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– 76 –
Sauces and Extras
P
RESERVING
Precautions:
Do not use your oven for home canning or the
heating of any closed jar. Pressure will build up and
the jar may explode. In addition, the microwave
oven cannot maintain the food at the correct canning
temperature. Improperly canned food may spoil and
be dangerous to consume.
Jars and Bottles
Jars and bottles can be used to warm food to serving
temperature. If the lid is removed fi rst. Cooking should
not be done in these containers since most are not
heat resistant and during extended heating times,
heat from food would cause cracking or breaking.
Thermometers are available for use in microwave
ovens. DO NOT USE CONVENTIONAL MERCURY
TYPE CANDY OR MEAT THERMOMETERS in food
while cooking in the microwave oven.
Alternatively, a conventional meat thermometer may
be used after the food is removed from the oven.
Sterilizing Jars
Jam jars can be sterilized by microwave ready for
your jams. Half fi ll with water and heat them on P10
power until water boils (approx.3 mins, for 2 jars).
Empty and drain upside down on kitchen paper. The
jars should be warm when fi lled with jam.
T
OMATO
C
HUTNEY
Makes: 3 cups (750 ml)
Ingredients:
250
g
onion, fi nely chopped
1.5 k
g
ripe tomato, skins removed
and chopped
1 teaspoon salt
1 teaspoon paprika
pinch cayenne pepper
150 ml malt vinegar
175
g
sugar
Method:
Place onions in a 3-litre dish. Cover. Cook on P10 for
4 to 5 minutes. Add tomatoes. Cover. Cook on P10 for
5 to 6 minutes. Add salt, spices and vinegar. Stir well.
Cook on P10 for 10 minutes, stirring halfway through.
Add sugar, stir well and cook on P7 for 35 to 40 minutes.
Stirring occasionally. Pour into sterilised jars and seal.
C
UCUMBER
P
ICKLE
Ingredients:
2 cucumbers
2 onions, chopped
2 tablespoons salt
250 ml malt vinegar
2
⁄
3
cup sugar
1
⁄
2
teaspoon celery seeds
1
⁄
2
teaspoon mustard seeds
Method:
Wash cucumbers and remove ends, dice (do not
peel). Place diced cucumber in a bowl. Add onion
and sprinkle with salt. Stand overnight. Rinse and
drain cucumbers and onions. Pack into sterilised
jars. Place remaining ingredients in jug and cook on
P10 for 2 minutes. Stir and cook on P10 for a further
5 minutes. Pour liquid over cucumber and seal. Keep
for 4 weeks before opening.
S
WEET
A
PRICOT
J
AM
Makes: Approximately 1.5 litres
Ingredients:
500
g
dried apricots, cut in quarters
1.2 litres water
850
g
sugar
2 tablespoons pectin
Method:
Place apricots and water in a 4-litre casserole dish. Cover
and allow to stand overnight. Add sugar. Re-cover. Cook
on P7 for 25 minutes, stirring halfway through cooking.
Remove lid, add pectin, stir well. Cook on P7 for a further
25 minutes, stirring halfway through cooking. Allow to
cool slightly before pouring into sterilised jars. Seal.
L
EMON
B
UTTER
Makes: 1 cup (250 ml)
Ingredients:
1
⁄
2
cup lemon juice
1 tablespoon lemon rind
1
⁄
3
cup sugar
3 egg yolks
1 tablespoon butter
1 tablespoon cornfl our
Method:
Blend all ingredients in a 4-cup glass jug. Cook on
P6 for 4 to 5 minutes, stirring every minute. Pour into
hot sterilised jars and seal immediately.
L
EMON
L
IME
C
ORDIAL
Makes: approximately 1.5 litres of undiluted cordial
Ingredients:
10 large lemons
6 limes
4 cups sugar
2 cups water
2 teaspoons citric acid
Method:
Squeeze juice from lemons and limes. Place in a 3 to 4-litre
dish with the remaining ingredients. Cook on P10 for 8 to
10 minutes. Stir 2 to 3 minutes during this cooking time to
dissolve sugar. Cook on P10 for 25 to 30 minutes, or until
the mixture has become a syrupy consistency. Set aside
to cool. Pour into bottles and seal. Store in the refrigerator
and serve with cold water, soda or mineral water and fresh
mint leaves if desired.
Lemon Lime Cordial
F00039X90QP_CB.indd 76F00039X90QP_CB.indd 76 2012-6-11 11:37:302012-6-11 11:37:30
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