How to Blanch Fruit

Blanching fruit is simple and straight forward.  The purpose of blanching fruit is to remove the outer skin, that can become tough and chewy when cooked.  Blanching is frequently used for fruit like peaches and apricots.

• Simply bring a large pot of water to a good rolling boil. 
• Place the fruit in the boiling water in small batches. 
• Allow the fruit to swim in the boiling water for 10-30 seconds.  (Some fruit may need to be blanched for longer to remove the skin...REMEMBER, the greener the fruit the longer you will need to blanch it to remove the skin). 
• Remove the fruit from the pan of boiling water, and place in a bowl of ice water. 
• Allow the fruit to cool before handling.
• Peel the fruit.  The skin should separate easily from the fruit when blanched properly.
• The fruit can then be sliced & pitted before continuing with your recipe.

Pressure Canning Processing Steps

Pressure Canning Processing Steps

Boiling Water Bath Canning Processing Steps

Boiling Water Bath Canning Processing Steps

Canning Processing Charts

Canning Processing Charts

Banana Bread

Banana Bread

1/2 cup Butter

1   1/2 cups Sugar

2 Eggs

1/2 cup Milk

1 tsp. Vanilla

3 Bananas (mashed)

2 cups Flour

2 tsp. Baking Powder

1 tsp. Baking Soda

1/4 tsp. Salt

1 tsp. Cinnamon

Cream together the butter and sugar.  Add the eggs mixing thoroughly and then add the milk.  Mix in the dry ingredients before adding the vanilla and bananas.  Bake at 350 degrees for 30-35 minutes or until cooked through.  Yields approximately 2 loafs.

Orange Chicken

Orange Chicken

Ingredients:

2 lbs boneless skinless chicken, chopped into bite sized pieces

1 egg

1  1/2 tsp. salt

Pepper to taste

Oil (for frying)

1/2 cup + 1 Tbsp. cornstarch

1/4 cup flour

2 Tbsp. minced ginger root

2 tsp. minced garlic

1/2 tsp. crushed hot red chili pepper (if you like spicy, this is the perfect amount...if you like mild, cut this amount in half)

1/2 cup chopped green onion

1/4 cup water

1/2 tsp. sesame oil

Orange Sauce for Stir Fry:

3 Tbsp. soy sauce

3 Tbsp. water

10Tbsp. sugar

10 Tbsp. white vinegar

2 Tbsp. orange concentrate or the zest of 2 oranges

Directions:

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 Tbsp. oil then mix well.
3. In separate container, stir 1/2 cup cornstarch and flour together.
4. Roll chicken pieces in the cornstarch/flour mixture to coat.
5. Heat oil for deep frying to 375 degrees.
6. Add chicken to hot oil in small batches, frying for 3-4 minutes or until golden crisp. (Don't overcook)
7. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
8. In a separate bowl combine the ingredients for the Orange Sauce.
9. In a frying pan or wok, add 1 Tbsp. oil to ginger and garlic.  Fry for 10 seconds or until fragrant.  Add the crushed chilies and green onions.  Add the orange sauce to the ingredients in the wok and bring to a boil.
10. Add cooked chicken to the wok, stirring until well mixed.
11. Stir water into remaining 1 Tbsp. cornstarch until smooth and add to the chicken in the wok.  Heat until sauce thickens.
12. Stir in sesame oil.  This is what gives it that authentic Chinese flavor and smell.
13. Serve over rice & enjoy.

Fettuccine Alfredo

Fettuccine Alfredo

Ingredients

• 1/2 cup butter
• 2 tablespoons cream cheese
• 1 pint heavy cream
• 1 teaspoon garlic powder
• salt
• black pepper
• 2/3 cup grated Parmesan cheese (preferably fresh)
• 1 lb fettuccine, prepared as directed

Directions

1. In a medium saucepan, melt butter.

2. When butter is melted, add cream cheese.

3. When the cream cheese is softened, add heavy cream.

4. Season with garlic powder, salt, and pepper.

5. Simmer for 15-20 minutes over low heat, stirring constantly.

6. Remove from heat and stir in Parmesan.

7. Serve over hot fettuccine noodles.