Home Canning Archive

Bitter oranges marmalade – version 2

Posted 09/02/2012 By Francois

Bitter oranges marmalade – version 2

Production: 10 – 1/2 pint  Jars
Preparation: 30 Minutes
Cooking: 60 Minutes
Canning (boilling bath): 10 Minutes minutes in a boilling water bath

Continuing our research on gourmet marmalades, we found this recipe that deserves an almost perfect score. The color is much lighter than the classic recipe but taste is really close though less bitter.

Basically, it is very similar to the original recipe of the british bitter oranges marmalade; the ingredients are the same and the steps are conducted in the same order.

The main difference is in the preparation time, greatly reduced by using a pressure cooker to make the first cooking of the fruits and a second high-temperature cooking, the result is a much faster process. In total, we went from fresh fruit to canned product in about 5 hours.

On the taste, opinions are divided. As you will read in the last article of this series (the battle of marmalade) the traditionalists found it less tasty than the original but many of our testers liked the sweeter taste and less caramelized texture.

We believe this recipe is ideal for people who love the tangy taste of bitter orange marmelade but prefer a sweeter (just to taste since the sugar content is the same) on their “toast” or to top their desserts.

Bitter oranges marmalade - version 2

Ingredients:
Bitter Oranges (Seville) – [2 1/4 lbs.]  (1 Kg.)
Lemon – [1]
Water – [8 cups]  (2 L.)
White Sugar – [4 lbs.]  (1,8 K.)

Steps:
1- Scrub the oranges and lemon in warm water.
2- Place the whole fruits in a pressure cooker and add half the water.
3- Calculate 15 minutes of pressure cooking and then remove from heat and release pressure.
4- Remove the fruit and let them cool on the counter. Pour the cooking liquid into a large saucepan.
5- When fruits are cooled, cut them in half and remove the pulp and pits.
6- Place the pits in a bag of cheesecloth or muslin and add it to the saucepan. Reserve the pulp.
7- Put aside the orange peels and discard any lemon.
8- Add the remaining water and bring to a boil then reduce heat to simmer pendant10 minutes.
9- Cut the orange peel into julienne strips (to taste) and add to pot.
10- Finely chop the pulp and add to pot.
11- Add the sugar and heat gently, stirring constantly, to fully dissolve.
12- Bring to a boil then reduce heat to get a regular bubbling.
13- Cook 20-25 minutes uncovered (up to the gelling temperature of 220F-105C).
14- Fill the jars and treat them for conservation.

– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath

Original Bitter oranges marmalade

Posted 07/02/2012 By Francois

Original Bitter oranges marmalade

Production: 10 – 1/2 pint  Jars
Preparation: 30 Minutes
Rest time: 6 Hours
Cooking: 5 Hours
Canning (boilling bath): 10 Minutes minutes in a boilling water bath

It is again this time of the year where we prepares the most “British” of sweets, the world-famous bitter orange marmalade.

The core product: the bitter Seville orange, show up on the markets in the last weeks of January and disappears from the shelves 15 or 20 days later. We must therefore act quickly in order to build up some stock for the year because there is no real equivalent to the special taste of this type of sour orange. It is originally from Seville but is now produce in a few other places (like the United States). This fruit unique sour flavor gives English orange marmalade their characteristic taste.

In all preparations of marmalade, brushing the fruit is a crucial step. As the bark is incorporated in the finished product, it is essential that all traces of chemicals be removed before cooking it.

For our first recipe of the season (2 more will follow) we used fruits from Florida as Seville oranges were not yet arrived at our supplier. (We where a little hesitant because the US productions are sometime of lesser quality in addition to being full of pesticides and chemical fertilizers). But we must recognize that these oranges were excellent and perfect for our recipe.

So we start with a classic and recognized recipe: the one from Delia Smith. It is a proven recipe that we used for several years and produces a superb marmalade worthy of the greatest English tables.

The preparation is done over two days. It begins with a first cooking of the whole fruits that are poached in water prior to being hollowed out for the second stage. The most difficult is the extraction of pectin from the seeds, it is quite simple but requires some real efforts. As for the second cooking stage, it is very similar to that of a jam and only requires a little attention to be certain to reach the gel point (220F-105C) without overcooking the preparation.

The ideal approach, we believe, is to undertake the first stage in the evening and finish the recipe the next morning.
Classic Bitter orange marmalade
For us this initial production will serve as an yardstick for evaluating the other recipes we’ll prepare and test using the same basic products.

Ingredients:
Bitter Oranges (Seville) – [2 1/4 lbs.]  (1 Kg.)
Lemon – [1]
Water – [8 cups]  (2 L.)
White Sugar – [4 lbs.]  (1,8 K.)

Steps:
1- Scrub the oranges and the lemon in warm water.
2- Place the whole fruits in a saucepan and add the water.
3- Bring to a boil then reduce heat to simmer.
4- Cover the pot and cover with aluminum foil.
5- Simmer over low heat for 3 hours.
6- Remove the fruit and let cool on the counter. Cover the saucepan with the cooking juices and set aside.
7- When fruits are cooled, cut them in half and remove the pulp and pits.
8- Keep the orange peel and discard the lemon. Set aside in a cool place.
9- Place the pulp and pits in a small saucepan with a little cooking liquid and simmer over low heat 10 minutes.
10- Pour the mixture through a fine strainer over a bowl. Cover and allow to drain for 6 hours.
11- Pour the contents of the colander in a clean cloth or a muslin bag and crush it well to extract all the juice possible. Add contents of bowl to the large saucepan.
12- Cut the orange peel into julienne strips (to taste) and add to pot.
13- Add the sugar and heat gently, stirring constantly, to fully dissolve the sugar.
14- Bring to low heat and cook uncovered about 3 hours (until it reach a temperature of 220F-105C).
15- Fill jars, close them well and treat them for conservation.

– – – Home Canning process – – –
10 Minutes minutes in a boilling water bath

The 5th book in the JeBouffe Express collection just came out under the title: “Season’s Canning”. It is still warm and full of ideas for your enjoyment.

In this book we give you suggestions to offer unique gifts for the holiday season. With a little elbow grease, a little courage to face your kitchen and you’ll have it. We have round up 20 recipes for jams, marmalades and spreads to prepare with love in order to create some nice gift baskets for your loved ones.

Happy Holiday - Season's Canning cookbook

It’s better than paying for a trivial I-gadget. Just get started and you will be ready for Christmas. Yum, yum, imagine your love ones in the aftermath of Christmas Eve enjoying your wonderful jams around the breakfast table!

Do not hesitate, take a look at our book and buy it to prepare for a magical holiday season.

Pickled cauliflower

Posted 24/09/2011 By Francois

Pickled cauliflower

Production: 10 – 500ml. Jars
Preparation: 45 Minutes
Cooking: 10 Minutes
Canning (boilling bath): 10 Minutes

Lovers of pickles will agree that the pickled cauliflower is a star vegetable in the serving trays.

Easy to prepare, very pleasing to the eye, crisp on the palate and an exquisite flavor, this marinade will make everyone happy when you place it in the spotlight at the center of the table to accompany your dishes.

There are many variations of this recipe. In our case, we used the white and orange cauliflower. The green cauliflower also could be added. A warning; the purple cauliflower, which is very good, will “share” his color throughout the preparation.

Pickled cauliflower

Ingredients:
Cauliflowers – [24 cups]  (6 L.)
Onions (large) – [2]
Sweet Red peppers – [2]
Pickling Salt – [1/2 cup]  (125 ml.)
White vinegar – [8 cups]  (2 L.)
Water – [1 cup]  (250 ml.)
White Sugar – [4 cups]  (1 L.)
Mustard Seeds – [3 tablespoons]  (45 ml.)
Celery seed – [1 tablespoon]  (15 ml.)
Crushed Red Pepper – [2 tablespoons]  (30 ml.)

Steps:
1- In a large saucepan, dissolve the salt in 40 cups of water (10 liters) and bring to a strong boil.
2- Cut the cauliflower to keep only the small floral bouquets. Measure 24 cups.
3- Slice the onions and peppers into thin slices and set aside.
4- Blanch the heads of cauliflower for 3 minutes, then plunge them into ice water to freeze the color.
5- In a large pot, combine vinegar, sugar, water and spices. Bring to a boil and simmer 5 minutes.
6- Fill the jars with cauliflower and insert a few slices of onions and peppers to garnish. Always end with cauliflower and make sure to pack the contents of the jars.
7- Pour the marinade into the hot jars and then distribute the remaining spices (the bottom of the pot) between the jars.
8- Close the jars and process for conservation.
9- Let stand for at least 6 weeks before using.

– – – Home Canning process – – –
10 minutes in a boilling water bath

Apple sauce with a touch of nutmeg and vanilla

Production: 10 – 250ml. Jars
Preparation: 30 Minutes
Cooking: 20 Minutes
Canning (boilling bath): 15 Minutes

The apple sauce is a staple for pastry lovers but it is also a tasty condiment on bread, muffins and Skone. It can also be used to accompany many recipes for grilled pork, poultry and even some fish.
When the apple season is in full swing, it’s time to stock the pantry.

Preparing a basic apple sauce is very simple. The only real challenge is preparing the apples. Buying a tool to peel the apples will be a very good investment for any production of 10 or more pots. There are many models easy to find in stores or on ebay.

In our recipe we have added a touch of nutmeg and vanilla. Feel free to experiment with your favorite spices. Some suggestions: Cinnamon is the ideal complement for apples, mace gives the flavor of a delicate taste of nutmeg and hot pepper create a suberb sauce to accompany roast pork etc. ….

Apple sauce with a touch of nutmeg and vanilla

Ingredients:
Apples – [10 lbs.]  (4,5 Kg.)
White Sugar – [1 cup]  (250 ml.)
Ground Nutmeg – [1 teaspoon]  (5 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Lemon juice  – [1/4 cup]  (65 ml.)

Steps:
1- Prepare a large bowl of cold water and add the lemon juice to it.
2- Peel, core and slice apples. Place in the water.
3- Remove the apples from the bowl and drain.
4- In a large pot, cook the apples over medium heat for 3-4 minutes.
5- When the apples start to disgorge their juice, increase heat to high.
6- Stir regularly until apples are tender.
7- To produce an apple sauce, put everything in a blender or food processor to create a puree.
8- Add sugar, nutmeg and vanilla. Simmer for more 2 minutes to dissolve the sugar.
9- Pour into jars and process for conservation.

– – – Home Canning process – – –
15 minutes in a boilling water bath
– or
8 minutes of pressure canning under 6 lbs of pressure