Canning - How To Can Homemade Fig Preserves With Recipe and Tips

 By Shelly Hill

During the summertime, I look forward to purchasing a lot of great tasting figs from our local fruit orchard and one of the recipes I enjoy making with them is Fig Preserves.
If you are not familiar with how to purchase and store figs, let me give you a few tips. Figs are a very fragile fruit so they need to be handled carefully. You never want to toss them around in your shopping bag or basket. When selecting the perfect fruit, you always want to check for blemishes and only purchase ripe ones that are defect free. Figs do not have a long shelf life so they need to be eaten up within 2 days of purchasing them. When storing them, store at room temperature and allow the air to circulate around them. You do not want to store your figs near a heat source or window.
Serving Ideas: Fig Preserves are great served on fresh bread, on bagels, as a pancake topping, on muffins and rolls, with crackers or as a marinade for poultry.
Canning - Homemade Fig Preserves Recipe
4 lbs. fresh ripe figs
4 1/2 lbs. granulated sugar
1/3 cup fresh squeezed lemon juice
1 lemon, thinly sliced and seeds removed
tap water
You will want to start out by washing and drying your figs. Cut them down and mash them with a potato masher. In a large stock pot, combine the mashed figs, granulated sugar, lemon juice and the lemon slices. Pour in just enough tap water to help dissolve the granulated sugar. Turn the heat up on your burner to medium-high and bring the mixture to a rapid boil and boil for 12-15 minutes. You will need to stir the mixture pretty often to keep it from scorching. (tip: I like using a silicone spatula for stirring so that the mixture doesn't stick to my spoon).
Once it is done cooking, ladle the preserves into hot, clean, pint sized glass canning jars. You will want to process them in your water bath canner for about 10 minutes or follow the directions that came with your canner for processing preserves.
Once they are done processing, remove them from the water bath canner (allow the water to drain off the jar and back into the canner) and place them onto a wire rack to cool. Once cool, label your jars. Your new fig preserves will keep for up to 1 year if they have been canned properly.

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking, baking and canning. You can visit Shelly's online foodie blog called Shakin 'N Bakin in the Kitchen at http://wahmshelly.blogspot.com for free canning tips and recipes.

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Figs

 By Carol A Hill

Covering their shame with fig leaves, the first couple on the earth evoked a wrath so powerful that mankind never forgot the legend behind those figs. Wearing only a crown of fig leaves as they stood in front of the cheering crowds, ancient Olympian athletes received handfuls of figs for winning various Olympic events. It was mentioned, Cleopatra ate figs from a woven
basket while poisonous asps stung one of her exposed extremities.
Allowed freedom for one day a year, Roman slaves sat under a fig
tree eating as many figs as they desired while enjoying the fruits of their labor. Somehow, figs and the human body have covered a lot of history since that remarkable time.
A meal of figs begins with a soup that has an exotic touch of cumin and paprika interacting with the colorful flavor of tomatoes and garnished with a fresh fig. The recipe below is
from a Penelope Cases cookbook.
Cumin Scented Tomato Soup With Fresh Figs
1-Tlb. olive oil
2-cloves garlic,peeled and finely sliced
4-cloves garlic, minced
1-onion, chopped
1/2-cup green bell pepper,chopped
1-lb ripe tomatoes,skinned,seeded and chopped
1/2-tsp.paprika
1-1/2-cups,canned crushed tomatoes
Salt to taste
1-bay leaf
1-Tlb. parsley,chopped
1-tsp. ground cumin
3-cups water
1-cup bread crumbs
4-fresh figs
Directions: In a soup pot: Heat the olive oil and brown the first two cloves of garlic. Remove it from the heat and set aside. Add the onion, the minced garlic and the bell pepper. Saute the ingredients until they are wilted. Add the browned garlic,the tomatoes and the water. Season with the paprika, the ground cumin and the salt. Add the parsley and the bay leaf. Toast the bread crumbs and cut the fresh figs diagionally. Top the soup with the bread crumbs and a fresh fig.
Figs and strawberry jello are combined to make a strawberry fig
preserve that is good whether spooned over vanilla ice cream or
on a homemade biscuit.
Strawberry Fig Preserves
6-cups fresh figs, mashed
5-cups sugar
1-large package of strawberry jello
Directions: In a large saucepan: Combine the ingredients and bring them to a boil stirring constantly cooking them for five
minutes. Sterlize some canning jars. Pour the mixture into them
and seal the jars.
The crunchy texture of jicama is combined with the softness of fresh figs and served with an orange cinnamon vinaigrette.
1-jicama,washed, peeled and cut into two-inch strips
8-fresh figs,chopped
1-tsp. sugar,
1/4-cup red onion,minced
1-Tlb. cilantro,minced
Orange Cinnamon Vinaigrette:
1-orange,juiced
1/4-tsp. cinnamon
1-tsp.sugar
Directions: Add the chopped figs and one teaspoon of the sugar
to boiling water and cook for three to four minutes until they
are softened. Let the fig mixture cool. In a salad bowl: whisk the orange juice, the cinnamon and one teaspoon of the sugar.
Add the jicama, the minced red onion and the cilantro. Lightly
combine the cooled figs with the salad ingredients and coat them
well with the orange vinaigrette.
Sun dried figs are hand dipped into chocolate for a dessert
that any bon bon lover will enjoy eating. The recipe below is
from the Valley Fig Growers Association.
Chocolate Fig Bon Bons
(Makes 25 bon bons)
8-ounces sun dried figs, stems removed
2/3-cup hazelnuts or almonds,toasted
8-vanilla wafer cookies,crushed
1/3-cup cup powdered sugar
1/4-cup rum
1-tsp. grated orange peel
3-oz. semisweet or white chocolate
Vegetable oil
Directions: Process figs, hazelnuts or almonds and vanilla wafers
into a food processor until they are finely ground. Add the powdered sugar, rum and orange peel and process them until they
are well mixed into the fig mixture. Dampen hands and shape the mixture into one and one-fourth inch balls. Arrange close together on a baking sheet or wire rack. In a small microwave-safe bowl heat the chocolate on high for one to two minutes, stirring after one minute. Add a few drops of the vegetable oil if needed to make the chocolate thin enough to drizzle. Dip the tips of a fork in the chocolate and quickly drizzle it over the fig balls, or dip each fig ball into the melted chocolate. Chill until the chocolate is set. Store the fig bon bons in an airtight container up to one week.

Cooking since the age of fifteen, the author has always enjoyed eating and cooking with figs.

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Healthy Carrot Cake Recipe for Children

 By Anu Parsai

Carrots supply your body with a number of nutritional benefits. A single piece of carrot gives your body the necessary supply of Vitamin A for the whole day. There are many ways to eat carrots; for example, you can eat them raw, fresh out of the garden, use them as nibbles instead of a bag of chips, eat them in your sandwich, or make your delicious carrot cake recipe. Here is a healthy carrot cake recipe that you can make for your children which they will love!
What you will need:
3/4 cup of whole wheat flour
3/4 cup of cake flour
1/2 cup of brown sugar or normal sugar
1 tablespoon of cinnamon powder
1 teaspoon of baking powder
1 teaspoon of baking soda
1 1/2 tablespoons of molasses
1/4 cup of vegetable oil
2 regular sized eggs
Juice of one orange and the zest
1 1/2 teaspoons of grated lemon zest
1/2 cup of raisins
5 dried and chopped figs (good for digestion)
2 tablespoons of poppy seeds
2 cups of packed carrot grated (use fresh carrots)
1/4 cup of chopped pecans
1/2 teaspoon of salt
Note: Use fresh ingredients when making carrot cake to the natural taste.
Method:
Preheat a conventional oven to 170°C.
In the meantime, whisk the eggs and sugar together. If you have some time on hand then you can separate the whites and yolks and beat them separately for more fluffiness.
Add the vegetable oil to the mix and fold well.
Add the molasses to the mix and blend well. Make sure that there are no lumps in the mixture at any time.
Add the grated carrots and fold well.
Add the grated orange zest, lemon zest and the orange juice to the batter and mix well.
In a separate bowl, mix the flour, baking powder and baking soda, and set aside.
Add the flour mixture to the prepared batter, spoon by spoon, and mix well between each spoonful.
Add the raisins, figs, poppy seeds and pecans to the mix and fold well so that they are distributed evenly.
Grease a 9-inch baking pan and dust a little flour on the inside.
Pour the batter in the baking pan.
Put the pan in the preheated oven and bake for 1 to 1½ hours.
Check by inserting a toothpick in the center. If it comes out clean, then the cake is ready.
Cool the cake for 30 minutes before taking it out of the pan.
Cut the cake in fingers and decorate with jam and gems to serve to children.

Anu is a dedicated baker who's eastern influence allows her to create the most amazing cake recipe's.
Anu's inspired creations can be found on Cake Recipe Secrets.
This week you'll find Anu's Healthy Carrot Cake recipe along with links to her other memorable cake treats.
Natural Juicing Recipes
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Carrot Recipe - The Super Sexy Kind

 By Laura M. Brand

While participating in a creme brulee demo in Paris I watched the instructor place brown sugar on the set custard before the final charring took place. I asked why brown sugar instead of white, as I had only seen it done with white sugar before. Without missing a beat she responded, in English, with a thick French overtone, "because it is more sexy." That is a good answer I thought. Brown sugar is definitely the sexier of the sugars.
This super sexy sugar carrot recipe is from one of my new favorite Food Network personalities, Alex Guarnaschelli. And it is super sexy because it uses dark brown sugar. Too sexy, too sexy! Below I have slightly modified her recipe.
Tip: these can be made before and reheated or even fully prepared then frozen for later. You can also substitute light brown sugar for the dark, but then they will only be sexy and not super sexy carrots.
2 Tbsp. olive oil
1 lb. carrots - quartered lengthwise, similar thickness if possible
salt and pepper to taste
2 Tbsp. dark brown sugar
1 Tbsp. molasses
1/2 cup water, more if necessary
2 Tbsp. butter
1/2 Tbsp. dried rosemary, chopped finely almost to a powder
Heat olive oil to medium heat; add carrots and season with salt and pepper. Stir carrots to coat with oil and seasonings. After the carrots have cooked a few minutes add brown sugar and molasses. Continue cooking, stirring from time to time. Add water so carrots can cook and sugar does not burn. Cook until tender about 5-8 minutes. Sauce should be thick enough to coat carrots. Add rosemary and butter, stir to coat well. When butter has melted and carrots are fork tender they are ready.

In my past career I taught nutrition information, food safety, and cooking skills to low-income audiences. I have attended recreational cooking classes in both New York and Paris. Cooking, food, and eating are my passions. I recently quit my job to be a full-time mom and home manager. Although my new baby prevents me from traveling far away my enthusiasm for food lives on at my home through cooking, recipe research, and food blogging.

Natural Juicing Recipes
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Follow my new blog at: http://www.homemomcooks.blogspot.com/

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Carrot Salad Recipe: Russian-Korean Carrot Salad (A Vegan Recipe)

Here is a very simple and easy carrot salad that you can throw together at the last minute and take to that potluck party. Or if you find yourself with too many people showing up for a meal and need more food, this can round out your selection. Carrots are cheap and nutritious, and even kids like them. Here is my vegan recipe for Russian-Korean Carrot Salad.
There's an amusing story behind this recipe. Several years ago, our family took a trip together. My siblings, parents, and two of my mother's sisters all journeyed abroad on a cruise of the Scandinavian area of the world, to countries like Norway, Sweden, and Finland.
One of the stops was in Russia, where we took a personal tour that included lunch in a Russian family's house. I know that the best food is often home-cooked food, so I was excitedly anticipating this part of our trip.
The woman and her son lived in their small apartment. She cooked us a delicious meal of borscht, blini with caviar, and other things I have since forgotten about. She was also kind enough to specially make some borscht for me, without the beef broth, and a carrot salad without animal ingredients, so I'd have enough to eat.
I loved both dishes, and the salad was unusual enough, that I asked if I could have the recipe. She took me into her kitchen and dug a box out of the garbage can. She had used a mix! Even more interesting, the mix was from Korea. I recognized the Hangul on the label.
I was able to write down the ingredients and come home to develop a reasonable facsimile of the salad. It is always well received at potlucks and blends well with any type of food. Here's the recipe:
Russian-Korean Carrot Salad
6 cups grated carrots
1/4 teaspoon cayenne
1 Tablespoon sugar
1/2 teaspoon salt
1 Tablespoon rice vinegar
3 Tablespoons oil
Mix all ingredients together. Chill.
I tried grating the carrots by hand...once. My arm got so sore, I regretted it and never did it again. Instead, I opt for a food processor. Cut the carrots into pieces about 3 inches long or so, enough to fit into the feeder of your food processor.
And another tip: I never peel my carrots. I don't see why I should. I buy organic and wash them. More fiber and nutrients for those eating it; less work for me. Hey, I'm practical!
Give this vegan Russian-Korean Carrot Salad recipe a try. It's a nice addition to any meal and has a nice mix of salty, sweet, sour, and spicy and will catch people's interest.

Want more recipes?
Find more vegan recipes and vegetarian and vegan cooking tips at http://almostveganinparadise.wordpress.com

Natural Juicing Recipes
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3 Healthy Carrot Juice Recipes

 By David Rosemill

Carrots are a great way to get into juicing.... they are a great staple for any juice recipe. They provide a good base to mix in and experiment with other vegetables. They are not too sweet and not too bitter. Here are a few carrot juice recipes to get you started . When you prepare the ingredients keep the skin on (if using organic produce) and benefit from the nutrients just under the surface of the skin.
Carrot-Ginger-Apple
INGREDIENTS:
1/4 inch piece of ginger
1 apple
4 carrots
Cut the ginger leave the skin on. Core the apples. Slice off the tips of the carrots and put through juice extractor.
_________________________________
Carrot-Apple-Beet
INGREDIENTS:
1 apple
4 to 6 carrots
¼ beetroot (peel off skin)
Core the apples. Peel the beets. Slice off the tips of the carrots and put through juice extractor.
_________________________________
Carrot-Apple-Celery
INGREDIENTS:
1 apple
1 carrot
1 celery stalk
Core the apple. Slice off the tips of the carrot. Slice of tip of the celery stalk and and put through juice extractor.
_________________________________
Experiment with different quantities to vary the sweetness and taste. The vegetables are most flavorful when juiced and consumed at room temperature. You can store juices overnight or for a short period of time in the refrigerator, but let the juice warm up to room temperature before drinking when possible. Vary the quantities of ingredients to get a different taste. For example; adding more apple will give a sweeter taste, while more celery or green vegetables will give the juice more of a bite.
Carrot Juicing Tips
Here are a few tips to keep in mind when juicing carrots:
1) Never looking into the food chute while the juicer is running. From time to time small particles of carrots get propelled back and can cause damage.
2) Only use the plunger to push the carrots down into the chute. Using an item knife or a wooden spoon can be potentially dangerous.
3) To save time purchase a greater number of thinner carrots instead of the fat ones. This way you will not have to spend time cutting them to fit the chute on the juicer. If you purchase a juicer with a very wide mouth then it does not matter.
4) Organic is better it will save you time and reduces exposure to potentially toxic substances.

For these recipes and over 40 more delicious, carrot based recipes check out http://www.easytojuice.com
If you would like to save time looking for juice recipes, then be sure to check out the easy to juice "juice suggestor". It can help you save time and find new recipes. http://www.easytojuice.com

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Cabbage Soup With Potatos and Carrots Recipe

 By John B Ryan

This a simple recipe of a basic homemade soup that is low on calorie and high on nutrition. You can also refrigerate this soup, so prepare it on a large quantity, store it in your freezer, and serve it hot when your guests come. This is a delicious and comforting recipe for the cold winter months. It will be cooked and served at your table within just 50 minutes. Here is the quick and simple recipe to prepare it at home.
Ingredients
Four large carrots, finely sliced
Two large potatoes, finely sliced
One large onion, finely sliced
One fourth of head green cabbage (medium), finely sliced
Smashed garlic - 2 cloves
Chicken stock - 6 cups
Olive oil - 1 tablespoon
Dried thyme - 1/4 teaspoon
Dried basil - 1/4 teaspoon
Dried parsley - 1 teaspoon
Salt - 1 teaspoon
Ground black pepper to taste
Directions
mix all the ingredients that are mentioned above onion, carrots, potatoes, chicken stock, cabbage, garlic, thyme, olive oil, salt, basil, parsley and pepper in a large stock pot on medium-high heat; Let the entire mixture cook on simmer and carry on cooking for about 20 minutes until the carrots are soft. Shift the entire mixture to a blender in separate small batches and blend until the mixture becomes smooth.
You can serve this hot soup without blending it. That also tastes great. The texture of the soup is just wonderful. You can add meat if you wish to make it a wholesome and filling meal for your family. To make it more Irish, add 2 cups of shredded corn-beef. Serve it with hot-buttered corn bread slices. You can also use vegetable stock to make it healthier.

If you would like to get more information on similar recipes, please visit our site at Cabbage Soup Recipes.

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