hours or overnight for the fat to come to the top. Next, skim the fat from the top of the meat and remove from the broth with a slotted spoon dividing the meat into the quart or pint jars, filling each jar 2/3rds full, then place ½ teaspoon of salt into each jar. Bring the broth back up to a full boil adding water if there does not appear to be enough broth to cover all of the meat in the jars. Ladle the hot broth over the meat followed by removing the air bubbles in the jar. I use a flat handle from a wooden spatula to reach the bottom of the jars to remove the air. Make sure you wipe around the rims of each jar with a clean cloth to assure a good seal (a trick when wiping jars containing meat is to put a small amount of vinegar on a paper towel then wipe the rim, as the vinegar will clean any fat residue from the rim). Apply the lids and bands and secure to hand tight. Process as directed in your pressure cooker manual. 75 minutes for pints and 90 minutes for quarts. DO NOT USE THE WATER BATH CANNING METHOD WITH MEATS.

For beef stew I browned the meat and added the broth, but the next day after removing the fat I then added onions, carrots, potatoes, and celery along with my seasonings to the meat and broth before bringing it back to a boil. Then I just ladled all of the vegetables and meat into each jar with a soup ladle leaving ¼” headspace. The vegetables will cook during the pressure cooking process. Remove the air bubbles, wipe the rims, apply the lids and bands, and then process per your canner instructions for 75 minutes for pints and 90 minutes for quarts.

I also am planning on canning 8-10 quarts of hamburger in homemade tomato sauce for spaghetti dinners this winter. I precook the meat and drain on paper towels. Then I fill the jars 1/3rd full of meat topping off with the tomato sauce up to ¼” of the top of the jars. I fully clean the rims of any food residue before adding the lids and bands. My canner calls for 60 minutes for pints and quarts to seal the sauce, but always refer to the instruction booklet with your own canner.

Chicken and Turkey can also be canned in broth either raw or cooked prior to canning. It is not advised to can Pork at home due to the fat content causing bacteria in the meat. I have done boneless chicken breasts pre-cooked then canned in broth and every fall I have done Turkey (both white and dark meat but always de-boned prior to canning) in broth due to the excellent value of the meat around the time prior to Thanksgiving. With just the two of us, a whole turkey is usually always too much for us so I process what we will not eat at our holiday meal.

Preparation and Safety

Before you start canning, purchase a pressure canner and Mason-style jars.

A pressure canner is a sealed kettle that raises the temperature at which water boils by increasing the pressure inside. The normal boiling point of water is 212 degrees F (though it varies slightly by altitude). Beef and other meats must be heated to 240 degrees in order to prevent bacteria such as botulinum (the cause of botulism) from contaminating the jar.

A Mason jar is a sturdy glass container designed specifically for canning. The jar comes with a two-part lid, consisting of a flat disc and a screw-on ring. The ring holds the disc in place and creates a seal. Wash each jar with hot water and dish soap before use, check it for cracks, and always choose a size just large enough to hold the amount of beef that you want to can. You can generally find jars in pints and quarts.

Canning

The best methods for cooking meat for canning are browning, roasting or stewing. Cut the cooked meat into cubes, strips or chunks, according to preference. Ground beef should be shaped into patties that can be stacked inside the canning jar. You can also add water, broth, or any dripping from the beef. Pack tightly and leave approximately 1 inch of space at the lip of the jar. To remove any air bubbles that may have formed, insert a plastic or rubber (not metal) spatula into the container and run it along the sides.

Consult the owner’s manual for your canner’s specific operating instructions, and to determine the proper settings for your altitude. Fill the canner with a small amount of water (at least 2 inches), place the jar or jars inside with a jar lifter and secure the lid. Pressure cook pint-sized jars for at least 75 minutes and quarts for 90. During cooking, the canner should only release steam from the petcock valve on its lid. Jets of steam from other parts of the canner indicate an imperfect seal or a leak.

After the minimum cooking time has passed, remove the canner from the heat source and let it sit for at least 10 minutes so that it can depressurize. Older canners may require as long as 45 minutes. Carefully remove the hot jars and set them on a cloth or a wire rack. Do not leave them in a cool place or anywhere with a draft as a sudden drop in temperature may crack the glass. Leave the jars overnight or for up to 24 hours.

Later, check that the lid is properly sealed by tilting the jar. If it leaks, or bubbles begin to form inside, then the jar is not safe for storage. Another test is to press down on the lid with your finger. If it doesn’t move, then the seal is probably good. Failed seals can be remedied by replacing the jar (the problem may be small cracks or nicks on the lip) and/or lid and repeating the pressure cooking process within 24 hours. Label each jar clearly, identifying the contents and the date of canning. Store in a cool, dry place.

Coming in the next issue on Sept. 1st (Labor Day):

What are we harvesting and canning now
What does the Farmer’s Market have for sale
Updates on fall garden plots

Coming to the Farmer’s Market on Wed. Aug. 20th!

(information provided by Farmers Market manager, Tracy Madigan)

Below is a partial list of what the vendors will be bringing to the market. It is dated Wed. Aug. 13th, the last date prior to this issue of Greg’s Garden Aug. 18th, 2014.

Here is what you may expect to find this week:

*APPLES *BEETS *CANTALOUPE *CUCUMBERS *CORN *EGGPLANT *HONEY *OKRA *ONIONS *PEACHES *PEAS

*PEPPERS (BELL & HOT) *POTATOES *SAUCES & RUBS *SQUASH *TOMATOES *WATERMELON *ZUCCHINI

In addition to our succulent produce you will also find:

*BAKED GOODS –Rolls, Pies, Sweet Breads, Small Cakes

*CRAFTS – Soaps, Walking Sticks, Handmade Crafts, Candles, Gift Baskets, Wreaths, Gourd Birdhouses

*PLANTS *CUT FLOWERS (Saturday only)

Market News Update

The Angel’s Nest Farm & Bakery will no longer be a part of our farmers market offerings. We have all enjoyed relaxing with pastry and coffee on Wednesday mornings at the Angel’s Nest Bistro. Moreover, we have delighted in getting to know John Stamets who ran the bistro for his mother and baker, Doreathy Booth. John, a robotics specialist, has taken a position with Johnson & Johnson in Kansas and will no longer be able to run the bakery/bistro at our market. While we are saddened to lose The Angel’s Nest as part of our market family, we are very happy for John and wish him the best – he will be missed!

On the topic of the Farmers Market… I wrote a letter to the Editor of the Daily Dispatch regarding my concerns of the market, in addition to my last Greg’s Garden “Open Letter”. My other blog, News and Notes about the Farmers Market also carried my “Open Letter”. The feedback was swift and it was mixed. Some thought I was out for the manager’s job. Others thought I was not fair and too critical of a new manager with less than 6 months on the job. Some thought I had good intentions but my delivery was too harsh. Some actually agreed with me that the market will not survive without a business plan and a policy in place to make the market profitable. I won’t apologize for my comments. My intentions were purely for the best for the market and the populations it is to serve. Maybe stirring the issue will bring more attention to the fact that all of us need to take part in the market to make it a lasting enterprise that we can all be proud of in Vance County.

CategoriesAgriculture, gregs-garden

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