More news by category Newsletter >> Rington Ear rings Sportswear Best Ringtones Necklace Autos Medical tests Valium online Trousers Download Ringtones Building materials Soma online Ornaments Chairs Replica Rolex ya.by Medicine news Top casino Boats Adipex online Cialis online Sport Betting Phentermine No Prescription Credits Ladies handbag Free Ringtones Fashions Pills, Compare pills, Reviews pills Sale Auto Evening dress Tables Loan Online Bracelets Suits Free mp3 ringtones Cigarettes furniture Cheap pharmacy shop Free Ringtones mp3 music for mobile Ambien online Mobiles Chronometer Get ringtones online Balans Dating Tramadol online Online notebook shop Yachts Rolex Replica

Frozen Broccoli on a Stick

September 2, 2007

Mango Chutney

Filed under: Adventures in the Kitchen,Canning — admin @ 10:32 pm

Also from Pick Your Own, woohoo.

* 6 mangoes, slightly under-ripe (total Lose Weight Exercise about 3 lb/1.5 kg)
* 2 cups brown sugar
* 2/3 teaspoon cumin seeds or ground cumin, if you can’t get the seeds
* 1 cup raisons
* 1 teaspoon ground coriander
* 1/4 teaspoon cinnamon
* 1 teaspoon red cayenne pepper
* 1/2 teaspoon ground turmeric
* 1.5 teaspoon ginger paste (available from Asian grocery stores, otherwise, 2 teaspoons of dried ginger)
* 1/2 teaspoon ground cloves
* 3 cups red wine vinegar or apple cider vinegar
* 2 teaspoon garlic paste or puree
* 1 large onion (finely chopped ) about 3/4 cup

Cut mangoes in 1/4 to 1/2″ pieces. Add other ingredients, cook for 30-90 minutes until it’s as thick as you want. I also added some garam masala, just because the smell wasn’t “Indian” enough. Technical, I know. :) Cook 25 minutes for pints, 35 for quarts at our altitude. This recipe made 5 pints and one half-pint.

Canned: Pearsauce, Pears in Apple Juice, Pear Butter

Filed under: Adventures in the Kitchen,Canning — admin @ 4:23 pm

Pearsauce:
Cut and core a whole bunch of pears, cook with a bit of water until soft (~15 minutes), blend well and pour into a pot. Add some cinnamon and honey to taste, cook for a bit while you’re getting the canning stuff ready (jars, lids, canning pot of boiling water, etc). Prep the bottles, fill with the pearsauce leaving 1/4-1/2″ headspace. Hot water bath here above 6000 feet for 25 minutes for pints, 35 minutes for quarts.

Pear butter:
Fill the crockpot with unsweetened pearsauce, add:
* 1.5 teaspoons nutmeg
* 1/2 teaspoon cloves
* 1/4 teaspoon Allspice
* 2 teaspoons grated orange peel (just the surface, not the spongy white part) or 1 teaspoon orange extract
* 1 cup orange juice (I used 1/2 oj and 1/2 grapefruit juice, because that’s what we had)
* 6 cups sugar (I didn’t use that much — 4 cups was just fine)
Cook it down for a long time, until it’s cooked down to about 1/2 of what it was; add another couple quarts of pearsauce and cook for a few more hours. Add more sugar if necessary. HWB for 15 minutes for pints, 20 for quarts.

Pears in Apple Juice:
Peel, core, and slice pears as desired. Add to boiling apple juice and cook for 5 minutes. HWB for 35 minutes for pints, 40 for quarts.

These all came from Pick Your Own.org, which has pictures and a lot of information for canners.

White Peaches with Champagne and Vanilla

Filed under: Adventures in the Kitchen,Canning — admin @ 4:14 pm

From the Cooking Light Forum Archives, submitted by Beth, who seems to be incredibly knowledgable about canning.

I promised to tell when I did the second batch of white peaches and champagne. Here’s what I did —

4 to 4-1/2 cups peeled and sliced white peaches
juice of 1 lemon
juice of 1 small orange (or 1/2 huge navel in my case)
2 tsp vanilla extract (cheaper and easier to control)
4 cups sugar

Combine all the above in a large pot and let mascerate for about an hour. Bring to a simmer, remove from heat. Cover and cool. Refrigerate overnight.

Next day, bring to a boil and cook on high heat 5 minutes. Add

1 cup champagne

Mixture will foam for a minute before it settles down. Continue to cook, stirring gently from time to time, until it reaches the gel point. Pour into hot jars, wipe, seal and process for 5 minutes.

Makes about 4 cups

The vanilla in this batch is not quite as strong as the one I did before, but it is there. I think that is probably a good amount, and it really rounds out the delicate flavor of the white peaches. I think this is going to be a really special gift jam. :)