Lancaster County
1383 Arcadia Road, Room 1, Lancaster, PA 17601
717-394-6851 • E-mail: LancasterExt@psu.edu

2002 Issue Number 4

What's inside . . .

October, 2002

Dear Food Preserver,

As days are getting cooler and leaves begin to color, I'm noticing seasonal foods at local food stands-broccoli, cauliflower, apples, pears. I always like to freeze some of the former and dry some of the latter. Results of last year's food preservation survey indicated many of you are interested in learning successful techniques to dry food. Martha has been experimenting with dehydrating a wide variety of foods and will share tips on selecting, drying, and using dehydrated foods with you.

Fall is a good time to try something new-maybe this will be the year you make sauerkraut for the first time. You need at least fifteen pounds of cabbage to get fermentation started-if that's more than you want, get a group together and share the results as well as the work.

With holidays approaching, you might like to make your gifts personal by giving of yourself. Martha plans to take a gift basket of homemade jams, syrups, and pickled foods as a hostess gift when she visits her niece over Thanksgiving. Included are some recipes and ideas you might like.

This will be the final issue of Let's Preserve this year. Let us know of special topics you would like included next year.

Hoping you enjoy all your preserving throughout the winter.

Sincerely,

Nancy R. Wiker
Extension Agent-Family and Consumer Sciences

In consultation with:
Martha Zepp

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Feature Food of the Month

Praline Syrup

This robust syrup compliments apples very well. Try it over baked apples or apple crisp. Drizzle some over a pumpkin pie. Martha likes it on waffles. If you like a less robust flavor, use white corn syrup for part of the dark syrup or use light brown sugar.

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla

Combine syrup, sugar, and water in a saucepot. Bring to a boil; boil 1 minute. Reduce heat; stir in pecans and vanilla; simmer 5 minutes. Ladle hot syrup into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Yield: about 4 half-pints.
Source: Ball Blue Book Guide to Home Canning

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Food Drying

Drying Fruits and Vegetables

Dried foods are tasty, nutritious, lightweight, and easy to store and use. Increasing the temperature of foods makes its moisture evaporate, and air moving over the food carries the moisture away. A balance of temperature and humidity is needed for successful drying of foods.

Select a method of drying suitable for the product and for where you live. Sun drying does not work well here in central Pennsylvania because of the high humidity. Room drying works only if heat, humidity, and air movement are adequate. (Air conditioned homes may be too cool to dry foods quickly enough.) Oven drying works well if you can set your oven to a temperature of 140 to 150 ºF. Open the oven door two to three inches to allow moisture to escape. A convection oven works well because it combines the low heat with a fan to move the air. Commercially made and homemade food dehydrators give a good quality dried product.

Some foods like apples, pears, peaches, and apricots dry better when pre-treated. Pretreatment reduces oxidation giving a better color, reducing vitamin loss, and lengthening shelf life. Place cut fruits in a solution of ascorbic acid or in orange, lemon, lime, or pineapple juice for five minutes before placing on trays to dry. Do not keep cut fruit in a holding solution for more than one hour. Other methods of pre-treating fruit include syrup blanching, sulfating, and water or steam blanching. Some fruits such as blueberries and cranberries need to be dipped in boiling water to crack the skins. Be careful not to let the fruit in the boiling water too long or the fruit will turn to mush.

Fruits are dry when they are pliable and no beads of moisture form when pressed between your fingers. Condition the dried fruit by packing it loosely in an air tight glass or plastic container for several days to distribute the remaining moisture evenly. Pasteurize unpeeled fruit or uncovered fruit to destroy insect eggs that might have gotten on the fruit. The shelf-life of dried fruits is increased when they are stored in the freezer or refrigerator.

Most vegetables should be blanched before drying. Steam blanching is recommended. Onions, garlic, and peppers do not need blanching. Vegetables are tough, brittle, or crunchy when dry and do not need conditioning. Store dried vegetables in air tight containers to prevent moisture from the air being absorbed by the food. Storing them in a dark place retains the vitamin A content of the food.

Fruit Rolls and Leathers

Fruit rolls, also known as fruit leathers, are a popular snack food made from pureed fresh fruit which has been dried, rolled, and cut into snack size pieces. Foods with a high pectin content like apples and peaches have a good texture when made into a leather. Lower pectin fruits like berries can be combined with apples to make good leathers.

It takes about two cups of fruit for each 13 x 15 inch fruit leather. Peel, seed, stem, and cut away any bruised or spoiled parts of the fruit before pureeing the fruit in a blender until it is very smooth. Very seedy berries can be sieved and apples can be cooked and put through a food mill for a smooth consistency.

Fruits are naturally sweet and the drying process intensifies the sweetness so that added sugar is not generally needed. When additional sweetening is wanted, a tablespoon of light corn syrup or honey can be added. Adding sugar to a leather causes crystallization and tends to make the leather brittle during storage.

For a special treat sprinkle coconut, chopped dates, nuts, raisins, granola, poppy, sesame, or sunflower seeds over the fruit rolls before they are dried.

To make a fruit roll, spread plastic wrap on a baking sheet, smooth it out, and spray it lightly with a vegetable spray to prevent the fruit from sticking to the pan. Do not use waxed paper or aluminum foil. Some dehydrators come with a specially designed tray for making leathers. Spread the puree about 1/4 to 3/8 inch thick on prepared trays. Dry at 130 to 140ºF. until the fruit feels leather-like and is pliable. There should be no sticky spots on top or underneath the puree.

Jerky

Jerky, which is meat that has been salted, seasoned, and dried, is a favorite snack of children and backpackers. It can be stored several weeks at room temperature and for longer periods of time in the refrigerator or freezer. Jerky is commonly made from beef but can be made from poultry, pork, venison, and even ground meat.

The U.S.D.A. now recommends that meat be heated to an internal temperature of 160ºF. before being dried to minimize safety concerns related to food borne illness caused by bacteria such as Salmonella or E coli. The cut strips can be heated in boiling marinade or baked in an oven at 325ºF. Use a digital thermometer to check the temperature. Once it has been properly heated to 160ºF. it can be prepared for drying in an oven (set oven to 170ºF with door open) or in a dehydrator set at least to 130º to 140 degrees. Some dehydrators will allow you to dry jerky up to 160ºF.

Test for doneness by allowing a piece to cool and then bending it. Strips should crack but not break and should not contain any moist or underdone spots. Pat off any beads of oil with absorbent toweling and cool.

Buying a Dehydrator

Look for a dehydrator that has features that promote the removal of moisture from the food and that is convenient to use. A temperature control with a range from 85 to 160ºF. will meet most needs. Herbs do best at 100 to 110ºF.; fruits and vegetables should be dried at 130 to 140ºF.; and jerky should be dried at higher temperatures. Some crafts are dried at the lowest temperatures. Dehydrators with a higher wattage rating usually dry foods more quickly but also use more energy.

Forced air dehydrators have a fan to move the warm air over the food and dry food faster and more evenly than one without a fan. Dehydrators without a fan rely on the natural movement of warm air for the circulation needed for drying. They require more attention and rotating of trays.

Also consider these points in selecting a dehydrator:

the interior and exterior size and shape

the amount of food that can be loaded at one time

the number and size of the trays

how easily trays can be cleaned

food safe screens of plastic, stainless steel, or nylon-Do not use galvanized screening because the metal can react with the acid in food. Other metals can discolor and corrode with use.

small mesh to prevent food from falling through vegetable mesh, fruit leather trays, timers, clocks, and special cleaning finishes are other options.

Dehydrators are available in a wide price range from as low as $39.00 to over $200.00.

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Fall Foods

Safe Handling of Garlic

Even though it has a high flavor potency, garlic is a low acid vegetable that will support the growth of botulism when canned improperly or when improper methods are used to make herb and garlic-in-oil mixtures. Linda Harris from the University of California at Davis offers these suggestions for safe handling of garlic.

Allow home grown garlic to mature after harvest by spreading the bulbs of garlic on newspapers or wire racks out of direct sunlight in a well-ventilated place to cure until their skins are papery-about two or three weeks. Then store them in a cool, dry, well-ventilated place in well-ventilated containers such as mesh bags. They will keep three to five months at 60ºF. under dry, dark conditions.

Garlic can be chopped and frozen or can be frozen unpeeled and cloves removed as needed. The peeled cloves can also be pureed with two parts oil and frozen immediately. (Do not store at room temperature because conditions would be right to encourage botulism growth.) The frozen puree will stay soft enough to scrape out some to use in cooking as needed. Peeled garlic cloves can also submerged in oil and stored in the freezer for several months. Again, use as soon as the garlic is removed from the freezer. It is a good idea to store frozen garlic in freezer jars instead of plastic to avoid the spread of odors.

Garlic is not canned because heating the garlic in a pressure canner causes the garlic to lose most of its flavor.

Have you ever had your garlic turn blue or purple? It's the natural water-soluble color pigments called anthocyanins. It is more pronounced in immature garlic but can differ among cloves within a single bulb of garlic.

The pungent flavor of garlic is caused by a chemical reaction that occurs when the garlic cells are broken. The flavor is most intense shortly after cutting or chopping. This chemical reaction cannot occur after garlic is cooked, which is why roasted garlic is sweet rather than pungent.

Sauerkraut

Salting finely shredded cabbage and allowing it to ferment is a food preservation method used in many countries around the world. Recently Lebanon County Master Gardener Debbie Hartman gave the following guidelines in a sauerkraut workshop:

Choose an autumn cabbage. Spring cabbage doesn't have the sugars needed for fermentation.

Use fresh cabbage.

Cut it thin-1/16 to 1/8 inch.

Use canning or pickling salt-no iodine or additives.

Use exact amounts of salt-3 tablespoons salt to 5 pounds shredded cabbage.

Layer and pack in a clean food grade plastic container.

Cover, seal, and weight to keep air out.

Let natural bacteria in cabbage do its work-fermentation.

Temperature plays a role. Between 70-75ºF. it takes about 3 weeks to complete fermentation. At 60-65ºF. it takes about 6 weeks. Below 60ºF. it won't ferment; above 75ºF. it will spoil.

End fermentation by boiling the sauerkraut and freezing or canning it in a boiling water bath.

If you want more information on making sauerkraut, call the Cooperative Extension office and ask for the handout "Let's Preserve Sauerkraut."

Broccoli and Cauliflower

Even if you have limited freezer space you might want to freeze these two vegetables. When a big head of cauliflower or broccoli is too much to use at one time, the remainder can be blanched and frozen for later use.

Wash and trim the flowerets and cut into 1 to 2-inch pieces. If needed, soak 30 minutes in salt water to help remove insects. Use 1/4 cup salt to each gallon of cold water and use a plate to keep the flowerets from floating above the water. Rinse if soaked in salt water. Blanch small or large pieces of broccoli 3 minutes in boiling water, or blanch small pieces 5 minutes and large pieces 6 minutes in steam. Blanch small pieces of cauliflower 3 minutes and large pieces 5 minutes in boiling water, and blanch small pieces 5 minutes and large pieces 7 minutes in steam. After blanching, cool, drain, and fill freezer containers.

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Preserving for the Holidays

Ideas to Share

Each year I like to share what I've preserved with family and friends. It is especially appreciated by working folks who don't have the time to do the extras and by older folks who don't have the energy to preserve foods. Besides, it says you care about them when you take the time to make something from basic ingredients. Holiday parties are another time when a jar of homemade jam makes a perfect hostess gift.

Plan the presentation of your gift. Label jars attractively with not only the product name, but also list the ingredients in case someone has a food allergy. Include any needed preparation or storage directions such as refrigerate and use within two weeks. Suggestions for use are also appreciated.
Including a screw band helps to keep opened lids in place. Fold a fabric circle over the cap with a rubber band and tie a pretty ribbon around it, or insert a decorative fabric over the lid but under the screw band. Arrange groups of jars in a basket, and tuck in some nuts or small packs of dried fruit.

Island Syrup

This combination of flavors makes a wonderful topping for ice cream or French toast (especially orange French toast). Try it in place of brown sugar on top of hot oatmeal. It is thinner than traditional ice cream topping.

1 (20-oz.) can crushed pineapple packed in heavy syrup
3/4 cup unsweetened pineapple juice
1 1/4 cups sugar
2/3 cup shredded or flaked coconut
2 tablespoons bottled lemon juice
1/2 cup chopped roasted macadamia nuts*

Drain the pineapple, reserving the syrup. Set pineapple aside.

In a medium saucepan, combine the reserved pineapple syrup, pineapple juice, and sugar. Place pan over medium heat and stir the mixture until the sugar is completely dissolved. Bring the mixture to a boil, reduce heat and boil gently for 3 minutes. Stir in the reserved pineapple, coconut, and lemon juice. Heat for 2 minutes. Remove the pan from the heat and stir in the macadamia nuts.

Ladle the topping into hot jars, leaving 1/2 inch headspace. Remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a water bath for 10 minutes.
Makes 4 half-pint jars.
Source: Blue Ribbon Preserves by Linda J. Amendt

*There are several ways to toast the nuts. They can be lightly browned in a nonstick pan over medium-low heat for about 5 minutes. Nuts may also be toasted on a baking sheet in a 350ºF oven for about 8 to 10 minutes. They can also be toasted under the broiler. Regardless of the method used, watch closely and stir frequently to prevent burning. Allow the nuts to cool before using them.

Pickled Cauliflower

I've always liked cauliflower in chow-chow; so this recipe met a special need. As the cauliflower "pickles" in the canned brine, it intensifies in flavor and color to a very bright yellow. If you like less color use less turmeric. Half-pints look nice as gift jars but hold very few pieces of cauliflower. I prefer pint jars for this relish.

12 cups of 1- to 2-inch cauliflower flowerets
4 cups white vinegar (5%)
2 cups sugar
2 cups thinly sliced onions
1 cup diced sweet red peppers
2 tablespoons mustard seed
1 tablespoon celery seed
1 teaspoon turmeric
1 teaspoon hot red pepper flakes

Wash cauliflower flowerets and boil in salt water (4 teaspoons canning salt per gallon of water) for 3 minutes. Drain and cool. Combine vinegar, sugar, onion, diced red pepper, and spices in a large saucepan. Bring to a boil and simmer 5 minutes. Distribute onion and diced pepper among jars. Fill jars with pieces of cauliflower and pickling solution, leaving 1/2 inch headspace. Adjust lids and process in a boiling-water canner for 10 minutes at altitudes below 1000 feet, 15 minutes at altitudes over 1,000 feet, and 20 minutes at altitudes above 6,000 feet. Yields 9 half-pints or 4 1/2 pints.

Resources

These flyers related to this month's newsletter are available free from the Cooperative Extension office:

Proper Processing of Wild Game and Fish (this includes directions for making jerky)

Drying Fruits and Vegetables---a collection of fact sheets prepared by Cooperative Extension from other states.

Penn State Cooperative Extension has a series of 23 food fact sheets on specific fruits and vegetables with information about home preservation available at the Cooperative Extension office. The following pertain to articles in this newsletter:

.Martha will continue to be in the office (394-6851) Wednesday's from 10:00 a.m. to 1:00 p.m. to answer food preservation questions.

Where trade names appear, no discrimination is intended, and no endorsement by Penn State Cooperative Extension is implied.

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