Daring Cook's Challenge : Food Preservation

The September 2010 Daring Cooks’ challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, mainly in the form of canning and freezing. He challenged everyone to make a recipe and preserve it. John’s source for food preservation information was from The National Center for Home Food Preservation.

This month is hosted by John who wrote a very interesting article about food preservation that you will find here along with his recipes.

I made the oven roasted tomatoes sauce, cooking the tomatoes this way makes peeling them very easy so my kids won't complain !

As you can see above I made also some kiwi and carrot jam, a lemon marmalade and a plain basil and tomatoes sauce.

The tomatoes' sauce is made simply by washing the tomatoes, boiling them for five minutes and processing them in a strainer .Put the sauce in jars with some basil leaves and sterilize.

All the rest is made following the recipes from Christine Ferber whose books are a great source for me.

Carrots oranges and cardamom

1.300 kg carrots (1 kg once clean )

1 kg sugar

1 tsp orange zeste

250 ml orange juice

the juice of one lemon

5 gr cardamom

wash , peel, trim and grate the carrots. Add all the other ingredients and bring to the boil. turn off the heat cover and let steep for a whole night.

The next day bring again to a boil and cook on low heat for 10 minutes, let boil once again and mesure the temp when it reaches 105° Centigrade it's ready !

Kiwi and lemons

1,150 kg kiwi (1 kg once peeled)

800 gr sugar, plus 100 gr

200 gr apple jelly (I didn't have it and cooked the jam longer)

the juice of two lemons

1 lemon organic

100 gr water

peel and cut in rounds the kiwis. Wash the lemon and cut in thin slices.

Cook the lemon slices with 100 gr sugar and 100 gr water, cook until the lemon becomes transparent. Add the kiwis, the lemon juice and the sugar.

Bring to a boil, turn off the heat cover and let steep for a whole night.

The next day bring again to a boil, add the apple jelly, and cook on low heat for 10 minutes, let boil once again and mesure the temp when it reaches 105° Centigrade it's ready !

Lemons with honey and cinnamon

1,500 kg lemons so that you get 500 gr juice

900 gr granny smith apple so that you get 500gr juice

700 gr sugar

900 gr water and 200 gr

200 gr honey

3 organic lemons

1 cinnamon stick

wash the apples cut them in four and cover them with 900 gr of water, bring to a boil and let slow cook for another half hour. Collect the juice with a strainer and let rest for the night.

weight 500 gr of the apple juice.

Press the lemons and keep the lemons seeds in a sachet.

Wash the lemons and cut in thin slices.

Cook the lemon slices with 200 gr sugar and 200 gr water, cook until the lemon becomes transparent. Add the apple and the lemon juice, 700 gr sugar, the honey, the cinnamon and the seeds.

Bring to a boil and cook on low heat for 10 minutes, take out the cinnamon and the seeds, let boil once again and mesure the temp when it reaches 105° Centigrade it's ready !