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

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Strawberry-Rhubarb Jam (freezer jam) 1½ cups strawberry puree (approx. 1½ pints whole berries) 2 cups sliced fresh rhubarb ½ cup water 1 package powdered fruit pectin (1¾ oz.) 5 cups sugar Combine rhubarb and water and pectin in a large bowl and mix well. Microwave on high power covered 5-6 minutes or until rhubarb is tender and pectin is dissolved. Stir once or twice. Stir in sugar and microwave uncovered 3-4 minutes or until mixture comes to a boil. Stir once. When mixture boils, add strawberries and mix well. Wine Jelly 2½ cups red or rose wine 3¼ cups sugar 1 envelope liquid pectin Combine wine and sugar in a large bowl and mix well. Microwave mixture uncovered on high power 5-6 minutes or until boiling. Stir once or twice to equalize temperature. When hot, pour in liquid pectin and blend well. Microwave 1-2 minutes longer or until mixture returns to boiling. Pour into sterilized jars, leaving ¼ inch headspace. Adjust lids and process half-pint jars for 5 minutes in a boiling water bath. Makes about 5 glasses. Microwave Apple-Butter 8 medium apples, quartered and cored 1 cup apple cider or juice 1 cup sugar 1 tsp. ground cinnamon ¼ tsp. ground cloves In a 2 quart casserole combine the apples and cider. Cover and microwave 8-12 minutes on high power stirring every 3 minutes until apples are tender. Press the cooked apples through a food mill or sieve to puree. Return mixture to casserole dish and add sugar and spices. Microwave uncovered 10-15 minutes on high power. Stir often until the mixture thickens. Pour cooked butter into hot sterilized jars, leaving ¼ inch headspace. Process half-pint jars 5 minutes in a boiling water bath. PICKLES AND RELISHES The microwave can be used when making quick pickles and relishes. The time saved is not great when large quantities are cooked but clean-up is easy because food doesn’t stick. It is important to stir the pickles and relishes as they cool. Microwaved quick pickles and relishes need to be processed in a boiling water bath according to processing directions in PNW355 – Pickling Vegetables.
Year Round Fresh Tomato Relish In 1½ quart casserole, stir together: 1 Tablespoon prepared mustard 1 Tablespoon brown sugar 2 teaspoons vinegar ½ teaspoon seasoned salt. Place in microwave and cook on high power 1 minute. Add: 2 cups finely chopped tomato ½ cup finely chopped celery ½ cup finely chopped green pepper ¼ cup finely chopped green onion Return to microwave and cook uncovered 2 minutes. Stir well and refrigerate at least 1 hour before serving to blend flavors. Store leftovers in refrigerator. Makes about 3 cups of relish. Beet Pickles 1 (16 ounce can) sliced beets ¼ cup white vinegar 1 tsp. salt ½ tsp. cinnamon ¼ tsp. allspice In a 4 cup glass measuring cup, drain off beet juice and add vinegar, salt and spices. Microwave liquids 3-5 minutes or until the mixture comes to a boil. Stir once or twice during the cooking. Add beets to the hot juice mixture. Store in a covered container in the refrigerator and serve as needed. Serves 4. Source: OSU Master Food Preserver Program © 2012 Oregon State University. OSU Extension Service cooperating. OSU Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, or disabled veteran or Vietnam-era veteran status. OSU Extension Service is an Equal Opportunity Employer.
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Preserving Food with Help From Your Microwave (SP 50-538)

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