Miscellany
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Here's everything from conserves and jams to dog biscuits*S* Have fun*S*
STRAWBERRY RHUBARB CONSERVE
(8 half-pint jars)
6 cups strawberries
1 orange, washed
2 cups finely chopped rhubarb
1 cup raisins
1/4 cup lemon juice
1 cup coarsely chopped pecans, optional
Sugar
(8 half-pint jars)
Fill boiling water canner with water. Place 8 clean half-pint mason jars in canner. Cover, bring
water to a boil; boil at least 10 minutes to sterilize jars at altitudes up to 1,000 ft (305 m).
Rinse strawberries in cold running water, remove caps, drain and pat dry. Cut strawberries in
half. Quarter unpeeled orange; chop finely by hand or in food processor.
Recording the number of cups, measure strawberries, orange, rhubarb, raisins and lemon juice
into a large heavy stainless steel or enamel saucepan.
Place mixture over medium-high heat. Gradually stir in 3/4 cup sugar for each cup fruit. To
prevent scorching, continue stirring until mixture boils. Boil uncovered, stirring occasionally, until
mixture reaches gel stage, 30 to 45 minutes. (Gel test: Remove mixture from heat. Place a spoonful
of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together
when
separated.)
Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
If using nuts, stir them into thickened fruit mixture; boil 1 minute longer. Remove from heat.
Ladle conserve into a hot sterilized jar to within 1/4 inch (0.5 cm) of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4
inch (0.5 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar apply
screw band just until fingertip tight. Place jar in canner Repeat for remaining conserve.
Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 ft (305).
Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw
bands; store separately. Wipe jars, label and store in a cool, dark place.
Mixed Citrus Marmalade
Serves: 12
Work Time: 1 hour
Total Time: 1 hour 15 minutes
4 1/2 quarts water, divided
1 1/2 cups thinly sliced grapefruit rind
1/2 cup thinly sliced orange rind
1 1/2 cups chopped grapefruit sections
3/4 cup chopped orange sections
1/2 cup thinly sliced lemon
About 2 1/4 cups sugar
Combine 1 1/2 quarts water, grapefruit rind, and orange rind in a large Dutch oven; bring to a
boil. Boil, uncovered, 5 minutes; drain. Repeat procedure.
Combine remaining 1 1/2 quarts water, boiled rind, chopped fruit, and lemon slices; Bring to a
boil, and boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place.
Uncover; bring mixture to a boil, and boil 35 to 40 minutes or until rind is tender. Measure
amount of fruit and liquid; add 1 cup sugar per 1 cup fruit and liquid. Stir well; bring mixture to a
boil, and boil until mixture registers 221 degrees on a candy thermometer, stirring frequently.
Pour marmalade into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims. Cover at
once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes.
6 half-pint (250 mL) jars
Make this 14-carrot delicacy any time of year. The recipe combines always plentiful carrots and oranges in a lightly spiced marmalade. Its intriguing ingredients make it especially appropriate to give as a gift .
5 oranges
4 cups finely grated carrots
1 apple, cored & grated
1 1/2 cups water
5 inches cinnamon stick
1/2 tsp whole allspice
4 cups sugar
1/3 cup lemon juice
1/4 cup Scotch whiskey, optional
Using a zester or a vegetable peeler, remove orange-colored rind from one orange. Avoid
taking the white pith. (If peeler was used, cut the orange rind into very thin strips.) Set rind aside;
remove pith from zested orange.
Peel 4 remaining oranges, discarding center membrane, seeds, pith and peel. Finely chop all 5
peeled oranges. Fill boiling water canner with water. Place 6 clean half-pint (250 mL) mason jars
in canner over high heat.
In a large stainless steel or enamel saucepan, combine orange rind, chopped oranges, grated
carrots, apple, water and cinnamon stick. Tie allspice in a large square of cheesecloth, creating a
spice bag; add to mixture. Bring to a boil, stirring occasionally. Cover and continue boiling 15
minutes.
Stir in sugar and lemon juice; continue boiling, stirring occasionally, 30 minutes or until
marmalade reaches desired consistency. Discard spice bag. Stir in Scotch, if using. Remove from
heat.
Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle marmalade into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air
bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch (0.5
cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw
band just until fingertip tight. Place jar in canner. Repeat with remaining marmalade.
Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m).
Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw
bands; store separately. Wipe jars, label and store in a cool, dark place.
Spiced Wine
If you want to you can add some shopped almonds and some raisins too..and then enjoy it!!
Hot in SMALL glasses
The stronger one... Take 1/2-1 cup of hard liquor ( not spiced or flavoured) and heat with 3
cinnamon pieces ( pipes? *S*), 25 cloves and a few pieces of ginger and then pour it into a glass
jar with lid and keep it there over night.
Strain the spices away and mix with 3-4 bottles of wine and add 1 1/2 pounds of sugar and
make sure it disolves. Then pour into bottles and keep it there for the rest of your
life......LOL..just kidding! Heat before drinking and add the almonds and the raisins.
2 cups whole wheat flour
1 cup rye flour
2 cups bulgur wheat
1 cup cornmeal
1/4 cup instant dry milk
4 tsp salt
1 Tablespoon dry yeast
2 cups vegetable broth
2 tsp. garlic powder
Mix the flours, bulgur, cornmeal, milk, salt and garlic powder together. In another bowl,
sprinkle the yeast over 1/4 cup of very warm but not hot water. Add the yeast mixture and the
vegetable broth to the flour mixture and mix well with your hands. The dough will be very stiff
and you may need to add a little more broth. Preheat the oven to 300. On a floured surface, roll out
the dough to 1/4 inch thickness. Cut into desired shapes. Place on an ungreased cookie sheet and
brush wih an egg-milk mixture. Bake for 45 minutes. Turn off the oven and let them sit with the
oven door closed overnight. Makes 11 doz. 3 X 3/4 inch biscuits. For elderly dogs with few teeth,
take them out after less time.
There are additional dog recipes at: http:www.primenet.com/~jrhaz/homepag
