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Preserves
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Preserving
Precautions:
Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up and
the jar may explode. In addition, the microwave oven
cannot maintain the food at the correct canning
temperature. Improperly canned food may spoil and
be dangerous to consume.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature. If the lid is removed first. Cooking
should not be done in these containers since most
are not heat resistant and during extended heating
times, heat from food would cause cracking or
breaking.
Thermometers are available for use in microwave
oven. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fill with water and heat them on HIGH
power until water boils (approx. 3 mins, for 2 jars).
Empty and drain upside down on kitchen paper, The
jars should be warm when filled with jam.
TOMATO CHUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250 g onion, finely chopped
1.5 kg ripe tomato, skins removed
and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175 g sugar
Method:
Place onions in a 3-litre dish. Cover. Cook on P10 for
4 to 5 minutes. Add tomatoes. Cover. Cook on P10
for 5 to 6 minutes. Add salt, spices and vinegar. Stir
well. Cook on P10 for 10 minutes, stirring halfway
through. Add sugar, stir well and cook on P7 for 35 to
40 minutes. Stirring occasionally. Pour into sterilised
jars and seal.
CUCUMBER PICKLE
Ingredients:
2 cucumbers
2 onions, chopped
2 tablespoons salt
250 ml malt vinegar
2
⁄3 cup sugar
1
⁄2 teaspoon celery seeds
1
⁄2 teaspoon mustard seeds
Method:
Wash cucumbers and remove ends, dice (do not
peel). Place diced cucumber in a bowl. Add onion
and sprinkle with salt. Stand overnight. Rinse and
drain cucumbers and onions. Pack into sterilised jars.
Place remaining ingredients in jug and cook on P10
for 2 minutes. Stir and cook on P10 for a further 5
minutes. Pour liquid over cucumber and seal. Keep
for 4 weeks before opening.
Lemon Lime Cordial
SWEET APRICOT JAM
Makes: Approximately 1.5 litres
Ingredients:
500 g dried apricots, cut in quarters
1.2 litres water
850 g sugar
2 tablespoons pectin
Method:
Place apricots and water in a 4-litre casserole dish.
Cover and allow to stand overnight. Add sugar.
Re-cover. Cook on P7 for 25 minutes, stirring halfway
through cooking. Remove lid, add pectin, stir well. Cook
on P7 for a further 25 minutes, stirring halfway through
cooking. Allow to cool slightly before pouring into
sterilised jars. Seal.
LEMON BUTTER
Makes: 1 cup (250 ml)
Ingredients:
1
⁄2 cup lemon juice
1 tablespoon lemon rind
1
⁄3 cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornflour
Method:
Blend all ingredients in a 4-cup glass jug. Cook on P6
for 4 to 5 minutes, stirring every minute. Pour into hot
sterilised jars and seal immediately.
LEMON LIME CORDIAL
Makes:approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 4-
litre dish with the remaining ingredients. Cook on P10
for 8 to 10 minutes. Stir 2 to 3 times during this
cooking time to dissolve sugar. Cook for a further 25
to 30 minutes, or until the mixture has become a
syrupy consistency. Set aside to cool. Pour into
bottles and seal. Store in the refrigerator and serve
with cold water, soda or mineral water and fresh mint
leaves if desired.