Featured Cookbook

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1. Pepper and Eggplant in Garlic Oil

2. Mother's Chicken a la King (canning recipe)

3. Five-Pepper Jelly

Book Description

Enjoy wholesome, healthful foods year round!\ With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference.

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The Big Book of Preserving the Harvest

Authors: Carol W. Costenbader

Date: September 1997

ISBN: 0882668005

Publisher: Storey Publishing

Paperback

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Serve this delicate dish between split slices of focaccia smeared with goat cheese.

Yield: 2 pints (eight 1/2-cup servings)

• Boiling-water-bath canner; two 1-pint jars

• 5 small eggplants, unpeeled, sliced 1/2 inch thick

• 4 large red bell peppers

• 2 large yellow bell peppers

• 1 cup olive oil

• 3 cloves garlic, peeled and sliced

• 1/4 teaspoon dried red pepper flakes

• 1/2 teaspoon pickling salt

• 3/4 cup cider vinegar

• 10 large basil leaves

1. Broil eggplant circles on a greased cookie sheet about 4 inches from flame, turning once, until they are lightly browned, about 15-20 minutes.

2. Broil whole bell peppers on cookie sheet 4 inches from the flame, about 30 minutes, until they are soft and collapsed. Turn them occasionally while they're cooking.

3. Place the peppers in a paper grocery bag to trap heat. When cooled, peel off outer skins, quarter, and remove seeds.

4. Heat oil, garlic, red pepper flakes, salt, and vinegar. Simmer 4-5 minutes.

5. Alternate layers of eggplant circles, bell pepper quarters, and basil leaves in two clean, hot pint jars.

6. Top off with the hot, seasoned oil, leaving 1/2 inch headspace.

7. Cap and seal jars and process 20 minutes in a boiling-water-bath canner. Store in refrigerator and let flavors marry 10 days to 2 weeks before using.

Nutrition per Serving

Calories 324
% from fat 72
Carbohydrates 21g
Fiber 7g
Total fat 28g
Saturated 4g
Cholesterol 0mg
Sodium 142mg

More From This Book:

1. Pepper and Eggplant in Garlic Oil

2. Mother's Chicken a la King (canning recipe)

3. Five-Pepper Jelly

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