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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Childhood memories of great comfort food include this recipe. In the 1940s, it was made with heavy cream! Try adding a can of drained sliced mushrooms at serving time for a special treat. Pressure canner; one 1-quart jar.

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

• 1 stewing chicken (7 pounds)

• 2 stalks celery, coarsely chopped

• 1 carrot, peeled and cut in 1-inch chunks

• 1 medium onion, chopped

• 6 whole, black peppercorns

• 2 whole allspice

• 2 bay leaves

• 2 teaspoons salt

• 1/4 cup butter or margarine

• 1/2 cup flour

• 4 stalks celery, chopped

• 1 tablespoon chopped fresh parsley

• 1/2 red bell pepper, seeded and chopped

• 1/2 teaspoon salt

1. In a stewpan place chicken along with celery, carrot, onion, peppercorns, allspice, bay leaves, and salt. Add water to cover. Cover and simmer 2 1/2 hours. Turn off heat and allow chicken to cool in the broth.

2. Defat broth. Remove chicken from the bone and cube. Strain broth.

3. Melt butter and add flour, stirring until smooth. Cook 3 minutes. Slowly pour in 5 cups of the chicken broth, stirring until it begins to thicken. If there is any broth left over, freeze it for another use. Add chicken cubes, celery, parsley, red pepper, and salt. Simmer 3-5 minutes.

4. Ladle into hot, clean jars. Allow 1 inch headspace. Can and seal.

5. Process in pressure canner 1 hour 15 minutes at 10 pounds pressure.

Nutrition per Serving

Calories 792
% from fat 67
Carbohydrates 15g
Fiber 3g
Total fat 59g
Saturated 19g
Cholesterol 250mg
Sodium 946mg

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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