Food Preserving (1st Edition) by John Mason

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By John Mason

Listed here are many the reason why we may perhaps become involved in protecting food:

To expand shelf existence and develop into extra self-sufficient
• Convenience
• To keep dietary value
• to enhance flavour of food
• to minimize nutrients waste
• to supply presents for friends
• to begin a enterprise

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Additional resources for Food Preserving (1st Edition)

Example text

Place all ingredients into a large heavy stainless steel pan (preserves tend to burn to the bottom of light grade stainless steel) Place lid on pan and bring slowly to the boil. Once the mixture is boiling remove lid and simmer > BACK TO CONTENTS PAGE for 1 – 1 ½ hours stirring occasionally until thick. Ladle into warm jars leaving 3mm head room. Wipe the rims and place lids on tightly. Store in a cool dark place and let it mature for two weeks before use. Tomato Ketchup This recipe is not as sweet as the usual tomato sauce and makes very tasty ketchup.

Chutneys add unique and delicious flavours of their own, as well as bringing out the flavours in the meal (think mango chutney with Indian curries) Over-ripe, soft fruit and vegetables are the best for chutneys as they will soften into pulp more quickly. You can use almost any fruit and vegetable to make chutney – here are some ideas: mango, banana, tomato, apple, rhubarb, apricot, zucchini, onion, pumpkin, pepper, carrot, and eggplant. Likewise, there are lots of different herbs and spices you can choose from – bay leaves, chilli, PAGE 43 Ripe tomatoes make great sauces, green tomatoes make delicious chutneys.

Hot food can be packed into the hot jars at near boiling point. e. tomatoes as a pasta sauce or partially cooked or just brought to the boil. Bottled asparagus. e. syrup or juice then sealed with the rings and lids and processed in the water bath. > BACK TO CONTENTS PAGE Food is often pre-cooked to eliminate air and reduce the volume. The water bath processing is a method used to destroy harmful micro-organisms. The length of processing time is dependent on the food. g. peas or beans - pack fairly tightly.

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