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The TOL Recipe Swap
As promised, here are some of the recipes from today's preserving show.
First off, since there's an actual video to accompany the recipe (and since he cracks me up to no end), Mark Bittman's tomato jam. Leann brought this in, and it was a delicious flip-flopper straddling the line between savory and sweet, with just a hint of hot. I can imagine it on crackers with a hearty cheese, or with roasted poultry... or even just in a surreptitious spoon before bed.
Next up: Brent from Michigan's pickled cherries. Think of them as olives, he told us, with a cherry aftertaste. I was assured by Donna at OSU's Extension Service that while this isn't a USDA-tested recipe, it doesn't present a health risk.
Brent From Michigan's Pickled Cherries
Fill a quart jar with cherries
Add one tablespoon of salt
Add ﾽ cup of vinegar
Fill the jar with water
Seal the jar tightly
Store upright for 12 hours
Then store upside down for 24 hrs
Store upright for a few weeks before opening
Sprinkle lightly with coarse sea salt before serving
And then there was delightful Marjorie, who called in from Redmond and mentioned her favorite preserve:
Green Tomato Mincemeat
Chop up and mix together all of the following:
6 green tomatoes
6 tart apples, peeled and cored
1/2 pound raisins
1 Tb. cinnamon
1/4 C. fruit juice (any kind)
1/4 C. cider vinegar
2 Tbs. orange rind
1 Tsp. salt
1 Tsp. cloves
1/2 Tsp. allspice
1/2 Tsp. powdered ginger
1/4 Tsp. nutmeg
Cook until slightly thickened, approximately 30-40 minutes. Pour into jars, close with two-piece caps, and process in boiling water bath for 15 minutes (longer if at higher elevation).
Shari_in_pjs asked if she could can her own line-caught tuna, and the answer is yes. Here's a PDF from OSU's Extension Service with everything you need to know. We got more information from Emily's mother-in-law, who just wrote us an email with the USDA guidelines that she and a friend use. They make a day of it, she wrote, "getting the first batch in by about noon, then going to lunch while it processes. After we get the second batch in, we relax and have a glass of wine on the deck, weather permitting. I think the process of putting up food with a friend is just as good as eating the product later." (I'm hoping we can get a taste of the "product" at some point. Purely for research purposes.)
And finally, a small note of caution. While all of our guests wanted to spread the word that canning is great for body and soul, Harriet Fasenfest emphasized on her way out the studio that botulism is no joke. Tinkering with a recipe -- adding onions, say, or using less vinegar -- can change the chemistry (and thus the potential safety) of the finished product. When in any doubt, give the good folks at OSU's Extension Service a call: 1-800-354-7319.
Oh, and please drop us a line if and when you make any of these!
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