By Sherri Brooks Vinton
ISBN-10: 1612120245
ISBN-13: 9781612120249
Vinton turns her keeping and cooking skills to fruit, with recipes for canning, refrigerating, freezing, drying, and infusing. She comprises inventive recipes for utilizing the preserved fruits.
summary: Vinton turns her protecting and cooking abilities to fruit, with recipes for canning, refrigerating, freezing, drying, and infusing. She contains inventive recipes for utilizing the preserved culmination
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Extra info for Put 'em up! fruit : a preserving guide & cookbook : creative ways to put 'em up, tasty ways to use 'em up
Example text
For added-pectin jams, the math is simple: You add the pectin, make sure it’s dissolved, and load up your jars. The added pectin will ensure a good set. But for long-cooking jams it’s not always so simple. You have to cook the spread until you reach the gel stage — that magical moment when the ideal texture is achieved. A few minutes shy of the gel stage and you have syrup. The same recipe cooked too long will give you the equivalent of jam tar. Not that these results are failures; syrup can be poured over pancakes, and jam that is a bit too thick can often be heated and used in savory recipes or puréed into smoothies.
Honey may add flavor and color to the fruit, depending on the type of honey you use. Maple syrup can be used to replace up to one-quarter of the sugar in a recipe, but it will affect the natural flavor and color of the fruit. Syrup Preparations Desired syrup consistency Very light 2 tablespoons Light 1/ 4 cup Medium 1/ 2 cup Heavy 3/ 4 cup Very heavy Grapefruit Sections in Lavender Syrup, page 000 For every 1 cup water, add this amount of sugar 1 cup Gastriques may not be a tool in your repertoire, but they are one worth acquiring.
This can be used to great effect in making pickles, of course, and when balanced with sugar and other flavorings acetic acid can make for great-tasting chutneys and sweet/sour pickled fruits such as pickled plums. Lactic acid. Lactic acid is created during fermentation. Essentially, it is controlled rot. It might sound off-putting but it tastes delicious! Lactic acid is produced when fresh produce is submerged in a brine; the salt keeps pathogens at bay while beneficial bacteria act on the fruits and vegetables, digesting the sugars and converting them to lactic acid, which gives the food the acidic pH that keeps it safe on the shelf.
Put 'em up! fruit : a preserving guide & cookbook : creative ways to put 'em up, tasty ways to use 'em up by Sherri Brooks Vinton
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