What's Cooking in the Mid Atlantic forum: Canning ,Preserving and Pickling
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| So Pam, Are the beets ready to eat yet? How did they turn out? |
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| We still have two qts left from last year that we'll finish first. Around Christmas time we'll open the first of this years. I made two styles of pickles, I'll post recipes soon. Thumbnail is just some of the jams hubby makes. He'll be making some marmalade soon, I'll post his recipes too. |
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Thanks, Pam!! Ohh I like that thumbnail. WE absolutely want some of Hubby's Jam recipes.  |
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| Please check out this thread. http://cubits.org/MidAtlanticMusings/thread/view/31429/ |
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| Critter's Green Tomato Chutney green tomatoes, chopped -- 4 pounds half-ripe tomatoes, chopped -- 4 pounds apples, peeled & chopped -- 1 1/2 pounds onions -- 1 1/2 pounds (about 3 cups, chopped) sweet peppers -- 1 1/2 pounds (about 3 cups, chopped) hot peppers (mixed) -- 1 cup, minced cider vinegar -- 6 cups brown sugar -- 6 pounds raisins, dark -- 1 pound raisins, golden -- 1 pound minced candied ginger -- 6 oz garlic, minced -- 2 Tbsp ginger, grated -- 2 Tbsp most of a can of crushed pineapple (about a cup), plus juice crushed & ground hot peppers -- generous 1 Tbsp total garam masala (Indian spice mixture) -- 1 Tbsp galangal -- 1 Tbsp ground ginger -- 1 Tbsp lemon zest -- 1 tsp orange zest -- 1 Tbsp Critter said that she simmered this all together in 2 large pots until it was small enough to combine into one pot. The instructions were to cook the mixture until it was thick and glossy. This recipe made 7 quarts. |
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| Pam, Are we going to get some jelly & jam recipes? |
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| Yes, yes. I just need to do some typing. I'll try to add something today. |
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Thanks, Pam. I'm sure they are going to be well appreciated.  |
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| Warm, toasted Thomas' English Muffin and Orange Marmalade. They are heaven. Orange Marmalade This is an older method with no pectin. Thinly, very thinly slice 6 oranges and 2 lemons. Remove and seeds and core pith. Mix fruit with 2 quarts of water and bring just to boiling. Cover and let stand overnight. Simmer fruit until tender and then add 1 cup of sugar for each cup of fruit and juice that you have. Cook to desired consistency. Pack into jelly jars. |
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| Thanks, Pam. I love Orange Marmalade. How thick a consistency should this have? How long will the jars keep? Should it be refrigerated? |
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| Hot jelly jars usually self seal. You can process pints in a hot water bath for 10 minutes. It will keep a couple years. The consistently of this type without pectin is slightly thinner. You want it to 'sheet' off a big spoon. Now if you wanted to use it for something like ice cream topping or a glaze for ham or bundt cake, let it spin a thread, but not form a soft ball as in candy making. I will also post the pectin recipe. |
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| OK, Thanks Pam. This is jam making 101 here. LOL |
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| lol - you know, we have been making it for so long, I take for granted everyone knows what I'm talking about, so please jump in with questions if anything is unclear. |
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| Pam, Do you think that this type would be good for filling cookies with, or would it be better to use the pectin type? |
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| This type and cook a little longer. I made pineapple last year and I cooked it too long. It's very thick. I have to bring it to room temperature to spread. So that would be perfect consistency for cookie filling. It would not make them soggy or drip out. And it's so good on ice cream. |
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| I have never had pineapple preserves. Last year Trader Jo's was selling Grapefruit preserves. It was especially good with meats, like Pork. It was surprising. |
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| Yes, grapefruit is good also. And you can combine any of the citrus. Ball makes little jelly jars that are only about 2" high. They are great 'sampler' jars. Make a few types of jams and give a sample to each friend as a gift. One year, Gary made homemade breads also and we made up baskets for Christmas gifts. |
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| I love those little jars. They really come in handy and are fine to serve out of on all but the most formal occasions. |
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| Since I haven't had any luck at keeping sage green over the winter, I've decided to try making a jelly from it. I found thse instructions on the web. Sage Jelly Wash 2 cups of sage leaves. Also pick a couple of flowers. Rinse/wash in case the neighbourhood cat visited your garden patch recently… Put the leaves into a bowl that can take hot water. Bring a pot of water to a boil, then pour 1.5 cups of water over it. Infuse it (like making a tea) for 30 minutes. Strain it. Put 1/2 cup of vinegar and 3.5 cups of sugar with the sage tea into a large pot. Cook it over a high heat, stirring with a wooden spoon until you get a full rolling boil. Stir in 3 oz. of liquid pectin (you could use powder, but I find the liquid has better results with herb jelly). Keep stirring until you get another rolling boil. Keep cooking for another minute then remove from heat. If there is foam on the top, you can skim it off. Sometimes I am lazy and I don’t skim it – depending if I plan to use it for gifts or not. Ladle the herb jelly into hot & sterilized canning jars leaving 1/4 inch space at the top. I prefer to use the 125-250 ml size jars. While pouring, I try to strategically place a sage flower in the middle of it. Sometimes it works well, sometimes it’s a flop (if it wilts too fast) but it’s a nice touch. Screw on the tops and place the jars in a boiling water bath for 5 minutes. Then listen as the tops pop throughout the night :) |
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woodthrush wrote:Warm, toasted Thomas' English Muffin and Orange Marmalade. They are heaven. |
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