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Pickled Green Tomato with Onion

Cooking Directions:
1 gallon sliced tomatoes – (16 cups)
2 cups sliced onions
1/4 cup canning or pickling salt
4 cups vinegar, 5% acidity
3 cups brown sugar
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon celery seed
1 tablespoon mustard seed

Slice tomatoes and onions thin. Sprinkle with 1/4 cup salt and let stand 4 to 6 hours. Drain.

Heat and stir sugar into vinegar until dissolved. Tie cloves, allspice, celery and mustard seed in a cheesecloth or spice bag. Add to vinegar with tomatoes and onions. Bring to boil, reduce heat and simmer 30 minutes, stirring as needed to prevent scorching. Tomatoes should be tender and transparent when properly cooked.

Remove spice bags. Fill jars and cover with vinegar solution. Leave 1/2-inch headspace. Adjust lids and process in boiling waterbath canner; 10 minutes for pints, 15 minutes for quarts.

This recipe yields about 9 pints.

Comments: Processing times are for altitudes of 1,000 feet or less. In higher altitudes, add 5 minutes at 1,001-3,000 feet; 10 minutes at 3,001-6,000 feet; or 15 minutes above 6,000 feet.

The Nosebleed Seats: Week Eight

November 3, 2010

Host Matt Ellis and J.J. Puorro. Shot & Edited by Mark Cole.

Ginger Cardamom Pear Butter

Yield: 1 1/4 cups (serving size: 1 tablespoon)
4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)
1 cup sugar
1 teaspoon ground cardamom
2 teaspoons minced peeled fresh ginger
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick.

Nutritional Information
Calories: 72 (1% from fat)
Fat: 0.1g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein: 0.2g
Carbohydrate: 18.9g
Fiber: 1.8g
Cholesterol: 0.0mg
Iron: 0.1mg
Sodium: 30mg
Calcium: 6mg

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