Canning & Preserving

Lemon Pickle   Ingredients: 750 grams Lemons 3/4 cup Salt 1 cup Mustard Oil 1/2 teaspoon asafoetida 3 teaspoons Mustard seeds 3/4 cup Lemon juice 2 teaspoons Red chili pepper 3 teaspoons fenugreek seeds, powdered 1/2 cup Sugar How to make lemon pickle South Indian: Cut the lemons into eight pieces each, rub salt and keep for one week in a jar. Shake daily. Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan. Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar. Keep for one week before serving

SWEET MANGO PICKLE RECIPE Ingredients: 1 kg raw Mangoes peeled and thinly sliced 120 grams Salt 1 teaspoonful Turmeric 11/2 teaspoons Red chili pepper 3 teaspoons aniseed 2 teaspoons fenugreek seeds 2 3/4 cups Sugar 1/2 teaspoon Onions seeds   How to make sweet mango pickle : Mix all the above ingredients together, put in clean jar and cover with a closely fitting lid. Keep in the sun and shake it once daily till mangoes are soft.

DRY DATES PICKLE RECIPE   Ingredients: 250 grams dry Dates 1 teaspoon Red chili pepper 5 teaspoons Coriander powder 5 teaspoons aniseed powder 2 teaspoons white cumin powder 3/4 or 1 cup Lemon juice Salt to taste How to make dry dates pickle: Boil the dates until a little tender. Remove the stones and keep them whole. Dry with a clean cloth. Mix all the ground ingredients together with a little salt and fill in the dates. Keep the dates in clean jar. Mix a little salt with lemon juice and pour over the dates, taking care that dates must be covered with lemon juice. Keep aside for 7 days. Shake the jar every other day and serve after one week.

Fish pickle recipe   Ingredients Fish fillet - 1kg Onion - 1.5kg Garlic - 200gm Ginger - 100gm Green chillies - 15 nos Turmeric - 1tsp Pepper powder - 2 tbsp Chilli powder - 3 tbsp Coriander Powder - 6 tbsp Fenugreek powder - 1 tsp White vinegar - 1 litre Salt Coconut or vegetable oil- 2 cups Preparation Cut the fish into half inch cubes. Marinate the fish in turmeric, a little chilli powder and salt. Keep aside. Chop the onions into thin slices. Grate the garlic and ginger. Slit the green chillies. Fry the onions in oil till brown and crisp. Remove into a dry vessel. Fry the ginger, garlic and green chillies till no water and keep aside. Medium fry the fish pieces and keep aside. To the rest of the oil add the chilli powder, coriander powder, pepper powder and fry till crisp. Add the fried onions, ginger, garlic and chillies and mix well. Add vinegar to the mixture and bring to a boil on a slow flame. Add enough salt. Add the fish pieces and stir carefully so that the pieces do not break. Boil till the mixture starts to thicken. Off the gas. Add the fenugreek powder and keep covered on the hot stove. Check the spices and salt and add if required. When it is cooled down, transfer to dry glass jars. Add 2 or 3 crushed garlic cloves on top and cover with an airtight lid. Keep in a cool dark place for a week. Then transfer to a refrigerator. Before using, take the required quantity in a dry glass container and keep at room temperature for half an hour. Use tuna, seer fish or prawns. You can use any fish with no bones.

PICKLED QUAIL EGGS   Quail eggs Water Salt Vinegar (white) Kroger pickling spice Onion, optional Put eggs in cold tap water with 1/2 cup salt and 1 ounce vinegar per gallon of water. Boil for approximately 3-5 minutes. Test by breaking 1 egg after 3 minutes. Stir eggs while they boil a few times to keep yellow (yolk) in the center. Put eggs in white vinegar for 12 hours. Peel eggs (strip membrane). Place in jars. Mix 1/2 white vinegar, 1/2 water, 1 cup salt per gallon solution, 1 box pickling spice per gallon and small amount of onion, if desired. Bring to a boil and pour over eggs in jars.

Sweet Olive Pickle  Ingredients: 500 Ripe Olives 250 gms Sugar 2 tsp Salt 4-5 tsp Mustard powder 1/2 tsp Chilli powder 10 tsp Mustard Oil   Method: Boil Olives in a little water then allow the water to dry. Now rub in all the spices and place the Olives in a glass jar or bowl in Sun for 2-3 days. The pickle is ready.It tastes Delicious

Cucumber Pickle Ingredients : 1/2 cup Rice vinegar 5 tbl cucumber 2 tbl shallot finely sliced 1 tbl palm sugar 1 tbl water chestnut finely sliced 1 tbl red Thai jalapenas sliced  Method : Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick. Slice the tops of the chilis (green ones can be used if red are not available, but Thais like the color contrast), and tap out any loose seeds, and discard, then slice the chilis across into thin rounds. Slice the shallots and water chestnuts. Combine and serve. This will keep 2 or 3 weeks in a referigerator. It is a traditional accomaniment to snacks such as spring rolls, or to barbequed foods.

Mango Jam Ingredients: 4 cups chopped or pureed mangos 2 tablespoons lime juice 7 1/2 cups sugar 1 bottle liquid pectin Directions: Combine first 3 ingredients, mix well and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and at once stir in liquid pectin. Ladle into sterilized 8 ounce glasses.

Pomegranate Jelly Ingredients 3 1/2 cups pomegranate juice 2 tablespoons lemon juice 6 cups sugar 1 pouch Certo liquid pectin (3 oz.) In heavy-bottomed 8-10 quart pan , mix pomegranate juice, lemon juice and sugar. Bring to full rolling boil over medium-high heat, stirring constantly. Stir in pectin all at once. Return to a full rolling boil and boil hard for 1 minute. Remove from heat and skim any foam. Ladle hot jelly into hot, sterilized half-pint jars, leaving 1/4" headspace. Wipe rim and threads clean and seal with two-piece lids and bands. Process in boiling water bath for 5 minutes.

Banana Marmalade 4 lemons 3 21/3 lb bananas 1/2 lb (1 1/2 cups) dried figs 1 cups water 3 lb (8 cups) sugar Cut the lemons into very thin shreds using a mandoline.  Capture all the juice. Place the lemons and water in a small pot and cook until the lemons are very soft.. Chop the figs.  Pour the lemons and water over the figs and let stand overnight.  The next day slice the bananas. Put everything in a big heavy pot and bring to a boil.  Simmer until the sugar is dissolved, them bring to a boil and cook about 10 minutes, stirring, until the setting point is reached. Put into hot, clean jars. Cap and process. Complete seals and cool  This recipe was copied out of a friend's British cookbook.

Apple & cinnamon jelly: Ingredients 24 cooking apples 2 lemons 1 quince 9 cups preserving sugar 2 teaspoons ground cinnamon powder 3/4 pint of water Method - Peel, core and slice the apples. - Put apple pieces into a pan with the sugar, grated rind and juice of lemons, cinnamon and water. - Wipe the quince, remove the core, and coarsely grate the quince, peel included, into the pan. - Put over a low heat, bring to the boil, simmer gently until the apples are pulp, stirring frequently and removing any scum. - Leave to cool, put into clean dry jars. - When cold put on parchment papers and cover with jam lids.

WATERMELON RIND PRESERVES 1½ quarts prepared watermelon rind 4 tablespoons salt 2 quarts cold water 4 cups sugar 1 tablespoon ground ginger ¼ cup bottled lemon juice 1 lemon, thinly sliced (optional) 7 cups water To Prepare Watermelon Rind: Trim green skin and pink flesh from thick watermelon rind; cut into 1-inch pieces. Dissolve salt in 2 quarts water and pour over rind; let stand 5 to 6 hours. Drain; rinse and drain again. Cover with cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind; cover with water and cook until fork-tender. Drain. To Make Preserves: Combine sugar, lemon juice and 7 cups water. Boil 5 minutes; add rind and boil gently for 30 minutes. Add sliced lemon and cook until the melon rind is clear. Pour hot preserves immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. Yield: 6 half-pint jars

FRUIT HONEY RECIPES This sweet fruit product has the consistency of honey, is flavorful and a good way to use all of the fruit being preserved. General directions Save all washed, sound pieces and peelings from fruit used for preserves, pickles, etc. Keep refrigerated until ready to use. Cover with water and slowly cook in a covered saucepan until soft. Then put in a cheesecloth bag and press to remove all juice. Drip the juice through a jelly bag and measure. Place in saucepan and heat. When it boils vigorously, add sugar at the rate of one-half as much sugar as juice. Boil rapidly until consistency of honey then pour into hot jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath. STRAWBERRY HONEY 8 cups strawberry juice 4 cups sugar Follow general directions above for making juice. Sterilize canning jars. Wash and cap strawberries. Crush and add 1 cup water to 1 quart berries. Cook slowly for 15 minutes; strain, measure and bring to boil. When it boils vigorously, add sugar. Boil rapidly until the consistency of honey. Pour into hot jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath.

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