Recipes |
 | Canning |  |
| Chipotle Tomato Compota |
| Ingredients: |
28 pounds ripe Roma tomatoes, rinsed
3 to 5 chipotle peppers, minced (adjust according to taste)
1/3 cup lemon juice |
| Instructions: |
A smoky, rich tomato sauce with a hint of Spain mixed inside.
Boil a large pot of water and add the tomatoes in batches. Cook for 1 minute and remove the tomatoes to a bowl of iced water. Cool for 1 minute and remove. Slip the skins from each tomato and remove seeds, excess juice, any bruised areas and core.
Place the tomatoes and peppers in a large stockpot and cook over medium heat for about 25 to 30 minutes, or until the sauce is reduced by half. Use an immersion blender to smooth the sauce according to your preference. Pack the hot sauce in hot sterilized jars and add 1 tablespoon of lemon juice per jar for color preservation. Adjust the lids as directed. Process the jars in a pressure canner according to the manufacturer’s manual. Remove the jars and cool as directed. Makes 9 pints.
Range Kleen is neither responsible nor liable for incorrect canning procedures or food handling. For more information on home canning visit www.usda.gov to review the USDA Complete Guide To Home Canning. |
| | Easy Italian-Herbed Tomatoes |
| Ingredients: |
4 quarts ripe Roma tomatoes, rinsed
1/2 cup yellow pepper, chopped
1/4 cup green pepper, chopped
1/4 cup yellow onion, chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
2 teaspoons salt
1 teaspoon freshly ground black pepper
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| Instructions: |
This will be your favorite go-to starter for every pasta dish!
Boil a large pot of water and add the tomatoes in batches. Cook for 1 minute and remove the tomatoes to a bowl of iced water. Cool for 1 minute and remove. Slip the skins from each tomato and remove seeds, excess juice, any bruised areas and core.
Combine the tomatoes and the remaining ingredients in a large stockpot. Cover and cook on medium heat for 20 minutes, stirring occasionally. The tomatoes should boil slightly as they cook.
Ladle the tomatoes into hot sterilized jars and adjust the lids. Process in a pressure canner according to the manufacturer’s manual. Remove and check the seals. Let stand for 12 hours at room temperature before storing in a cool, dark area. Makes about 7 pints.
Range Kleen is neither responsible nor liable for incorrect canning procedures or food handling. For more information on home canning visit www.usda.gov to review the USDA Complete Guide To Home Canning.
|
| | Favorite Strawberry Jam |
| Ingredients: |
8 cups fresh, ripe strawberries, rinsed and hulled
6 cups granulated sugar
1 tablespoon lemon juice |
| Instructions: |
Rosy sweet and a natural companion for your breakfast toast!
Place the strawberries, sugar and lemon juice in a large stockpot and crush the berries slightly with a potato masher or immersion blender. Cook over medium-low heat until the sugar dissolves, stirring constantly.
Increase the heat to medium-high and continue stirring until the berries boil rapidly and a candy thermometer reads 220°F. The strawberries will have reached the natural jelling temperature and can be removed from the heat at this point. (Note that altitude will affect the correct temperature. If you live more than 1,000 feet above sea level, watch for the boiling point of the berries. Take a temperature reading and continue cooking until the thermometer reads an additional 8°F above boiling.)
Ladle the jam into hot sterilized jars and adjust the lids. Process the jars in a boiling water bath (212°F) for 20 minutes. Remove the jars from the canner and complete the seals. Let stand for 12 hours before storing in a cool, dark area. Makes 6 half pints.
Range Kleen is neither responsible nor liable for incorrect canning procedures or food handling. For more information on home canning visit www.usda.gov to review the USDA Complete Guide To Home Canning. |
| | My-Garden-is-Exploding Zucchini Pickles |
| Ingredients: |
1 quart vinegar
2 cups sugar
1/2 cup salt
2 teaspoons celery seed
2 teaspoons ground turmeric
1 teaspoon ground dry mustard
4 quarts zucchini, unpeeled, sliced into 1/8 inch thick rounds
3 large white onions, peeled and thinly sliced
|
| Instructions: |
Lightly dilled with a nip of mustard, these pickles will wake up any burger.
Place the vinegar, sugar, salt, celery seed, turmeric and mustard in a medium saucepan and stir well. Bring to a boil over medium-high heat, stirring occasionally. Remove from the heat. Place the zucchini and onions in a large stockpot and pour the boiling mixture over all. Let stand for 1 hour.
Bring the zucchini and onions to a boil and cook on medium-high heat for 3 minutes. Pack in hot sterilized jars and adjust the lids. Process in a boiling water bath (212°F) for 5 minutes (adjust if the altitude is over 1,000 feet above sea level).
Remove the jars and check the seals. Let stand for 12 hours to cool completely, then store in a dark, cool place for up to one year. Makes 6 pints.
Range Kleen is neither responsible nor liable for incorrect canning procedures or food handling. For more information on home canning visit www.usda.gov to review the USDA Complete Guide To Home Canning. |
| | Sweet & Hot Ginger Pears |
| Ingredients: |
1/3 cup fresh ginger, peeled and finely minced
1/4 teaspoon crushed dried red chili peppers
1/4 cup fresh lemon juice
4 pounds fresh large pears (any variety)
5 cups granulated sugar
2 teaspoons grated lemon peel
1/4 cup white vinegar |
| Instructions: |
Spicy and sweet Thai pears – delicious when served with breads, cakes or scones.
In a small non-metallic bowl, mix together the ginger, chilies and lemon juice. Cover and let stand. Wash, peel, quarter and core the pears. Place in a large bowl and cover with the sugar. Toss until each piece of pear has been thoroughly coated with the sugar. Cover and let stand overnight or for at least 6 hours. Add the lemon-ginger mixture to the pears and mix well.
Place the pear/lemon mixture in a large stockpot and cook on medium-low heat for 50 minutes, stirring often to prevent browning. Add the lemon peel and vinegar and stir well to combine. Continue cooking over medium-low heat for 5 minutes, stirring occasionally. Remove from the heat.
Ladle the pears into hot sterilized jars and adjust the lids. Process the pears in a pressure canner according to the manufacturer’s manual. Remove the jars and cool as directed for a minimum of 12 hours. Test the lids to complete the sealing process and store in a cool, dry place for up to 1 year. Makes 7 half-pints.
Range Kleen is neither responsible nor liable for incorrect canning procedures or food handling. For more information on home canning visit www.usda.gov to review the USDA Complete Guide To Home Canning.
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