UTENSIL JARS RECIPES

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HOW TO MAKE STRAWBERRY JAM RECIPE | INA GARTEN | FOOD NET…



How to Make Strawberry Jam Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 pints

Number Of Ingredients 3

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Steps:

  • Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
  • Sterilizing Tips:
  • Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
  • To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
  • Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
  • As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
  • After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

PICKLED GARLIC RECIPE - FOOD.COM



Pickled Garlic Recipe - Food.com image

This pickled garlic is great for snacking on straight from the jar, or you can add it to salads or even cooked recipes. Many grocery stores now carry peeled garlic. If you live near a Korean market, that is a great place to buy peeled garlic, as they always have it and generally have a high turnover, so the garlic is very fresh. I put 1/4 teaspoon of Pickle Crisp in each jar, but Food.com doesn't know what that is, so it won't let me put it in the ingredients list. You can use it or leave it out; I like to use it because it keeps the garlic crunchy. Put it in the jar at the same time as you put the spices in. "Cooking Time" is processing time.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 pints

Number Of Ingredients 9

3 lbs peeled whole garlic cloves
6 cups white vinegar
1 tablespoon pickling salt
1/2 cup sugar
2 teaspoons crushed red pepper flakes, divided
1/2 teaspoon celery seed, divided
1 teaspoon dried oregano, divided
12 peppercorns, divided
4 bay leaves

Steps:

  • Fill a large bowl with ice and fill halfway with water. This is the ice bath you will use to stop the cooking after you blanch the garlic.
  • Bring a very large pot of water to a full rolling boil. Place all the garlic in the boiling water and blanch for 1 minute. Do not wait for the water to return to a boil, begin timing the minute as soon as you place the garlic in the water.
  • Drain the garlic and place it in the ice water bath. Let the garlic stay in the ice water until it is entirely cool.
  • In a large nonreactive pot, combine the vinegar, pickling salt and sugar. Bring just to a boil over high heat, stirring to make sure all the salt and sugar are dissolved.
  • Distribute the spices evenly between 4 pint jars: 1/2 teaspoon crushed red pepper flakes, 1/8 teaspoon celery seed, 1/4 teaspoon dried oregano, 3 peppercorns and one bay leaf in each jar. If you are using Pickle Crisp, now is the time to add it. Add 1/4 teaspoon to each jar.
  • Distribute the garlic evenly between the 4 jars, leaving 1" headspace.
  • Ladle the boiling vinegar mixture into the filled jars, leaving 1/2" headspace.
  • Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
  • Let the garlic sit for at least a month before using, so the flavors can develop. The longer it sits, the better it gets.

Nutrition Facts : Calories 683.2, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1821.1, CarbohydrateContent 141.7, FiberContent 7.5, SugarContent 30, ProteinContent 21.8

STRAWBERRY JAM RECIPE | REE DRUMMOND | FOOD NETWORK
Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
From foodnetwork.com
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STRAWBERRY JAM RECIPE | REE DRUMMOND | FOOD NETWORK
Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
From foodnetwork.com
See details


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STRAWBERRY JAM RECIPE | REE DRUMMOND | FOOD NETWORK
Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
From foodnetwork.com
See details


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Your Recipes Cookbook. Check recipes by Difficulty and Cook Time. | Le Creuset Australia ... Storage Jars & Cannisters; Utensil Holders; Pet Collection; Latest Arrivals; View All Storage; By Colour By Category ... Purchase $300 or more and receive a Craft 3-piece Utensil …
From lecreuset.com.au
See details


ORANGE MARMALADE RECIPE | ALTON BROWN | FOOD NETWORK
10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the ...
From foodnetwork.com
See details


CANNED APPLE PIE FILLING RECIPE | ALLRECIPES
As others mentioned this recipe did need extra spices but it did turn out very well. 7lbs apples filled 4 quart jars and 3 3/4 quart jars. I had just enough syrup for the jars so if you're doing all quart jars you may want to try only six jars …
From allrecipes.com
See details