Recipe: Cooking and Preserving From the Garden - Talk TKL 7-27-97

Pear Jelly
Source: Reid

3 cups prepared pears
1 whole orange, chopped
1 (8-oz) can crushed pineapple, drained
1/4 cup chopped mar cherries (optional, but good)
1/4 cup lemon juice
1 pkg sure-gel
5 cups sugar

Peel, core and chop pears. Measure into large saucepan. Stir in orange,
pineapple, cherries and lemon juice. Add pectin; mix well. Bring
to a full, rolling boil over high heat stirring constantly. At once,
stir in sugar. Return to a full rolling boil; boil hard for one minute, stirring constantly. Remove from heat; skim and stir by turns for 5 minutes. Ladle into hot jars. Seal by bringing pressure up to 13 pounds and turn off heat.

PICKLED CRAB APPLES
Source: Reid

4 Lbs. Crab Apples
1 1/4 Cups Vinegar
1 Cup Sugar
1/2 cup corn syrup
2/3 cup water
1 1/2 tsp whole cloves
2 Sticks Cinammon, Broken up
1 ts. whole allspice
Wash apples. Combine syrup, bring to boil. Add apples and cover.
Boil three minutes. Look to see if the middle of the apple is
transluscent. Pack fruit in jars, leaving 1/2 inch head space.
To seal jar, bring up to 15 lbs., or 15 minutes in a hot water bath.

Betsy, NY (9:29:56 pm) :
KOOL-AID JAM
From: Reid - SLJC6@USU.BITNET
4 cups mashed berries
4 cups water
2 pkgs kool-aid, same flavor as berries
1 pkg sure-jell
1/2 cup lemon juice
12 cups sugar
Stir for 3 minutes. Let come to boil. Add 12 cups sugar.
Bring to boil again. Boil 2 minutes. Put in jars. Cool then seal. Store in refrigerator.
Do this by bringing jars up to 5 pounds and turning heat off.
Watermellon jam is wonderful!!!

Betsy, NY (9:32:59 pm) :
From: connally@vms.cis.pitt.edu
Newsgroups: rec.food.cooking
Date: 2 Sep 94 15:58:50 EST
PEAR HONEY
2 1/2 lbs pears (approx.)
1 c. sugar
1/4 c. lemon juice
1/4 c. honey
1 t. grated lemon rind
1/4 t. gr. cloves
Peel, core, and cut pears into chunks (should measure 5 c.). In a
saucepan, combine all ingredients. Bring the liquid to a boil over
moderate heat and simmer, stirring, for 20 minutes or until the
pears are tender. Let cool for 30 minutes. Puree the mixture in
a food processor or force through a sieve or food mill into a bowl.
Spoon into jars. The pear honey keeps, covered and refrigerated, for up
to 1 month. Makes about 2 cups.
Note: Can be processed for longer storage. Consult a good book
on canning techniques for the correct procedure.

Betsy, NY (9:36:01 pm) :
Title: Amagansett Pickled Pears
From: ELAMPARELLI To: ROBBIE56
Categories: Relishes
Yield: 6 pints
6 lb Small pears
6 c White vinegar
8 c Dark brown sugar;packed
2 ts Whole cloves
1 Cinnamon stick
**This recipe calls for 6 pounds of small pears but
the recipe yields enough liquid to pickle up to 10
pounds.
Peel pears and cut out blossom ends, leaving stems
attached. Mix vinegar, sugar cloves and cinnamon in
large, no-reactive pan. Bring to a boil. Add pears.
Reduce the heat to simmer and cook till tender but
still firm, about 10 minutes. Pack pears snugly into
hot, clean pint jars. pour boiling pickling over
pears, leaving 1/4" head space. Make sure each jar
contains 2 whole cloves.
Wipe jar rims. Seal with new 2 piece vacuum lids and
rings. Transfer jars to boiling water bath canner.
Process 10 minutes. Remove and let cool for 24 hours.
**Pickled pears are best if left to stand 1 month
before serving. Can be kept 1 year.

Dilled Green Bean Pickles
From: Lucinda Rasmussen

1 lb fresh green beans, cleaned and kept whole
1 cup vinegar (I used wine vinegar)
1 cup water
1 T mustard seeds
1 T fresh dill or 1 tsp dry
2-3 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tsp salt
1 tsp sugar
cayenne pepper to taste

Put all in a big pot with a lid. Bring to a boil, turn down heat and let
simmer for 10-15 minutes or to your desired degree of tender-crispness.
I let them go until they just turn that army green color.
Keep in tightly closed container (plastic or glass preferably) in the
refirgerator. They keep about a week or so and improve in flavor. Make
sure you put the beans AND juice in the container or they will dry out.
Great finger food when watching TV. Not so good if you are cross-stitching
(unless you like pickle scented cloth!).

From: Nicole Okun: The pickled garlic recipe is from my British in-laws (they use shallots in it), and the marinated garlic recipe is one that I wrote into my recipe many years ago without noting the source, unfortunately. Both are yummmmm....

Pickled Garlic

Make a brine of 2oz salt per pint (20 oz) of cold water and soak peeled
garlic cloves in it for 48 hours.
Make spiced vinegar: 1 Tbsp pickling spice per pint of white vinegar. Boil
for 15 minutes, then strain and cool.
Rinse the garlic in cold water and shake dry. Place the garlic in jars and
pour in spiced vinegar to cover. Cover jars and refrigerate.
This can be canned in a boiling water bath (same as pickled onions) or put
in the fridge. Leave for several weeks before trying.

Sue A, CA" For when there's too many tomatoes. One for the microwave.

Creamy Tomato Soup

2 Tablespoon finely chopped onion
3 tablespoon butter or margarine
1 1/2 pounds ripe tomatoes
1/4 cup water
1 tablespoon minced fresh basil
1 tablespoon sugar
2 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups milk

1. In microwave-safe bowl combine onion with 1 tablespoon butter. Microwave on
high 2 minutes or until onion has softened.
2..Peel, seed and chop tomatoes. Reserve 1/4 cup for garnish. Add remaining
tomatoes to onion mixture with water, basil and sugar. Stir and microwave on high 4
1/4 to 5 minutes until tomatoes are softened, stirring once more.
3. In 2-quart bowl microwave 2 tablespoon butter on high 30 seconds. Whisk in
flour, salt and pepper. Stir in milk. Micorowave on high 4 to 5 minutes or until
thickened, stirring frequently.
4. In food processor or blender process tomato mixture slowly, pouring in milk
mixture.
5. Garnish with reserved chopped tomato and serve hot chilled.

Microwave Bread and Butter Pickles
Source: Therese Maier

1 large cucumber, unpeeled, sliced (2 cups)
1 medium onion, halved and sliced (3/4 cup)
1 cup granulated sugar
1/2 cup distilled white vinegar
1 tsp non-iodized salt
1/4 tsp each celery seed, tumeric adn mustard seed

Mix everything in a two quart microwave safe bowl. Microwave
on high for 7-8 minutes, stirring twice, until cucumber is
crisp/tender and onion is translucent. Ladle into hot jars.
Seal. Cool. Store in refrigerator.

PEAR AND GINGER CHUTNEY
From: Velma TN

8 lb. pears
1 lb. onions
1 orange
1 lemon
1 level tsp. ground ginger
Few drops chili sauce
8 oz. sugar (1 c.)
4 oz. raisins (1/2 c.)
8 oz. vinegar (1 c.)
1/2 level tsp. powdered cloves
1 level tsp. salt

Peel, core and chop the pears. Chop the onions. Grate the rind of the
orange and lemon and squeeze out the juice. Add to all the ingredients
remaining in a large saucepan. Bring to the boil and simmer for 2 hours, or
until thick. Pour into hot jars and seal.

Savory jelly recipes
Source: Steve Rosenzweig

I thought people might be interested in these recipes, which appeared in
the Washington Post on 10/5. They seem unusual; personally, I would never
have though of having tomato jelly. The last 3 are by Ruth Vandermark- locals
can buy these jellies (and more) from her at the Arlington farmers' market.

*Craig Hulvey's Basil Jelly

1 1/2 to 2 cups packed basil leaves
3 1/2 cups sugar
3 tbsp fresh lemon juice, strained
1/2 bottle or 1 packet liquid pectin or a 1 3/4 oz box Sure-Jell

Rinse and dry (unblemished) basil. Place in an enamel pan and use a
wooden spoon to bruise the leaves, extracting oil. Add 2 cups water,
bring to boil. Remove from heat, cover and steep 20 min. Strain and put
1 1/2 cups liquid back in the pan. Discard leaves.

Add sugar and lemon juice, bring to rolling boil, stirring. Add pectin,
stir and bring to rolling boil, stir and boil 1 min, remove from heat
and skim off froth. Put in sterilized jars, process in boiling water bath
5 min. Makes 4-6 half-pints.

*Tomato-Basil Jelly

6 full cups coarsely chopped, peeled tomatoes (scald to skin easily)
12 large basil leaves, cut in 1/8" strips
juice and zest of 1 lemon
2 boxes (1 3/4 oz each) Sure Jell
5 lb (10 cups) sugar

In a large pot, combine tomatoes, basil, lemon juice and zest, and
pectin. Bring to rolling boil, stirring. Add sugar all at once, stir and
bring to rolling boil, boil 1 min. Pour into sterilized jars, process
10 min in boiling water bath. Makes 8 half-pints. (Use on sandwiches, or on
crackers with cream cheese.)

*Thyme Jelly (or other herb)

2 cups packed thyme leaves (or other herb leaves, e.g. tarragon)
1 3/4 cups frozen apple juice concentrate
1 3/4 cups water
1 box Sure Jell
few drops green food coloring
5 cups sugar

Bring thyme, apple juice and water to a boil. Remove from heat, cover and
let steep a few hours. Strain and reserve 3 cups liquid. Discard leaves.
Mix infusion and pectin, stir and bring to rolling boil, add sugar,
stir and bring to rolling boil, boil 1 min. Pour into sterlized jars,
process 5 min in boiling water bath. Makes 6 half-pints.

*Pear- or Peach-Ginger Jam

3 cups mashed, peeled and chopped pears or peaches
3/4 cup peeled and minced fresh ginger (use food processor)
juice of 1 lemon
1/2 cup water
1 box Sure Jell
6 cups sugar

Combine fruit, ginger, lemon juice, water and pectin, stir and bring to
rolling boil. Add sugar, stir and bring to rolling boil, boil 1 min. Pour
into sterilized jars, process 10 min in boiling water bath. Makes 6
half-pints.

Rhubarb Refrigerator Jam
From: Kathy, IN

1 sm can crushed pineapple drained
3 oz strawberry jello
3 c. rhubarb
3 c sugar

Cut the rhubarb into small pieces. Combine the sugar and rhubarb and cook until tender. Dissolve the jello in hot mixture. Add the crushed pineapple and put into hot sterilized jars. Cool, then cover and store in refrigerator. Also good as an ice cream topping.

Corn Relish
From: Velma TN

5 cups fresh cut corn
1 cup chopped red onion
1 cup chopped bell pepper
2 cups white wine vinegar
1/2 cup sugar
1 clove crushed garlic
1 tsp. mustard seeds
1 tsp. celery seeds
1 tsp. Salt
1 Tbsp. ground black pepper

Combine all ingredients in a large saucepan. Bring to a boil over mediu high heat. Reduce heat and simmer 40 minutes. Remove from heat and cool to room temperature. Pack in relish jars and store in refrigerator. Will keep up to two weeks. You may follow a canning process and preserve the corn relish for a longer time.

Blueberry Orange Preserves
Source: Patricia Hill

This is a spiced blueberry preserve that has threads of orange zest
running through it. Although I usually make it from fresh berries,
it works fine with frozen berries.

1/2 teaspoon coriander seeds
4 whole allspice seeds
1 pint blueberries
1 large orange
2 medium lemons
2 tablespoons orange-flavored brandy
1 tablespoon sugar

Carefully peel the zest from the oranges and cut into very fine
matchsticks. Cook the matchsticks in water until they are tender.
Coarsely crush the coriander and allspice seeds. Juice the orange
and the lemons. Place the pits of the orange and the crushed spices
into a tea ball. Combine the blueberries with the citrus juices and
brandy. Cook for 10 minutes with the tea ball immersed in the fruit.
Add the matchsticks and sugar. Cook until the preserves pass the jelly
test. Pour into warm clean jars and seal. Process in a boiling water
bath for 10 minutes.

From: Sue A, CA: Not canned--this is a hot one...

Sweet and Sour Green Chilies

1 cup sugar
1 cup vinegar
Minced garlic or garlic slivers to taste
Dill to taste
Pinch cumin seeds
10-12 green chilies

1. In a saucepan dissolve sugar and vinegar over medium heat. Add spices and mix
well, tasting for preferred balance of flavors.
2. Cut chilies into medium-sized pieces. Add to sauce. Remove from heat and
marinate overnight or at least several hours.
3. Serve chilies with crackers and cream cheese.

From: Kathy, IN: Here's another pear honey I found

Pear Honey
Source: The Hoosier Cookbook

1 gal. pears peeled and ground
sugar in amt to equal pears
2 small cans pineapple crushed

Cook peeled and ground pears and sugar until thick-about 15 min. Add pineapple and cook until hot through. Pour hot mixture into jars. Cool then put lids on jars and store in refrigerator.

Cannoli
From: Sue A, CA

1 1/3 cups flour
1 tablespoon shortening
pinch of salt
1/2 teaspoon sugar
Wine (sweet or dry)

Mix flour, shortening, salt, and sugar. Add enough wine to make a stiff but
workable dough. Roll into ball and let it stand for about 1 hour. Rool out dough
1/8-inch thick. Cut into 5-inch squares. Place cannoli tube across the corners of the square. First fold one corner around the tube, then the other, and press together. Fry in deep fat, one at a time, until dark golden brow. Remove carefully and let it cool before filling.