Preserving Your Harvest

Fall is here again and with that comes the yearly question of what to do with all that garden produce!  Do you can it, freeze it, dry it, or what??

Joan Farnam and Diane Booth talk about preserving the harvest, and talk to Hana Senty about the different products she is making to sell at the Cook County Farm & Craft Market.

Listen Here. 

Hana makes jams from locally grown and wild berries, as well as designer jams, like this one:

Gingered Zucchini Marmalade (from the Ball canning book)

• 2 oranges
• 2 lemons
• 2-3 inch piece of gingerroot, peeled & chopped
• 5 cups shredded zucchini 
• 1 tart apple, cored & shredded
• 4 cups granulated sugar
• 6 Ball® 8 oz half pint jars
•  
• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
• THOROUGHLY wash citrus fruit. With a vegetable peeler, remove colored peel from oranges; thinly slice orange peel and place in a large, deep stainless steel saucepan. 
• WITH a sharp knife, cut white pith and any remaining peel from oranges and lemons. Tie pith, peel and gingerroot in a large square of cheesecloth, creating a spice bag; add to peel in saucepan. Finely chop orange and lemon pulp; add to saucepan with zucchini, apple and sugar
• OVER medium-high heat, bring mixture to a boil, stirring frequently, boil uncovered until mixture reaches gel stage, about 45 minutes. 
• LADLE jam into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Here's Hana's favorite Green Tomato Salsa Verde recipe. also from the Ball canning book.

• 7 cups chopped cored peeled green tomatoes (about 12 medium)
• 5 to 10 jalapeno, Habañero or Scotch bonnet peppers, seeded and finely chopped
• 2 cups chopped red onion (about 2 large)
• 2 cloves garlic, finely chopped
• 1/2 cup lime juice
• 1/2 cup loosely packed finely chopped cilantro
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 6 Ball® (8 oz) half pint glass preserving jars with lids and bands 
• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
• COMBINE tomatoes, peppers, onion, garlic and lime juice in a large saucepan. Bring to a boil. Stir in cilantro, cumin, oregano, salt and pepper. Reduce heat and simmer 5 minutes.
• LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
• Quick Tip: Use from 5 to 10 hot peppers to reach the level of heat you desire. When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.