Outdoor Canning Kitchen

 

Temporary Kitchen for Canning

Outdoor Canning Kitchen

 

Outdoor Canning Kitchen

This may sound like a blast from the history books but canning outdoors should be the norm. I usually can my summer produce in the kitchen but lately I have been taking the task out-of-doors.

We went old school and canned applesauce under the willow tree at my mom’s place. I invited my daughter-in-law and made it a family gathering. I have learned from journals of my great grandmother that out door kitchens were the place to do the hot and dirty work. Canning sticky items that require a lot of hours on the stove top I believe falls into that category of hot and dirty work.
Our outdoor kitchen consisted of 2 tables, a metal cart with holes to wash the apples on, 3 propane gas burners, a place to get water, some chairs to sit at while we peeled and cored and a couple of buckets for trash. We later fed the apple cores etc to the cows in the nearby pasture.
We set up the Victorio Strainer on one table with the crank low enough that even the kids wanted a turn with the cranking. They loved doing this and also helping to pick the apples by climbing the tree. Fun and work combined.
We would core and boil the apples in a couple of large pots with a little water to keep from scorching the apples. Then we would dump the pots into the strainer. Be careful this step is working with hot apples.

Then we would run them through the strainer. If you have never used a strainer like this it has a place for the clean beautiful mixture to come out and all the cores, seeds and skins come out of another hopper. Once the applesauce is smooth we determined if it needed to be sweetened.

No additional sugar for tree ripened apples

The next step is to get the applesauce into the clean glass jars, wipe the rim for any debris and the place the lids on.

They are then placed in boiling water bath kettles and processed for the recommended time in our Ball Blue Book.

Leave the jars in the kettle to cool slightly before moving them to a nearby table just in case the outdoor temperature is on the cool side.

You don’t want all your hard work going to waste if the jars break because you are moving hot jars into a cold area. Mark the jars and date them with the year.

This way you can rotate your storage by using the oldest to the newest.

Can’t wait until the baking apples come on and we do this all over again and make Apple Pie Filling in the next few weeks.
When needing to handle a hot sticky canning task I think that the outdoor canning kitchen is the best solution that we can borrow from our grandmothers’ and embrace the “old school”.

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Author:LeAnn

LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at Amazon.com. She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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