By Carol W. Costenbader
Preview of The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables PDF
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Additional info for The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
Coat the corn with 2 teaspoons of the oil and roast on a cookie sheet in a 400°F oven for 30–40 mins. Cool. bring to an end the kernels and scrape the cobs. three. mix the zucchini, corn, final oil, tomatoes, lime juice, vinegar, jalapeños, scallions, garlic, and pepper in a heavy saucepan. carry to a boil and prepare dinner for 2–3 mins. four. Ladle into sizzling, fresh jars. Cap and seal. technique in a boiling-water-bath canner for quarter-hour. modify for altitude (page 40), if precious. dealing with Chile Peppers an identical oils that provide chile peppers their warmth and spice may cause epidermis inflammation and burning. whilst getting ready chiles for cooking, put on rubber gloves, specially whilst dealing with the rather fiery peppers, akin to jalapeños and habañeros. And constantly continue your fingers clear of your eyes, nostril, and mouth. if you can't put on gloves, attempt coating your fingers with cooking oil, that can offer a protecting defend. if you happen to do be afflicted by touch with chiles, wash your fingers with cleaning soap or soak the burning sector in milk to alleviate the inflammation. if you happen to wash or immerse dried chiles, regularly commence with chilly water. Pouring sizzling water on dried chiles can create robust fumes which can aggravate your eyes and nostril. YIELD: 2 PINTS (SIXTEEN 2-OUNCE SERVINGS) foodstuff in keeping with SERVING effortless Tomato Ketchup This recipe removes the necessity for grinding the tomatoes. not just is it effortless, however it can also be clean and scrumptious. Boiling-water-bath canner; 1-pint jars 24 medium-sized tomatoes, approximately eight kilos 1 medium onion, chopped 1 cup sugar 1 cup distilled white vinegar four teaspoons salt 2 tablespoons dry mustard 1½ inches cinnamon stick 1½ teaspoons entire cloves 1 teaspoon celery seed ¼ teaspoon cayenne pepper YIELD: 2 PINTS (THIRTY-TWO 1-OUNCE SERVINGS) food consistent with SERVING 1. Wash the tomatoes, then dip them in boiling water for 60 seconds, until eventually the skins cut up. move to chilly water, then slip off the skins. middle and area them. Squeeze out a number of the seeds and juice and discard. This prevents the ketchup from being too runny. 2. method the tomatoes and onion in a foodstuff processor. three. Simmer the combination in a heavy kettle until eventually it's diminished via part. (Or you could cook dinner the combination within the oven at 375°F, that could aid hinder burning. ) Stir usually and watch the pot! it will take 1–2 hours. four. upload the sugar, vinegar, salt, and spices tied in a cheesecloth bag; proceed boiling until eventually the sauce “rounds up” on a spoon. there'll be no separation of drinks. five. eliminate and discard the spice bag. 6. Fill fresh, scorching jars. Cap and seal, leaving ⅛ inch of headspace. 7. technique in a boiling-water-bath canner for quarter-hour. regulate for altitude (page 40), if important. fish fry Sauce scrumptious with beef or pork, this barbeque sauce, tailored from the Ball Blue e-book, can be a staple on your pantry shelf. Boiling-water-bath canner; 4 1-pint jars 24 huge red-ripe tomatoes three stalks celery, chopped 2 medium onions, chopped 2 medium pink bell peppers, chopped 1 teaspoon entire, black peppercorns 1 cup firmly packed brown sugar 1 cup distilled white vinegar 2 scorching serrano chiles, seeded and chopped (wear rubber gloves*) 2 cloves garlic, minced 1 tablespoon dry mustard 1 tablespoon paprika 1 tablespoon salt 1 teaspoon sizzling pepper sauce ⅛ teaspoon cayenne pepper 1.