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| Preserving |
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| Precautions: |
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| Do not use your oven for home canning or the | |
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| heating of any closed jar. Pressure will build up and | |
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| the jar may explode. In addition, the microwave oven | |
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| cannot maintain the food at the correct canning | |
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| temperature. Improperly canned food may spoil and | |
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| be dangerous to consume. | |
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| Jars and Bottles |
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| Jars and bottles can be used to warm food to serving | |
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| temperature. If the lid is removed first. Cooking | |
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| should not be done in these containers since most | |
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| are not heat resistant and during extended heating | |
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| times, heat from food would cause cracking or | |
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| breaking. |
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| Thermometers are available for use in microwave | |
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| oven. DO NOT USE CONVENTIONAL MERCURY | |
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| TYPE CANDY OR MEAT THERMOMETERS in food | |
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| while cooking in the microwave oven. | |
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| Alternatively, a conventional meat thermometer may | |
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| be used after the food is removed from the oven. | |
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| Sterilizing Jars |
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| Jam jars can be sterilized by microwave ready for | |
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| your jams. Half fill with water and heat them on HIGH | |
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| power until water boils (approx. 3 mins, for 2 jars). | |
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| Empty and drain upside down on kitchen paper, The | |
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| jars should be warm when filled with jam. | |
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| TOMATO CHUTNEY | |
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| Preserves |
| Makes: 3 cups (750 ml) | |
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| Ingredients: |
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| 250 g | onion, finely chopped |
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| 1.5 kg | ripe tomato, skins removed |
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| and chopped |
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| 1 teaspoon | salt |
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| 1 teaspoon | paprika |
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| pinch cayenne pepper |
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| 150 ml | malt vinegar |
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| 175 g | sugar |
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| Method: |
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| Place onions in a | |
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| 4 to 5 minutes. Add tomatoes. Cover. Cook on P10 | |
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| for 5 to 6 minutes. Add salt, spices and vinegar. Stir | |
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| well. Cook on P10 for 10 minutes, stirring halfway | |
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| through. Add sugar, stir well and cook on P7 for 35 to | |
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| 40 minutes. Stirring occasionally. Pour into sterilised | |
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| jars and seal. |
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| CUCUMBER PICKLE | |
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| Ingredients: |
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| 2 | cucumbers |
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| 2 | onions, chopped |
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| 2 tablespoons | salt |
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| 250 ml | malt vinegar |
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| 2⁄3 cup | sugar |
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| 1⁄2 teaspoon | celery seeds |
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| 1⁄2 teaspoon | mustard seeds |
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Method:
Wash cucumbers and remove ends, dice (do not peel). Place diced cucumber in a bowl. Add onion and sprinkle with salt. Stand overnight. Rinse and drain cucumbers and onions. Pack into sterilised jars. Place remaining ingredients in jug and cook on P10 for 2 minutes. Stir and cook on P10 for a further 5 minutes. Pour liquid over cucumber and seal. Keep for 4 weeks before opening.
Lemon Lime Cordial
SWEET APRICOT JAM
Makes: Approximately 1.5 litres
Ingredients: |
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500 g | dried apricots, cut in quarters |
1.2 litres | water |
850 g | sugar |
2 tablespoons | pectin |
Method:
Place apricots and water in a
LEMON BUTTER
Makes: 1 cup (250 ml)
Ingredients: |
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1⁄2 cup | lemon juice |
1 tablespoon | lemon rind |
1⁄3 cup | sugar |
3 | egg yolks |
1 tablespoon | butter |
1 tablespoon | cornflour |
Method:
Blend all ingredients in a
LEMON LIME CORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients: |
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10 | large lemons |
6 | limes |
4 cups | sugar |
2 cups | water |
2 teaspoons | citric acid |
Method:
Squeeze juice from lemons and limes. Place in a 4- litre dish with the remaining ingredients. Cook on P10 for 8 to 10 minutes. Stir 2 to 3 times during this cooking time to dissolve sugar. Cook for a further 25 to 30 minutes, or until the mixture has become a syrupy consistency. Set aside to cool. Pour into bottles and seal. Store in the refrigerator and serve with cold water, soda or mineral water and fresh mint leaves if desired.
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