In these festive days we devoted to Christmas gifts.
In this 2010 will be dedicated to recycling some (but not in the sense that recycling gifts made me ;-)), many others will be dedicated to the food: canned vegetables and jams are homemade.
Packed in glass jars and custom printed labels and jute from self-made ... all of us!
I show you some details:
jam peaches, figs and almonds (which of course we did this summer ...)
In this 2010 will be dedicated to recycling some (but not in the sense that recycling gifts made me ;-)), many others will be dedicated to the food: canned vegetables and jams are homemade.
Packed in glass jars and custom printed labels and jute from self-made ... all of us!
I show you some details:
jam peaches, figs and almonds (which of course we did this summer ...)
and peppers in oil
Before leaving to the next post with gifts recycle, I leave the 2 recipes to make jam and canned peppers
jam peaches, figs and almonds
Ingredients: 500 grams of peaches
figs 500 g 500 g
sugar 100 g almonds, coarsely chopped
Pectin
Preparation
Cut the fruit into small pieces and add the sugar and pectin.
Bring to a boil and boil 3 to 5 minutes depending on the desired thickness (you do the test plate). Stir to dissolve the foam and add the ground almonds.
Put the hot jam into jars, close and let cool upside down.
Canned peppers
Ingredients
red and yellow peppers
big
Salt Extra virgin olive oil
Vinegar Garlic Parsley
Preparation Wash and cut the peppers in layers. Leave them for a whole night in the salt (to release all their water). Remove the salt and boil vinegar for about 3 minutes. Place them on a towel and let it dry very well (in this cold, it takes at least 2 days). Once dry, put your foot inside the jar, alternating with parsley and garlic. Add up to cover the total extra-virgin olive oil and close.
Remember to always sterilize the pots I recommend!
