Being occupied with food preservation for many years I have discovered that certain tricks of the trade can aid significantly in producing a quality product. When I first started out, I ran across many rumors which I ultimately found some to be false. An example of this is the ability to can potatoes in my foods. Everything I had read previously seemed to indicate that I should not add potatoes, noodles or flour to any recipes that I intended to can. I eventually discovered that there is no problem in canning potatoes either by themselves or as an ingredient.
The major problem associated with potatoes revolves around the type of potatoes being canned. You can attempt to can Russet or the baking varieties of potatoes and they will initially look very good however, within only a few short months they will quickly turn to mush and fall apart, finally settling unappetizingly to the bottom of the jar. On the other hand the Yukon Gold variety remains firm and appealing. What this reveals to me is that when canning potatoes one should use the more “waxy” kinds rather then those considered being of a starch composition such as found in the baking category of potatoes.
Therefore, potatoes can actually be canned either by themselves or as an addition to soups or stews without a problem. The point here is if you can potatoes singly there should be no reason that they could not be canned along with other foods as well.
Even so, I still never add potatoes to my soup that I make and can. What I do use is what I refer to as a “Soup Starter Base”. I will can the spices, meat, onions, and then add the fresh vegetables such as potatoes when I warm it up for serving at the table. Another advantage of this method is that it prevents those various vegetables in the ingredients list from tasting all the same, particularly after months of sitting on a storage shelf.
Noodles of any kind present a different picture here and still should not be canned. The USDA states that one should not can pasta, any kind of thickeners (except for Clear Gel, barley or rice) due to the associated viscosity issues which could result in uneven heat penetration. You may chance upon some people who claim to have safely used pasta or barley without any issues or problems. The choice will be up to you if you are willing to take the chance and you don’t mind mushy noodles.
To explain the viscosity issue a little further, you should understand that heat will travel through meats due to the fat and water content of the associated food item. The fat makes it much easier for the heat to penetrate the product. Mashed foods such as pumpkin, winter squash or potatoes do not possess these needed fats to help with the heat penetrate. These foods naturally have a thick-gluey consistency as a result of their starch content and tend to slow down the heat penetration. When canning these foods use only chunks and not mashed.
If canned as chunks the potatoes should work out fabulously. There are several bits of advice that should prove valuable in this respect. First, always use plain water and do not use the potato cooking water to top off your jars. To do so would yield an unappealing and super-starchy product. The second hint I would like to present to you is never use russet potatoes. While white potatoes are totally suited for canning, russets are not.
In relation to using the barley in soups, if you must you should use no more then 1 Tablespoon of dry barley to one quart and no more. The barley is likely to puff up a considerable amount but you still should have sufficient liquid in the soup jar to provide a safe fluid movement. The same applies to pasta. If you are going to use pasta in your soup use not only the tiniest types of pasta shapes, but also use only 1 Tablespoon to a quart jar.
Please keep in mind that this complete process is contradictory to the USDA ruling that you should not can with flour or flour related products. Usually as a substitute for canning flour one can make use of “Clear Jel” which is a modified type of cornstarch used as a thickener. Don’t misunderstand me for I fully support the USDA standards but we have to remember that they like to err on the side of safety more then anything else. As with anything in life one simply can not make one rule that will apply to all situations. It is easier to state absolutely no flour or no pasta rather then to rely upon everyone knowing exactly how much is enough in a recipe. Therefore the USDA leaves us with cautious and broad limitations.
Copyright @2010 Joseph Parish
By Joseph Parish
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For a treat, serve over ice cream or add some whipped cream.
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www.baergmarti.ch- Try adding in a little bit of maple syrup- it's delicious!
- Not sure which fruits will taste good together? Don't worry! Throw in a few fruits and it'll taste great. As a general guide, berries taste good with everything, strawberries and kiwis are a common pair, and Mandarin oranges add flavor to anything.
- If you happen to use watermelon, make it into a bowl to hold the salad - cut it lengthwise a couple of inches off-center, use a melon baller to scoop out the edible part, and then later put the finished salad into the hollowed-out melon. Use the other piece as a lid, if you like.
- To make a cocktail style fruit salad, add between 1 and 2 cups of good quality orange juice, and between 3 tablespoons and 1/3 cup of sugar, all depending on the amount you are preparing.
- Bananas turn brown quickly. If you expect to have leftovers, cut up the bananas and coat them lightly with lemon juice before mixing with the rest.
- If you are using apples, try to use lime juice, or keep the salad refrigerated to prevent the apples from turning brown.
edit Warnings
- Be careful when chopping fruits- knives are sharp and when mishandled can be dangerous. Sharper knives are actually safer. The sharper your knife, the less likely it is to slip and cut you!
- Beware of the food allergies of your guests.
- It's advisable that you wash your fruits thoroughly before preparing your salad, to remove any traces of pesticides.
edit Things You'll Need
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Article Info
Last edited:
November 17, 2009 by Garshepp
Categories:
Fruit Salads
Recent edits by: Avanika V., PencilNBook, ClaytonB (see all)
22 Jul
How To Make Natural Germ.
Wh
en you cut back on saturated fat, you almost certainly cut back on the amount of meat you eat. When this happens, you may also be cutting back on important nutrients, too. Filling the void, though, is fat-fighting wheat germ. It provides a bevy of minerals, including all-important iron and zinc.
Wheat germ, a health-food basic, is the embryo of the wheat kernel. It is one portion of the wheat kernel that is removed when it is processed into refined flour. Wheat germ certainly deserves its reputation for being a powerhouse of nutrients, as its profile strikingly illustrates.
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Nutritional Values
Wheat Germ
Serving Size: 1 oz, toasted Calories: 108
Fat: 3 g Saturated Fat: 1 g Cholesterol: 0 mg Carbohydrate: 14 g Protein: 8 g Dietary Fiber: 4 g Sodium: 1 mg Folic Acid: 100 mcg Pantothenic Acid: <1 mg Riboflavin: <1 mg Thiamin: 1 mg Vitamin B6: <1 mg Vitamin E: 4 mg Calcium: 13 mg Copper: <1 mg Iron: 3 mg Magnesium: 91 mg Manganese: 6 mg Phosphorus: 325 mg Potassium: 269 mg Zinc: 5 |
Health Benefits
Face it, wheat germ is a nutrition standout. It’s one of the best sources of folic acid. That’s good news, since it’s recommended that all women of childbearing age get sufficient amounts of this nutrient to prevent neural-tube birth defects. Folic acid reduces a compound in your body called homocysteine. Lower levels of homocysteine have been linked to reducing the risk of heart disease, osteoporosis bone fractures, and dementia.
Wheat germ also contains a phytonutrient called L-ergothioneine, which is a powerful antioxidant that is not destroyed by cooking. The fiber boost you get from wheat germ is phenomenal.
Selection and Storage
Because of its unsaturated fat content, wheat germ goes rancid easily, especially if it’s raw. Fresh wheat germ should smell something like toasted nuts, not musty. Unopened, a sealed jar of wheat germ will keep about one year on the shelf. Always store opened wheat germ in the refrigerator in a tightly sealed container, where it’ll keep up to nine months.
Preparation and Serving Tips
Wheat germ makes a nutritious and often undetectable addition to a myriad of dishes, including breads, pancakes, waffles, cookies, cereals, and milk shakes. It’s a lower-fat alternative to granola that can be added to yogurt and cereals. When adding wheat germ to baked goods or quick breads, you can replace one half to one cup of the flour with it. Because wheat germ tends to absorb moisture, you may want to add one to two tablespoons of water for every one-quarter cup of wheat germ you add to a recipe.
As you work on your weight-loss plan to cut back on fatty meat dishes, remember that wheat germ can provide you with those vitamins and minerals you may be missing, as well as give you fiber to satisfy your appetite.
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If you have never tested ice cream made of fruit juice then you have to visit my blog or my site for to get enough advises.to start with get your fruits and wash them clean as usual, then you will have to peal them and grid them in order to come up with a very strong and thick content, yuo can mix as many fruits as possible for to come up with a very sweat ice cream as you want.secondly get your milk,sugar,salt,ice cubes,polythene papers and any other flavor that can your ice cream delicious.thirdly mix your boiled cold milk with all this things an in a paper without salt and ice cubes.Fourthly find another polythene paper and put your ice cubes and salt together in the bottom of that paper, put the paper with your mixture in the second paper with ice cubes and salt , then cover it other ice cubes and seal it completely. then start shaking them all together for ten minutes, after ten minutes remove the inner paper and enjoy your ice cream.
16 Jul
STARCHY FOODS
For many years many people have been using some food for starch purposes ,starch is more important in our our bodies because it gives our bodies strength over many attacks that may face the bodies, we can get this starch from foods like cassava,beans,soya beans, wheat,yams,rice and many others.
16 Jul
enertic foods
there are many type of food that can give our bodies enough energy in our dairy life,energy is needed in our bodies as far as we are doing hard work for us to earn a living,examples are sweat potatoes, irish potatoes,yams,cassava,and many others.
9 Jul
Hello world!
Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!
14 Jan
Healthy Detox Recipes
Detox Recipes
Here are Detoxity’s selection of sumptuous Detox Food Recipes that will lovingly cleanse your body as well as tantalise your tastebuds!
Cuisine is an integral component of our holistic wellness concept and these menus have been created to nourish and detoxify the body, whilst remaining diverse and deliciously sublime.
Detoxity Recipes have an emphasis on good quality, fresh ingredients served close to their natural state.
Whilst we do not expect everyone to conform to vegetarianism, we have seen sufficient evidence to suggest that products such as meat and dairy can increase acidity levels in the human body.
Homeostasis (body balance) encourages a balanced acid/alkaline PH level within the body and our recipes reflect this.
Juices and Smoothies
Fresh juices and smoothies are instant immune boosters and detoxifying treats for all the family.
A recent study has shown that simply drinking vegetable and fruit juice three times a week reduces the risk of getting Alzheimer’s disease by 76 per cent!
Detoxity highly recommends introducing fresh juicing and “smoothing” as we like to call it into your daily lives.
Even replacing just one meal a day with a juice or smoothie will awaken the cells in your body and you will start to feel rejuvenated and more energised.
Do not be fooled into thinking that you can cheat with bottled juices and cartons of smoothies!
The key to detox is FRESHLY EXTRACTED JUICE that is consumed immediately. Once fruits or vegetables are cut or blended, they start to deplete their digestive enzymes, so we strongly recommend drinking straight away to optimise the goodness you consume.
There are also many documented cases that show how juicing has eradicated a wide range of ailments including Asthma, Acne, Psoriasis, Chronic Fatigue and M.E. As if that wasn’t enough, these beauties are truly delicious and packed with a myriad of wonderful fresh flavours.
Our selection of mouth-watering fresh juices and smoothies will not disappoint your tastebuds!
For serious detoxers wishing to shed pounds and detoxify their bodies in a controlled and healthy way, we recommend The 7 day Detoxity Diet. See “The 7 Day Detoxity Diet” section for details.
All of our juices and smoothies include either Green Barley Grass or Prime Directive powder shots.
These are highly nutritious supplements containing the highest quality digestive ingredients, anti-oxidants and amino acids to ensure a healthy gut and digestive system.
Remember – regular bowel movements promote detoxification!
Both Green Barley Grass and Prime Directive are available to buy on our online shop.
For all of the juice and smoothie recipes below, simply chuck all of the ingredients into a blender or juicer (hard vegetables should be juiced, soft fruits should be blended) and keep blending until smooth/liquid. Yummy!
Berry Nice (Brilliant for keeping colds and flu at bay)
The Science Bit: Full of anti-oxidants and Vitamins including B1, B2, B6, C and E.. Also contains calcium, folic acid and potassium.
1 Handful of Blueberries
1 Handful of Blackberries
1 Handful of Raspberries
Half a small pineapple
2 Large spoonfuls of low-fat probiotic live yoghurt
1 teaspoon of Green Barley Grass
3 ice cubes
Zestalicious (A zesty detox special drink with a kick!)
The Science Bit: Apple and cucumber flushes the system. Celery flushes the body of excess carbon dioxide and reduces acidity. Ginger is a natural anti-biotic and decongestant, Lemon is antibacterial and cleans the kidneys and liver.
1 Lemon
Half a Cucumber
2 Apples
1 stick of Celery
1 inch of ginger
1 teaspoon of Prime Directive
Ice
Minty Zinger (This one will freshen your breath and give you brighter eyes!)
The Science Bit: Parsley is a natural breath neutraliser and mint is a breath freshener. Carrots are known for their power in maintaining night vision and they are even more powerful when combined with Parsley. Parsley has been known to help weak eyes and even conjunctivitis and cataracts. This fusion of herbs mixed with carrot juice contains a myriad of Vitamins including Vitamin K and plenty of folic acid and iron.
3 carrots
Big handful of fresh parsley
Big handful of fresh mint
Half a pineapple
1 teaspoon of Green Barley
Ice
Flu-Zapper (“Bugger off, you Swine!”)
The Science Bit: Lemons and Oranges contain high amounts of Vitamin C which is crucial for maintaining a high immune system and protecting the body from free radicals and infections. Ginger is a natural decongestant and thus a wonderful relief from blocked, stuffy noses! Echinacea is a widely acclaimed natural immune booster supplement that researchers claim can reduce your risk of catching a cold by more than half.
2 Lemons
1 inch of Ginger
2 Oranges
2 Apples
2 drops of Echinacea
1 teaspoon of Green Barley Ice
Brain Buster (One of our favourites that will improve your memory and tantalise your taste buds)
The Science Bit: Raspberries and Strawberries are super foods that are packed with antioxidants and Vitamins C and E, magnesium, ellagic acid and calcium. Bananas are high in potassium which is essential for maintaining normal blood pressure and Gingko Biloba is a wonder supplement known for its brain cell boosting abilities.
Handful of raspberries
Handful of strawberries
1 Small Banana
3 drops of Gingko Biloba liquid
1 teaspoon of Prime Directive
Ice
Skin Purifier (The perfect natural skin clearer!)
The Science Bit: Brazil nuts and pumpkin seeds contain selenium, lecithin and essential fatty acids that promote a clear complexion as well as skin elasticity which will help keep you looking youthful. The juice from celery flushes the system of excess carbon dioxide which can have a detrimental effect on the skin. Cucumbers are a natural diuretic which clears the skin of imperfections.
2 cucumbers
Half an avocado
3 Brazil nuts
Handful of pumpkin seeds
2 sticks of celery
1 teaspoon of Green Barley
Ice
Green Goddess (If you eat your greens, you will be a god/goddess!)
The Science Bit: This is packed with folic acid, chlorophyll, iron, iodine and copper which all maintain a healthy system. Leafy greens are vital for maintaining a healthy gut as they contain high levels of digestive enzymes. Watercress, spinach and broccoli are powerful antioxidants that will clear your system of nasty chemicals!
Half a cucumber
1 stick of celery
Handful of spinach
Handful of watercress
2 small chunks of broccoli
1 Lime (juice)
1 teaspoon of Green Barley
Ice
Vibrant Venus(A deep red beauty that will make you glow on the inside and outside)
The Science Bit: Carrot juice has high levels of beta carotene which is an anti-cancer property. Beetroot and radish are natural anti-biotics and help the body fight free radicals. This juice will also flush your vital organs and bloodstream.
4 carrots
2 radishes
1 raw Beetroot
1 teaspoon of Prime Directive
Ice
Soups and Salads
Not only are these super yummy, soups are easily digestible for the body and pass straight through effortlessly, hence making digestion easier. Salads provide an abundance of vitally important veggies in their natural state which means they retain their digestive enzymes (cooking depletes vegetables of their enzymes).
Ultimate Detoxity Salad
Ingredients
350g red cabbages , shredded
3 carrots , coarsely grated
20g pack parsley, roughly chopped
2 Cox’s apples , quartered, cored and sliced
handful of radishes or 2 celery sticks, sliced
3 tbsp toasted pine nuts
1 tbsp pumpkin seeds
2 tbsp each sunflower seeds and linseeds
FOR THE DRESSING
2 tsp grated root ginger
2 tbsp lemon juice
2 tbsp apple cider vinegar
4 tbsp light olive oil
Sea salt and black pepper
Method
Prepare all the ingredients for the salad and mix them in a large bowl. Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.
Thai Style Beetroot Serene Salad
Ingredients
Beetroot, cooked 50 grams
Coriander leaf, chopped 5 grams
Mint leaf, chopped 5 grams
Shallot, finely sliced 3 grams
Lime juice 10 ml
Sesame seed 3 grams
Sesame oil 2 tsp
Ginger, finely chopped 1/2 tsp
Chilli powder 1/4 tsp
Lemon grass, finely sliced 5 grams
Method:
Cut the beetroot into fine strips. Put all ingredients into a bowl and mix well. Garnish with additional fresh coriander and mint leaves.
Pomegranate and Pine nut Minty salad
Ingredients
250g mixed green leaves (rocket, spinach etc)
20g pack mint, roughly chopped
2 pomegranate (seeds only)
1 red onion
80 g pine nuts, toasted
FOR THE DRESSING
2 tsp grated root ginger
2 tbsp lemon juice
2 tbsp apple cider vinegar
4 tbsp Virgin Coconut oil
Sea salt and black pepper
Method
Prepare all the ingredients for the salad and mix them in a large bowl.
Put all the dressing ingredients into a small bowl.
Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated. Add sea salt and black pepper
Brown Rice and Coriander Lime Salad
Ingredients
100g brown rice
3 tablespoons fresh coriander
25g flaked toasted almonds
1 red onion, finely chopped
2 garlic cloves, crushed
Juice of 3 limes
2 tablespoons Virgin coconut oil
Method
Cook the rice according to the packet and drain. Then, rinse in cold water and drain again. Add all remaining ingredients and mix thoroughly together.
Aduki Bean and Avocado Salad
Ingredients
200g pre-soaked Aduki beans, drained
4 spring onions
250g mixed leaves
2 avocados
Chopped fresh parsley
3 tablespoons of Virgin coconut oil
Juice of two lemons
Sea salt and black pepper
Method
Simply chuck it all in together, mix thoroughly and sit back and enjoy!
Detoxity Gazpacho Soup Ingredients 3 cups tomatoes, red ripe, seeded and diced
2 cups red bell pepper, diced medium
2 cups red onions, diced medium
1/2 cup celery, diced medium
2 cups cucumber, diced medium
1 teaspoon garlic, minced
1/4 cup red wine vinegar
2 cups organic vegetable juice
Pinch of Cayenne Pepper
1 teaspoon cumin
Method
Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl. Divide the mixture in half and separate in two bowls.
Add garlic to one of the bowls and empty into blender. Add vinegar to the blender and puree until smooth.
Add the vegetable juice, cayenne and cumin to the blender. Blend. Add the puree to the bowl of diced vegetables. Refrigerate overnight.
Broccoli and Avocado Warming Soup
Ingredients
1 avocado
8 heads of broccoli
1/3 red onion
2 Sticks of celery
Bag of spinach
Inch of ginger root
Pinch of Cayenne Pepper
Method
Steam the broccoli, celery and onion lightly. Then, add hot water and remaining ingredients. Stir before blending all the ingredients and add garlic and pepper for taste.
Delish Country Vegetable Soup
Ingredients
2 small cups of Spelt
1 pinch of Organic Bouillon Vegetable Powder
2 Red Onions
8 Carrots
3 cloves of Garlic
Inch of ginger
Pinch of Cayenne Pepper
3 Courgettes
4 sticks of Celery
Handful of fresh Dill
1 Lemon to garnish
Method
Fry the onions, garlic and ginger very lightly. Add hot water and add the vegetable powder and spelt. Leave to simmer for 10 minutes and then add the carrots and simmer for a further 5 minutes. Add all other ingredients and simmer for 1 minute. Place ingredients into a blender and blend. Garnish with lemon juice.
Shitake Carrot Soup
Ingredients
100 g carrots
150 g shitake mushrooms
300 g pumpkin seed milk (or soymilk as substitute)
300 g vegetable stock
1 g cayenne pepper
80 g straw mushroom
30 g shallots
5 g virgin coconut oil
Directions:
Heat a sauce pan to medium heat – add oil and shallot and sauté for 5 seconds. Next add all vegetables and sauté for another 10 seconds. The add vegetable stock and pumpkin seed milk. Simmer lightly for 15 minutes, check to see if carrots are soft. Then transfer the soup to a blender and puree. Put the pureed mixture back in the sauce pan and reduce to a nice creamy soup.
Asparagus, Courgette and Lemon Soup
Ingredients
2 onions – finely chopped
1 bunch of asparagus
300g vegetable stock (water mixed with veg stock)
400g courgettes
5g virgin coconut oil
2 Lemons
Freshly chopped oregano
Method:
Place the onions, asparagus, courgettes and vegetable stock into a large pan and simmer for 2 minutes. Add the juice of two lemons and oregano and blend straight away!
Pumpkin Seed and Fennel Soup
Ingredients
2 onions – finely chopped
1 clove of garlic
150g of pumpkin seeds
3 Fennel bulbs (sliced and cored)
300g vegetable stock (water mixed with veg stock)
Freshly chopped dill
Method:
Place the onions, garlic and fennel into simmering vegetable stock and simmer for 10 mins. Add the pumpkin seeds and dill and blend away!
