Tomato Juice

This past Sunday I canned more tomato juice and this time I added some other vegetables to make a vegetable juice rather than just plain tomato juice. The directions for the recipe below are the traditional instructions for canning tomato juice as found in my canning book. I don't follow them exactly though. Years ago, I was blessed enough to get a Champion Juicer. I used it a lot when we first got it, but eventually the newness wore off and I stopped using it, then stored it out of sight. Last year when my husband saw all time and effort it was taking me to can our tomatoes, he asked, "Why don't you use the juicer"? The thought simply never occurred to me before, but the more I thought about his suggestion I said to myself, why not!? Thanks to my husband's brilliant idea I have been able to cut my canning time in half by putting my produce through the juicer rather than using a sieve this season.

After juicing my tomatoes and vegetables, I add the juice to a large stock pot and bring it to almost boiling. While I'm juicing, I heat the water in in my water bath canner and place my empty quart jars on the rack (in the raised position) so that when my juice is to the desired temperature, I can start adding it to the hot jars for processing. When all was said and done I wound up with 34 quarts.

Lisa and Ann asked me for the recipe that I use so without further ado, here it is.

22 pounds tomatoes
3/4 c. diced carrots
1/2 c. chopped onion
1/4 c. chopped parsley
3/4 c. chopped celery
3/4 c. chopped green pepper
1 T. salt (optional)
Bottle lemon juice or citric acid

Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Combine tomatoes and vegetables in a large saucepot; simmer 20 minutes, stirring to prevent sticking. Press mixture through a sieve or food mill. Stir in salt, if desired. Heat juice 5 minutes at 190 degrees Fahrenheit. Do not boil. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon or 1/4 teaspoon citric acid to each pint jar. Ladle hot juice into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process pints 40-minutes, quarts 45 minutes, in a boiling water canner. Yield: about 14 pints or 7 quarts.

Yield Information

One bushel of fresh tomatoes weighs 53 pounds and yields approximately 18 quarts of canned tomatoes or 15 to 18 quarts of juice. Approximately 2 1/2 to 3 1/2 pounds of fresh tomatoes makes 1 quart of canned tomatoes.

Process Carefully to Avoid Spoilage

The most common reasons for spoilage in home-canned tomato products are underprocessing and incomplete seals. Tomatoes that have not been processed long enough to destroy molds and heat-resistant bacteria may spoil during storage. One of the common spoilage organisms, Bacillus coagulans, is very heat resistant and causes flat-sour spoilage. The jar lid may still be sealed and the product may appear normal, but the tomatoes will smell sour because of lactic acid produced by the growth of B. coagulans in the product. Never use tomatoes or tomato juices with off-odors.

Molds can grow on the surface of improperly processed tomato products and may eventually reduce the acidity to a point where botulism-producing spores can grow and produce a deadly toxin. Because even minute amounts of botulism toxin can cause fatal illness, discard without tasting any canned products that show mold growth on the surface. Discard them where they cannot be eaten by other people or animals.

The processing times in this fact sheet are designed to ensure sufficient destruction of bacteria and molds. Where appropriate, processing recommendations for both water bath and pressure canning are given. In general, a pressure canner results in higher quality and more nutritious canned tomato products.

Brownies Anyone?

Have you seen or heard about the new 'Edge Brownie Pan'? If you're like me and go for the edges first, then this pan is for you. Unfortunately, I won't be getting one any time soon. IMO, it's very pricey!

The Benefits of Oats

I have recently begun a quest to lose weight. This is not easy for me and I'm not fooling myself that it will be. Although I know it's best to lose weight at a slow rate to keep it off in the long run, as with most people, I want to be reach my goal yesterday!

I have spent some of my time today doing a bit of research on grains. Oats, in particular. I've heard that they are very healthy and can help lower cholesterol and also assist with weight loss. Lucky for me I like oats! I am aware that if I consistently work toward replacing foods of convenience we will be healthier overall. For the most part, I have accomplished this, but realize that there is still more I can do.

One thing I enjoy doing is shopping at our local healthfood store. There you can buy oats in bulk. However, they have an assortment and I never quite knew the difference between each. Here's what I've learned today...

"Oats are considered a ‘cleansing grain.’ They not only cleanse your intestinal tract but your blood as well. Oats contain an excellent balance of amino acids. It’s proteins are almost in perfect proportion to the body’s needs. High in lysine which is often low in other cereal grains, oats bring a real balance to your protein needs without the need of mixing foods. Oats contain high levels of complex carbohydrates which have been linked to reducing the risk of cancer and the better control of diabetes. Oats are also rich in the B vitamins, contain the anti-oxidant vitamin E and oats are mineral rich as well.

In the grocery stores of North America, oats are most often found as either regular or quick rolled oats. However, if you have a flaker, you can produce your own rolled oats from our oat groats producing a fresher, tastier, and more nutritious cereal. You can also run oat groats through your grain grinder to get oat flour for baking or for use in other dishes. Using 25% oat flour, the natural vitamin E in oats will help keep your breads from going stale so quickly. Oat flour can also be used as a preservative for ice cream and other dairy products (it’s that vitamin E again). It’s also used as a talc replacer in skin care products.

Oat bran contains ß glucans, a cholesterol lowering chemical through a mechanism still unclear to the scientific community. This soluble fiber in oat bran may also aid in regulating blood sugar levels by forming gels that slow the absorption of glucose sugar in the intestinal tract. It only takes 2 minutes to cook oat bran in boiling water. It’s almost a convenience food when thinking of things to have for breakfast.

It takes about 10-15 minutes to cook regular rolled oats. Quick rolled oats, being thinner, cook much quicker in 2-3 minutes. And instant rolled oats, which have already been cooked then dehydrated, just need hot water added. As instant rolled oats are the least nutritious, you should seriously re-think about using them in your every day cooking habits, instead of using the slower cooking, quick oats. Instant oats certainly have their place, however, such as on camping trips and in your 72 hour kits.

Using rolled oats as a meat extender in meat loafs is a well known practice. And then there's oatmeal cookies. But aside from eating oatmeal for breakfast, oats aren't used too much in mainstream North America today. This is too bad as oats are so extremely healthy! The Scots and Irish base much of their cooking on oats, showing us Americans by good example that oats are a more versatile food than we seem to think. Oat flour makes rich thickeners for soups, gravies and stews. Oat flour will also add nutrition to your breads, muffins, crackers, beverages and desserts. And everybody knows oats are the main ingredient in granola.

Because of the antioxidants in oats, they are a good storing grain. However, for best storage conditions, pack them in airtight containers, use oxygen absorbers and store them in a cool place."

Now that I know more about oats I can utilizing them for their maximum nutrition, making them the most beneficial for my family. This makes me feel good! :)

~"She looketh well to the ways of her household, and eateth not the bread of idleness." Proverbs 31:27

Information on oats provided by: Walton Feed, Inc.
Other Sources: Everything Oats
Oat Recipes

Dessert Time

This sweet treat was passed on to me by my sister. Thanks Robin!

Vegan Chocolate Pudding

2 cups fortified soymilk or rice milk
3 tablespoons cocoa
5 tablespoons cornstarch
1/2 cup sugar

1 teaspoon vanilla

Combine milk, cocoa, cornstarch, sugar, and vanilla in a saucepan. Whisk until smooth. Cook over medium heat, stirring constantly until pudding is very thick. Pour into individual serving dishes and chill.

This is a delicious, old-fashioned chocolate pudding. Recipe makes about 2 cups

Recipe from Healthy Eating for Life for Children
by PCRM nutrition director Amy Lanou, Ph.D

Winter Comfort Food

Tomorrow I will be preparing food to take to church for potluck. Here is what I'm making.

Southwestern Bean Soup
1 large onion, chopped
1 clove garlic, minced fine
1 t. olive oil
2 quarts canned tomatoes, diced
1-2 T. Chicken Style Seasoning
2 c. water
2-15oz. cans black beans, rinsed and drained
1-16oz. can kidney beans, rinsed and drained
1-15oz. can great northern beans, rinsed and drained
1-15oz. can pinto beans, rinsed and drained
1 c. corn, raw or frozen
2 t. ground cumin
2 t. chili powder
1/4 t. hot pepper sauce

In a large cooking pot, saute onion and garlic in olive oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered for 30 minutes. Serve hot!

Perfect Cornbread*
1/2 c. unbleached flour
1 1/2 c. yellow cornmeal
1/4 c. oil
3 t. Rumford Baking Powder**
1/4 c. honey
3/4 t. sea salt
1 c. or more Soy Milk or water

Mix all ingredients well. Bake at 400 degrees in a sprayed 9"x13" pan for about 30 minutes.

*The recipe for Perfect Cornbread came from a cookbook I obtained from Times of Refreshing Ministries in Blairsville, Georgia. Times of Refreshing is a Christian health retreat where you can learn about God's original health plan for mankind by implementing the "Eight Laws of Health" into our lives. They also have a ten day cleanse program as well as help people overcome serious illnesses.

**I have found Rumford Baking Powder easily in my local grocery stores. The cheapest I've found it in my area is in Walmart. However, if you do a lot of baking I recommend buying in bulk from someplace on-line. I buy Rumford brand because it is aluminum free.

ItelliScanner Ktichen Companion

I found this neat little kitchen gadget today and wanted to share it with everyone. This little tool is something that I can see as being very useful in helping me with my home management. I love the idea! Check it out.

Vegan Breakfast

Some time ago I found this recipe for French Toast. I had been looking for one that didn't use eggs because in our family, we don't eat them. I've tried other French toast recipes in the past, but none of us really liked them. After reading the ingredients to this one, I was hesitant. However, I decided to give it a try and we were pleasantly surprised at just how good it was. In fact, it's the kids favorite. That's saying something, especially if you have picky eaters in your family like mine are at times.

In some places I have read recommendations for using day old bread, French bread, or Texas toast. I've not tried any of those. I use 100% Whole Wheat bread with good success. For your family, you may need to experiment with different bread types.

French Toast

Yield: About 6 slices

• 1 cup Soymilk
• 2 Tbsp. Flour
• 1 tsp. Sugar
• 1 Tbsp. Nutritional yeast flakes
• 1/2 tsp. salt
• Sliced bread (about 6 slices)
  

Mix together all ingredients except bread. Dip slices of bread into the mixture to coat well. Heat oil in a skillet and fry until golden brown and crispy on both sides. (Use a nonstick pan and cooking spray to make them fat-free.) Serve hot with cinnamon or maple syrup.

NOTE: You can play with the proportions a little. This is the basic recipe I started out using many years ago, but since then I kind of "wing it" and probably use more nutritional yeast than flour. (Of course, I now am used to nut yeast and I really like it's flavor.) I also just noticed that the recipe doesn't call for any vanilla or other extracts and I usually add some--mostly vanilla. Although, I've made some more fancy French toast using coconut, pecan, or rum extracts too.

Debbie's Note: The above note is from the original poster to the Fat Free Vegan website.

Recipe from: The New Farm Vegetarian Cookbook

Old-Fashioned Turkey Potpie

photo borrowed from VegCooking.com

As a vegetarian family, I am often on the lookout for simple, yet healthful meals that I can prepare for my family in a short period of time. This recipe came from "The Best of Country Cooking" cookbook. It is not a vegetarian recipe, but I adapted it to fit our needs and make it healthier. I served this today for brunch with oven baked potatoes.


INGREDIENTS

• 1/3 c. butter or margarine (I used Soy Garden by Earth Balance)
• 1/3 c. all-purpose flour (I used whole wheat pastry flour)
• 1 garlic clove, minced
• 1/2 tsp. sea salt
• 2/3 c. lowfat skim milk (I used soy milk)
• 2 tsp. chicken bouillon granules (I used Orrington Farms Chicken Flovoring no msg and vegetarian)
• 2 c. cubed cooked turkey (I used vegetarian turkey from Worthington Foods)
  
• 1 c. frozen mixed vegetables
  

PASTRY

• 1-2/3 c. all-purpose flour (again I used whole wheat pastry flour)
• 2 tsp. celery seed
• 1 package (8 ounces) cream cheese, cubed (I used Tofutti Better than Cream Cheese)
• 1/3 c. butter or margarine (again I used Soy Garden)

In a saucepan, melt butter. Stir in flour, garlic and salt until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in turkey and vegetables; set aside. For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. (I had to add ice cold water 1 T. at a time to moisten dough enough to make it hold together) On a lightly floured surface, roll two-thirds of dough into a 12-in. square. Transfer to an 9-in. square baking dish. Pour filling into crust. Roll remaining dough into a 9-in. square; place over filing. Trim, seal and flute edges. Cut slits in pastry. Bake at 425 degrees for 30-35 minutes or until bubbly. YIELDS: 6 servings


NOTE: Special ingredients were purchased at our local Health Food store with the exception of the Soy Margarine, Sea Salt, and Chicken Flavoring. They were purchased from Meijer grocery store.

Homemade Apple Butter

Well, here is my first attempt at making Apple Butter. When all was said and done, I wound up with about 3 quarts this morning. My kids absolutely loved it and just went wild with it on their pancakes. Not to sound boastful, I'll have to admit, it WAS good! That being said, I don't feel that I can entirely take all the credit for it's success. I really believe the secret lies in the apples that we purchased this Fall at a nearby Apple Orchard. If I could make one suggestion, that would be it. Use fresh apples from a local Orchard or Farmer's Market. Those of you that have your own Apple Trees are already set! Would you like to try & make your own Apple Butter? It was quite easy... here's how:

Ingredients:

88 ounces apples, peeled and sliced
4 c. sugar
2-3 t. ground cinnamon
1/4 t. salt

Method:

1. Place apples in a large bowl. Combine sugar, cinnamon, cloves & salt.
2. Pour over apples and mix well.
3. Place in crockpot, cover and cook on high for 1 hour.
4. Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown. Stir occasionally.
5. Uncover and keep temperature at low, cooking for 1 hour longer.
6. If desired, whisk until smooth. (I used my food processor to do this).
7. Spoon into freezer containers, leaving 1/2-inch headspace.
8. Cover & freeze.

NOTE: The above recipe was originally posted on my old blog on 11/9/06