Using Golden Harvest Mason Jars.


Easy and delicious recipes with Golden Harvest Mason Jars.

Tamarind Chutney

Richly seasoned Tamarind chutney that pairs beautifully with any rice or curry meal.

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1 -1/4 lb (625 g) dried tamarind block

2 tbsp (25 ml) cumin seeds

3 cups (750 ml) granulated sugar

1 cup (250 ml) sultana raisins, rinsed

4 tsp (20 ml) grated fresh ginger

2- 1/2 tsp (12 ml) salt

1/4 tsp (1 ml) freshly ground black pepper

1 tsp (5 ml) cayenne powder

 

 

 

  • In a medium bowl, break dried tamarind into chunks and soak in 4 cups (1 L) warm water for a minimum of 20 minutes. Squeeze and break up tamarind under the water with your fingers. Pour through a sieve into a non-metallic bowl, pressing tamarind with back of a spoon to extract all the liquid, remembering to scrape the bottom side of the sieve to remove pulp clinging to it. Measure 3 cups (750 ml) tamarind pulp.
  • Meanwhile, put cumin seeds in a dry frying pan and heat, on high, shaking seeds and roasting for about 2 minutes or until seeds are golden brown and begin to smoke. Transfer to small bowl and allow to cool. Grind in a coffee or spice mill.
  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • In a large stainless steel saucepan, over medium heat, combine tamarind pulp, ground roasted cumin, sugar, raisins, ginger, salt, black pepper and cayenne; bring to a boil. Remove from heat.
  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot sealing discs on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Makes about 5 x 250 ml jars.

table-TamarindChutney

 

Pickled Garlic

Adds an ethnic twist to any meal. Try them alongside Tandoori chicken.

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12 large heads garlic, about 1 3/4 lb (838 g)

2 -1/2 (625 ml) cups white vinegar

1 cup (250 ml) dry white wine

1 tbsp (15 ml) pickling salt

1 tbsp (15 ml) granulated sugar

1 tbsp (15 ml) dried oregano

5 dried whole chili peppers, optional

 

 

 

 

  • Place 5 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.
  • In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar, and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.
  • Pack garlic and 1 dried whole chili pepper, if using, into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot liquid to cover garlic to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining garlic, chili peppers and hot liquid.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Makes about 5 x 250 ml jars.

table-PickledGarlic

 

Hot ‘n Sweet Chili Sauce

This sweet and spicy chili sauce will add a delightful zing to your food.

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6 cups (1500 ml) prepared tomatoes, about 4.5 lb (2 kg), 22 medium plum

2 small peaches, chopped

1 apple, chopped

1 pear, chopped

1 onion, chopped

1 red pepper, chopped

6-8 hot peppers, finely chopped

1-1/2 cups (375 ml) white vinegar

1-1/2 cups (375 ml) granulated sugar

1 -1/4 tbsp (20 ml) pickling salt

1/2 cup (125 ml) sultana raisins

1/4 cup (50 ml) pickling spice

  • Place 4 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Blanch, peel, core and chop tomatoes; measure 6 cups (1500 ml).
  • Combine prepared tomatoes, apple, peaches, pear, onion, red pepper, hot pepper, vinegar, sugar, salt and raisins in a large stainless steel saucepan. Tie pickling spice in a large square of cheesecloth, creating a spice bag; add to tomatoes.
  • Stirring frequently, bring mixture to a boil. Boil gently, stirring occasionally to prevent scorching, until mixture reaches desired consistency, about 1 1/2 hours. Discard spice bag.
  • Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more sauce. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining sauce.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Makes about 4 x 500 ml jars.

table-HotSweetChiliSauce

 

Mango Chutney

Serve this zesty condiment any time of the year to add some sweetness to your dishes.

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4 cups (1000 ml) chopped, peeled, pitted mangoes, 5-6 medium

1 cup (250 ml) coarsely chopped yellow onion

3/4 cup (175 ml) golden raisins

1/2 cup (125 ml) Each: peeled, seeded and chopped lime and orange

1/4 cup (50 ml) peeled, seeded and chopped lemon

3 cloves garlic, minced

1 cup (250 ml) dark brown sugar

1 cup (250 ml) apple cider vinegar

1/2 cup (125 ml) Each: grated gingerroot, molasses

1 tbsp (15 ml) mustard seed

2 tbsp (25 ml) finely chopped cilantro

1 tsp (5 ml) Each: dried red pepper flakes, ground cinnamon

1/4 tsp (1 ml) Each: ground cloves, ground allspice

 

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Combine mango, onion, raisins, lime, orange, lemon, garlic, brown sugar, vinegar, gingerroot, molasses, mustard, red pepper flakes, cinnamon, cloves and allspice in a large, deep stainless steel saucepan. Bring to a boil, stirring constantly.
  • Reduce heat and boil gently, stirring occasionally, 20 minutes. Add cilantro and continue cooking 10 more minutes.
  • Ladle hot chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre hot lid sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Yield – about 6 X 250 ml jars

table-Mango-Chutney