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HomeMy WebLinkAboutThe Goderich Signal-Star, 1969-10-16, Page 1740 ENRICH YOUR WINTER MENUS BY For perfect preserves,. here are some pointers from the ,food • specialists at'. Macdonald Institute, University of Guelph: Select fresh, firm fruit and -- vegetables, free from decay. Slightly under -ripe fruits are best for pickling. Use coarse salt for • pickling, since table salt tends to cloud theb rine. Use fresh herbs and spices-- Cider vinegar gives the best flavor, while white vinegar gives the best color. Use enamel glass, aluminum or stainless steel utensils. Brass, copper, ',iron and galvanized materials are apt ,to cause undesirable color changes. Pack while hot in sterilized jars. Fill one jar at a time and adjust -cap before filling next jar. Remove air bubbles by • running a rubber scraper between jar and food. Stand filled jars right side up, away from drafts, to cool. Check seal after 24 hours. Store in a dark, dry, -cool place. • PLUM NUTTY CONSERVE • Yield: about 10 medium glasses. 4 cups prepared fruit (about 2 quarts (21/2 pounds) fully ripe plums) 1/2cup reconstituted frozen orange juice concentrate 11/2 teaspoons grated orange rind (optional) e 1/2 cup finely chopped walnuts 6 cups (2 lb. 10 oz.) sugar '1 box powdered fruit pectin ° First prepare the fruit. Pit (do not peel) about 2 quarts ,(21/2 pounds) plums. Cut in pieces and chop. Measure 4 cups into a very large saucepan. Add orange juice, orange rind, and nuts; mix well. Then make the jam. Measure sugar and set aside. Mix fruit pectin into fruit in saucepan. Place over high heat and stir • until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off -foam with metal spoon. Then stir and' skim for 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8 -inch hot paraffin. GRAPE AND PLUM JAM Yield: about 13 medium glasses. 51/2 cups prepared fruit (abotft 11/2 quarts (2 lb.) each fully ripe grapes and plums and 1/2 cup water) 8 cups (31/2 lb.) sugar 1/2 bottle liquid fruit peotin First prepare the fruit. Slip skins from about 2 pounds - Concord or other loose skinned grapes. Bring pulp to a boil and simmer, covered, 5 minutes. Sieve. Chop or grind skins and add to pulp. Pit (do not peel) about 2 pounds plums. Cut in small pieces and chop. Add 1/2 cup water; bring to a boil and simmer, covered, 5 minutes. Combine fruits and measure 51/2 cups into a very large saucepan. Then make the jam. Thoroughly mix sugar into fruit in • saucepan. Place over high heat's bringrolling to a full boil and boil hard 1 minute; stirring constantly. Remove from heat and at once stir in fruit pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating fruit. Ladle quickly into glasses. Cover at once with 1/8-inch.hot paraffin. GRAPE AND PLUM JELLY • Yield: about 8 medium glasses (4 lbs. jelly). 31/2 cups juice (about 1 generous quart (11/2 Qounds)-'ripe grapes and about 1172 quarts (2 pounds) fully ripe plums 41/2 cups sugar 1 box powdered fruit pectin To prepare. the -juice: Stem about 1 generous quart (11/2 pounds) fully ripe grapes arid crush -, thorouhly. Crush thoroughly about 11/2 quarts (2 pounds) fully ripe plums. (Do not peel or pit) Combine fruits. GRAPE VENISON JELLY Yield: about 5 medium jars. 1314 cups prepared juice (about 11/2 quarts (2 lbs.) fully ripe Concord apes) IA cup vinegar 1/4 teaspoon cinnamon 1/8 teaspoon cloves 4 cups (13A4 lb.) sugar 2 tablespoons water V2 bottle liquid fruit pectin First,' prepare the juice. Thoroughly crush, one layer at a' time, pounds Concord grapes. Place crushed fruit in jelly cloth ,or bag and squeeze out juice. Measure 13/4 cups into large bowl or pan. Stir in vinegar and spices. Then make the, jelly. Thoroughly !nix sugar into juice. Mix • water and fruit pectin in small bowl; stir into juice. Continue stirring about 3 minutes. (A few sugar crystals will remain). Quickly pour into jars, Cover at once with tight lids. Let stand at room temperature until set (may take up to 24 hours); then store in freezer. If jelly will be used within 2 or 3 weeks, it may be stored in the refrigerator. Note: For ease in extracting juice, heat grapes slightly; then crush using a potato masher or food mill. GRAPE JELLY AND GRAPE BUTTER (Using Grapes)e ) Yield: about 10 medium (8 oz.) glasses jelly -and 12 .medium (8 oz.) glasses butter Requires: about 5 quarts (51/2 lbs:) ripe grapes, 61/4lbs. sugar, 1* bottle liquid fruit pectin. Fifst, prepare the fruit. Stem about 5 quarts (51/2 pounds) fully ripe Concord grapes and crush thoroughly. Add 1/2 cup water; bring to a boil and simmer, covered, 10 minutes. Place in a large sieve lined with double thickness of cheesecloth. Drain and measure 4 cups juice into a large saucepan. Use juice for making jelly; use fruit remaining in sieve for .making butter. Grape Jelly ° • 4 cups juice 7 cups sugar 1/2 bottle,liiquid fruit pectin Second, make the jelly. Combine juice and sugar in saucepan and mix well. Place Add 3/4 water; bring to a boil and over high heat an'cl bring to a Simmer, covered, 10 minutes.�o-^ i`h stirring constantly. At once Place in jelly cloth or bag and squeeze out juice. Measure 31 cups into a large saucepan. To make the jelly: Measure sugar and set aside. Place saucepan holding juice over high heat. Add powdered fruit pectin and stir until mixture comes to a hard boil. At once stir in sugar. Bring to a full rol boil hard 1 constantly. Re skim off foa Pour quickl jelly at o paraffin. stir in pectin. Then bring to a full rolling boil and boil hard 1 minute, stirring conrstantly. Remove from heat, skiin off foam with metal spoon, and pour quickly into glasses. Cover jelly at once with 1/8 -inch hot paraffin. Grape Butter 'ng boil and 5 cups fruit pulp ute, stirring 71/2 cups sugar ove from heat, 1/2 bottle liquid fruit pectin ith metal spoon. Then , make the butter. into glasses, covers' Remove cheesecloth from -sieve with 1/8 -inch hot • and put remaining fruit'through LOOK AT THIS SPECIAL 25" ELECTROHOME COLOR TV 5749.00 Remarkable value on a full feature set with picture tube protection up to 6 years. "Be sure to see .Zenith,Chromacolor TV now in stock. HUTCHINSON TV APPLIANCES $08 HURON RD. PHONE S2W-7831. • sieve. Measure 5 cups pulp into a very large saucepan. Add sugar and mix well. Place over Thigh heat, bring to a full -rolling boil, and boil hard 1 minute, stirring constantly. Remove from heat and at once stir in pectin._Skim off. foam . with metal spoon. Ladle quickly into glasses. Cover 'butter at once with 1/8 -inch hot paraffin. Relishes Home-made, spicy -sweet relishes, wrapped in autumn colors, labelled with your own labels and tied with fancy bows, make charming personalized_; gifts at birthdays, bridge, bazaars, Thanksgiving...even Christmas. Fresh fruiand vegetables are still plentiful and not too expensive, so try these recipes from the Canadian Sugar Institute for fun and good times. APPLE CHUTNEY 3 Ib. sour apples 2 cups malt vinegar 3 cups brown sugar 3/4 oz. ground ginger • PRESERVUNC, CANNING % tsp. mixergeiding spice • 1/4 tsp. cayenne pepper 12 tsp. salt, 1 lb. seedless raisins Pare, core and chop the • apples. Cook gently in vinegar to a' thick pulp. Stir in the sugar, spices and raisins and boil for about 20 minutes without the lid, until thick and smooth. Stir often to prevent burning,. Ladle into sterilized jars and seal. UNCOOKED TOMATO RELISH' 7 lb. ripe tomatoes, finely chopped -- 21b; celery, cut very fine 6 large onions, minced 1 cup salt Combine above ingredients and let drain in a jelly bag over night. The next day add: 5 cups white'sugar 2 cups white vinegar 2 red peppers — finely chopped 3 oz. white mustard seed Ladle into sterilized jars. Seal and store in a cool place. is w GODERI0H, SIONAPSTA4,TOURSDAY, u Questions & answers on pickles Q. What types of containers can be used for making pickles? - A. Enamel, aluminum br.. stainless steel cooking pot$ s could be used. Q. In what types of containers can pickles be stored? A. Pickles may be stored in clean glass jars, sealers or crocks. Q. What causes' pickles to shrivel? A. Shriveling may result from using too strong a vinegar, sugar, or salt solution at the start of the pickling process. Overcooking or overprocessing may also cause shriveling, Q. What causes hollowness in pickles? A. 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