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Further Adventures with Jackfruit…Canning in Syrup

Fresh Jackfruit. ripe.

Fresh Jackfruit. ripe.

When I got this jackfruit, I went through quite a learning experience to get the fruit separated from the husk. For that adventure, see my previous post. With some of the fruit, I decided to make a Jackfruit Cider. For that adventure, you can follow his link to my brewing and fermenting blog:

https://mmmbrews.wordpress.com/2015/06/02/jackfruit-cider-well-see/

With 2lbs of fruit left, plus the seeds, I needed to finish up before things started going bad. First, the seeds. I boiled the seeds for 15 minutes and then roasted them for another 15 minutes at 400F. The skin covering the outside is a little bit of a pain to remove. The seed itself is like a very dry, firm potato. Not bad, though. A nice snack.

Jackfruit seeds. Boiled and then roasted.

Jackfruit seeds. Boiled and then roasted.

Now, for the fruit.

2lbs fresh jackfruit.

2lbs fresh jackfruit.

Canned Jackfruit in Syrup

2lbs fresh, ripe jackfruit

3 cups white sugar

3 cups water

Directions:

Combine the water and sugar in a large pot or saucepan and stir to dissolve the sugar over high heat. Bring to a boil and add the jackfruit. Boil for 15 minutes. Meanwhile, prepare 2 pint jars, lids, and screw rings for canning. Prepare pressure canner.

Boiling jackfruit in syrup.

Boiling jackfruit in syrup.

Add fruit to jars and cover with syrup, leaving approx. ½” headspace. Clean rims with damp cloth. Place lids and screw down rings to finger tight.

Jackfruit ready for jars.

Jackfruit ready for jars.

Place jars carefully into prepared pressure canner and close lid. Purge according to manufacturer’s recommendations (10 minutes, in my case). Place weight and bring pressure to 11lbs.

11lbs for 15 minutes, after 10 minute purge.

11lbs for 15 minutes, after 10 minute purge.

Process for 15 minutes. Allow to cool in canner until pressure is zero. Remove jars to cloth-lined counter and allow to rest for 24 hours to seal. When cool enough to touch, snug down screw rings. After the rest period, check seal, remove screw rings, and store in cool, dark space.

Canned jackfruit in syrup, just out of the pressure canner.

Canned jackfruit in syrup, just out of the pressure canner.

Note: I had excess syrup…about 2/3 of a pint jar. I let it cool and refrigerated it. Not sure what I’ll do with it yet.

 

 

 

 

 

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Potato Au Gratin. It’s Probably Easier Than You Think!

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When was the last time you had potatoes au gratin? I mean, not dehydrated slices from a box and powdered cheese in a packet, but the real deal? It’s probably easier than you think! And if you have a decent food processor, it’s pretty quick, too. A quick search on Pinterest and I found a recipe by the ever-reliable Betty Crocker. Follow the link for the recipe:

http://www.bettycrocker.com/recipes/au-gratin-potatoes/9fd8b127-ae50-4bb0-b1f3-98ed1f6e917e

I like to give credit where credit is due. It is nice to have some non-professional photos and personal experiences to encourage you, though! So, the most time consuming step is peeling the potatoes. Buck up, soldier! It’s not so bad, but learn to do it with a paring knife! Peelers are fine for carrots, but not so great for spuds. Next, slice the potatoes in uniform disks, about 1/8″ thick. I used the slicer disk in my food processor and zipped right through them.

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Then grate the onion with your grater attachment or finely chop by hand. (If my kids can’t see the onions, they are more likely to try the dish, so I grate them.) Then saute the onions in the butter and add the flour to make a roux.

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Add the milk and salt/pepper and whisk until fairly thick.

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Combine the sauce with the shredded cheese and whisk until cheese is melted and sauce is smooth.In an oven-safe casserole dish, spread out the potato slices in a layer, slightly overlapping. You may have enough for more that one layer. Cover with sauce and repeat as needed.

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Bake at 375F for one hour, uncovered. Mix breadcrumbs with the rest of the shredded cheese and top the casserole and pop back in oven for about 10 minutes more. Let rest ten minutes and serve.Image

Note: I used my processor to make bread crumbs from a dried out, leftover. Canned breadcrumbs would be fine here, as well. Enjoy!

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Salted Baked Potatoes and Roasted Cabbage Steaks

How about some salt-baked Yukon Gold Potatoes and some Garlic-Rubbed Cabbage Steaks and maybe some soup?

How about some salt-baked Yukon Gold Potatoes and some Garlic-Rubbed Cabbage Steaks and maybe some soup?

I call this my “Nouveau Irish” combo! You can find the recipe for the Cabbage Steaks on Pinterest…basically it’s 425 degrees for 25 minutes per side. Cut them so that the root holds it all together. Brush both sides with olive oil and garlic that has been run through a garlic press or minced fine. For the potatoes, I can’t remember where I heard about coating them in salt. I’ve been doing it for ever for baked potatoes. I use kosher salt these days, but regular salt works fine. Wash your potatoes and, while still wet, pour a couple of tablespoons of salt in your hand. Roll a potato in your hand until coated. (I know, you waste some salt. So, don’t use your fancy fleur de sel or pink Himalayan salt.) Basic salt is pretty cheap. Repeat with all potatoes. If you are doing large bakers, you can bake at 450 degrees for an hour. If you are doing the cabbage combo, use smaller potatoes, like Yukon Gold or Redskin and heat your oven to 425 degrees. The 50 minutes for the cabbage works out for the potatoes, too.

Salt-Baked Yukon Gold Potatoes and Garlic Rubbed Roasted Cabbage Steaks

Salt-baked Yukon Gold potatoes and Garlic Rubbed Roasted Cabbage Steaks

While you can eat the skins of the traditional bakers (usually Russet) and the salt-roasting makes them better, the smaller ones are REALLY good! I like the cabbage “as is”, but you can drizzle with a little Balsamic vinegar or pepper vinegar. Serve the potatoes with butter and sour cream or your favorite baked potato toppings. (I like salsa on them in the Summer!) If you are a meateater, some corned beef would complete the combo nicely. Enjoy!

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