{"id":3831,"date":"2014-02-23T03:00:29","date_gmt":"2014-02-23T08:00:29","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=3831"},"modified":"2014-02-23T03:00:29","modified_gmt":"2014-02-23T08:00:29","slug":"q-and-a-canning-ham-and-dehydrated-tomatoes-for-spaghetti-sauce","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2014\/02\/23\/q-and-a-canning-ham-and-dehydrated-tomatoes-for-spaghetti-sauce\/","title":{"rendered":"Q and A: canning ham and dehydrated tomatoes for spaghetti sauce"},"content":{"rendered":"

Canning ham<\/strong><\/p>\n

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?<\/em><\/p>\n

Sandy Rowland<\/em>
\nLinconton, North Carolina<\/em><\/p>\n

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.<\/p>\n

No, I haven’t made carrot kraut. But I did find this recipe for you on www.culturesforhealth.com.<\/p>\n

Ingredients
\n4 cups grated carrots
\n1 Tbsp. fresh grated ginger root
\n1 Tbsp. sea salt (or 2 if not using whey)
\n4 Tbsp. whey (optional)<\/p>\n

Instructions
\n1. Grate carrots using the larger hole setting on either a box grater or your food processor.
\n2. 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.
\n3. 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.
\n4. Seal with a lid and allow to ferment at a cool room temperature (60\u00b0 to 75\u00b0F degrees being optimal) for 5 to 10 days or until bubbly and tangy to your liking.
\n5. Move jar to cold storage.<\/p>\n

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<\/p>\n

Dehydrated tomatoes for spaghetti sauce<\/strong><\/p>\n

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?<\/em><\/p>\n

Gwen Koskinen<\/em>
\nGainesville, Texas<\/em><\/p>\n

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.<\/p>\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/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\/3831"}],"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=3831"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/3831\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=3831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=3831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=3831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}