Hello readers old and new! We're glad you're here. It's that time of the year, the brief space between the end of fall and the dawning of winter. There's been a few flurries in the air and hearts are full of thanks, which means...it time to SQUASH IT! So, for all of you wondering about the delicious and versatile gourd, here you have it: The Bag Lady on Squash.
Where can I purchase canned butternut squash for the butternut soup found on page 77 of It's in the Bag?
Bag Lady: I buy mine at Target.
What are your general thoughts on squash? Is it a food close to your heart?
Bag Lady: Squash to me is the perfect fresh food storage food because it will last from fall to spring if properly stored. There are also many different varieties and many ways to prepare it. We usually plant butternut, spaghetti, and acorn squash. We experimented with several other varieties and decided to save the seeds from the following store bought varieties: sweet meat, butter cup, sweet dumpling, stripetti, and swan white acorn.
What if I have limited garden space and don't want squash vines everywhere?
Bag Lady: This year we tried growing our squash up a trellis of sorts. We tied the vines onto the fencing using yarn scraps. To our surprise the squash grew all season without falling off of the vines. We did not even support them with slings etc. They just hung there and ripened.
When do I pick my squash?
Bag Lady: I was taught that you pick your winter squash just before the first frost. There has been some confusion as to the timing. I believe this stems from my recommendation of picking concord grapes after the first frost to ensure maximum sweetness. Just remember squash is before and concord grapes are after the first frost. If you are still confused, send in a picture and I will tell you if you have a squash or a grape. Ha, Ha!
How should I store my squash?
Bag Lady: Once you have your lovely squash harvested simply place them in a cool place i.e. root cellar. Remember to keep them off of the cement. We store ours in our unfinished basement where the temperature hovers around 40-60 degrees year round. I just lay wood boards on the cement floor and place the squash on the boards. Some people recommend hanging the squash in netting. I haven't found the need to do so.
Can I can squash?
Bag Lady: I have never canned squash because it's low acidity level lends itself to food borne illnesses such as botulism. I have frozen my winter squash and it becomes watery, so I use it for soups and sauces or pies.
The endless varieties of squash are so overwhelming! How do I find a variety I want to grow?
Bag Lady: If you find new varieties of squash in the store that you would like to try growing, simply scrape out the seeds and allow them to dry for two- four weeks on a paper plate. After they are dry, place the seeds in a cool dark place and they will be ready for next year's planting. You should never need to buy squash seeds again.
So, I've got a bunch of squash...now what?
Bag Lady: Try my delicious Butternut Squash Cheesecake!
Butternut Squash Cheesecake
1 1/2 cups gingersnap crumbs
1/3 cup chopped nuts of choice
1/3 cup melted butter
2- 8 oz. pkg cream cheese
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup butternut squash puree
3/4 teaspoon cinnamon
1/4 cup ground nutmeg
In a bowl, combine crumbs, nuts and butter. Press the mixture into the bottom of a springform pan. Bake at 350 for 10 minutes. In another bowl combine cream cheese, 1/2 cup sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Remove 1 cup of the batter. Add remaining sugar, squash, and spices to remaining batter, mix well. Alternately layer squash and cream cheese batters in baked crust. Cut through the batters with a knife several times for a marbled effect. Bake at 350 for 55 minutes. Cool before removing pan collar. Serve chilled.
There you have it friends, the ins and outs, the ups and downs, the seeds and strings of squash! If you have any other questions (or are still trying to decide if you have a squash or a grape) send us a comment or email. You know we'll respond. Good luck with all your Thanksgiving preparations. If you're one of those that hates pumpkin pie (like myself) maybe you should give squash cheesecake a try!
Showing posts with label Q/A. Show all posts
Showing posts with label Q/A. Show all posts
Monday, November 15, 2010
Friday, August 27, 2010
Q & A: Meats
First off, kudos for following the blog. We realize that we've been a bit slow in our posting, but we haven't forgotten about you! By now you've probably read through the book and come up with some questions. Today we bring you a special Q&A with our friend Wendy. Wendy comes from West Hills, CA (we're thrilled with the growing CA following!)
Wendy: Do you brown your meat or pack it raw?
Bag Lady: It depends on the meat I am canning. I always brown my hamburger, sausage links, and patties before canning.
Wendy: Do you add water?
Bag Lady: You only add water if the meat has been cooked prior to bottling. When I have done this I used broth and it is yummy! But I usually raw pack most things and sprinkle with seasons if I am not using it for multiple dishes. i.e. Sunday roast always gets seasoned before I place it in the jar.
Wendy:I canned hamburger, but the recipe said to add water to the top, then put the lid on. I've used it, but it's always a little scary when I look at it.
Bag Lady: I never add water to my hamburger. Make sure you do NOT cook it thoroughly. Only cook it until the outside turns that gray color then spoon into prepared jars. You are only cooking it a little so that it doesn't come out the texture of canned dog food. If you cook it completely it will be dry and have an odd taste after processing.
Wendy: Do you think stew meat would work in canning?
Bag Lady: Yes. I can steak, stew meat and roasts as well as other meats and fish.
Wendy: When you use [bottled meat] in a recipe, is it already cooked from the pressure canning?
Bag Lady: Yes! You can eat it cold from the jar and be fine. However, make sure your bottles are properly sealed. To insure this I never leave my rings on after the initial 24 hours. I do this so that any gasses can easily pop the lid off if it is improperly sealed. If the bottle IS properly sealed, it will make that vacuum sound when I take the lid off. If there is no vacuum sound, I know the bottle was not sealed and the contents are bad.
There you have it folks! Don't waste another minute, canning your own meat "can" be easy and fun! If you hit any snags, shoot us a message.
Wendy: Do you brown your meat or pack it raw?
Bag Lady: It depends on the meat I am canning. I always brown my hamburger, sausage links, and patties before canning.
Wendy: Do you add water?
Bag Lady: You only add water if the meat has been cooked prior to bottling. When I have done this I used broth and it is yummy! But I usually raw pack most things and sprinkle with seasons if I am not using it for multiple dishes. i.e. Sunday roast always gets seasoned before I place it in the jar.
Wendy:I canned hamburger, but the recipe said to add water to the top, then put the lid on. I've used it, but it's always a little scary when I look at it.
Bag Lady: I never add water to my hamburger. Make sure you do NOT cook it thoroughly. Only cook it until the outside turns that gray color then spoon into prepared jars. You are only cooking it a little so that it doesn't come out the texture of canned dog food. If you cook it completely it will be dry and have an odd taste after processing.
Wendy: Do you think stew meat would work in canning?
Bag Lady: Yes. I can steak, stew meat and roasts as well as other meats and fish.
Wendy: When you use [bottled meat] in a recipe, is it already cooked from the pressure canning?
Bag Lady: Yes! You can eat it cold from the jar and be fine. However, make sure your bottles are properly sealed. To insure this I never leave my rings on after the initial 24 hours. I do this so that any gasses can easily pop the lid off if it is improperly sealed. If the bottle IS properly sealed, it will make that vacuum sound when I take the lid off. If there is no vacuum sound, I know the bottle was not sealed and the contents are bad.
There you have it folks! Don't waste another minute, canning your own meat "can" be easy and fun! If you hit any snags, shoot us a message.
Tuesday, July 13, 2010
Guest "Bagger!"
Hello readers! I realize that I took a bit of a blogging sabbatical, but I'm back in full force today with a guest reader. This is Sandie.
Sandie hails from Northern California and we're thrilled to have her on the blog today. (Think of this post as a cyber interview)
Sandie: Can you substitute dehydrated meat for bottled?
The Bag Lady: Yes, you can use dehydrated meats; however, you will need to increase the amount of bottled water in each bag meal. I don't use dehydrated foods because we actually eat our bag meals for most breakfasts and dinners.
Sandie: Where did you find canned ham and bags?
The Bag Lady: I could only find the ham at Walmart. And as far as the bags go, I purchased mine at Xpedex and got a deal because I bought 500 of them. I asked if I bought 500 bags would they discount the price and they did. I ended up paying 0.18 cents/bag which is good because the original price was 0.25/bag.
Sandie: Where do I find canned cheese and butter?
The Bag Lady: I tried different butters and cheeses and decided on Bega brand for the cheese. To me it tastes less salty. I would definitely taste test before you spend money on a case. It is manufactured in Austrailia. I like the Red Feather brand of butter. It is manufactured in New Zealand. You can buy these from emergency preparedness stores or on-line but would suggest comparing prices as it is spendy. Because of the long shelf life I take the canned butter and cheese out of the bag meal that I am preparing and recycle it back into a newly made bag meal rather than use it. After all, we aren't in a crisis so why not use the fresh and save money too!
And Finally, Sandie's Testimonial:
Today I put together nine bag meals. It was so fun. I need to run back to Winco to get more canned roast beef and Costco to get more canned chicken. Also, I went ahead and ordered bags online from Uline in Los Angeles. I had to get a case of 250 and they came out to 22 cents each.
This is the coolest idea, the bag meals. Without a basement I'm having to convert linen closet space, etc. but it wil be so great to have these meals ready to go and I'm very excited about the idea of rotating the storage. Here's one of our family favorite recipes that I converted into a bag meal by substituting real chicken breasts for canned chicken:
Sandie's South of the Border Chicken
2 cans chicken meat
1 can black beans
1 jar/can picante sauce
Seasoning Packet:
1 cup instant rice
1 tsp. cumin
1 tsp. chili powder
Pantry Item:
grated cheddar cheese
Drain black beans and corn. Mix all ingredients together in saucepan on stove until hot. Pour into baking dish. Sprinkle with grated cheese. Bake at 350 for 30 min. until bubbly.
We would love to feature more of our readers on the blog! If any of you have questions, comments, stories, or recipes (We LOVE recipes), please send them to m_snow61@hotmail.com We would also appreciate a picture!
Happy Bagging!
Sandie hails from Northern California and we're thrilled to have her on the blog today. (Think of this post as a cyber interview)
Sandie: Can you substitute dehydrated meat for bottled?
The Bag Lady: Yes, you can use dehydrated meats; however, you will need to increase the amount of bottled water in each bag meal. I don't use dehydrated foods because we actually eat our bag meals for most breakfasts and dinners.
Sandie: Where did you find canned ham and bags?
The Bag Lady: I could only find the ham at Walmart. And as far as the bags go, I purchased mine at Xpedex and got a deal because I bought 500 of them. I asked if I bought 500 bags would they discount the price and they did. I ended up paying 0.18 cents/bag which is good because the original price was 0.25/bag.
Sandie: Where do I find canned cheese and butter?
The Bag Lady: I tried different butters and cheeses and decided on Bega brand for the cheese. To me it tastes less salty. I would definitely taste test before you spend money on a case. It is manufactured in Austrailia. I like the Red Feather brand of butter. It is manufactured in New Zealand. You can buy these from emergency preparedness stores or on-line but would suggest comparing prices as it is spendy. Because of the long shelf life I take the canned butter and cheese out of the bag meal that I am preparing and recycle it back into a newly made bag meal rather than use it. After all, we aren't in a crisis so why not use the fresh and save money too!
And Finally, Sandie's Testimonial:
Today I put together nine bag meals. It was so fun. I need to run back to Winco to get more canned roast beef and Costco to get more canned chicken. Also, I went ahead and ordered bags online from Uline in Los Angeles. I had to get a case of 250 and they came out to 22 cents each.
This is the coolest idea, the bag meals. Without a basement I'm having to convert linen closet space, etc. but it wil be so great to have these meals ready to go and I'm very excited about the idea of rotating the storage. Here's one of our family favorite recipes that I converted into a bag meal by substituting real chicken breasts for canned chicken:
Sandie's South of the Border Chicken
2 cans chicken meat
1 can black beans
1 jar/can picante sauce
Seasoning Packet:
1 cup instant rice
1 tsp. cumin
1 tsp. chili powder
Pantry Item:
grated cheddar cheese
Drain black beans and corn. Mix all ingredients together in saucepan on stove until hot. Pour into baking dish. Sprinkle with grated cheese. Bake at 350 for 30 min. until bubbly.
We would love to feature more of our readers on the blog! If any of you have questions, comments, stories, or recipes (We LOVE recipes), please send them to m_snow61@hotmail.com We would also appreciate a picture!
Happy Bagging!
Subscribe to:
Posts (Atom)
