JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded (4 page)

BOOK: JeBouffe Home Canning Step by Step Guide (second edition) Revised and Expanded

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Recipe # 7 (Medium)
Quick and Tasty Green Ketchup
Production: 5 - 1 pint Jars
Preparation: 30 Minutes
Rest time: 1 Day
Cooking: 10
Ingredients:
Green Tomatoes - [8 cups] (2 L.)
Pickling Salt - [3 tablespoons] (45 ml.)
White Sugar - [2 cups] (500 ml.)
Mustard Seeds - [3 tablespoons] (45 ml.)
Celery seed - [1/2 teaspoon] (3 ml.)
Turmeric powder - [1/2 teaspoon] (3 ml.)
Onions - [3 cups] (750 ml.)
Red pepper (sweet) - [1]
Cayenne pepper - [1/8 teaspoon] (1 ml.)
White vinegar - [2 cups] (500 ml.)
Steps:
1- Wash and slice the green tomatoes, stir in salt and let rest overnight.
2- Drain tomatoes and set aside.
3- In a large pot, combine vinegar, sugar, seeds, turmeric and onions. Bring to a boil and simmer slowly for 5 minutes.
4- Add the drained tomatoes, sweet pepper and cayenne.
5- Bring to a boil and simmer for 5 minutes, stirring from time to time.
6- Pour into sterilized jars.
7- Close the jars and process them.
- - - Home Canning process - - -
15 Minutes minutes in a boilling water bath

Recipe # 8 (Medium)
Marinara Sauce
Production: 2 - 1/2 pint Jars
Preparation: 5 Minutes
Cooking: 20 Minutes
Ingredients:
Tomatoes (28 oz. can) - [1]
Olive oil - [1/3 cup] (85 ml.)
Garlic cloves - [4]
Steps:
1- Peel, degerm and chop coarsely garlic.
2- In a saucepan seal garlic in oil for 1 minute.
3- Add tomatoes, simmer for 20-25 minutes, (when the oil rises to the surface, the sauce is ready to serve) .
- - - Home Canning process - - -
45 Minutes minutes in a boilling water bath
- or
20 Minutes of pressure canning under 6 lbs of pressure

Recipe # 9 (Complex)
Plum jam with cinnamon
Production: 6 - 1/2 pint Jars
Preparation: 10 Minutes
Cooking: 100 Minutes
Ingredients:
Italian plums - [2 1/2 lbs.] (1,1 Kg.)
White Sugar - [6 cups] (1,5 L.)
Lime (Juce and Zest) - [1]
Cinnamon (Stick) - [1]
Butter - [1 tablespoon] (15 ml.)
Water - [1 cup] (250 ml.)
Steps:
1- Wash and cut plums in half. Place the fruit stones in a bag of cheesecloth.
2- Add the cinnamon stick with the stones and close the bag.
3- Place the plums, the bag, the zest and the lime juice in a large pot and add the water.
4- Bring to a boil, reduce heat and simmer for one hour.
5- Add the sugar and butter. Stir well.
6- Bring back to a boil and cook 20 minutes over high heat.
7- Remove from heat.
8- Remove the bag of fruit stones and cinnamon.
9- Pour into sterilized jars.
10- Close the jars and process them.
- - - Home Canning process - - -
10 Minutes minutes in a boilling water bath

Recipe # 10 (Complex)
Nectarine Chutney
Production: 6 - 1/2 pint Jars
Preparation: 45 Minutes
Rest time: 20 Minutes
Cooking: 60 Minutes
Ingredients:
Nectarine - [8 cups] (2 L.)
Pickling Salt - [2 tablespoons] (30 ml.)
Brown Sugar - [2 1/2 cups] (625 ml.)
Red wine vinegar - [1 1/2 cup] (375 ml.)
Worcestershire sauce - [1/4 cup] (65 ml.)
Onion (large) - [1 cup] (250 ml.)
Lime (juice) - [3/4 cup] (190 ml.)
Garlic cloves - [2]
Jalapeno peppers - [2]
Crystallized Ginger - [2 tablespoons] (30 ml.)
Ground Cloves - [1/4 teaspoon] (1 ml.)
Cinnamon - [1/4 teaspoon] (1 ml.)
Steps:
1- Blanch, peel and chop the nectarines in larges pieces until you have 8 cup of it.
2- Mix the Nectarines and the salt in a large bowl and let stand for 20 minutes.
3- Chop finely the oignon, pepper, garlic and ginger.
4- In a large saucepan, mix the brown sugar, the vinegar and the Worcestershire sauce and bring to a boil.
5- Stir in the nectarines and return to a boil then simmer for 15 minutes.
6- Transfer the nectarines to a bowl. Set aside.
7- In the saucepan, add all the remaining ingredients and bring to a boil. Simmer for 10 minutes.
8- Return the nectarines to the saucepan and boil gently for 25 minutes.
9- Pour the hot chutney into sterilized jars.
10- Close the jars and process them.
- - - Home Canning process - - -
15 Minutes minutes in a boilling water bath
- or
5 Minutes of pressure canning under 6 lbs of pressure

Recipe # 11 (Complex)
Cherries and Raspberries Spread
Production: 8 - 1/2 pint Jars
Preparation: 60 Minutes
Rest time: 60 Minutes
Cooking: 30 Minutes
Ingredients:
Cherries - [4 lbs.] (1,8 Kg.)
Raspberries - [4 1/2 lbs.] (2 K.)
White Sugar - [2 cups] (500 ml.)
Steps:
1- Wash and hull the fruits.
2- Remove the stones from the cherries, and chop coarsely.
3- Mix the fruit in a large nonmetallic bowl, and sprinkle with sugar. Mix and cover 30 minutes.
4- Mix again and leave aside another for 30 minutes.
5- Pour the fruits in a large heavy saucepan, bring to boil, stirring.
6- Reduce heat and simmer uncovered until fruits are tender, stirring occasionally.
7- Reduced to puree directly in the pan or pass everything through a food mill (potato masher).
8- Fill the jars.
- - - Home Canning process - - -
10 Minutes minutes in a boilling water bath

Recipe # 12 (Complex)
Kedjenou Chicken
Production: 4 - 1 pint Jars
Preparation: 30 Minutes
Cooking: 40 Minutes
Ingredients:
Chicken (large) - [1]
Eggplant (large) - [1]
Zucchini - [1]
Plum Tomatoes (28 oz. can) - [1]
Garlic cloves - [2]
Onion (large) - [1]
Laurel leafs - [6]
Thyme (branch) - [1]
Grated ginger - [3 tablespoons] (45 ml.)
Hot cherry pepper - [1]
Maggi's Cube or Knorr's cube - [1]
Salt & Pepper to taste
Tomato paste (5.5 oz. can)
Steps:
1- Cut the chicken, eggplant, zucchini, onion and garlic into pieces and place in a pressure cooker (autoclave).
2- Add the tomatoes, bay leaves, thyme, ginger, chili cherry, salt and pepper.
3- Put the lid on the pot to cook under pressure for 20 minutes.
4- Remove from eat and let the pressure drp to zero.
5- Add the 'Maggi' cube and ajust the seasonning.
6- Cook another 20 minutes uncovered, on medium-low heat to blend the flavors.
7- Serve on rize or pour in sterelised jars and process for preservation.
- - - Home Canning process - - -
75 Minutes of pressure canning under 11 lbs of pressure

Some useful references

(1) The companion website for this guide. All new information and recipes
JeBouffe Home Canning Guide
(2) The most comprehensive source of information is, without question, the USDA guide. It is an essential reference tool.
USDA Complete Guide to Home Canning, 2009 revision
(3) The Canadian government provides some basics on the website of Health Canada.
Food Safety Tips for canning food
(4) The leading supplier of mason jars and equipment for home canning recipes offer some advice on how to use their various products.
Bernardin Website
Ball Website

About the authors

JeBouffe is a husband and wife team passionate by cooking and technology. Francois develops, tests, and documents the recipes in addition to taking care of the computer side of the editing work for the web sites and electronic books. Edith focuses primarily on the layout, proofing and editorial research.

In our hyper-stressed world, Edith and Francois are trying to help peoples concerned that they do not have time to cook by giving them a few simple and affordable tools and tips. Their recipes are not only convenient but they are original, quick and easy to cook.
Knowing that healthy eating is essencial to maintain a great quality of life, they cook and feed their blog: http://www.jebouffe.com/en/ with tasty recipes for all to enjoy. To share their culinary discoveries and considering the growing popularity of the website, they decided to group, in ebooks forms,the most interesting of their recipes.
To date they have released six titles on subjects as diverse as home canning, jams and pickles, muffins, pasta, soups and tomatoes.

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