Advertisement
Jams & Preserves
BLENDER-CHOP fresh, firm fruits in your Osterizer blender, a small quantity at a
time. If you prefer not to make jam at once, freeze the chopped fruit without sugar,
and prepare the finished jam when you have the time.
TOMATO JUICE
Quarter ripe tomatoes and cut out stems, white cores and any soft spots. Fill
Osterizer blender container with quartered tomatoes, cover and process at UQUEFY
until smooth. Measure juice and pour into saucepan. Add 1 teaspoon (5mL) salt for
each quart (liter) of juice. Bring to boiling point and add 2 teaspoons (lOmL) lemon
juice or vinegar per quart (liter) of juice. Mix well. Remove from heat. Remove foam.
RII hot sterilized quart (liter) canning jars leaving Vi" (1.3 cm) headspace and seal.
Process in boiling water bath 15 minutes.
VARIATION: For variety, add a few cloves, celery tops, onion or green pepper. Process
in pressure canner for 10 minutes at 5 pounds (2 kg) pressure.
CORN REUSH
1 medium onkm, quartered
2 red or green svreet peppers,
cut in pieces
Vs cup (7SmL) water
IVs cups (32SmL) vinegar
2 cups (SOOmL) cabt>age pieces
2 cans (20-ounce or 567 g each)
wtide kernel com, drained
V4 cup (200mL) sugar
2 teaspoons (lOmLj dry mustard
1 teaspoon (SmL) mustard seed
1 teaspoon (SmL) ceiny seed
^Vl teaspoons (7mL) saK
1 teaspoon (SmL) turmeric
3 tablespoons (4SmL) flour
Put onion, pepper, water and vinegar into Osterizer blender container Cover and
process 1 cycle at GRATE. Pour through colander, reserving liquid. Put cabbage
and reserved liquid Into blender container Cover and process 1 cycle at GRIND.
Pour into large saucepan, add chopped vegetables and remaining ingredients and
mix well. Bring to a boil and simmer 30 minutes. Pour into sterilized canning jars and
seal. Process in a boiling water bath 10 minutes.
V7e/d.- 3 pints (IVi liters)
PEACH JAM
3 pounds (1.5 kg) firm, ripe peaches
7 cups (1.75 Itter) sugar
14 cup (SOmL) lemon juice
1 bottle (6-ounces or 170 g) pectin
Wash, peel, pit and quarter peaches. Blender-chop 3 or 4 pieces of peaches. Empty
into kettle. Repeat process with remaining peaches. Add sugar and lemon juice.
Bring to rolling boll and boll hard for 10 minutea Add pectin and t>oil for 1 minute.
Stir and skim for 5 minutes. Pour Into sterilized canning jars and seal. Process 10
minutes in boiling water bath canner
Yield: 8 pints (4 liters)
Advertisement
