Small Batch Canning in an RV (a Couple of Tips)

I'm sort of ashamed to admit I did not do any canning this past summer.  Since living in the RV full time, the thought of getting out my big water bath canner, and probably having to use every burner on the stove to really heat that much water properly was a little daunting.  Not to mention, the idea of gas just flying out of my tank made me cringe a bit.

Yesterday, however, I made a pleasant discovery.  Small batch water bath processing was surprisingly a breeze.

Yes, you can can in an RV!

Did you see yesterday's post about crockpot apple butter? If not, you should go check it out.  That recipe and product is what I used for this canning project.

A couple of tips for water bath canning in an RV:

1.  Think deep instead of wide.  A tall stock pot works beautifully.  I have one in storage that measures 8 1/2 inches high (tall, deep) and 9 inches across.  I easily processed 4 half pint jars.  They were the tall slender jars, as opposed to the short fat jars.  I'm confident 3-4 whole pint jars would fit easily.

2.  A wash cloth in the bottom of the pot is enough to keep your jars from sliding about and / or clanking against each other.  No raised wire basket necessary!

This is the type of half-pint jar I was using.  The quilted jelly jar, I believe it's called.

Here you can see the small space, and how a more typical water bath canner would take up almost my entire stovetop!
Think deep instead of wide.

Hopefully use can see the wash cloth in the bottom of the pot.
It's thin enough to not take up too much space, yet does a fine job of keeping the jars stable.

All done! Four pings before I even got my camera ready.  Yes, you can can in an RV.

I'll save the big batches for the open fire outside, though.  I'll be attempting that next season (I hope).

Shared at Happiness is Homemade, Tasty Tuesdays, and Thrifty Thursday.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

From my mountaintop cannery to yours!

Crockpot Apple Butter – 'Tis the Season!

There won't be a lot of typing for this post, since I'll be letting the photos do the talking for me…

Folks, now's the time! The apples are at their peak, in both freshness and price, and the fall flavors are calling your name.  If your crockpot doesn't already have a spot on the counter, shove some stuff aside and bring her out.

This apple butter recipe is so stinkin' easy! The crockpot does most of the work.  All you have to do is prepare the apples, watch, stir, and wait.  And, believe me, waiting will be the hardest part.

Peeling and slicing the apples is a little annoying, I'll admit, but even with just my humble apple wedger and corer, it wasn't too bad.  If you have a peeler-slicer-corer, you are way ahead in the game.  But no matter what you use, the time it takes to get these slices of sweetness in the crockpot is so worth it.

Just a few autumn spices is all you need to add to your apples.  Cinnamon and nutmeg just scream fall, don't they?

I highly recommend sitting your slow cooker next to a window with a wondrous view of the fall colors outside.  It adds to the mood the aromatherapy coming from the crockpot creates.

When it's all done, ladle the thick, dark, sweet goodness into jars.  You can freeze or can them for later.  But don't forget to leave some out for slathering on some biscuits right away! And if you're so inclined, put some back for Christmas gifts.  (Recipe after one more enticing image.)

Crockpot Apple Butter Recipe
Adapted from recipe at Simply Canning.

*I used a 5-quart slow cooker, filled to the brim with sliced apples.  Adjust your additives, based on the size of your crockpot.

Ingredients

• apples – peeled, cored, and sliced (I used fresh from the orchard, Fuji apples; any on the sweet side variety will work)
  
• 1 – 1 1/2 cups white granulated sugar
  
• 1 tsp cinnamon
  
• 1/4 tsp freshly ground nutmeg
  
• 1/4 tsp kosher salt

Directions

Peel, core, and slice apples – enough to completely fill your crockpot.

Mix together sugar, cinnamon, nutmeg, and salt in a separate bowl.  Pour over top of apples.

Cover and cook on low for 12 – 24 hours.  (I know that's a huge gap in time, but it really depends on how juicy your apples are, and how low your crockpot cooks.) Stir occasionally.  Once the apples have broken down, you can take the lid off or leave it off-center so steam can escape.  Still stir occasionally, but now use a whisk.

As the hours slip by, the apple butter will thicken and become a deep, dark color.  You'll know it's done when any "watery-ness" has been absorbed or escaped.  Turn off heat when the apple butter is at your desired consistency.

[Note:  I know it's tempting to crank the temperature up to high to speed up the cooking process.  But be careful! The apple butter could easily scorch on the bottom, and it most certainly will splatter as it thickens.]

Your apple butter will last about a month in the refrigerator.  You can also freeze it for up to six months, or can it for your pantry with a 10 minute processing time (pints and half-pints) in a boiling water bath.  Just so you have an idea how far it cooks down, my five quarts of sliced apples gave me a little over 6 half-pints of butter.

Shared at Simple Saturdays, Simple & Sweet Fridays, Happiness is Homemade, and Tasty Tuesdays.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

From my buttery mountaintop to yours!

Parmesan Mashed Potato Pancakes (Leftover Makeover)

I like potatoes.  Just about any way you make 'em, I'll probably eat 'em.  But I'm especially partial to Grandma Logue's mashed potatoes.  So smooth and creamy, I can just taste them.

Right now.

Mouth watering as I type.

Her "secret" is evaporated milk.  But try as I might, I never get them quite right.  Consequently, I always make more mashed potatoes than I eat.

Since I know I'm not the only one with this occasional predicament, I'd like to share with you a way to use up those leftover mashed potatoes.  You might call it a leftover makeover.

Parmesan Mashed Potato Pancakes

Some people eat them for breakfast.  Can't say I blame them.  Sounds good to me.  Tonight I made them to go with our dinner of Italian dressing marinated baked chicken breasts.

I added parmesan cheese, onion, and freshly ground black pepper to our leftover mashed potatoes.  Minutes in the nonstick skillet resulted in a slightly crunchy outside, with a smooth and creamy middle.  The crust reminded me of a tater tot.  YUM!

Recipe for Parmesan Leftover Mashed Potato Pancakes

Ingredients

• 3 cups prepared (leftover) mashed potatoes
  
• 2/3 – 3/4 cup freshly grated parmesan cheese
  
• 2 tbsp finely diced yellow onion
  
• freshly ground black pepper, to taste
  
• 1 egg
  
• 1/4 – 1/2 cup all-purpose flour
  
• vegetable oil, for frying
  
• kosher salt, for sprinkling

Procedure

1. Combine mashed potatoes, cheese, onion, black pepper, egg, and flour in a large bowl.  Mix together.  (Today, I used a bit over a 1/4 cup of flour.  The consistency of your mashed potatoes will have an impact on the amount of flour used.)
   
2. Heat vegetable oil (enough to cover bottom of pan) in a large nonstick skillet over medium heat.
   
3. Drop mashed potato pancake batter by rounded tablespoonful into pan.  They will spread some on their own, or you can help them out a bit with the spoon.
   
4. Fry in batches until golden brown, approximately 4 minutes per side.  Don't overcrowd the pan, and try not to flip too soon.
   
5. Transfer mashed potato pancakes to draining rack, or a paper towel lined plate.  Immediately sprinkle with kosher salt.

Shared at This is How We Roll and Tasty Tuesdays.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs' tails wag.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

From my mountaintop to yours!