Put 'em Up! Fruit: A Preserving Guide & Cookbook: Creative Ways to Put 'em Up, Tasty Ways to Use 'em Up
Sherri Brooks Vinton
Format: PDF / Kindle (mobi) / ePub
This creative cookbook will inspire you to not only preserve summer’s fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savory dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up — and serving up — the harvest has never been so delicious.
vinegar or another pot filled with water, on top of the plate. Allow the shredded apples to drain for 3 to 4 hours. Eight pounds of apples will yield about 1 quart of cider using the cold-press method, and 4 pounds of apples will yield the same amount if you heat the pulp. 5. To pasteurize your cider, transfer it to a pot and heat it until it reaches 160°F on a candy thermometer. Stir the cider occasionally while heating to ensure that the temperature is the same throughout, not just hot on
out the cores. If you find yourself staring down a quantity of apples on a regular basis, however, you might want to invest in a couple of tools that can tackle the task more efficiently. An apple corer is a small, cylindrical hand tool with a serrated end that easily punches through the fruit from stem to blossom end to remove its seedy center. slicing out the core removing the core with an Apple corer You can also find hand-cranked apple peelers that strip off the skin of the fruit in a fine
the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year. The pectin in the fruit can cause the gastrique to
mixture squeezed in your fist holds its shape. Press the crumbs into the prepared pan (a glass is handy for pressing). Bake for 15 minutes. Cool completely. 3. Spread the curd on the crust. Dust with confectioners’ sugar or sprinkle with a little orange zest if you like. Slice into bars and serve. Oranges 171 Recipes 172 Blood Orange Marmalade Makes about 7 cups You can use any type of oranges you find at the market, but blood oranges add an alluring pink blush to the finished product.
Here we have a classic three-day marmalade. But don’t be put off — it really adds up to just about an hour of work in total. Start it on a Friday after work and you will have delicious, handmade stuff to brag about around the water cooler come Monday morning. Ingredients 4. On the third day, measure the volume of the cooled and softened mixture (you should have about 6 cups), and return to the pot with an equal amount of sugar and the remaining 1 cup water. Bring to a boil, stirring