Canning ham
I recently got a deal on canned ham; can I re-can this into glass jars? If so, how? Also, have you ever made carrot kraut? How?
Sandy Rowland
Linconton, North Carolina
You bet you can re-can canned hams. You’ll just can the ham up as if it were fresh ham with the processing time (75 minutes for pints or half-pints; 90 minutes for quarts). The broth can be either boiling water or ham-flavored dry soup base in water, according to directions.
No, I haven’t made carrot kraut. But I did find this recipe for you on www.culturesforhealth.com.
Ingredients
4 cups grated carrots
1 Tbsp. fresh grated ginger root
1 Tbsp. sea salt (or 2 if not using whey)
4 Tbsp. whey (optional)
Instructions
1. Grate carrots using the larger hole setting on either a box grater or your food processor.
2. In a medium-size bowl mix grated carrots, grated ginger, sea salt, and whey (if using). Once all ingredients are evenly distributed move them to a quart-size canning jar or other non-reactive fermenting vessel.
3. Press mixture down tightly into vessel with either a wooden utensil or your fist. Be sure to pack them down tightly enough that the liquid (brine) covers the shredded carrots.
4. Seal with a lid and allow to ferment at a cool room temperature (60° to 75°F degrees being optimal) for 5 to 10 days or until bubbly and tangy to your liking.
5. Move jar to cold storage.
Carrots are often added to regular sauerkraut making a different tasting and appearing kraut, as are caraway seeds and ginger. Variety is so nice! — Jackie
Dehydrated tomatoes for spaghetti sauce
I have seen lately on blogs and facebook that folks are using dehydrated tomato skins to thicken up their spaghetti sauce to cut down on the amount of time it takes to cook down. Have you ever tried this method? How did it taste? If you wanted to use this method and can the sauce, would it be safe to can if you did not thicken it too much? Would you use the same times and methods as canning regular spaghetti sauce?
Gwen Koskinen
Gainesville, Texas
I’ve added sliced dehydrated whole tomatoes to spaghetti sauce but I really can’t say I like the result as well or better than reducing the puree by either cooking it (I use a turkey roaster in my oven at its lowest setting overnight; some folks use a crock pot on their counter) or by simmering on the stovetop. Last year, I reduced the liquid first by putting my whole and quartered tomatoes in my Mehu Liisa steam juicer first, draining off the tomato broth (it’s watery looking but makes great soup base) then running the tomatoes through my Victorio tomato strainer. The puree was MUCH thicker. And of course, if you use meaty, paste-type tomatoes to start with, there is always much less cooking down time.
If you did want to use the method you discovered, it would be safe. Just don’t thicken it down to tomato paste consistency. If it should get too thick, just add a bit of tomato juice to thin it a bit. Times and methods would be the same as if you were canning “regular” spaghetti sauce. — Jackie
Hi Jackie, So sorry about your long hard winter. We live near Gettysburg Pa and I’m tired of the winter we are having. Spring is around the corner I hope! I have a Victorio steam juicer, I didn’t use it until you said you were using yours. I love it, I used it today to do apples. Made juice, ran the pulp through food mill, now there’s apple,butter in the oven. I’ve also made fruit leather with the apple pulp just add unsweetened Kool-Aid for flavoring. I do my tomatoes and run the skins through the victorio strainer twice. Then I put the skins and seeds on the dehydrator to dry. I put those in the food processor and make a tomato powder. Thank you Jackie and Will for all that you share. Betsy
Gwen,
No, I haven’t been scheduled. Sorry. Maybe next time.
Thank you, Jackie. It never occurred to me to use my steam juicer for the tomatoes first. I was cooking a bit, draining, then running through the Squeezo. So, this makes a lot more sense. I’ve been canning what I call the “tomato whey” and using it as tomato juice or just refrigerating it and drinking it all up (and it is amazingly good, too). You are one smart cookie!
Thank you very much Jackie. I have a Steam Juicer. I will try that method first before the dehydrated powder. Then I guess I can save the tomato broth to add to soups. It sounds like a win, win. Love it. I plan on going to the expo in Mesquite TX in April, will you be there??!!
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