I just saw an episode of Nigella Bites with Nigella Lawson.

She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). That is, cauliflower, olives, capers, celery,
peppers, garlic, and chiles for color. Except for the cauliflower
florets she cooked most of it in a vinegar/water bit, and then
blanched/shocked the veggies.

She finished it with a marinade of half-vinegar/half-oil and then simple
flipped the bails of the jars and put them on the pantry shelf "until
Christmas." No BWB, no nothing.

With all that acid I'm sure it's safe... but.....

B/

Brian

In the UK we do not BWB anything - jams, pickles are put strainght into
sterlised jars and sealed. No BWB treatment. Our equivalent of the BBB
still uses oven methods! Having said that the majority of people over
here do not preserve their own food - some will freeze but the numbers
of people who can must be limited - no canners for sale here!

Clifford
Bawtry, Doncaster, South Yorkshire, UK

cliff_the_gardener wrote:

Brian

In the UK we do not BWB anything - jams, pickles are put strainght into
sterlised jars and sealed. No BWB treatment. Our equivalent of the BBB
still uses oven methods! Having said that the majority of people over
here do not preserve their own food - some will freeze but the numbers
of people who can must be limited - no canners for sale here!

Surprising, isn't it? I found the same thing here in Israel. No canners,
no jars, no lids, etc. The economy was based upon buying food "just in
time". Small kitchens, small houses/apartments, small refrigerators and
relatively high prices. Not only that, but the average kitchen stovetop
was too small to bring a canner to boil.

It's only now starting to change.

Geoff.
--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM
IL Voice: (07)-7424-1667 Fax ONLY: 972-2-648-1443 U.S. Voice: 1-215-821-1838
Visit my 'blog at http://geoffstechno.livejournal.com/

Brian Mailman wrote:
I just saw an episode of Nigella Bites with Nigella Lawson.

She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). That is, cauliflower, olives, capers, celery,
peppers, garlic, and chiles for color. Except for the cauliflower
florets she cooked most of it in a vinegar/water bit, and then
blanched/shocked the veggies.

She finished it with a marinade of half-vinegar/half-oil and then simple
flipped the bails of the jars and put them on the pantry shelf "until
Christmas." No BWB, no nothing.

With all that acid I'm sure it's safe... but.....

B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they didn't
even bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!

George

"George Shirley" wrote in message
...
Brian Mailman wrote:
I just saw an episode of Nigella Bites with Nigella Lawson.

She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). That is, cauliflower, olives, capers, celery,
peppers, garlic, and chiles for color. Except for the cauliflower
florets she cooked most of it in a vinegar/water bit, and then
blanched/shocked the veggies.

She finished it with a marinade of half-vinegar/half-oil and then simple
flipped the bails of the jars and put them on the pantry shelf "until
Christmas." No BWB, no nothing.

With all that acid I'm sure it's safe... but.....

B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing with
home made tomato sauce. Dropped the show an email and they didn't even
bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!

George


and Martha does the same in her magazines....yes, Martha!

Kathi

From: "Kathi Jones"

"George Shirley" wrote in message
...
Brian Mailman wrote:
I just saw an episode of Nigella Bites with Nigella Lawson.
She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). ... She finished it with a marinade of
half-vinegar/half-oil and then simple flipped the bails of the jars and
put them on the pantry shelf "until Christmas." No BWB, no nothing.
With all that acid I'm sure it's safe... but.....
B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they didn't
even bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!
George

and Martha does the same in her magazines....yes, Martha!
Kathi

I'm quite devastated. Martha? Who knew?
I got a hankering for caponata, and went out to a fancy grocery to get the
realest tomatoes and eggplant one can expect in December. In the US
anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought maybe
it was a too-cooked taste and too acidified. I like it better frozen. I plan
to share with some new friends over the border. The aunties were so kind
when I last visited them. Shared lovely soup and several different salsas.
One soup was sprinkled with julienned radishes as a garnish, with lettuce.
Radishes? It was great.
Edrena

"The Joneses" wrote in message
...

From: "Kathi Jones"

"George Shirley" wrote in message
...
Brian Mailman wrote:
I just saw an episode of Nigella Bites with Nigella Lawson.
She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). ... She finished it with a marinade of
half-vinegar/half-oil and then simple flipped the bails of the jars and
put them on the pantry shelf "until Christmas." No BWB, no nothing.
With all that acid I'm sure it's safe... but.....
B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they didn't
even bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!
George

and Martha does the same in her magazines....yes, Martha!
Kathi

I'm quite devastated. Martha? Who knew?
I got a hankering for caponata, and went out to a fancy grocery to get
the
realest tomatoes and eggplant one can expect in December. In the US
anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought maybe
it was a too-cooked taste and too acidified. I like it better frozen. I
plan
to share with some new friends over the border. The aunties were so kind
when I last visited them. Shared lovely soup and several different salsas.
One soup was sprinkled with julienned radishes as a garnish, with lettuce.
Radishes? It was great.
Edrena



radishes? that's weird!

Kathi

The Joneses wrote:
From: "Kathi Jones"

"George Shirley" wrote in message
. ..

Brian Mailman wrote:

I just saw an episode of Nigella Bites with Nigella Lawson.
She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). ... She finished it with a marinade of
half-vinegar/half-oil and then simple flipped the bails of the jars and
put them on the pantry shelf "until Christmas." No BWB, no nothing.
With all that acid I'm sure it's safe... but.....
B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they didn't
even bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!
George


and Martha does the same in her magazines....yes, Martha!
Kathi


I'm quite devastated. Martha? Who knew?
I got a hankering for caponata, and went out to a fancy grocery to get the
realest tomatoes and eggplant one can expect in December. In the US
anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought maybe
it was a too-cooked taste and too acidified. I like it better frozen. I plan
to share with some new friends over the border. The aunties were so kind
when I last visited them. Shared lovely soup and several different salsas.
One soup was sprinkled with julienned radishes as a garnish, with lettuce.
Radishes? It was great.
Edrena


I have a recipe for caponata that someone on this group gave me years
ago. It's made with eggplant and is quite tasty plus it freezes nicely.
I'll try to round it up and post it for you Edrena.

George

"George Shirley" wrote in message
...
The Joneses wrote:
From: "Kathi Jones"

"George Shirley" wrote in message
...

Brian Mailman wrote:

I just saw an episode of Nigella Bites with Nigella Lawson.
She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). ... She finished it with a marinade of
half-vinegar/half-oil and then simple flipped the bails of the jars and
put them on the pantry shelf "until Christmas." No BWB, no nothing.
With all that acid I'm sure it's safe... but.....
B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they didn't
even bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!
George


and Martha does the same in her magazines....yes, Martha!
Kathi


I'm quite devastated. Martha? Who knew?
I got a hankering for caponata, and went out to a fancy grocery to get
the
realest tomatoes and eggplant one can expect in December. In the US
anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought
maybe
it was a too-cooked taste and too acidified. I like it better frozen. I
plan
to share with some new friends over the border. The aunties were so kind
when I last visited them. Shared lovely soup and several different
salsas.
One soup was sprinkled with julienned radishes as a garnish, with
lettuce.
Radishes? It was great.
Edrena


I have a recipe for caponata that someone on this group gave me years ago.
It's made with eggplant and is quite tasty plus it freezes nicely. I'll
try to round it up and post it for you Edrena.

George

Is it made for canning? I use Rachel Ray's recipe
(a TV Host, to stay on topic!) also with lots of
eggplant. Lots of vitamins, minerals & fiber. Last
Blue Book I think had a caponata recipe, but I
have not tried it.
I doubled my batch, made 10 pints. Ms. Ray
is a little stingy with the olives & garlic I think.
We here to measure or cook, anyway?
Edrena

The Joneses wrote:
"George Shirley" wrote in message
...

The Joneses wrote:

From: "Kathi Jones"

"George Shirley" wrote in message
t...


Brian Mailman wrote:


I just saw an episode of Nigella Bites with Nigella Lawson.
She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). ... She finished it with a marinade of
half-vinegar/half-oil and then simple flipped the bails of the jars and
put them on the pantry shelf "until Christmas." No BWB, no nothing.
With all that acid I'm sure it's safe... but.....
B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they didn't
even bother to answer it. What does this show to newbies who might be
interested in preserving. Sheesh, TV!
George


and Martha does the same in her magazines....yes, Martha!
Kathi


I'm quite devastated. Martha? Who knew?
I got a hankering for caponata, and went out to a fancy grocery to get
the
realest tomatoes and eggplant one can expect in December. In the US
anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought
maybe
it was a too-cooked taste and too acidified. I like it better frozen. I
plan
to share with some new friends over the border. The aunties were so kind
when I last visited them. Shared lovely soup and several different
salsas.
One soup was sprinkled with julienned radishes as a garnish, with
lettuce.
Radishes? It was great.
Edrena



I have a recipe for caponata that someone on this group gave me years ago.
It's made with eggplant and is quite tasty plus it freezes nicely. I'll
try to round it up and post it for you Edrena.

George


Is it made for canning? I use Rachel Ray's recipe
(a TV Host, to stay on topic!) also with lots of
eggplant. Lots of vitamins, minerals & fiber. Last
Blue Book I think had a caponata recipe, but I
have not tried it.
I doubled my batch, made 10 pints. Ms. Ray
is a little stingy with the olives & garlic I think.
We here to measure or cook, anyway?
Edrena



Never tried to can it as the lady who posted it reported it as a freezer
recipe. I know once it is lightly frozen I put it in a vac bag and it
kept for a long time.

George

"The Joneses" wrote:
"George Shirley" wrote in message
The Joneses wrote:
From: "Kathi Jones"
"George Shirley" wrote in message
Brian Mailman wrote:

I just saw an episode of Nigella Bites with Nigella Lawson.
She was putting up a "Christmas Pickle" which looked like a kind of
"giardaniara" (sp). ... She finished it with a marinade of
half-vinegar/half-oil and then simple flipped the bails of the jars
and put them on the pantry shelf "until Christmas." No BWB, no
nothing. With all that acid I'm sure it's safe... but.....
B/

Exactly ...but... Saw the guy who does "Epicurious" do the same thing
with home made tomato sauce. Dropped the show an email and they
didn't even bother to answer it. What does this show to newbies who
might be interested in preserving. Sheesh, TV!
George

and Martha does the same in her magazines....yes, Martha!

I'm quite devastated. Martha? Who knew?
I got a hankering for caponata, and went out to a fancy grocery to
get the
realest tomatoes and eggplant one can expect in December. In the US
anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought
maybe
it was a too-cooked taste and too acidified. I like it better frozen.
I plan
to share with some new friends over the border. The aunties were so
kind when I last visited them. Shared lovely soup and several
different salsas.
One soup was sprinkled with julienned radishes as a garnish, with
lettuce.
Radishes? It was great.

I have a recipe for caponata that someone on this group gave me years
ago. It's made with eggplant and is quite tasty plus it freezes nicely.
I'll try to round it up and post it for you Edrena.

Is it made for canning? I use Rachel Ray's recipe
(a TV Host, to stay on topic!) also with lots of
eggplant. Lots of vitamins, minerals & fiber. Last
Blue Book I think had a caponata recipe, but I
have not tried it.
I doubled my batch, made 10 pints. Ms. Ray
is a little stingy with the olives & garlic I think.
We here to measure or cook, anyway?

I make it for eating, bot canning, but I like both of these:

Caponata Siciliana:

* 3 Tbsp good olive oil
* 600g (1 1/4 lb, 3 1/2 cups) diced (unpeeled) aubergine (eggplant)
* 1/2 medium onion, finely chopped
* 2 small sticks celery, finely chopped
* 15-20 pitted green olives, chopped
* 3 Tbsp chopped drained bottled capers
* 4 Tbsp (1/4 cup) red wine vinegar
* 1 1/2 Tbsp sugar, or to taste
* 3 Tbsp golden raisins
* 3 Tbsp pine nuts, toasted lightly (optional, but nice)
* 3/4 x 400g can (1 cup) good chopped plum tomatoes (San Marzano)
* 4 Tbsp (1/4 cup) finely chopped flat-leaf parsley leaves (optional)

1. Cook the aubergine in 2 Tbsp of the olive oil over moderately high heat.
The best way I've found to do this is to heat 1 Tbsp oil in a heavy frying
pan, add the aubergine and mix well, then drizzle over another 1 Tbsp oil
and mix again. This helps stop the cubes on the bottom from absorbing all
the oil. Cook, stirring often, until done - I like my aubergine very soft,
so I give it 15-20 minutes. When done, transfer to a bowl.

2. Add the remaining 1 Tbsp oil to the frying pan, tip in the onion and
celery, and cook, stirring, for about 5 minutes over moderate heat or until
the onion is fairly soft but not coloured.

3. Add the olives, capers, vinegar, sugar, raisins, pine nuts (if using),
and tomatoes and cook the mixture, stirring occasionally, for 5-10 minutes,
or until it is cooked through and the celery is tender. Cook it covered if
using fresh tomatoes, and uncovered if using canned, since they have more
juice.

4. Add the tomato mixture to the bowl. Add the parsley and mix well. Cool
and chill overnight, then season with salt and black pepper.

******************************

Caponata (even though I'm a Sichy from da Bronx, I like this one better)

Dice two medium eggplants into half inch dice. Layer with salt in a
colander over a bowl, place a plate on top and weight it down. Leave for
an hour.

When the hour's up, take off the weighted plate and toss the cubes under
running cool water to wash off salt. Dry with paper towels and set aside.

Chop:

one good sized onion
three medium celery stalks
one sweet red pepper
three to six large cloves of garlic, minced
six to 12 button mushrooms or equivalent

Saute the result in olive oil. Add a few leaves of fresh basil, chopped.
Cook relatively slowly until it's fairly limp. Remove from the pan into a
large bowl.

Heat the frying pan again and add more olive oil. (Using a nonstick pan
will allow you to use less oil.) Toss in half the eggplant cubes and saute
until they smell eggplanty and are cooked through -- maybe 5 minutes? Toss
them in the large bowl on top of the onion mixture. Repeat with the second
half of the eggplant cubes.

Heat the frying pan again and add more olive oil. Take four peeled
tomatoes and quarter them. Toss into the hot olive oil. As the tomatoes
cook, smash them with the utensil you're stirring them with.

Add:

several more leaves fresh basil, chopped
one large or two medium cloves garlic, minced
two or three Tablespoons capers, drained
one cup large pitted green olives, sliced in half
one half cup pitted good black olives, sliced in half
one Tablespoon brown sugar (?)
one quarter cup red wine vinegar

Cook it up so the sugar melts and all the flavors co-mingle. Let it bubble
happily. Pour the mix over what's accumulated in the large bowl (onion mix
and two batches of eggplant). Stir up, taste, season with salt and pepper.

Let the caponata cool on the counter, stirring every once in a while. Place
it in a container and stick in the fridge until it's time to serve. It is
best if it ages in the fridge for at LEAST 24 hours before serving. Serve
as an appetizer with crackers or small slices of dark bread.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

wrote in message
...
"The Joneses" wrote:
"George Shirley" wrote in message
The Joneses wrote:
(clipped the TV hosts gaffes)
I got a hankering for caponata, and went out to a fancy grocery to
get the realest tomatoes and eggplant one can expect in December.
In the US anyway. I have all the other ingredients.
I canned some last year a la BBB, having acidified enuf. I thought
maybe it was a too-cooked taste and too acidified. I like it better
frozen.

I have a recipe for caponata that someone on this group gave me years
ago. It's made with eggplant and is quite tasty plus it freezes nicely.
I'll try to round it up and post it for you Edrena.

Is it made for canning? I use Rachel Ray's recipe
(a TV Host, to stay on topic!) also with lots of
eggplant. Lots of vitamins, minerals & fiber. Last
Blue Book I think had a caponata recipe, but I
have not tried it.
I doubled my batch, made 10 pints. Ms. Ray
is a little stingy with the olives & garlic I think.
We here to measure or cook, anyway?

I make it for eating, not canning, but I like both of these:
Caponata Siciliana:
Caponata (even though I'm a Sichy from da Bronx, I like this one better)
(clipped celebration of eggplants)
Nick. Support severely wounded and disabled Veterans and their families!
Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
!
~Semper Fi~

I could see me trying both recipes. This is Rachel's recipe. I'm trying out
the cheese polenta tonight also. Most of my herbs are still good:
http://www.foodnetwork.com/food/reci...ml?rsrc=search
Yes, I should figger out how to tinyurl it, but it's done, now.
I had to use a California Anaheim chile, as I could not find a cubanelle
pepper.
Edrena

"The Joneses" wrote:
wrote in message
"The Joneses" wrote:
"George Shirley" wrote in message
The Joneses wrote:
(clipped the TV hosts gaffes)
[ . . . ]
I make it for eating, not canning, but I like both of these:
Caponata Siciliana:
Caponata (even though I'm a Sichy from da Bronx, I like this one
better)
(clipped celebration of eggplants)

I could see me trying both recipes. This is Rachel's recipe. I'm trying
out the cheese polenta tonight also. Most of my herbs are still good:
http://www.foodnetwork.com/food/reci...OOD_9936_19321,
00.html?rsrc=search Yes, I should figger out how to tinyurl it, but it's
done, now. I had to use a California Anaheim chile, as I could not find a
cubanelle pepper.

Now, my Thai kids are clamoring for my "Nick's Molto Siciliano Melanzana
Parmigiana e Lasagna al Forno, mezza mezza!" Even though I make a large
steam table tray batch, it doesn't last long enough to be canned or even
frozen. Eat my SPAM to e-mail me if you want the recipe.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Kathi Jones wrote:

"The Joneses" wrote in message
...

... The aunties were so kind
when I last visited them. Shared lovely soup and several different salsas.
One soup was sprinkled with julienned radishes as a garnish, with lettuce.
Radishes? It was great.
Edrena

radishes? that's weird!

Not at all. From my site
http://www.jewishfood-list.com/recip...nchsoup01.html

That's not the name, I just called it "ranch" because of the buttermilk,
It seems to be a variation of the Russian Kholodnik (which literally
translated means "little cold thing" and I've made on very hot days, but
this year without the potatoes. This might be the soup mentioned, since
it also has lettuce in it. A Ruslander gazpacho, as it were.

*******************

KHOLODNIK (LITTLE COLD THING)

Source: Adapted from Molly O'Neill's column in "The New York Times
Magazine," October 27, 1996.

* 4 radishes, cut wafer-thin
* 2 small cucumbers (Pickling variety, if available), cut wafer-thin
* 5 scallions, finely chopped
* 1/2 bunch watercress, minced
* 8 leaves Boston lettuce, minced
* 1 cup minced dill
* 4 medium-size new potatoes, peeled
* 2 cups buttermilk
* 2 tbsp butter
* Salt and freshly ground pepper to taste

Place earthenware bowl in refrigerator and chill completely. After
preparing the radishes, immediately place them into the chilled bowl and
return to the refrigerator. Then, in order, prepare the cucumbers,
scallions, watercress and Boston lettuce. Toss this mixture with 1/2 cup
of the dill and refrigerate.

Boil the potatoes until they are tender. Combine buttermilk with the
chilled vegetables, toss well and return the soup to the refrigerator.

When potatoes are tender, drain, toss with butter, the remaining dill
and season to taste. Serve the soup very cold with a very hot potato on
the side. Alternate eating the hot potato with the tart soup. Small
portions of the soup are recommended, since it is quite filling.

NOTE: I've made one change to the recipe as given. The original called
for sour milk (2 cups of milk with 3/4 tsp. sour salt/citric acid). I've
substituted buttermilk.

Yield: Makes 4 servings

*************************************8

I'm also used to seeing radishes (black radishes if they're available),
shredded, mixed with butter or schmaltz, salt, and spread on dark rye
bread as a snack.

B/

The Joneses wrote:


Yes, I should figger out how to tinyurl it, but it's done, now.

OK. I have the site for tinurl on my 'personal' toolbar.

On one tab/window I have the site I wish to shorten. Then I click on
tinyurl and it just does it.

www.tinyurl.com. That's why I have it bookmarked on my toolbar, it's
right there when I need it.

B/