 |
Reply
| | From:  Genie· (Original Message) | Sent: 4/20/2008 9:56 PM |
|
 First
Previous
2-5 of 5
Next
Last
|
Reply
| | | From: Genie· | Sent: 4/20/2008 9:57 PM |
| Ginger | Separate ginger into convenient sized knobs. Place in freezer bags. Remove excess air from bags, seal and label. Freeze up to 6 months. | BettyGa |
|
Reply
| | | From: Genie· | Sent: 4/21/2008 10:09 PM |
Sweet Basil Puree 5 cups packed stemmed, washed and dried basil leaves - I use the salad spinner.
2 tablespoons fine sea salt
1 cup olive oil and more to top jars
Put the basil and salt in the blender and start it on the puree cycle. Slowly add the olive oil and blend until it is smooth, you may need to push it down with a spatula.
Pour the mixture into sterilized jars to the bottom of the threads. Cover with olive oil to within 1/4" of top of jar.
You won't need to process these jars because the oil is the preservative.
Yield: 3 4-oz. jars | |
|
Reply
| | | From: Genie· | Sent: 4/21/2008 10:10 PM |
Basil Jelly
Okay - since you asked, I'll tell you what my fiancee does with the Basil
Jelly I make for him - he puts it in peanut butter and basil jelly
sandwiches! He loves them! Personally, I think its a little revolting,
but Basil jelly would go nice with pastas or italian cuisine, maybe even
on garlic bread. Maybe an addition to pesto? The recipe is as follows:
1 cup (lightly packed) fresh basil leaves - the fresher the better!
1 cup white vinegar
1 Tbsp lemon juice
2 cups water
6 1/2 cups sugar
Two 3 oz. pouches Certo liquid pectin
Green food coloring (just enough to give it a nice emerald green color,
about 7 drops or up to 1 teaspoon full)
Place the basil leaves, lemon juice and vinegar in an 8 to 10 quart sauce
pot. The larger size is necessary since this recipe boils up a LOT. Let
the basil, lemon juice and vinegar stand while you are measuring the two
cups water. Add the water and food coloring. Heat almost to
boil, stirring to blend, then add all the sugar at once. Stir to
dissolve sugar. Bring to hard boil, add two 3-ounce pouches of Certo
liquid pectin, 6 ounces total. (Make sure to get as much of the 6 ounces
as you can into the kettle, and not all over your hands and stove, like I
normally do! The jelly will not set without all the pectin.) Bring back
to boil, boil hard for 1 minute or until jelly point is reached. Remove
from heat. Remove basil leaves with slotted spoon. Pour immediately
into hot, sterilized 1/2 pint jars, seal and process 10 minutes in
boiling water bath. Makes 6 to 7 half pints.
This recipe produces a nicely set jelly that is sweet, but with a real
kick to it! Personally, I like to use 4 different types of basil leaves
in the recipe to add up to one cup, but you may use what you like. This
receipe can also be used for other herbs, like oregano, rosemary, mint,
parsley, thyme, etc.
| |
|
Reply
| | | From: Genie· | Sent: 4/21/2008 10:10 PM |
Basil Jelly 1 to 2 cups packed basil leaves
3 cups sugar
3 tbsp fresh lemon juice, strained
1 bottle or 1 packet liquid pectin or a 1 æ oz box Sure-Jell Rinse and dry (unblemished) basil. Place in an enamel pan and use a
wooden spoon to bruise the leaves, extracting oil. Add 2 cups water,
bring to boil. Remove from heat, cover and steep 20 min. Strain and put
1 �?cups liquid back in the pan. Discard leaves. Add sugar and lemon juice, bring to rolling boil, stirring. Add pectin,
stir and bring to rolling boil, stir and boil 1 min, remove from heat
and skim off froth. Put in sterilized jars, process in boiling water bath
5 min. Makes 4-6 half-pints. | |
|
|
First
Previous
2-5 of 5
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Canning/Freezing
