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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.

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

Pumpkin Butter

Cooking Directions:
3 cups mashed cooked or canned pumpkin
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon lemon juice

Combine all ingredients in a medium saucepan; stir well. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4-inch from top. Wipe jar rims clean. Place lids with bands on and process in a boiling water bath 15 minutes. This recipe yields 4 half pints.

Apple Butter

Makes 2 cups

20 (about 6 1/2 pounds) apples, such as Empire or Golden Delicious , peeled, cored, and quartered
1 cup apple cider
2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 small pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice


Combine apples, apple cider, Calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice in a large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often with a large wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with large wooden spoon to help them break down.

Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cool. Store in an airtight container for up to 1 month in the refrigerator or 6 months in the freezer.
From Martha Stewart Living, October 1996

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