Marmalade Recipe
Marmalades are more jelly-like than jam and pieces of the fruits are suspended in this jelly-like mass.
Sometimes marmalades are made of vegetables, or a combination of vegetables and fruits.
Marmalades and jams are so closely related and the difference between them is so small that all recipes, methods of making, and also the list of fruits, used for making jams, can be followed either in jam or marmalade making.
7. Preserving in Oil:
Preserving in oil consists of. immersing food materials in oil. Olive oil is the safest oil to use in preserving. Preserving in oil is done by two methods:
(a) In cooked oil.
(b) In uncooked oil.
The cooked oil method gives a longer duration of preserving qualities than the uncooked oil method.
The food materials to be preserved in oil (both methods) should be strictly fresh, sound in structure, and small in size. If the food material is large, it is better and safer to slice it in thin slices or cut it in strips. In both methods also condiments should be added, except in preserving olives, when they should be omitted.
There are no general recipes or formulae to be given, but 2 quarts of oil will preserve safely 3 to 4 pounds of food materials.
(a) Cooked Oil Method
2 quarts oil
2 onions, medium size, sliced
1 tablespoon salt
3/4 tablespoon pepper
2 cloves
1 small piece of garlic
2 bay leaves
Boil all together in a kettle for about 3 minutes. Strain through a cheese cloth and pour very gradually while boiling hot over the food materials, which should be tightly packed in a sterilized container. Adding the boiling oil gradually gives the food materials a chance to be penetrated by the oil. Put on cover when entirely cold, and store in a cool (not cold) place until wanted.
(b) Uncooked Oil Method
2 quarts oil
1 tablespoon salt
3/4 tablespoon pepper
2 cloves
2 bay leaves
Note that in this method no garlic or onion is used. Arrange the food materials to be preserved in a container which can be made as airtight as possible. Sterilize both container and cover. Place the condiments between the layers of food materials. Pour in the oil. In pouring the oil, pour as slowly as possible, thus giving time to the food materials to absorb oil slowly. The oil must cover the food materials by at least 2 inches. Put covers or caps on and store in a cool place (not cold).
Any food material such as slices of meats/fish, vegetables, fruits (whole or sliced), shelled nuts, etc., can be preserved in oil by using either method. It is useless to give a list of these different food materials, as the material to be preserved depends entirely on the taste and fancy of the consumer.
8. Salting
Two general methods are used in preserving by salting:
(a) Dry salting.
(b) Corning or salting in brine.
Either method gives good results. Dry salting is best suited to fish, vegetables, roots of vegetables, and in some cases to meat. Brine salting is best suited to meat. An equally good method is by using for the same food material first the dry salting method, and then the brine salting method.
Sometimes, on account of warm climate or temperature, the salt brine has a tendency to sour. If that happens, it is easily remedied by simply removing the food material from the brine, boiling the brine for 2 to 3 minutes, letting it cool off and then pouring again over the food material.
Food material to be preserved by the dry salt method should be as clean and dry as possible. In using the brine method food material should be as clean as possible, but does not need to be dry.
The length of time required in both methods is given in the formulae below:
(a) Dry Salting
For 50 pounds of food material,
5 pounds salt
1 1/4 pounds sugar
1 ounce saltpeter
Rub food material with the mixture, place in containers (barrels, jars, boxes) and pack as follows: When packing large pieces of food material in barrels or boxes, alternate layers of food material and layers of mixture to get a perfectly even saltiness. When packing small pieces of food material (such as celery, small fish, etc.) in jars, place them on end with larger end at the bottom in the jars and sprinkle with mixture between pieces. Do not use tin or iron containers. Allow 3 days of. salting for each pound of food material.
(b) Corning or Brine Salting
1. Salt Cure:
For 50 pounds of food material,
7 pounds salt
1 1/2 pounds sugar
1 ounce saltpeter
3 gallons water
2. Sugar Cure:
For 50 pounds of food material,
5 pounds salt
2 pounds sugar
1 ounce saltpeter
2 gallons water
Allow 4 days of immersion in the brine for each pound of food material. In both formulae, the brine must always be kept 4 inches above the top of the food material.
It is also advisable to remove food material from time to time from the brine. Place the food material in another container and again pour the brine over the food material. This will remove the salt deposit from the bottom of the container, and, by the repouring of the brine, will bring the salt deposit on top of the food material. The food, therefore, will be soaked and cured by a brine of equal density.
The following vegetables are easily preserved by the Dry Salting Process:
Brussels Sprouts Okra
Cabbage, Green Peppers, Green
Cabbage, Red Peppers, Red
Carrots Radishes
Horseradish Spinach
Mushrooms String Beans
9. Pickling
The pickling of food material is done by its immersion in vinegar, with some condiments and seasoning. Some food materials require also a short period of immersion in brine to crisp them and improve their flavor (cucumbers, gherkins, cherries, cauliflower, string beans). Pickling is done by using two methods:
(a) Cold method.
(b) Hot method.
(a) Cold Method:
Wash food material, place in containers (jars, barrels), and pour over it the vinegar solution in this proportion:
For 5 pounds of food material,
2 quarts of vinegar
2 teaspoons whole black pepper
1/2 teaspoon cloves
1 cup brown or granulated sugar
1/2 teaspoon cinnamon
6 bay leaves
1/2 teaspoon thyme
2 tablespoons salt
Cover containers. This method will pickle food material in about one month and a half.
(b) Hot Method:
Wash food material and place in containers (jars, barrels). The vinegar solution is made in this proportion:
For 5 pounds of food material,
3 quarts vinegar
1/2 quart water
2 teaspoons whole black pepper
1/2 teaspoon cloves
1 cup brown or granulated sugar
1/2 teaspoon cinnamon
6 bay leaves
1/2 teaspoon thyme
2 tablespoons salt
Boil all ingredients with the vinegar, except food material, and pour over the food material while hot. This method will pickle food material in about one month.
Mustard may be added in using either method.
The making of spiced sauces and catchups are by mistake sometimes included in pickling, but do not belong there. They are sauces, and are preserved either by boiling or by canning. They contain ingredients other than salt, vinegar, sugar or spices which are the basis of the pickling process of preservation.
A few suggestions for pickling follow:
Use only good vinegar-poor grade vinegar means poor results.
Food material should be as fresh as possible. In the case of fruits and vegetables, they should be unbruised.
If vinegar is boiled too long, it loses its strength and the pickles will be soft
Use of too much spice in pickling should be avoided. The flavor of the spices should not detract from the flavor of the original food ingredients.
Twenty-four hours of immersion in salt brine (1 1/2 cups salt to 1 gallon of water) is plenty to crispen any food material to be pickled.
If the food material is left too long in brine, it will shrivel.
If the salt brine is too strong, the pickled food will soften.
Glassware containers are best suited for storing pickles. Vinegar sometimes acts upon the glazing of. the earthenware.
The receptacles in which the pickles stand during the making should be covered with a damp cloth to exclude harmful organisms.
Never use iron or tin containers for storage of pickled food materials.
