June 30, 2010

Why Should I Can?

Why Should I Can?! We're all modern women living in an age of supermarkets and modern convenience- why go backwards and do things the hard way?
It’s been said that good things do come back around, and home canning is also seeing a revival- but not for the same reasons folks canned products years ago. Preserving fresh foods at home has many benefits which are relevant to our lifestyles today. Some of these are:

Reason #1 - Gardening and home canning can lower your grocery bill! Yep- a little elbow grease can add up to extra cash to spend on things more fun and exciting than food! One report says that for every $50 spent on seeds and fertilizer, a yield of $1250 worth of produce is possible! There's no way to enjoy all that food at one time, so home canning is the answer; you preserve the fruits of your labor to use all year and save on your grocery bill.

Reason #2 - Fresh preserving can be healthier!
When you can your own food you have more versatility and control with your recipes and ingredients. You can choose to avoid additives and preservatives found in many commercial products, and you may even choose to use organic ingredients.

Reason #3 - Pride in Your Products! Personal style can also be expressed through unique and creative recipes. Impress your friends and family by creating unique jams, jellies and other culinary creations.

Reason #4 - Canning Supports Sustainable Lifestyles. (for those that feel motivated to reduce their 'carbon footprint'!) Canning local-grown produce reduces greenhouse gas emissions created by shipping vegetables around the world in off-season. Reduce these by growing your own produce or purchasing it locally, and then preserving it; re-using your canning jars year after year.

Whatever your reason for home canning, or even considering home canning, get prepared now! Start gathering canning jars; pints for most products, quarts for larger amounts, and jelly jars for jams, flat lids and rings.
Pick them up at grocery stores, thrift shops, yard sales, friends, and even craigslist. Have your supplies on hand, so when the produce is prime, you are ready to go!

Come to the October canning classes -
Watch the "Check This Out" section for date, time, and place.
The rewards of home canning await you!

June 16, 2010

Don't Just Store It - Use It!

Open up Those Cans and Get Started!
Here are some recipes using items from this month's food storage group specials...

Strawberry Oat Muffins
1 c. rolled oats
1 c. dehydrated buttermilk powder

1 c. all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg
¼ c. vegetable oil
¾ c. brown sugar
1 tsp. vanilla
1 c. freeze dried strawberry slices
Preheat oven to 375 degrees. Grease and flour muffin pan, or use paper liners. In a small bowl, combine oats and buttermilk. Let stand 5 minutes. In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together egg, oil, brown sugar, and vanilla. Blend in oat mixture. Stir in flour mixture, just until moistened. Fold in strawberries. Fill muffin tins 2/3 to ¾ full.
Bake in preheated oven for 15 – 20 minutes, or until toothpick inserted into center comes out clean.
*reconstitute buttermilk powder and strawberry slices before using. Instructions are on the can.


Berry Yogurt and Granola Parfait
2 c. plain yogurt
2 c. favorite granola
2 c. freeze dried berries – reconstituted (raspberries, blueberries, strawberry slices, banana slices, peach slices, mangos)
4 Tablespoons honey

Line up 4 tall glasses. Spoon 2 Tablespoons of yogurt into each glass and smooth the surface. Spoon 2 tablespoons of granola over the top and smooth the surface. Spoon 2 tablespoons of fruit over the top and smooth the surface. Repeat process, adding a bit of honey here and there, to
taste. *if granola is too chunky put in blender for a second or so.

BONUS RECIPE!

Fabulous Granola
2 cups rolled oats
½ cup chopped pecans
½ cup chopped hazelnuts
½ shredded coconut
½ cup slivered almonds
¼ cup canola or coconut oil
1/3 cup maple syrup
Pinch of sea salt
½ tsp cinnamon (optional)
• Mix all ingredients together in a bowl
• Spread on a jelly roll pan (it will be very full but it seems to
cook best when it is all on one pan)
• Bake at 275 degrees for 45 minutes (turn in the pan at 20-25 minutes)
Watch that it doesn't scorch or burn.
• Different nuts can be substituted