I am interesting in learning to Can.. shame to waste all those lovley tomatos... and cukes, homemade pickles.. mmmmm
Is making jelly and jam the same sort of work? That is another thing on my list.. I guess I am dreaming of summer fruits today .. But when Stawberries are 99 cents.. I'd love to make some jam , for cold , gray days like this!
Any help with this subject would be appricated ...
Thanks ! In Service to the Dream , Paula
--------------------
Proud member of Clan Mac Roni , CEO of The KDC
The curve is mightier than the sword ...
"He's twitching, because , mah axe is embedded in his nervious system " ! LOTR
Group: Super Moderator
Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Rodale Press has a wonderful book called "Stocking Up" It is basicly an organic method/methods of food preservation. Also if you live in the US contact your states department of agriculture coopererative or your local university, they all have good publications on canning.
--------------------
I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
Music is holy, art is sacred, and creativity is power
Everyday is EARTH DAY to a farmer
"Always forgive your enemies; nothing annoys them so much." Oscar Wilde
Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr.
I used to make lots of jams, pickles and chutneys when my family was younger and I only worked part-time..... Nowadays, I manage to make marmalade (my husband won't buy the shop stuff) and occasionally some jam (or jelly, as I think you call it!) It's usually the punnets of ripe raspberries in the late summer that call me to do so.........! Our soft-fruit industry produces some of the best fruits in the world. Our mild climate really seems to suit soft fruit growing, like raspberries and my faves.... loganberries. The area around Aberdeen is famous for these soft fruits.... And Lanarkshire tomatoes (in season) have a flavour that I have never believe has never been bettered in terms of taste and juiciness....!
Cat.. Would you be so kind as to share, some techniques and recipies ?
I think it is allways better to get this sort of info first hand.. Once someone has done this. I am sure there are things they learn , to do, or not to do
I can not wait to try this ! The smell alone must be heaven !
I will let you know how it goes ...
I can not help but think about , this OLD Bing Crosby Movie I love... Holiday Inn...
Someone makes Peach preserves, and they blow their tops off ... I wonder if this is why I have waited so long ?
Thoughts of that , and my one Aunts Pressure cooker .. One day that thing that pssssssssst and clicked blew off, and went right thru the plaster ceiling... Funny how things like that stay with you ..
This is traditionally made in the autumn so that you have lots ready for using at Christmas and Hogmanay, with cold meats and cheeses...
Makes seven 1 lb or 8 jars (depending on the bulk of the veggies used)
Preserving pan, or a heavy-based saucepan with a capacity of 5 litres (about 9-10 pints*) (*I use Imperial pints, diff to US pints)
7-8 glass jars, they must have glass or plastic lids (vinegar corrodes metal) and be sterilised properly.
Spices 2 oz dry English mustard powder 0.5 teaspoon whole nutmeg, grated (the ready ground stuff isn't really pungent enough) 0.5 teaspoonlevel teaspoon ground allspice 1 oz ground turmeric
1 lb green beans (what we call dwarf beans), washed, topped and tailed and cut into 1 inch length (OR, if you prefer, use 1 lb runner beans, destringed and cut into 1 inch slices.)
1 lb small pickling onions, peeled and halved, through the root
2 medium cauliflowers, divided into 1 inch florets
2 small cucumbers (about 8-9 oz each) peeled, cut into 1/4 inch rounds, then each round quartered
6 oz (175 g) caster sugar 4 oz Maldon sea salt 2 pints malt vinegar, plus 5 extra tablespoons * Don't forget, I use Imperial measurements, the pint is not the same as the US pint! 1 level dessertspoon fresh root ginger, peeled and grated 2 cloves garlic - crushed into 3 teaspoons salt 1 oz plain flour or cornflour
This really needs to be made over two days! Place the prepared cauliflower and onions in a non-metallic bowl, and the cucumbers and beans in another. Whisk the salt into 4 pints of cold water to make a brine, and pour this over the vegetables. Put a plate with a weight on it on top of the veggies in each bowl to keep them submerged. Leave them for 24 hours.
Drain the veg and discard the salt water. Rinse the vegetables. Place the cauliflower, onions and 2 pints of vinegar together in the pan, add nutmeg and allspice. Bring up to the boil, cover and simmer for 8-10 minutes. Remove lid and stir in the cucumbers, beans, sugar, garlic and ginger, then bring the mixture up to simmering point again, put the lid on and cook for a further 4-5 minutes. The vegetables should still be slightly crisp in texture.
Put a large colander over a larger bowl, pour the contents of the pan into it and leave it all to drain, DO NOT THROW AWAY THE PICKLING VINEGAR LIQUID.
Mix the mustard powder, turmeric and flour together in either a smaller bowl or a medium sized jug. Gradually work in the 5 extra tablespoons of vinegar and 2 tablespoons water so the mixture becomes a fairly smooth paste. Then add a ladleful of the hot vinegar liquid drained from the vegetables, stir again and transfer the sauce mixture to a saucepan.
Bring it to the boil, gradually whisking in the remaining hot vinegar. Simmer for approx 5 minutes. Transfer the vegetables from the colander back to the large bowl, and pour over the sauce. Stir really well to mix everything evenly, then spoon the piccalilli into the hot, sterilised jars.
Cover straightaway with waxed discs, seal with vinegar-proof lids and when cold, label and store the piccalilli in a cool, dry, dark place to mellow for approx 3 months before eating.
This recipe is by Rick Stein - another British chef whose food style I really like. I have eaten at his restaurant in Padstow (Cornwall) on a number of occasions - and have always really enjoyed everything I've chosen on the menu! He is primarily known as a fish chef. He has had a number of TV series in the UK, and I have all his cookery books - so, I'm not sure whether this recipe is taken from one of the series or one of his books..... I've got it stored on my computer, so I must have sent it to someone a while back!
This amount makes 5 x 1lb jars
1.5 pints malt vinegar 1lb light soft brown sugar 2lb cooking apples, peeled, cored and roughly chopped 1lb onions, chopped 8oz raisins 1oz English mustard powder 1oz ground ginger 2 tsp yellow mustard seed 2 tsp mild curry powder 0.75 oz salt 1 tsp cayenne pepper 4oz walnut pieces
To make the chutney: put the vinegar and sugar into a large pan and bring to the boil. Add everything but the walnuts.
Bring back to the boil. Cook, stirring more regularly as it thickens, until it is well reduced and thick ( it will thicken even more once cold).
This can be eaten when freshly made, or you can preserve it...
To preserve: stir in the walnuts, spoon into warm sterilised jars and seal with vinegar proof lids. This will keep for up to 1 year.
Great with cold meats and good 'strong' English cheeses such as cheddar, Wensleydale or Lancashire cheeses.
I'd like to try that along side of pears and apples with some Stilton *wiggles her eyebrows*
Another excellent one Cat thank you........
On This Old House ... they have been going out of their way to preserve this Concord Grape vine, today they havested and made Concord Grape Jelly ! I was so happy to see this ... since I have never been able to mangae to catch this on a cooking show ..
Kismet!
I love when that happens..
In Service to the Dream, Paula
0 User(s) are reading this topic (0 Guests and 0 Anonymous Users)