Canning Season Has Started

I may be somewhat absent during this time.  It seems there have been bumper crops in a variety of things.  My plans thus far?

  • Bread and Butter Pickles, basic, and I may be trying both the hot and British varieties.
  • Yellow Plums canned whole.
  • Ketchup of various sorts.
  • Plum sauce, if I dare..
  • Whole peaches just right for cobblers, pies, and crumbles.
  • Raspberry jelly because I have only two tiny jars left!
  • Apple pies for the freezer.
  • Spaghetti sauce for me.
  • Hot sauce because it will be fun to make my own.
  • Salsa for breakfast and as a side all year round.
  • Carrots in water for when making anything roasted.
  • White potatoes for the same reason as I’m canning the carrots.
  • And, well, whatever else takes my fancy.

Will I make it through this list?  Who knows?  But, it will be fun trying.

If you are making jellies, jams, or such, make a comment below with your list.  If there are enough of us crazy enough to do this this year, I may even do a series of posts to allow for link-sharing of

  • jellies and jams,
  • pickles of any sort,
  • fruits, and
  • vegetables.

I can’t be the only one out there among my readers who pick up Ball’s Blue Book every year to see what they have come up with to try.

Kosher for Passover a God Send for the Corn Allergic

Every year I go on a shopping spree during the weeks preceding Passover. Corn has infiltrated almost everything eaten in the USA – except for this small pocket of time things like Coca-Cola and marshmallows are available without corn.

Normally, I would have been shopping more than one day – and would get a real supply of Kosher for Passover treats. This year? The head cold that took a good part of Southeastern Michigan out for at least a week. First it hit me, then my DH.

On the day I decided to do the Kosher for Passover shopping, his majesty, SMR fell off the bed and we had to spend most of the day at the veterinarian! It seems the little guy has developed really bad arthritis on one of his front elbows, and a milder case in his other front elbow. He is now on puppy pain medication for it.

So, I got all of 2 hours to hit the main Kosher Kroger in our area. The Kosher for Passover section they normally have was much smaller than I remembered from past years. This might be because I usually shop before Passover actually starts.

So, to all of the Ashkenazi Jews who keep strict Passover dietary rules – meaning no corn or beans – I say THANK-YOU!

Julie and Julia : My Year of Cooking Dangerously

Upon closing Julie and Julia: My Year of Cooking Dangerously by Julie Powell, my first thought was: “What a narcissistic little twit.” Unkind, I know, but I have had the same thoughts about myself from time to time. I’m not sure what kept me reading the book. I knew that it had been part of the duo that inspired a movie that everyone is raving about – but I really could not see the appeal of yet another New York Yuppie type basting in her own inanity. I kept thinking it had to get better.

I was wrong.

51ezORAwNJLI lacked any real empathy or sympathy for Julie Powell as a person or a blogger. Who lets a maggot colony infest their kitchen? Messy is one thing, dirty is another! I could perfectly well see why Julia Child was unimpressed by the thoughts of this woman blogging about her cooking through Julia’s Mastering The Art of French Cooking, Volume One (1) (Vol 1). Julia – with her co-horts – had labored arduously to perfect the recipes therein and probably felt slighted that someone would build upon her hard work by simply following along in the same way schoolchildren learn by rote. (This, I believe, would probably be her perception from speaking to others of her generation over the years.)

Julie and Julia: My Year of Cooking Dangerously tries too hard. I do have the movie queued since half of it is based on the absolutely wonderful My Life in France by Julia Child, but why would anyone care about the sycophantic rantings of yet another paranoid New York dilettante? Sure, she was a transplant, but she showed all the characteristics of the worst New York type habits – at least as many Midwesterners perceive them.

Of course, I tend not to like much of anything that broadcasts East Coast – or West Coast – thinking. I actually wanted to like this book when I opened it up. I would have sent it straight back to the library had it not been part of what made up a movie equally inspired (supposedly) by Julia’s own biography.

Of course, my history buff and librarian self could not take kindly to her leaving a stick of butter at the Smithsonian exhibit of Julia Child’s kitchen. This was just plain destructive. Yes, let’s show homage to our hero by attracting destructive critters to the exhibit that is probably already precariously preserved from predators of the destructive type! I seriously wanted to shake some sense into the girl.

Honestly, I cannot recommend this book to anyone who doesn’t want to feel their stomach retching from the descriptions of the woman’s just plain dirty apartment. Make no mistake, we are not talking of bread crumbs left for a day or two – you don’t get maggots that way. AVOID.

I almost let this be considered a horror story from some of the scenes described, but thought that would be cheating for the Halloween Challenges going on right now.

My Life In France

Julia Child’s biography, My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books), captures her life with her beloved husband, Paul Child, and her introduction to what would become her life’s work.

After living through the Pacific theater during World War II as an OSS agent, Julia found and married Paul Child beginning a life in the Foreign Service that led them, fatefully, to Paris, France. There, Julia found Le Cordon Bleu – with all of its grandeur and warts – where she learned the love and work that makes French cooking quintessentially French.

51zxFhTyLvLThis is a story of a couple who found joy in living despite setbacks and heartbreaks that are only hinted at throughout the book – as well as the story of how a woman comes to her life’s calling. Julia and Paul came late to marriage, and dealt with all that that implies. Surviving the post-WWII European economy on a government salary with the stress that the post-war fear of communism brought within government circles was certainly not for the faint of heart. Without stating it, the support and love Julia had for Paul – and vice versa – shines through the pages.

Le Cordon Bleu was only a gateway to friendships that brought about the creation of The Art of French Cooking – Julia Child’s first major cookbook. Not a wealthy couple, Paul and Julia chose to befriend the local Parisians and find their way into the hidden treasures that only the bourgeoisie would know, after all, who can really afford to eat grand cuisine every day?

The fact that Julia’s major accomplishments were as a cookbook author, teacher, and tv personality, shows within this book that has no actual recipes. As she describes the various meals that were failures and successes it is as if the aromas overcome your senses. The descriptions of the food, ingredients, and cooking experiences – even without the recipes – are a major strength of the book. Of course, science has shown that smells are the fastest way to our memories. There are few things as amazing as the aroma’s wafting from a master cook’s kitchen – even if only in the imagining or remembering.

My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) was written in conjunction with Julia’s nephew who had to complete the book after her death. This book looked only at France and the beginnings of the series The French Chef. It barely touches on time in other European countries leaving a desire to know more of the Child’s adventures.

One unexpected pleasure are the many photographs by Paul Child interspersed throughout the book. The photos captured the sense in each chapter of what was happening to the couple and Julia. This is one of the times where photos were very well used within a non-fiction book. I admit to believing some very fine thought was put into the selection of which photographs would be included.

My Life in France (Movie Tie-In Edition) (Random House Movie Tie-In Books) is a book that anyone who wants to be inspired should read. It really shows that when we are open to possibilities there is no way of knowing what life might bring. How many women in their 40s find their life’s calling? Julia Child did and serves as an inspiration to anyone who finds a passion in life.

Apricot Jam

IMG 1930Ok, I cheated. I had my mom help me because I am having a tendency to forget things like the grill, stove, etc. Some help in something this labor intensive was very welcome.

I bought a bunch of apricots from the Oakland County Farmers’ Market and while we did eat some of them, I wanted preserves.

Before you even start the recipe, put some clean, small plates in the fridge.

Now, the recipe (from Ball Complete Book of Home Preservation 400 delicious and creative recipes for today) calls for the following:

  • 8 Cups of Apricots – peel, pit and chop them, please!*
  • 4 Tablespoons Lemon Juice
  • 6 Cups Sugar

*If you don’t peel, pit, and chop them you will only end up with a very sugary mess of inedible gunk.

What I normally do with any recipe that calls for the saturation of fruit with sugar is put the sugar over the fruit and let it set for a couple of hours while I prep the jars. (More on prepping jars soon.)

Once the sugar saturates – or almost saturates – the apricots, add the lemon juice and put it on the stove on medium heat.

Stir the mixture the entire time you are heating it. Wait for it to come to a slow boil. Keep stirring until it thickens.

When you think it starts to thicken, pull out one of your now cold plates and allow a dollop of the jam to fall on it. Take your finger and run it through the middle of the dollop. If the jam doesn’t run together – or at least moves really slowly – it is ready to put in the jars.

Prepping the Jars

41GKD6866ZLCheck your jars for cracks, chips, etc. by running your finger around the rims. Wash them, and then sterilize them. At the same time, prep your lids for sterilizing. You won’t sterilize the lids until you start putting the jam in the jars.

To sterilize the jar lids, just barely boil the lids in some water. You will want to get a Magnetic Lid Lifter for this.

Canning the Jam

While the jam is hot and the jars are sterilized, put the jam in the jars. Using a clean, damp cloth, clean any jam from the rim or outside of the jar. Place the lids – using Magnetic Lid Lifter – on the lids and screw the tops over them.

Place the closed jars in a hot water bath and bring to a rapid boil. Let boil for 10 minutes. Wait 5 minutes before taking them out of the water – use a Jar Lifter so you don’t burn yourself! Place on some towels and then let sit for at least 24 hours.

You should start hearing them pop as they seal.

41J2WXVHVRLIf you are serious about canning, you want to have some basic tools. I have the Back to Basics 5-Piece Home Canning Kit and Presto 23-Quart Aluminum Pressure Cooker/Canner (only if you are going to be doing pressure canning, for hot water baths, any large metal pot will do) for my canning needs. There are other tools, but these are the basics for both hot water canning and pressure canning.

Craig Clairborne & Pierre Franey : Master Cookng Course (VHS)

Yes, I went and got a VHS from my local library called Master Cooking Course [VHS]. I put it in and promptly fell asleep.

51SYY52788LWhy did I attempt a video produced in the 1980s? A weird sort of self-torture, perhaps? No, actually, there looked to be a number of good recipes, but when everything started with corn or peanut oil, well, I knew this wasn’t going to be my kind of video.

Besides the recipe issue – yes, I know how to do substitutions – but fish mousse as the first recipe did little to motivate me to want to know more. Then there was the weird cutting between two narrators for no apparent reason. It actually seemed more like they were making bad corrections to original mistakes.

Now, I’ll admit that in the age after Alton Brown’s Good Eats, I may be spoiled. I seem to remember, though, that Julia Child’s tv shows were more engaging. And, if the reruns on Create TV are any indication, they were!

This is one to avoid unless you really want to watch retro cooking shows.

Logic Failure? (Cornstarch is the Powder in Powdered Gloves)

http://www.medicalnewstoday.com/articles/141448.php

So, not using powdered gloves lessened “latex-related illness.” Hello? Cornstarch, anyone?

::: head desk ::::

The corn lobby will do just about anything to not admit that corn – in all its derivative forms – can cause allergic reactions.

Am I the only one who thinks maybe the powder might, just possibly, be the problem?

(Unpowdered latex gloves don’t have cornstarch!)

Turkey Day for 2 With a 26 Pound Turkey!?!?

Normally, we have some folks over for Thanksgiving. For a variety of reasons – including waiting on a countertop and having been away most of October / November – this is not happening this year, and was suspected even when I ordered the turkeys. For this reason, I got to my co-op right when it opened in order to get a “small” turkey.

That did not happen.

It seems the farmer who delivered the turkeys was met by folks waiting in the lot and sold the 4 turkeys that were under 20 pounds directly to the consumers.

Now, I am all for farmers selling directly to consumers, but, there were those of us who had played by the rules. If I had not lucked out because someone was ahead of me once the co-op was open that would be acceptable. The fact that these co-op members bought the turkeys out from under anyone else, was, well, irritating.

Did I mention that I have a second turkey at 27 pounds waiting for me at the co-op because I have run out of freezer space? DH and I love turkey leftovers and soup, but there is no place to store it! Perhaps it is time to peruse Craig’s List for a second freezer – or a second fridge/freezer combination.

City Slickers Keeping Chickens… Support Local Small Farmers Instead

Recently, there has been a rash of posts about the wonders of keeping backyard chickens, on Blogher (http://www.blogher.com/chicken-egg-and-children, for example). I had to send this link to my dad.

Why did I have to send the link to my dad? Well, because, as a child he was the one in charge of the “free range” kitchen coop in both childhood homes – Kentucky and Ohio. Due to this, he will not eat chicken – or even turkey – to this day. (Interestingly, my husband’s grandfather is the same way for the similar reasons.)

As someone who grew up spending time in both the suburbia and rural areas, I actually once – and only once – helped clean out a chicken coop at my uncle’s small farm. There is nothing more disgusting than chickenshit. Have you ever been covered in it? And the cold water of the hose is not quite getting it all off? Well, welcome to the real fowl world!

Trust me, 6 to 12 chickens will create more manure than you will ever use in the average suburban garden. Doesn’t matter if it is a vegetable or flower garden. Chickens don’t stop creating manure just because you have lost the need for that much fertilizer.

Of course, there is little mention of the fact that even chickens – sans rooster – are somewhat loud at times. Many domesticated chicken breeds are, well, stupid. There are smart chickens, but they don’t tend to be the best layers. From what I can tell, most of the folks wanting to have chickens are wanting them for egg laying. I wonder how many realize that a hen’s egg laying career is limited and would usually be slaughtered at the end of it for a soup stock chicken? (A hen that old is too tough to eat as a roaster or fryer!)

What if you have a rooster too? Please don’t be stupid enough to keep more than one rooster if you have only one coop! I actually met a woman whose husband – a New York City native – wanted chickens when he got a job at an agricultural university. He bought a rooster and hen of 20 varieties of chickens. Roosters fight – and kill – one another in competition for those hens. Roosters are always loud because they are announcing their primacy in keeping their hens from other roosters. Even the small ones like Bantams like to put up a good front in a fight – and that means they will fight loudly at any time. Your neighbors will not like you much.

Normally, farmers kill young roosters as eating chickens. The rooster’s crown is considered a delicacy by many cuisines, including both Appalachian and Chinese. If you have eggs hatched, and a rooster or three appear, are you prepared to slaughter them? You have to catch it, break it’s neck, slice it open and let the blood drain as you pluck the feathers. I will never forget the first time I saw my uncle kill and pluck a chicken. Of course, in some states, you are not allowed to prep your own chickens, you have to get a licensed butcher to do it. (Usually the same states that require deer to be dressed by a licensed butcher.) Rather expensive, yes?

Did I mention chickens eat everything and anything? Including small snakes? Those Ripley’s Believe It Or Not stories about finding copperheads in the stomachs of chickens are true – it happened to my paternal grandmother. If you can butcher your own chicken, are you prepared to deal with that?

Now, I am not immune to the desire to keep small game. I have food allergies, so have been tempted to keep my own fowl – with the double benefit of the pest control. In my case, it was from reading an article in Mother Earth News – a great resource for simple living. I wanted Guinea Hens. They are much more effective at staying away from predators than chickens are. My husband believed the idea of keeping guinea hens was bad. Of course, I had been teasing him with keeping long-haired goats or alpacas – but that’s because he is a true city boy and it is just fun to get him riled up.

I came to my senses. Though, I admit, I am spoiled by the great Farmer’s Market Oakland County has, as well as all the small farms to buy from. There are only few tropical fruits that I can’t get within a 2 hour drive of my home – and most of those someone is selling either at the local Co-Op or the Farmer’s Market. And, well, every Michigan grocery store takes pride in announcing that they have local produce, or even chicken, beef, etc. Even in my childhood I can remember those. It is the legacy of a really great governor, Milliken, who knew farming was the backbone of survival, but I digress.

I spoke of predators. Most suburban dogs and cats don’t know to not go after chickens. “Free Range” chickens are particularly susceptible. Of course, most dog owners are a bit guilty of the “get the squirrel” game – which most suburban dogs are going to believe gives them permission to go after all small game animals – rabbit, cat (depending on cat, this may include huge veterinary bill), skunk (tomato juice is your friend), opossum, or, even, your precious chickens. Many wouldn’t have the sense to kill the chicken, but the noise will disturb the entire neighborhood.

Then there are the outdoor and feral cats that abound in all neighborhoods – rural, city, suburban. These cats, as a British study found, are very effective in hunting almost anything. Are you prepared to lose a chicken or two to the local cat population?

Oh yeah, did I mention that rats love chicken coops as homes? Rats, after all, will kill and eat chickens. So, if you want to keep chickens, and you don’t want to use D-Con, I suggest you get a big cat – think Maine Coon – and a terrier who can take down a rat. Rats are just one disease vector you are introducing when you introduce a chicken coop.

Chickens are also a very effective disease vector. Almost all of the major flu epidemics started in birds – particularly chickens – which were kept in close proximity to populations. As in backyard chicken keeping in cities. The limited land does not act as a good buffer to prevent the spread of the disease from chicken to songbird to chicken to person. Pneumonias are also known to spread in this manner. So many of the people who want to keep chickens are saying they want to prevent over medication of these animals. Well, sometimes, the medication is the only thing between us and a pandemic. I, for one, do not want to see a return of the 1918 flu epidemic – which, interestingly, is when a number of the restrictive livestock keeping laws went into place.

Now, I believe there are legitimate reasons to keep chickens – even as pets – but from a lot of the things I have read, I don’t really think the majority of people who are romanticizing farming (or even gardening) realize how back breaking even a small flock of 4 to 6 hens would be to manage. Farm work is a lot harder than most of us city slickers would believe – there are no vacations when you keep livestock.

  • That coop is not going to clean itself.
  • Chickens need food and clean water (water changed more than once a day).
  • Rats and other pests must be kept out.
  • Predators (other than rats) must be kept away.
  • Veterinary bills from the visiting vet – a coop keeper is not able to take his or her flock to the vet. Did I mention that very few vets are farm animal vets anymore – that’s a post for another day?
  • Manure – no one can use that much manure.
  • The majority of chickens are, well, stupid – not all – but the majority.
  • If you have a rooster, and the eggs hatch, what are you gonna do about the young roosters?
  • Costs of butchering your young, excess chickens – or your old non-layers.
  • Costs of making sure your flock does not become a disease vector – and losing that flock if it is deemed infected.

Yep, I have barely scratched the surface, and people accuse me of romanticizing farming. Personally, I think those who want to keep chickens would be better served by finding local farms that keep chickens and patronizing them. And, maybe encouraging other farms to diversify by telling their congress critters to stop subsidizing corn, soy, etc. and start subsidizing the biodiverse farms. Real farmers – even serious hobby farmers – are much better suited to keeping chickens as layers than suburbanites.

Canning Marinara Sauce

The Farmer’s Market has had tomatoes for a really good price. I couldn’t resist despite having made a ton of ketchup, BBQ sauce, etc. I decided to try a marinara sauce adaptation…

(I’m an old hand at rolling water bath canning, but haven’t used a pressure canner since I was a teen.)

Start with tomatoes, garlic, celery, and carrots.

  • 12 cups of tomatoes (I use romas)
  • 1/4 cup garlic
  • 1 cup celery
  • 1 cup carrots

Dice all of them up and place in a pot for 6 to 8 hours on lowest possible heat covered.

IMG 1431

Once it is cooked, puree the mixture and place in another pot over low heat and add:

  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1/2 tablespoon salt

Let simmer 4 to 6 hours on lowest setting.

IMG 1434

Prepare canning jars and lids. If using pint jars, add 1 tablespoon of lemon juice to each jar. If using quart jars, add 2 tablespoons of lemon juice to each jar. This is to add acid.

Fill canning jars to 1/4 inch below opening. Place lids and screw tops on in preparation for pressure canner.

Place in pressure canner and bring to boil while covered. It will need to get to 10 lbs. pressure.

Once canner is at 10 lbs. pressure, wait ten minutes.

Remove canner from heat and wait for pressure to release on its own completely.

Remove pressure valve and let steam release before opening canner.

Let jars set for 2 minutes after removing lid.

Let the jars set for 24 hours before storing.

IMG 1435

No disaster with my first ever use of a pressure canner!