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11 st w ci mmyqa yacksut uugeit jht a the tribune tuesday november 25 1997 p 7 drink give the gift of taste this season when socks and ties just wont do for those difficult names on your holiday gift list raid your root cellar for the per fect home canned gift for a most delectable portable gift carrots take the cake these colourful chameleons go from sweet to sour with ease and make delicious golden gifts to celebrate the harvest home econo mists at bernardin ltd canadas lead ing supplier of home canning essentials have created a sassy carrot and pepper salsa spiked with jalapeno and cilantro flavour pizzazz and who could resist a jar of jam that tastes like carrot cake pears crushed pineapple and a hint of cinnamon nut meg and cloves make this jam super spe cial you can also wrap up a jar or two of pickled peppers or even your home made spaghetti sauce home canning not only gives the cook a tremendous sense of satisfaction but your handiwork will touch the hearts of friends and family it also evokes memories of bygone days when every family had a dark mys terious root cellar filled with bushels of produce and shelves of carefullypacked jars filled with delicious homecanned specialties if you dont have a root cellar to store your precious- preserves find a dark cool cupboard in your home or apart ment colourful gift of taste who wouldnt want one of these jars of tasty jams jellies or sauces as a holiday gift these gifts you make in your kitchen are per fect for the hardtobuyfor person or people who deserve a more personal home made gift than any available in the stores hy steve somerville choose wine colour you enjoy while there is a type of wine which is best suited for every meal the prod uct consultant at the liquor licence control board in unionville said peo ple shouldnt be constrained by the rules if you are going over to someones house for dinner and want to bring a bottle of wine ed flanagan said knowing what will be served is help ful the basic rule is white wine goes with fish and white meat while reds go with lots of other things including roast beef if you dont know what is being served you should choose the type of wine which the host enjoys he said but he added you should be pre pared to purchase a good quality wine food for thought lisa car wright spending between 10 and 20 a bot- tie flanagan himself suggested a mid dleoftheroad easydrinking wine a chardonnay if its white if its a red a bordeaux or a nice canadian red wine he said you should drink what you enjoy i wouldnt be constrained by the rules of matching wine to dinner he suggest ed carrot pepper salsa 3 cups 750 ml coarselygrated carrots about 6 6 cups 1500 ml peeled coarselychopped tomatoes about 3 lb14 kg 1 12 cups 375 ml cider vinegar i 14 cups 300 ml light brown sugar 12 cup 125 ml finelychopped onion 12 cup 125 ml seeded and finelychopped jalapeno peppers 5 peppers 1 12 tsp 7 ml pickling salt 12 tsp 2 ml black pepper 14 cup 50 ml chopped fresh cilantro combine carrots tomatoes vinegar sugar onion jalapenos salt and pepper in a large deep stainless steel or enamel saucepan bring to a boil reduce heat bojl gently stirring occa sionally until thickened about 1 hour add cilantro during last 5 minutes of cooking fill boiling water canner with water place 5 clean halfpint 250 ml mason jars in canner over high heat boil snap lids 5 minutes to soften sealing compound ladle salsa into a hot jar to within 14 inch 05 cm of top rim head space use rubber spatula to remove air bubbles readjust head space if re quired wipe jar rim removing any stickiness center snap lid on jar apply screw band just until fingertip tight place jar in canner repeat for remaining salsa cover canner return water to a boil boil the filled jars for 10 minutes at altitudes up to 1000 ft 305 m remove jars cool 24 hours check jar seals properly sealed lids curve downward remove screw bands store separately wipe jars label and store in a cool dark place makes 5 halfpint 250 ml jars carrot cake jam 12 cups 375 ml finely- grated carrots 3 large 1 12 cups 375 ml peeled chopped pears 2 rge 1 can 14 oz 398 ml crushed pineapple un- drained 3 tbsp 45 ml lemon juice i tsp 5 ml ground cinnamon 12 tsp 2 ml each ground nutmeg and cloves 6 12 cups 1625 ml granulated sugar 1 pkg 49 g bernardin fruit pectin combine carrots pears and pineapple inclu ding juice lemon juice cinnamon nutmeg and cloves in a large stainless steel or enamel sauce pan bring to a boil reduce heat cover and boil gently 20 minutes stirring occasionally fill boiling water canner with water place 6 halfpint 250 ml mason jars in canner cover bring water to a boil boil at least 10 minutes to sterilize jars at altitudes up to 1000 ft 305 m boil snap lids 5 minutes to soften scaling com pound measure sugar set aside stir fruit pectin into carrot mixture return to a boil add sugar return mixture to a full rolling boil boil hard for 1 minute stirring occasionally remove from heat ladle jam into a hot sterilized jar to within 14 inch 05 cm of top rim head space uing a rubber spatula remove air bubbles and readjust recipes head space if required wipe jar rim removing any stickiness center snap lid on jar apply screw band until fingertip tight place jar in canner repeat for remaining jam cover canner return water to a boil boil filled jars for 5 minutes at altitudes up to 1000 ft 305 m remove jars cool 24 hours check jar seals properlysealed lids curve downward remove screw bands store separately wipe jars label and store in a cool dark place tip because of the short 5minute boiling water processing time mason jars destined for sweet spreads must be sterilized in boiling water for 10 minutes prior to filling always sterilize jars in boiling water not in an oven doing so can cause jars to break when handled pickled roast peppers extend delicious barbecue flavours into the winter toss these roasted peppers into italian spaghetti sauce serve them in sandwiches use as an antipasto or as a garnish for salads 20 medium sweet red bell peppers 8 lb 36 kg 4 large cloves garlic roasted and mashed 1 12 cups 375 ml white vinegar 1 12 cups 375 ml apple cider vinegar i 12 cups 375 ml dty white wine 12 cup 125 ml water 1 cup 250 ml coarselychopped onion 12 cup 125 ml granulated sugar 2 tbsp 30 ml dried oregano leaves 4 tsp 20 ml pickling salt roast peppers and garlic over hot coals or under broiler until charred place peppers in a paper bag until cool enough to handle set gar lic aside when peppers are cooled remove skins core and seeds cut lengthwise into serv ingsized pieces fill boiling water canner with water place 4 clean onepint 500 ml mason jars in canner over high heat place snap lids in boiling water boil 5 minutes to soften sealing compound combine vinegars wine water onion sugar oregano and pickling salt in a large stainless steel or enamel saucepan squeeze roasted gar lic cloves to remove from peel mash and add to saucepan bring to boil boil gently 5 minutes pack roasted peppers into a hot jar to within 34 inch 2 cm of top rim add boiling liquid including onions to cover peppers to within 12 inch 1 cm of top rim head space using a rubber spatula remove air bubbles and readjust head space if required wipe jar rim center snap lid on jar apply screw band just until fingertip tight place jar in canner repeat for remaining peppers and liq uid cover canner return water to a boil boil filled jars for 15 minutes remove jars cool 24 hours check jar seals note this recipe was specially formulated to allow home canners to preserve a low acid food peppers in a commonly available boiling water canner do not deviate from the recipe ingredients quantities jar size processing method and time any change could alter the safety of the end product correction in last weeks food page recipe for chicken and vegetable penne one item was not listed in the ingredients but was mentioned in the directions 3 tbsp of red wine vinegar thanks to the sharpeyed cook who called us to point out the error our apologies