Pickled Green Tomatoes (from jp)

Pickled Green Tomatoes (from jp)
This crunchy, sour pickle comes from Eastern Europe and is popular in North America, where it is an essential item in any good delicatessen.

Yields about 2 pints, keeps 1 year refrigerated.  Serve with meat, cheese, or with drinks.

2 lb green tomatoes
2-3 fresh or dried red chilies
a few sprigs of dill
2-3 bay leaves
1-1/2 tbsp mustard seed
1 tbsp black peppercorns
4-5 cloves
4 cups cider vinegar
1/2 cup water
4 tbsp honey or sugar
1 tbsp salt

Lightly prick each tomato in several places with a wooden toothpick. Arrange in hot, sterilized jars with the chilies, dill, bay leaves, and spices.

Put the vinegar, water, honey or sugar, and salt in a noncorrosive saucepan.  Bring to a boil and boil rapidly for 5 minutes, then remove from the heat and let stand until warm.

Pour the warm vinegar into the jars.  If there is not enough liquid to cover the tomatoes, top off with cold vinegar then seal.  The tomatoes will be ready to eat in 1 month, but improve after 2-3 months.

jp

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Green Tomato Preserves (from jp)

Green Tomato Preserves (from jp)

Here is a green tomato preserve recipe from an old edition of the Settlement Cookbook.  On the same page are recipes for things like Russian-style radish preserves and Rhubarb/Fig preserves, so edibility by modern palates is not guaranteed.

1 quart sliced green tomatoes
1 quart sugar
1 lemon, grated rind and pulp
1 stick cinnamon

Place tomatoes in skillet.  Add sugar, lemon rind and pulp, and cinnamon.  Let stand several hours to draw juice.  Cook until tomatoes are thick and clear.  Pour into hot, sterilized glasses [canning jars] and seal.

This cookbook has several more recipes that include green tomatoes -- things like chowchow, spanish pickle (piccalilli), green tomato relish (mock mince meat), and a green tomato pickle.  They seem similar to recipes I've already given.

jp, hoping that no critical typos have snuck in

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Green Tomato Chutney 2 (from jp)

Green Tomato Chutney (from jp)

Here's a green tomato chutney recipe from Preserving by Oded Schwartz. He doesn't follow the latest food safety guidelines, so process or refrigerate if you're nervous.  This book has quite the variety of weird and wonderful preserves of all kinds.  I'm also including its pickled green tomato recipe.

This sweet and sour version of a classic recipe is well worth trying. Green tomatoes are notoriously difficult to peel, so if, like me, you do not mind tomato skin in your chutney, there is no need to peel them.

Makes about 3 pints, shelf life 1 yr if heat processed.  Serve as an accompaniment to mature cheese or add to sandwiches.

1-1/2 lb. green tomatoes
1 lb. cooking apples
1/2 lb. onions, coarsely chopped
1 tbsp. salt
3/4 cup raisins (the recipe does not specify what kind of raisins)
2 cups light brown or white sugar
1 cup cider vinegar
grated rind and juice of 2 large lemons
2 tbsp black or yellow mustard seed
2-3 fresh red chilis, seeded and chopped (optional)

For the Spice Bag:

1 tbsp coriander seed
2 tsp black peppercorns
2 tsp allspice berries
1 tsp cloves
2 cinnamon sticks, crushed

Blanch the tomatoes to remove the skin then coarsely chop.  Peel, core, and chop the apples.  Add the peel and cores to the spice bag.

Put the tomatoes, apples, onions, and salt in a noncorrosive saucepan. Bring slowly to a boil, then reduce the heat and simmer for 20 minutes.

Add the raisins, sugar, vinegar, lemon rind and juice, and spice bag. Return to a boil, then simmer for 30 minutes or until thick.  Add the mustard seed and chilies, if using, mix well, and remove from the heat.

Ladle into hot, sterilized jars, then seal.  The chutney will be ready to eat in 1 month.

jp

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Green Tomato Chutney I (from jp)

Green Tomato Chutney I (from jp)

(from the Moosewood Cookbook, p.73)

The mysterious Indian relish, demystified.  It's only slightly more complicated to make than applesauce.  And you can vary its sweetness, non-sweetness or relative spiciness according to your own taste. Preparation time should include an hour to simmer and several hours (or even days) to ripen.  Chutney will keep, if packaged in a sterile, sealed jar (or refrigerated).  Makes in the neighborhood of a quart.

2 lbs. green tomatoes
2 Tbs. freshly-chopped ginger
2 cloves minced garlic
1/2 tsp mustard seeds
1 tsp ground cumin
1 tsp ground coriander
2 tsp salt
1 cup honey
1 cup cider vinegar
cayenne to taste

Chop the tomatoes. Combine everything.  Bring to a boil, then simmer 1 hour, stirring now and then.

Cool before packing.

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Green Tomato Caddo Lake Relish (from jp)

Green Tomato Caddo Lake Relish (from jp)

Here is a recipe from my Texas Home Cooking cookbook.  I'm sure you can reduce or eliminate the jalapenos and/or substitute another milder pepper.  This cookbook also has a chowchow recipe that includes green tomatoes. It too adds jalapenos.

A less complex variation on chow chow.  In Caddo Lake fishing camps, this is served with fresh-caught fried fish and hush puppies.)

4 pounds (10-12 medium) green tomatoes
1 pound onions
1 cup chopped fresh jalapenos
2 cups cider vinegar, preferably unrefined
1-1/2 cups sugar
1/4 cup pickling salt

Coarsely chop the tomatoes, onions, and jalapenos in batches in a food processor, and reserve.

Combine the vinegar, sugar, and salt in a stockpot, and bring to a boil over high heat. Add the vegetables and boil the mixture vigorously for 2-3 minutes.

Spoon the relish into prepared pint canning jars, leaving 1/2" of head-space.

Process the jars in a water bath for 10 minutes.  (Or you could keep them refrigerated if you're worried or don't feel like processing.)

jp

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Pickled Garlic

Pickled Garlic
Makes 2 pints

Tested and loved by the resident garlic-holic. *vbg* The next batch, I am going to try roasting the garlic first, for that lovely roasted flavor.

2 cups distilled White Vinegar
2 tbsp Salt
2 pounds fresh Garlic

• Put the vinegar and salt in a non-corrosive saucepan. Bring to a boil and boil 2-3 minutes. Remove from heat and cool.
• Separate the garlic cloves and blanch for 5-7 minutes to remove the skin.
• Put the garlic in a saucepan and cover with boiling water. Allow to remain for 1 minute and drain.
• Arrange in sterilized jars; pour in the vinegar and seal/process in a canner. I do 15 minutes, for our elevation. I believe 10 minutes will do it in the flatlands. Go by your canning book instructions.
• Keep jars in a cool, dry place and let sit for 1 month before eating.

After opening, a jar will keep in the fridge forever. So.... a day, the way we eat it. *vbg*

Variations:
Substitute flavored vinegar(s).
Add herbs to the vinegar solution.
Add a touch of sugar if you like sweet garlic.
Roasting garlic instead of blanching as called for.

Debbi

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Canning Meat in Sauce

Canning Meat in Sauce

I really didn't have a recipe. Just used about 6 lbs of burger meat, green pepper and onion as much as seems right for your tastes (I only had 1 big onion and used 1 big green pepper), 2 cans tomato paste and some spices. I put a tbsp of garlic powder and onion powder in it, and about 2 tbsp of oregano. I mixed each can of tomato paste with 4 cups of water. I also boiled the burger meat instead of browning it, degreased the broth, and added that broth back in. It was very watery at the beginning. Then I simmered it for hours until it reduced to the way we like it on the sandwiches, rather thick.

I processed it 75 minutes. The canning book says 75 minutes for pints, and I used half-pints so could have probably done it less. However, since it was meat, I just went ahead with the 75 minutes rather than risking a quicker time that would have been a guess. The half-pints give my husband and I each a 4-ounce serving with no left overs. Just the way we like it.

J. Gayle
(7/31/11)

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Homemade Worcestershire, Walnut Catsup and Chili Sauces

Homemade Worcestershire, Walnut Catsup and Chili Sauces

Only attempt the recipes if you have a bit (a large bit) of spare time. They first list what goes into the original with some notes. Then a recipe that is "okay" and has a similar taste. Then a recipe from Joy of Cooking that takes *2* other condiments to be made, then added. It is supposed to be pretty good. Look at the site link below for more information and the recipes listed below from the California BBQ Association.

http://old.cbbqa.org/articles/WorcestershireSauce.html

It is noted below that palm sugar (Indian grocer's stores) and tamarind were very important to the taste, as was the vinegar being malt vinegar. (And I thought that was only for deep-fried beer-battered cod!). Nothing was ever cooked in the original, I think it says below?

A Worthy Try
The following recipe produces a Worcestershire Sauce whose taste is very close to Lee & Perrins. To enhance the complexity, additional aging should be done.

To make one cup:

1 chopped onion
2 cloves of garlic, crushed
1-1/4" thick sliced ginger
3 tbsp yellow mustard seeds
1 tsp peppercorns
1/2 tsp red pepper flakes
1 (1" long) cinnamon stick
1 tsp cloves whole
1/2 tsp cardamom pods
2 cups vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tbsp salt
1/2 tsp curry powder
1 crushed anchovy
1/2 cup water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.

Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

---

A Better One
Joy of Cooking and to my great surprise, ran across just what you are looking for! In order to make it, they want you to make two other sauces first- they are also good, solid condiment recipes and you may enjoy them on their own as well but it will be a REAL labor of love to make your sauce- I will post the Worcestershire first then the other two:


Worcestershire Sauce
(makes 5 cups)

Put into a jug:

1 quart cider vinegar
6 tbsp Walnut Catsup (recipe below)
5 tbsp essence of anchovies or
2 oz. anchovies, finely chopped
4 tbsp Chili Sauce (recipe below)
tiny pinch cayenne pepper
1 tsp salt
1 tbsp sugar

Cork and shake 4 times daily for 2 weeks. Strain into sterile bottles. Cork tightly and store in a cool place.

---

Walnut Catsup
(makes about 3-1/2 quarts)

Pick and bruise 100 immature green English walnuts, still so soft they can be pierced through with a needle. Put them into a crock with:

2 qts vinegar
6 oz salt

Cover, mash and stir daily for 8 days. Drain the liquid and put it into an enamel or stainless steel pan with:

4 oz finely chopped anchovies
12 finely chopped shallots or 1 clove chopped garlic
1/2 cup grated fresh horseradish
1/2 tsp each mace, nutmeg, ginger, whole cloves and peppercorns

Cover and bring mixture to a boil, then simmer gently about 40 minutes.

Filter, cool and add 2 cups port. Pour into sterile glass bottles. Cork well. Cover the corks with wax. Store in a cool dry place.

---

Chili Sauce
(makes about 8 pints)

Wash, peel and quarter 1 peck ripe tomatoes (8 quarts)

Put through a food grinder:

6 green peppers, seeds and membrane removed
1 tbsp dried hot pepper pods
6 skinned large white onions

Add the tomatoes along with:

2 cups brown sugar
3 cups cider vinegar
3 tbsp coarse salt
1 tbsp each: black pepper, allspice, ground cloves
1 tsp each ginger, cinnamon, nutmeg and celery seed
2 tbsp dry mustard

Simmer these ingredients slowly until very thick, about 3 hours*. Stir frequently to prevent scorching. Add salt if needed. Put sauce in small sterile jars. Seal and process in a water bath for 15 minutes. Store in a cool dry place.

I found making this type of sauce in a crock pot more successful. Like making apple butter and thick sauces, you are less apt to get burned sauces.

Shared by Debra
(4/28/11)

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Pear Jelly

Pear Jelly

Again this year, we had a bumper crop of pears. I made three large batches of pear picante sauce. We ate some. Gave a lot away and still had some left over. I don't remember the variety, but these are late pears. We usually have to pick them before they are ripe in order to keep them from early frost. This variety has rather thick skins, and while the flesh is firm and sweet, the skins aren't really, so even eaten fresh they are better peeled. However, you can only eat so many pears...

The Sure-jell box does not give any directions for pear jelly, only jam. I have a regular old-fashioned deep double kitchen sink and one side was HEAPED with washed pears. I *really* didn't want to peel and fine chop any more pears. I did two 5-gallon buckets full for the salsa. So, I read the directions for apple jelly and decided to try a batch. Only I decided to juice ALL the pears at one time, then measure and make the jelly later. Last year, I also had printed from a website a recipe for Pear Vanilla Jam that used real vanilla beans and sounded yummy, but it made a TINY batch and I never bothered to try it.

So, I processed all the pears (stem and blossom end removed, then cut into rough chunks) and in order to boost the pectin, I added 6 pie apples (Haralson?) and the juice of 5 lemons - or so I thought. Two of them were limes that had gone pale as they ripened. Once they were cut in half it was too late, so I added them too. Oh, almost forgot - last year I canned a lot of pear juice and pear/apple juice and no one would drink it. I made it in a steam juicer, so it's not concentrated enough to make jelly on it's own, but I opened the jars and added it to the fruit while cooking instead of the water that was called for on the instruction sheet. When it was all strained and pressed, and reduced a little I ended up with 2.5 gallons of juice!

When I measured out the juice and started heating it for jelly, I added a split and scraped out vanilla bean and the pod which I fished out just before adding the sugar. The jelly is incredible! YUM. I made two batches on Wed. and I ran out of sugar. Hopefully I'll have enough jars to finish up today. It's a lovely clear gold color, even though the bulk juice looks opaque pinky brown in the pot. :-D

BTW - if anyone needs vanilla beans, a friend bought a lot of them on ebay for less than $1 each. I was able to buy a few from her. They are about $5 each in the grocery store.

Denise
(11/06/09)

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Garlic Jelly

Garlic jelly is excellent on meats, especially pork. This recipe does not make much, but the opened jar keeps in the refrigerator a long time. Use common sense of length of time kept, of course.

Garlic Jelly

2 tbsp Butter
1 head of Garlic, separated, peeled and minced
3 cups Sugar
1/2 cup Apple Cider Vinegar
6 oz liquid Pectin

In a large saucepan, combine butter and garlic over medium heat. Cook, stirring constantly, until garlic is light golden brown; 3 to 4 minutes. Add sugar and vinegar. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil. Stir in pectin. Boil 1 minute, stirring constantly. Remove from heat. Skim foam from top of jelly.

Pour into jars, seal and process in boiling water bath for 5 minutes.

Refrigerate each jar after opening.

Yield: about 3 cups of Jelly

Debra
(9/2/09)

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Anita's Pear Butter

Anita's Pear Butter

I un-vented this year before last when a friend gave me 2 big boxes of pears from her tree, ready to eat *now!*

Quarter and core washed pears.

Place in crock pot on low setting, go away for a day or two, stir occasionally.

Once it is cooked down to a sauce, add what ever spices you might want. I added cinnamon, allspice, and nutmeg to taste. You can add cloves, too.

Place in hot jars and pressure can for 20 minutes (using the instructions your pressure canner states for canning pears).  It just doesn't get any easier than this.

Anita
(12/1/06)

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Kimchi de Provence

Kimchi de Provence

1 head Chinese (Nappa) Cabbage--you can use European cabbage but it's just not the same
4 tbsp Kosher salt--PLEASE use Kosher!
1 tbsp Herbes de Provence
1 bunch green onions, chopped, greens and whites
As many cloves of garlic as you can stand, peeled and chopped well--I use at least six

1 glass gallon jar with lid

Chop the cabbage very roughly--I just cut it right across the cabbage every inch or so. Discard the core.

In a big bowl, toss the cabbage, garlic and green onion with the salt and herbes de provence.

Pack into the glass jar. Take the end of your rolling pin (assuming you use a big thick dowel like I do) and lightly pound the contents in the jar. Your goal is not to pulverize but to get the cabbage juice flowing. Screw the lid on and leave on your counter at room temperature for 48-72 hours or so.

Refrigerate after opening. Delicious!

Notes
This is a "white" kimchi, without red pepper. It's not hot at all, but it has the benefits of fermented cabbage, which are numerous, and garlic.

To make more traditional kimchi, take the above recipe, add a nob of ginger peeled and chopped fine, leave out the herbes de provence, and add at least a tablespoon of red pepper flakes. You can add any vegetables you'd like to this, but I suggest staying away from broccoli, except maybe the stems.

Kimchi is very versatile, you can add or leave out garlic, ginger and/or red pepper and many different
flavorings. I do suggest for health reasons you have nappa cabbage as your base and add or subtract other things to it for different tastes.

It will last in your fridge for several weeks, and in fact will "ripen" and improve in flavor as it sits.

Lynn S.
(11/25/06)

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Banana Jam

Banana Jam

Cut up 2 cups of ripe bananas, 1 cup sugar, 2 tablespoons lemon juice.

Place all in saucepan, stir and heat gently until thickens. Place in jars while hot. Makes 3 medium jars of jam.

Enjoy!
Brenda
(6/22/06)

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Slovenian Oil-Packed Roasted Peppers

Slovenian Oil-Packed Roasted Peppers
thread started by Denise (9/16/05)

We have a bumper crop of peppers this year.

My Slovenian grandmother used to roast them, slice them lengthwise and pour olive oil over them to preserve them. Does anyone have details of this process? My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.

We've dried quite a few, but it's just not the same. Frozen ones are okay in stews, but I love those roasted/oiled ones best.

---

Maggie's wrote:
Been there done that, Roast with olive oil. While they're roasting boil jars and lids. Keep in boiling water. Remove one jar at a time, put peppers and oil in and seal.

Oil has to be hot. Be sure to wipe the rim of the jar before you put lid on. Keep lids boiling too.

---

jp's list of links on the 'net for oil-packed roasted pepper recipes (plus a few pickled pepper recipes):

PepperFool Recipes: Canned
There are other canning and pickling recipes on this website.
http://www.pepperfool.com/recipes/canned/oil_packed.html

Vegan Chef
http://www.veganchef.com/recipes.htm

Fiery Foods & Barbecue Central
http://www.fiery-foods.com/dave/pickle.html

Pickling recipes, some at low temperature to minimize mushiness:
University of California, Division of Agriculture and Natural Resources
http://anrcatalog.ucanr.edu/pdf/8004.pdf
(Reply to: My food-service trained mother is horrified by the thought of eating something that did not get pressure canned, but I'm sure that processing these would turn them into mush.)

Check the recipe. Some are safe, some aren't. If you aren't sure, you can probably refrigerate them instead. That should slow down any dangerous spoilage. Although tons of people do eat unrefrigerated oil-packed garlic, peppers, etc., there is still a small risk of botulism.

Another thing to do with roasted peppers is freeze them. They work great for cooking.

--jp, soon to restock the freezer with roasted chilis since it's that time of year again

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Cranberry Marmalade (from Joan)

Cranberry Marmalade (from Joan)

1 grapefruit
1 orange
2-1/2 cups water
3 cups cranberries
5 cups sugar

Cut up and thinly slice grapefruit and orange. Place in pan with water and simmer 20 minutes.

Increase heat to medium and add cranberries and sugar; cook until thick (about 30 minutes).

I think I used to do the jelly test (drop solidifying off the end of the spoon or something?) but I don't remember. This stuff is really good - tastes kind of like English Seville orange marmalade.

Joan
(10/03/04)
(Editor's note: Though it does not state this is a canning recipe, it is listed here because one can if they wish. It is also listed in "Sauces".) Cranberry Marmalade

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Hominy (both Lye and Lime Method)

Hominy (both Lye and Lime Methods)
(Canning method and notes at the end.)

Lye is also known as quicklime.

In a large kettle, bring 1-1/2 gallons of water and 3 tbsp of lye to a boil (take care not to inhale steam from the lye water). Add 1 gallon of clean dried shucked corn. Simmer 10 minutes (no need to stir). Remove from heat and let sit for 25 minutes.

Drain off the lye water and add clean water. Wash with repeated changes of fresh water until the black ends of the corn kernels are loose. Remove the black ends and hulls. Then either soak overnight and follow the "hominy canning" recipe below, or dry and store in a cool place.


Hominy (Soda Method)
(see note 1, below)

Use 2 tbsp of soda and 2 quarts of water for each quart of corn. Follow remaining directions for the lye method, above.


Hominy (Lime Method)
(see note 2, below)

Substitute household lime for lye, following directions for the lye method, above, except cook for two hours or until the hulls loosen.

Hominy Making Hints

o Always use stainless steel, iron, or enamelware for making hominy.

o Stir with a wooden spoon.

o The black ends may be removed by rubbing kernels over a cloth on a washboard, or by using a churn.

o It's OK to miss a few of the hulls and centers.

o Hominy may be used in meatloaf.

o Do not inhale the steam from the lye water.


Canning Hominy

Boil hominy until almost tender. Fill jars 3/4 full. Fill with boiling water. Process 3 hours in boiler, or 90 minutes in a pressure cooker.

---

Notes

Note 1: In the soda method, they appear to mean baking soda (sodium bicarbonate). This agrees with a note I saw in Encyclopaedia Britannica.

Note 2: In the lime method, they appear to mean slaked lime (calcium hydroxide), which would agree with what others have posted on CHILE-HEADS.

The traditional method for making hominy, invented by Native Americans in pre-Columbian times, used a dilute lye solution made from wood-ash leachings.

Flint corn varieties are traditionally used, rather than dent corn varieties, which are used for making flour and cornmeal.

http://www.recipecottage.com/vegetables/hominy01.html

Bushels of Blessings,
Spiral Crone (Lynn)
(10/13/03)

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Apple Butter in the Crockpot Non-Recipe

Apple Butter in the Crockpot Non-Recipe

My crockpot has been spewing apple butter for the last 3 days.

I just threw in apples, added sugar, cinnamon and cloves, and a pinch of salt, turned it on high for an hour, then low for 24 hours or so.

It is sooo good, and easy. I can make applesauce, and slice some for pies while this is cookin'.

I was gifted with bushels of Macintosh apples, some bruised and broken and the deer will get those.

Gail
(9/19/03)

(Note: this can be canned. Follow your canner's directions, etc.)

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Pear and Vanilla Jam

Pear and Vanilla Jam

From "Creating Gourmet Gifts" by Barbara Beckett, published by Allen and Unwin 1992 ISBN 1 86373 246 2. It's a great book.

2 kg (a little more than 4 lbs) under-ripe pears, peeled and chopped
Zest and juice of 2 lemons
3 cups water
1 vanilla bean, split
2 kg sugar

Put the pears, lemon, water and vanilla bean into a pan. Simmer until the fruit is tender. Remove the vanilla bean and add the sugar; stir until the sugar is dissolved. Bring to the boil, and boil hard until setting point is reaches (sugar thermometer 110°C, 220°F), or until a drop sets on a chilled plate and does not run.

Take off the heat and let the jam rest for 15 minutes Ladle into sterilized jars, seal and label. Store in a cool, dark place.

This is a subtle tasting jam, that smells wonderful when cooking. I have found it better to cut the pears up fairly small, the pieces do not disintegrate during cooking, and if you chop roughly, you will large pieces of pear in your finished jam. They can be difficult to spread evenly over your toast. This jam is very popular with my family and friends.

Leigh
licking fingers, in Canberra
(5/15/03)

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Green Tomato Pickles (from Katherine)

Green Tomato Pickles (from Katherine)

I have a delicious recipe for green tomato pickles. It is actually about half sliced onions and half sliced green tomatoes and involves molasses. It's great with cold meat. It's from my English (NZ actually) grandmother. Don't know where she got it.

Okay, I pulled out my family cookbook and here it is:

Take 2 quarts green tomatoes, slice them and sprinkle with salt, let stand for 24 hours; then strain off liquor.

Mix together:
1 qt malt vinegar
1/2 pint dark molasses
1 tbsp mustard, English
1/2 tbsp curry powder
1/2 tsp mixed spice (pickling spice)

Heat to nearly boiling; then put in tomatoes and 3 large sliced onions; 1 small egg-spoon cayenne pepper (this is smaller than a teaspoon). Cook 5 min. can add flour for thickening.

Then I guess you put them in sterile jars. They have to sit for at least a month so the flavor develops.

I haven't made this, but my mother has and it's wonderful. I also have a good recipe for apple chutney if anyone wants it.

Katherine C.
(10/2/02)

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Green-Tomato Jam (Tomates Vertes)

Green-Tomato Jam (Tomates Vertes)

The original source for this recipe is La Cuisine Occitane, by Huguette Castignac, 1973.

Makes about 2-1/2 pints.

2 lb. green tomatoes, sliced (about 4 cups)
3 cups sugar
1 tsp. vanilla extract or 2 tbsp. fresh lemon juice

Layer the tomato slices with the sugar, add the vanilla extract or lemon juice, and let the tomatoes macerate overnight.

The next day, cook the jam over medium heat for approximately 30 minutes, or until it reaches the jelling stage. Be careful: The jam cooks very quickly and will harden in the jars if it is overcooked; it is better to under-cook the jam slightly.

Put in jars. Process in a boiling water bath.

jp
(9/8/02)

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Green Tomato and Orange Jam (from jp)

Green Tomato and Orange Jam (from jp)

(from Preserving by Oded Schwartz.)
Yield about 4 pints, shelf life 1 year, heat processed.

A delightfully fresh breakfast jam.

4 large sweet oranges
2 lemons
2 lb. green tomatoes
3 cups water
4 cups granulated sugar
1-1/2 tbsp coriander seed, roughly crushed

Cut the oranges into slices and remove the seeds. Squeeze the juice from the lemons and reserve the seeds. Tie all the seeds into a piece of cheesecloth. Put the tomatoes and oranges through the grinder or process them in the food processor until they are finely chopped.

Place the chopped tomato and orange in a noncorrosive saucepan with the water and cheesecloth bag. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the orange peel is soft. Add the sugar and the lemon juice to the pan, stirring until the sugar is dissolved. Return to a boil and boil over medium heat, stirring occasionally, for 30-35 minutes, or until it is thick enough for a wooden spoon drawn through the center to leave a clear channel.

Remove the pan from the heat and let the jam settle for a few minutes. Sim if necessary, then remove the cheesecloth bag and stir in the crushed coriander seed. Ladle the jam into hot, sterilized jars, then seal.

jp
(9/8/02)

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Yellow Tomato Preserve (from jp)

Yellow Tomato Preserve (from jp)

(Recipe from Preserving by Oded Schwartz.)

Yellow tomatoes make a wonderfully golden jam. Select sound, slightly under-ripe tomatoes with a good yellow color. Soft, overripe fruit will make a watery preserve. Yield about 3 pints, shelf life 2 years, heat processed.

2 lb. yellow tomatoes
2 lemons, thinly sliced into semicircles
1 lemongrass stalk, finely chopped (optional)
1/3 cup water
3 cups granulated sugar
1 cup light brown sugar

Place all the ingredients in a noncorrosive saucepan. (There is no need to chop the tomatoes.) Bring slowly to a boil, then simmer gently for 15 minutes.

Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

Ladle the preserve into hot, sterilized jars, then seal.

jp
(9/8/02)

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Tomato Marmalade (Mermelada de Tomate)

Tomato Marmalade (Mermelada de Tomate)

The original source for this recipe is Tia Victoria's Spanish Kitchen, by Victoria Serra, 1963. Makes about 2 pints.

1-1/2 lb. large ripe tomatoes, peeled, halved, and seeded
2-1/2 cups sugar
1 cup water
6 tbsp strained fresh lemon juice

Boil the sugar and water together for about 5 minutes to make a thick syrup. Stir in the tomatoes and the lemon juice. Stirring frequently, cook over medium heat for about 45 minutes, or until the tomatoes are translucent and the syrup thick.

Put in jars and cover. Process in a boiling water bath.

jp
(9/8/02)

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Tomato Marmalade (from jp)

Tomato Marmalade (from jp)

(Here's a version from the Gourmet Cookbook, Vol. I, 1950.)

Press ripe tomatoes through a coarse sieve or a colander and drain in a jelly bag or in muslin.

Weigh the pulp remaining in the cloth. For every 2 pounds tomato pulp add 1-1/2 cups apple juice or red currant juice and 1-1/2 cups sugar.

Add a vanilla bean and cook together until the marmalade becomes thick.

Pack, seal, and store.

jp
(9/8/02)

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Sweet Green Tomatoes (from jp)

Sweet Green Tomatoes (from jp)

(Grüne Zuckertomaten, from Preserving by the editors of Time-Life, 1981, p. 154. The original source is Das Kochbuch aus Hamburg, by Dorothee V. Hellermann, 1975.)

Makes about 5 pints.

It may be more tart than sweet; it's in the preserved vegetable section of the cookbook.

5 lb. green tomatoes (about 2-1/2 quarts)
sugar
2 lemons, the peel only, pared into thin strips and scalded
1 tsp vanilla extract

Place the tomatoes in a saucepan, pour in enough boiling water to cover and simmer until soft. Drain the tomatoes, reserving the water.

Measure the tomatoes and measure 3 cups sugar for each 4 cups of tomatoes. Stir the sugar into the cooking water, and boil for about 5 minutes, or until a clear syrup forms. Pour the syrup over the tomatoes and let them stand for 12 hours.

Boil the tomatoes in the syrup for 20 minutes and let the mixture cool.

Cover, and let macerate for two days.

Pour off the syrup and boil until it is thick, about 5 minutes.  Add the lemon peel and vanilla.

Pack the tomatoes into jars and pour on the syrup.  Process in a boiling water bath.

jp
(9/8/02)

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Red Tomato Marmalade (from jp)

Red Tomato Marmalade (from jp)

(Recipe from Preserving by Oded Schwartz.)

Tomatoes make an extraordinarily tasty marmalade, with an elusive flavor that will intrigue and surprise you. Yields about 3 pints, shelf life is 2 yrs, heat processed.

2 lemons
2 lb. firm, ripe tomatoes, peeled, seeded, and coarsely chopped
4 cups granulated sugar
1-1/2 tbsp coriander seed, coarsely crushed (optional)

Thinly peel the lemons and slice the rind into fine julienne strips. Squeeze out the juice.

Place the tomatoes in a noncorrosive saucepan with the sugar and lemon rind and juice. Bring slowly to a boil, then simmer for 5 minutes.

Skim and add the coriander seed, if using. Return the mixture to a boil and boil, stirring frequently, for 30 minutes, until the jelling point is reached.

Ladle into the jars, then seal.

jp
(9/8/02)

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Chow Chow Recipes

Chow Chow Recipes

I'm avoiding work, so thought I'd share some recipes with y'all for things like chow chow and tomato jam. I haven't tried any of them.

---

Chow Chow, from The Gourmet Cookbook, Vol. I, 1950, p.484

In a deep bowl put 2 cups each whole small cucumbers, chopped cucumbers, small pickling onions, peeled, chopped onions, quartered green tomatoes, Frenched string beans, chopped celery, and cauliflower flowerets, and 6 red peppers, seeded and chopped. Cover with a brine made with 1/2 cup salt to each quart water and let them stand overnight.

Drain, rinse with fresh water, and drain. Transfer the vegetables to a preserving kettle, add 1-1/2 quarts cider vinegar, and bring slowly to the boil. Mix together 4 tbsp. flour, 1 cup sugar, 1 tsp. turmeric, and 3 tbsp. dry mustard and add enough vinegar to make a smooth paste. Stir this paste into the boiling vegetables and simmer for 5 minutes, stirring constantly. Fill 6 hot pint jars to overflowing and seal at once.

---

Chow Chow
(from Preserving, by Oded Schwartz, DK, 1996, p. 95)

Any combination of fresh, colorful vegetables can be used. Whole-wheat flour makes a darker, more textured pickle. For a less crunchy pickle, simmer the vegetables in the vinegar for 5 minutes longer.

1/2 lb baby cucumbers, left whole if tiny, otherwise, sliced into thick rings; 1 small cauliflower, divided into florets; 1/2 lb green tomatoes, diced; 4 medium carrots, cut into thick matchsticks; 1/2 lb string beans, trimmed; 10 oz. small pickling onions, peeled; 4 red peppers, sliced; 1 small bunch of celery, sliced; 1/2 cup salt.

For the pickling mixture: 3/4 cup all-purpose or whole-wheat flour, 9 tbsp dry mustard powder, 1-1/2 tbsp celery seed, 1-1/2 tbsp ground turmeric, 1 tbsp salt, 5 cups cider vinegar or malt vinegar, 1-1/2 cups light brown or white sugar.

Put all the vegetables in a large glass bowl. Cover with cold water and add the salt. Mix well until the salt is dissolved, then weight down and let stand overnight.

The next day, drain the vegetables well and blanch for 2 minutes.

To make the pickling mixture, combine the flour, dry mustard, celery seed, turmeric, and salt in a small bowl. Gradually add 1 cup of the vinegar, mixing well to make a smooth, thin paste.

Put the remaining vinegar and the sugar in a noncorrosive saucepan and bring to a boil. Gradually add the mustard paste, stirring all the time. Add the drained vegetables, bring back to a boil, then remove from the heat.

Pack the pickle into hot, sterilized jars, then seal. It will be ready to eat in 2 weeks, but improves with age.

Yields about 6 pints. Keeps for 1 year, refrigerated.

---

Chow Chow
(from Preserving, by the editors of Time-Life books, 1981, p.143)

The original source is The Cook Book by "Oscar" of the Waldorf, by Oscar Tschirky, 1896. Makes about 24 pints.

2 green cabbages, quartered, cored, and cut into small pieces
2 cauliflowers, cores removed, cut into small florets
1 lb. small boiling onions
12 small pickling cucumbers
12 small tomatoes (about 3 lbs)
6 bunches celery, leaves removed, chopped
8 quarts vinegar
1 cup dry mustard
1 cup mustard seeds
1/2 cup Dijon mustard
1/2 cup ground turmeric
1/4 cup ground cloves

Using a separate pan for each type of vegetable, boil the vegetables in water until they are tender. Drain. In an enameled, tinned or stainless-steel pan, mix the vinegar with the dry mustard, mustard seeds and Dijon mustard, the turmeric and cloves, and set this mixture on the heat. When it boils, mix all the vegetables together in a large bowl and pour the vinegar mixture over them. Pack into jars.

Process in a boiling water bath. Leave the relish for a month before using.

---

I have others, but surely that's enough for now, especially for those folks who are not chowchow fans.

Anyone want a Texas version that adds jalapeno peppers to the mix?

--jp, with an odd collection of cookbooks from various relatives
(9/8/02)

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Tomato Jam (from Sue)

Tomato Jam (from Sue)

(from Household Searchlight Recipe Book,1940 edition.)

I knew if I looked long enough I'd find it...

4 lbs tomatoes
4 cups sugar
2 cups vinegar
1 tsp whole cloves
1/2 tbsp broken stick cinnamon
1/2 tsp whole allspice

Peel and quarter tomatoes. Place in preserving kettle with remaining ingredients. The spices may be tied in a loose muslin bag.  Simmer, stirring frequently, until thick.


(Editor's note: We are assuming one cans the jam as instructed for your water bath canner...)

sue in roseville
(9/5/02)

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J. Gayle's Tomato Marmalade

J. Gayle's Tomato Marmalade

4 quarts ripe tomatoes, peeled
Sugar
2 lemons
3 oranges
1/2 oz stick cinnamon
1/4 oz whole cloves

Cut tomatoes into small pieces. Drain off half the juice. Weigh tomatoes; add equal amount of sugar.

Slice lemons and oranges very thin and cut slices into quarters; discard seeds. Tie spices loosely in cheesecloth bag. Combine tomato-sugar mixture, lemons, oranges and spices in a large saucepan. Cook rapidly, stirring frequently, until mixture reaches the jellying point. Remove spices.

Ladle into sterilized hot jars to within 1/8" of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type.

Note: For best results use a large shallow kettle and never cook more than the above amount at one time.

Jola Gayle
In Oar Ridge, Tennessee
(9/4/02)

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2 Corn Relish Recipes (from jp)

2 Corn Relish Recipes (from jp)

The following recipes are from the 1925 edition of the Settlement Cook Book.  I don't know if the mustard is prepared mustard or ground mustard powder.  My guess is prepared mustard.

Corn Relish I

1 qt. raw corn
3 cups cabbage
1 cup stalk celery
2 red peppers, seeded
2 green peppers, seeded
1 onion
1 cup sugar
2 tbsp salt
3 tbsp mustard
3 cups vinegar

Grind or chop the first 6 ingredients, add the rest of the ingredients, cook until corn is tender and bottle and seal.

Corn Relish II

20 ears corn
1 medium head cabbage
4 green peppers
6 red peppers
4 onions, chopped
1 tsp celery seed
1/2 cup salt
2 cups sugar
1/2 cup flour
1/2 tsp tumeric
1/4 lb. mustard
1 qt. white vinegar

Cut corn from cob; cabbage, onion and pepper through food grinder.  Mix flour, tumeric and mustard.  Stir in the vinegar gradually at first, then let come to a boil. Add the rest of the ingredients and boil 1/2 hour.

Bottle, add more vinegar if necessary.  Seal.

jp, with other old cookbooks on the bookshelf
(9/3/02)

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Iowa Corn Relish

This is the recipe I have. Maybe it'll fit your bill. It made a beautiful product, and I enjoyed it.

Recipe from "Farm Journal's Freezing and Canning Cookbook", 1978 edition "Prize Recipes from the Farms of America by the Food Editors of Farm Journal".

Iowa Corn Relish
"Young, tender corn at its flavor peak makes the best-tasting relish".

20 ears sweet corn (2.5 qts. whole kernels)
1 cup green pepper, chopped (3 large)
1 cup sweet red pepper, chopped (3 large)
1 cup onion, chopped (2 medium)
1 cup celery, chopped
1-1/2 cup sugar
1 tbsp canning/pickling salt (I made a note to use 2)
1 tbsp mustard seeds
1/2 tsp celery seeds
2-2/3 cups 5% acid-strength cider vinegar
2 cups water

Boil husked, silked corn ears 5 minutes. Cool in cold water. Cut whole kernels from cobs; measure.

Combine all ingredients in 4-qt. kettle. Simmer 20 minutes.

Ladle relish into 6 hot pint jars, covering with liquid, and filling to within .25 inch of jar top. Wipe jar rim; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

Jola Gayle
(9/03/02)

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Chow-Chow from J. Gayle

For Di's pasties, this is the recipe that this book has. I have no clue if it's like what you want, but it *does* have mustard in it :-)

Chow-Chow from J. Gayle
"Old-fashioned special that today's children like on hot dogs".

1 medium head cabbage, cored
6 medium onions, peeled
6 green peppers, seeded and stemmed
6 sweet red peppers, seeded and stemmed
4 cups green tomatoes, cored (2 lbs)
1/4 cup canning/pickling salt
2 tbsp prepared mustard
6 cups 5% acid-strength cider vinegar
2-1/2 cups sugar
1-1/2 tsp ground turmeric
1 tsp ground ginger
2 tbsp mustard seeds
1 tbsp mixed pickling spices

Put vegetables through food chopper. Place in 1-gallon crock. Add salt and mix well. Cover; let stand 12-18 hours at room temperature. Drain.

In 6-qt. kettle blend prepared mustard and vinegar with wire whisk; add sugar, turmeric, ginger and mustard seeds. Tie pickling spices in cheesecloth bag and add to kettle. Bring to boil; simmer, uncovered, for 20 mintues. Add vegetables; simmer, uncovered, 10 minutes. Remove spice bag.

Ladle into 8 hot pint jars, filling to within 1/4" of jar top. Wipe jar rims; adjust lids.

Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type.

J. Gayle
(9/3/02)

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Cranberry Marmalade

Cranberry Marmalade

1 grapefruit
1 orange
2-1/2 cups water
3 cups cranberries
5 cups sugar

Cut up and thinly slice grapefruit and orange. Place in pan with water and simmer 20 minutes.

Increase heat to medium and add cranberries and sugar; cook until thick (about 30 minutes).

I think I used to do the jelly test (drop solidifying off the end of the spoon or something?) but I don't remember. This stuff is really good - tastes kind of like English Seville orange marmalade.

Joan
(11/19/01)

(Editor's note: Though it does not state this is a canning recipe, it is listed here because one can if they wish. It is also listed in "Sauces".)

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Apple-Cranberry Chutney

Apple-Cranberry Chutney
Yield: 8 servings

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy
Episode #: CL9762

I made a really yummy cranberry/apple chutney the other day, a recipe that came from Food TV. Recipe courtesy Elizabeth Ryan

1-3/4 lbs. tart apples, chopped
2-1/4 lbs. cranberries
2 cups light brown sugar
1-1/4 cups cider vinegar
1/2 tbsp cinnamon
1/2 tbsp salt
1/2 tbsp ground ginger
3/4 tsp ground cloves
3/4 tsp pepper flakes
1/2 lb. dark raisins

Place all ingredients in saucepan and cook 25 to 30 minutes.

I decided to put it in jars and can them in a boiling water bath, but the show said it keeps for 3 weeks in the refrigerator. We used some of it last night on BBQ beef tri-tip and it was wonderful!

Katie in Eureka
(11/18/01)

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Baked Quince Preserves

Baked Quince Preserves

(from The Settlement Cookbook)

2-1/2 pounds quinces, wiped, cored, and quartered
1/4 cup water
2 pounds sugar

Pour water into bottom of a large casserole or covered baking dish. Add fruit and sugar in alternate layers, the sugar on top. Cover. Bake 2-3 hours (or more) in a slow oven, 250°F, basting 3-4 times with the hot syrup. (It's done when translucent.)

Pack in sterilized glasses and seal.

This recipe will also work with crabapples (2-1/2 pounds of larger red crabapples, washed, dried, and with blossom ends removed), or seckel pears (flavored, if desired, with ginger or lemon juice).

jp
(10/16/01)

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Quince Preserves

Quince Preserves

(from The Settlement Cookbook)

Wash, peel, core and cut quinces in 1/2" cubes. Add cold water to cover, boil until tender. Drain juice.

Weigh fruit. For each pound of fruit, use 1 pound of sugar. Boil juice and sugar 5 minutes, add fruit. Boil until fruit is clear and deep red.

Pour into hot, sterilized jars and seal. (...and process in a boiling water bath...)

Following this is a similar recipe that calls for 1 peck quinces, 1/4 peck sweet apples, and 1/2 peck pears.  One adds 3/4 pound of sugar per pound of fruit.  More details on request.

jp
(10/16/01)

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Quince Cheese

Quince Cheese

(from Preserving, by Oded Schwartz)

3 lb ripe quinces, washed to remove fluff, and coarsely chopped
about 8 cups water or hard cider
2-3 strips of lemon rind
juice of 1/2 lemon
granulated sugar
mild oil, such as almond or peanut, for brushing
superfine sugar for dusting

Put quinces in a saucepan with enough water or cider to cover and add the lemon rind and juice. Bring to a boil, then simmer 30-45 minutes until fruit is very soft.

Press the mixture through a sieve or food mill and return to the cleaned pan.

For every 2 cups puree, add 1-1/2 cups sugar. Bring slowly to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer, stirring frequently, 2-1/2 to 3 hours, until the mixture "plops" and is very thick. Remove from heat and let cool slightly.

Brush a baking sheet or roasting pan with plenty of oil. Pour the cooled cheese onto the sheet and smooth to an even layer 1" to 1-1/2" thick. Cool completely, then cover loosely with a clean cloth and leave in a warm, dry place for 24 hours.

Loosen the cheese with a spatula, then turn out onto waxed paper. Cut into squares or diamonds and dust with superfine sugar. Arrange on baking sheets and let dry, loosely covered with baking parchment.

To store, arrange the cheese in layers between sheets of waxed paper in an airtight container.

"Translucent, dark amber, and beautifully fragrant."  Shelf life 2 years, refrigerated.

jp
(10/16/01)

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Paradise Jelly

Paradise Jelly

Wonderful jelly recipe

Use approximately equal parts Quince, Cranberry and Crabapple (or in a pinch, apple) juice.

Follow any good instructions for jelly without added pectin. (quinces are loaded with it, crabapple and apples are too.)

I use an old copy of the Ball Blue Book. This means for about 4 cups combined juice, you use 3-1/2 to 4 cups sugar. Boil til it tests done and jar. It is tasty and a beautiful shade of red.

From my Mom, who was Massachusetts state fair canning champion in 1929.

Helen
(10/16/01)

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Kimchee

Kimchee

1 small cabbage
    (works best with Chinese cabbage but it's not easy to find in Israel)
3 tbsp + 2 tsp salt
2 tbsp finely chopped fresh ginger
1-1/2 tbsp finely chopped garlic
1 tbsp hot red pepper (or more, to taste)
1 tsp sugar

Core the cabbage and cut into 1" pieces. Dissolve the salt in 1-1/2 liters of water. Pour over the cabbage, in a large bowl. There should be enough salt water to cover. If you need more liquid, dissolve 1 tbsp salt in .5 liter water and add. Weight down with a glass plate and a cup. Leave for 12 hours, turning the cabbage occasionally.

Put the ginger, garlic, red pepper, sugar and the 2 tsp of salt in another large bowl. Mix well.

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2 liter jar or crock. Pour enough salt water over it to cover the cabbage, leaving 1" of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days. In the summer, fermentation takes place much faster. Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar with a non-metallic lid and refrigerate.

To serve, remove about 1/4 cup per person of the kimchee solids. The liquid is left behind in the jar and may be used to flavour stews and soups.

Avital
(5/22/01) 
 
Adapted from Madhur Jaffrey, "Eastern Vegetarian Cooking" (1990).

(Editor note: Kimchee is included in the canning section, being a fermented food, in the preserve-family of techniques.)

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Peach Cordial (general method for any cordial)

Peach Cordial (general method for any cordial)

I don't have the recipe handy, but here are the basics.

Peel and slice the peaches. Cook them on the stove top with sugar (amount depends on the peaches sweetness). This eliminates the need to add sugar syrup later.

Put peach mixture into a mason jar and cover with either vodka, white rum or white brandy (other liquors can be tried, these are my favorites).

Add spices, I use cinnamon and clove and sometimes a vanilla bean.

Put in a cupboard and shake every day for a month.

Strain, and taste.  It will be rough at this point.  Put up as long as you can stand it.

After a year (if it lasts that long, I make about 32 quarts at a time, so I have some last the whole year) it will be smooth as silk.

Kim in West Central GA
(7/26/00)

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Pickled Lemons

Pickled Lemons

These usually take 2-4 weeks to make.

It works best with the tiny (walnut-size), thin-skinned lemons that you can find around here but I suppose you could try using regular lemons.

Scrub them well, then cut them into a "flower" (like you're quartering a lemon lengthwise, but leave the four quarters attached at the stem end).

Salt the cut areas. Stick'em in a jar, add some lemon juice to cover and then weight it with something heavy, like a rock or another jar filled with water or a leftover Passover cake. (Just kidding about the last but it would probably work.) The juices should come out of the lemons and cover them. You usually have to add some extra lemon juice at the start because it takes a while for all that juice to come out and you don't want them going moldy at the top.

Then you just leave them on your counter for 2-4 weeks. Refrigerate afterwards.

Avital
(6/12/00)

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June's Beef Jerky

Here's my recipe for heartstoppingly good jerky

June's Beef Jerky
Serving Size: 20

2 pounds flank steak, sliced thin
1/2 cup soy sauce
1/4 cup honey
6 cloves garlic, minced
1 tbsp ginger, grated, heaping
1-1/2 tbsp red pepper flakes
   or 30 grinds black pepper, freshly ground
1 tsp sesame oil
1 tsp worcestershire sauce
1 tsp spoon onion powder
1/2 tsp liquid smoke flavoring

Partially freeze steak to assist in slicing. Remove all extraneous fat, slice thinly (1/4"). Combine remaining ingredients, mix well, and marinate meat overnight. Dry with dehydrator.

j.
(5/22/00)

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Peggy's Kimchee

Peggy's Kimchee

Kimchee is nectar of the gods for those that like spicy foods!

Its a Korean dish, sort of a hot salad dish, fermented cabbage and very easy to make. Can be made with cabbage or cucumbers.

1. Chop up a head of cabbage (or a bunch of cucumbers, if you prefer)
2. Sprinkle liberally with salt (Koreans didn't have refrigeration and salted everything)
3. Sprinkle very liberally with red pepper (my friend who taught me to make this buys red pepper in huge mayonnaise style jars) -- enough to turn the mixture sort of red.
4. You can eat it right away, but its best if you let it sit a few days (in the refrigerator -- food
5. poisoning is too risky!)

Kimchee ferments. Store-bought Kimchee should never be left in a warm car -- the jar will explode and your car will smell like fermented cabbage for weeks. If you drop the jar it will explode. Do not shake the jar (it may explode). Stuff sounds very dangerous, but tastes great!

Peggy in Louisiana
(1/13/00)

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Avital's Cabbage Kimchees (two recipes)

Avital's Cabbage Kimchees (two recipes)

1 lb chinese cabbage, sliced into 1" sections
3 tbsp + 1 tsp salt
2 tbsp finely chopped fresh ginger
2 tbsp finely chopped garlic
2 tbsp cayenne pepper (or real Korean red pepper, if you can get it)
1 tsp sugar

Soak the cabbage in 6 cups of water in which the 3 tbsp salt has been dissolved. Weight it down with something like a glass plate. Leave it for about 12 hours, stirring it around occasionally.

Take the cabbage out with a slotted spoon and mix it with the ginger, garlic, pepper and sugar. Stuff it into jars. Cover with the salt water to about 1" below the jar rim and add the extra tsp of salt. (Throw out the salt water that's left over--you'll have a lot).

Put a clean handkerchief or tea towel over the top of the jar and just let it sit for about a week in winter or maybe 4 days in summer. It'll smell vile but that's part of the fun. Then cover with a non-metallic cap and stick it in your fridge.

The liquid is good to add to soup stock. If you find any dead snails or other once-animal debris, send them to this list.

Oh, almost forgot-- how do you eat it? I like to add a generous quantity to chicken soup before heating it. I stick it on rice and tofu. Also eat it straight out of the jar. *g*

Avital
(1/13/00)

---

(Editor's note: The Recipe below is slightly different in how it is made and tweaks in the recipe, I am guessing, being sent to the list years later.)

Kimchee (from Avital)

1 small cabbage (works best with Chinese cabbage but it's not easy to find in Israel)
3 tbsp + 2 tsp salt
2 tbsp finely chopped fresh ginger
1-1/2 tbsp finely chopped garlic
1 tbsp hot red pepper (or more, to taste)
1 tsp sugar

Core the cabbage and cut into 1" pieces. Dissolve the salt in 1-1/2 liters of water. Pour over the cabbage, in a large bowl. There should be enough salt water to cover. If you need more liquid, dissolve 1 tbsp salt in .5 liter water and add.

Weight down with a glass plate and a cup. Leave for 12 hours, turning the cabbage occasionally.

Put the ginger, garlic, red pepper, sugar and the 2 tsp of salt in another large bowl. Mix well.

Take the cabbage out of its soaking liquid with a slotted spoon (save the liquid) and put it in the bowl with the seasonings. Mix well.

Put this cabbage mixture into a 2 liter jar or crock. Pour enough salt water over it to cover the cabbage, leaving 1" of empty space at the top of the jar. Cover loosely with a clean cloth and set aside for 3 to 7 days. In the summer, fermentation takes place much faster.

Taste the pickle after 3 days to check on the sourness. When it is done to your liking, cover the jar with a non-metallic lid and refrigerate.

To serve, remove about 1/4 cup per person of the kimchee solids. The liquid is left behind in the jar and may be used to flavour stews and soups.

Adapted from Madhur Jaffrey, "Eastern Vegetarian Cooking" (1990).
 posted by Avital
(5/22/01)

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