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momcook

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    Crockery - Cookbooks for Crock Pots

    in Cookbooks & References

    Posted

    One I use over and over is "Fresh from the Vegetarian Slow Cooker". Good recipes, and thrifty because it is vegetarian.

    A recent college graduate on a shoestring budget, my sister recently received a crock pot from our dear mum. I would like to supplement that gift with a decent crock pot cookbook.  Are there any out there that are particularly user-friendly for a (very) unkitchen-friendly, lazy, and thrifty cook?

    Your help is appreciated.

    Preserving Summer

    in Cooking

    Posted

    Jane, is it hot pepper jam or jelly? I have made the pepper jely, and the jelly can take a few days to set up. Jelly is slower to set, so keep an eye on it, and when it starts to thicken, give it a gentle shake to distribute the peppers. Hopefully that will work.

    Hi Jane,

    Did the syrup/jam set up, even with the fruit floating?  If so, then you need to let your jam set in the pot a few minutes after it finishes boiling :wink: , give it a stir, and then ladel into the jars.  You can also let the jars cool a bit after the boiling water bath, and give them a gentle shake to redistribute the fruit in the cooling (and hopefully thickened) syrup. Just be very carefull not to pop the seals.  Some fruits just seem to like to float. 

    Hi Momcook,

    I don't know if it set. It was thicker then it was but not real thick. I know what type of answer is that! It's hot pepper jam I made. I've read where if the fruit doesn't float when you put it into the jars then don't worry about it. Mine doesn't (did cherry also) but both times they float after the bath. So what I have done is real cook the pepper jam I didn't add any thing. Just real cooked and bathed it again. i'm going with what turns out. I've canned a lot I just don't use pectin. But with cherry, hot pepper and others you need too.

    Thank You for you help.

    Jane

    Ps. I just taken the hot pepper jam out of the canner. We will see, I'm not excepting anything different.

    Preserving Summer

    in Cooking

    Posted

    Hi Jane,

    Did the syrup/jam set up, even with the fruit floating? If so, then you need to let your jam set in the pot a few minutes after it finishes boiling :wink: , give it a stir, and then ladel into the jars. You can also let the jars cool a bit after the boiling water bath, and give them a gentle shake to redistribute the fruit in the cooling (and hopefully thickened) syrup. Just be very carefull not to pop the seals. Some fruits just seem to like to float.

    Hi Everyone,

    I reread most of the notes and I haven't seen a question like this. I'm using pectin for the first time this year. There really are some things that need it. I'm having a heck of a time with the "floating" fruit! What the heck am I doing wrong? Yes, I've cooked it for the correct time, sugar and so on. I'm lost on this one.

    Jane

    Preserving Summer

    in Cooking

    Posted

    The answer is "it depends". Only the bottle manufacturer can tell you if the bottle you have purchased is safe for a boiling water bath. Unless it is made for canning, it may shatter when you boil it. To be safe, you can make the syrup and process it in standard canning jars with two piece lids, and store it in those. When you are ready to use the syrup, decant it into a clean bottle and refrigerate the syrup.

    I'm just looking for a bottle equivalent of a canning jar.  The places that I normally buy my jars don't have bottles.  If I buy a glass bottle with a screw top, can I process it like a jar?  Does it need a special kind of top that pops in when cooling?  I own a lot of books on canning, and none of them discuss bottles.

    After opening, of course, they'll be refrigerated.

    Thanks again!

    Heirloom carrots

    in Cooking

    Posted

    We have had purple carrots in our CSA box for several years. They cook just the same as orange carrots, and taste the same. We like to give them a quick roast in the oven, and the color stays bright. One caution - if you peel them, the purple will stain your hands much the way a red beet would.

    I picked up some heirloom carrots at the farmers' market where these carrots have different colors than the ubiquitous orange but I'm not sure what to do with them. Do you treat or cook them differently than the orange carrots? Are they best served raw, or cooked?

    Jams, Jellies & Preserves: Troubleshooting & Tips

    in Cooking

    Posted

    I looked this up in "Canning and Preserving without Sugar" by MacRae, and she lists the calcium powder as dicalcium phosphate. I am assuming you are referring to the calcium powder that comes with Pomona Pectin (low-methoxy pectin), and not the no-sugar pectin that uses sugar substitutes, such as Certo? It can be used both with and without sugar. The ratio is 1 tsp. dicalcium phosphate to 1 cup of water. Refrigerate between uses.

    I was asked today if Calcium powder (used in a sugar-free jam recipe) is the same as Calcium Chloride.  My first reaction was not, but then I started thinking about the gelling properties.  Anyone know?

    Preserving Summer

    in Cooking

    Posted

    From "Fine Preserving" by Catherine Plagemann

    Spiced Cherries

    Wash, pit and stem enough sweet cherries for 5 cups

    Boil 4 cups of granulated sugar with:

    1 cup cider vinegar

    1/2 tsp. ground cinnamon

    1/4 tsp. ground allspice

    1/4 tsp. cloves

    Then add cherries and cook until the jam is thick. Test before removing it from the stove by placing a few teaspoonfuls on chilled saucer and cooling it quickly on ice. Makes 5 1/2 pints. Tastes best when allowed to age a few months.

    Does anyone have a good recipe for cherry preserves that do not require commercial pectin?  I've been searching high and low for such a recipe but no luck  :sad:

    Preserving Summer

    in Cooking

    Posted

    Ouch! Yes, pectin can expire. The other possibility is that it will still set up. Jelly can be tricky, and take a little while to set sometimes. I took a quick look at some of my canning books, and the Ball "Complete Home Preserving" has a strawberry jelly recipe that calls for 3 1/2 cups juice, 1 package regular powdered fruit pectin, and 4 1/2 cups sugar, the same as you used. There is a note in the book that "check the date on your package of pectin. Products that have expired may not set properly." I have also had a problem with jelly setting when I have not brought it to a high enough boil. Generally, I like liquid pectin for jelly - it seems to be much easier to set than the powdered kind. Hopefully your jelly will set after it sits a little while. On the batch that set too firm, I'm guessing the boiling point was reached, which set it well.

    Greetings all,

    In all the years I have been preserving I have never screwed up two batches of jelly in one day.  I made a wild strawberry and mulberry combo and added granulated pectin to it.  The recipe I had does not call for lemon juice.  The sugar was 4.5 cups to 3.5 cups of juice.  It tastes great but one batch won't jell and you could walk on the other one.  Any ideas?  does pectin ever get old?

    Preserving Summer

    in Cooking

    Posted

    Hi Jane,

    You can order it online - pomonapectin.com. It comes by the box or the 1/2 pound. I find a 1/2 pound makes my years worth of jam. Sometimes I can find it locally in the health food stores by the box.

    Momcook, I find chocoalte covered cherry jam most interesting. Are you willing to share the recipe???

    Preserving Summer

    in Cooking

    Posted

    Hi Jane,

    This is my recipe:

    7 generous cups (in a liquid measure) pitted and halved sweet cherries

    1/2 cup water

    juice of 1 Meyer lemon ( we have a Meyer tree, but any lemon is fine)

    5 teaspoons calcium water (for the Pomona Pectin)

    3 cups sugar

    3 teaspoons Pomona Pectin

    1/4 cup Dutch cocoa powder

    1/4 teaspoon Hazelnut flavoring (optional)

    8 1/2 pint jars

    Prepare the jars in a water bath. In a large pan, combine the cherries, water, calcium water and lemon juice. Bring to a boil. In a separate bowl, combine the sugar, pectin, and cocoa. Add to the boiling cherries, and stir well to dissolve. Test a spoonful on a cold plate for set. Add the hazelnut flavoring, and remove from the heat. Ladel into sterilized jars, and boiling water bath for 10 minutes.

    Once cooled, hide a jar or two for yourself :biggrin:

    Momcook, I find chocoalte covered cherry jam most interesting. Are you willing to share the recipe???

    Baked Ziti

    in Cooking

    Posted

    I agree with your sister - add an egg to the ricotta. That is how I make mine. A little parmesan cheese (about 1/4 cup fresh) and fresh herbs as well to the 16 ounces of ricotta.

    *****

    Its there, its under the mozzarella. I mean, its mixed in, but you can still discern ricotta. When I make mine, I can barely even see it. I usually use a 16oz container for 1lb of pasta. My sister told me to add an egg, but I dont think I've ever done that.

    I'd like to make it again this week so any suggestions are welcome.

    Preserving Summer

    in Cooking

    Posted

    We made a batch of chocolate covered cherry jam yesterday, with large sweet cherries :wub: Hoping to make some strawberry vanilla jam tomorrow.

    ***

    Anyone else canning? I just made 5 pints of Ontario strawberry jam without pectin. I'm keeping my fingers crossed that it sets up.

    Preserving Summer

    in Cooking

    Posted

    Apricot-Raspberry is very nice. We make it whenever the raspberries are abundant. The 3 berry combo is also good, and we use Pomona in all, to keep the amount of sugar lower. Our raspberries are just starting to come in - hope to make some in the next few weeks. :rolleyes:

    Anyone else canning?  I just made 5 pints of Ontario strawberry jam without pectin.  I'm keeping my fingers crossed that it sets up.

    I think I'm going to make another batch mixing in some rasberries, blackberries and blueberries.  I might add some pomona pectin just for insurance.

    How should I prepare green plums?

    in Cooking

    Posted

    The green plums at my farmers market are usually a hybrid of a plum and apricot, and sweeter than most plums. I like to make jam or chutney with them, and adjust for the sweetness. Cut one open, and if it is drier than you usually see with a plum, you may have a "plumcot". The pit may be smaller as well. Treat it as an apricot in baking.

    quote=MarkinHouston,May 29 2008, 04:15 AM]

    Our farmer's market had green plums on sale so I bought a few pounds. At the time I recalled that the French are particularly fond of them, but I have not found any recipes in my French cookbooks. Any suggestions?

    Recommendations - Books on Chutneys and Preserves

    in Cookbooks & References

    Posted

    I have a few to suggest:

    "Spice it up: The art of making condiments" by Jeffree Wyn Lynch

    "Perfect Preserves: Provisions from the kitchen garden" by Nora Carey

    "The National Trust: Jams, Preserves & Edible Gifts" by Sara Paston-Williams

    "Sensational Preserves: 250 Recipes for Jams, Jellies, Chutneys & Sauces" by Hilaire Walden

    ( the last four are not exclusive to chutneys and relishes, but have sections on them and were published in the UK)

    Also, although it may be hard to find,

    "Paradise Preserves Condiments of Hawaii: Chutneys, Pickles, Relishes, Currues & Sambals" by Yvonne Neely Armitage :smile:

    Can anybody recommend any good books for chutney/relish making?  Preferably something that's available in the UK - but open to looking elsewhere.

    Many Thanks

    Darryl.

    Passover Baking

    in Pastry & Baking

    Posted

    These cookies are always part of our sweet table: :rolleyes:

    Orange Almond Macaroons

    8 oz. almond paste

    3/4 cup sugar

    1 1/2 Tbsp. finely grated orange zest

    1/4 tsp. almond extract

    2 Tbsp. matzoh cake flour

    2 large egg whites

    In bowl of a mixer, break up the almond paste. Add the sugar, zest, extract, and flour, and mix together. Add the egg whites and beat until smooth. Scoop out into 1 inch balls (a melon baller makes fast work of this) and place onto a cookie sheet lined with parchment or a silicon baking mat. Bake at 325 degrees for 17 minutes, until lightly puffed and browned on bottom edges. Cool a minute or two on the cookie sheet, then transfer to a rack. Makes about 3 dozen.

    Vegetarian cookbooks

    in Cookbooks & References

    Posted

    Take a look at "Olive Trees and Honey" by Gil Marks. It is a huge book of vegetarian, Jewish recipes from all over the world. Because the recipes are kosher, it will meet the needs of someone who needs to avoid dairy, and it also does not use a lot of "artificial" ingredients. The variety of recipes is amazing, and it is a real favorite of mine. An interesting read, too.

    I'm in need of a good vegetarian cookbook for a Christmas gift.  Basically no meat, but I don't think she's restricting herself in dairy or anything.  She's a reasonably accomplished cook, so something with good, fresh ingredients is a good place to start I think.  Any ideas for the best one out there?

    Vegetarian cookbooks

    in Cookbooks & References

    Posted

    Yes, and also his "A Year In The Vegetarian Kitchen" and, if you can find it,Bishop had an excellent vegetarian pasta book "Pasta e Verdura". Another book we use often is Didi Emmons "Vegetarian Planet".

    I highly recommend Jack Bishop's "Complete Book of Italian Vegetarian Cooking."  Full of great recipes, no weird ingredients.

    Cooking beet roots and greens

    in Cooking

    Posted

    I am a bit out of step with the others in preparing beets - I peel them first. You have golden beets, and these do not stain like the red beets do. I use a good swivel peeler, with a serrated edge, and peeling is no problem. Then I roast them, alone or with other root vegetables, just in a shallow pan with a little olive oil, salt and pepper. Really delicious. If the greens are nice, I cut them off and saute them quickly to serve along side the beets.

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