ALIMENTARI BRUNCH Steak and Eggs $26 Roasted Tri-Tip, Olive Oil Fried Eggs, Arugula, Pickled Onion, Salsa Verde

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CHE FICO ALIMENTARI BRUNCH Steak and Eggs $26 roasted tri-tip, olive oil fried eggs, arugula, pickled onion, salsa verde Creamy Polenta $22 olive oil fried egg, roasted brussels sprouts, cauliflower, agrodolce onions, hoshigaki relish Slow-Cooked Steel Cut Oats $14 sicilian pistachio butter, seasonal fruit preserves, oat milk, olive oil Che Fico Breakfast Sandwich $15 prosciutto cotto, scrambled eggs, caciocavallo, strawberry jam Market Sandwich $15 tomales farmstead creamery liwa, roasted honeynut squash, bosc pear, pepita, daikon sprouts Smashed Avocado $12 tigelle bread, lemon, olive oil, trapani sea salt, chili flake Fresh Market Fruit $12 daily selection from our favorite farms Parmesan Roasted Potatoes $9 herbs, lemon juice, confit garlic, fennel pollen, parmesan Brunch DRINKS SIGHTGLASS COLD BREW $6 CAPPELLETTI SPRITZ $14 SIGHTGLASS HOT $4 MIMOSA $13 HOT TEA $4 OJ $4 A 6.5% surcharge will be added for SF business mandates Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness 834 DIVISADERO STREET | SAN FRANCISCO, CA | 415.416.6980 CHE FICO COCKTAILS $15 DRY NEGRONI - campari, sweet vermouth, orange bitters, dry vermouth, gin HALSEY - meletti, angostura bitters, sweet vermouth, bourbon GRAPEFRUIT - amaretto, olorosso sherry, barathier, tequila WINES BY THE GLASS SPARKLING WHITE ROSATO RED $14gl / $45btl $12gl / $35btl $14gl / $45btl $12gl / $35btl - BARBERA - - MALVASIA - ripe red fruit, tropical fruit, dry, - CORVINA - - PROSECCO - balanced acidity asian pear, crisp, island salinity grapefruit, peach, bright dry $15gl / $50btl - VERDICCHIO - - CESANESE - lemon peel, mineral, cherry, earth, depth apple blossom BEER PETRUS DEL DUCATO FORT POINT TEMESCAL $ 8 $10 $4 $ 6 - SOUR ALE - - NUOVA MATTINA - - SFIZIO - - HAZY IPA - saison italian style pilsner - CRIPSR - ERDINGER helles lager $ 4 - KSA - - N/A BEER - - WESTFALIA - red ale SOFT DRINKS $5 Lauretana Sparkling Water (750 ml) Lurisia Italian Sodas: Lemonata or Chinotto Coke or Diet Coke 834 DIVISADERO STREET | SAN FRANCISCO, CA | 415.416.6980 CHE FICO ALIMENTARI VINO ALL WINES ARE AVAILABLE FOR TAKE AwaY at A $10 DISCOUNT SPARKLING ROSSO CLETO CHIARLI ‘Vigneto Cialdini’ Lambrusco 34 AGOSTINO PAVIA Grignolino d’Asti 40 NV Emilia Romagna lambrusco grasparosa 2018 Piemonte grignolino PALTRINIERI ‘Radice’ lambrusco sorbara 38 REEVE ‘Bosco’ 42 2019 Emilia Romagna lambrusco 2019 Sonoma, CA sangiovese LAHERTE FRERES ‘Ultradition’ Extra Brut 60 PIEMAGGIO Chianti Classico 55 NV Côteaux sud d’Èpernay 2015 Toscana sangiovese RENATO FENNOCHIO Langhe Nebbiolo 58 2017 Piemonte nebbiolo BIANCO RENATO FENNOCHIO ‘Starderi’ Barbaresco 78 DETTORI Vermentino ‘Renousu’ 40 2015 Piemonte nebbiolo 2017 Sardegna vermentino PRÀ Soave Classico ‘Monte Grande’ 50 ANTONIOLO Gattinara (1/2 Btl) 48 2016 Veneto garganega 2014 Piemonte nebbiolo SKIN CONTACT COS Cerasuolo di Vittoria 62 2016 Sicilia nero d’avola, frappato AMPELEIA Toscana Bianco 48 2017 Toscana trebbiano VITEADOVEST Terre Siciliane 44 2018 Sicilia grillo, cataratto.

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& Fruit Preserves
B2909 University of Wisconsin-Extension Cooperative Extension Wisconsin Safe Food Preservation Series Making Jams, Jellies & Fruit Preserves Barbara H. Ingham Contents Jellies and jams 1 Jams 16 Start with the right ingredients 2 Cooking methods for jam 17 Preserves, conserves Jam recipes 20 and marmalades 3 Jellies 24 Fruit butters and syrups 3 Preparing fruit 24 Getting started 3 Extracting juice 24 Fruit 3 Jelly without added pectin 25 Pectin and other gelling agents 5 Jelly with added pectin 27 Acid 6 Processing jelly 27 Sugar 6 Caution! Adjust processing Equipment and containers 9 for elevation 28 For preparing fruit 9 Cooking methods for jelly 28 For measuring 9 Jelly recipes 31 For cooking 9 Freezer or refrigerator jams For filling jars or and jellies 37 freezer containers 10 Cooking methods For processing 10 for freezer jam and jelly 37 Equipment you will need 10 Freezer or refrigerator jam & jelly recipes 39 Making and storing jams Low- and no-sugar jams and jellies 41 and jellies 11 Low- and no-sugar jam Preparing canning jars and lids 11 & jelly recipes 43 For fresh flavor 11 Preserves, conserves, marmalades, For softer or firmer products 11 fruit butters and syrups 51 Steps at a glance 12 Preserves recipes 52 Processing in a boiling Conserves recipes 54 water canner 12 Marmalade recipes 57 Caution! Adjust processing Fruit butter recipes 59 time for elevation 13 Fruit syrup recipe 61 Elevation map 13 Remedies for jellied Storing jams and jellies 14 product problems 62 Remaking cooked jellied products 14 Index 64 Recook with powdered pectin 15 Resources back cover Recook with liquid pectin 15 Recook without added pectin 15 University of Wisconsin-Extension Cooperative Extension ipe, juicy berries, Jellies and jams fresh peaches, R Jellies are made by cooking fruit apples, pears and juice with sugar.
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Agribusiness Handbook Fruit and Vegetable Processing Processing Vegetable Fruit And
agribusiness handbook FruitVegetable and Processing Agribusiness Handbook Fruit and Vegetable Processing Please address comments and enquiries to: Investment Centre Division Food and Agriculture Organization of the United Nations (FAO) E-mail: [email protected] agribusiness handbook Fruit and Vegetable Processing This handbook is part of a series of agribusiness manuals prepared by the FAO Investment Centre Division, in collaboration with FAO’s Rural Infrastructure and Agro-Industries Division. It was prepared for the EBRD Agribusiness team, under the FAO/EBRD programme of cooperation. The production of the manuals was financed by FAO and by the EBRD multidonor Early Transition Countries Fund and the Western Balkans Fund. The purpose of this handbook is to help agribusiness bankers and potential investors in the Early Transition countries (ETCs) and the Western Balkan countries (WBCs) to acquire basic knowledge about the technical features of fruit and vegetable processing and to become acquainted with Alberto Pedro Di Santo Design and page layout recent economic trends in the sector around the world, with a special focus on the ETCs and the WBCs. This volume was prepared by Olivier van Lieshout, Agribusiness Expert, and reviewed by Emmanuel Hidier, FAO Senior Economist, as well as by members of the EBRD Agribusiness team. Electronic copies can be downloaded from www.eastagri.org, where a database of agribusiness companies, including fruit and vegetable processing companies that operate in the ETCs and the WBCs, is also available. Please send comments and suggestions for a future edition of the manual to [email protected]. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
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Play It Safe: Changes and Substitutions to Approved Home
Play it Safe: Changes and Substitutions to Approved Home Food Processing Recipes The safety of the food that you preserve for your family and friends is important to you. The University of Wisconsin-Extension supports using up-to-date, research-tested recipes so that you know that the food that you preserve is both safe and high in quality. Here are a few quick tips on changes and substitutions that you can make to approved recipes that will keep your home preserved food safe to eat. Canning Fruits Sugar is added to canned fruits help preserve color, help firm texture, and for flavor. Choose a light fruit juice such as white grape juice for canning if you wish to reduce sugar in home- canned fruit. You may safely eliminate sugar altogether when canning fruits at home, if you prefer. However, fruit canned in water is generally considered unappealing, and will spoil more quickly once opened. There are no tested recipes for using sugar substitutes such as Sucralose in home canning. Refer to the manufacturer for directions for home canning using a sugar substitute. Canning Meat Meat is low in acid and must be canned in a pressure canner. You may add a small amount of seasoning, onions, or garlic when home-canning meat using an approved recipe without changing the processing time. Canned meat products must never be thickened with flour or cornstarch; rice, pasta or barley must never be added; and fat must not be added – any of these changes can result in an unsafe product. Only add meat when called for in a tested recipe.
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Banquet Menu
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Jellies Jams and Preserves Ût Fieme
fc ^. V/.Z'f^^ C.f Jellies Jams and Preserves ût fieme. tIBR REGElVSe ÄUG26 196I Home and Garden Bulletin No. 56 UNITED STATES DEPARTMENT OF AGRICULTURE Contents Page Four essential ingredients 1 Fruit 1 Pectin » 2 Acid 2 Sugar • 2 Equipment and containers: Equipment 2 Containers 3 Making and storing jellied fruit products 3 Jellies 5 To prepare fruit 5 To extract juice 5 To make jelly 5 To test for dqneness 6 Jams, conserves, marmalades 16 With added pectin 16 Without added pectin. 16 Preserves • • • • • 27 Questions and answers • • 27 Index 29 Prepared by HUMAN NUTRITION RESEARCH DIVISION AGRICULTURAL RESEARCH SERVICE UNITED STATES DEPARTMENT OF AGRICULTURE This publication supersedes Farmers* Bulletin 1800, Homemade Jellies, Jams,and Preserves. This isa OíMM^>'>M^<^ Washinston, D.C. July 1957 Slishtly revised April 1965 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C., 20402 - Price 15 cents Ho^lo- Moie Jellies, Jams, and '^\ß^if ^^^ Preserves ût UOWd I '■''«ç^ Jelly, jam, conserve, marmalade, preserves—any of these fruit products can add zest to meals. Most of them also provide a good way to use fruit not at its best for canning or freezing—the largest or smallest fruits and berries and those that are imperfect or are irregularly shaped. Basically these products are much ahke; all of them are fruit preserved by means of sugar, and usually all are jellied to some extent. Their individual characteristics depend on the kind of fruit used and the way it is prepared, the proportions of different ingredients in the mixture, and the method of cooking.
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