The Beginner's Guide to Preserving Food at Home - Janet Chadwick [59]
Combine the fruit, peel, and water in a tall, heavy-bottomed saucepan. Heat to a simmer and continue to simmer for 5 minutes. Remove from the heat, cover, and let stand for 12 to 18 hours.
Return the mixture to the stove and cook over medium heat until the peel is tender, about 1 hour.
Preheat the canner, sterilize the jars, and prepare the lids.
Measure fruit and liquid. For each 1 cup of fruit mixture, add 1 cup of sugar. Bring to a boil, then cook rapidly until marmalade reaches 220°F or sheets off the spoon (see page 165), about 25 minutes.
Pour hot marmalade into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
Place the filled jars on a rack in the preheated canner. Process for 10 minutes once the water has returned to a boil.
When the processing time is up, carefully remove the jars from the canner using a jar lifter.
Cool sealed jars. Check seals. Remove screw bands. Label. Store.
Oven-Baked Apple Butter
Makes 5 to 6 half-pint jars
6 pounds apples (about 12 apples)
2 cups cider or water
Sugar, honey, or maple syrup to taste
Cinnamon (optional)
Ground cloves (optional)
Wash the apples and cut into small pieces, leaving skins and cores. Combine with the cider or water in a large heavy saucepan. Bring to a boil and boil until apples are soft, about 30 minutes.
Purée apples in a hand-cranked strainer or food mill.
Heat oven to 200°F. Place mixture in shallow baking dish and bake, uncovered, in the oven until quite thick, 6 to 8 hours. Stir occasionally.
Shortly before cooking time is up, preheat the canner, sterilize the jars, and prepare lids.
Sweeten apple butter to taste. Add a little cinnamon and cloves, if desired.
Pour into the jars, leaving ¼-inch headspace. Wipe the rims of the jars with a clean, damp cloth. Adjust the lids as the manufacturer recommends.
Place the filled jars on a rack in the preheated canner. Process for 10 minutes once the water has returned to a boil.
When the processing time is up, carefully remove the jars from the canner using a jar lifter.
Cool sealed jars. Check seals. Remove screw bands. Label. Store.
CHAPTER 9
Troubleshooting
IT’S VERY DISCOURAGING to have anything go wrong when you are preserving food. Following directions carefully is the best way to avoid failures, but many factors can lead to a failure. The following commonly asked questions should help to solve — and prevent — many potential problems.
Freezing Questions
Should all vegetables be blanched before freezing?
In the past, it was thought that all vegetables, except onions and peppers, should be blanched before freezing. However, we have discovered that some vegetables are best not blanched, including beans, young broccoli, chopped peppers, and sliced summer squash. Corn in husks, whole tomatoes, and chopped onions also can be frozen without blanching.
My frozen green beans are slimy and tough. How can I overcome that?
Green beans should not come in contact with water any more than necessary. Best results are obtained by freezing green beans that are unblanched or have been blanched in boilable bags for 6 to 8 minutes. They should be cooked by steaming or frying.
When do you start counting time when you blanch vegetables?
When blanching in boiling water (immersion blanching), timing is started as soon as water returns to a boil. If it takes longer than 2 minutes for the water to boil, you have blanched too much at once. Reduce the amount of vegetables in the next batch. Steam-blanch timing starts as soon as the cover is placed on the pan. Microwave blanching begins when you press the start button.
What is the best way to freeze sugar snap peas?
Sugar snap peas should be steam-blanched for 3 minutes and tray-frozen. For the best cooked flavor, stir-fry sugar snaps.
Is it safe to freeze fruit without sugar?
Yes. Sugar does not function as a preservative when freezing, but it does help to maintain color and texture.
Can I use artificial