Canning and Preserving For Dummies (18 page)
Read Canning and Preserving For Dummies Online
Authors: Amelia Jeanroy
6 cups granulated sugar
1/3 cup orange liqueur
3 tablespoons fresh lemon juice
1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2
Combine the strawberries with the water and pectin in a 5- to 6-quart pot. Bring the mixture to a boil over high heat, stirring occasionally to dissolve the pectin. Boil hard for 1 minute. Stir in the sugar and return the mixture to a full, rolling boil. Boil hard for 1 minute, stirring constantly. Remove the pan from the heat. Stir in the liqueur and the lemon juice. Cool for 5 minutes, stirring occasionally. Remove any foam from the surface with a foam skimmer.
3
Ladle your hot preserves into the prepared jars, leaving 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more preserves as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4
Process the filled jars in a water-bath canner for 10 minutes from the point of boiling.
5
Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two months.
Per 1-tablespoon serving:
Calories 53 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 14g (Dietary fiber 0g); Protein 0g.
Chapter 7
Condiments and Accompaniments: Chutneys, Relishes, and Sauces
In This Chapter
Expanding your world of condiments and accompaniments
Celebrating chutney
Relishing your fruits and vegetables
Spicing up your sauces
Recipes in This Chapter
Green Tomato Chutney
Summer Squash Relish
Jalapeño Salsa
Tomatillo Salsa
Raspberry Syrup
Condiments and accompaniments are to food what accessories are to clothing. They’re not necessary, but they enhance what’s there. They cover a wide range of flavors including savory, spicy, salty, sweet, or a combination. Think of them as the bright spot on an otherwise dull winter plate.
In this chapter, we open the door to flavors and tastes from around the world. Chutneys are common in Asia and Middle Eastern countries, salsas are native to Mexico, and relish is very popular in North America. Expand your taste experience as you visit the world of fascinating and enticing flavors.
The water-bath canning principles and step-by-step instructions explained in Chapter 4 (and used in Chapters 5 through 8) apply to the recipes in this chapter. As
always, use the freshest fruit and other products you need to make your recipes.
A word about herbs
Dried herbs and spices are used extensively in this chapter. The best way to guarantee the freshness and quality of your herbs is to grow your own. It’s easy and doesn’t take much space, because herbs grow very well in pots or small areas. To preserve this bounty, dry or freeze your herbs. For information on drying, head to Chapter 19. Chapter 15 explains how to freeze herbs. But if you can’t — or don’t want to — grow your own, here are some tips for purchasing the best quality dried herbs possible:
Buy small amounts.
Purchase an amount you’ll use within six months to one year. Flavors deteriorate over time.
Buy the amount you need.
Stores that offer herbs and spices in containers where you can scoop out what you need are a great option. Check out the turnover rate; you don’t want to buy old products.
Whether you’re growing and drying your own herbs or buying them from a store, follow these storage and usage guidelines:
Store dried herbs and spices in airtight containers.
Glass or plastic jars are good choices, but make sure you screw the lid all the way back on. If you purchase cans, snap the lid in place to seal in the freshness.
Keep your dried herbs and spices in a cool, dark, dry location.
Sunlight and heat destroy flavor. Store your containers in a cabinet. (Don’t freeze them. The warming and cooling that happens when you take the herbs in and out of the freezer can lead to condensation and deteriorating of the herb.)
Inventory your dried herbs and spices at least once a year.
Write the purchase date on the container. Discard any over one year old.
Complementing Your Chutney
Chutney is a condiment that contains fruit, vinegar, sugar, and spices. Chutneys range in flavor from sweet to spicy and mild to hot and have textures ranging from smooth to chunky. It usually accompanies curry dishes, but don’t limit it to that. Use chutney as a bread spread or with a slice of cheddar cheese on a cracker.
The first time I (Karen) heard the word
chutney,
I cringed. I thought, “What an awful name for a food.” Then I closed my eyes and took a bite. My taste buds didn’t believe the flavors they were sensing — sweet and spicy, no, tart, and a toasted nut? What was going on? From this early food experience, I vowed never to prejudge any food. I gladly welcome all new taste opportunities.
Green Tomato Chutney
This recipe is a great way to use your green tomatoes. It produces a super-thick chutney that makes a great gift and looks lovely on the shelf. Although you’ll be eager to try the chutney as soon as it’s done, let it sit for one month before you use it, longer if you can to help develop the fine flavor. This recipe uses half-pint jars — the perfect size for a picnic basket!
Preparation time
: 1 hour 15 minutes
Processing time:
10 minutes
Yield:
8 half-pints
4 pounds green tomatoes, chopped
2 medium onions, chopped
1 1/2 green apples, peeled, cored, and chopped
1 cup golden raisins
1 teaspoon salt
1/2 teaspoon ground red pepper
1 teaspoon allspice
1 teaspoon curry, or to taste
1 cup brown sugar
2 cups cider vinegar
1
Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
2
Place all the ingredients in a 6-quart pot, and simmer on medium heat until the mixture is thick and rich, the consistency of very thick, chunky applesauce, about 45 minutes. Stir often to prevent scorching.
3
Ladle the mixture into the prepared jars. Leave 1/4-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
4
Process the filled half-pint jars in a water-bath canner for 10 minutes from the point of boiling.
5
Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.
Per 1-tablespoon serving:
Calories 16 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 21mg; Carbohydrates 4g (Dietary fiber 0g); Protein 0g.
Toasting nuts
Toasted nuts are delicious and simple to make. Pay close attention during the toasting process. If the nuts become over toasted (very dark), there’s no going back. You have to start over. Toast more nuts than your recipe calls for and use them in salads. Store cooled nuts in an airtight container in the refrigerator.
This process takes only minutes (literally), so stay right by the oven.
1. Spread your nuts evenly on a baking sheet and place it in a preheated 350-degree oven.
2. Set your timer for 3 minutes.
The size of the nut determines the toasting time. Three minutes will be enough for some nuts, not enough for others.
3. After 3 minutes, check the nuts for doneness; shake or stir them.
If they’re a color you’re looking for, usually a light golden brown, remove them from the oven and cool them on the baking sheet.
4. If the nuts aren’t quite done, return them to the oven, checking them again in 2 minutes.
Toasting takes place quickly. Your nuts are done, or close to being done, when you can smell their wonderful aroma. If the skin is on the nut, it’ll split to show you the color of the nut.
5. Remove the finished nuts from the baking sheet to cool (if left on the sheet, they’ll continue to cook).
Reveling in Your Relish
Relish wears many hats and complements a wide variety of foods, from hamburgers and hot dogs, to meat and poultry. Relish is a cooked mixture of fruit or vegetables preserved with vinegar. Flavor can be sweet to savory and hot to mild with textures ranging from smooth to finely chopped or chunky. My family and I (Amy) like our relish to be a bit on the chunky side. That way, pieces of individual ingredients can still be seen. Either way, relish is a must-have for your pantry.
Summer Squash Relish
I (Karen) discovered this tasty relish when my best friend, Judy, planted six zucchini plants in her garden. At that time, we had no idea of the amount of squash those plants would produce! Including an overnight soak, this recipe takes two days to make.
Preparation time:
45
minutes plus 12 hours soaking time
Processing time:
15 minutes
Yield:
6 pints
5 pounds (about 10 to 12) medium zucchini
6 large onions
1/2 cup kosher or pickling salt
Cold water to cover the vegetables (about 4 to 5 quarts)
2 cups white wine vinegar
1 cup granulated sugar
Two 4-ounce jars pimientos, undrained
2 teaspoons celery seed
1 teaspoon powdered mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1
On the first day, finely chop the zucchini and onions. (If you’re using a food processor, chop them in three batches.) Place the vegetables in a 5- to 6-quart mixing bowl and sprinkle them with the salt. Add water to cover them, place a cover on the bowl, and refrigerate overnight or at least 12 hours.
2
On the second day, drain the vegetables in a colander. Rinse well with running water; drain. Transfer the vegetables to a 5- to 6-quart pot. Add the vinegar, sugar, pimientos, celery seed, mustard, cinnamon, nutmeg, and pepper. Stir to combine.
3
Bring the vegetables to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer, uncovered, until the mixture reduces to 3 quarts, about 30 to 40 minutes. Stir the vegetables every 10 minutes to prevent sticking. The zucchini color turns a dull shade of green.
4
While your relish is cooking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
5
Spoon the hot relish into your prepared jars, leaving 1/4-inch headspace. Compact the relish with a spoon to release any air bubbles. Add more relish as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
6
Process your filled jars in a water-bath canner for 15 minutes from the point of boiling.
7
Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (refer to Chapter 4 for instructions). If you find jars that haven’t sealed, refrigerate them and use them within 2 months.
Vary It!
Use 3 pounds of zucchini and 2 pounds of patty pan or yellow crookneck squash.
Per 2-tablespoon serving:
Calories 16 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 14mg; Carbohydrates 4g (Dietary fiber 1g); Protein 0g.
