Panasonic NN-S784 Preserving, Tomato Chutney, Cucumber Pickle, Sweet Apricot Jam, Lemon Butter

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Preserving

Precautions:

Do not use your oven for home canning or the heating of any closed jar. Pressure will build up and the jar may explode. In addition, the microwave oven cannot maintain the food at the correct canning temperature. Improperly canned food may spoil and be dangerous to consume.

Jars and Bottles

Jars and bottles can be used to warm food to serving temperature. If the lid is removed first. Cooking should not be done in these containers since most are not heat resistant and during extended heating times, heat from food would cause cracking or breaking.

Thermometers are available for use in microwave oven. DO NOT USE CONVENTIONAL MERCURY TYPE CANDY OR MEAT THERMOMETERS in food while cooking in the microwave oven.

Alternatively, a conventional meat thermometer may be used after the food is removed from the oven.

Sterilizing Jars

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 mins, for 2 jars). Empty and drain upside down on kitchen paper, The jars should be warm when filled with jam.

	TOMATO CHUTNEY
Preserves	Makes: 3 cups (750 ml)
	Ingredients:
	250 g	onion, finely chopped
	1.5 kg	ripe tomato, skins removed
		and chopped
	1 teaspoon	salt
	1 teaspoon	paprika
		pinch cayenne pepper
	150 ml	malt vinegar
	175 g	sugar
	Method:
	Place onions in a 3-litre dish. Cover. Cook on P10 for
	4 to 5 minutes. Add tomatoes. Cover. Cook on P10
	for 5 to 6 minutes. Add salt, spices and vinegar. Stir
	well. Cook on P10 for 10 minutes, stirring halfway
	through. Add sugar, stir well and cook on P7 for 35 to
	40 minutes. Stirring occasionally. Pour into sterilised
	jars and seal.
	CUCUMBER PICKLE
	Ingredients:
	2	cucumbers
	2	onions, chopped
	2 tablespoons	salt
	250 ml	malt vinegar
	2⁄3 cup	sugar
	1⁄2 teaspoon	celery seeds
	1⁄2 teaspoon	mustard seeds
	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:
500 g	dried apricots, cut in quarters
1.2 litres	water
850 g	sugar
2 tablespoons	pectin

Method:

Place apricots and water in a 4-litre casserole dish. Cover and allow to stand overnight. Add sugar. Re-cover. Cook on P7 for 25 minutes, stirring halfway through cooking. Remove lid, add pectin, stir well. Cook on P7 for a further 25 minutes, stirring halfway through cooking. Allow to cool slightly before pouring into sterilised jars. Seal.

LEMON BUTTER

Makes: 1 cup (250 ml)

Ingredients:
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 4-cup glass jug. Cook on P6 for 4 to 5 minutes, stirring every minute. Pour into hot sterilised jars and seal immediately.

LEMON LIME CORDIAL

Makes:approximately 1.5 litres of undiluted cordial

Ingredients:
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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