Claret School of Quezon City TLE Food Preservation Recipes Louis Martin A . Osida II SMA Submitted to: Ms.

. Joan Angelica A. Elizaga

FRUIT PRESERVATION Spiced Pear Ingredients: 3 tablespoons lemon juice 1 small lemon, thinly sliced, seeds removed 8 cups peeled, cored, and cubed pears, about 8 pears or 3 1/2 to 4 pounds (Bartlett, Anjou, or Bosc) 2/3 cup water 4 tablespoons chopped crystallized ginger 4 cups granulated sugar 1/2 cup packed brown sugar 8 short (2-inch lengths) cinnamon sticks Preparation: Put the lemon juice and sliced lemon in a large, stainless steel saucepan. Add the pears as you chop them, tossing with the lemon juice as you add them. Add the water and ginger, then stir in the sugars and add cinnamon sticks. Stir well to blend. Let stand for 4 hours. Place the pan (uncovered) over medium-high heat and bring to a boil. Boil, stirring frequently, until very thick and gel stage is reached. Test for the gel by placing a little on a cold saucer then put it in the freezer. When you drag your finger through the mixture, it should wrinkle. This will take about 1 1/2 to 2 hours. Meanwhile, prepare the work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing. Fill the hot jars with the hot pear mixture, leaving 1/2-inch headspace. Wipe the jar rims, fit with lids, and tighten bands to fingertip tightness (do not over-tighten). Process for 10 minutes. Makes about 4 half-pint jars. Cherry Preserves Ingredients: 8 cups sweet cherries, pitted 4 cups sugar Preparation: Prepare your work area, the canner, jars, lids, and fruit. See Preparing Jars for Canning and Boiling Water Processing. Combine the cherries and sugar in a large nonreactive pot; cover and let stand for 2 to 4 hours. Bring to a boil over medium heat; cook, stirring frequently, until the mixture passes a gel test, at about 220 to 222 F. To test, put a spoonful of the mixture on a chilled plate and then put it in the freezer for a minute. Gently push your finger through the mixture. If it wrinkles as you move your finger through, it is at a good gel point. If it isn't ready, put another clean saucer in the freezer and test in another 2 minutes. Ladle into sterilized jars, leaving about 1/2 inch headspace. Wipe the rims and seal with sterilized lids and rings. Process for 30 minutes in a boiling water bath. See Preparing Jars for Canning and Boiling Water Processing. Makes about 5 half-pint jars. Sweet Cherry Jam Ingredients: 3 pounds Rainier or other sweet cherries, pitted, about 4 cups chopped 1/4 cup lemon juice 1/4 cup Kirsch liqueur, optional 1 package (1.75 oz) powdered fruit pectin 5 cups granulated sugar 1/2 teaspoon butter, optional 1 teaspoon almond extract

Preparation: Sterilize jars and lids; keep hot in the canner. In a large, deep enameled or stainless steel pot, combine the chopped cherries, lemon juice, amd liqueur, if using. Stir in the powdered pectin until blended. Place the pot over high heat and bring to a full boil, stirring constantly. Stir in sugar and return to a boil, stirring constantly. Once the mixture has returned to the full boil, continue boiling, stirring constantly, for 1 minute. Remove from heat and stir in the butter and almond extract. Continue stirring for about 1 minute. Ladle into hot jars, leaving about 1/4-inch headspace; wipe rims. Fit lids on jars and screw the bands on just to fingertip tightness. Do not over-tighten. Place jars in the canner, making sure there is at least 1 inch of water over the tops of the jars. Bring to a boil and process for 10 minutes. Turn off heat, remove the canner lid, and let the jars stay in the hot water for 5 minutes. Remove to a rack, cool, and store. Makes about 7 to 8 half-pint jars. Fig Jam Ingredients: 3 pounds fresh figs, washed, stems removed 2 cups granulated sugar Juice and finely grated zest of 1 lemon Preparation: In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching. For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger. While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water. Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil. Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes. Nectarine Raspberry Jam Ingredients: 3 1/2 cups finely chopped nectarines 1 1/2 to 2 cups raspberries, washed, mashed and pressed through a sieve (about 1/2 cup juice) 2 tablespoons lemon juice 5 1/4 cups sugar, divided 1 package (1.75 ounces) powdered fruit pectin 1/2 teaspoon butter, optional Preparation: Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot. In a large stockpot or kettle, combine nectarines with lemon juice and raspberry juice. In a bowl or cup, combine the pectin with 1/4 cup sugar. Stir pectin mixture into the fruit and bring to a full boil over medium heat, stirring constantly. Gradually stir in the remaining sugar and the butter, if using. Bring once again to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Let stand for 5 minutes, stirring occasionally. Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel. Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars. Bring to a boil, cover, and boil gently for 10 minutes. Makes about 6 half-pint (8 ounce) jars. Peach-Plum Jam Ingredients: 2 1/2 cups finely chopped or ground peeled peaches 1 1/2 cups finely chopped or ground pitted plums 4 tablespoons fresh lemon juice 7 1/2 cups sugar 1/2 teaspoon butter, optional 2 pouches (3 ounces each) liquid fruit pectin Preparation:

Fill a boiling water bath canner about half-full. Add the empty jars and bring to a boil; boil 10 minutes then reduce the heat to low. Keep the jars in the hot water. Fill a saucepan with water and bring to a boil; reduce heat to low and add the flat sealing lids. Keep the lids in the hot water. In a large nonreactive kettle, combine the finely chopped or ground peaches and plums, the lemon juice, and the sugar. Cook, stirring, over medium heat until sugar is melted. Bring to a boil that can't be stirred down. Add butter, if desired, to keep foaming down. Boil, stirring, for 1 minute. Add the fruit pectin and boil, stirring, for exactly 1 minute longer. Remove from heat and skim off the excess foam. Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 5 minutes. * *If you did not boil the jars for 10 minutes before processing, boil the filled jars for 10 minutes. Vegetable Preservation Carrot and Almond Ingredients :

1.5 kg 1 tbsp

baby carrots, chopped chopped blanched almonds rum to measure grated rind and juice of 1 lemon or lime granulated sugar, to measure

Method : Place the carrots in a deep pan and just cover them with water. Simmer until the carrots are quite soft. Drain, then blend in a food processor fitted with the steel blade. Turn out into a large mixing bowl which you have previously weighed. Now weight the bowl with the puree to find the weight of the puree, and note it down. Add an equal weight of sugar, then mix in the lemon rind and 1 tbsp of juice. Simmer the mixture gently over a moderate heat until the preserve thickens. It should come away from the sides of the saucepan. At the last moment stir in the almonds and 1 tbsp rum for each 500 g carrot puree (the weight that you noted down).

Aubergine

Ingredients :

12 6 1 125 ml 185 ml 375 ml

small, long aubergine garlic cloves celery stalk, cut into thin sticks olive oil spiced herb vinegar refined peanut oil salt

Method : Wash the aubergine and remove the stalk ends. Slit the vegetables in half lengthwise almost through to their ends. Sandwich small pieces of garlic between two sticks of celery in each aubergine, then fasten the two sides of each aubergine together with wooden cocktail sticks, previously soaked in water to make them pliable. Pack the aubergines close together in a casserole dish and pour the olive oil over. Cook gently over a medium heat, turning the aubergines over, until they just start to turn brown. Cover the casserole with a lid and simmer for 4 minutes. Remove the lid, add salt to taste and pour the vinegar over. Continue cooking, turning the aubergines over several times until the cooking liquid evaporates.

Removes from the casserole and allow to cool on greaseproof paper. Check that the garlic, celery pieces and toothpicks are in place. Arrange the vegetables in a glass storage jar, making sure they are fully covered by the peanut oil. Seal the jars and store in a cool place.

Coconut Chutney Method : Grated coconut (160gm), roasted gram (15gm), curry leaves (8), green chilies, chopped (5), ginger, chopped (15gm), lentils (urad daal) (5gm), mustard seeds (5gm), oil (15ml) and salt (to taste). Grind coconut, green chilies, ginger and gram to a paste. Sautee mustard seeds, lentils and curry leaves. Stir in the ground paste, cook for 3-5 minutes. Allow to cool, refrigerate and use when required. Courgette Relish ngredients :

1.5 kg 250 g 5 tbsp 625 ml 1 kg 1 tbsp 1 tbsp 1 tbsp 1 tbsp 1/8 tsp 1 1

unpared courgettes, shredded onions, finely chopped salt cider vinegar caster sugar grated nutmeg dry mustard turmeric corn flour cayenne green pepper, chopped red pepper, chopped

Method : Combine the courgette and onions in a large bowl, sprinkle with the salt and leave to stand overnight. Drain the juices that have collected in the bowl, then rinse the vegetables in cold water and drain once more. In a large pot combine the courgette and onion with the rest of the ingredients and bring to the boil, stirring. Reduce the heat and simmer, uncovered, for about 40 minutes until the mixture has reduced and thickened. Sterilize six jars of 500 ml capacity and spoon the relish into them while hot. Cap and seal tig

Garam Masala Method : Finely grind the following ingredients and store: cumin seeds (90gm), black pepper corns (70gm), black cardamom seeds (75gm), fennel seeds (30gm), green cardamoms (40gm), coriander seeds (30gm), cloves (20gm), cinnamon sticks (20x2.5cm), mace powder (20gm), black cumin seeds (20gm), dry rose petals (15gm), bay leaves (15gm), ginger powder (15gm).

Meat Preservation Melon and Smoked Chicken Salad Ingredients

1 whole boneless smoked chicken breast, fat and skin removed 2 shallots, minced 2 bunches of arugula 2 tsp minced fresh parsley leaves 1 tbsp white-wine vinegar 1 cup cantaloupe balls 1 cup honeydew melon balls cup vegetable oil 1 tsp minced fresh tarragon leaves Tarragon sprigs for garnish Directions Discard coarse stems of arugula and wash its leaves thoroughly and spun dry. In a large bowl, mix together vinegar, shallots, minced tarragon and parsley. Add pepper and salt to taste. Then add oil in this mixture. Mix well, until emulsified. Add chicken, arugula, cantaloupe balls and melon balls to the salad. Toss the salad, until it is mixed well. Garnish it with tarragon springs, before serving. Smoked Pork Chops with White Beans and Cherry Tomatoes Ingredients 4 smoked pork chops tsp thyme leaves 1 lb cherry or grape tomatoes (3 cups) 2 tbsp green-olive paste 2 cans cannelloni or other white beans, rinsed and drained 1 garlic clove, mashed 4 tbsp olive oil, divided Directions In a heavy skillet, heat 3 tbsp of oil over medium-high heat. Add garlic and tomatoes to heat oil. Lightly press tomatoes occasionally. Cook for about 5 minutes, until tomatoes start to burst.In a heavy skillet, heat remaining of 1 tbsp oil over medium-high heat. Then add pork chops to it and brown them on both sides for about 4 minutes. Add beans, olive paste and thyme into tomato paste. Add pepper and salt to taste. Mix it well. Cover and cook for about 2 minutes. Then add pork chops to this mixture and cover and cook for about 2 minutes. Lima Beans with Ham Ingredients 11 lb hickory-smoked ham steak, fat trimmed, meat cut into inch dice 5 cups frozen baby lima beans 2 tbsp golden brown sugar 1 cups coarsely chopped green tomatoes or unripe red tomatoes 2 cups low-salt chicken broth 12 whole black peppercorns 2 tbsp butter 6 whole allspice 1 large onion, chopped 2 whole cloves 3 large fresh summer savory sprigs 1 tsp hot pepper sauce 2 tbsp Dijon mustard 2 tbsp chopped fresh Italian parsley Directions Wrap and tie allspice, peppercorns, cloves and savory in a cheesecloth.In a large pot, melt butter over medium-high heat. Add onion and fry for about 5 minutes, until it starts to soften. Add tomatoes and cook for about 3 minutes. Then stir in ham, frozen lima beans, brown sugar, Dijon mustard and spice packet. Then add chicken broth and gently boil uncovered, until lima beans become tender. Keep boiling for about 25 minutes, until cup liquid is absorbed. Then add hot pepper sauce. Add pepper and salt for seasoning. Transfer to a large bowl and sprinkle with Italian parsley. You can also try some other sumptuous meat recipes such as meat fondue recipes, sweet and sour meatballs, mincemeat pie recipe and other easy meat recipes . Corned Beef 1. Cool the carcass thoroughly but do not allow it to freeze. Cut in pieces about 5 or 6 in. square. The cheaper cuts such as plate, rump, cross ribs, brisket, etc., are ordinarily used. Fat beef gives better results than too lean meat.

2. Weigh the cut meat carefully and allow 8 lbs. of salt to each 100 lbs. of meat. Sprinkle a layer of salt in. thick in the bottom of the barrel. Pack in as closely as possible the cuts of meat, making a layer 5 or 6 in. thick. Then put on a layer of salt, following that with another layer of meat. Repeat until the meat and salt have all been packed into the barrel, care being used to reserve salt enough for a good layer over the top. 3. After the package has stood overnight add for every 100 lbs. of meat, 4 lbs. of sugar, 2 oz. of baking soda, and 4 oz. of saltpeter dissolved in a gallon of tepid water. Three gallons more of cold water should be enough to cover this quantity. In case more or less meat is to be corned, make the brine in the proportion given. 4. A loose board weighted down with a heavy stone or other weight should be put on the meat to hold it down under the brine. 5. In warm weather the brine may become slimy or ropy. If this happens make a new brine of 8 lbs. of salt, 4 lbs. of sugar, 2 oz. of baking soda, and 4 oz. of saltpeter to 4 gals. of water. Pour off the old brine and wash the meat thoroughly. Add the new brine. If the meat is kept a long time the brine should be changed occasionally. The meat will usually be corned and ready for use in 6 weeks. Plain Salt Pork 1. Prepare a clean hard wood barrel by thoroughly scrubbing the inside with hot water and washing soda or a little lye and rinsing thoroughly with water. Sirup barrels, alcohol or whisky barrels that are still sound and sweet may be used. A large stoneware crock is also suitable. 2. The meat must be properly and thoroughly cooled because if salted before the animal heat is out the shrinkage of the muscles cause the retention of injurious gases, giving an offensive odor to the meat. It must not be frozen because the salt will then not penetrate. Ordinarily 24-30 hours' cooling after slaughtering will be sufficient. 3. Cut the carcass in pieces about 6 in. square. Rub each piece with fine salt and pack closely in a barrel. Let stand overnight. 4. The next day weigh out 10 lbs. of salt and 2 oz. of saltpeter to each 100 lbs. of meat and dissolve in 4 gals. of water. Allow this brine to cool thoroughly. 5. Cover the pork completely with this cold brine and weight it down with stones or other heavy weights to keep it completely immersed. The pork should be kept in the brine till used. FISH PRESERVATION Honey Curried Red Snapper Ingredients 1 Tbsp dijon mustard 2 tsps honey 2 tsps lemon juice 1/8 ts curry powder 1/8 ts salt 2 red snapper fillets cooking spray 1/8 ts paprika 2 tsps chopped parsley Directions Mix together mustard, honey, lemon juice, curry powder and salt. Place fish fillets in a 9-inch square baking dish which has been coated with cooking spray. Pour mustard sauce over the top. Bake at 350 degrees for 15 minutes or until fish flakes easily with a fork. Uncover and broil for 20 minutes. Sprinkle with paprika and parsley; serve immediately. Honey Bourbon Dipping Sauce Ingredients small bottle of bourbon pure honey cinnamon brown sugar Directions Have all ingredients ready and pour bourbon into the bowl( use as much as you would like ) on average a good size serving for a few will take 8 oz of bourbon. Then add a tbsp or cinnamon ( i usually just wing it and pour cinnamon in ) add a handful of brown sugar and then add honey to the consistency you prefer. This sauce can be made thinner if needed by adding a little water or adding more bourbon depending on how much bourbon you prefer. Heat the mixture and continue to stir while it is being heated. The sauce is great when its warm and it also makes one heck of a glaze when grilling.

Seviche Ingredients 1 lb. pickerel fillets juice from a dozen limes (more if needed)

3 medium sized tomatoes finely chopped 3 sweet onions chopped fine 2 hot peppers (remove part after 2 hours) 1 green pepper chopped fine 1 clove garlic minced 1 tbsp. parsley finely shopped salt and pepper Directions Clean fish and let soak in salt water for 10 minutes. Remove and pat dry. Place fish on ceramic platter. Mix remaining ingredients and spread over fish, making sure you cover it completely. Ley set for a few minutes, then turn the fillet over so both sides of fish are well covered. Cover platter and place in fridge. Trun fish several times. Let soak for 8 hours. Serve on lettuce and eat with crackers. Gar Stew Ingredients 1 1/2 pounds gar filleted 3/4 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons butter or margarine 3 tablespoons olive oil 3 cups hot water 1/8 teaspoon cayenne 1/2 teaspoon black pepper 2 teaspoons salt 1/2 teaspoon thyme 6 small potatoes (diced) 6 small onions (diced) 6 small carrots (diced) Directions Dredge fillets in flour seasoned with salt and pepper. Melt butter in a cast iron pan over medium heat. Add olive oil, and heat. Add gar fillets and brown quickly, about 1 minute on each side. Pour hot water into a soup pot. Add cayenne, black pepper, salt and thyme. Add potatoes and onions and cook five minutes. Add carrots and cook 10 minutes more until vegetables are tender but not overcooked. Drain; save water in which vegetables were cooked. Place browned gar fillets in a large casserole. Add vegetables, and pour vegetable water over all. Cover and bake in a 350 oven for 45 minutes. Serve hot from casserole. Pike Polish Style Ingredients 2 carrots 2 celery stocks 1 onion quartered 10 peppercorns 1 bay leaf 2 ts salt 1 pike dressed 1/4 c butter 1 tb dill, fresh, chopped 3/4 ts salt 1/4 ts pepper 1/4 c lemon juice 6 eggs hardboiled, peeled, finely chopped Directions Combine fish, vegetables, dry seasonings, and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper. Cook 5 minutes, stirring frequently. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes.