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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
ovens. 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 High
for 4 to 5 minutes. Add tomatoes. Cover. Cook on
High for 5 to 6 minutes. Add salt, spices and vinegar.
Stir well. Cook on High for 10 minutes, stirring
halfway through. Add sugar, stir well and cook on
Medium-High for 35 to 40 minutes. Stirring
occasionally. Pour into sterilised jars and 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
Medium 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 3
to 4-litre dish with the remaining ingredients. Cook
on High for 8 to 10 minutes. Stir 2 to 3 minutes
during this cooking time to dissolve sugar. Cook on
High for 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.
HOT COCOA
Makes: 1 cup
Ingredients:
2 teaspoons cocoa powder
1 teaspoon sugar
2 tablespoons water
1 cup milk
Method:
Combine cocoa, sugar and water in a heatproof cup.
Cook on High for 10 to 15 seconds. Stir in milk. Heat
on Medium-High for 1 to 2 minutes.
GINGER TEA
Serve: 2
Ingredients:
5 cm piece ginger
1 lemon, sliced
2 teabags
1 cup mint leaves
2 cups water
Method:
Peel and slice ginger and place into a 2-cup jug with
remaining ingredients. Heat on High for 3 to 4
minutes. Allow standing for 5 minutes to infuse.
Strain and serve.
HOT LEMON AND HONEY DRINK
Makes: 1
Ingredients:
juice of
1
⁄2 lemon
1 tablespoon honey
1 cup water
Method:
Mix all ingredients in a 2-cup heatproof jug. Heat on
High for 1 to 2 minutes. Stir well.
Sauces and Extras