The Best Blackberry Syrup

 

The peak of summer brings a  juicy, delicious and abundant harvest of blackberries.  Blackberries can be preserved in so many ways.  They are easy to freeze, freeze dry, or can be made into jams, jellies, compotes, preserves, and so much more.

Canning blackberry syrup is another option.  Syrups are so delicious on pancakes, waffles, and crepes.  Syrups can also be used on ice cream, to flavor home made yogurt and popsicles.  Add a splash of syrup and a few fresh berries into a lemonade for blackberry lemonade. You will definitely want a few jars of black berry syrup in your pantry!

Ingredients:

3 lbs fresh blackberries around 10-12 cups

2 cups water

2 3/4 cups sugar

1/4 cup light corn syrup

2 Tbsp bottled lemon juice

1.  Place blackberries and water in a stainless steel pot.  Bring to a simmer do not boil.  Cook uncovered for 20 minutes stirring occasionally.

2.  Remove from heat.  Pour berry mixture through a dampened jelly bag or a mesh strainer lined with cheese cloth.  Do not press berries.  Allow to drain 2 hours.

3.  Combine 4 1/2 cups of blackberry juice, sugar, and corn syrup in a large pot.  Bring mixtures to a full rolling boiling.  Boil 1 minute.

4.  Ladle hot syrup into a hot jar leaving 1/2 inch headspace.  Wipe the rim of the jar. Place a hot lid on the jar and apply a ring to fingertip tight.

5 Process jars for 10 minutes adjust for altitude. Add the following time based on your altitude.  Here in New Harmony, Utah we add 10 minutes to water bath canning times.

1001-3000 5 minutes

3001-6000 10 minutes

6001-8000 15 minutes

8001-10,000 20 minutes

6.  After processing, turn off heat, remove the lid and let jars set for 10 minutes.  

7.  Remove jars and allow to cool undisturbed.  Remove rings before storing and label.

(recipe from "The All New Ball Book of Canning and Preserving")

Here are some links to other posts if you love blackberries!

Growing Blackberries

Backyard Berries

How and When to Harvest Berries

Blackberry Pie Filling

3 Great Recipes for Canning Corn!

Canning Sweet Corn

 Sweet corn is one of those crops you just don't run out of ways to use.  There's eating it fresh on the cob, cut off, or grilled. Try an herb butter to add variety.  Freezing corn o,n the cob or as whole kernel cut off the cob, is always an option. 

Freezing Corn on the Cob 

You can also can corn in a pressure caner.  That's the focus of this post.  I'll share 3 recipes that use corn.  Since corn is a low acid food it must be processed in a steam pressure canner.  This ensures that all the bacteria, any spores and toxin are destroyed. If you need more information on pressure canning check it here is a great link:

 Ball Fresh Preserving: Getting Started

Steps to Prepare Jars and Pressure Canner

1.  I wash the jars in the dishwasher.  These recipes are raw packed so you do not have to keep jars hot.  Raw packed means you will pack raw unheated product in the jars.

2.  Prepare your lids and rings.  I never reuse lids but once you have canned a product you can remove the rings and use them again.  Have the lids in a pan of water.  When you need them heat to almost boiling.  I turn the heat down when bubbles start to form.

3.  Prepare your pressure canner. Check the gasket, the safety value, and vent pipe on a weighted gauge canner.  The vent pipe should not be clogged.  Hold it up to daylight you should be able to see daylight through it.  Remove any residue if you need to.  If you have a dial gauge it needs to be checked each year for accuracy.  Normally this can be done at the extension office.  I HIGHLY recommend that you follow the directions for your canner exactly as the manufacturer prescribes.

4.   Add the recommended water to the canner and a little vinegar to prevent mineral build up.  Now you are ready to prepare the corn.

Steps To Prepare the Corn:

1. Start with freshly picked corn.  Husk the corn,  wash it, and remove as much of  the silk as possible.   I husk the corn outside and compost the husks. Try a silk removing brush they are inexpensive and handy to have.

2.  Using a sharp knife, cut the corn off the cob.  I like to do this in a shallow bowl or small cookie tray with sides to keep the kernels contained.  Be careful not to scrape the cob or else you'll end up with more of a cream style corn.

3.  Put the corn in a bowl and remove any small pieces of silk. You can now use the corn in either of these recipes.

Canned Corn

1.  Add 1/2 tsp of salt to each pint jar and 1 tsp to each quart size jar. 

2.  Fill jars. Loosely pack the corn leaving a 1" headspace.  Do not pack corn tightly because it will expand  as it processes. Following the headspace recommendations, will result in less liquid seeping out during processing.  Keeping an even pressure will also help with that.

Pack jars loosely leaving 1" headspace

3. Ladle boiling water over the corn leaving a 1 inch headspace

4.  Use a rubber spatula to remove air bubbles

5.  Wipe rims and adjust two piece caps.

6.  Put the jars in the canner.  Be sure to read the instructions for safety and to ensure you get a good product.

8.  Process pints at 10 lbs of pressure for 55 minutes.  Process quarts at 1 hour and 25 minutes at 10 lbs of pressure.  If you are above 1000 feet then use 15 lbs of pressure. 

9.  When the time is completed, just turn off the heat.  Let the canner cool completely.  Do not remove the pressure weight or lids while still hot or even warm. 

 I have found it takes about two large ears to fill a pint size jar. Decide whether you want to can in pints or quarts.  If you mix them you have to process using the time recommended for the quart size so I don't recommend mixing jar sizes.

Beautiful!

Canned Corn with Red Peppers and Basil

Follow the same instructions in preparing the corn.  Dice 3 medium red peppers.  I do this in a vegetable chopper.  It's absolutely one of my favorite kitchen gadgets.

Mix the corn and red peppers together and fill pint size jars. Remember to loosely pack do not shake or press corn into the jars.  There must be 1 inch headspace.  Into each pint jar add 1/2 tsp of basil.  Ladle your hot water over the corn leaving a 1" headspace.  Remove air bubbles.  Adjust lids and load in the steam pressure canner.

Process 55 minutes at 10 lbs of pressure.  If you are above 1000 feet use 15 lbs of pressure.

Vegetable Soup

 This makes about 5-6 quarts

 6 cups chicken broth
6 cups chopped tomatoes
4 cups peeled potatoes
4 cups peeled carrots
3 cups whole kernel corn
4 cups of sliced celery
2 cups green beans sliced 1" long
1 1/2 cups of diced onions (use the vegetable chopper)
1 Tbs dried parsley
1 tsp dried thyme
1 large minced garlic clove
1/2 tsp black pepper

You can add a little more or less of a vegetable you like.  All these are from our garden.

Try to chop all vegetables in one inch chucks.  Combine all these ingredients and bring to a boil.  Ladle the hot soup into hot, clean jars.  Be sure to leave 1" headspace.  Remove air bubbles.  Wipe the rims and adjust the lids.

Process quart jars for 75 minutes at 10 lbs of pressure or 15 lbs of pressure if you live above 1000 ft elevation.

This soup is a great base.  You can add a jar of drained, canned chicken or pork and any additional spices you enjoy for a quick and easy winter meal.  You can leave out the potatoes when you can it and then add some cooked macaroni to it instead.  I unusually add a jar of my canned Italian tomatoes. You can add some peppers to spice it up. Enjoy!

      

Mushroom Green Beans, Balsamic Green Beans, & Lemon Garlic Green Beans

Summer harvests are the best!  Lots of fresh, nutritious produce to eat plus plenty to preserve for those long winters to get you through til next harvest.  Green beans are not only an easy crop to grow there are numerous options to preserve them.  They can be frozen, freeze dried, pressure canned, and even dehydrated.  Every year I like to pressure can green beans in a variety of ways.  

Mushroom green beans is sure to be one of your family favorites.  The recipe is from "The all New Ball Book of Canning and Preserving."  When canning always use a tested and trusted source for your recipes.  Random recipes online may NOT be safe.  For this reason, I suggest always having the latest edition of the traditional "Ball Canning Book."  I also highly recommend the New Ball Book of Canning and Preserving.  If you can a lot you will really appreciate the new recipes and ideas in this book.

Mushroom Green Beans are a ready-to-eat vegetable for your pantry and storage.  Raw ingredients and seasonings are combined and packed with hot broth in a jar.  The cooking takes place in the pressure canner so all you have to do is heat and serve.

Step 1:  Prepare you pressure canning according to your directions.  I use a weighted canner.  So to prepare, I add 2 1/2 cups of water with a dash of vinegar in the canner.  To ensure proper pressure and safe canning you should have a full canner.  No less than 2 quart jars or 4 pint jars in the pressure canner.

Step 2:  Prepare your jars.  You can use quart or pint jars.  Processing times will be different for each.  I wash my jars in the dishwasher.

Step 3: Wash, trim, and cut green beans into 2" pieces.  1 1/2lbs will fill 2 quart jars or 4 pint jars.

Step 4: You need at least 1 cup of sliced fresh mushrooms.  I used sliced freeze dried mushrooms

Step 5:  For each 1 quart jar you will add 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp of thyme.  

Step 6:  Fill each jar individually layering beans and mushroom slices. Add seasoning to each jar.

Step 7:  Fill leaving 1" headspace with hot chicken broth.  Be sure to remove air bubbles by sliding a spatula down the sides of the jar.  Add more broth if necessary to get 1" headspace.

Step 8:  Wipe rims with a damp cloth, add a hot lid to the jar and a ring.   Adjust ring until it's finger tip tight.

Step 9:  Add jars to pressure canner, lock lid in place.  Turn on heat once there is a steady stream of steam coming through the vent begin time for 10 minutes.  This is called venting and must be done before placing the weight on.

Step 10:  After venting for 10 minutes put weight on.  Be sure to use correct weight for your altitude.  I use a 15 pounds psi.  Bring pressure up.  Weight should rock GENTLY then begin timing.  Avoid fluctuating temperatures because it causes the liquid to seep out of you jars.

30 minutes for quarts

25 minutes for pints 

Step 11:  After processing, turn off heat and allow to cool naturally.  Do not remove the gauge or lid before completely cooled.  This takes awhile so just leave it alone on the stove until it's cooled.

Step 12:  Remove jars and allow to sit undisturbed for 12 -24 hours.  

Step 13:  Remove bands and test for a seal.  Lids should not flex up and down when pressed. Label and store in cool, dark pantry.

Here are additional seasoning options for your green beans.  All of these use a hot chicken broth for the liquid.  You can use hot water but there won't be as much flavor.

Balsamic Green Beans: 

For 1 quart jar green beans washed, trimmed and cut into 2" pieces

1/2 cups thinly sliced red onion

1 tsp salt

1/2 tsp pepper

2 Tbsp balsamic syrup

Processing time quarts 30 minutes, pints 25 minutes

Lemon Garlic Green Beans:

For 1 quart jar green beans washed, trimmed, and cut into 2" pieces

1 tsp salt

1/2 tsp pepper

2 mince garlic cloves

1/2 tsp lemon zest

2 Tbsp lemon juice

Processing Time:  Quarts 25 minutes, pints 20 minutes

Here are other suggestions for preserving green beans:

Dilly Beans

Vegetable Soup

How to Tell if a Watermelon is Ripe

 

Nothing is more exciting than watching those watermelons size up.  Don't be too anxious to pick until you know it's ripe.  Once picked a melon will not continue to ripen, and if left on the vine too long it becomes mushy and will possibly split.  So here's three pointers to picking the perfect melon. 

• Look at the bottom of the melon. There is a light white patch. When it ripens, it turns a pale yellow. 

• Knock on the melon and it should sound someone knocking on the door. 

• The tendril and cupped leaf closest to the melon should be dried up.  

The first two tips work when picking out a melon from the grocery store. However a home grown melon is sweeter and so delicious. Make room for them in the garden.

My watermelon patch

How to Grow and Harvest Watermelon

Stawberry Watermelon Lemonade

 

Watermelon, Strawberry Lemonade

Ingredients:
8 cups cubed seedless watermelon
1 cup strawberries, halved or raspberries
½ cup fresh lemon juice
1 cup sugar or agave (I start with 1/4 to 1/2 cups of sugar; 1/4 would give a tarter drink)
2 cups water
Combine all the ingredients in a blender or mixer and blend until smooth. 
Optional add a few mint leaves

This is also delicious frozen and eaten as a slush or you could add vanilla yogurt for a thicker smoothie.

Want to learn to grow your own melons?  

Check out this post

Growing Watermelons

 

When to Harvest Sweet Corn

Roasted and slathered in butter and herbs, nothing says summer more than sweet corn on the cob!

Harvesting Sweet Corn

• Harvest when the ears are plump, silks are dry, and ears tips out.  
• Enjoy! Sweet corn does not store well in the field.  It does not store long after it has been harvested.  The sugars turn to starch and that great sweet corn  flavor is lost.  

Read to harvest and enjoy!

• If you want to enjoy it fresh remove some of the outer husks put it in plastic bags and keep it in the refrigerator.  It should be used in 2 or 3 days otherwise it goes starchy.
• Corn can be frozen or canned. Try one these great recipes for preserving corn.  

Three Great Recipes for Canning Corn

Corn Relish

Freezing Corn on the Cob

Principles of Fall and Winter Gardening

Most gardeners focus their attention on the summer season, but you may be missing the best time of the year. Fall gardening is a pleasure:  pests, weeds, and disease are less of a problem so you have fewer chores. Much less water is needed so watering isn't such a chore.

One of my goals has been to produce food year round.  I've been able to preserve food from my garden and eat from it year round but growing year round gives you access to a fresh produce high in antioxidants and vitamins during the winter months. 

Keys to Year Round Gardening

The key is planting cold hardy crops which can be grown for 3 seasons spring, fall, and winter. Basically you are looking at the cool crops of spring including green leaf crops and those in the Brassica family.  The second key is to protect your crops.  Put them undercover.  There is something for every budget to protect plants- row covers, cold frames, hot beds, low tunnels, and green houses. 

Row covers 

Low Tunnels

Persephone Months

Fall and winter gardening requires some insight into what has the most influence on plant growth.  If you guessed day length you are correct.   When there are less than 10 hours of daylight plant growth stops. Seeds planted late in fall may not sprout or will sprout and die.  The diminishing sunlight is a signal to them that they are growing in the wrong season

Meet the "Not So Popular" Spring Crops

Spring Greens for the Garden

The Greeks created the myth called Persephone to explain this so year round gardeners call these months, when daylight is less than 10 hours, the Persephone Months. The goal is to have your fall crops 90% mature before the Persephone months.

In New Harmony, the Persephone Months are from November 21- January 21st.

How To Use This Information to Time Planting

 How do I use this information?  Seed packets give us this information. Lacinato variety of kale needs 62 days to mature.  In my area, I need to plant this variety around the month of August which gives the plant 62 days to mature before daylight hours fall below 10 hours. If I put the plant undercover I can continue to harvest from the plant even though growth has slowed. 

 
Another principle to understand is what you are trying to accomplish by covering your plants.  Soil is warmed by the sun during the day and that warmth can be trapped to protect the plant from the cold nights.  Moist soil will trap more heat.  To trap that heat you are going to place low, spreading covers over your plants.  The covers need to allow sunlight to penetrate to regenerate heat the next day.

These are the basics principles which can help you succeed at extending your harvest.