{"id":1678,"date":"2011-09-22T03:00:30","date_gmt":"2011-09-22T07:00:30","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1678"},"modified":"2011-09-22T03:00:30","modified_gmt":"2011-09-22T07:00:30","slug":"q-and-a-canning-mixed-vegetables-whole-wheat-bread-and-canning-corn-salsa","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/09\/22\/q-and-a-canning-mixed-vegetables-whole-wheat-bread-and-canning-corn-salsa\/","title":{"rendered":"Q and A: Canning mixed vegetables, Whole wheat bread, and Canning corn salsa"},"content":{"rendered":"

Canning mixed vegetables<\/strong><\/p>\n

I want to can up some mixed vegetables of corn, green beans and carrots. But not sure which recipe to follow. They all require different pressure and different canning time. Do you have a way to do this or do I just freeze them all and put them together when needed?<\/em><\/p>\n

Also, I wanted to can some creamed corn. But can’t find a way to do that either. I know about cutting the corn off the cob one way then scraping it the other way, but I want creamed corn with some cream, milk, or half and half in it, then can it.<\/em><\/p>\n

Becky in Iowa<\/em><\/p>\n

All vegetables require the same pressure, 10 pounds. But if you live at an altitude above 1,000 feet, you need to consult your canning book for directions on increasing your pressure to suit your altitude. For instance, we live at 1,400 feet and I can at 11 pounds pressure.<\/p>\n

When canning mixed vegetables, always can for the length of time required for the ingredient requiring the longest processing time to be safe. Sorry, but you can’t add milk or cream to your creamed corn when you can it, as the milk will end up looking curdled and off-colored when canned for a lengthy processing time, which you need for corn. — Jackie<\/p>\n

Whole wheat bread<\/strong><\/p>\n

I made a loaf of whole wheat bread from hard white wheat freshly ground it did not rise so I did not bake it. I thought maybe I could use it for something else. Can you suggest something I can make out of this dough. The recipe that I used calls for 7 cups whole wheat flour freshly ground, 1\/3 cup oil, 1\/3 cup honey, 1 egg, 1 tsp. salt, 1 Tbsp. yeast, 1\u00bd cups water. I was experimenting with the dough; I used milk instead of water, could this be the problem? Could you tell me a good whole wheat bread recipe?<\/em><\/p>\n

Kathy Barr<\/em>
\nMathias, West Virginia<\/em><\/p>\n

If your dough did not rise, either the yeast was no good (or was killed by putting it into hot water to soften instead of lukewarm water) or you tried to let it rise in a very cool location. No, the milk didn’t cause it not to rise. You could try making flat breads out of the non-rising dough, but it will probably end up tough. I’d give it a try, nevertheless. Divide the dough into fist-sized balls and pat it out on a warm cookie sheet, in circular shapes, about half an inch thick. Cover and let rest in a warm place and see if possibly you can get any rising out of it. Then bake at 350 degrees until done. Brush the tops with melted butter when still warm from the oven. They may surprise you!<\/p>\n

Our favorite whole wheat bread is found on page 120 of my book, Jackie Clay’s Pantry Cookbook<\/a>. Here it is:<\/p>\n

2 pkgs. (4\u00bd tsp.) dry yeast
\n5 cups warm water, divided
\n6 Tbsp. shortening
\n\u00bc cup honey
\n4 cups whole wheat flour
\n\u00bd cup instant potatoes (dry (You can substitute 1 cup mashed potatoes for the dry.)
\n\u00bd cup powdered milk
\n1 Tbsp. salt
\nabout 7 cups unbleached flour<\/p>\n

Sprinkle yeast on \u00bd cup warm water. Melt shortening in large pan. Add honey and 4\u00bd cups warm water. Mix dry ingredients, except for white flour and add to shortening mix. Mix until smooth. Add yeast and beat well. Add enough white flour to make a medium dough. Turn out and knead on a lightly-floured surface for about 10 minutes. Place in a greased bowl, turn over once to grease top. Cover with a warm, moist kitchen towel and let rise until double. Punch down and divide into 3 loaves. Form loaves and place in greased bread pans. Let rise, covered, until doubled. Bake at 375 degrees for about 50 minutes. Peek after 30 minutes and if the tops are getting too brown, cover with foil. Turn loaves out after baking and cool on wire racks. Brush tops with butter while warm for a nice, shiny, soft top. — Jackie<\/p>\n

Canning corn salsa<\/strong><\/p>\n

I want to preserve this recipe for corn salsa I have, but I’m not sure if a water-bath would suffice or if I need to pressure can it? <\/em><\/p>\n

1 can tom’s and jalapenos diced w\/green<\/em>
\n\u00a0chiles<\/em>
\n1 can gold and white corn<\/em>
\n1 red or green bell pepper, seeded,<\/em>
\n\u00a0deveined and chopped<\/em>
\n1 Tbsp. olive oil<\/em>
\n1 Tbsp. fresh lime juice<\/em>
\n\u00bd tsp. sugar <\/em>
\n\u00bc cup chopped fresh cilantro or parsley<\/em>
\nsalt and pepper to taste<\/em><\/p>\n

Wayne and Chelli Joki<\/em>
\nLanse, Michigan<\/em><\/p>\n

To be safe, I’d can this salsa in a pressure canner, at 10 pounds pressure, for 55 minutes (pints), as it does contain a good amount of corn (non-acid) and not so much lime juice and tomatoes (acidic). — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Canning mixed vegetables I want to can up some mixed vegetables of corn, green beans and carrots. But not sure which recipe to follow. They all require different pressure and different canning time. Do you have a way to do this or do I just freeze them all and put them together when needed? Also, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,8,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1678"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1678"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1678\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}