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« SHF#34: Going local... the round-up! | Main | Caramelised fennel & red onion salad with raisins & pistachios »

Sep 03, 2007

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Comments

african vanielje

Fab, I have to 'fess up to the same hausfrau urge. I'm not sure why because we never eat as much as I make. Really looking forward to this one

katrina

wow that is sooo funny!!! i just gone done canning around 30 cans!!! (just this weekend!) not bad for being the first tiem ive ever canned! i caint wait to see what everyone else comes up with!

joey

You've chosen a terrific theme! There have been a lot of savory preserves I've been wanting to try...now's the time :)

Mansi

wow, looks interesting!! i'll have to ask my mom for one of her pickle recipes:)

Jeanne

Great challenge :) I have been kicking around a couple of ideas lately, but I'll keep you in suspense till the end of the month!

Kit

I'm going to have to go looking for recipes - I've always been a sweet preserver! Marmalade and strawberry jam and lemon curd.

Hippolyra

Fab idea I am passionate about preserving - both sweet and savoury, I actually measured and weighed when making an old favourite the other day. I shall write it up in the next few days.

Nikki Richards

AMBER PEAR PRESERVES

This recipe is over 125 yrs old (I've had it for 30 of those yrs).

Makes 4 half-pint jars

4 cups under-ripe pears
3 cups sugar
1-1/2 tbs fresh lemon juice

1. Peel and chop pears. Let stand overnight with the sugar and lemon juice.
2. Put into a large, heavy pot and simmer for approx. 2 hours until pears have turned an amber color. Go by the color more than the cooking time. Stir frequently to prevent sticking.
3. Pour into 4 half pint sterilized jars and seal with lids. Process in a boiling water bath for 10 minutes.
Remove and place on rack until cool.

You're in for a wonderful taste treat!

Nikki Richards

SWEET AND CHUNKY APPLESAUCE
*If you want to make the Peachy Applesauce that everyone here seems to love, then here is what you can do.
Add chopped peaches to this recipe in whatever proportion suits you. I would increase the lemon juice to 1/3 cup, add 2-1/2 lbs of fresh, canned or frozen peaches, stir, and then add extra sugar to taste.
You may also add cinnamon, cloves, and nutmeg to taste.

Makes approx. 3 quarts (6 pints)

4 lbs Granny Smith apples, peeled, cored, and cut into 1/2 in. pieces.
4 lbs McIntosh's peeled, cored, and cut into 1 in. pieces.
2 cups unsweetened apple juice
4 cups sugar
1/4 cup fresh lemon juice
cinnamon, cloves, and nutmeg if desired

1. In a large heavy pot, Place apples and apple juice and bring to a boil; cover and lower heat to a simmer, skimming occasionally, until reduced by half; about 20 minutes.
2. Stir in sugar and lemon juice; continue to simmer until dotted with tender chunks; about 25 min. longer.
3. Remove from heat and let cool slightly.
4. Ladle into hot, sterilized jars and process in boiling water bath for 20 minutes.
5. Place on a towel and let sit overnight to cool.

CONVERSION CHART:
Dry (Weight) Measurements (approximate):
1 ounce 30 grams (28.35 g)
2 ounces 55 grams
3 ounces 85 grams
4 ounces 1/4 pound 125 grams
8 ounces 1/2 pound 240 grams
12 ounces 3/4 pound 375 grams
16 ounces 1 pound 454 grams
32 ounces 2 pounds 907 grams
1 kilogram 2.2 pounds/ 35.2 ounces 1000 gram
Temperature Conversion:
Fahrenheit to Celsius: Celsius to Fahrenheit:
Subtract 32
Multiply by 5
Divide by 9 Multiply by 9
Divide by 5
Add 32

A note about kitchen measurements:
Not all tablespoons are the same. The Australian tablespoon is 20 ml; the British tablespoon is 17.7 ml. In most Canadian recipes, the tablespoon is 15 ml., while the American tablespoon is 14.2 ml.
In British, Australian and sometimes Canadian recipes, the "imperial pint" is used which is 20 fluid ounces. American and sometimes Canadian recipes use the American pint of 16 fluid ounces.

METRIC TO U.S. CONVERSIONS
(LIQUID)
1 ml = 0.033814 fluid ounces
1 ml = 0.061024 cubic inches
1 ml = 0.2029 teaspoons
1 ml = 0.0676 tablespoons
1 deciliter = 3.3814 fluid ounces
1 deciliter = 6.1024 cubic inches
1 deciliter = 20.29 teaspoons
1 deciliter = 6.76 tablespoons
1 deciliter = 27.05 drams
1 deciliter = 0.423 cups
1 deciliter = 0.845 gills
1 deciliter = 0.21134 pints
1 deciliter = 0.10567 quarts
1 liter = 33.814 fluid ounces
1 liter = 61.024 cubic inches
1 liter = 67.6 tablespoons
1 liter = 270.5 drams
1 liter = 4.23 cups
1 liter = 8.45 gills
1 liter = 2.1134 pints
1 liter = 1.0567 quarts
1 liter = 0.26417 gallons
1 liter = 0.029353 firkins

(DRY)

1 liter = 1.8162 pints
1 liter = 0.9081 quarts

(WEIGHTS)

1 gram = 0.035274 ounces
1 gram = 0.0022046 pounds
1 kg = 35.274 ounces
1 kg = 2.2046 pounds

(LENGTH)

1 millimeter = 0.03937 inches
1 cm = 0.3937 inches
1 meter = 39.37 inches
1 meter = 3.281 feet
1 meter = 1.0936 yards

U.S. TO METRIC CONVERSIONS
(LIQUID)

1 teaspoon = 4.929 ml (milliliters)
1 tablespoon = 14.787 ml
1 dram = 3.6967 ml
1 fluid ounce = 29.57353 ml
1 cup = 236.59 ml
1 cup = 2.366 deciliters
1 cup = 0.2366 liters
1 gill = 118.294 ml
1 gill = 1.18294 deciliters
1 gill = 0.118294 liters
1 pint = 473.1765 ml
1 pint = 4.731765 deciliters
1 pint = 0.4731765 liters
1 quart = 9.4635 deciliters
1 quart = 0.94635 liters
1 gallon = 37.854 deciliters
1 gallon = 3.7854 liters
1 firkin = 34.069 liters
1 hogshead = 238.48 liters

(DRY)

1 pint = 0.551 liters
1 quart = 1.101 liters
1 peck = 8.81 liters
1 bushel = 35.25 liters

(WEIGHT)

1 ounce = 28.35 grams
1 pound = 453.59 grams
1 pound = 0.454 kg

(LENGTH)

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