Sunday, August 9, 2009

Pickles: Three Ways, and More CSA Veggie Goodness

Normally, August in Iowa is a sweaty, buggy ordeal that tries my patience almost as much as February can. But oddly this year has been insanely (record-setting-ly) cool, so when the first hot breath of August air hit, we were more than ready. Like stepping outside after a solid 8 hours in air conditioning, this week's warmth has been more than welcome, even relished.
As the temperature outside rises, the harvest chugs steadily along. We are now knee deep in the best of the season: sweet onions, small potatoes, finally fresh garlic, and more green beans than I know what to do with. We've been picking up tons of stuff from the market, but our garden is really pumping out beans at the moment. Let me catch you up with how things are going around here!

You can see here that the beans have really filled out. I spend some time out there every two or three days and gather bowls full of beans.

I started two kinds of beans this year (as you may remember) and while they've both come up, the Dragon's Tongue beans have FAR out performed the Empress beans. They're a flatter bean, but I've really enjoyed them, and they are a heck of a lot easier to pick because, well, they're purple. See?

You'll see more of those guys later, but here's the rest of the garden. The onions are coming along *so* nicely. We are lucky to have part of our plot near the gravel driveway, which has made the soil more sandy,perfect for onions...

and carrots! I'm happily surprised that I got these carrots to come up. They're huge! In the ground-

And for scale (ok and cuteness) the first

and another

all cleaned up. like a jewel, huh? I'm dismissive of people who think plating of food is as important as taste, but we truly do eat with our eyes first, and I couldn't wait to take a bite of this guy.

so pretty, and very very tasty.

Here are some tomatoes, which are taunting me with their greeness. Cool summer has meant no tomatoes yet, but these will come around soon.

Here's a small color-coordinated garden haul of kale, red onions (I was desperate for onions this day. I'm letting the rest get full size to save over winter) lettuce, and tons of beans.

Another exciting garden-related development is my first attempt at seed-saving, snap peas. I laid them out to dry, and next year I'll plant them. :) This little gesture has made me feel connected to the most basic elements of agriculture in a more profound way than picking out seedlings or even starting seeds. This crucial step, getting next years seeds from this years crop, keeps our food sources independent and vital. (If you want to learn about modern self-destructing seeds and the slaves they make of farmers, watch Food Inc.)

Clearly my head has been in growing food at the moment, but this season forces me to look forward. I live in a state where the abundance of summer is short-lived, and the winter months seem so.much.longer than these fleeting summer ones. I've been working to take some of the extras in my kitchen right now and preserve them for those cold days.

Before I get to what I've been doing, my dear aunt Meg has shared more of her CSA genius. She has lots of fresh sweet corn and the moment and wants to keep it around for winter, so she's making use of her freezer.

First she got her fantastic husband to cut the kernels off the ears for her, using a serrated knife and angelfood cake pan. (What a man)

Here's how she cooked it- from 3 dozen ears (4quarts), 2 cups water, 1 cup sugar 2 t salt. boil lightly for 8 -10 minutes, cool pack to freeze(include the juices).

Then she aired them out and stacked on a towel and tray until they froze, just like I do with my raspberries.

Bagged and ready for the freezer.

Along with freezing, canning is one of many options for preserving food, and it's one that I like because I can do it without any special equipment.

It's important to know that certain types of vegetables are only appropriate for processing in a pressure cooker, namely those which have very low acidity. (e.g. green beans, potatoes, meats, etc.) I have slight ptsd with pressure cookers, since one exploded near me in my days at John's grocery, so I avoid them at all costs.

The good news is that high acid foods, like tomatoes, can be safely processed in hot water.

Another food that's always high in acid is any kind of pickle, so I decided to show you the pickles I've been making, and how you can make them yourself.

The most important part of pickling is having a very hot brine and soaking your produce in ice water before you start. I began with the traditional dill pickled cucumbers, and made some green beans in the same brine.

This is how I have my stove set up when I pickle. On the left is a huge container of boiling water, and the right is a container large enough to hold the brine.

That tool in the middle is used for lifting jars from the hot water, and I've found them to be more than necessary. I've canned without them, using tongs to lift the jars, but nearly dropping a boiling hot jar filled with boiling hot liquid scared me into buying this tool. It also came with a handy dandy lid lifter that helps pick up the lids from the bottom of the water.

The first step in the canning process is to sanitize everything you're working with by dipping your jars and lids into boiling water for a few minutes. This is where the lid lifter comes in handy. Sorry for the blurry photo, but you get the idea.

(If you have a dishwasher it may have a "sanitize" setting that works very nicely for this.)
Start by soaking your veggie in ice cold water.

Meanwhile, heat up your brine to just below boiling. This one is just vinegar, water, and pickling salt (which is extra fine to dissolve quickly) I used this recipe but started with 3 c. vinegar, 9 c. water, and 1/2 c. salt.

Fill your sanitized jars with whatever spices you want. I used tons of fresh dill, a couple cloves of garlic that I cut in half, and some premade pickling spice, which has bay leaves and all spice berries.

Shove the jars as full as you possibly can with cucumbers, and cover them with the hot brine. Be sure to leave at least one inch of space at the top.

Wipe off the edge of the mouth of the jar to ensure that there's nothing blocking the seal of the lid, then put on the lid and tighten the ring until it's just snug.

Put this into your boiling water and process for 15 minutes. Voila!

According to the recipe these have to hang out for 8 weeks before you can crack into them, and they can last for up to two years. This is a fantastic way to deal with the cucumbers that are flooding our market right now.

At the moment, we also have more beans than we know what to do with. Here's just one day's haul.

So, I repeated last year's idea of pickled green beans, but this time I used a recipe from Joy.

Icy beans.

Now I'm going to show you a little canning fail that I experienced. I bought a large box of vintage blue Ball jars for a very good price last year and tried out these beans with them. It's very important to use jars that are not cracked or chipped because the pressure of the water bath can make them explode. Apparently the seals on some of my jars didn't take, and you can really see the difference here:

Left, YUM, right, fail.

Always be sure your lids pop down when you can (you can test by pressing down on them. If they are stuck down you've got a seal, but if they pop up and down when you press your seal failed.) But the good news is that your beans are fine and just need to be kept in the fridge and eaten within a month or so.

I'm going to quote myself from that old post and remind you:

REMEMBER, ALWAYS store home-canned goods with the rings OFF. If the lid pops up it is a sign that air has entered the container and that food is probably not safe to eat. If you store jars with the rings on, you won't know if the lid pops up. You don't want botulism, do you?

The final pickle I want to share is beets. In my family, pickled beets have always been a part of our diet. I think they are universally loved because they're a very sweet pickle. I used this recipe, but didn't remove the spices. (That website is a fantastic resource, btw.)

The brine.

The sliced beets+onions.

All sealed up!

I've repurposed my seed-starting shelf as a jar-storing shelf. (The lights are on in this photo so you could actually see, but these jars should be kept dark and cool.)

Finally, some pretty flowers from the garden.

Gah! Apologies for the longest post ever.

Preserving foods is, like so many things, a trend that's starting to come back out of necessity, but I firmly believe that this is a part of how we have always and should always live and eat. We must make the most with what we have and prepare for harder times ahead.

I hope you're enjoying the season and encourage you to start thinking about the cooler months. Until then, happy eating!


Niki said...

Mmm! I want to try the beet/onion pickles. :) I'm going to try another batch of kimchi soon too. We'll see what happens.

Those flowers--mystery lilies or magic lilies--those were the flowers I was holding during our official wedding ceremony. :)

Karrey said...

I made my first batch of pickles (a 70s recipe for the bread and butter variety) recently, and while I'm not much of a pickle person, putting all that work into it definitely makes them taste better!

(BTW, sorry for never responding to your comment on my site. I thought I had! Hello, neighbor!)

Linda - one scoop at a time said...

I've enjoyed this post immensely, it was not too long at all. I noticed you didn't use pectin which I associate with canning. Is that an ingredient for jams only?

Also, how often do you reuse your Ball jars? Until you see noticeable chips and cracks?

Alicia said...

Always great to hear from you.
From what I understand (wikipedia!) pectin is used to thicken jams and jellies, which otherwise would be liquid and thus not spreadable.
I reuse the Ball jars a LOT. This is my third year canning, and many came from my mother.
Don't use anything with any cracks through the glass, and the most important thing is to watch for chips or cracks around the rim. This is where your seal is, so it must be as flat and smooth as possible, otherwise air will get through.
If you follow the rule of keeping your rings off, you'll always know. :)
Thanks for the comments!

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