One of the most frequented restaurant chains in the United States has become famous for its Southern cooking and gift-store items like apple butter, blackberry jelly and flavored maple syrups. The popularity of this eating establishment, which also features homestyle favorites such as chicken and dumplings, corn bread muffins and buttered biscuits on the menu, proves that people enjoy eating the kinds of foods Grandma makes in her own kitchen.

Early cooks relied on preserving homegrown fruits and vegetables, and canning, jelly-making and pickling insured that families would enjoy the fruits of their labor during the cold-weather months. Because home-canned fruits and veggies are exceptionally tasty, many people continue to preserve their favorite foods today.

George and Jackie Townsend enjoy canning and freezing the wide variety of vegetables that George grows in his backyard gardens situated near North Road. Jackie says she is her husband’s helper and that George is a master gardener and food preserver.

“George canned more than 100 jars of tomatoes this summer, in addition to the other vegetables harvested from his two small gardens,” she said. “And, he makes sure he follows the proper canning and freezing steps, such as processing the jars in a canner and blanching foods that go into the freezer.”

In addition to tomatoes, George plants black peas, white peas, butter peas, carrots, squash, beets, onions and white potatoes. Jackie says a large portion of the vegetables are canned in jars, and the rest are frozen.

“George also makes delicious French fries from potatoes he has blanched and frozen,” Jackie said. “Our seven children and seven grandchildren always look forward to meals prepared with vegetables from our garden.”

George admits that preserving what he produces in his garden takes time and effort, and there is some expense involved, but now that he has retired from Townsend Lumber Co., he enjoys all aspects of gardening and food preservation. The Townsends’ pantry and freezer are stocked with sweet pickles; pickled beets; canned string beans, tomatoes and carrots; and frozen peas and potatoes.

“Gardening keeps me busy, especially tending and canning tomatoes,” he said. “Tomatoes are used many ways for cooking, and the tomatoes we can at home just taste so much better than canned varieties at the grocery store.”

While summer gardening is almost over, there are still many fresh vegetables available through farmers’ markets and at roadside vegetable stands that are suitable for canning and freezing. Many grocery stores also offer specials on locally grown produce. Fall produce, like apples, are also available at orchards that offer a substantial savings, especially if you pick-your-own.

Clemson Extension Service offers free information about canning and preserving fruits and vegetables. Instructional leaflets are available at the Orangeburg office, situated at 1550 Henley St., Suite 200, and can also be obtained from Clemson’s Home and Garden Web site at http://hgic.clemson.edu. Topics include “Canning Foods at Home,” “Preserving Vegetables,” “Home Canning Equipment,” “Preserving Foods,” “Common Canning Problems,” “Basics of Jelly Making,” “Jelly and Jam Recipes,” “Canning Beans, Corn and Peas,” “Preserving Pumpkin and Winter Squash” and more.

“We also have a wonderful book for sale, titled ‘So Easy To Preserve,’ that is a complete guide to preserving foods as well as a recipe book,” said Leigh Joyner, county extension agent. “I recommend this book to anyone interested in canning fruits and vegetables in jars.”

The following recipes are tried and true favorites from Clemson Extension Service.

Pear marmalade

Note: This is an easy recipe for beginners.

2 pounds pears

4-1/2 cups sugar

1 cup water

2 oranges

Wash and cut pears into small strips or pieces. Peel and cut up the oranges, discarding seeds and membranes, using one-half of the peel chopped into small pieces.

Combine all ingredients in a large saucepan. Cook rapidly until thick and transparent, stirring frequently as it thickens. Pour hot marmalade immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Wipe jar rims, and adjust lids.

Process five minutes in a boiling water canner.

This recipe yields two half-pint jars.

Spiced apple rings

12 pounds firm tart apples (maximum diameter: 2-1/2 inches)

12 cups sugar

6 cups water

1-1/4 cups white vinegar (5 percent)

3 tablespoons whole cloves

3/4 cup red hot cinnamon candies, or eight cinnamon sticks

1 teaspoon red food coloring

Ascorbic acid (fruit fresh preserver)

Wash apples. To prevent discoloration, peel and slice one apple at a time. Immediately cut crosswise into 1/2-inch slices, remove core area with a melon baller and immerse in ascorbic acid solution.

To make flavored syrup, combine sugar, water, vinegar, cloves, cinnamon candies (or cinnamon sticks) and food coloring in a 6-quart saucepan. Stir, heat to a boil and simmer three minutes. Drain apples, add to hot syrup and cook five minutes.

Fill jars (preferably wide-mouth) with apple rings and hot flavored syrup, leaving 1/2-inch headspace. Adjust lids, and process 10 minutes in a boiling water canner.

This recipe yields eight or nine pints. For best quality, select apples that are juicy, crispy and preferably both sweet and tart.

Stewed tomatoes

2 quarts chopped tomatoes

1/4 cup chopped green peppers

1/4 cup chopped onions

2 teaspoons celery salt

2 teaspoons sugar

1/4 teaspoon salt

Combine all ingredients in a pot. Cover and cook 10 minutes, stirring occasionally to prevent sticking. Pour into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims, and adjust lids.

Process in a pressure canner at 11 pounds pressure, or a weighted gauge pressure canner at 10 pounds pressure. Process pints 15 minutes and quarts 20 minutes.

Discuss this and other stories online at TheTandD.com.

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Food canners

According to Clemson Extension Service, canning is the process in which foods are placed in jars and cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating, and later cooling, forms a vacuum seal. The vacuum seal prevents other microorganisms from recontaminating the food within the jar.

Everything that goes into a jar must be heat-processed.

High-acid foods, such as fruits and tomatoes, can be processed, or “canned,” in a boiling water canner, while low-acid vegetables and meats must be processed in a pressure canner at 240 degrees.

For more information, request HGIC 3040, “Canning Foods at Home,” from the Clemson’s Home and Garden Web site at http://hgic.clemson.edu.

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Canning equipment

In addition to canners, the following items are helpful for home canning:

* Mason-type jars

* Two-piece lids (flat metal disc and metal screw bands)

* A jar lifter for removing hot jars from the canner

* A jar filler or funnel to aid in packing small food items into canning jars

* A bubble freer for removing air bubbles (plastic knife or spatula)

* A lid wand, which has a magnet on the end to help remove lids from hot water

* Clean-up cloths for wiping jar rims and general cleanup

* Knives for product preparations

* Timer or clock to determine end of processing time

* Clean towels

* Cutting board.

* Canning book and reliable recipes

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Canning do’s and don’ts

* Always clean and dry canners after each use. Do not immerse the dial gauge on pressure canners in water. Store the canner with crumpled newspapers or paper towels in the bottom and around the rack to help absorb moisture and odors. Place the lid upside down on the canner.

* Use the best-quality fruits and vegetables when canning. Do not use over-ripe products.

* Wash products carefully in small batches, and continue rinsing until all dirt is removed. Do not allow foods to soak, as they will lose flavor and nutrients.

* Use only specifically designed canning jars. Do not use mayonnaise jars or antique glass canning jars, which may break during heat processing.

* Use the appropriate-size jars for items being canned, and use only jars that are free of nicks, cracks and rough edges.

* Wash and sterilize jars in boiling water for 10 minutes prior to filling with food products.

* While canning jars and screw bands can be used over and over (unless they rust), flat metal lids should not be reused for canning purposes.

* Jar lid tighteners and wrenches are not recommended.

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Mason jars turn 150

The world-famous Mason jar, patented on Nov. 30, 1858, was invented by tinsmith John L. Mason. The Mason jar revolutionized the way people canned fruits, vegetables, pickles, relishes, sauces, jellies and more.

Today, clear Mason jars with two-piece lids are widely used for canning. The original and rare Mason jars that are cobalt blue, amber, dark green or black are highly sought by collectors. These colorful Mason jars are being sold through antique stores and auction sites such as eBay, fetching as much as $30,000 each.

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