Task 5 Ibrahim

5.1 + 5.2

Preserves name	Appearance	Texture	Flavour/Taste	Type of packaging	Disposal route
Tomato sauce	Red	Watery	Like tomatoes	Glass bottle	Recycled
Strawberry jam	Purple	Lumpy and thick	Like strawberrys	Glass jar	Recycled

1.4 preserve recipes

Monday, October 1, 2007

1.4 preserve recipes

From Ryan

Pickled Onions Recipe

Ingredients :
1 kg 1 tbsp 1 tbsp 1 tbsp 1 liter	pickling onions, skinned black peppercorns allspice berries salt brown malt vinegar

Method :

Place onions in one large jar or divide them among a number of smaller jars. Using a pestle and mortar, bruise the peppercorns and all spice, mix with salt and add the mixture to the vinigar. Pour this spiced vinegar over the onions until 1 cm of the liquid level is above the onions. Seal with waxed paper or plastic screw tops. Do not use metal lids, as they react with the vinegar. Store for at least a month in a cool, dark place before eating.

Spicy Apple Chutney Cooking Recipe

Ingredients :

3 lb cooking apples, peeled and chopped 8 oz onions, chopped 1 lb tomatoes, skinned and chopped 2.5 lb brown sugar 1 lb seedless raisins, chopped 4 oz currants 1 tsp ground cloves 1 oz stem ginger, chopped 1/4 tsp cayenne pepper 1 tbsp salt 1.5 pints malt vinegar

Method : 1. Put the apples in a large stainless steel pan with a little water and cook until tender. 2. Add all the remaining ingredients and simmer gently for 90 minutes. 3. Pot into jars and cover with vinegar-proof lids

Strawberry Jam Cooking Recipe

Ingredients :

7 lb strawberries juice of 2 lemons 6 lb sugar

Method : 1. Put the Strawberries and lemon juice in a preserving pan and heat gently, stirring constantly, for about 30 minutes, until reduced in volume. 2. Add the sugar, stir well, then bring to the boil and boil until setting point is reached. 3. Remove from the heat and remove the scum with a slotted spoon. 4. Leave the jam to cool until a skin forms on the surface, then stir, pot into jars and cover.

From Ibrahim

Hot Pepper Jelly

Recipe Cuisine: Preserve
Recipe Category: Preserve
Recipe Serves: 10

Recipes Ingredients:

1/2 c Hot Red Chiles; seeded
1 c Chopped onion
-and coarsely chopped 1 1/2
c Vinegar
1/2 c Hot green chilies; seeded
5 c Sugar
-and coarsely chopped 2
Pouches liquid pectin

Recipe Instructions:

This Southern recipe is very good served with country Ham or with green beans or peas. PLACE THE Hot CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the Sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups

Tabasco Classic - Hot Pepper Jelly

Recipe Cuisine: Preserve
Recipe Category: Preserve
Recipe Serves: 6

Recipes Ingredients:

4 lg Red Or Green Peppers, Cored
3/4 c Cider Vinegar
- And Seeded 3 1/2
c Sugar
1 1/2 ts Tabasco Pepper Sauce
3 oz Pouch Of Fruit Pectin

Recipe Instructions:

We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper Sauce makes a mellow, Spicy jelly. Spread cream Cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets. Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum Saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat. Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into Hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool. Makes six 8-ounce jars.

Fig Jam

Recipe Cuisine: Preserve
Recipe Category: Preserve
Recipe Serves: 1

Recipes Ingredients:

2 qt Chopped figs, about 5 lbs
3/4 c Water
6 c Sugar
1/4 c Lemon juice

Recipe Instructions:

To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Combine figs, sugar, and 3/4 c. water in a large Sauce pot. Bring slowly to a boil, stirring until Sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon Juice and cook 1 minute longer. Pour Hot into Hot jars, leaving 1/4" head space. Adjust caps. Process 15 minutes in boiling water bath.

From Luciano

Apple Cheese Cooking Recipe

Ingredients:

1 lb cooking apples (peeled weight), roughly chopped

Grated zest of 2 lemons

4 tbsp lemon juice

8 oz sugar

3 oz butter

2 eggs, beaten

Method:

1. Simmer the apples with the lemon zest and juice until the apples are tender, adding a little water if necessary to prevent the apples sticking and burning.

2. Remove from the heat and either sieve the pulp or beat it until smooth.

3. Stir in the sugar and return the mixture to the heat.

4. Bring to the boil and boil until thick.

5. Transfer the mixture to the top of a double boiler or a heatproof bowl set over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water).

6. Add the butter, stirring until it is melted.

7. Add the beaten eggs and cook gently for 35-40 minutes.

Note:

This recipe makes a refreshingly tart preserve which can be used as a filling for tarts, tartlets or cakes. It needs eating straight away: if you want a preserve for storing, increase the amount of sugar to 450lb. Pot into jars and cover.

Marrow and Ginger Jam Cooking Recipe

Ingredients:

3 lb peeled marrow

3 lb sugar

Rind and juice of 2 lemons

4 oz crystallized ginger, chopped

Method:

1. Cut the marrow into cubes and put into a large bowl, sprinkling the layers with sugar.

2. Leave to stand overnight.

3. The next day, transfer the marrow to a preserving pan.

4. Tie the lemon rind in a piece of muslin and add to the pan with the ginger and lemon juice.

5. Bring to the boil and cook gently until the marrow is transparent and the syrup is thick.

6. Remove the lemon rind, stir. Then pot into jars and cover.

Adding 1 tbsp golden syrup at the end prevents crystallizing.

Mint Chutney Recipe

Method:

1. Mint leaves (60gm), coriander leaves (120gm), cumin seeds (5gm), garlic cloves (2), green chili (1), raw mango (30gm), tomatoes (45gm), salt (to taste).

2. Chop all ingredients, blend until paste-like.

3. Refrigerate in an airtight container.

From Nicholas Beetroot Chutney Cooking Recipe

Ingredients:

1.5 lb cooking apples, peeled and chopped

2 large onions, peeled and chopped

1/4 tsp freshly ground black pepper

2 tsp salt

1 tsp ground ginger

1/2 tsp ground cinnamon

Ground mace

10 fl oz malt vinegar

3 lb cooked beetroot

8 oz sugar

Method:

1. Put the apples and onions in a large stainless steel pan with the spices and vinegar and cook until tender.

2. Cut the beetroot into dice and add to the pan with the sugar.

3. Heat gently, stirring until the sugar has dissolved, then bring to the boil and cook for 10-15 minutes, until the chutney is thick.

4. Pot into jars and cover with vinegar-proof lids.

Bramble Jelly Cooking Recipe

Ingredients:

1 lb blackberries

1 cooking apple, peeled and chopped

Sugar

Method:

1. Put the blackberries and apple into a pan with 3 fl oz water and simmer until the fruit is soft.

2. Spoon the fruit into a jelly bag and leave to strain through the bag into a large bowl.

3. Discard the pulp remaining in the jelly bag.

4. Measure the strained juice and return it to the pan with 1 lb sugar for 1 pint of juice.

5. Heat gently, stirring, until the sugar has dissolved, then boils rapidly until setting point is reached.

6. Pot into jars and cover.

Rhubarb and Orange Jam Cooking Recipe

Ingredients:

3 lb rhubarb

2 orange

3.5 lb sugar

Method:

1. Wash the rhubarb and cut it into chunks.

2. Cut the orange into quarters, cut up the pulp and mix it with the rhubarb.

3. Mince the orange skin, place it all in a bowl and leave to stand for 24 hours.

4. The next day, place it in a preserving pan.

5. Bring to the boil and boil for 20-30 minutes.

6. Meanwhile, prepare the jam jars, once setting point is reached, pot into jars and cover with jam pot covers in the usual way.

Note:

This jam makes a delicious alternative to strawberry jam, spread on home-made scones covered with thick cream.

Task 8

Task 7

Task 6

6.1

Ryan

Similarities;

• Name
• Poduct type
• Use by date
• Nutrient table
• Logo
• Allergies
• Storage instructions
• Serving tips
• Mass
• Bar code
• Ingredients

Differences

• Information differs
• Size of Logo
• Additional information
• Colour
• Font
• Area of jar in proportion coverd up ny sticker / sticker size

6.2

• Name
• Poduct type
• Use by date
• Nutrient table
• Logo
• Allergies
• Storage instructions
• Mass
• Ingredients

6.3

6.4

Task 5

Ryan's Table

Preserve's Name	Appearance	Texture	Flavor/Taste	Type of packaging	Disposal Route
Four Seasons Strawberry Jam	Blue label, gas jar, maroon preserve	Smooth, sticky pasty	Strawberry	Glass Jar	Glass recycling
Mrs. Balls Chutney	Green label, glass jar, brownish preserve	Chunky	Frit chutney	Glass Bottle	Glass recycling

Task 4

Task 4
4.1

Materials	function	% of waste	user	Disadvantage
Paper and board	Strong/light weight, cheap to produce.	5.2	Bags, boxes, packaging,	Doesn’t protect against moister
Rigid plastics	Strong, light weight, waterproof.	2.6	Bottle, tray, material	Expensive to produce and recycle, takes long to decompose
Plastic film	Flexible, waterproof, strong, light weight.	3.8	Rapping materials, bags	Expensive to recycle, can kill animals,
Glass	Strong, easy to recycle, waterproof,	6.6	Bottle, jars,	Expensive to recycle, can hurt animals, can’t decompose
metal	Strong, rigid, hard to break, can be recycle can be printed on,	5.6	Drinking cans, foil, packaging.	Does’t decompose, pollution inducing.

disadvantages of packaging

• expensive to produce to make it look nice.
• pollutes the earth because most packaging takes long to bio degrade
• uses up resources like oil which pollutes the earth when used
• increases cost of product

4.2
Glass, we think it is best to use glass because it is easily recyclable and good for the environment. Also it is strong, durable and protects against moisture.We are probably going to use a jar or a bottle, so glass is the best packaging product on our lists for these preserves.

Task 3

3.2

• Fats ands sweets


• Protien


• Dairy and Eggs


• Fruit


• Vegetables


• Cereal, starch and starchy vegetables

3.3

Carbohydrates
The major source of energy for the body

Proteins
Proteins are composed of the elements carbon (C), oxygen (O), hydrogen (H), and nitrogen (n). They have a variety of uses in the body, including serving as a source of energy, as substrates (starter materials) for tissue growth and maintenance, and for certain biological functions,

Lipids (fats and oils)
Lipids are high-energy yielding molecules composed mostly of carbon (C), hydrogen (H), and oxygen (O) (though lipids have a smaller number of oxygen molecules than carbohydrates have)

Vitamins (both fat-soluble and water-soluble)
Vitamins are chemical compounds that are required for normal growth and metabolism. Some vitamins are essential for a number of metabolic reactions that result in the release of energy from carbohydrates, fats, and proteins.

Minerals
The functions of minerals do not include participation in the yielding of energy. But they do play vital roles in several physiological functions, including critical involvement in nervous system functioning, in cellular reactions, in water balance in the body, and in structural systems, such as the skeletal system.


Water
Some of its actions include its use as a solvent (a substance that other substances dissolve in), as a lubricant, as a conduction system for transportation of vital nutrients and unnecessary waste, and as a mode of temperature regulation.


3.4

3.5