Cooking tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

Kitchen safety

Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.
Keep electrical leads from trailing over or going near the cooker.

Strawberry Jam 1 Recipe

	Category	Fruit Recipes
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	Ratings	0

Ingredients And Procedures

2 c Finely mashed or sieved

-strawberries 4 c Sugar

1 pk Powdered pectin

1 c Water

Or: 24 oz Sliced, frozen, unsweetened

-strawberries 4 tb Lemon juice

3 c Sugar

1 pk Powdered pectin

1 c Minus 2 Tbsp. water

Combine berries; lemon juice (if needed) and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze: Yield: about 6 half pints. Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are pitted and put through a food chopper before measuring. Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered citric acid is added to the finely mashed apricots. Mild Plum (Prune Jam) Follow Recipe for Strawberry Jam, except plums are pitted and put through a food chopper before measuring.

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<h1>Strawberry Jam 1</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 c Finely mashed or sieved <P>-strawberries 4 c Sugar <P>1 pk Powdered pectin <P>1 c Water <P>Or: 24 oz Sliced, frozen, unsweetened <P>-strawberries 4 tb Lemon juice <P>3 c Sugar <P>1 pk Powdered pectin <P>1 c Minus 2 Tbsp. water <P>Combine berries; lemon juice (if needed) and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inch head space. Adjust caps. Let stand until set, up to 24 hours. Freeze: Yield: about 6 half pints. Cherry Jam: Follow recipe for Strawberry jam, except sour cherries are pitted and put through a food chopper before measuring. Apricot Jam: Follow recipe for Strawberry Jam, except 1 tsp. powdered citric acid is added to the finely mashed apricots. Mild Plum (Prune Jam) Follow Recipe for Strawberry Jam, except plums are pitted and put through a food chopper before measuring. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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