![]() ![]() When all the jars are in place, the water should be 1 to 2 inches above the top of the jar. Use a jar lifter or tongs to lower the filled, sealed jars upright into the boiling water-bath. Bring to a boil over high heat, slip in the lids and turn off the heat. Fill a small saucepan with water and add the rings. Sanitize the jars in a short dishwasher cycle or by boiling them in a canning kettle or pot for 10 minutes. To keep the jars from rattling against the pot, place a rack in the pot (a cake rack works well, or a folded dish towel is equally effective). If moved to change any of these items, simply put the prepared food in the refrigerator and eat within a week.įill a large canning kettle or deep stockpot two-thirds full with water. ![]() For safety's sake, do not alter the jar size, ingredients, ratios or processing time in any canning recipes. The time for processing in the water-bath is calculated based on the size of the jar and the consistency and density of the food. NOTE: Water-bath canning safely seals high acid, low pH foods in jars. Store the water-bath-canned jars in a cool space to cure for 1 month. Use tongs to transfer the jars to a clean, folded dish towel to cool over several hours. Turn off the heat and let the jars rest in the pot for 10 minutes. Process in the boiling water bath for 15 minutes (see NOTE, below). Clean the rim of each jar with distilled white vinegar to cut residual oils, place the warmed lids on and finger-tighten the rings (not too tight). Run a chopstick or flat plastic knife along the inside of the jar to remove any air bubbles. Make sure 1 garlic clove, 1 strip of lemon zest and 1 teaspoon salt goes into each jar. If there is not enough marinade to cover, add oil as needed to leave 1/2 inch headspace at the top of each jar. Whisk the marinade well and divide among the jars. Tuck them in as tightly as possible without breaking or bruising. Use a slotted spoon to transfer the artichokes to the sanitized jars, dividing evenly and stacking the small ones and first cutting the medium ones into quarters. Bring to a boil cook for 5 minutes, then remove from the heat. Meanwhile, make the marinade: Combine the reserved lemon juice, vinegars, oil, oregano, crushed red pepper flakes and garlic cloves in a small saucepan over high heat. Cook, uncovered, until fork-tender, about 10 minutes. Bring the pot filled with lemon water and artichokes to a boil over high heat, then reduce the heat to medium or medium-low so the water is barely bubbling. (For baby artichokes, trim only to any inner leaves without a thorn.) As each choke is trimmed, drop it into the pot.Īdd 1/4 cup of salt. Use a grapefruit spoon, melon baller or side of a teaspoon to scrape away the fuzzy choke, revealing the meaty part of it, then quarter the entire choke. Use a sharp knife or vegetable peeler to peel the choke, then make a clean cut across the end of the stem, retaining the tender portion. To trim the artichokes, pull the leaves from each one, snapping them where they naturally break. Strain and reserve the juice for the marinade. Place the spent lemon halves in a 5-quart nonreactive (not aluminum or copper) pot fill it with cold water.
0 Comments
Leave a Reply. |