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Cape Cod Recipes
Old & New Pickles, Preserves , Canning & Drying  Brewster Grist Mill Did you know that
home canning wasn't really used wide spread until the invention of the
"Mason Jar" by John Mason in 1858, which made it possible for thousands
of people to can their own produce and meats. Canning methods before
that involved paraffin wax seals, and were not always sanitary and
could be down right dangerous if not done correctly. Bacteria can cause
food to become soft and slimy and can cause really serious illness and
in some cases death, in fact no different that taking a deadly poison.
So strict guidelines are STRONGLY
advised when attempting to can your own.
I cannot stress strongly enough that vegetable processing times must be followed exactly in order to insure that the food is safe for eating! If you find that your canned goods are foaming or have a bad odor do not even taste one drop of it! Throw it out! (Do Not Feed To animals either!) As long as the food is well washed, and scrupulously clean equipment is used and the the jars are processed correctly according to the recipes, you will have no problem at all. I prefer using a Pressure Cooker for all my canning, but you do not have to, a large pot of boiling water will do the same, as long as you are careful. All bacteria thrive in anything low in acid, therefore you must kill them especially in veggies as they are low in acid. You must process them at a temperature of 240º, and the only absoulute sure way of doing this is with a pressure cooker. Note: It is not necessary to process pickled vegetables in a pressure cooker, as the basic medium has become acid with the addtion of vinegar. Types of Antique Canning Jars & Lids
Drying herbs and
fruit began almost as soon as they would mature so as to have
plenty for the rest of the year. Of course, fresh herbs and fruit were
wonderful treats of the summer. Herbs were usually simply bundled and
tied, then hung from the rafters in the kitchen or the attic. Herbs
were used in cooking, to make teas, for dyes and were also believed to
have many medicinal benefits. It was quite an educational process for
the woman to learn the many and varied uses of the herbs. Fruit was
sliced and spread in single layers to dry. It was then strung onto
twine and hung near the hearth. It might have also been stored in cloth
bags to be reconstituted at any time during the year. Apples grew
abundantly. Apple pies and other treats could be readily prepared from
the dried fruit at any time of the year. Many other native fruits were
dried in similar fashion to be used throughout the year. In today's world, an
electric dehydrator is the way to go, I make beef jerky on a regular
basis because it tastes better than anything you can purchase. It is
sanitary and quick and reliable, and you are guarenteed not to become
sick from improper drying times. So my advise is go and purchase one.
You can do fruit when the harvests come or you run into a good buy, we
love the local U-PICKS...and store it for later use. Freezing Vegetables, Game,
Fruits, Fish
If you have the room for freezers as I do, (we have
a horse barn), and we keep three freezers out there..for fruit, wild
hog, venison, fish etc...You can take a look at the correct way
to freeze veggies, fruit, game and fish. (Below) |
