Posts Tagged With: preserving

Mandarine marmalade

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Preserving food – like making jam or pickling veggies – sounds like it’s going to be really difficult. But sometimes it isn’t! Especially if you stick to small batches of produce…

Fresh from the garden: mandarines, lemon
Recipe source: adapted from a recipe by Billy Law on atablefortwo.com.au
Makes: about 500ml

Equipment:

  • Chopping boards & knives
  • Large & med mixing bowls
  • Muslin cloth or Chux
  • Citrus juicer
  • Large stockpot
  • 3 small saucers
  • Scales
  • Cup measure
  • Spatula
  • Wooden spoon with flat end
  • 2 or 3 small jars
Ingredients:

  • 1kg mandarines
  • 600g sugar
  • 3 cups of water
  • 1/2 lemon

 

What to do:

  1. Peel mandarines carefully, trying to keeping peels in one piece if possible. Then cut half of the peels into thin strips (julienne strips) – as thin as possible – and set aside.
  2. Remove as much of the white pith as possible and set aside.
  3. Gently cut the mandarines in half crosswise, remove the seeds and set aside too. Use a clean muslin cloth or new piece of Chux, wrap the seeds and pith together tightly.
  4. Juice the half lemon.
  5. Add mandarines, peel strips, the parcel of pith and seeds, lemon juice, sugar and water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved.
  6. Bring to the boil, then reduce heat down to medium and let it bubble away for about 30 minutes, stirring occasionally until set point is reached.
  7. Set point testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again.
  8. Once ready, remove the parcel and discard the pith and seeds. Pour the marmalade into hot sterilised jars. Seal 15 mins later, or when the jars are cool enough to handle.
  9. How to sterilise jars: Preheat oven to 160C. Wash jar with warm water and a spot of dish washing liquid, drain, leave on a baking tray right side up and put in the oven. Let it sterilise for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into the hot jar, or vice versa as it will shatter. Seal the jar when it’s cool enough to handle.

Notes: What does preserving mean? What is pith? What is the set point?

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Rhubarb and vanilla jam

This must be the easiest jam to make in the whole wide world! And, as with all jam-making, small quantities are best: quickest to prepare and also to bring up to that all-important setting point. And if you find you don’t have the exact kilo of prepared fruit, just weigh out the equivalent amount of sugar.

Fresh from the garden: rhubarb, lemon

Recipe source: Melissa

Makes: 3 or 4 medium jars

Equipment:

  • 4 medium jars with good lids
  • Oven tray
  • Paper towel
  • 3 small saucers
  • Chopping boards and knives
  • Scales
  • Citrus juicer
  • Heavy-based wide stockpot
  • Wooden spoon with flat edge
  • Spatula
  • Small serving bowls
Ingredients:

  • 1kg rhubarb
  • 1kg sugar
  • 1 vanilla pod
  • 1 large lemon

What to do:

To sterilise jars:

  1. Wash your jars in hot, soapy water, rinse and then drain them upside-down.
  2. Place on an oven tray right-side-up and slide them into the oven. Turn on the oven to 160C. Leave them there until
  3. Wash the lids, rinse and drain them. Wipe them dry with a piece of paper towel and keep your fingers away from the inside of the lid!

To make the jam:

  1. Put 3 small saucers in the freezer.
  2. Wash the rhubarb stalks and trim the edges. Slice each stalk into 3cm pieces and weigh to make sure you have 1kg.
  3. Slice the vanilla pod lengthways and scrape out the seeds, then cut each pod half into two.
  4. Cut the lemon in half and squeeze out the juice.
  5. Put the rhubarb into a preserving pan or a heavy-based wide stockpot with the measured sugar, vanilla seeds and pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
  6. Boil for about 10 minutes until the fruit is soft, stirring with the flat-ended wooden spoon every minute or so. Test for the setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam – if the surface wrinkles it is ready, if not, keep cooking for 2 minute intervals, testing in between.
  7. Once the jam is ready, let it cool for about 10 mins before ladling into your warm sterilised jars and sealing with the clean, dry lids.
  8. Label with the name and date when cool. Will keep for at least 12 months in a cool, dark place.

Notes: What does to sterilise mean? What is the setting point?

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Honey pickled kohlrabi

Kohlrabi has to be the ugliest veg in the whole world, but its taste is somewhere between cabbage and apple! This is a great preserving recipe. Keep in the pantry for up to a year but once opened keep in the fridge and eat within 2 weeks.

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Fresh from the garden: kohlrabi

Recipe source: adapted from a recipe on puttingupwitherin.com

Makes: 4 large jars

Equipment:

  • Chopping boards and knives
  • Peelers
  • Measures: cup, tablespoon, teaspoon
  • Scales
  • Medium stockpot
  • Ladle & wooden spoon
  • Funnel
  • Paper towel
  • 4 x 470ml jars with lids
Ingredients:

  • 4 large kohlrabi heads
  • 1 litre apple cider vinegar
  • 1 litre water
  • 120g honey
  • 4 star anise
  • 2 teaspoons whole caraway seed
  • 1 tablespoon non-iodized sea salt

What to do:

To sterilize the jars:

  1. Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  2. Place all the jars onto an oven tray, the right way up, and slide into the cold oven. Heat oven to 160C and leave to sterilize for 15 mins.
  3. Drain lids into the colander, then dry them with clean pieces of paper towel, taking care not to touch the inside of the lid.

To prepare the recipe:

  1. Wash the kohlrabi and then peel off the skin. You may need to ask an adult to help you slice the skin off if it is tough. Carefully cut into thin slices, then each slice into thin matchsticks.
  2. In a medium-sized stockpot combine vinegar, water, honey, star anise, caraway seeds and salt. Bring to a boil.
  3. Bring out the jars and leave to cool for a few minutes, then using tongs carefully pack the sterilized jars with kohlrabi matchsticks, leaving a bit of space at the top and not touching the inside of the jar.
  4. Then place the funnel into jar and ladle the hot honey brine (including caraway seeds) over kohlrabi leaving approx. 1cm headspace and including one star anise per jar.
  5. Using a clean piece of paper towel, wipe the rims, apply the dry lids and then process in hot water bath for 20 minutes (see Melissa).
  6. Let pickles sit a cool dry place for at least 3 weeks before consuming. 

Notes: What does kohlrabi look & smell like? Do you like pickles?

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Kitchen News October 20th 2015

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Goodness, so much on! A ripper of a GPs Day with all Farmer Rob’s sausages gone, loads of tea towels* sold and most of the jars of pickles, jams and marmalade… Congratulations to all who bought the Honey Pickled Kohlrabi too – please let me know what you do with it and there will be a prize for the best answer! Thanks as always to the small army of wonderful ladies (and grandad Johnny) who gave their valuable time on a hot day to raise funds for the SAKGP, and especially Christina (Maia and Juno) who was with me ALL DAY helping Farmer Rob & Miss Toole, I mean Mrs Lawlor! Thank you!

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*Tea towels! If you have been out of the loop this week you may have missed out on the tea towel story… All our students by year – all the way through from K to 5/6 – have illustrated their face and are included on a beautiful and present-worthy tea towel (75% linen, 25% cotton!). They are $15 each and will be sold on Monday and Friday mornings from 8.45am before school. Look out for us around the office and form an orderly queue please!

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So last week we had some of the groups chopping, pickling, sterilising and canning beetroot and kohrabi and rhubarb and blood oranges to get jars shop-ready, so this week the pressure is off and it’s back to B.A.U… Spinach and ricotta calzone, Silverbeet soup with curry spices and coriander, Leafy poached egg salad with kale & herby mayo and even a new recipe with yet another way to spell tabouleh, tabboulleh etc: Green tabule salad for spring. So there you go!

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Term 4 is a busy time of year and historically volunteer numbers always drop off, even though we still really need you. A glance at VolunteerSpot and you will see – we had no parent helpers for one of our classes this week, only one for another and just two parents for another. We are set-up to run five groups for every class – with ingredients bought and vegetables harvested – but in most stages are only able to run as many groups as there are adults, for obvious safety reasons. It’s such a pity for the children to be prepped for a dish and then to realise they are not able to make it due to low adult attendance. Please, if you can come and help please do! There are not many lessons left til the end of the year so we’d love to see you if you can spare the time. Thanks

Love Mx

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Green tomato chutney

This is the best way to use up the last of the green tomatoes and preserve them for the cooler months. Don’t forget to stir the pot regularly!

I also water-bath the jars after sealing by placing them in a large pot, not touching, on a clean tea towel in about 15cm of cool water. I set the pot to boil for about 10 minutes, and then carefully remove the jars with tongs. I leave them to cool and then label the jars. This ensures preservation.

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Fresh from the garden: tomatoes, onions, apples, garlic, bay leaves
Recipe source: adapted from a recipe by Jeremy & Jane Strode
Makes: About 4 large or 6 small jars

Equipment:

  • Colander
  • Mixing bowls – 6 mixed sizes
  • Chopping boards and knives
  • Microplane grater
  • Heavy based stockpot
  • Wooden spoon
  • Scales
  • Measures: jug, tablespoon, teaspoon, ½ teaspoon
  • Jars with metal lids
Ingredients:

  • 1kg green tomatoes
  • 500g brown onions
  • 200g apples
  • 2 cloves garlic
  • 1 knob fresh ginger
  • 1 tablespoon sea salt
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 2 teaspoon yellow mustard seeds
  • 1 teaspoon ground white pepper
  • 3 cloves
  • 2 bay leaves
  • 1 teaspoon chilli flakes
  • ½ cinnamon stick
  • 300ml cider vinegar
  • 225g brown sugar

What to do:

  • Wash the tomatoes, drain into the colander and discard any with holes or are mushy. Chop them into small pieces.
  • Peel and chop the onions, apples (discarding the cores) and garlic.
  • Peel the ginger and carefully microplane into a small bowl.
  • Place tomatoes, onion, apples, garlic, ginger, salt, all the spices and half the vinegar in a heavy-based stockpot. Bring to the boil and simmer, stirring, for one hour.
  • Add remaining vinegar and the sugar and simmer for another 90 minutes or until thick. Stir regularly to prevent catching.
  • Spoon hot chutney into sterilised jars and cover with airtight lids for one month before serving.

Notes: Why are the tomatoes green? What is a microplane grater? Why we do have to cook the chutney for so long? Why do we leave the jars for a month before serving?

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Sean’s chilli oil

This chilli oil can be fired up with finely chopped bird’s-eye chillies if you like more fire than the nutty sweetness of the standard recipe. It is also worth grabbing some disposable gloves for this recipe as prolonged contact with chillies will burn the tips of your fingers!

From the garden: chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Makes: about 700ml

 ourkitchengarden.net

Equipment:

  • Plastic gloves
  • Heavy-based stockpot
  • Slotted spoon
  • Colander
  • Paper towel
  • Food processor
  • Glass jars
Ingredients:

  • 250g long red chillies
  • 500ml olive oil
  • ¼ head garlic

What to do:

  • Pre-heat the oven to 160C.
  • Wash and drain the jars and place right side up on the baking tray. Slide into the oven for 10-15 minutes.
  • Wash and drain the lids and place in the small saucepan. Cover with water and set to boil for 2 or 3 minutes. Drain into a colander and then wipe out with a fresh piece of paper towel, taking care not to touch the inside of the lids.
  • Meanwhile put on some plastic gloves before slicing chillies lengthways and scraping out seeds, discarding the seeds.
  • Lightly crush and peel and the garlic cloves.
  • Place chillies in a heavy-based stockpot with the olive oil and garlic.
  • Bring to a gentle boil over a moderate flame, and fry until the chillies and garlic are deep golden and all their moisture has evaporated.
  • Lift out chillies and garlic with a slotted spoon and leave to cool.
  • Bring the jars out of the oven and leave to cool for a few minutes.
  • Process cooled chillies and garlic pulp to a coarse paste with just enough oil to lubricate the motion.
  • Stir the puree into the oil and then carefully pour into the sterilised jars.
  • Shake well before using.

Notes: What does to sterilise mean? Why can’t we touch the inside of the lids? Why do we need gloves to prepare the chillies?

 

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Stephanie’s preserved lemons

We have been quite successful in our preserving efforts at Bondi – olives from our trees, bouillon from our veggies, chilli oil to dress fresh pasta, and the odd jam here and there… I’m looking forward to seeing how the lemons turn out with Stephanie Alexander‘s recipe – and what we can make with them!

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Fresh from the garden: lemons, bay leaves
Recipe source: Stephanie Alexander
Makes: 1 large jar

Equipment:

  • Large jars with lids
  • Paper towel
  • Chopping boards and knives
  • Measures: tablespoon
  • Large bowl

 

 

Ingredients:

  • 250g coarse kitchen salt
  • 10 or more thick-skinned lemons (depends on the size of the jar)
  • 2 bay leaves
  • 8 cloves
  • 2 sticks of cinnamon
  • 10 peppercorns
  • Extra lemons for juice

What to do:

  • First, sterilise your jars. You can do this by washing the jars in soap and hot water, and then or placing in a 150C oven for 10 minutes until dried thoroughly. Fill the jars while warm.
  • Wash and then dry the lids with a clean piece of paper towel.
  • Scrub the lemons clean, wipe dry with paper towel, then chop into quarters, removing any pips. Discard any lemons with imperfections.
  • Scatter a large tablespoon of salt into your sterilised jar.
  • Place the lemons into a large bowl and cover with remaining salt.
  • Tear the bay leaves into pieces and break the cinnamon sticks into shards.
  • Pack the lemons tightly into the jar, skin side out, inserting pieces of bay leaf, pepper, cloves and cinnamon at intervals.
  • Press down hard on the fruit so that as much juice is released as possible.
  • Make sure that the lemons are completely covered in juice, otherwise mould will develop. If required, squeeze extra juice into the jar to cover the lemons.
  • With a fresh clean piece of paper towel, wipe the cap of the jar free of salt. Tightly close the lid.
  • Leave in a cool, dark cupboard for at least a month before using. Refrigerate the lemons once you have opened the jar.

 Notes: What is a preserve? Why do the lemons have to be completely covered? What could we use the preserved lemons for afterwards?

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Our Bondi olives

These olives were picked from our own trees here at Bondi at the end of February and beginning of March this year. They spent about 2 months brining, both black and green, separated by harvest date & slit on two sides – the first week with a daily change of 1/3 of a cup of salt to a litre of water & then a weekly change of the same… In 2013 we harvested about 4.5kg of black and green combined & they have been brining for 2 months. This recipe is for preserving some olives & eating the rest – the jars of olives are even better after a week & will last undisturbed in the cupboard for at least 12 months; once opened will last for about a month in the fridge.

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Our olives!

Fresh from the garden: olives, rosemary, thyme, sage
Recipe source: Melissa
Makes: 3 jars plus a bowl to eat!

Equipment:

  • Slotted spoon
  • Paper towel
  • 3 small jars with metal lids
  • Knife – small
  • Baking tray
  • Saucepan
  • Oven mitts
  • Small ladle
  • 4 little bowls to serve with separate bowls for pits
Ingredients:

  • 500g black & green olives in brine
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • A small handful of thyme sprigs
  • 4 garlic cloves
  • 1 orange
  • 2 teaspoons fennel seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon chilli flakes
  • 4 bay leaves
  • 2 or 3 cups extra-virgin olive oil

What to do:

  • Preheat oven to 160°C.
  • Thoroughly wash jars and lids in hot soapy water, rinse well and leave upside down to drain.
  • When the oven is ready, place jars right-side up on the baking tray and slip into the oven for 5-10 minutes until totally dry. Wipe the lids with paper towel to make sure perfectly dry.
  • Meanwhile scoop olives out of the tub and into the colander with the slotted spoon and rinse in cold water, checking each olive and discarding any that are mushy. Pat dry with paper towel.
  • Wash and thoroughly dry all the herbs and strip the leaves from their stalks.
  • Peel the garlic cloves and gently crush each clove with the back of a knife to break.
  • Carefully slice 1 cm-wide strips of zest from the orange, trying to take just the peel and none of the white pith.
  • Pour the olive oil into the saucepan and add the olives, herbs, chilli, bay leaves, fennel seeds, garlic and orange strips. Heat over medium-low heat until warm & smelling lovely.
  • Using oven mitts slide the tray of jars out of the oven. Using the ladle, carefully fill each jar with a good combination of olives, herbs, spices, orange peel, and garlic. Fill right to the top with olive oil and then seal each with its lid.
  • Spoon the remainder into the four little bowls and place each on a plate with a spare to catch the pits.

Notes: Why don’t we use the olives straight from the trees? Why are they green & black? What does ‘marinate’ mean? Why do we heat up the olive oil? What other ingredients could you use?

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Olives, jarred

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Cornersmith’s winter bouillon

This recipe is a ‘sister recipe’ to the Cornersmith Salad. The aim of this recipe is to use up the excess vegetable parts – carrot tops, fennel tops, spinach stems, parsley stems etc. The recipe can be varied with the seasons by adding what you have on hand.

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Fresh from the garden: leeks, fennel, carrots, parsley, mint, coriander, onions
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville
Makes: about 20 medium to large jars

Equipment:

  • Jars and lids
  • Large oven tray
  • Paper towel
  • Scales
  • Chopping boards& knives
  • Large bowls
  • Wooden spoons
  • Food processor
  • Funnel
Ingredients:

  • 1kg brown onion
  • 1kg leeks
  • 1kg fennel, including tops
  • 1kg Dutch carrots
  • 1kg celery
  • Carrot tops
  • 4 bunches parsley
  • 2 bunches mint
  • 2 bunches coriander
  • 200 sundried tomatoes
  • 2 heads garlic
  • 1kg fine cooking salt

What to do:

  • Preheat the oven to 140C.
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • Wash (and scrub if needed) all the vegetables and herbs. Peel the onion & garlic, and carrots if needed.
  • Using the large knife, chop all ingredients into medium sized chunks.
  • In a large bowl, mix the ingredients thoroughly with the salt so it is mixed in evenly.
  • In batches if necessary, add the ingredients to the food processor.
  • Process into a thick paste.
  • Put the funnel into the top of the sterilized jars.
  • Fill the jars and seal tightly.

Notes:This is used as a replacement to stock: one or two teaspoons dissolved in 500ml boiling water. It can be added to stews and soups or any meals that need a boost of flavour.

Bouillon will last for 6 months unopened and stored in a cool dark place. Once opened,it will last for 3 months in the fridge.

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Cornersmith’s pickled beetroot

We pickled our own beetroot last week for the HalloweenFete… As long as your jars & lids are scrupulously clean and sterilised, the beautiful jars should last for ages! Not that our fete jars did however…

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Fresh from the garden: beetroot
Recipe source: Alex and Jamie at Cornersmith Café, Marrickville

Equipment:

  • Chopping boards and knives
  • Potato peelers
  • Food processor with vegetable blade attachment
  • Paper towel
  • Oven mitts
  • Large saucepan & wide pan
  • Tongs
  • Scales
  • Wooden spoon
  • Measures – cup, 1/4 cup, tablespoon
  • Glass jug for pouring
  • Jars and lids
  • Labels
Ingredients:

  • 3kg+ medium size beetroot
  • 1 litre white wine vinegar
  • 1 litre water
  • 1¾ cups raw sugar
  • ¼ cup salt
  • 2 tablespoons peppercorns
  • 2 tablespoons dried dill

 What to do:

  • Preheat the oven to 140C.
  • Wash the beets.  Trim off the leaves for another use.  Weigh the beetroot – you’ll need about 3kg. Peel the beets and add peels to compost.
  • Very thinly slice the beets using the blade attachment on the food processor.  (You could also use a large knife or a mandolin.)
  • Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  • Place all the jars onto an oven tray, right side up, and slide into the oven to sterilize for 15 mins.
  • Dry lids with a clean piece of paper towel.
  • In a saucepan put vinegar, salt, water, sugar, peppercorns and dill. Gently heat until sugar is dissolved and then slowly bring to the boil.
  • Slide the tray of jars out of the oven and then carefully using tongs& an oven mitt, pack the sliced beets in.
  • Ladle the hot syrup into a glass jug and then pour over to cover beetroots. Leave a 5mm space at the top.
  • Seal immediately and leave to cool. Label when cool.
  • Leave to mature for at least a week.  The jars should be kept in a cool, dark place and will last at least 6 months if not a year!
  • Refrigerate after opening and eat within a month.

Notes:What other vegetables could we pickle? What other preserves could we make? Why do we sterilize the jars?

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