STERILISING JARS
Glass jars for storing food can be used and re-used multiple times. They are strong, easy to see the contents and easily cleaned and reused. Of course, they are useful for storing many other things, too, but they are perfect for food. So how do you sterilise a glass jar for food storage?
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For each method you begin by washing the jars in hot soapy water, rinse but don’t towel dry.
1. Set the oven to 110°C, place the jars on an oven tray, place in the oven for 15 minutes, carefully remove and leave to cool.
2.Alternatively if you have a pot deep enough you can set the washed jars in it, cover with water and boil for 10 minutes. Remove carefully and leave to cool.
3. Or you could place washed jars in the microwave on high for 1 minute. Remove carefully and allow to cool.
HOW TO PRESERVE LEMONS
It’s citrus season in Western Australia and I use fresh lemons and limes in so many ways. Nearly every style of cuisine involves citrus.
I like to extend the citrus season by preserving some of the lemons. Preserved lemons are pickled in their own juice and salt for three weeks. Originating in Morocco and Middle Eastern recipes I find a little preserved lemon adds zing to everything from salads to stews. Sterilise the jar you want to use to preserve your lemons. A wide opening makes it easy to insert them. Cut off the tops and bottoms after you have washed and dried them. Then cut your lemons into quarters leaving them joined at the base. Spoon two dessert spoons of salt into the jar and spoon more salt into the first lemon. Place it in the bottom of the jar. Continue adding salted lemons, squashing them down and releasing juice. Finally, when the jar is full of salted lemons top up with extra juice.
I push the lemons down with a round wooden ‘stick’ I’ve had forever. I don’t know what it was originally intended for but it’s great for making sauerkraut. And preserved lemons. An upended wooden spoon would do the same job.
Screw on the lid, put the jar into the fridge. Invert the jar each day for three weeks. Then, uncap and remove a quarter. Scrape off any remaining pulp, thinly slice the skin into strips and add to a salad, a stew, a tagine, anything you like.
PICKLED CUCUMBER
The Fruit and Vegetable sections are full of crisp, fresh cucumbers. It’s the coldest and wettest winter we’ve had for years, so salads don’t feature in this house. Raw, cold food doesn’t appeal at all, but the lovely cucumbers do, so I’m pickling them. I still eat them cold but only a little bit at a time.
Pickling cucumbers is easy. Sterilise wide mouthed jars. Make the pickling liquor by putting 2:1 vinegar and water with coriander seeds and mustard seeds in a pot and bring to the boil. Then slice the cucumbers long ways into thin slices. A mandolin would be useful but I don’t have one. Do this while the pickling liquor simmers for about ten minutes. Then leave it to cool.
I added star anise to the pickling liquor because they’re so pretty! Unfortunately, my pickles don’t taste like traditional pickles, which is what I prefer. They taste good, but just not how I usually make them!
Trim the sliced cucumber to fit in your jars. Pack them in closely. When the pickling liquor has cooled pour it carefully into the jars, adding some of the spices. Put the lid on and into the fridge. These are ready to eat the next day.
When I’d filled the two jars I had about a third of a cucumber left. I try very hard not to waste food, so I diced it finely, then gathered yoghurt and garlic. I still had some cut lemons on the bench from earlier so I had lemon juice, too.
I mixed the diced cucumber, a big dollop of Greek yoghurt, a squeeze of lemon juice and some garlic to make tzatziki. Instant afternoon tea. No waste.
TOMATO SOUP
I was asked this week if I had any other suggestions for ‘quick soup’ that doesn’t require lots of chopping or other preparation. It’s good if the ingredients are already in the pantry so you can make it without going shopping. So here is my other speedy, satisfying and very easy soup!
Dice an onion and fry it with two diced cloves of garlic in a big pot. I use diced garlic out of a jar for this (2 tspn) as the juices add to the flavour and it’s all about speed and flavour. Add two cans of crushed/diced tomatoes and three cups of vegetable stock, made from bullion or homemade. Let it bubble away for about 10 minutes, blend, reheat. Serve with a sprig of basil. A little grated cheese on top is nice, too.
This Tomato Soup takes twenty minutes from gathering the ingredients to serving up, including going out the back to pick some basil. I know because I timed it. Serves four big bowls or six smaller bowls or mugs. Delicious. And economical. Let me know if you make it.