Preserving the foods you love has never been easier, or more enjoyable
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From pickles and jams, to a piccadilli piccalilli - you'll marvel at the ease of preserving the foods you love.
Sweet Mixed Pickles, with Cauliflower, Shallots, Carrots & Bell Peppers
4 c – white vinegar
2 c – sugar
1 T – salt
1 T – coriander seeds
1 T – brown mustard seeds
6 – whole cloves
6 – bay leaves
1 – small head of cauliflower, cut into florets
6 – shallots, cut into wedges
3 c – mini carrots
2 – red peppers, cored and cut into thin wedges
In a large pot over high heat, add the vinegar, sugar, coriander and mustard seeds. Bring this to a rolling boil and stir to dissolve the sugar. Allow it to boil rapidly for 10 minutes before adding the vegetables. Bring it back to the boil and remove from heat.
Piccadilli Piccalilli
1 c – cider vinegar
1 c – white vinegar
1 T – salt
1 t – chili flakes
2 t – mustard seed
2 t – dried basil
3 c – green or very firm tomatoes, seeded finely chopped
1 c – red peppers, finely diced
1 c – red onion, finely diced
1 c – granny smith apple, peeled and grated
In a large pot over high heat, add the vinegars, salt and spices, with a wooden spoon, stir to dissolve the sugar and bring to a boil. Allow this to boil rapidly for 5 minutes. Then add the remaining ingredients and bring back to the boil. Reduce heat and allow this to simmer for 15 to 20 minutes.
Classic Strawberry Jam
8 c – fresh strawberries, stemmed halved
4 c – sugar
¼ c – lemon juice
2 T – unsalted butter
In a large pot over medium heat, add the strawberries, sugar and lemon juice. With a wooden spoon, stir and lightly crush the berries, a little – continue stirring until all the sugar has dissolved and has come to the boil. Once at a boil, stir in the butter. Allow this to boil rapidly for 15 to 20 minutes, stirring from time to time.
At about the 15-minute mark, start to test the viscosity of the jam, by dripping some of the liquid onto a plate and tip the plate, to see how runny it is. It is done, when this no longer runs like syrup. Also start to skim off the foam at this point too.
Canning Instructions
Place the jars, rings, a perforated baking pan, a metal spoon and a couple of pairs of tongs into the dishwasher. Wash them and allow them to go through a complete high temperature drying cycle, before starting the jam. Always use new sealers.
Arrange the jars, rings and sealers onto the newly cleaned perforated bake pan and place in the Convention Steam Oven. Choose the steam mode, at 210°, for 10 minutes.
When you are ready, place or pour the contents into the jars, leaving a quarter inch of space from the top. In the case of the pickles, put one clove and one bay leaf into each, and cover the mixture with brine. Take particular care to not drip anything onto the rim of the jar, as this will prevent the lid from taking a proper seal. Secure the lids firmly and place on a baking pan leaving approximately 2 fingers spacing between each, so to not over crowd.
Cook in the Convection Steam Oven in the steam mode, at 210°, for 15 min.
~ Submitted by Bradlee's Corporate Chef Chris Halpin - Calgary Showroom ~