ChefDave 
Summer is so wonderful, it’s the very best time to do your grilling, smoke some foods and preserving those fresh vegetables and fruits. So take a little time to read my blog that is focusing on tasty foods from this summer. The gardens are doing wonderfully, each day is full of fresh food treasures, ready to be prepared. This summer is one of the very best for fresh foods, capturing the perfect flavors to be enjoyed.
The waxed beans are in full force this summer, so i’m trying a new way of pressure canning vegetables with electric pressure cooker. This simple set it and forget it cooker, that doesn’t heat up the kitchen. I used the cold packing technique with cut wax beans, some chopped sweet onions, adding a little canning salt and filling jar with boiling water. The whole process only takes about 45 minutes. With electric pressure cooker you just press canning button, adjusting the time for 20 minutes and it beeps when finishes cycle. Your notified by beep to release pressure and allowing the pressure to go down. This takes a few minutes and you can safely remove lid, using jar lifter remove the canned wax beans on a wire rack to cool. Be sure to listen for popping sound of the lids sealing. This pressure cooker can do 4 pints or 3 quarts at a time. Making canning project simple far less heat in kitchen and plenty of time to do other tasks or just enjoying a cool beverage while electric pressure cooker does the work.
Strawberries was on sale, so it’s time to make some yummy Strawberry Riesling Jam. I cooked the jam in my Staub cast iron pot with crushed fresh strawberries, Riesling Wine and pectin for 3 to 4 minutes, then adding sugar and boiled for 1 minute. Then filling jam into sterile jars, and cooked in water bath for 10 minutes. Using a jar lifter to remove jam jars out of hot water bath and onto wire rack to cool. Allow them to cool for 8 to 12 hours. Label and date each jar, then store in a dark cool area. I use the basement because it remains fairly constant temperature all year around. Enjoy my Strawberry Riesling Jam recipe.
- 1 1/3 cups strawberries hulled and smashed
- 1 pkt pectin reduced sugar variety
- 1/3 cup Riesling Wine
- 1 cup sugar
- 1 sprig fresh rosemary
- Sterilize jam jars in dishwasher the on top rack.
- Boil all the lids and jar collars in water just before you start canning.
- Fill a stock pot with 2" water, bring to a boil, ready for hot water bath.
- Mash strawberries and measure mashed berries accurately. Pour mashed berries into heavy duty stock pot, I used cast iron 5 1/2 quart.
- Add to the mashed strawberries, Riesling Wine, sprig Rosemary and Pectin powder, stir until combined. Bring mixture to full boil and cook for 2 to 3 minutes. The bubbles with get larger and thicker.
- Add to cooked strawberry mixture the sugar, bring back to full boil and cook for one minute. Then remove from burner.
- Fill each sterilized jar with Strawberry Riesling Jam leaving about 1 inch from rim of jar.
- Wipe each filled jar rim with vinegar soaked paper towel, removing any substance left on jars.
- Place sterilized jar collar onto each jar and tighten until snug.
- Place each jar into boil water bath using jar lifter, process jars for 10 minutes in boiling water bath.
- Remove sealed jars from water bath using jar lifter and place on wire rack to cool. Allow the jars to cool on wire rack for 8 to 12 hours.
- Label and date each Strawberry Riesling Jam, then store in dark cool area. These should last for at least 2 years. Always check for seal, if seal is broken discard jam.
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