Preserving Food with Help From Your Microwave (SP 50-538)

More documents

Recommendations

Info

covered glass casserole or microwave freezer bags. It is recommended that 1-2 tablespoons water be added to the vegetables before cooking. Microwave (high) 3-4 minutes per pound, stirring halfway through cooking. Let stand one minute after cooking and then put blanched vegetables immediately into cold water to cool. Drain and pack in moisture vapor-proof freezer bags. Freeze immediately. Note: Cooking times may vary but are usually half the cooking time of the same fresh vegetable. Blanch vegetables to a temperature of 180°F. Tips on freezing foods for microwave cooking Be sure to package your frozen foods so they can be thawed and cooked in the microwave with little or no handling. Package in moisture vapor-resistant, packaging sturdy enough to withstand microwave cooking. Package in flat, thin packages keeping the thickness 1-2 inches. This type of packaging will allow you to cook your vegetables in the microwave without thawing first. Don’t overcook frozen vegetables. Allow 5-10 minutes carry-over time to equalize the temperature and tenderize the vegetables. Overcooking toughens and dries out the food. A 10 oz. package of frozen vegetables will be cooked in 7-8 minutes on high. Sauces like tomato, spaghetti, salsa and chili are great cooked in the microwave because there is no worry about scorching. These products are cooked until the desired thickness is reached. Cooking tip: Cook sauces in a large tall casserole or 2 quart pitcher. Cover container and cook on high power until mixture boils and then uncover and reduce power to medium (50%). Continue cooking until sauce reaches desired thickness. If sauce spatters as it thickens, cover with a paper towel. Be sure to cool all sauces thoroughly before packaging for the freezer. Freezer Tomato Sauce 8 cups of ripe unpeeled tomatoes (chopped into pieces) 2 Tbsp. sugar 2 Tbsp. chopped fresh parsley 1 bay leaf 1 tsp. dried leaf basil 1 tsp. salt 1 tsp. dried leaf oregano ¼ tsp. pepper 2 stalks celery, chopped Combine all ingredients into a large casserole dish and microwave high power 25-35 minutes or until all the vegetables are tender. Run the mixture through a food mill or colander. Return to the microwave and cook until the desired thickness (10-15 minutes). Freeze sauce in 1 cup serving portions. Note: A 1-cup portion will thaw in 4-5 minutes on high power.
DRYING Except for herbs and mushrooms, drying foods in the microwave is not recommended. Other foods contain too much moisture and will cook and become tough in the long drying process. The microwave can be used for pretreatment of fruits and vegetables before drying them in a dehydrator, oven, or the sun. Tips on drying herbs and mushrooms Use food-grade microwave paper towels when drying. (The dye used in the decorator towels and the scraps of metal in recycled towels can cause hot spots that could catch the towels on fire.) Place paper towel on meat rack to dry herbs. This way moisture can escape easier. Dry in small quantities (1-2 cups) at a time. Layer the herbs and mushroom slices in a single layer. Too large a quantity will cause them to cook and not dry well. Dry the herbs until they are almost dry and then let them finish drying at room temperature. Let herbs completely cool before packaging. Allow 3-6 minutes per cup on high power for 600 watt ovens, 2-4 minutes for 650-700 watt ovens. Stir the herbs every 30 seconds after the first minute until dry. Herbs commonly dried in the microwave are parsley, celery leaves, thyme and sage. When drying mushrooms, clean the mushrooms, slice and arrange in a single layer on paper towel on meat rack. Microwave on high 6-10 minutes or until the slices are semi-leathery. Air dry to cool before storing. Reconstituting Dried Foods The microwave is great for reconstituting dried fruits and vegetables. Combine 1 cup of fruit or vegetable with ½ cup water and microwave covered 2-4 minutes, stirring once. Let fruit sit a few minutes or until desired plumpness is reached. Let vegetables sit 30 minutes before cooking or adding to soups and stews. JAMS AND JELLIES The microwave can be helpful when making jams and jellies. When making large quantities, you really don’t save any time. However, the product will not stick so constant stirring is not necessary and the clean-up is simple. Tips on Making Jams and Jellies Pot holders should be used since sugar mixture gets very hot. Cover products when heating to speed up the cooking and melt the sugar crystals clinging to the side of the container during the first part of cooking. When removing cover, be sure to lift the lid away from you so you won’t get burned from the steam. Use high power when cooking. Pour jellies and jams into hot sterilized jars and process in a boiling water bath.
Page 1: O R E G O N S T A T E U N I V E R S
Page 5: Year Round Fresh Tomato Relish In 1

Preserving Food with Help From Your Microwave (SP 50-538)

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?