Archive for category The Frugal Kitchen

Of Hand Cranked Can Sealers, Tin Cans & Canning Jars

Posted by Granny in Canning, Food Prep & Dehydration, History, Homesteading, Kitchen Products, Lifestyle, Nutrition & Recipes, The Frugal Kitchen on 01/31/2013

Canning jars are a cultural icon. They represent more than survival; they represent freshness and wholesomeness. Whatever food is stored within, the sight of a canning jar awakens the senses as well as memories.

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They immediately bring to mind the aroma and flavor of their contents. If we are involved in the canning process, they connect us with this experience and everything it entails: Fulfilling time spent in the kitchen transforming the harvest into a display of color and a reserve of nourishment for survival, or for mere enjoyment; memories of mothers and grandmothers spending entire afternoons in the kitchen chatting and cooperating to create sustenance for the family and passing this skill down to newer generations.

With all that the canning jar means to us emotionally and historically, why would we choose to preserve foods in tin cans? It is a matter of choice, circumstances, and purpose. Here is a rule of thumb: Use the canning jars for moderate-term preserving of foods you will consume in the course of the year, little by little. Opt for tin cans for long-term, survival-based preserving. Also, the canning jar is re-usable, with a new lid and seal band. This is convenient for subsequent canning projects throughout the year, for an ongoing and frequently renewed supply. While it is very much recyclable, the tin can is not used repeatedly for canning. Its versatility lends itself to many other uses, however.

Survivalists, then, opt for the tin can. It is ideal for long-term food storage. Besides being non-permeable to gas and vapors (changing atmospheric conditions), and difficult for rodents to break through, unlike glass jars, tin cans are exceptionally well-suited to rough handling and transportation.

Of course, different methods demand different equipment. If you have never used a can sealer (also called can seamer), you may wonder, “How does it do that?”

First of all, if you do any canning, you already know how simple it is. And if you think about it, you have probably been using the same equipment for years, if not decades. That is because this sort of equipment is built to last. I’ve pointed this out in previous articles, but notice the design and style of a can sealer. It seems to come from another era, and it does. It looks solid, and it is. And it works, well, seamlessly! Here’s how:

A can sealer creates a seal by crimping. What this means, in effect, is that it “deforms” the edge of a metal plate that serves as the lid. It does this by compressing it around the mouth of the can while the device turns and presses down on the metal plate.

As with canning jars, once filled and sealed the tin cans are processed with heat. A pressure canner is used in this case. Processing temperature, time and specifications vary depending on the nature of the foods within the cans and also depending on the pressure canner’s manufacturer’s recommendations. It is that simple.

A final rule of thumb (I am making this one up, but I think you will agree): Choose canning jars for foods you will see daily in your pantry and use on a regular basis throughout the year. Why? Because the visual cues you get from those irresistible jars will make your heart leap with joy every time you catch a glimpse. Choose tin cans for your canning projects that are intended for “rainy days.” There, all your bases covered. Food for the senses and food for a sense of security.

The Frugal Yard, Garden & Kitchen- Love Thy Neighbors!

Posted by Granny in Cider & Apples, Homesteading, Kitchen Products, Lawn, Garden & Composting, Lifestyle, The Frugal Kitchen, The Frugal Yard & Garden on 01/24/2013

As a new planting season approaches, to-be gardeners and gardeners at all levels of expertise leaf through seed catalogs and review their plans for the next crop and harvest. All climates offer different challenges. Evey year brings new successes and errors that become the building blocks to the plans for the following growing season.

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There is much to consider. Perhaps a plant that did not do well in one area of the yard might fare better in another, or should we try another variety of the same plant? There is much to consider beyond the garden itself. You tried canning tomatoes last year and it was so easy, and the outcome so delicious, that you want to plant more and increase your collection of bright, red, mouth-watering, homemade tomato sauce this year.

Space, both in the yard and in the house for storage, especially if you are preserving, is an important factor. So is time. Some plants require more attention, as do some food processing methods. Maybe your business keeps you out of the kitchen a bit more this year, or a newborn.

Then there are personal preferences. As suggested above, perhaps you tried canning and now you want to experiment with this method, canning everything in sight and growing more and more varieties of fresh produce for this purpose. Maybe you will be canning for the first time this year, or trying your hand at dehydrating, or juicing. Yes, that’s it. You want to try every smoothie combination on the planet.

It is easy to feel isolated or even at a loss when deciding what works for us and what does not. Sometimes, it is not even time or space that is an issue, but reduced mobility, for whatever reason. Life is a constant adaptation to new circumstances. It can be difficult to give up on something we love doing, like gardening, due to health or career or any number of reasons. Sometimes, it is not about giving up at all. Folks who dream of gardening may feel overwhelmed by the possibilities.

I may have mentioned in a previous post (memory is the first thing to go!) that my father and a neighbor used to share certain pieces lawn and garden equipment. For instance, they pooled their money to purchase and maintain a lawn mower and snow blower and just “borrowed” these from each other when needed, and even mowed each other’s lawn at times. They had one simple rule, which both men honored flawlessly: If I am using it and it needs maintenance, I am responsible for this, and promptly oblige.

I thought about this today and decided why not? Neighbors could share more than the lawn mower. If a neighbor loves canning, she and others could get together and can huge batches of their respective harvests using her equipment. A neighbor who is less mobile could still enjoy this process, with assistance. Another neighbor might own a food dehydrator, which gets borrowed by the canning neighbor.

The neighbor who owns the juicer may lend it to the neighbor who just started their first garden. This neighbor may own a meat grinder that the canning neighbor will use when preparing a large meal for a family gathering. All the while each neighbor also shares tips and knowledge.

Take this to the next step – and I am certain someone already does this somewhere – and neighbors could get together and make a list of the kitchen appliances they would love to use. Everyone would chip in an equal amount toward the purchase of any appliance that is missing to complete the overall list. Thus the person who is new to cider making could try it out first, with the shared fruit press, before deciding if this is a process he will adopt long-term. And the entire group might decide to upgrade to additional equipment to serve the needs of many.

Sometimes, maybe, we focus a lot of attention on time, money and space at the expense of dreams and goals. Often, dreams and goals take shape with greater ease when shared.

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Canning, Cider making, Cooking, Food dehydrating, Fruit press, Gardening, Gardening tools, Kitchen appliances, Lawn equipment, Lawn tools

How to Use a Dehydrator

Posted by Granny in Food Prep & Dehydration, Homesteading, Kitchen Products, Lifestyle, Nutrition & Recipes, Random Eats & Sweets, The Frugal Kitchen, Trends & Innovations on 01/17/2013

Dehydrating is one of the simplest ways to preserve foods and it is as old as time; well, nearly. Since you would probably not be surprised to learn that the Egyptians and Romans did it, let’s skip directly to our own timeline and review how easy it is thanks to our modern inventions.

One question that comes to mind now, when preparing food, is whether it will take a long time. We have busy lives. I dare you to find any person these days who is not a multitasking hero. We were already quite adept at time management when our roles around the home were different and more targeted, can you imagine now?

What is a great wonder to me is that in spite of our current circumstances, at a time when men and women pursue time-consuming careers and even many young adults are busy entrepreneurs, we value our quality of life so much that we continue to make room for elaborate gardening and food preparation processes. The reason for this is clear and simple: It makes sense and the process itself adds joy to our lives. In fact, it probably adds years too.

Home preserving makes sense not only to be prepared in case of an emergency, but also because it can make the food preparation process more efficient over time. It also supplies us with flavorful and versatile options.

To answer the above question about how much time it takes (after a slight detour for some musings), generally you need only spend a few moments cleaning and slicing your produce. Once you start the dehydrator, it will run for 8 to 12 hours (follow dehydrator instructions), which means you are free to tackle any other project that appeals to you in the meantime. Here, then, is an overview of one simple process that can add variety to your dishes and to your stash of emergency foods.

1- Whether you dry produce from your own garden or from another source, remember that the same basic rule applies if you are canning or dehydrating: start with fresh produce. By this I mean stay away from bruised or overripe fruits and vegetables. A partially rotten fruit will not be any less rotten once dehydrated! If good, ripe, crisp flesh can be salvaged, then by all means set that aside and toss the rest in the compost bin.

2- Clean all fruits or vegetables in running water, scrubbing gently if necessary. Remove seeds and pits and then slice, being careful to slice everything to a similar thickness. This makes it easier to determine with more certainty when everything in the dehydrator is dry enough.

3- Sprinkle fruit that is prone to oxidation with citrus juice so it retains its color. Cruciferous vegetables, as well as beans, kernels and root vegetables, can be blanched for a few minutes. This will ensure they maintain their color.

4- You are ready to place your sliced produce in the dehydrator. Refer to your particular model’s manual for capacity. Allow at least a slight amount of space between slices on each tray and never overlap. This could trap moisture, which reduces the quality and lifespan of your dehydrated foods. Again, refer to the dehydrator’s instructions manual to determine proper drying time.

5- When the time to turn off the dehydrator approaches, remove a few slices of fruit/vegetable from any tray (dehydrators are designed to dry evenly, so any tray should do) to test them. Allow them to cool first. You want to use your fingers and a knife for this, not your taste buds; at least not yet. Touch and sight will inform you properly in this case. If they feel dry to the touch, they are probably adequately dehydrated. To be certain, however, cut a few of the slices and examine the edges. If beads of moisture emerge, you should set the dehydrator to remain on for a few extra minutes, at which point you will test a few more slices in this same manner. After you use the machine a few times you will develop a good instinct for proper timing.

6- That’s it. Allow dehydrated fruits and vegetables to cool for about an hour before packing for storage. Finally, make sure you plan on using some of it in a recipe right away, simply because it is so satisfying to taste the fresh fruit of your labor.

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An Inside Look at The Food Dehydrator

The Frugal Kitchen – It’s About Values; Not Just Money

7 Ways Dehydrated Food Saves Money