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® ® ® ® Garden Roundup Ginger-Brown Sugar Sweet Potato Butter GET CREATIVE WITH VEGETABLES Prep 25 minutes Bake 40 minutes at 425°F Cook 30 minutes Cool 30 minutes Freeze up to 6 months After you’ve eaten all the fresh vegetables you can handle, it’s time to get creative. Turn those extra onions, corn, sweet potatoes, and other veggies into savory-sweet jam, relish, and butter. COMING 07.25.21 PER 2 TBSP. 62 cal., 0 g fat, 0 mg chol., 27 mg sodium, 15 g carb., 1 g ﬁber, 11 g sugars, 0 g pro. 8 1 1½ ¾ ¾ ½ 1¼ ¾ 2 1 1 ½ 3½ to 4 lb. orange-ﬂesh sweet potatoes 1½ cups packed brown sugar ⅔ cup apple juice ¼ cup lemon juice 1 Tbsp. grated fresh ginger ¼ tsp. salt ¼ tsp. ground nutmeg 1. Preheat oven to 425°F. Scrub sweet potatoes thoroughly with a brush; pat dry. Prick sweet potatoes with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut sweet potatoes in half lengthwise. Scoop out pulp, discarding skins. Transfer potato pulp to a food processor. Cover; process until very smooth, scraping sides of bowl occasionally. Measure 4 cups sweet potato puree (save remaining puree for another use). 2. In a 5-qt. nonreactive heavy pot combine the 4 cups sweet potato puree and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently (if mixture spatters, reduce heat further). 3. Ladle sweet potato butter into half-pint freezer containers, leaving a ½-inch headspace. Cool 30 minutes. Seal containers. Freeze up to 6 months or refrigerate up to 1 week. Makes 5 half-pints. Corn Relish Prep 1 hour Cook 25 min Process 15 minutes Roasted Garlic and Sweet Onion Jam Prep 20 minutes Roast 35 minutes at 400°F Cook 30 minutes Freeze up to 6 months 1 garlic b to 10 ears of corn cup water cups chopped celery cup chopped red swe cup chopped green sweet pepper cup chopped onion cups vinegar cup sugar tsp. dry mustard tsp. pickling salt tsp. celery seeds tsp. ground turmeric 1. Remove husks from of corn. Scrub with a stiﬀ to remove silks; rinse. Cu from cobs; do not scrape. 4 cups kernels. 2. In a 4- to 5-qt. nonrea pot combine the 4 cups co kernels and the 1 cup wat to boiling; reduce heat. Si covered, 4 to 5 minutes or corn is nearly tender; drai 3. In same pot combine celery, sweet peppers, and Stir in remaining ingredie Bring to boiling, stirring to dissolve sugar; reduce hea Simmer, uncovered, 25 min stirring occasionally. 4. Ladle hot relish into h clean half-pint canning jar leaving a ½-inch headspace Process ﬁlled jars in a boili water canner 15 minutes. Makes 5 half-pints. PER TBSP. 43 cal., 0 g fat, 0 mg chol., 75 mg sodium, 10 g 1 g ﬁber, 7 g sugars, 1 g pro.