My favorite jelly my mom made is fig preserves and grape jelly. I was an adult before I ever ate a raw fig. If it wasn’t canned and added to a piece of toast, I simply wasn’t interested.
Growing up in Johnson County, my mom would load my brother and I up, and we’d travel down county roads to the rural fences that were overgrown with and Muscadines and Mustang grapes. I’d get real bored after picking awhile, but I sure did enjoy the jelly she made from it.
As we begin to harvest the abundant fruit and vegetables of summer, our office receives many questions about food preservation – especially canning. There is a long tradition of canning garden produce (and maybe some found along a roadside) to provide wholesome, nutritious foods throughout the year. Unlike generations ago, we don’t need to can to insure survival. Rather, like my mom (and many of yours), it’s done for the enjoyment, quality time with loved ones, and, of course, the delicious end product.
For those who want to learn how to can jams, the Texas A&M AgriLife Extension Service in Angelina County will be hosting a hands-on canning workshop on Monday June 20th from 6 to 8 pm at the Hudson High School Culinary Lab. Space is limited to the first 15 who register. Cost is $20 and that includes hands-on instruction, recipes, and two jars of the finished product.
Registration is due by June 14 to the Angelina County Extension office. Our office is located 2201 S. Medford Dr, next to the Farmers Market.
For those who will not be able to attend, here are a few tips for safe canning at home:
- Start with a clean preparation area and the freshest foods possible. Check jars for nicks and cracks. Make sure your equipment is clean and in good working order.
- Always use a pressure canner when canning low-acid foods. This includes most vegetables (except many tomato products), seafood, poultry, and meat.
- If using a pressure canner with a dial gauge, have it tested each year.
- Always use tested recipes that have up-to-date, researched processing (canning) times. Reliable sources include USDA and Extension publications, manufacturers of canning equipment, and the National Center for Home Food Preservation http://nchfp.uga.edu/.
- Do not alter ingredients in tested recipes, which can change the acidity and make the product unsafe. If you like extra onion in your salsa, just add it when serving, not before processing.
- When filling jars, always use the correct headspace. Having too little or too much headspace can affect how the lid seals and the quality of the final product.
- Avoid unsafe techniques, such as open kettle, steam, or oven canning.
Planning ahead, there will be another workshop on canning salsa on July 18. The same time, location, cost, and limited seating will apply.
