Processing fresh vegetables - TEAM Resources

At each of our monthly Women’s Institute meetings we have a roll call. Sometimes it is to bring an item, or to tell about something, or to give our opinion on a certain topic. We always learn from these roll calls, and also from the programs that go along with each meeting.

It is such a shame that so many WI branches have disbanded. Our local Hughton WI branch is one of the survivors. We’re proud to say we actually have recently increased our membership. We do enjoy the learning and the monthly meeting get-togethers with our neighbours and friends who, without WI, we would see less often.

Read Also

Food can play a flavourful role in fun summer activities

Recipes – popsicles are made with lactose-free milk and yogurt so are perfect for those who can’t tolerate milk, while everyoneelse will also enjoy them

At one of our meetings we were to bring a favourite recipe. Julia brought this zucchini vegetable casserole recipe that others in our branch have tried and also enjoyed. She said it freezes well.

Zucchini vegetable casserole

1 cup sliced carrots 250 mL

1 green pepper, sliced

(red or yellow, if you prefer)

3 cups zucchini, 750 mL

peeled and cubed

1 large onion, diced

1 cup celery, diced 250 mL

1 cup sour cream 250 mL

Mix together and place in a greased casserole dish.

Topping:

1/4 cup margarine or butter 60 mL

1 cup Stovetop dressing 250 mL

(could use your own stuffing, as for

turkey or 1 cup/250 mL bread crumbs)

Mix margarine/butter and dressing together and place on top of casserole. Bake at 350 F (180 C) for one to 11/2 hours or until vegetables are cooked.

Serves six to eight.

Processing vegetable juice

Dear TEAM: I want to make a vegetable juice from my garden vegetables. I would like to process vegetable juice in jars, for example tomatoes, beets, carrots, onions, celery. Also, can fruits like apples, oranges (or frozen concentrate orange juice), pears and pineapples be added to this juice? My idea is to cook all these vegetables and/or fruits together in a stock pot, then strain most, if not all, of the pulp, then season and process the juice in jars to seal. I’m hoping you can help me out with a recipe or two. – A.U., Wakaw, Sask.

Dear A.U.: It is important to have a tested recipe, one that ensures the acidity is high enough to be canned in a boiling water canner. Bernardin has provided us with this tested recipe. It is important to keep the proportion of tomatoes to vegetables as stated in the recipe. Not doing so could have the acidity too low, allowing food poisoning to possibly occur. That is why there is a large proportion of tomatoes to vegetables. I’ll try to get a tested recipe for a juice with a larger proportion of vegetables. Because of the low acidity, this type of recipe would have to be processed in a pressure canner.

22 pounds tomatoes 10 kg

(about 44 cups or 11 litres)

3 cups finely chopped vegetables 750 mL

(celery, onions, carrots and peppers)

bottled lemon juice or citric acid

salt, optional

Place required number of clean 500 mL or one litre mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180 F/82 C). Set screwbands aside. Heat lids in hot water, not boiling (180 F/82 C). Keep jars and lids hot until ready to use.

Wash tomatoes, remove stems and trim off bruised or discoloured portions.

Start by quartering one pound (500 g) of tomatoes (two cups/500 mL) and place in a large stainless steel saucepan over high heat. Stir and crush mixture until it boils rapidly. Then continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Be sure to maintain a constant, vigorous boil while adding tomatoes. When all tomatoes have been added and crushed, add chopped vegetables. Simmer mixture 20 minutes. Press hot cooked tomato-vegetable mixture through a sieve or food mill to remove skins and seeds. Discard seeds and skins. Return juice to saucepan and heat to boiling.

Add lemon juice or citric acid to each hot mason jar before filling with juice. If using salt, add it before filling. For 500 mL jar, add one tablespoon (15 mL) lemon juice or 1/4 teaspoon (one mL) citric acid and 1/2 teaspoon (two mL) salt. Double measurements for a one litre jar.

Ladle hot juice into a hot jar to within half inch (one cm) of top rim or headspace. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim, removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jars to rack in canner.

When canner is filled, ensure that all the jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to rolling boil before starting to count processing time. At altitudes up to 1,000 feet (305 m), process 500 mL jars for 35 minutes and one litre jars for 40 minutes.

Remove jars without tilting. Cool upright, undisturbed for 24 hours. Do not retighten screwbands. After cooling, check jar seals. Label and store in a cool, dark place.

At altitudes higher than 1,000 feet, increase processing time as indicated.

1,001-3,000 feet (306-915 metres), five minutes more.
3,001-6,000 feet (916-1,830 metres), 10 minutes.
6,001-8,000 feet (1,831-2,440 metres), 15 minutes.

8,001-10,000 feet (2,441-3,050 metres), 20 minutes.

To process this recipe in a pressure canner, follow pressure canner manufacturer’s directives for filling, closing and venting canner. At altitudes up to 1,000 feet (305 metres), process 500 mL or one litre jars at 10 pounds pressure for 15 minutes.

Source: Bernardin, www.homecanning.ca or 888-430-4231.

Soaker hose

I recently bought a black Colorite WaterWorks soaker hose that I really like. It is made from 65 percent recycled tire rubber. The water oozes out all around the hose, not just from specific holes. There are no holes to plug up with dirt. Moving the hose is easy because there is no need to have it with the holes up as in some soaker hoses; just move it and place along the garden rows.

The information on the package says that it has a seven year warranty, uses up to 70 percent less water and is made by Colorite Plastics Co. of Mississauga, Ont.

Trampoline use jumps

Backyard trampolining can be an enjoyable and healthy activity for children if parents establish the rules, enforce them and take the necessary precautions.

Data from the Canadian Hospitals Injury Reporting and Prevention Program show that trampoline-related injuries almost quadrupled between 1990 and 1998. Almost 80 percent of trampolining injuries were to children ages five to 14. An alarming 80 percent of cases were unsupervised by a parent.

From January 1996 to October 1997, the Winnipeg Children’s Hospital looked at 80 children who had been injured while using a backyard trampoline. The report revealed:

Trampoline injuries slightly exceeded cycling-related admissions.
A parent was supervising in only eight of the 80 cases.
At least one other child was jumping on the mat in two-thirds of the cases.
Two-thirds of the injuries occurred on the mat itself.
Half of the injuries occurred at a neighbour’s home.
Three-quarters of the injuries involved fractures, mostly to the forearm, humerus and elbow. The most serious case was an eight-year-old boy who was paralyzed.

The Montreal Children’s Hospital has reported that, between January and July 2004, its emergency room treated 40 trampoline-related injuries and a teenager died from head injuries.

The U.S. Consumer Product Safety Commission has observed a similar trend. Trampoline injuries treated in hospital emergency rooms tripled during the 1990s, and there were 11 trampoline-related deaths.

Injuries from trampoline use range from sprained ankles and wrists to more serious injurie such as skull fractures, broken backs and necks.

Minimizing the risk

Make sure an adult is always present to supervise.
One person at a time.
Trampoline use by children under six years of age is not recommended.
No flips or somersaults. Landing on your neck or head can cause paralysis. Somersaults are advanced skills that should only be performed in an appropriate facility under the guidance of a certified instructor.

Never jump onto a trampoline from a higher place.
Never use a trampoline as a springboard to other objects.
Shock-absorbing pads must completely cover the springs, hooks and frame.
Do not allow a ladder or other device that would provide access for small children.
Place the trampoline away from structures, trees or other play areas.
A trampoline enclosure with safety netting may help prevent injuries from falls, but it should never be used to replace supervision.
Don’t wear jewelry or articles that may catch on equipment.