Home Canning

Here’s a quick list of what you’ll need and to get started:

• Check for canning jars; how many do you have? what types do you need? Are there nicks or cracks around the top of those you may already have? Only Mason and Mason-type jars are acceptable for home canning, because they’re made with tempered glass (designed to withstand temperature changes).
• Consider any new gadgets that may make the canning process easier, faster, and/or safer, such as a funnel or lid lifter.
• Check the expiration date of the canning lids (the guideline is to buy only the number of lids you will use in one year). Older lids may have a soft compound, resulting in a faulty seal.
• The ring bands should be in good condition, not rusty or bent. If they’re in good condition, they can be used for several years.
• The pressure canner should be checked to make sure the gauge is calibrated correctly (your local Extension office can be contacted to have the inspection done). Have a weighted gauge? Then it doesn’t need to be calibrated (the weight will never change), but if you’re having problems building pressure, it can still be inspected.
• Do not use zinc caps and glass lids that require a jar rubber for closures (none of these provide a proper method to determine if the food is safe).
• Always look for the latest research and info to update your process (check out The National Center for Home Food Preservation (http://nchfp.uga.edu/)-there are current videos, new recipes, etc.) Any research or info, on any site or elsewhere, that was published before 2006, you can skip.
• And, take inventory of the leftovers you had from last year so you can better plan for the current one. The general guideline is to use the home canned food within 12 months for the best quality-and taste!

Pizza in the Backyard

According to the National Association of Pizzeria Operators, 93 percent of Americans eat pizza at least once a month, annually gobbling down 46 pieces per person. To further ‘feed’ into this obsession (and while it’s still nice out), here are three ways to bake it outdoors:

• Want one like the what you get in artisan pizzerias? Consider a pizza oven; pizzas can be cooked in just a few minutes (some ovens can reach 800 degrees or higher). There are large wood-fired brick ovens, but there are also countertop natural gas or liquid propane ovens, like the Artisan Fire Pizza Oven by Kalamazoo Outdoor Gourmet. Both the brick and gas ovens will provide the ability to cook at high temperatures; the gas-fired ones offer the ability to tailor the heat to particular pizza styles; the wood-fired ones will need a bit more attention and expertise.
• Pizza can be cooked directly right on the grill grate. Preheat the grill to 500 degrees, then place the dough-without the toppings-on the grate, directly over the fire. After a few minutes, use tongs to flip the crust over. Now, you can add the toppings on that grilled side. Be sure to pre-cook any raw meat and fish toppings before they go on the dough. Close the grill hood and continue cooking for a few minutes. Don’t overload the pizza; just enough to cover it will be fine (the crust can get soggy and some things may be get enough heat).
• A pizza stone is another option for outdoor baking; this will distribute heat more evenly and extracts moisture (the crusts will be crispier). First, preheat the stone at 500 degrees in the indirect grilling zone for about an hour. Cook any raw meat or fish toppings during this time. After the stone’s heated, assemble the pizza with the cooked toppings. Place it directly on the stone. Cook the pizza with the grill hood closed at 500 degrees for about 10-12 minutes, or until it’s done and the crust is browned. After five minutes, rotate the pizza 180 degrees to cook evenly.

For more info, go to http://www.kalamazoogourmet.com.

Sources: “A home canning checklist”-Staff report and “Make your own backyard pizzeria”-Family Features -The Vindicator, July 30, 2014