Putting Up Summer
Preserving fresh foods of the summer to enjoy later in the year is a cooking technique as old as cooking itself. Our forefathers dried, canned, and preserved the bounty of their garden to sustain their needs through the cold of winter. Old jars can be used once sterilized for jams, jellies, and relishes, but do invest in new rubber-sealing lids and new bands. Vinegars can be in recycled glass bottles with a cork or screw-on-top. Most gourmet shops, shops that specialize in imported items (such as Pier 1), and some discount stores have pretty glass bottles made especially for home-made vinegars. Since granulated sugar is a necessary component of making preserves, it's hard to get really good jam using sugar substitutes. The best that we've tried come from the test kitchen of Sweet 'N Low® and we liked one that came from a friend using sugar-free gelatin. If you like to use Equal, they also have some sugar-free recipes at www.equal.com. Blueberry-Peach Conserve (makes four 1/2-pint jars) (Recipe Courtesy of Sweet 'N Low®) 1 medium navel orange 1 large lemon 2 1/2 pounds firm ripe peaches, peeled and sliced 2 cups fresh blueberries 1/3 cup granulated sugar 1/2 cup white grape juice 1 tablespoon plus 1 teaspoon Sweet 'N Low ® Peel the orange and lemon; finely chop rind (zest). Remove seeds from pulp and chop pulp. Place the fruit, their juices, and rind (zest) in a large pot. Add the peaches and blueberries; sprinkle with sugar and let stand for 30 minutes. Add the grape juice and Sweet 'N Low®. Place over medium heat and bring to a boil. Boil, stirring frequently, for 35 to 45 minutes or until fruit is thick and translucent. Spoon into hot sterilized 1/2 pint jars, allowing 1/4-inch head space. Wipe rims with a clean cloth that has been dipped in hot water. Close the jars according to jar manufacturer's instructions and process in a boiling-water bath for 15 minutes. Note: Because Sweet 'N Low® provides only the sweetening and not the preserving qualities of granulated sugar, jams made with Sweet 'N Low® must be refrigerated and used within 2 weeks if not frozen. Per 1 tablespoon serving: 15 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 4 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 0 sodium, 37 mg potassium Diabetic exchanges: FREE ---------------------------------------------------------------------- ---------- Strawberry Jam (makes four 1/2-pint jars) (Recipe Courtesy of Sweet 'N Low®) 3 1/2 pints ripe strawberries 1 cup water 4 teaspoons unflavored gelatin 1 tablespoon Sweet 'N Low® Rinse and hull the strawberries. Crush the berries with the back of a large wooden spoon, or pulse in a food processor or blender. Reserve. Pour water into a saucepan and sprinkle gelatin over top. Let stand 1 minute. Place over low heat and stir for 1 minute, until gelatin is completely dissolved. Remove from heat. Add strawberries and Sweet 'N Low®. Mix well. Pour into 4 hot sterilized 1/2-pint jars. Seal tightly and allow to cool. Freeze. Thaw before serving. Keeps in refrigerator up to 2 weeks. Note: Because Sweet 'N Low® provides only the sweetening and not the preserving qualities of granulated sugar, jams made with Sweet 'N Low® must be refrigerated and used within 2 weeks if not frozen. Per 1 tablespoon serving: 5 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat, 1 g carbohydrate, 0 mg sodium, 26 mg potassium Diabetic exchanges: FREE ---------------------------------------------------------------------- ---------- Sugar Free Strawberry Jam (makes about 3 cups) My friend's mother-in-law gave me this recipe and a small container of the jam. It tastes like fresh strawberries and will be wonderful to take out of the freezer one cold winter day to spread on morning toast. 2 cups sliced fresh strawberries 1 cup cold water 1 0.3 ounce package sugar free strawberry flavored gelatin In a large saucepan, crush the berries and combine with the water and gelatin. Place over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer for 2 minutes. Pour into sterilized 1-cup freezer containers or jars. Allow to cool and cover. Store in refrigerator for 1 week or freeze for up to 3 months. Per 1-tablespoon serving: 3 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 1 g carbohydrate, 0 dietary fiber, 0 cholesterol, 4 mg sodium, 12 mg potassium Diabetic exchanges: FREE ---------------------------------------------------------------------- ---------- Red Pepper Marmalade (makes about 1 1/2 cups) This is a great way to use up extra red bell peppers. Spoon this delicious marmalade over grilled chicken breasts, fish fillets, or hamburgers. It's best at room temperature, so bring it out of the fridge about 30 minutes before serving time. 3 large red bell peppers, seeded 1 large tomato, peeled, cut in half and seeded 1 small onion, peeled 2 large cloves garlic, peeled 2 tablespoons chopped fresh sweet marjoram 2 tablespoons red wine vinegar salt (optional) freshly ground pepper Preheat oven to 450°F. . In a baking dish with cover, place the peppers, tomato, onion, and garlic. Sprinkle with marjoram. Cover and bake for 30 to 45 minutes, or until vegetables are very soft. Purée in a food processor or blender. Press through a coarse sieve. Stir in vinegar and season with salt (if using) and pepper to taste. Transfer to a sterilized glass jar and seal. Refrigerate. Use within 2 weeks. Per 1/4 cup serving: 36 calories (0% calories from fat), 1 g protein, 0 g total fat (0 saturated fat), 8 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 6 mg sodium, 240 mg potassium Diabetic exchanges: 1/2 carbohydrate (1 1/2 vegetable) ---------------------------------------------------------------------- ---------- Mother's Corn Relish (makes 5 pints) When I was growing up in Kansas, my friends and I used to play hide & seek in my dad's cornfield where the corn stalks grew a good head taller than we. Every summer, my mother would put up dozens of jars of this superb relish to give as gifts to friends. I might have been young back then, but not too young to help with shucking the corn or enjoying the sweet and spicy relish. I've updated the recipe, using Splenda sugar substitute and a couple of red jalapeño chiles. 2 teaspoons salt 3/4 cup Splenda sugar substitute 1 1/2 teaspoons dry mustard 1 1/2 teaspoons turmeric 1 quart (1 l) distilled white vinegar 10 large ears of corn, kernels cut and scraped from the cobs 3/4 cup chopped green bell pepper 3/4 cup chopped red bell pepper 1 small cabbage, core removed and thinly sliced 3 large yellow onions, chopped 3 medium ribs celery, chopped 2 red jalapeño chile pepper, seeded and minced In a large saucepan, combine the salt, sugar substitute, dry mustard, turmeric, and vinegar. Bring to a boil and add all the remaining ingredients. Reduce heat and simmer for 45 minutes. Spoon the relish into hot sterilized pint jars and fill the jars with the liquid, leaving about 1/4 inch head space. Seal. Process for 15 minutes in a boiling water bath. Remove sealed jars and place on thick kitchen towels to cool. Store in the pantry. Once open, refrigerate. Per 1/4-cup serving: 68 calories (6% calories from fat), 2 g protein, 1 g total fat (0.1 g saturated fat), 16 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 128 mg sodium, 185 mg potassium Diabetic exchanges: 1 carbohydrate (bread/starch) ---------------------------------------------------------------------- ---------- Summer's Best Vinegar (makes 2 cups) This is one of my favorites. You can make it with the familiar green basil or ruby-colored opal basil; the latter will give you a pale pink vinegar. The vinegar's particularly wonderful sprinkled over sliced tomatoes and tossed green salads. 12 small sprigs fresh basil, washed and dried 3 cloves garlic, peeled 2 cups (480 ml) white wine vinegar Fill a sterilized bottle or jar with the basil and garlic. Fill with the vinegar. Cap and label. Store in a cool dark place for 3 to 4 weeks. Check the bottle occasionally to make sure the basil is cored with vinegar. If not, add additional vinegar and recap. Use within 1 year. Per 2 tablespoon serving: 10 calories (0% calories from fat), 0 protein, 0 total fat (0 saturated fat), 2 g carbohydrate, 0 dietary fiber, 0 cholesterol, 0 sodium, 40 mg potassium Diabetic exchanges: FREE ---------------------------------------------------------------------- ---------- Peach Vinegar (makes about 1 pint) This is a delicate vinegar with a lovely pale peach color. Sprinkle over sliced fresh fruit or a salad of baby greens that's been tossed with a drizzle of almond, hazelnut, or walnut oil. 3 medium firm ripe peaches, about 3/4 pound total 1 3-inch (7.5 cm) cinnamon stick, broken into 6 pieces 1 1/2 cups (375 ml) to 2 cups (500 ml) champagne or white wine vinegar Pit the peaches and coarsely chop without peeling. Divide the peaches between 2 sterilized 1-pint jars. Add 3 pieces of cinnamon stick and pour 3/4 cup vinegar into each jar. If the peaches are not completely covered by the vinegar, add the remaining 1/2 cup. Cover and refrigerate for 2 weeks. Strain the vinegar and peaches through a fine mesh sieve, then pass through a coffee filter. Pour the vinegar into a sterilized vinegar bottle, cap, and label. Store at room temperature. Use within 2 months. Per 2-tablespoon serving: 10 calories (0% calories from fat), 0 protein, 0 total fat, 0 saturated fat, 2 g carbohydrate, 0 dietary fiber, 0 cholesterol, 0 sodium, 40 mg potassium Diabetic exchanges: FREE ---------------------------------------------------------------------- ---------- Pickled Okra (makes 1 pint, 10 servings) If you like okra as we do, you'll find yourself making this recipe again and again. A jar of pickled okra from a specialty store is expensive. You can make these for just pennies and they are so delicious. 3/4 pound fresh okra 1 clove garlic, peeled 1 teaspoon dill seed 1 teaspoon celery seed 1/4 teaspoon whole mustard seed 1 small dried hot red chile pepper Pickling Solution: 3/4 cup cider vinegar 1/2 cup water 1/2 teaspoon pickling spices 12 whole black peppercorns Trim the okra stems, taking care not to cut into the okra. Place the garlic, dill seed, celery seed, mustard seed and chile pepper in the bottom of a sterilized wide-mouth pint jar. Loosely pack okra vertically in the jar. In a small saucepan, bring the ingredients for the pickling solution to a boil. Insert a metal knife into the jar to keep the jar from cracking as you pour the boiling solution into the jar to cover the okra. Seal with the lid. Let stand for 30 minutes to cool, then refrigerate. Use within 1 week. Per serving: 14 calories (0% calories from fat), 1 g protein, 0 total fat (0 saturated fat), 3 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 3 mg sodium, 122 mg potassium Diabetic exchanges: FREE --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
