FREEZING INSTRUCTIONS: Use rigid containers such as glass or hard plastic. Leave 1½” headspace for expansion.  For best quality use within 1 year.

Butternut Squash and Pear Soup

Prep Time: 35 minutes Cook Time: 25 minutes Difficulty: Medium Servings: 12 

INGREDIENTS

1½ cups onion, chopped
4 tablespoons butter
4 cups chicken broth
2 pounds* butternut squash, peeled, pared, seeded and cut into 1" cubes
12 ounces* ripe pears, peeled, pared and chopped
2 teaspoons finely chopped fresh thyme (or 1 tsp. dried crushed)
1½ teaspoon sea salt
½ teaspoon white pepper
½ teaspoon ground coriander
1 cup whipping cream

* Trimmed and pared weight

DIRECTIONS

• Cool and stir onion in butter in large Dutch oven until tender. Stir in broth, squash, pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.
• Working in batches, pour soup into food processor work bowl fitted with steel blade or into blender container. Cover and process until smooth. Repeat with remaining soup. (Hint: If necessary, strain through a colander to separate any large pieces).
• Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.
• To serve, garnish with a thin slice of pear and toasted chopped pecans.

NOTES: 1 medium pear = approximate 8 ounces whole. If pears are hard, close them in a paper bag with either an apple or a ripe banana for 24 hours to ripen.

Perfectly ripe tomatoes for canning

Response:  Using overripe tomatoes in home canning is not recommended for several important reasons, primarily related to safety and the quality of the canned product. Here are some key points explaining why overripe tomatoes should be avoided in home canning.

Lower Acidity: Overripe tomatoes tend to have lower acidity levels than their ripe counterparts. High acidity is essential in-home canning because it helps preserve the contents and prevent the growth of harmful microorganisms, particularly the bacterium Clostridium botulinum, which can lead to botulism poisoning. The National Center for Home Food Preservation (NCHFP) emphasizes the importance of using ripe, not overripe, tomatoes to maintain proper acidity levels in canned products.

Texture and Flavor: Overripe tomatoes can be mushy and overly soft, which may result in a poor texture and flavor in the final canned product. Using tomatoes at their peak ripeness ensures a better-quality canned product with the desired taste and texture.

Spoilage Risk: Overripe tomatoes are more susceptible to spoilage, mold growth, and spoilage microorganisms. This can increase the likelihood of spoilage and reduce the shelf life of your canned tomatoes.

Quality Preservation: The goal of home canning is to preserve the highest possible quality of the food being canned. Overripe tomatoes may already have deteriorated in quality, so starting with the best-quality tomatoes is essential to maintain the desired taste, appearance, and nutritional value.

Safety Concerns: Home canning is a science that requires precision to ensure food safety. Using overripe tomatoes can introduce unpredictability in terms of acidity and spoilage risks, which can compromise the safety of your canned products.

Using overripe tomatoes in home canning is discouraged due to concerns related to acidity, spoilage risks, and the overall quality of the canned product. It's essential to follow reputable sources like the National Center for Home Food Preservation to ensure the safety and quality of your canned foods. Starting with ripe, but not overripe, tomatoes is a crucial step in successful home canning.

Source: NCHFP - "Selecting, Preparing, and Canning Tomatoes" https://nchfp.uga.edu/publications/publications_usda.html

Tomato Image by LoggaWiggler from Pixabay

RESPONSE: Using home pH testing for home canning is not recommended for several important reasons, primarily related to the accuracy and safety of the canning process. Here are some key points explaining why home pH testing is discouraged in home canning:

- Professional Equipment: Professional equipment is required for consistent accuracy. It is extremely expensive and training is required which is not generally feasible for home use.

- Lack of Precision: Home pH testing methods often lack the precision and reliability required for safe home canning. pH meters and strips used in homes may not provide accurate readings, which can lead to unreliable results.

- Botulism Risk: Home canning relies on specific pH levels to ensure safety by preventing the growth of the bacterium Clostridium botulinum, which can cause botulism poisoning. If pH levels are not accurately measured and maintained within the safe range, there is a significant risk of botulism contamination.

- Inconsistent Results: Home pH testing can yield inconsistent results due to variations in testing equipment, user error, and environmental factors. Inaccurate readings may lead to a false sense of security, potentially putting the safety of the canned food at risk.

- Expertise Required: Accurate pH testing requires expertise and proper calibration of equipment. Many home canners may not have the necessary training or experience to perform pH testing accurately.

- Safety Standards: To ensure safe home canning, it is essential to follow established, science-based guidelines and standards set by reputable sources such as the USDA and the National Center for Home Food Preservation (NCHFP). These guidelines recommend specific recipes, processing times, and temperature control as the safest way to can various foods.

- Alternative Methods: Instead of relying on pH testing, home canners are advised to follow tested and approved canning recipes provided by trusted sources. These recipes are developed to ensure the proper acidity levels and processing times required for safe home canning.

In summary, using home pH testing for home canning is not recommended due to its potential lack of accuracy and reliability, which can compromise the safety of canned foods. To ensure safe home canning practices, it is essential to follow established guidelines and recipes from reputable sources like the USDA and the NCHFP, rather than relying on pH testing methods that may not meet safety standards.

National Center for Home Food Preservation https://nchfp.uga.edu/

Image: https://commons.wikimedia.org/wiki/File:PH_indicator_paper_with_multiple_colours.jpg

Image by -Rita-und mit from Pixabay

It wasn't until many years later that I stumbled upon the secret to enjoying Brussels sprouts - never overcook them! As Brussels sprouts simmer, a sulfur compound is unleashed, and the longer they cook, the more that infamous odor intensifies. Properly preparing Brussels sprouts eliminates this sulfurous affliction and transforms them into a delectable dish.

Could it be that our genetic makeup plays a role in the great Brussels sprouts divide? It's entirely possible.

In 2011, the renowned Eden Project in the UK's Cornwall delved into this culinary conundrum. Researchers uncovered a genetic explanation for why some adore Brussels sprouts while others recoil in disgust. The key player here is a chemical compound known as phenylthiocarbamide (PTC), which imparts a bitter taste to those who possess a specific gene variation. This fascinating study pinpointed the TAS2R38 gene as the culprit, working in tandem with PTC to create a bitter sensation on the palate. Astonishingly, roughly half of the global population carries a mutation of this gene. In other words, the fortunate half with the mutated gene cannot detect the bitterness, and I count myself among them, as I've come to relish properly prepared Brussels sprouts.

Brussels sprouts will never be universally adored. They remain a divisive vegetable, causing a culinary chasm that separates those who revel in their unique flavor from those who would rather steer clear.

As the fall harvest season rolls around, you may find yourself with an abundance of Brussels sprouts from your garden or the local market. While they're delightful when fresh, preserving these miniature cabbages can ensure you savor their deliciousness throughout the year. From freezing to pickling, there are several methods to home-preserve Brussels sprouts and keep their goodness intact.

1. FREEZING - Freezing Brussels sprouts is one of the easiest and most popular methods of preservation. Follow these steps for optimal results:  National Center for Home Food Preservation
2. PICKLING - Pickled Brussels sprouts add a delightful tangy twist to your pantry. Try out this recipe: National Center for Home Food Preservation
3. DEHYDRATING - Dehydrating Brussels sprouts is a space-saving method that results in crispy, nutritious snacks. Follow these steps:
   1. Preparation: Clean, trim, and cut the Brussels sprouts into thin slices or halves.
   2. Blanching: Blanch the slices for a few minutes to preserve color and nutrients, then cool them in ice water.
   3. Dehydrating: Arrange the blanched Brussels sprouts on dehydrator trays and dry them according to your dehydrator's instructions. This can take several hours.
   4. Storage: Once completely dehydrated, store the crispy Brussels sprouts in airtight containers in a cool, dry place.

Preserving Brussels sprouts at home allows you to enjoy their flavors and nutrients year-round. Whether you prefer the crispness of frozen sprouts or the tangy kick of pickled ones, these preservation methods ensure that you won't have to wait until the next harvest season to savor these delightful green gems. So, roll up your sleeves and start preserving your Brussels sprouts today!