I promised to post about master food preserver class each week, so here is what we learned in last Thursday’s class! I took 116 photos in class during week 2, and it didn’t feel like enough, so you know it must have been a good class! And of course it means this post will basically be a picture show. đ This week we covered freezing, fruit pie fillings and soft spreads. So I would like to start off with some fun facts that I learned in class that you may or may not already know.
Freezing
– The best way to freeze if you are going to do a bunch of stuff, is to turn your freezer extra cold (down to -10F) the day before so that things freeze quickly. Frozen goods should be kept at 0F or below, so once frozen return the temperature to 0.
– Vegetables should always be blanched before freezing to stop enzymes that would otherwise cause changes in colour, texture, flavour and nutritional value. Recommended blanching times vary by vegetable and range from 1-10 minutes
One thing we covered for freezing was freezing convenience foods. So we did just that, and will eat these food later in the class! YUM.
One convenience food we froze was a “meal in a bag”:
-1 chicken breast cooked and diced
– 2 cups blanched veggies (or frozen ones)
– 1 cup pasta cooked until almost done
– seasoning packet in a separate baggie (such as 2t chicken bouillon, 1/2t garlic powder, 1/2t onion powder, 1/2t paprika, 1t parsley, 2T parmesan cheese)
Freeze it all up in a baggie. When you want to eat it, dump it all in a wok, stir fry it up and … presto!
Chicken for the meal in a bag.
Blanched veggies for the meal in a bag.
Combine it all and freeze. A great idea if you have a free weekend day and freezer space!
Another convenience food we froze was twice baked potatoes. nom nom nom.
Bake potatoes, halve, and remove innards to a large bowl.
Mash and mix in milk, sour cream, garlic, salt, pepper and cheese.
Refill, top with more cheese if desired, then freeze on a baking sheet. Once frozen, transfer to freezer containers. When you want to eat it, bake at 375F for 25-30 minutes.
The last convenience food we did was cookies. Works with most cookie recipes.
Mix up the recipe.
Mold into balls (and in this case dip in sugar – yum!)
Freeze on a cookie sheet and then transfer to a freezer container. When you want to eat them bake without thawing at 400F for 10-15 minutes.
Fruit pie filling (and juice hiding in back)
Most fruit pie filling recipes for canning call for clear jel. What is clear jel anyways? It’s a starch used for thickening, and is basically a modified corn starch. You shouldn’t used regular corn starch or other thickening agents in canning, because they are not specifically designed for canning like clear jel. Clear jel has been modified to make it more heat stable, so it can take the heat of the canning process. It is also stable in low pH, like the pH of fruits. It makes products more shelf stable, and doesn’t separate over time like other starches can. It can be reduced in recipes too if you don’t want quite as much. If you don’t like the starchy pie fillings though, don’t try and can a pie filling recipe without it. Either follow a recipe for canning fruit in syrup, and then drain the syrup to use it in pies, or freeze the fruit instead!
Soft spreads
Fun fact. Do you know the difference between a jelly, jam, conserve, preserve and a marmalade?
Jam – made from crushed or chopped fruit
Jelly – made from fruit juice
Conserve – made with two or more fruits and nuts or raisins
Preserves – made with whole fruits, or large pieces, in a clear, slightly gelled syrup
Marmalade – made with soft fruit and citrus peel in a clear jel
In class we made the following soft spreads. Click the names to link to the full recipe posts.
and all canned up.
So many delicious treats! And the day’s excellent haul.
the babbling botanist 