10 September 2011

The Fruits of our Labour

A friend of mine wanted to try making pickles: some dills and some bread and butter pickles, enough to have some to eat and some to give away. The plan was that she’d pick up the seasoning, vinegar and jars and I’d stop at the greenhouse on the way into town to pick up bags of cucumbers. As I was packing up my canning gear and going through the last minute requirements I remembered something … she has a flat top stove. You can’t use a regular water bath canner on one of those stoves – you can crack the glass. What to do?

We solved two problems at once by purchasing a single burner electric element: it sits on a table outside and not only did we have the kind of burner we needed, but we had the added bonus of all that excess warmth not heating up the kitchen! This was a good thing, as the temperatures here have been very, very warm (for us, I know that the Texans would think we were wimps for thinking that 28 degrees is really hot, but we’re just not adapted to temperatures like these).

Here’s a picture of the pickles we made – we ended up with about 2 and a half dozen jars of pickles as well as several jars of applesauce, some plain and some mixed fruit – apples, plums, apricots and peaches all blended together.


We made the applesauce the easy way: wash the apples and other fruit, slice everything into chunks and put it in the crock pots for a few hours. The crock pots don’t seem to heat the kitchen like stove top cooking does, and they work nicely in the background while you do other things. We sliced cucumbers and made brine while the apples cooked down, and by the time the fruit had turned to mush we were done with pickles and ready to start putting sauce into jars. The handy dandy food mill made quick work of pureeing the sauce and separating out skins and seeds (treats for the chickens), and a bath in the canner means the stuff is now shelf-stable. Yum.

DSCF7636While I was at the greenhouse getting cucumbers, I picked up a flat of lovely tomatoes to cook down into sauce. Those went through the slow cooker and the food mill just like the applesauce – the resulting tomato sauce is very watery as I didn’t bother cooking it down to thicken it. We use a lot of tomatoes in our winter cooking and the extra broth won’t be a problem in most of the dishes, so it’ll be fine the way it is. Fourteen dollars’ worth of tomatoes made 3.25 litres of canned crushed tomatoes – probably more expensive than store bought canned tomatoes but they were not transported a zillion miles and they weren’t harvested by ill-treated migrant workers, and that is worth a buck or two at least. Hopefully next year my own tomatoes will do better – I have a few tiny green ones out there in the garden, but not much hope of a harvest at this point in the year.

Today’s adventure was all about free fruit. Operation Fruit Rescue Edmonton matches fruit growers who have fruit they aren’t going to use with volunteer fruit pickers who will harvest and share the produce (a lot of the picked fruit ends up at local charities as well, when that’s possible). I happened to be headed into town anyway, so when a last minute request for an extra picker to help harvest apples and crabapples popped up, I volunteered. When I arrived, the Fruit Captain was already there working on the crabapple tree – the apple trees had only a few apples, and everything was at the point of being almost too ripe. There was, however, a little plum tree in the corner so I tackled that job. The tree was surrounded by rough shale landscaping rocks which made my ladder a bit wobbly and they had a tendency to poke holes in the skins of fruit that hit the ground, but I’d noticed an ambulance parked outside a house up the street and figured that if I fell, at least help was nearby, and the fruit was gonna be used right away anyhow, so a few punctures to the plums wouldn’t be too bad.

I didn’t fall, the plums came off the tree easily, and a good three litres of very juicy plums were the result of my work. The Fruit Captain offered me some of the crabapples, but I’ve really had my fill of those for the year … so I took half of the plums and a few apples and was quite content. I did the rest of my errands and came home to fire up the canning gear.

The plums and apples from today’s pick went into a pot on the stove, as I already had the rest of the tomatoes simmering in the crock pot. A quick boil and the fruit was turned to a mush that went through the food mill andDSCF7635 back into the pan with plenty of sugar to boil for a little while longer. The resulting thick syrup was poured into jars and canned in the water bath – I could’ve made jam by adding some pectin, but I think it’ll be a lovely addition to muffins and baking just as it is, and we really do have a lot of jam already. I’m thinking a banana muffin recipe with a jar of sauce instead of the 2 mashed bananas (and a lot less sugar since the sauce is already sweetened). I’m also thinking about granola bars, cookies, and ice cream syrup. Yum.

DSCF7640I was able to use the canner outside, too … and boy oh boy I can’t believe I didn’t figure this out sooner. The little single burner element was on sale at Canadian Tire this week and I’d say it’s paid for itself in comfort already! If you’re tired of sweating over a hot stove, do consider one of these – or use your Coleman stove, or your gas barbecue if it has a side burner, or one of those propane turkey roaster things. I like using an electric burner, since at least some of my power comes from the sun thus it’s at least partially renewable energy – though heating elements use a lot of juice. If I had a woodstove outside like my friend down the road has, then maybe I’d use that for canning  … but in the meantime, this is a workable solution.

Canning is a very energy intensive way of preserving food and I don’t use it for many things – I’ve dehydrated some tomatoes this year as well, and plan to adapt my cooking over the winter to try and use those more often than the canned tomatoes, but it’s a learning curve I’m just beginning and I want to make the transition slowly so as not to starve anyone. I did pick up a bag of peaches today as they were on sale, and I’ll make more jam and syrup from those –  and that means more canning. But some of the peaches will probably go in the dehydrator for snacks and dried fruit bits to put in cookies and pies over the winter. I saw a bag of mixed peppers on sale today too so those are destined for the dehydrator in the next few days – I probably have almost enough peppers dried to see me through the winter now. Maybe not quite enough green … I use a lot of those.

The way I see it, each thing you can do for yourself is one way you can save spending money at the the store. Yeah, I didn’t grow the peaches or the plums or the apples or the peppers … but I can buy them now while they are in season and cheap (or get some of it for free just by volunteering to do the work of picking the fruit), and process the seasonal foods to preserve that goodness for the cold days of winter when the local greenhouses aren’t growing peppers or peaches, when I have to pay for them to be shipped halfway across the world if I want them out of season.

What I’m doing here isn’t self-sufficiency by any stretch of the imagination .. but it is at least a step closer towards local eating, and I’m happy to be doing that.


  1. Okay, I went out and bought the same burner and tried it out. I couldn't get the water to ever actually boil, so it didn't work for me. Did you boil it inside and just maintain the boil outside? I'm not sure what I could have done wrong. I've got the big 7 quart canner. Maybe my canner is bigger than yours? Help before I return it! I really like the idea of canning outdoors.

  2. I started with hot water from the tap and ran it outside - it did heat up faster on the hotter days than on the cooler days, but it did boil. Takes way longer than inside though - like close to an hour to get up to boiling. I figured out the energy use and at 7 cents a kwH, it was under a buck to run the thing for six hours so I just let it go. Once it's up to a boil, keeping it there isn't bad (so when you add the jars it took about 15 mins to come back to boiling, which is about the same as on my stove, I think, maybe a little slower). Maybe kickstart it with a bit of hot/boiling water?
    My canner will hold about 8 of the 500 mL jars or 10 of the jelly jars ... is that the same size you have?

  3. Sounds like the same size canner, although I never put more than 7 pints in at a time. I didn't realize you could pack it tighter. Anyway, it sounds like I just gave up too soon, because it boils quite quickly indoors. I'll hang onto it because there are also times when I wish my stovetop had one more burner.

  4. I found that the rack that holds the jars up off the bottom of the canner has gaps too big for most of my jars - they fall through or wobble horribly. I have a round cake cooking rack that I set on top of the lifter rack thing, then set the jars on that. That possibly explains why I can put in more jars! :)

  5. flannelberry9:46 pm

    I have been a committed 'can on the barbeque' girl ever since I learned that my MIL (who until this year only had a wood cook stove instead) does her canning that way.


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