Gifts to make dur­ing sum­mer

Cecil Whig - - & & -

POT­POURRI. Cre­ate a pot­pourri mix with dried flow­ers, petals, herbs and fruits from your gar­den. Add es­sen­tial oil to in­ten­sify the fra­grance. Pack­age the mix in glas­sine bags or jars. Em­bel­lish with a pretty rib­bon.

FREEZER JAM. Mix 2 cups smashed, fresh straw­ber­ries with 4 cups su­gar and let stand for 10 min­utes. Mean­while, stir one pack­age dry pectin into 3/4 cup wa­ter in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boil­ing wa­ter into the straw­ber­ries. Let the mix­ture stand for 3 min­utes be­fore pour­ing into jars or other stor­age con­tain­ers. Seal the con­tain­ers and leave them for 24 hours be­fore putting them in the freezer. Store frozen un­til gift-giv­ing time. Makes 5 pints.

FREEZER SALSA. Finely chop 20 pounds toma­toes, 2 cups fresh cilantro, 2 large onions, 10 cloves gar­lic, 10 seeded jalapeños, 6 ha­banero pep­pers and 2 green pep­pers. Place all chopped veg­eta­bles in a large pot. Add 2 ta­ble­spoons cu­min, 1/4 cup salt, 1/4 cup white vine­gar and the juice of 6 limes. Bring to a boil, lower tem­per­a­ture and sim­mer for 2 to 3 hours. Drain ex­cess liq­uid. Fill 3-cup plas­tic con­tain­ers with salsa, leav­ing 1/2 inch of head space. Let the salsa cool. Seal the con­tain­ers and keep them in the freezer for up to one year. Makes 18 cups of salsa.

ZUC­CHINI PICK­LES. Place 2 pounds sliced zuc­chini and 2 sliced medium onions into a large, non­re­ac­tive pot. Add 1/4 cup salt and enough wa­ter to cover the veg­eta­bles. Let stand for 2 hours, then drain well. In a 2-quart saucepan, bring 2 cups white vine­gar, 2 cups su­gar, 1 tea­spoon each cel­ery seed and turmeric, and 2 tea­spoons mus­tard seed to a boil. Pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 min­utes. Pack pick­les in hot, ster­il­ized jars and seal . Makes about 3 pints.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.