Ateneo de Davao University Davao City

Recipes Of Food Preservation
Submitted by: Klent Rouder P. Jimenez BSHRM - 3

Submitted to Mrs. Aliyah S. Milagros Instructor

August 25, 2009

loosely pack the vegetables in prepared jars. . With a slotted spoon. sliced about 1/4-inch thickness 1/3 cup kosher salt 3 cups cider vinegar 1 1/2 cups sugar • • • • 1 teaspoon ground turmeric 1/2 teaspoon celery seeds 2 teaspoons yellow mustard seeds. adding more hot water as needed to bring the water up to about 1 inch above the jars. Toss in a large bowl with the salt and onion slices. Place filled in the prepared boiling water bath. Slice crosswise into 1/8-inch slices. or you could use tongs. lower heat to very low to keep the lids hot. Cover and let stand for 4 hours or refrigerate overnight. In a large pot (non-reactive) over medium heat. optional Preparation: Wash cucumbers and cut off the ends. Lift the jars out of the water and place on a rack to cool. A lid lifter comes in handy to get the flat lids out of the water. combine the remaining ingredients and bring to a boil. With a clean damp cloth (I keep a little bowl or cup of the boiled water handy for this step). Drain the cucumber mixture. Ladle the liquid into jars. put the lids in the saucepan and bring almost to the boil. Add water to a large canner with rack and heat to about 180°. Wash jars thoroughly and heat water in a small saucepan. or use half pickling spices 1/4 teaspoon red pepper flakes. cover with about 4 to 6 cups of ice cubes. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another burner to add to the canner as needed. Makes about 6 pints. Cover and continue boiling for 10 minutes. The water should be high enough to be at least 1 inch above the filled jars.Bread and Butter Pickles Ingredients: • • • • • 4 pounds pickling cucumbers 1 large onion. Adjust the screw on rings firmly but do not over-tighten. Prepare the boiling water bath. quartered. Add the drained cucumber mixture and bring to a boil. dividing evenly among the jars. Bring the water to a boil. wipe away any drips around the rims of the jars then cover with 2-piece jar lids.

Grind or finely chop the remaining peppers using a food grinder or food processor. orange. turn to low and add the flat lids. Add clean canning jars to the water and bring to a boil. When the pepper mixture is finished cooking. Finely chop about 1/2 to 2/3 of the peppers. combine the vinegars. Coarsely chop about half of the onions and add the remaining onions to the grinder or food processor. ladle into the hot drained jars. . optional Preparation: Wash peppers and cut in large chunks.Sweet Pepper Relish Ingredients: • • • • • • • • 20 large bell peppers. and boil gently for 10 minutes. mustard seeds. Reduce heat to medium low and simmer. In a saucepan. Cover with ice and let stand for 3 hours. until thickened. place on the clean jar rims. bring water to a simmer. if using. Stir occasionally. Reduce heat to low and keep jars warm. Bring to a boil. stems and seeds removed. cover. Lift jars into the canner. uncovered. about 6 pounds 1 1/2 pounds sweet onions 1/4 cup kosher salt or pickling salt 5 cups sugar 2 cups white vinegar 2 cups cider vinegar 1 tablespoon yellow mustard seeds 1 tablespoon sweet Hungarian paprika. With a damp clean cloth. for 50 to 60 minutes. Keep the lids in the hot water until ready to use. Screw on the jar rings firmly. lift lids from the water and let excess drip off of them. red. Drain peppers. fill a boiling water bath canner about half full. and paprika. sugar. Meanwhile. Using tongs. toss to mix thoroughly. green. wipe the rims of the jars. squeezing to get as much moisture out as possible. In a large nonreactive kettle. yellow. Makes about 5 to 6 pints. Combine in a large bowl with the salt. Add the well drained pepper mixture and bring to a boil. you'll have about 6 pounds of chunks.

Lower heat and leave jars in the hot water. cover.Jalapeno Pepper Jelly Ingredients: • • • • 2 cups cider vinegar 1 cup finely chopped jalapeno peppers. Remove from heat and skim off any foam. and keep boiling for 10 minutes. combine vinegar. and sugar. Stir in the liquid pectin and return to a full rolling boil. chopped/processed jalapeno peppers. Bring to a boil. Boil for 1 minute. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars. Fill a saucepan with water and bring to a boil. add the empty canning jars (6 half-pint size) and bring to a boil. stirring constantly. Ladle into the hot jars. . Fit with lids and screw on the bands firmly. In a large stainless steel stockpot or kettle. leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. seeds and ribs removed 6 cups granulated sugar 2 pouches (3 ounces each) liquid pectin Preparation: Fill a water bath canner about half full. Note: 1-pint jars should be processed for 15 minutes. Lower heat and add the lids. keep hot. Makes about 6 half-pint (8 ounce) jars. Bring to a full rolling boil over medium-high heat.

Seal. peel.Apple Orange Marmalade Ingredients: • • • • • 8 cups thinly sliced tart apples. skim off foam. Pour immediately into hot. sterile canning jars. Add the lemon juice and fruit. or until the mixture thickens. quarter. Slice thin and measure 8 cups (2 quarts). slice very thin. Heat water and sugar until sugar is dissolved. leaving 1/4-inch headspace. above the boiling point of water at your altitude. about 3 lbs 1 orange 1 1/2 cups water 5 cups sugar 2 tablespoons lemon juice Preparation: Wash. remove seeds. Boil rapidly. . to 9 degrees F. stirring constantly. Quarter the orange. and core apples. Makes 6 or 7 half-pint jars. Remove from heat. To make marmalade. Process 5 minutes in boiling water bath.

leaving 1/4 inch headspace. draining well. Gradually stir in the remaining sugars and spices. Using tongs. about 8 pears 1 package powdered fruit pectin 3 1/2 cups granulated sugar. combine the fruit pectin with 1/4 cup of the granulated sugar. Grind or finely chop the pears. to keep foam to a minimum. Makes about 6 to 7 half-pint jars. Fill a saucepan with water and bring to a boil. if desired. Skim excess foam from the mixture. if necessary. Add the pectin mixture to the pears and cook. Stirring constantly. Boil for exactly 1 minute longer. Do not invert. reduce the heat to low. Screw on the bands firmly. Add the butter. carefully remove jars from the hot water. reduce heat to low and add the flat sealing lids. Keep the lids in the hot water. Fill them with hot fruit mixture. Remove from heat and continue stirring for 5 minutes. Cover and boil gently for 10 minutes. until the mixture comes to a full rolling boil. mix well. Remove the jars to a rack to cool completely. .Spiced Caramel Pear Jam Ingredients: • • • • • • • • 4 cups chopped peeled and cored pears. measure 4 cups into a large kettle. Add the empty jars and bring to a boil. Keep the jars in the hot water. Bring to a boil. In a bowl. divided 1 1/2 cups packed light brown sugar 1/8 teaspoon ground allspice 1/8 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 1/2 teaspoon butter. stirring. optional Preparation: Fill a boiling water bath canner about half-full. over medium-high heat. Lower the jars into the water and add more very hot or boiling water so the water is 1 to 2 inches above the jars. Wipe rims clean with a dampened cloth or paper towel and fit lids on tops of jars. again bring the mixture to a full rolling boil.