Recipes for Canning, Pickling and Preserves

Recipe from "Sandra's Taste of Britain" in Union Jack Newspaper, November 2011.

• About 6 Granny Smith apples, peeled, cored and diced
• 2 cups malt vinegar
• ¾ cup fresh dates
• ¾ cup sultanas (or Golden Raisins)
• 1 cup brown sugar
• ¼ cup dried cranberries
• 2 cloves garlic, peeled and chopped finely
• 2 Tbsp. preserved ginger, chopped finely
• 1½ tsp. ground nutmeg
• 1 tsp. crushed cardamom seeds
• 2 tsp. mustardseeds
1 tsp. ground cinnamon
• 8 cloves
• 2 oranges, grated zest and juice

Put apples into a large panwith half the vinegar. Bring to the boil and reduce to a simmer, cooking until soft. Add remaining ingredients, bring to the boil and simmer 30-45 minutes, until thickened.

Recipe from "Sandra's Taste of Britain" in Union Jack Newspaper, Nov. 2011

• 2-½ lbs. Ganny Smith apples
• 1 medium pineapple, peeled and cored
• 1 cup onions
• 1 cup shallots
• 1-¼ cup cranberries (dried is fine)
• 2 cups stoned (Pitted) dates
• 1 cup raisins
4 garlic cloves, finely chopped
• 1 Tablespoon grated ginger
• 1 tsp. chili flakes
• 1 Tablespoon ground cumin
• 1 Tablespoon ground coriander
• 2 tsp. cinnamon
• 1 tsp. salt
• 1½ cups raspberry and red wine vinegar mixed
• 3 cups light brown sugar

Peel, core and chop apples; peel and chop onions and shallots; peel, core and cut pineapple in chunks. Mix together the apples, pineapple, onions, cranberies, dates, raisins, garlic and giner, and chop lightly in a food processor. (You need to leave some chunks - so not too smoothly). Then put all in a large pan, add the spices, vinegar nd salt and bring to the boil. Simmer 20 minutes. Stir in the sugar and simmer 45-60 minutes, until thickened, stirring frequently.

• 6-8 Green or Red Jalapeños
• 1 cup apple juice
• 4-½ cups sugar
• 1 Tbsp. apple cider vinegar
• 1 Pouch Certo

1. Singe peppers on hot plate until skin is blackened. Place peppers in damp paper towel; then place in a plastic bag and let "steam" and set for about 20 minutes. Remove peppers from bag and peel off skin. Remove stems and seeds and place in a blender, with apple juice and apple cider. Pulse to chop peppers; do not puree. Add drop of food coloring (green for green peppers; and red for red peppers!)
2. Measure exact amount of sugar in a separate bowl. Pour mixture from blender into a heavy saucepan and add sugar. Stir well and bring to a full boil and boil hard for 2 minutes - stirring constantly. Remove from heat and stir in Certo.
3. Allow to cool slightly. Ladle into hot sterilized jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Screw lids on tightly. At this point you can process the jars in canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process jelly for 5 minutes.
4. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.
5. Let stand at room temperature 24 hours. Store unopened jars in cool, dry place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

To serve, place block of cream cheese on plate; pour jelly over cheese. Serve with Ritz crackers, Wheat Thins, or cracker of choice; also good with little rounds of French or Sourdough bread, sliced thin! At Christmas, it's nice to mix red and green jelly and pour side by side over cream cheese; representing Christmas colors; or for a Mexican dinner party - the colors of the Mexican flag - White, Red and Green!

Bitter oranges are usually known as Seville Oranges, although nowadays they come from Malaga and Sicily as well - but they are grown almost exclusively for the British marmalade market. Seville oranges have a very short season, arriving in the shops just after Christmas and are at their cheapest and most plentiful at the end of January. Their extra aromatic peel and wonderfully strong flavour makes them ideal for savoury sauces as well as orange ices, fools and custards. They also freeze very well, so you can use them throughout the year.

To make marmalade, cook the oranges whole. If they are frozen, cook from frozen to preserve the natural colour. Put 1.5kg/3lb Seville oranges in a large preserving pan with 3.5litres/6pints of water and bring to the boil Turn down the heat and simmer for 1½-2 hours until the skin is very tender and the water has reduced. Lift out the oranges and leave to cool.

Halve, remove the pips and tie them in a muslin bag with a long string which you can tie to the pan handle (the pips).

Cut the oranges into strips or whizz in a bender or processor until chunky. Return the fruit to the pan of water with the bag of pips and add 2.75kg/6lb of preserving or granulated sugar that has been warmed in the oven. Stir until the sugar dissolves, then bring to the boil. Boil rapidly for about 10 minutes; then test setting point by pouring a teaspoon of the marmalade on to a chilled saucer. It should wrinkle when pushed with a finger -- if not, boil for a few more minutes and test again.

Turn off the heat and leave to settle for 10 minutes. Remove the bag of pips and put in sterilised jars. Seal and label.

Stella Romo's famous "Chiles Encurtidos"

Use red or green jalapeños!

• Jalapeño chiles (sliced in rounds or strips, called "rajas")
• whole oregano
• olive oil & salt
• Pickling Spice/Bay Leaves
• Onions (sliced in chunks)
• whole garlic cloves
• Pickling Vinegar (white)

Can add sliced carrots and cauliflower florets.

Place chiles, onions, garlic and carrots, if using, in oil in a large bowl, and coat thoroughly. Fill jars with chiles and other vegetables. Jars should be thoroughly washed and sterilized; and in which you have placed one teaspoon of salt and one teaspoon of oregano for each pint. Add pickling spice to each jar; one bay leaf and one teaspoon of oil from the bowl. Fill with mixture of ½ warm water and ½ white vinegar.

Last couple of times I made these, I didn't saute peppers (cut in slices), just stirred vegetables in warmed oil in glass bowl; and added just a touch of water to jars and filled with vinegar!

Recipe given to me by Margaret Thomas from Wales many years ago....

1. Use 6 to 8 lbs. of firm shallots or boiling onions
2. Top & tail and remove outside skin
.
3. Place in a glass bowl and sprinkle with ½ lb. salt; shaking bowl to cover all onions.
4. Place cloth over bowl to cover and leave overnight.

Next day, wipe off onions and place in clean jars, and fill jars to rim. Add 1 tsp. (coffee spoon) of brown or white sugar to each jar. Fill with cooled, spiced vinegar.

Spiced Vinegar: Add 1 oz. pickling spice to 1 quart malt vinegar and bring to a boil. Leave to simmer about 10 minutes. Cool and strain.

Fill jars to brim. Place cling film over jars and cover tightly.

To jars, can add: bay leaf, peppercorns. Ready in about a week.

Recipe courtesy Michael Symon

• 2 pounds red onions, sliced
• White wine vinegar
• Sugar
• Kosher salt
• 2 teaspoons mustard seeds
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 4 garlic cloves
• 2 bay leaves

Pack the onions into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat. Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

© 2011 Cooking Channel, LLC, All Rights Reserved.

• 2 cups champagne vinegar
• ¼ cup granulated sugar
• 1 tablespoon yellow mustard seeds
• 1 tablespoon kosher salt
• 2 cloves garlic, lightly smashed
• 1 bay leaf
• 1 English cucumber, cut into 1/8-inch slices
• 1 tablespoon chopped fresh dill

Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes.

Jeff used these pickles in his Griddle Burgers with 18,000 Island Dressing and Quick Pickles recipe. For the burgers: Chop 2 tablespoons of these pickles for the dressing, and reserve the rest for serving.

Toni's recipe from England....

Makes 1 pint - 5 kcals per tablespoon

• 175g Fresh Raspberries (6 oz), thoroughly washed
• 1 Tablespoon Vanilla Sugar*
• 600 ml. (1 pint) White Wine Vinegar

Method:

1. Pick over the raspberries and discard any fruit that look rotten. Rinse and dry on kitchen towels.
2. Place the vanilla sugar into the vinegar bottle with 3 tablespoons of wine vinegar and swirl around.
3. Carefully add the raspberries. Top up with the remaining vinegar and seal the bottle. Gently turn upside down several times to distribute the sugar; then store in a dark, cool place for at least one week before using.

*Vanilla Sugar: Place whole vanilla bean in a small jar of sugar and store in pantryRaspberry Vinaigrette

Mix:

• 1/2 tsp. honey, dijon mustard; or 1/4 teaspoon dry mustard
• 1/3 cup raspberry vinegar
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 teaspoon sugar
• 1 cup walnut oil; or 1/2 cup canola oil and 1/2 cup olive oil

Add some dried tarragon and shake well.

Recipe courtesy Daisy Martinez - Cooking Channel TV

• 2 ripe pineapples
• ½ large Spanish onion, thinly sliced
• 1 tablespoon smashed fresh oregano leaves
• 1 teaspoon black peppercorns
• 20 garlic cloves, crushed
• 6 habanero peppers or chile peppers of choice, stems removed, peppers coarsely chopped
• 1 tablespoon cider vinegar, or as needed
• ½ teaspoon salt, or as needed

1. Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
2. Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
3. Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.

© 2011 Cooking Channel, LLC, All Rights Reserved.

This recipe contributed by Virginia Field, Apple Valley, California

Peel & core apples (any variety) - about 6 lbs. makes 1 large pot. Place water in pot with cut-up apples. Use 1/4 part water for 1 part apples. Cook until consistency that you can mash easily. Use 1-1/2 cups sugar for a full pot. Add nutmeg and cinnamon (1 tsp. each). (Can use pumpkin pie spice.) Cook for 10 minutes longer.

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