Orange marmalade

This is Alton Brown's recipe, and it is my first experience with making, or tasting orange marmalade.  I can tell you that my house smells absolutely fantastic right now!  I am pretty much just going to copy and paste this recipe here to my blog, and add in the pictures from making it myself. I hope that you enjoy it!

Ingredients
1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot


Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, ( I used a sharp kitchen knife, as I have a cheap mandoline and it was just squishing the orange out and cutting the peel) removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.

This is the beginning, it doesn't look like much yet, does it?

While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.

Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.

My candy thermometer is older than I am!

You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.

Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.

Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Peeling tomatoes or soft fleshed fruit

Since I post a lot of recipes about canning, and several I have posted called for peeled tomatoes, I thought it prudent to show you how to peel tomatoes.  I swear, I'm not kidding!
    
                  
             
It sounds very odd to talk about peeling tomatoes, however it is very simple and the same technique can be used to peel other soft fleshed fruits like peaches before canning them! You must peel these fruits before you can them because the peels will get tough and are not at all tasty. I will be using tomatoes for canning as my example here, but remember, you can use this with other items as well! I generally peel the day before I do my canning.  I find that trying to do it all at the same time is a bit much, especially with other things going on and I just break it down.

You will need: a large stock pot, a plastic slotted spoon, a large bowl of ice water, containers to store your peeled fruit in, and a paring knife.

To peel them, wash the tomatoes in cool water and bring a stock pot (about 4 quart size) filled about 3/4 of the way with water just to a boil.  Set your bowl of ice water next to the stove, and your storage container to the other side of that. I also like to have a smaller bowl handy to use as a garbage bowl.  I find this easier than the trash can, especially when canning.  As the water gets just to the point of boiling, drop a few tomatoes gently into the water, within about 60 seconds, the skin on the tomato will split.  When that happens use the slotted spoon to dip the tomato out of the pot and settle it into the ice water.  If the skin has not split within a minute, poke the tomato with a sharp knife and that will force the skin to split.  One minute is the longest you want to leave the tomatoes in the hot water because you do not want to cook them, only to loosen the skin on them.

Once you have your split-skinned fruit in the ice water bath, you can usually just slide the skin right off of it.  Sometimes, you may need to use the edge of the paring knife just to get a hold of it.  The ice water is important for two reasons.  One- have you ever tried to hold on to a tomato right after it has come out of near boiling water?  And two- it stops the heat process and keeps the fruit from cooking.  Now at this point, I drop the skin into my garbage bowl and the tomato into my storage container.  Don't cut the fruit up yet.  You have enough going on!

Once you have all the fruit peeled, store it in the refrigerator until the next day when you can get it all processed.  Make sure you cover it and seal it tightly, and don't let it freeze accidentally overnight ( I know my fridge has it's cold spots!)

Coming soon, I'll be sharing how you actually can your own tomatoes!

Clara's Zucchini Relish

This looks like the perfect solution to the inevitable over-production of zucchini that is almost always experienced by gardeners.  I can't wait to try it out!

Ingredients:
10 cups diced zucchini
4 cups diced carrots
4 cups peeled, diced onions
5 TBS salt
2 red bell peppers, seeded and diced
1 TBS celery seed
1 TBS tumeric
2 1/4 cups cider vinegar
8-10 pint jars with 2 piece lids
hot water bath canning supplies

In a large bowl, mix the zucchini, carrots, onions, and salt.  Allow these ingredients to stand overnight, then rinse and drain them thoroughly.  Combine all the ingredients in a large saucepan and bring to a boil.  Boil for 15 minutes, then ladle in to hot, sterilized jars, leaving 1/2 inch headspace.  Process for 10 minutes in a boiling water bath.


Label and date your relish, and enjoy!

Extraordinary Hot Dog Relish

I thought before I went to bed last night,  I would type up one more recipe from the canning book that I am looking forward to making this summer.  I have so many plans for my garden harvest!  I believe everyone who loves to garden in my area is looking as forward to it as I am, since last year's growing season was so wonky!

Ingredients:
5 cups peeled, cored and diced tomatoes
3 red bell peppers, seeded and diced
3 sweet green peppers, seeded and diced
2 cups diced cucumbers
2 cups peeled, diced onions
1/4 cup salt
1/4 cup flour
1 cup granulated sugar
1 1/2 cups packed brown sugar
3 tsp tumeric
1 cup water

1 TBS prepared mustard
1 TBS mustard seed
2 cups distilled white vinegar
4-6 pint jars and 2 piece lids
supplies for boiling water bath canning

Mix the tomatoes, peppers, cucumbers, onions, and salt in a large bowl. Cover the bowl and let stand overnight. Rinse and drain well to remove all excess salt.

In a large sauce pan, combine the flour, sugar, and tumeric.  Slowly stir in the water.  Then add the mustard, mustard seed and vinegar.  Bring to a boil, lower the heat, and simmer for 10 minutes. Add the tomatoes and vegetables and return the mixture to a boil.  Reduce the heat again and simmer for about 30 minutes or until the relish has thickened.

Ladle in to hot, sterilized jars leaving 1/4 inch headspace.  Process in a boiling water bath canner for 15 minutes.

Don't forget to label and date your relish!

Creole Seasoning Mix

I almost forgot to get this recipe typed up and posted!  In the Cajun Tomato Soup recipe, it calls for this mix.  I happened to see it glancing over what I had gotten done today and realized that I needed to post it.

Ingredients:
26 ounces table salt
1 1/2 ounces black pepper
2 ounces cayenne pepper
1 ounce garlic powder
1 ounce chili powder
1 tsp thyme
1 tsp sweet basil

Mix all ingredients well and store in an air tight container!

Island Simmer Sauce

Another fabulous recipe from my favorite canning cookbook.  The Food Lover's Guide to Canning, by Chris Rich and Lucy Clark Crawford.

I thought this one would be great to post now so that folks could get it ready for the barbecue season, which is upon us.  A good point for this recipe is that it can be made with things straight from the store, without having to wait on things to ripen in your garden.

Ingredients:
53 ounces drained, chopped, canned peaches
30 ounces crushed pineapple, in juice
1 cup chopped, pickled jalapeno peppers
4 cups cider vinegar
4 1/2 TBS salt
1 1/2 cups dried, chopped onions
2 TBS ginger
1 TBS garlic
4 cups granulated sugar
1 1/2 cups water
1/4 cup soy sauce
1 cup seeded, chopped red bell pepper
6-8 pint jars, and two-piece lids
boiling water bath canning supplies

Combine all the ingredients in a large stockpot and bring to a boil.  Lower the heat and simmer until thick.  Ladle into hot, sterilized jars, leaving 1 inch headspace.  Process for 20 minutes in a boiling water bath.

Curried Zucchini Soup

Here is another large batch recipe for canning.  It's nasty outside today and makes me crave the warm goodness of soup, and I am waiting for my garden to start making more zucchini than I know what to do with!

Ingredients:
9 pounds zucchini and/or summer squash
4 cups peeled, chopped onions
4 garlic cloves, peeled and minced
1/2 cup margarine or vegetable oil
5 Qts water, or broth
1 cup uncooked white rice
1 1/2 tablespoon curry powder
salt and pepper to taste
7-9 quart jars with 2 piece lids
pressure canning materials

Trim and discard the zucchini ends, then chop the zucchini into 1/2 inch pieces.  In a large stock pot, sautee the zucchini, onions, and garlic in the margarine until tender.  Add the water or broth and bring to a boil.  Add the rice and the curry powder, lower the heat and simmer uncovered until the vegetables are very soft and the rice is tender.

Puree the soup in a blender in batches, and return to the stock pot.  Season to taste.  If the soup is thicker than you like, add more mater to thin it a bit.  Boil it for 5 minutes before ladling into hot, sterilized jars leaving 1 inch headspace.

Process for 40 minutes at 10 pounds of pressure.

This soup is one that I will probably be eating alone, since my husband doesn't like zucchini.  It's ok, because I will make it in pint jars and have it on hand for cold winter days.  If you know folks who don't cook, it will also make wonderful gifts!!

Cajun Tomato Soup

I have my vegetables planted in the garden, and with anticipation of a large harvest, I was going through my canning cook book trolling for recipes.  I have run across a few that I hope to get made up this year, and help feed us and remind me of the summer sun while the ground is cold and hard in winter.

Here is the first one I want to make, and it would be for my loving husband, whom I love to spoil with special recipes.


Ingredients:
12 pounds tomatoes, peeled, cored, and chopped
9 sprigs parsley, stems removed
5 onions, peeled and cut into eighths
2 stalks celery, cut into 2 inch pieces

9 bay leaves
8 garlic cloves, peeled and cut into chunks
1/4 pound margarine
2 TBS creole seasoning mix (recipe to follow)
2 TBS mixed spices (use any salty, commercial seasoning mix)
1 cup packed brown sugar
1 1/2 cups flour
1 1/2 cups water
7-9 quart jars with 2 piece lids
pressure canning supplies

Combine the first six ingredients in a very large stock pot and cook until all the vegetables are very soft. Working in batches, remove seeds and skins by run the mixture through a food mill, and then puree the cooked mixture in a blender or food processor, being careful not to burn yourself.

Return the puree to the stock pot and add the margarine, creole seasoning mix, mixed spices, and brown sugar.  In a small bowl, whisk together the flour and water to make a thin paste.  Add the paste slowly to the stockpot contents, stirring with the whisk as you do.  Bring the soup to a boil and cook until it thickens.  Ladle in to clean, hot jars leaving 1 inch headspace.


Yields 7 quarts.  Process for 40 minutes with 10 pounds of pressure. I am betting that I will make up about half of this in pint jars, since I don't like tomato soup, likely, my husband will eat it and I will give some away as gifts.

Refreshing summer drinks!

Taz and I will be making and selling these this summer at local small business sales with our joint venture: Mother Nature Apothecary!

SPRING CLEANSE ~ YOUR BODY ~ Yes another post abut water lol. But if you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes to help you keep the water flowing!

As a rule, you should try to avoid as much as possible industrial food and beverages

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Appel/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.