P
A
m
m
S
f a
r
f r a n c o i s
a
r
g
e
r
A flame-grilled patty topped
with light mustard sauce, peppery
arugula and mmmmm.
.. sharp
Roquefort cheese.
H
oia
>
to make it
m
r
ySSr
l
Stir together 1 tbsp. of mustard
and 1
tbsp. of sour cream in
a small bowl.
Throw your patty on the
grill and cook according
to package instructions.
W hen the patty's done, put it
on a bun and top it with the
mustard mixture, 1 /3 cup of
baby arugula and 1 tbsp. of
crumbled Roquefort cheese.
G o ahead and enjoy being
good to yourself.
food
SAVING
SUMMER RECIPES
BLUE RIBBON
CORN RELISH
Use this tangy-sweet relish
on burgers, hot dogs, and
fish. Or add to quesadillas.
P R E P : 1
V l
H R S. P R O C E S S : 1 5 M IN .
i6
to 20 fresh ears of corn
2
cups water
3
cups chopped celery (6 stalks)
1V2
cups chopped red sweet pepper (2)
i
V i
cups chopped green sweet pepper (2)
1
cup chopped onion (2 medium)
2V1
cups vinegar
134
cups sugar
4
tsp. dry mustard
2
tsp. pickling salt
2
tsp. celery seeds
1
tsp. ground turmeric
3
Tbsp. cornstarch
1
. Remove husks and silks from corn; cut
corn from cobs (do not scrape cobs).
Measure
8
cups of corn and place in an
8
- to
10
-qt. heavy nonreactive pot with the
2
cups
water. Bring to boiling; reduce heat.
Simmer, covered, for 5 minutes or until corn
is nearly tender; drain.
2
. In same pot, combine cooked corn,
celery, peppers, and onion. Stir in vinegar,
sugar, mustard, pickling salt, celery seeds,
and turmeric. Bring to boiling. Boil gently,
uncovered, for 5 minutes, stirring
occasionally. Stir together cornstarch with
2 Tbsp.
water;
add to corn mixture. Cook
and stir until slightly thickened and
bubbly; cook and stir
2
minutes more.
3
. Meanwhile, prepare jars (see
page 174).
Ladle hot relish into hot, clean half-pint or
pint jars, leaving a !/
2
-inch headspace.
Wipe jar rims; top with lids. Process filled
jars in a boiling-water canner for 15 min-
utes (start timing when water returns to
boiling). Remove jars; cool on wire racks.
M A K E S A B O U T 1 0 H A L F -P IN T S O R 5 P IN T S .
C U M IN -P O B L A N O C O R N R E L IS H
Use
V/2
cups
chopped poblano peppers in place of the
chopped green sweet pepper. Reduce
vinegar to
2
cups and add
Vi
cup lime juice.
Omit celery seeds and turmeric and
replace with 2 Tbsp. ground cumin.
A P P L E C O R N C H U T N E Y
Reduce corn to
6
cups
and add 2 cups chopped Granny Smith
apples. Omit celery seed and tumeric and
replace with
2
tsp. caraway seed.
C O R N O L IV E R E L IS H
Add 2 cups coarsely
chopped pitted green, black, and/or
kalamata olives with the celery.
E A C H S E R V IN G ( 2 T B S P .)
39 cal, Ogfat, 0 mg
chol,
55
mg sodium, 9 gcarbo, lgfiber, lgpro.
5 COMMON PROBLEMS
PROBLEM
Foods become black, brown, or
gray in the jar.
CAUSE
Natural substances in the foods
may be reacting with metal kitchen tools or
hard water.
PREVEN TIO N
If you live in an area with
hard water, use distilled water for canning.
Also be sure to use nonmetallic, nonreactive
pans, bowls, and utensils. If there is any sign of
spoilage or an odd odor, discard.
PROBLEM
Mold occurs during storage.
CAUSE
Too much headspace or improper
processing.
PREVEN TIO N
Measure headspace
carefully. Process in a boiling-water canner
for the time specified in a current, reliable
recipe. Discard if mold is present.
PROBLEM
Jar seals properly but comes
unsealed during storage.
CAUSE
Food could be spoiling, the lid wasn’t
put on properly, or too much air remained in
the jar after processing. Never use food from
a jar that has come open, even if it smells and
looks safe.
PREVEN TIO N
Use a current, reliable recipe
and process for recommended time. Create
headspace precisely as specified in the recipe.
Always be sure to get out air bubbles before
putting on the lid (See Step
2, page 174).
PROBLEM
Jam is too soft or runny.
CAUSE
Pectin, which interacts with natural
and added sugar and acid, was not allowed
to develop properly. Or fruit may have been
overripe with too much natural sugar.
PREVEN TIO N
Be sure to measure all
ingredients precisely and cook for the
recommended time. Do not double jam and
jelly recipes. A thin jam is still safe—serve as
a fruit sauce over cake or ice cream.
PROBLEM
Pickles shrivel in the jar.
CAUSE
Cucumbers did not properly absorb
the brine.
PREVEN TIO N
Precisely measure brine
ingredients and mix well before adding to
cucumbers. Prick whole cucumbers before
canning. Never use waxed cucumbers (you
can tell by scraping your nail along the peel).
® ,TM ,© 2010 Kellogg NA Co.
178
JULY
2010
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