Dill Pickles Recipe : Alton Brown Directions Watch how to make this recipe. Combine the salt and water in a pitcher and stir until the salt has dissolved. Rinse the cucumbers thoroughly and snip off the blossom end stem. Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Check the crock after 3 days. The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Recipe courtesy of Alton Brown, 2007
Marmelade d'orange : délicieuse, facile et rapide Voici la marmelade d’orange, proposée par Françoise Porcher, spécialiste et amoureuse des confitures. Retrouvez, avec cette recette, le vrai goût de la marmelade d’orange. Ingrédients 2 kg d’oranges à bouche, à peau fine, biologiques (facultatif)2 citrons non traités1 kg 300 de sucre cristallisé Recette de la marmelade d’orange Laver les oranges sous l’eau tiède afin de faire fondre la cire végétale.Remplir un fait-tout d’eau, suffisamment pour couvrir les 2 kilos d’oranges et les 2 citrons.Quand l’eau est frémissante, plonger les agrumes, couvrir et maintenir l’ébullition 25 mn. Préparer une terrine sur laquelle poser le moulin à légumes (grosse grille). Couper les oranges légèrement refroidies en deux. Dans une bassine en cuivre, La recette est la même avec les oranges sanguines, les mandarines, les clémentines. Une variante, l’Irish Orange Marmalade Mettre à mariner des petits raisins noirs dans un ramequin avec un peu de Whisky. En savoir plus à propos du sucre L’origine du sucre :
Canning Recipes Homemade apple butter recipe, complete with step-by step instructions. Apple butter spiced with cinnamon, cloves, allspice, and lemon. There is no butter in apple butter, by the way. Vibrant and tangy fresh apricot jam, seasoned with Riesling wine. How to make sweet sliced cucumber bread and butter pickles, perfect for sandwiches. Homemade tomato salsa with green chiles and jalapenos, with canning instructions. Elderberry jelly made from wild elderberries, foraging tips and step-by-step instructions. Sweet and vinegary green tomato chutney relish made with unripe tomatoes. Sweet pickled jalapeño chili peppers, processed with vinegar, sugar, onions, and spices. Homemade jalapeno pepper jelly with no added pectin. Recipe for a low-sugar version of raspberry jam, using extra strong pectin. Red bell peppers, charred and roasted, preserved in vinegar, lemon, garlic, oil marinade. Meyer lemon marmalade recipe with photos and step by step instructions. They're crunchy, not slimy!
How to can tomatoes at home, from fresh tomatoes - Canning tomatoes made easy and illustrated! Click here for a PDF print version  Making canned tomatoes is something families remember years later. Here's how to do it, in easy steps and completely illustrated. If you have a pressure canner, you may want to see the pressure canning tomatoes page for those directions instead! And if you'd rather freeze your tomatoes, see this page! Ingredients and Equipment Process - How to Make Home Canned Tomatoes from Fresh Tomatoes Step 1 - Selecting the tomatoes It's fun to go pick your own and you can obviously get better quality tomatoes! At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. The picture at right shows the best variety of tomato to use: Roma; also called paste tomatoes. Also, you don't want mushy, bruised or rotten tomatoes! Step 2 - Get the jars and lids sanitizing The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. Be sure to let it go through the rinse cycle to get rid of any soap! then....
Jalapeno Popper Grilled Cheese Sandwich April is National Grilled Cheese Sandwich month and that was all the excuse that I needed to try out some new grilled cheese sandwich recipes! Not too long ago, while I was devouring a batch of the ever so addictive jalapeno popper dip, I was thinking about other ways to enjoy that amazing flavour combination and the idea that stuck was the one for a jalapeno popper grilled cheese sandwich. As soon as I had that thought I knew that I would have to try it and this was the perfect time! The basic idea was to incorporate the flavours and textures of jalapeno poppers in a grilled cheese sandwich and the first step was the jalapeno peppers themselves. I really could not see biting into a perfectly grilled sandwich with all of the melted gooey cheese and hitting hard raw jalapeno peppers and although pickled jalapeno peppers would likely have done the trick I decided to take the extra step and I roasted the peppers first. Don't have time to roast some fresh jalapenos? Printable Recipe
Coconut Chutney Recipe, How to make Coconut Chutney for Idli Dosa Coconut Chutney Recipe for idli and dosa - Coconut Chutney is mine and my mom-in-law’s favorite accompaniment to go with south indian snacks like dosas and idlis. Both of us are fond of coconut chutney and sambar served with idli, dosa and medu vada. My mom-in-law who is actually a Punjabi, loves south indian food, especially Masala dosa, Idli, Medu Vada, Sambar and Rasam. All other south indian recipes made with coconut are her favorite. I had specially made Masala Dosa for my mom-in-law. There are few more coconut chutney recipes in the blog like: 1. hotel style coconut chutney 2. coconut chutney for fasting3. mint coconut chutney4. coriander coconut chutney5. garlic coconut chutney 6. red chilli coconut chutney7. coconut curd chutney 8. sesame coconut chutney recipe. Few tips for Coconut Chutney recipe: 1: If you want a little sourness in the chutney, you could add the following ingredients to impart sourness: 2: The coconut chutney has to be consumed fresh. Coconut Chutney Recipe below:
Probiotic Pickles: A Fermented Year-Round Recipe There’s nothing quite like a lacto-fermented half sour pickle! They are crisp, crunchy, and refreshing with just the right amount of tang! Plus they pack a hefty probiotic punch! Having moved away from the NYC metro area it’s hard to find good quality fermented pickles. With the help of Sandor Katz’s recipe and a bit of my own fermentation experimentation (that’s right) I’ve come up with a super-satisfying recipe for crunchy lacto-fermented half sour pickles (or full sours if that’s your thing)! Tips & Tricks: The below recipe uses a 3.5% saltwater brine to make half sour pickles. Ideally, you want to pack the cucumbers tight enough so that they stay below the brine for the duration of the pickling (i.e. fermentation) time. I’ve recommended adding oak, horseradish or grape leaves to the pickling brine as they impart tannins, which help to keep the pickles extra crunchy. A word on pickling spice: Choose a good quality pickling spice and check the ingredients for funky preservatives.
Homemade pepperoni recipe. How to make your own homemade pepperoni. How many times have you wished there was a better option than the pepperoni down at the local grocery store? Tired of the lousy pepperoni on that store bought pizza? Are the crackers of a better quality than the pepperoni on your snack platter? Well you’re in luck, with this homemade pepperoni recipe you can make your own quality homemade pepperoni with ease. In this recipe for homemade pepperoni you will have the option of making the pepperoni in one of two ways. The first option is the traditional way to make homemade pepperoni. The next way to make thishomemade pepperoni is the quick and easy recipe. Homemade Pepperoni Recipe 5 lb Fresh Ground Beef 3 tsp Liquid Smoke (Leave out if you’re going to smoke your pepperoni) 5 tsp Ground Black Pepper 5 tsp Mustard Seed 4 tsp Crushed Fennel 3 tsp Crushed Red Pepper 3 tsp Garlic Powder 2 tsp Paprika 2 tsp Sugar 5 tsp Morton’s Tender Quick Combine all of the dry ingredients in a small bowl. Incoming search terms:
Idées de recettes pour confitures maison Il n'y a pas que la pâte à tartiner dans la vie ! Et si on remettait un peu à l'honneur les bonnes vieilles confitures de nos grands-mères ? Sur une tranche de brioche moelleuse, pour accompagner des crêpes, ou encore pour parfumer un simple yaourt, la confiture ça a du bon ! Sans compter qu'avec la confiture on peut réellement varier les plaisirs en fonction des saisons : rhubarbe au printemps, fruits rouges en été, pommes et poires à l'automne, kiwi et agrumes pour un hiver vitaminé... Côté pratique, pas besoin de chaudron pour s'y essayer, réaliser sa confiture maison est plus facile qu'il n'y parait. Voir ce dossier › How to Fix (or Remake) Jam or Jelly That Turns Out Too Soft or Runny How to Fix (or Remake) Jam or Jelly That Turns Out Too Soft or Runny This month's notes: April 2014: Spring is just around the corner. Strawberries are here in Florida, Texas and California, next in late March and April for much of the South, then in May for most of the country and June in cooler northern areas. Organic farms are identified in green! Subscribe to our: Email alerts; Follow us on Twitter Add this page to your favorites! Sometimes after you have canned your jam, jelly or other preserves and let it cool, you open a jar, only to find it hasn't set properly an d is too runny! If the jam is too thick, before you put it in the jars, just heat 1 or 2 cups of grape juice (or any other fruit juice of similar or neutral taste, like apple or white grape) to boiling. If the jars are already sealed / canned, then when you use them, just stir in a little grape juice until you reach the desired thickness. If the jam turns out too runny, that is a little different to fix. Ingredients
National Center for Home Food Preservation About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>> Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation. Introduction to Food Preservation General Canning Canning Acid Foods Canning Low-Acid Foods This course is offered in the University of Georgia eLC system. Having trouble watching this video? Seasonal Hot Topics Springtime means many plants are starting to wake up, spread their leaves, open their flowers, and even produce their fruits. Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links