Spiced Tomato Jam with Powdered Pec N Meal Ideas Using Spiced Tomato
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Spiced Tomato Jam with Powdered Pecn Yield: about 5 half‐pint jars 3 cups prepared tomatoes (about 2‐1/4 pounds) 1‐1/2 teaspoons grated lemon rind 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 4‐1/2 cups sugar 1 box powdered pecn 1/4 cup lemon juice 1. Wash firm‐ripe tomatoes. Scald, peel, and chop tomatoes. Cover and simmer 10 minutes, srring con‐ stantly. Measure 3 cups tomatoes into a saucepot. Add lemon rind, allspice, cinnamon and cloves. 2. Boil canning jars for 10 minutes to sterilize them if under 1000’ elevaon. 3. Place prepared fruit into a saucepot. Add lemon juice. Measure sugar and set aside. 4. Sr powdered pecn into prepared fruit. Bring to a boil over high heat, srring constantly. 5. At once, sr in sugar. Sr and bring to a full rolling boil that cannot be srred down. Then boil hard for 1 minute, srring constantly. 6. Remove from heat. Skim off foam. 7. Pour hot jam into hot jars, leaving 1/4‐inch headspace. Wipe rims. Apply lids and rings. 8. Process half‐pint jars in a boiling water or atmospheric steam canner for 5 minutes at 0‐1,000 feet, 10 minutes at 1,001‐6,000 feet, and 15 minutes above 6,000 feet. Source: So Easy to Preserve, 2015 Meal Ideas Using Spiced Tomato Jam Use as the “T” in BLTs Add to lenl soup Use in baked beans for part of the molasses Mix with mayo for a hamburger’s secret sauce Use in meatloaf instead of ketchup Barb’s Pulled Pork Tacos 2 to 2½ pounds boneless pork shoulder 2 teaspoons kosher salt 1 teaspoon pepper 2 teaspoons ground cumin ½ cup tomato jam 2 jalapenos, sliced into rings and seeded 1 red onion, roughly chopped 8 small flour or corn torllas, warmed 1 cup fresh cilantro leaves 1 lime, cut into wedges 1. Preheat oven to 300°F. Place the pork in the center of 2 large sheets of aluminum foil and season on all sides with salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scaer the jalapenos and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal ghtly. Place in bak‐ ing dish. Roast unl fork tender about 4 hours; let cool. 2. Unwrap pork, reserving the juices. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion and jalapenos over the pork and toss. Serve with the torllas, cilantro and lime wedges. Source: Kra Foods UCCE Central Sierra 311 Fair Lane, Placerville, CA 95667 (530) 621-5528 • http://ucanr.edu/mfpcs Tomallo Green Salsa Yield: About 5 pints 5 cups chopped tomallos 1‐½ cups seeded, finely chopped long green chiles ½ cup seeded, finely chopped jalapeño peppers 4 cups chopped onions 1 cup boled lemon or lime juice 6 cloves garlic, finely chopped 1 tablespoon ground cumin (oponal) 3 tablespoons dried oregano leaves (oponal)1 tablespoon salt 1 teaspoon black pepper Cauon: Wear plasc or rubber gloves and do not touch your face while handling or cung hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. 1. Remove the dry outer husks from tomallos; wash thoroughly. They do not need to be peeled or seeded. 2. Combine all ingredients in a large saucepan and sr frequently over high heat unl mixture be‐ gins to boil, then reduce heat and simmer for 2O minutes, srring occasionally. 3. Ladle hot into clean, hot pint jars, leaving ½‐inch headspace. Remove air bubbles and adjust headspace if needed. 4. Wipe rims of jars with a dampened, clean paper towel; apply two‐piece metal canning lids. 5. Process pint jars in a boiling water canner or steam canner 15 minutes at 0‐1,000 feet, 20 minutes at 1,001‐6,000 feet, and 25 minutes above 6,000 feet. IMPORTANT: You can substute green tomatoes for the tomallos. The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the pro‐ porons of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not subs‐ tute vinegar for the lemon juice. Source: So Easy to Preserve, 2015. UCCE Central Sierra 311 Fair Lane, Placerville, CA 95667 (530) 621-5528 • http://ucanr.edu/mfpcs Herbed Seasoned Tomatoes Yield about 6 pints 12 cups halved cored peeled tomatoes Spice blends, recipes below Boled lemon juice or citric acid Salt (oponal) 1. Prepare canner, jars and lids. 2. Choose desired spice blend(s), below. Prepare the quanty that suits your needs and set aside. 3. Place tomatoes in a large stainless steel saucepan. (For best results, do not layer tomatoes in pan). Add water to cover. Bring to a boil over medium‐high heat, srring gently. Reduce heat and boil gently for 5 minutes. 4. Before packing each jar of tomatoes, add 1 tablespoon boled lemon juice or 1/4 teaspoon citric acid and 1/4 tea‐ spoon salt to the hot jar. Add the specified quanty of your chosen spice blend. Pack hot tomatoes into prepared jars to within a generous 1/2 inch of top of jar. Ladle hot liquid into jar to cover tomatoes, leaving 1/2 inch head‐ space. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rim. Center lid on jar and adjust band to fingerp‐ght. 5. Process in a boiling‐water or atmospheric steam canner for 40 minutes, adjusng for altude. Remove canner lid, wait 5 minutes, then remove jars, cool and store. Source: Ball Complete Book of Home Preserving, 2012 Italian Spice Blend Cajun Spice Blend (Makes enough to season 6 pint 4 teaspoons dried basil jars – 2 teaspoon per jar) 2 teaspoons dried thyme 3 teaspoons chili powder 2‐1/2 teaspoons dried oregano 2 teaspoons paprika 1‐1/2 teaspoons dried rosemary 1‐1/2 teaspoons onion flakes 1‐1/2 teaspoons dried sage 1‐1/2 teaspoons garlic powder 1 teaspoon garlic powder 1‐1/2 teaspoons ground allspice 1 teaspoon hot pepper flakes 1‐1/2 teaspoons dried thyme For each pint jar, use 2‐1/4 teaspoons of spice blend. 1 teaspoon cayenne pepper If oming hot pepper flakes, use only 2 teaspoons per For each pint jar, use 2 teaspoons of spice blend. jar. Mexican Spice Blend (Makes enough to season 6 pint Procedure: jars – 2‐1/2 teaspoons per jar) 1. Combine herbs and spices in a small bowl; set 6 teaspoons chili powder aside. 2 teaspoons ground cumin 2. Prepare tomatoes using recipe above. 2 teaspoons dried oregano 3. Aer citric acid or boled lemon juice is added to 2 teaspoons garlic powder a hot jar according to canning recipe, add spice 2 teaspoons ground coriander blend. 1‐1/2 teaspoons seasoned salt 4. Connue to fill jar and process following instruc‐ For each pint jar, use 2‐1/2 teaspoons of spice blend. ons for canning recipe. If oming seasoned salt, use only 2 teaspoons per jar. Source: Ball Complete Book of Home Preserving, 2012 UCCE Central Sierra 311 Fair Lane, Placerville, CA 95667 (530) 621-5528 • http://ucanr.edu/mfpcs Barbecue Sauce Yield: About 4 pint jars 4 quarts (16 cups) peeled, cored, chopped red ripe tomatoes (about 24 large tomatoes) 2 cups chopped celery 2 cups chopped onions 1½ cups chopped sweet red or green peppers (about 3 medium peppers) 2 hot red peppers, cored, and chopped 1 teaspoon black peppercorns 2 cloves garlic, crushed 1 cup brown sugar 1 tablespoon dry mustard 1 tablespoon paprika 1 tablespoon canning salt 1 teaspoon hot pepper sauce (e.g., Tabasco®) 1/8 to 1¼ teaspoon cayenne pepper 1¼ cups of (5%) vinegar *Cauon: Wear plasc or rubber gloves and do not touch your face while handling or cung hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. 1. Wash and rinse canning jars; keep hot unl ready to use. Wash lids and set aside. 2. Combine prepared tomatoes, celery, onions, and peppers. Cook unl vegetables are so (about 30 minutes). Pu‐ ree using a fine sieve, food mill, food processor or blender. Cook unl mixture is reduced to about one half, (about 45 minutes). 3. Tie peppercorns in a cheesecloth bag; add with remaining ingredients and cook slowly unl mixture is the con‐ sistency of catsup, about 1½ to 2 hours. As mixture thickens, sr frequently to prevent scking. Remove bag of peppercorns. 4. Fill hot sauce into clean, hot jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. 5. Wipe rims of jars with a dampened clean paper towel; apply two‐piece metal canning lids. 6. Process half‐pint or pint jars in a boiling water or atmospheric steam canner for 20 minutes at 0‐1,000 feet, 25 minutes at 1,001‐3,000 feet, 30 minutes at 3,001‐6,000 feet, and 35 minutes above 6,000 feet. Note: There are many types of barbecue sauce recipes and the acidity will vary among recipes. This canning process is intended for this recipe and procedure. Source: Naonal Center for Home Food Preservaon, 2017 UCCE Central Sierra 311 Fair Lane, Placerville, CA 95667 (530) 621-5528 • http://ucanr.edu/mfpcs Choice Salsa Yield: About 6 pint jars 6 cups peeled, cored, seeded and chopped ripe tomatoes 9 cups diced onions and/or peppers of any variety (See Notes on back) 1 and ½ cups commercially boled lemon or lime juice 3 teaspoons canning or pickling salt CAUTION: Wear plasc or rubber gloves and do not touch your face while handling or cung hot peppers.