Preserve your fruits and veggies all year long

Preserve your fruits and veggies all year long

Summer is almost over but that doesn't mean you have to get rid of your fresh-picked summer fruit and vegetables. Chef Kimberly Larsen from Harmons joined us in studio today to show us different ways to preserve fruits and berries all year long.
MONDAY, Utah (Good4Utah)-Summer is almost over but that doesn't mean you have to get rid of your fresh-picked summer fruit and vegetables. Chef Kimberly Larsen from Harmons joined us in studio today to show us different ways to preserve fruits and berries all year long. Chef Larsen also showed us how to make a couple different recipes made with fresh fruit and vegetables. For more recipes and information on Harmons and their cooking classes, click here

Plum Jelly
(Makes about 10-12 half-pints)
Ingredients: 
6 pounds Santa Rosa plums, or favorite variety
2 pints raspberries
4 cups water
3 oz. pectin
8 cups sugar

Directions: 
1.Pit and quarter plums. 
2.In a large stockpot, bring plums, raspberries and water to a boil. Reduce to simmer and cook for 30-40 minutes.  
3.Line a fine strainer with several layers of cheesecloth and place over a bowl. 
4.Carefully add plum mixture into strainer.
5.Let stand for 30 minutes or until liquid has drained. There should be approximately 6 cups liquid.
6.Return liquid to the pan.
7.Stirring continuously, add pectin; stir and bring to a boil.
8.Still stirring, add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly.
9.Remove from the heat; skim off any foam. Foam may be reduce by adding pat of butter. 
10.Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. 
11.Remove air bubbles; wipe rims and adjust lids. 
12.Process for 10 minutes in a boiling-water canner. 
13.Makes about 10-12 half-pints.


Green Chile Salsa
Ingredients:
5 pounds tomato (approximately 8 cups)
4 cups green chilies, de-stemmed & de-seeded (I like a mixture if poblano, green bell, Anaheim, jalapeño & Serrano)
3 cups tomatillos, husked, tough chop
2 cups red onion, rough chop
1/4 cup garlic
1/2-1 cup lime juice, fresh
1/4 cup sea salt
 
Directions:
1.     In a large saucepan, bring 8 cups water to a boil.
2.     Add tomatoes, a few at a time; boil for 30 seconds.
3.     Drain and immediately place tomatoes in ice water.
4.     Drain and pat dry; peel.
5.     Place tomatoes in blender and lightly pulse. Transfer tomatoes to stockpot. 
6.     Add peppers to blender, with 1/4 cup of tomato purée. Pulse and add to stockpot.
7.     Repeat blending process with tomatillos, onions and garlic. Again pour into stockpot.
8.     Bring mixture to a boil.
9.     Reduce heat and simmer, uncovered, for 60-70 minutes or until slightly thickened.
10.     Stir in salt and lime juice.
11.     Carefully ladle salsa into hot 1-pint jars, leaving 1/2-in. headspace.
12.     Remove air bubbles; wipe rims and adjust lids.
13.     Process in boiling-water canner for 25-30 minutes depending on altitude.
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