Fresh Market Recipes
we'll be updating this site with recipes from cooking demonstrations at market...stay tuned for more!
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thanks to motherskitchen.blogspot.com for the following two recipes
Pickled Green Beans
2 lbs. green beans
1/4 c. canning salt
2 1/2 c. vinegar
2 1/2 c. water
1 teas. cayenne pepper, divided
4 cloves garlic, divided
4 heads dill, divided
Trim ends off beans. Combine salt, vinegar and water in a large saucepot. Bring to a boil. Pack beans lengthwise into hot jars, leaving 1/4 in. headspace. Add 1/4 teaspoon cayenne (more to taste), 2 cloves garlic (more to taste) and 2 heads dill to each quart. Ladle hot liquid over beans, leaving 1/4 inch headspace. Remove air bubbles. Adjust 2 piece caps. Process pints and quarts 10 minutes in a boiling water canner. Yield: about 4 pints or 2 quarts.
Natural Strawberry Jam
5 tart apples, stems and blossom ends removed and chopped coarsely, cores intact
1 lemons or limes, unpeeled and chopped fine
Boil apples and citrus in enough water to prevent sticking for 20 minutes until soft. Force through a fine sieve with the back of a spoon to make 2 cups puree, or use a food mill if you have one.
Now it's time to add:
8 cups halved and hulled strawberries
5 1/2 cups sugar
Bring it to a boil and stir frequently over medium heat. Boil for 20 minutes until mixture thickens and mounds up in a spoon. When I tried this recipe with raspberries last year, I stopped boiling it after about 20 minutes.
In order to test if your jam is done, try the "wrinkle test" Place a spoonful of the jam on a saucer in the freezer for a 5 minutes to cool. Run a finger through the jam: if the surface wrinkles, it's ready. If not, it needs to boil some more.
Ladle the hot jam into hot jars; leaving 1/4 inch headspace. (that's fancy canning talk for filling the jar 1/4 inch from the top). Wipe off the rim, place a lid on the jar and screw a band on it to finger tight. No need to torque it with all your might. Process in a boiling water canner for 10 minutes. (more fancy canning talk - this means to boil the jars in a rack or set upon some canning rings in a pot with the water 1 inch deeper than the top of the jars) Shut off heat on canner and remove lid, and let the jars sit 5 minutes in the water before you take them out. This neat trick prevents the jars from spewing juice out of the lids before they seal like they sometimes do. Remove the jars and let them cool. Make sure the top is sealed by checking to see if you can press down on the top of it.