Canning with Kids

Charlotte age 14 canning apple butter

Always practice cleanliness while canning.

Another season of canning and I realized that I have 3 teenagers and 1 preteen that all know how to can. Many adults do not know how to successfully can or don't even attempt it. So, how, in a day in age of this almost lost art, did I successfully teach my children how do this?

It wasn't a conscience decision to teach my children the art of preserving. It just sort of happened and now I realize what a great skill it was that they have acquired.

Since it wasn't a conscience decision on my part I had to think back. I also had to question my children.  How did their skill develop and at what ages did I start allowing them to do more and me less?

First, let me start with saying: allow your children to surround you in the kitchen. DO NOT KICK THEM OUT SO YOU CAN DO THINGS EASIER. Even as babies allow them to watch you and play with flour or dough or the pots and pans.

Here are a list of ages and jobs I think you can allow your children to do to introduce your children them to canning. *


2 yrs. old and up - Take them produce picking. Either in the garden or a Pick your own trip. Let your children always know where there food comes from . . . they are more likely to eat these healthy foods. Teach them the importance of hand washing.

4 yrs. old/5 yrs. old and up - Allow them to rinse the fruit out. Wipe the counter. Help you pour cool ingredients into pots. Teach them the importance of cleanliness.

6 yrs. old/7 yrs. old and up - Peeling, sorting, rinsing. Assist with stirring. Wiping the tops of the canning jars. Observe the full canning process. Teach them importance of safety and cleanliness.

8 yrs. old. to 11. yrs old and up- Cutting the produce.  Actually making the recipe to be canned. Stirring. Assisting parent with preparing the canning area. Allowing them to fill the cans. Remember you are dealing with boiling water so please take caution when allowing them to help. Remind them to be really careful. Review the importance of safety and cleanliness.

* REMEMBER YOU KNOW YOUR CHILD BETTER THAN I DO. THESE AGES ARE JUST WHAT I DID WITH MY CHILDREN. AND NOT ALL MY CHILDREN WERE READY AT THE SAME AGES. KNOW WHAT YOUR CHILD IS CAPABLE OF AND USE YOUR BEST JUDGEMENT.

HAPPY CANNING!

Getting "jammed" with Green Tomatoes

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Chopping the green tomatoes.

This growing season for tomatoes was a very interesting one. It is wonderful to extend the tomato season, but sometimes your just done. We always pick a few tomatoes early because we actually love fried green tomatoes. If your like us you can only eat so many fried green tomatoes. And before you just rip that tomato plant up and toss it to the chickens. You may want to try this.

Adding sugar.
I let it sit for 3- 5 hours
covered to let juices release.

I had never heard of green tomato jam until I was walking the dogs the other day. An older gentleman neighbor joined me on my walk. I just love older people they always have so many interesting stories about everything. He asked me if I make Green Tomato Jam. 

We I returned it looked
bubbly and juicy.

I admitted I had never heard of it. We finished our walk and departed our ways. You know what I did next: yup - I googled it! Wow, so many variations of this old-tyme jam.

Here is the recipe I came up with using
what I had on hand:

Green Tomato Jam Recipe

Added chopped seed removed lemons.

20 cups of chopped tomatoes
5 cups of sugar
2 chopped and seeded lemons (leave peels on)
1/4 cup of lemon juice
pectin

We like this jam. It is savory and sweet. It is very different.

Cook and can
like your other favorite jams.

Added 1/4 cup of lemon juice.

There is also a recipe I found that
uses raspberry Jello I might try.  I'll let you 
know. 

I am so grateful to that 
gentleman 
for that small mention.

Have you ever learned a cool thing from an older, wiser person and tried it with success?

Share and comment. I'd love to hear it!

Canning Salsa Water Bath Method Revised*

Now everyone always asks me for my salsa recipe . . . it is different every year. I will give you a basic of what is in salsa. You must make it your own. Don't be afraid to try different things. But if you are not like me and need and want more guidance, there are plenty of great recipes on the internet or you could check out cookbooks at your local library.

But here is what I do:

Tomatoes - how many?  just pick out of your garden, food store or farmstand and chop until you don't feel like chopping anymore

Onions - what you got 

Garlic - raw or roasted we don't care

Peppers - hot, mild, sweet, throw it in there

Touch of sugar, Dash of salt, toss in some vinegar. Oil is optional.  * I actually added lime juice to this batch of salsa. . . what is important is you need some form of citric acid  . . . it could be lime or lemon juice or some type of vinegar to prevent botulism. I prefer lime juice because the vinegar gives the salsa a funny taste. 

Next cilantro is one of my "have to have" in salsa. I pick a bunch, chop and in the pot it goes.

My family loves it when I add fruit : peaches or pineapple or mango. This batch has there favorite mango. Why my son threw in a cucumber this year I'm not sure why. . . but it tasted great! 

Once you have made a whole bunch and your family has eaten a bunch of it with chips, eggs, rice (whatever you and them love to put salsa on). If you have any extra (because you made so much) you will need to do something with it so it doesn't go bad. Canning is usually what I do next. Then I hide them in the basement away from hungry teenagers! Yes, I ration!

 What you need:  A canning pot with jar rack, other pots for boiling water and food, canning funnel, magnetic lid catch, jar grabber, ladle, glass jars, canning lids and fasteners (all must be sterilized in boiling water) and Your Yummy Salsa

I heat to 165-180 degrees to kill any bacteria.

Pour into sterilized jars. Leave at least 1/2 from the top.

Be sure that there is no food spillage on top.
Wipe with cloth dipped into boiling water.

Carefully remove sterilize lid.

Place lid carefully on top of filled jar

Screw on fastener. Not too tight not too loose. 

Start putting them 

Once your jar rack is full put it in your canning pot.
Slowly lower into boiling water. Add more water if needed.

Process Time: 20 minutes

After your process time is finished
carefully lift jars out of the water bath.

I leave mine alone for 24-48 hours
before putting them into storage.
Be sure your lids have suctioned down.
I usually remove fasteners for storage. 

I hope this was helpful. If you have any further questions feel free to comment or contact me!

Happy Canning!