the herb to dominate. Herbs frozen in oil NEWSLETTER | SEPT - OCT 2019 Freezing Herbs Continued maintain their color better than those frozen Dill weed can be frozen as stems to make dill individually. Oil should only be added to pickles later. Plain herbs will become limp and herbs if it will be frozen. Storing herbs in oil dark in color when frozen but will still impart good at room temperature is a botulism risk. It is flavor. not necessary to thaw herbs before adding to Chopped herbs such as parsley can be placed in cooked dishes. LET’S PRESERVE! ice cube trays and then covered with water. Frozen herb cubes can be popped out of the tray and Caution: Herbs give off odors that can be stored in a freezer bag. To use, simply take a cube absorbed by other in the freezer. Dear Home Preserver, out and drop into soups, sauces, or stews. Avoid the transfer of odors by wrapping At this point of the year we are happy to find lots of produce on shelves and in freezers. Yet, we hope to put up some more and pickles, pears, and lots of apples. Many families make a holiday out of Chopped herbs can be frozen in oil. Mix ⅓ to ½ herbs in foil or placing in a glass preparing . cup of oil with 2 cups of chopped herbs. Another freezer jar with an air tight lid. option is to make a paste by mixing ⅓ cup oil with Plastic freezer bags and boxes We have enjoyed talking to many of you at classes and displays. Remember that you may contact a food 2 cups fresh herbs in a blender until smooth. allow for the transfer of odors. safety educator through your county Penn State Extension office. If there is no one in your local office to Freeze in air tight small jelly jars. The oil will answer a question, they will forward it to the Food Safety Hotline where someone will then contact you. not freeze as hard as ice and you can scrape Wishing you success with all your food preserving. out the amount you want to use. oil is suitable if it complements the flavor of the herb, or use a neutral flavored vegetable Martha Zepp, Consultant Stacy Reed, Penn State Extension Educator oil such as canola oil to allow the flavor of [email protected] Food, Families &Health/Food Safety and Quality [email protected]

For canning beets, wash, trim and leave 1 inch LET’S PRESERVE of stem and roots to prevent bleeding of color. Office of the Director Canning Beets 323 Agricultural Administration Bldg. Whether or not red beets are processed in a Sort by size and cook beets until tender enough to University Park, PA 16802 NEWSLETTER! pressure canner or a boiling water bath depends remove their skins—about 15 to 25 minutes. Drain upon whether they are plain beets or if they are and discard liquid. Do not use the cooking liquid for pickled in a solution.The low acidity of plain canning; it is dirty. Cool beets, trim off roots, stems. What’s inside? beets makes it necessary to process them in a and slip off skins. Follow recipe directions for Canning Beets pressure canner in order to destroy botulism spores slicing, dicing, chunking, or using whole. The size of the cut beet pieces affects the processing time. Canning Pears that can produce a toxin causing a dangerous type of food poisoning. When that same vegetable If you use whole beets and the recipe calls for diced Sauerkraut is pickled in a vinegar solution using a research beets, you may be under processing the product. Using Knives Safely tested recipe, the high acidity of vinegar prevents To pressure can beets, leave cooked baby beets whole; cut medium or large beets into ½-inch cubes germination of botulism spores making it safe to process them in a boiling water bath or an or slices. Halve or quarter very large slices. Pack Canning with Less Sugar atmospheric steam canner. into hot jars, leaving 1-inch headspace. If desired, Freezing Herbs add ½ teaspoon salt to pints; 1 teaspoon salt to quarts. Fill jars to 1 inch from top with boiling Note: Pickled beets should never be water. Remove air bubbles. Wipe jar rims. Adjust extension.psu.edu put into jars hot and allowed to seal lids and process in a dial gauge pressure canner at Penn State College of Agricultural Sciences research and extension programs are funded in part by Pennsylvania counties, the without processing. Because of the 11 pounds pressure or a weighted gauge pressure Commonwealth of Pennsylvania, and the U.S. Department of Agriculture. low acidity of this particular vegetable, Where trade names appear, no discrimination is intended, and no endorsement by Penn State Extension is implied. canner at 10 pounds pressure; make adjustments Photo credits unless otherwise noted: Pixabay it takes longer to process pickled beets The Pennsylvania State University encourages qualified persons with disabilities to participate in its programs and activities. If you for high altitudes. Process pints for 30 minutes and anticipate needing any type of accommodation or have questions about the physical access provided, please contact your Penn State than many other pickled vegetables. Extension county office in advance of your participation or visit. quarts for 35 minutes. This publication is available in alternative media on request. Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. Canning with Less Sugar Pickled Beets Recipe Yield: approximately 8 pints While sugar helps keep their bright color and firm texture, it is not necessary to prevent • 7 pounds of 2 to 2½ 1. Prepare beets as described in the beet article on page 1. Slice into ¼-inch from spoiling. It is possible to can fruits with little or no added sugar. Most pickles, inch-diameter beets slices. Peel and thinly slice onions. relishes, and jams and jellies still need sugar for the proper consistency; but a few new • 4 cups vinegar (5% 2. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth recipes have been developed for low or no sugar products. acidity) bag and add to vinegar mixture. Bring to a boil. Add beets and onions. • 1½ teaspoons Simmer for 5 minutes. Remove spice bag. It is safe to use lighter to can fruit. Just Canning with Artificial Sweeteners reduce the amount of sugar in relation to the water. canning or 3. Fill jars with beets and onions, leaving ½-inch headspace. Add hot vinegar The application of heat to some artificial sweeteners Experiment to determine how much sugar you salt solution, allowing ½-inch headspace. Remove air bubbles and adjust may cause the loss of sweetening power or cause can eliminate and still find the product acceptable. headspace if needed. an unpleasant aftertaste. Aspartame is destroyed • 2 cups sugar Canning fruit in water without any added sugar is by long cooking and is only suitable for sweetening • 2 cups water 4. Wipe jar rims with a dampened clean paper towel. Adjust lids. Process an option, but you may find that the fruit is less firm canned foods when they are served. Sucralose pints or quarts 30 minutes in a boiling water bath or an atmospheric than you are accustomed to. • 2 cinnamon sticks steam canner. At altitudes of 1,001 to 3,000 feet process 35 minutes; (Splenda®) maintains its sweetness in canning and • 12 whole cloves at 3,001 to 6,000 feet process 40 minutes; at altitudes over 6,000 feet Canning fruit in frozen or bottled unsweetened recipes have been developed for canning pickles and juice is a good alternative to sugar or water. jams with Splenda®. Splenda® does not provide the • OPTIONAL: 4 to 6 process 45 minutes. Reconstituted frozen apple juice concentrate works same preservative properties as sugar and is not onions (2 to 2 ½ Variation: For pickled whole baby beets, follow above directions but use well with , pears, apricots, , and red suitable where sugar is important as in preserves or inches diameter) beets that are 1 to 1½ inches in diameter. Pack whole; do not slice. Onions or white sweet cherries. It can be diluted with extra pickled fruit. may be omitted. water to reduce the apple flavor and reduce calories Reduced or no sugar added jams and jellies can further. Frozen pineapple juice works well with pears SOURCE: COMPLETE GUIDE TO HOME CANNING (USDA EXTENSION SERVICE, 2015). be made with commercial pectin designed for that or peaches. Frozen pineapple juice gives a fresher CUT ALONG DOTTED LINE purpose. Package inserts tell how much sugar flavor than canned pineapple juice. White grape juice substitute is needed and when to add it. Artificial works well with pears, peaches, or apricots. Red sweeteners do not provide the properties of sugar grape juice complements plums and red cherries. Canning Pears Caution: Asian pears are lower in acidity needed to jell traditional long cook jams and jellies. Following harvest, pears need to ripen for several days and must be acidified by adding one Honey is a concentrated sweetener that has more Stevia is heat stable and provides sweetness but to several weeks depending upon the variety. Judge tablespoon of bottled lemon juice per pint or calories per tablespoon than sugar. It tastes sweeter does not provide the firm texture of sugar. Stevia can ripeness by pressing lightly at the stem end of the pear. two tablespoons of lemon juice per quart. than an equal amount of sugar. A mild flavored only be used in jams and jellies when used with no- It will give slightly. If the pear yields to pressure around variety of honey can be used in canning syrups. sugar needed pectin or a low methoxyl pectin. the body of the pear, it will be past its prime. Discoloration of Pears Prevent discoloration of pears when peeling by Canned pears may turn dark during storage when holding them in a solution made by crushing six enzymes react with oxygen in the air. Discoloration Herbs can be frozen plain, in ice, or 500mg vitamin C tablets (or use 1 teaspoon ascorbic occurs more often when pears are packed into jars raw Freezing Herbs in oil. Stems or leaves can be placed acid) in one gallon of water or use a commercial and are processed for a short time; there is not enough Some herbs maintain their flavor better when in a single layer on a cookie sheet and ascorbic acid mixture. Drain pears well before canning. heat to destroy the enzymes. Raw packed pears frozen instead of dried. Freezing works well for frozen solid before being packaged. Easily remove cores by using a melon baller or the have air in the fruit that is released during processing herbs like parsley, dill, basil, chives lemon balm, When frozen separately, you can remove ½ teaspoon measuring spoon. increasing the headspace. Excess headspace allows mint or tarragon. Experiment with various herbs the amount you need but must work Pears that are heated before being put into jars yield more oxygen in the jar causing the fruit to darken. This and methods to determine which ones you quickly so that leaves do not thaw and freeze a better quality than pears that are packed into the jar usually starts at the top of the jar and works its way prefer frozen. together when the package is put back into the raw. Boil drained pears 5 minutes in syrup (very light, down. Heating pears in syrup or boiling Frozen herbs can be used in the freezer. light or medium syrup), juice (apple, white grape or liquid before placing them in the jars same proportion as fresh herbs. Another option is to blanch leaves pineapple), or water. Pack the hot pears into hot jars, reduces liquid loss from the Keep in mind that freezing will of larger herbs such as basil for 15 leaving ½-inch headspace. Fill jars to ½ inch from jar and inactivates cause the water in the cell walls to seconds to stop enzyme reactions, the top with hot liquid. Remove air bubbles, Wipe enzymes yielding expand, and the herbs will be limp then immediately plunge in ice jar rims; adjust lids. Process in a boiling water bath a higher quality when thawed. As a result, you may water to stop cooking. or an atmospheric steam canner. Process pints 20 product than prefer to use frozen herbs in cooked CONTINUE READING ON BACK > minutes and quarts 25 minutes; make adjustments for raw packing dishes. They will generally not be higher altitudes. A piece of a cinnamon stick may be pears. attractive as garnishes. added to each jar if desired. Sauerkraut October through November is the best time to make sauerkraut because cabbage grown in cool weather produces more sugar which is necessary for the fermentation process. Sauerkraut is the result of natural fermentation by bacteria in the cabbage in the presence of 2 to 3 percent salt. Lactic acid and other minor products bacteria release acids that raise the acidity and of fermentation give sauerkraut its characteristic create ideal conditions for other bacteria to flavor and texture. further ferment the sauerkraut. Fermentation If possible, prepare the cabbage and start the naturally stops when the sauerkraut reaches the fermentation the day the cabbage is harvested. proper acidity. Temperature affects the speed of A 5 gallon container holds about 25 pounds of fermentation. Between 60°F and 65°F, it will take 6 cabbage. Shred cabbage ½ 16 inch thick, about weeks to make sauerkraut. The ideal temperature as thick as a quarter. It needs to be broken up is between 70°F and 75°F where it will ferment enough to bruise the cells to release the sugars. properly in 3 to 4 weeks. Above 80°F, sauerkraut may become soft and spoil. Fill a food safe container with layers of 5 pounds of shredded cabbage and 3 tablespoons salt. Sauerkraut is ready to use when it reaches desired Don’t reduce the amount of salt. Use only canning tartness. Do not taste it if you see mold on the or pickling salt to avoid discoloration and for surface, feel a slimy texture, or smell a bad odor. accurate measurement. The proper balance of Fully fermented sauerkraut may be kept tightly salt and cabbage prevents the growth of spoilage covered in the refrigerator for several months, or it organisms and pathogens while promoting the may be canned or frozen. activity of lactic acid producing bacteria. Salt draws water and sugars from the cabbage and produces a brine that should cover the cabbage when it is packed into the container. Mix thoroughly to avoid pockets of low or high Using Knives Safely salt concentration. Press down firmly to release Knives become dangerous when they are juices and eliminate air pockets. Keep the used and cared for incorrectly. A sharp knife is cabbage submerged in the brine at all times to the safest knife because it requires the least pressure to do its job. keep oxygen out and prevent mold growth. Cover with a plate weighted down with jars filled with • Keep knife blades and grips clean. water or cover with a large food grade plastic bag, • Wash knives separately—never place a such as those sold for packaging turkey, filled knife in dishwater because it can injure an with salt water (6 tablespoons salt per gallon of unsuspecting dishwasher when it is not seen. water.) Cover the top of the container with a clean • Point the cutting edge away from the hand kitchen towel to reduce exposure to airborne when wiping blades. mold spores. If you weight the cabbage with a • Lay knives flat and away from counter edges. brine-filled bag, do not disturb the crock until the • Do not try to catch a falling knife—pick it up normal fermentation is complete. If you use jars after it has fallen. as weights, you must check the sauerkraut two • Have a designated storage area for knives that to three times each week and remove scum if it is separate from other utensils and where the forms. During fermentation, a series of changes knives are individually visible. takes place when the salt and acid tolerant Chutney Chutney is a -type usually made from a variety of fruits, seasonings, sugar, and vinegar. Traditional chutney recipes included raisins and nuts; many recipes today replace them with apples, gingerroot, dates, or other dried fruit. The combination of ingredients results in a sweet-sour blend. Chutney can vary from chunky to smooth in adequate acidity in the chutney to prevent spoilage; texture and from mild to hot in flavor. Chutney usually never reduce the amount of vinegar or lemon juice has a saucier texture than relish or . in a chutney recipe. Use research based recipes to Traditionally chutney is served as an accompaniment make chutney. to curried dishes, but it compliments a wide range of A boiling water process is adequate for most foods. Serve chutney with poultry or baked seafood; chutneys, but chutneys with a high vegetable content use it as a sandwich spread; incorporate it into a dip; may require a pressure process. Sometimes you use it as an ingredient in meat or casseroles; will notice changes in the quality of chutney during or serve it with and crackers. storage. If too much air remains in the jar (from The low acid peppers, onion, and seasonings used in improper headspace or inadequate processing), the chutney must have added acidic ingredients to make oxygen in the jar will react with food components it safe for canning. Otherwise, canning chutney is that lead to deterioration of the product such as similar to canning salsa and relishes. There must be undesirable changes in color, texture, and flavor.

Caution: Wear plastic or rubber gloves and do not touch Apple Chutney Recipe your face while handling or cutting hot peppers. If you do Yield: approximately 6 pints not wear gloves, wash hands thoroughly with soap and • 4 quarts (16 cups) pared, cored, water before touching your face or eyes. chopped tart apples (about 10 medium) 1. Combine all prepared ingredients in a large stockpot; • 1 cup chopped onions bring to a boil. Reduce heat and simmer until thickened, about 45 minutes. As mixture thickens, stir • 1 cup chopped sweet red bell peppers frequently to prevent sticking. (about 1 medium) • 2 teaspoons seeded and finely chopped 2. Fill hot chutney into hot jars, leaving ½-inch red Serrano pepper (about 2-4 peppers) headspace. Remove air bubbles and adjust headspace if needed. • 12 ounces seedless golden raisins • 4 cups light brown sugar 3. Wipe rims of jars with a dampened clean paper towel. Apply and adjust prepared canning lids. • 3 tablespoons seed • 2 tablespoons ground ginger 4. Process in a boiling water or atmospheric steam canner for 10 minutes at altitudes up to 1,000 feet; 15 • 2 tablespoons ground allspice minutes between 1,000 and 6,000 feet. • 2 teaspoons canning salt Variation: Another type of hot pepper may be used as • 1 clove garlic, crushed long as you don’t exceed the listed measurement, or you • 4 cups (5%) may omit the hot pepper.

RECIPE DEVELOPED AT THE UNIVERSITY OF GEORGIA, ATHENS. ADAPTED FROM SO EASY TO PRESERVE, 6TH ED., 2014. RELEASED BY ELIZABETH L. ANDRESS, PH.D., DEPARTMENT OF FOODS AND NUTRITION, COLLEGE OF FAMILY AND CONSUMER SCIENCES. SEPTEMBER 2016. CUT ALONG DOTTED LINE