Cooking Recipes Forums - Canning Preserving Forum

Moroccan Preserved Lemons

gloria.p — Wed, 01 Sep 2010 01:27:17 GMT

How To Make Moroccan Preserved Lemons
By Christine Benlafquih, Moroccan Recipes About.com Guide

Preserved lemons enhance many Moroccan dishes, both as a garnish and as
a key ingredient. If you're in Morocco, try to select doqq or boussera
lemons. Outside of Morocco, Eureka or Meyer lemons are favored for
pickling, but any variety will work.

To make preserved lemons (also called pickled lemons), you'll need:
* 5 (or more) fresh, washed lemons
* Fresh lemon juice from 2 (or more) lemons
* A clean glass jar barely large enough to accommodate the lemons
* 1/2 cup of kosher salt

Difficulty: Easy
Time Required: 10 minutes

1. Remove the stems and cut off the tips of the lemons. Cut each
lemon lengthwise into quarters, but be very careful not cut all the way
through � about 3/4 of the way down is enough. This way the quarters
should still be attached at the base.
2. Pack the crevices of the lemon with lots of kosher salt, close
the lemon and place into the jar.
3. Repeat with the remaining lemons.

Ideally, you want the lemons to be packed very tightly. Compress the
lemons as you add them to the jar to release their juices.

4. Add the fresh lemon juice and a generous sprinkling of the salt.
Cover the lemons tightly, and set aside in a cool, dark place. A
cupboard or food pantry is fine.
5. Every two or three days, open the jar and compress the lemons to
release more juices. If you have room to add another lemon, you can. Do
this for the first week, or until the lemons are submerged in juice.
6.The lemons will be pickled and ready to use in about four weeks,
once the rinds are very soft. Transfer the jar to the refrigerator,
where they should keep well for several months.
7. Rinse the lemons before using to remove excess salt. Use the
rind, finely chopped, in salads. In tagines, stews and sauces, remove
the seeds and use the quarters, with or without flesh. Leaving the flesh
will impart a stronger lemon flavor.

Apple Jelly with Chile Triumvirate (meaning three chiles)

Linda — Tue, 31 Aug 2010 23:23:09 GMT

I just dug out my recipe hand-out for a jam and jelly making class I
took at the Viking Home Chef in Walnut Creek, California. I wanted to
make the apple chile jelly we tasted that day (back in 2003). Viking
Home Chef has since closed down in Walnut Creek, but I believe some of
their other locations are still in business. Doesn't matter much to
me right now, though, since my husband and I recently moved to Central
Point, Oregon. The jelly is terrific, and I plan on using it on a
spiral-sliced Harry & David ham that I have in the freezer (one of
the benefits of living in Central Point is that we can visit Harry &
David in Medford any time we want!).

Here's the Viking Home Chef recipe:

Apple Jelly with Chile Triumvirate

From Viking Home Chef, Walnut Creek, California

Chipotle chilies are dried, smoked jalapenos. They impart a unique,
smoky, fieriness to any dish. This jelly pairs beautifully with all
cuts of pork as well as chicken or turkey. Serve as a spread on ham;
turkey or cream cheese sandwiches or with your favorite fresh cheese
on crackers. This jelly becomes a zippy glaze when slightly melted and
brushed on salmon, shrimp, pork or poultry while grilling.

1/2 cup dried chipotle chilies, re-hydrated, stemmed, seeded and
chopped
1/2 cup jalapeno peppers, stemmed, ribs and seeds removed
1-1/2 cups red bell pepper, stemmed, ribs and seeds removed
1 cup apple cider vinegar
2 cups apple juice (not from concentrate)
1 box (1.75 ounces) SURE.JELL fruit pectin
6-1/2 cups granulated sugar
1 tablespoon butter (if needed)

Sanitize cleaned jars and lids. Let stand in hot water until ready to
use.

Steep dried chipotles in 1-cup very hot apple juice until tender,
about 30 minutes.

Strain and reserve steeping liquid. Remove stems and seeds.

In blender, combine chipotles, jalapenos and red bell peppers with
vinegar and chipotle steeping liquid. Pulse in blender until coarsely
ground with some chunks remaining. Do not puree.

In heavy-bottomed saucepan, combine remaining apple juice, blended
pepper mixture and pectin. Bring to a rolling boil, stirring
constantly.

Stir in sugar quickly and return to a rolling boil for exactly 1
minute. Skim any scum (foam) that rises to the surface.

Place the jars on silicone pads or towels to prevent jars from
cracking. Using a wide- mouthed canning funnel, ladle hot jelly into
hot, sanitized jars, leaving 1/4-inch space at top of standard jars
and 1/2-inch space at top of Weck jars.

Remove air bubbles by sliding a rubber spatula between jar and jelly,
pressing gently on the jelly to release trapped air. Re-adjust
headspace if required.

Wipe rims and threads of jars with a clean, damp cloth. Center heated
lids on jars with sealing compound next to rims.

Apply rings (bands) to lids, and tighten. Screw caps on by tightening
with your fingertips, just until a point of resistance is met. For
Weck jars, follow Weck canning guidelines.

Place jars on a rack in a large, heavy-bottomed pot. Make sure water
is a least L-inch above jars. Place lid on pot and boil gently on
medium high heat for 10 minutes. The air will boil out during this
process, sealing the lids for safe storage.

After processing, remove jars from pot and set upright on a towel to
cool. Do not retighten bands or check for a seal while jars are hot.

After 24 hours, check jars for a seal. Label and store in cool, dry,
dark place.

Not a bad weekend...

Dave Balderstone — Mon, 30 Aug 2010 14:57:29 GMT

On 9/5/2010 12:19 PM, Ross@home wrote:

Hollow it out and make a canoe out of it. Don't the Brits call big zukes
vegetable marrow and stuff them with something? We wanted zukes for
dinner tonight and were reduced to buying some. At this time of year in
our climate they are dead from the heat or eaten by the prolific insect
life here. We have squash bugs that could carry off that big zuke in the
picture.

The 16th Annual Schaller Ribbon Report

Melba's Jammin' — Thu, 26 Aug 2010 20:33:55 GMT

On 9/1/2010 5:22 PM, Dan Abel wrote:
As are cute boys in food related jobs.

I DID IT !!

Melba's Jammin' — Thu, 26 Aug 2010 13:31:58 GMT

"Melba's Jammin'" wrote in message
news:barbschaller-E29852.08312826082010@news.iphouse.com...

Yahoo. Good for you.

Dimitri

REQ: Fig Preserves using Dried Figs

Wayne Boatwright — Tue, 24 Aug 2010 02:14:19 GMT

On Tue 24 Aug 2010 05:07:39a, George Shirley told us...

Thanks, George!

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~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Troubles with Foodsaver pulling vacuum

Wilson — Mon, 23 Aug 2010 18:18:31 GMT

On 8/23/2010 1:18 PM, Wilson wrote:

I wash the gaskets on mine once a year Wilson. Like you said it works a
charm. Learned that with the first one I had and continued on with the
second sealer.

tomato canning problem/question

SgtBilco@FtBaxter.net — Sun, 22 Aug 2010 17:24:28 GMT

In article ,
wrote:

You can always remove the lids, replace them with new ones, thighten
finger tight and re-process.

If you're at all concerned about safety, it will give you peace of mind.

Apple juice

Dave Balderstone — Sun, 22 Aug 2010 16:25:35 GMT

On 8/25/2010 6:19 PM, gloria.p wrote:

Nope, don't remember her. Many, many people around here have purchased
older homes with fruit trees and either cut them down, or just pick up
the fallen fruit and toss it in the trash. Good friends of mine did that
with two pear trees and two satsuma trees her Dad had planted on the
property. She didn't want to "mess" with mowing around them with the
riding mower and didn't like the mess they left on the ground. She
doesn't eat anything but meat, cheese, rice and gravy, white bread,
tomatoes and crawfish or fresh water fish. Other than that and a
sometimes nasty disposition when she's upset, usually at her husband.
Good friend when you need help but not one you would invite to dinner as
she will flat refuse if the meal isn't one she likes.

Miz Anne and I grew harvesting wild fruit and plants plus had Dad's with
big gardens, anywhere from half an acre to three acres if they felt up
to it. We also grew up preserving food for the family to eat and for the
winter. Our kids no longer put food by but like it when we gift them
with stuff they like. Both our kids were in 4H from the time they were
old enough until they went to high school. Both participated in raising
most of our own food, including animals they helped milk, feed, butcher,
and process. Now they both have small salad gardens.

Making moussaka on a Sunday

George Shirley — Sun, 22 Aug 2010 15:22:25 GMT

"George Shirley" wrote in message
news:4rGdnYc4IKlGLe_RnZ2dnUVZ_g2dnZ2d@giganews.com ...

You shared your recipe here on rfp, George, and I've made it. It was soooo
good. I just wish the rest of my family thought so or I'd make it more
often!

Kathi

Busy day in Upper Canada.

Ross@home — Fri, 20 Aug 2010 00:57:08 GMT

wrote in message
news:601576hq5qrctgmpe9u1pc538nj774i0dd@4ax.com...

Lucky ducks!

I like a dry rub of brown sugar and spices - garlic, cumin, paprika, onion,
pepper, etc - but mild to taste (I'm wimpy with the hot stuff) We finish it
off with Bulls-Eye Chicken and Rib Renegade (a family fave - which is very
much like what Baton Rouge restaurant puts on their slow cooked ribs...hmmm)

After reading this thread, I decided to thaw the extra batch I did a month
or so ago, and grilled it up with the sauce for dinner Sunday night. It was
as good as it was when it was fresh - so I know I can cook extra and freeze
when I want to.

Kathi

Request help on pickled green tomatoes

Bassboat@nowhere.com — Thu, 19 Aug 2010 23:18:41 GMT

On 8/20/2010 9:26 PM, gloria.p wrote:

When I get a bumper crop I dehydrate my own, they go into a vacuum
sealed jar that is kept in the dark. I've used them up to three years
old with no problem.

This year I dehydrated eight trays of fernleaf dill, I like it better
than I do the regular dill. One year we saved two quarts of dill seed,
crush a few of those babies and rub them behind your ears, pickle lovers
will follow you everywhere you go.

How To Cure Rosacea

bandora — Thu, 19 Aug 2010 14:21:50 GMT

bandora wrote:

Oh yeah, we've heard that one: spread it with strawberry jam.

gloria p

Grandkids and preserves

George Shirley — Thu, 19 Aug 2010 13:32:05 GMT

"George Shirley" wrote in message
news:zvSdnbIR-ObGr_DRnZ2dnUVZ_qqdnZ2d@giganews.com...

As you have every right to be:))

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https://www.shop.helpforheroes.org.uk/

peeling peaches

Sandra Hendre — Wed, 18 Aug 2010 18:19:59 GMT

"George Shirley" wrote in message
news:E9SdnfwnVYC-g-zRnZ2dnUVZ_vCdnZ2d@giganews.com...

That is what we do too. I can't say I have ever seen any dead bodies on
ours, but then I wouldn't buy any that had.

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https://www.shop.helpforheroes.org.uk/