What Should I Do With All My Home Canned Food?

Canning food at home was an extremely popular activity this year. In fact, canning supplies often ran out at local and online stores. Luckily, produce at local farmers markets and grown in backyard gardens was bountiful and enabled enthusiastic home canners to fill their cupboards. Those eager home canners may be asking themselves, 'Now what should I do with all of my home canned goods?'

It is recommended to use home canned goods within one year, so date your jars on your label so you know when they were processed.

Store home canned jars in a cool, dry, dark location so they will last well into next year. Make a plan to consume your preserved food throughout the year so you don't end up with a surplus as you're ready to can more food next summer.

Canning Safety

Before you're ready to use your canned food, make sure it is safe to consume. Home canned products should always be processed according to research-tested recipes. For example, acid in the form of bottled lemon juice, vinegar, or powdered citric acid MUST be added to tomatoes and tomato products like salsa and spaghetti sauce. Even if tomatoes are pressure canned, additional acid must be added to prevent the growth of Clostridium botulinum, the bacteria that causes the deadly botulism toxin. Vegetables such as corn and green beans MUST be pressure canned, unless they are pickled, to eliminate the risk of botulism poisoning. One final example of an unsafe home canned product is pumpkin pie filling. Cubes of pumpkin in water may be safely pressure canned, but pumpkin puree cannot be safely processed at home. Improperly home canned goods should be discarded. If you are unsure whether a product you canned is safe, contact your local Penn State Extension office to connect with a food safety educator.

Ideas for Using Home Canned Foods

Using canned foods can be simple. Vegetables can be eaten plain or with simple seasoning such as Italian herbs, but can also be mixed into casseroles, soups, or mixed with rice.

Tomato Products

Tomatoes and tomato products are one of the most popular items canned in Pennsylvania. When using home canned tomatoes in recipes, be sure to pay attention to the size of the jar called for in the recipe. You may not use the entire jar at one time, especially if quart jars (32 oz) are used. Leftover canned tomatoes may be refrigerated for up to a week or frozen for longer storage. Try adding canned crushed tomatoes to store-bought tomato soup for a heartier texture. Snacking on salsa and chips is a common way to use home canned salsa. For an alternate use, place chicken breasts in a baking dish and cover with salsa. Bake at 350°F for 30-45 minutes or until the chicken reaches an internal temperature of 165°F as measured with a calibrated food thermometer. Top with shredded cheese and serve.

Jams and Jellies

Other popular home canned products are jams and jellies. These are great on toast, in sandwiches, and on English muffins. Try using jam or jelly as a topping for pancakes or waffles. They also make a delicious ice cream topping and can be mixed into plain yogurt. Jam and jelly can also be used in desserts such as this family favorite recipe by Ina Garten from FoodNetwork.com. This is a high-calorie, high-sugar treat that isn't meant to be eaten every day. Limit your portion to one serving and save this for a special occasion.

Recipe

Peanut Butter and Jelly Bars

Ingredients:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 2 extra-large eggs
• 2 cups (18 ounces) creamy peanut butter
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or other jam
• 2/3 cups salted peanuts, coarsely chopped

Directions:

1. Preheat the oven to 350°F.
2. Grease a 9x13 inch cake pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into 24 squares.

Nutrition Information: Calories 380; Total fat 20g; Saturated fat 7g; Sugars 27g; Added sugar 12g; Fiber 2g; Protein 8g; Sodium 240mg