CAN-DO CANNING

It's the time of year when backyard gardens are producing more than can be eaten in an evening at the dining table.

Kitchens beside gravel roads and on busy streets alike are humming with the business of fresh vegetables and fruits being "put up" for days when summertime seems a lifetime away.

Velma and Clomer Lannom of Jackson are among the many who look forward to bounty from their garden every year.

"We like the fresh vegetables," said Velma Lannom. "I just love to get out and pick them. I can the green beans, beets and cucumbers. The rest, we just have for table use and to give away to friends."

Louella and E.K. Purcell of Scott City are another couple who shares the satisfaction that gardening and the storing of fresh food brings.

"My husband enjoys the gardening and I enjoy putting up the vegetables," Louella Purcell said one recent afternoon, taking a brief break from preparing cauliflower and broccoli for the freezer. Plus, she said, "It saves you money during the winter months."

Velma Lannom expects to can green beans this week, while Louella Purcell said she may be doing the same. Both women agreed their gardens are bearing a bit later than usual this year.

Lannom and Purcell, though with many years of gardening experience between them, recognize the importance of taking care when canning the garden produce.

Judy Lueders, nutrition specialist with the University of Missouri Extension, explained that adherence to certain guidelines when canning is imperative for the health of family and friends.

"One of the big concerns is if the foods are low acid, they do need to be pressure canned," she stressed. If foods are canned improperly, there is a chance of botulism poisoning, which Leuders aid can be fatal.

Vegetables, along with meat, poultry and seafood, are low-acid foods and should be canned using a pressure canner.

"Squash and green beans are a big concern around here because they are so popular," Lueders said.

Boiling-water canners, however, can be safely used for processing fruit because fruits are highly acidic. Any food packed in vinegar or fermented in brine (salt) is considered a pickle. Boiling-water canners are used for processing pickles.

"The botulism can't live in an acid environment," Lueders said.

Care must also be taken with tomatoes, long considered an acidic food, whether using a pressure canner or a boiling water canner. "We suggest that they add some lemon juice, because some of the new varieties are not as acidic," Lueders said.

Lannom plans to can mostly green beans and tomatoes. She has already canned cucumbers. Green beans, corn and beets are among the vegetables that Purcell plans to can.

Those vegetables are in line with the top picks for canning and pickling across the country. Favorite vegetables and fruits that Americans love to can and pickle, in rank order are: tomatoes, cucumbers, peaches, green beans and berries.

Anyone using a pressure canners should have the canner gauges checked from time to time, Lueders said.

That check can be done at any county extension office. The cost is $1.

Checks are important, she said, because without enough pressure, the temperature won't be high enough to kill the botulism.

Putting the deep freeze to use is another method of stocking fresh produce. Purcell freezes much of the food that the family's large garden produces.

Freezing foods, she said, is easy and fast. She blanches the fresh vegetables, seals them in zip-lock bags and pops them into the freezer.

Blanching, Lueders said, neutralizes enzymes that cause foods to ripen.

Canning, pickling and freezing foods are both easy and economical, and a satisfying way to enjoy summer's bounties all year.

A wealth of information about canning and other ways to store garden produce is available free of charge through the university extension. Ball Blue Book Guide to Home Canning, Freezing and Dehydration is among the many publications recognized as an authority on food preservation.

RECIPES USE FRESH GARDEN PICKS

Mexican Salsa

5 pounds ripe tomatoes

3 cups chopped onions

1 1/4 cups chopped, seeded chili peppers

1 cup snipped fresh cilantro

1 cup apple cider or apple cider flavored vinegar, 5 percent acidity

2 tablespoons minced garlic (about 6 cloves)

1 tablespoon salt

Prepare home canning jars and lids according to manufacturer's instructions. Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen. Dip in cold water and slip off skins. Core and chop tomatoes. In a 6-quart saucepot, combine tomatoes and remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes or to desired thickness, stirring occasionally. Immediately fill hot pint jars with mixture, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling-water canner for 15 minutes. Makes about 5 pints.

*This quantity of peppers makes a medium-hot salsa.

NOTE: When handling hot peppers, wear plastic or rubber gloves.

Cucumber Dill Relish

1 tablespoon mixed pickling spice

4 pounds pickling cucumbers, chopped

2 medium onions, chopped

1 small head cabbage, chopped

3 cloves garlic, minced

2 cups apple cider or apple cider flavored vinegar, 5 percent acidity

1/2 cup granulated sugar

2 tablespoons snipped fresh dill weed

1 tablespoon pickling salt

5 to 10 sprigs fresh dill weed

Prepare home canning jars and lids according to manufacturer's instructions. Tie pickling spice in a spice bag or cheesecloth. IN a 6-to 8-quart sauce pot, combine spice bag and remaining ingredients except dill sprigs. Mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook for 15 minutes, stirring frequently. Remove spice bag. Immediately fill hot pint or half-pint jars with mixture, leaving 1/2-inch headspace. Place 1 to 2 sprigs of dill weed on top of mixture. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process pints or half-pints in boiling-water canner for 15 minutes. Makes 5 to 6 pints or 10 to 12 half-pints.

Peach Chutney

4 quarts finely chopped, peeled, pitted peaches (about 20 medium)

1 cup raisins

1 cup chopped onion (about 1 medium)

2 to 3 cups brown sugar

1/4 cup mustard seed

5 cups apple cider or apple cider vinegar, 5 percent acidity

2 tablespoons ginger

2 teaspoons salt

1 clove garlic, minced (optional)

1 hot red pepper, finely chopped

Prepare home canning jars and lids according to manufacturer's instructions. Combine all ingredients in a large sauce pot. Cook slowly until thick, about 40 minutes. Stir frequently to prevent sticking. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Makes: about 7 pints. Recipe variation: For a milder chutney, remove seeds from hot pepper.

NOTE: When handling hot peppers, wear plastic or rubber gloves.

Triple Berry Jam

5 cups prepared fruit (about 3 pints fully ripe strawberries, 1 1/2 pints fully ripe red raspberries and 1 pint fully ripe blackberries)

7 cups sugar

1 box Sure Jell fruit pectin

1/2 teaspoon margarine or butter

Stem and thoroughly crush strawberries, one layer at a time. Measure 2 1/2 cups into 6- or 8-quart sauce pot. Thoroughly crush raspberries, one layer at a time. Measure 1 1/2 cups into sauce pot. Thoroughly crush blackberries, one layer at a time. Measure 1 cup into sauce pot.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in sauce pot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar, rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Or follow water bath method recommended by USDA.

Makes 8 cups or 8 (1-cup) jars.

TIPS FOR PICKING

Americans have clear preferences about the produce they can and pickle. Here are the top five picks with tips for picking, processing and preparing them.

Tomatoes

-- Select tomatoes that are firm, plump, and free of cracks, spots and growths. Scars at the blossom end do not affect the flavor.

-- Do not refrigerate tomatoes; this causes them to lose their flavor and quality.

Cucumbers

-- Select firm, slender, dark green cucumbers (1 to 4 inches long).

-- Avoid yellow-toned or shriveled cucumbers, indicating bitterness and toughness.

-- Use varieties of cucumbers grown especially for pickling. For best flavor and texture, cucumbers should be used within 24 hours of pickling.

Peaches

-- Use peaches with a yellowish to creamy peach color and firm texture.

-- Avoid peaches with bruise marks, indicating spoilage.

-- If you grow peaches, let them ripen on tree to develop full flavor.

-- To peel peaches fast, dip them in boiling water for 20 seconds which loosens the skin.

Green beans

-- Select fresh, young, tender and crisp green beans.

-- Remove strings and trim ends before processing.

Berries

-- Select fully-ripe, firm berries. If you grow or pick your own berries, allow them to ripen fully on vine before picking.

-- Make sure to remove stems before processing.

-- Strawberries, raspberries and cranberries are best for canning and pickling.

-- Raspberries are very perishable; they crush and mold easily. Try to prepare them on the same day they are picked or purchased.

Tips for preparing

Tomatoes

-- Red tomatoes are ideal for making salsa and sauces.

-- Green tomatoes make great-tasting pickles, relishes and preserves.

Cucumbers

-- Cucumbers make delicious crunchy, whole, spear and sliced pickles.

-- Also terrific for preparing tangy relishes.

Peaches

-- A good fruit for picking and chutneys.

-- Peaches are a great-tasting fruit for preparing preserves and butters.

Green beans

-- Green beans make a snappy pickled dilly bean.

-- Pickle green beans with wax beans and lima beans for an excellent pickled three-bean salad.

Berries

-- Strawberries and raspberries are top choices for making pickled berries and flavored vinegars

-- Cranberries are "berry" delicious for making chutneys and relishes.