FOOD REVOLUTION DAY – Part 2!
Canning with Kids
Food Revolution Day is this Friday, May 16. Calling all kids, families and grown-ups – join the global day of action! Get cooking, share your love of food and inspire others to get excited too.
See my blog yesterday about the origins and mission of this global initiative from Jaime Oliver. I’m continuing my Canning with Kids posts here as, hopefully, inspiration for you to start canning and sharing with a kid or kids in your life!
I asked for input from my canning classes of the past four years on first-hand canning with kids. I’m blown away from one received from Mary who has since moved across country to Portland from here in Atlanta. Mary has two children, an almost 3 year old (Lucy) and a 1 year old (Jack). And she’s been involving them in canning! I had never thought it could reach down to the very youngest, but Mary leads the way. I can’t write this better than she does so I running her email to me almost as she sent it. Inspiration for you?select safe activities, but also prioritize keeping her involved.
Lyn: Yesterday, I offered Tip #1 (Pick Your Own Farms) and Tip #2 (Make it kid appealing). Obviously Mary does both of these things in a big way and it works to keep the kids involved and interested.
Tip #3: Pick age-appropriate tasks. For the young set picking berries is fun. Sorting perhaps. Counting out lids and bands. Making labels for jars (this can span from the youngest using crayons to the much older getting creative on the computer). Measuring out spices for those a bit older, stirring liquids and perhaps even cutting fruits & veggies under your supervision. Use kid-safe knives for the starters and more advanced but small knives for a bit older and ready for learning knife skills. Migrate to water-bath canning and other work that takes more skill with the older cooks in your household. I’ve had several teens and sub-teens in my class who eagerly participated in each and every task involved in the process.
Tip #4 Be Safe. I like Mary’s idea about tucking young kids into a high chair or seated at a table to make crayon labels when Mary gets into the actual water bathing, hot liquids portion of the canning. You could also just do refrigerator canning with younger ones. That’s instant gratification and they project is done in a shorter amount of time. For older ones ready for water bath canning and stirring hot liquids, use silicon mitts that are burn and water proof. Also use spatter guards on your pots that tend to bubble up and pop a lot (Apple Butter and other thick liquids are good example of burn-potential machines).
Tip #5 Teach sanitation tips as you go (or at least show the way by example). Mary’s use of a vinegar solution to clean fruits, for example. Cleaning your canning area with a vinegar solution too. Food safe and kid safe! Washing hands (include the kids here) before and after food handling.
We’ll continue tomorrow with Post 3, more tips and more ideas about Canning With Kids. Thanks, Mary, for showing us the way! I’ve no doubt your kids have the message about safe, healthy and fun eating long before they can even reason about the whys’!
And here’s our Kid-friendly Apple Butter Recipe (what kid doesn’t like Apple Butter!). Made with the skins on – better nutrition, better results (no pectin needed), easier and faster to prepare, and low/no sugar needed.
Rustic Apple Butter
Clean and cut any number of Apples into quarters and core. Leave the skins on. I choose organic for all my produce especially for anything made when the skins are included. Five pounds of apples will make about 6 8-oz jars. Place in heavy non-reactive pot (such as stainless steel) with about 1 cup water. The wider the pot, the better. Cook until softened and easily mashed with spoon. Puree with immersion blender, potato masher (kids love this part) until desired smoothness is reached. Chunkiness is not a problem – or continue pureeing til smooth as “butter”.
Then continue cooking over medium heat, adding spices as desired. Example: 1 Tablespoon Cinnamon, 1/2 Tablespoon Allspice, 1/2 Tablespoon Nutmeg. I usually add about 1-2 Tablespoons of fresh or bottled Lemon Juice to perk up the flavor. Cook for about 5 more minutes; test to check spices and sweetness and adjust. At this point, sugar can be added if desired, but it is not necessary. Good choices for sugar: maple syrup, honey (both are natural sugars); raw organic sugar, organic turbinado sugar.
Continue cooking until desired thickness is reached. This is the point where the apple butter is easily burned and should be cooked on medium heat with frequent stirring. A splatter guard on top will help protect you, but still allow the liquids to evaporate off. The easiest way to test is to cool a spoonful on a saucer and see if it runs across the plate when turned sideways. If not, then it’s ready to jar. Place into clean, sanitized jars and refrigerate. Apple Butter should last at least 2-3 weeks in the refrigerator even with no sugar added (if your kids haven’t gobbled it all up before then). For water-bath canning especially with older kids who are interested in the process, see one of my other recipes on this site.
My canning-happy, cooking-happy granddaughter Maclain is the one stirring the pot in this picture. She helps make sure she has plenty of apple butter ready for her visits and to take home.