Sunday, August 22, 2010 —
The last harvest of summer inspires cooks to stir up relishes and jams to enjoy for a year.
Pear Preserves
10 large pears, peeled, cored, and chopped
4-1/2 cups sugar
3 cups water
2 lemons, thinly sliced
Place pears in a 3-quart Dutch oven, and add water to cover. Bring to a boil; then reduce heat to medium. Cover and cook until pears are tender (about 15 minutes). Drain well.
Combine sugar and three cups water in a 6-quart Dutch oven; bring to a boil, and cook 10 minutes (mixture will be a thin, transparent syrup). Remove from heat, and let cool 15 minutes.
Stir in pears and lemon slices; bring mixture to a rapid boil. Boil rapidly until pears are transparent (about 45 minutes), stirring occasionally.
Pour pear mixture into a shallow 13- x 9- x 2-inch pan; skim off foam with a metal spoon. Let stand, uncovered, in a cool place for 12 hours; shake pan occasionally (do not stir) so pears will absorb the syrup. Skim off excess foam.
Using a slotted spoon, spoon the fruit into hot sterilized jars. Bring syrup to a boil; pour over fruit, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.
Yield: Seven half pints.
Pineapple Jam
1 quart finely chopped, cored, peeled pineapple (about 5 pounds)
1/2 lemon, thinly sliced
2-1/2 cups sugar
1 cup water
Combine all ingredients in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Yield: About three half-pints.
Chow Chow
2 quarts finely chopped cabbage
6 medium onions, chopped
6 green peppers, coarsely chopped
6 red peppers, coarsely chopped
1 quart peeled, chopped green tomatoes
1/4 cup pickling salt
6 cups vinegar, (5 percent acidity), divided
2 tbsps. prepared mustard
2-1/2 cups sugar
2 tbsps. mustard seeds
1 tbsp. mixed pickling spices
1-1/2 tsps. ground turmeric
1 tsp. ground ginger
Combine vegetables and salt; stir well. Cover and let stand 8 to 10 hours or overnight. Drain well.
Stir two tablespoons vinegar into mustard. Combine mustard, remaining vinegar, and next five ingredients in a large kettle. Bring to a boil; reduce heat, and simmer 20 minutes. Add vegetables; simmer an additional 10 minutes.
Pack solidly into pint-size jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes.
Yield: 10 pints.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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August 23, 2010
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