Tag Archives: vegan

Old School Ketchup Recipe

21 May

image
1955-1960 Ball Blue book canning and freezing recipe and methods
TOMATO CATSUP

4 qts. peeled, cored, chopped red-ripe tomatoes
1 c. chopped onions
1/2 c. chopped sweet red peppers
1 c. sugar
1 Tbs. salt
1 Tbs. paprika
1 1/2 tsp. celery seed
1 tsp. allspice
1 tsp. mustard seed
1 stick cinnamon
1 1/2 c. vinegar
Cook tomatoes, onions and pepper until soft. Press through a food mill or sieve. Cook rapidly until thick (volume is reduced by about one-half) about 1 hour. Tie whole spices in a cheese cloth bag; add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, cook until thick. As mixture thickens, stir frequently to prevent sticking. Pour boiling hot into hot sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Yield: 3 pints

Advertisements

Bruschetta in a Jar

13 May

image

Bruschetta in a Jar

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp. granulated sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups chopped, peeled, cored plum tomatoes

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.

3.) PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Recipes from Ball.
Picture from Branappetit.

Vegan Chocolate Bundt Cake

11 May

 

image

Cake Ingredients

1½ cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or coffee
2 teaspoons pure vanilla extract
2 tablespoons cider vinegar

Chocolate Glaze
1/2 pound semi-sweet chocolate
3/4 cup hot water
1/2 teaspoon pure vanilla extract

Instructions
Preheat the oven to 375º.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan.
In the measuring cup, measure and mix together the oil, cold water or coffee, and vanilla.
Pour the liquid ingredients into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly.
There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter. Pour in a 9-inch greased pan.

Bake for 25 to 30 minutes and set aside to cool.

To make the optional glaze, melt the chocolate in a double boiler, microwave oven, or reset the oven to 300º and melt the chocolate in the oven for about 15 minutes in a small ovenproof bowl or heavy skillet.
Stir the hot water and vanilla into the melted chocolate until smooth.
Spoon the glaze over the cooled cake.

Resource *Moosewood
All pictures taken by Ronata Stapel

Refrigerate the glazed cake for at least 30 minutes before serving.

 

image

%d bloggers like this: