Get a squeeze out of summer
I have just picked the first of our apples, Doleman crabapples. The Heyers are just about ready to pick as well. Making fruit juices from windfall or extra fruits is an excellent way to make use of the excess. Juice can be extracted by soaking, boiling or using a mechanical juicer.
Soaking cut fruit, such as apples, in water for two to three days, and then straining off the liquid will give a raw, well-flavored juice. Boiling cut fruits or berries and then allowing the juice to drip through a cheesecloth bag will produce a slightly different flavored juice, because it is cooked. This method is often used for jelly making.
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A conventional hand juicer can serve for oranges or grapefruits but is useless when it comes to apples, berries, tomatoes, carrots or other vegetables. A high speed electric juicer is needed to convert these into raw juice. There are two basic types of juicers, a centrifugal juicer and a masticating juicer.
A centrifugal juicer chops the fruit or vegetables in a plastic or stainless steel basket, then spins the contents at high speed to separate the juice from the pulp. The juice comes out of a spigot and the pulp is removed afterward. The masticating juicer grinds the fruit or vegetable into a paste before spinning at high speed to squeeze the juice through a screen set into the juicer bottom.
There are a number of juicers on the market with a wide range of prices and features. The December 1992 Consumer Reports tested juicers and recommended four, the Panasonic Mj-65PR and the Sanyo SJ3020, both under $100. They are both masticating type juicers.
As well, they recommended the Acme Supreme Juicerator 5001 and the Omega 1000 both in the $300 range, both centrifugal juicers.
An interesting aside about the Acme Juicerator came to my attention a couple of years ago. A friend had purchased one of these juicers second-hand about 30 years ago, and it has been in use every summer since. With a large orchard she had concerns that her juicer might fail her during the summer juice-making season.
She contacted the company to see if she could purchase a similar juicer. To her surprise and mine, the same company had the same juicer and model number still available. When compared, the two juicers were identical, with the exceptions of a few minor improvements.
Obviously these are good juicers that have stood the test of time and from a company that stands behind its product. In a day when most appliances are manufactured with planned obsolescence after 5-10 years, this story is refreshing.
For more information on the Acme Juicer call 1-800-668-1966.
When considering juicing fruits and vegetables, the quantity you plan to juice will influence the quality and price of the juicer you select. Before purchasing a juicer try to see the appliance in action to determine how well the juice is extracted from the pulp, ease of cleanup and if it will meet your expectations.
Fruits and vegetables are good for you, whether juiced or whole, cooked or raw. They provide essential vitamins, minerals and trace elements. However, juices lack the fibre that fresh produce contains.
For a refreshing change, to meet special dietary needs or as a way to cope with a bountiful crop, fruit and vegetable juices are worth a try.
Crabapple recipes
If you are interested in using your crabapples for jelly, the University of Saskatchewan, extension division has an excellent publication, Using Saskatchewan Crabapples. There is detailed information in the booklet on how to test the juice for pectin content. The juice can then be used as a base for other fruit jams so Certo or other pectin products are not required.
Food preservation videos
The Canadian Home Economics Association Foundation has a number of educational videotapes available. Three of particular interest this time of year are Jam and Jelly Primer, Pickle Primer and Food Preservation Primer. They are $30 each and are available from CHEA Foundation, c/o Marlene McDonald, PHEc, 67 Hollington Rd., Winnipeg, Man. R3P 1S1.
Dear TEAM: Does anybody have a “tried, true and tasty” spaghetti sauce recipe to share? The kind that tastes similar to the bought Catelli or Ragu Mild Spaghetti sauce? I grow a lot of tomatoes and would appreciate some help in this area. – A Busy Mom, Nokomis, Sask.
Dear Busy Mom: I have a favorite tomato sauce that I often make with extra tomatoes. I use it as a pizza or spaghetti sauce or in chili.
Wash and quarter tomatoes and put in a large enamel preserving kettle. Don’t use an aluminum pot as the sauce will be discolored.
To prevent sticking and scorching I cook a few tomatoes in the pot first to make some juice in the bottom of the pan. The amount of juice will depend on the variety of tomatoes. Some like Roma have very little juice while others will be more juicy.
Add more tomatoes, but stir continuously. Also add two cups (500 mL) of each of the following chopped vegetables: celery, onion, carrot and green pepper. Zucchini and other squash could also be added with little flavor change. Add one cup (250 mL) chopped fresh parsley. Add several crushed garlic cloves to the pot, the amount depending on your taste for garlic.
Simmer the sauce on low heat until the vegetables are all soft. Put through a food mill, a pot with small holes on the bottom and a handle and blade in the middle. The pulp and juice will go through and the seeds and skin are removed. Usually the sauce is thick enough. If not, simmer to the consistency you want.
I usually add basil and oregano just before serving. If you have fresh herbs they could be added to the sauce now.
Freeze the sauce in two cup (500 mL) containers, leaving an inch (2 cm) headspace. To use thaw and use as a pizza sauce or in other dishes as a sauce. Season as desired.
Dear TEAM: I am a subscriber to your paper and appreciate all the useful ideas that you publish. I have gathered together some tested and useful recipes for fall pickling. I am wondering if you could use these in the cooking section of your paper? – E.A., Edmonton, Alta.
Dear E.A.: Thank you for your pickle recipes.
Pickles
These recipes have been carefully tested and are delicious and easy to make.
Bread and butter pickles
Wash and thinly slice sufficient medium-sized cucumbers to measure 16 cups (4 L). Peel and thinly slice six medium-sized onions.
Wash, seed and cut into thin strips one green pepper and one sweet red pepper. Combine the vegetables in a large kettle, sprinkling 1Ú3 cup (75 mL) coarse salt between layers. Mix a tray of ice cubes through the vegetables and cover with another tray of cubes. Let stand three hours. Drain vegetables well.
Combine:
3 cups white vinegar 750 mL
5 cups sugar 1.25 L
11Ú2 teaspoons turmeric 7 mL
11Ú2 teaspoons mustard 7 mL
2 tablespoons 30 mL
mustard seeds
Pour over drained vegetables. Heat to boiling point only. This is all the cooking that is necessary. Pack in hot sterilized sealers, seal and store in a cool place for one month before using.
Yield: About eight pints (4 L).
Pickled onions
Cover two quarts (2 L) small white onions with boiling water. Let stand three minutes; drain and cover with cold water; then peel.
Make a brine with:
8 cups water 2 L
3Ú4 cup coarse salt 175 mL
Pour over onions and let stand overnight. Drain, then rinse thoroughly with cold water.
Combine:
4 cups white vinegar 1 L
1 cup sugar 250 mL
1 stick cinnamon 1
Heat to boiling point, then boil five minutes. Remove stick of cinnamon. Add onions and bring just to boiling point. Pack into hot sealers; cover with boiling pickle mixture and seal.
Yield: About four pints (2 L).
Spiced pickled beets
Select small young beets 1 to 1 1Ú2 inches (2-3 cm) in diameter. Scrub thoroughly leaving root and one inch (2 cm) of stem. Cook until just tender. Dip in cold water and remove skins. One six-quart (1.5 L) basket will yield about 12 cups (3 L) prepared beets.
For this quantity, prepare the following syrup:
Combine in saucepan:
2 cups cider 500 mL
vinegar
2 cups sugar 500 mL
2 cups water 500 mL
1 tablespoon salt 15 mL
1 teaspoon ground 5 mL
allspice
2 tablespoons whole 30 mL
cloves (tied in cheesecloth)
Bring to a boil and boil for five minutes. Remove spice bag and keep syrup hot until needed. Pack hot sterilized sealers with prepared beets. Pour hot syrup over beets to completely cover them. Seal, cool and store.
Yield: Six pints (3 L).
Mustard bean pickles
Wash and trim ends from one six-quart (1.5 L) basket young yellow string beans. Cut into one-inch (2 cm) lengths. This amount will measure about 15 cups (4 L) prepared beans. Cook in boiling salted water until just tender.
Mustard sauce
Mix together in a large sauce-pan or kettle:
2 1Ú2 cups sugar 625 mL
1 tablespoon 15 mL
turmeric
2 teaspoons salt 10 mL
1Ú2 cup dry mustard 125 mL
1Ú2 cup all-purpose 125 mL
flour
Blend in:
1Ú2 cup vinegar 125 mL
Heat to boiling point
21Ú2 cups vinegar 625 mL
1 tablespoon celery 15 mL
seed
Stir hot liquid slowly into flour mixture. Place over moderate heat, stirring until thickened and smooth, about five minutes. Add drained beans; bring mixture to boiling point. Pour into hot sterilized sealers and seal.
Yield: About six pints (3 L).
