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DIY Canning: Over 100 Small-Batch Recipes for All Seasons Paperback – April 1, 2015
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SAMPLE RECIPE: PLUM AND QUINCE MEMBRILLO
Membrillo is a specialty preserve made in Spain and Portugal. Traditionally, the recipe uses only quince, but the addition of plum gives it a delicious fruitiness. The quince provides enough pectin to set this preserve into a paste that is firm enough to slice. The classic way to serve membrillo is as an accompaniment to the salty sheep’s milk manchego cheese. Try it in sandwiches or with sliced cold meats, especially pork.
PLUM AND QUINCE MEMBRILLO
MAKES 4 HALF-PINT JARS—WATER-BATH CANNING, SEASONAL
1. Prepare a hot water bath (see page 30). Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside.
2. In a cheesecloth square, combine the reserved quince peels, cores, and seeds. Tie securely with kitchen twine into a sachet.
3. In a preserving pot or a deep pot set over medium heat, combine the quince, plums, and sachet. Add enough water to cover the fruit and the sachet. Simmer for about 45 minutes, stirring frequently and adding water as needed to keep the quince from drying out, until the quince is very tender and red.
4. Remove from the heat. Remove and discard the sachet.
5. Use a potato masher to puree the quince and plums into a smooth paste.
6. Add the sugar, lemon juice, lemon peel, and cinnamon stick. Return to a simmer over low heat. Cook for 30 minutes, stirring frequently, or until the mixture is thick enough to leave a track when a spoon is dragged through it. Remove and discard the cinnamon stick.
7. Ladle the membrillo into the prepared jars, leaving 1/4 inch of headspace. Use a nonmetallic utensil to release any air bubbles.
8. Process the jars in a hot water bath (see page 31) for 10 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes.
9. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours.
10. Check the lids for proper seals (see page 32). Remove the rings, wipe the jars, label and date them, and transfer to a cupboard or pantry.
11. Refrigerate any jars that don’t seal properly, and use within 2 months. Properly sealed jars will last in the cupboard for 12 months.
PREP TIME: 30 minutes, COOK TIME: 1 hour, 15 minutes, PROCESSING TIME: 10 minutes, TOTAL TIME: 1 hour, 55 minutes
- 4 ½ pounds quince, peeled, cored, and thinly sliced; peels, cores, and seeds reserved
- 2¼ pounds black plums, pitted and quartered
- 4 ½ cups granulated sugar, plus additional as needed
- 3 tablespoons freshly squeezed lemon juice
- 3 strips (½-inch wide and 1-inch long) lemon peel, pith removed
- 1 cinnamon stick
About the Author
- Item Weight : 1.34 pounds
- Paperback : 260 pages
- ISBN-10 : 1623154391
- ISBN-13 : 978-1623154394
- Publisher : Rockridge Press; Gld Edition (April 1, 2015)
- Product Dimensions : 7.5 x 0.71 x 9.25 inches
- Language: : English
- Best Sellers Rank: #91,239 in Books (See Top 100 in Books)
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