Text 29680, 76 rader
Skriven 2009-10-10 10:49:38 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: blue 251
================
 JW> She is certainly more enthusiastic about blue foods than I am but
 JW> has some limits as to the categories of food she thinks are improved
 JW> by blueifying.

I think that some enterprising soul should take all the
waste blueberries and acai berries, extract the anthocyanins,
and market them as a way of bluing your food and being
heart-healthy too.

 JW> Lexi has also developed an interest in blue food as of late. Neekha
 JW> turned her on to Juicy Drop Pop candy (the one that makes her look
 JW> like an heroin addict when she drips the blue essence into the candy
 JW> spoon). The younger one rates it as "totally awesome."

I'd wonder if that comparison weren't uppermost in the minds
of those in charge of designing the product.

 JW> I have been gifted with an enormous amount of freshly harvested
 JW> tarragon which is fine and also dill which is not so fine. Dill is
 JW> like zucchini in that a home garden is apt to produce way too much
 JW> very easily. I use it sparingly in a small number of dishes and now
 JW> have a multi year supply. I have a handful of fresh weed in the
 JW> crisper, a quart of vinegar steeping with it and a HUGE supply of
 JW> dried.

Make dill zucchini pickles.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Dilled Zucchini Sticks
 Categories: Pickles
      Yield: 4 servings

  4 1/2 lb Zucchini                            1 ts Dill seed
      3 tb Pickling salt                       1 md Cooking onion, thinly
sliced
  2 1/2 c  White vinegar                       4    Cloves garlic
  1 1/4 c  Sugar                               4    Sprigs dill weed
      1 ts Celery seed

  Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut
  quarters in half.  Layer zucchini and salt in a large glass, stainless
  steel or enamel bowl; let stand 1 hour.

  Fill boiling water canner with water.  Place 4 clean pint mason jars in
  canner over high heat.

  Place snap lids in boiling water; boil 5 min to soften sealing compound.

  In stainless steel or enamel saucepan, combine vinegar, sugar, celery and
  dill seeds; bring to a boil.

  Rinse zucchini in cold water; drain thoroughly, pat dry.  Add zucchini and
  onion to pickling liquid; bring to a boil; boil 5 min.

  Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack
  zucchini and onion slices snugly in jar to within 3/4 inch of top rim. Add
  boiling pickling liquid to cover vegetables to within 1/2 inch of top rim.
  Remove air bubbles by sliding rubber spatula between glass and food;
  readjust head space to 1/2 inch.  Wipe jar rim removing any stickiness.
  Center Snap Lid on jar; apply screw band just until fingertip tight. Place
  jar in canner.  Repeat for remaining vegetable and pickling liquid.

  Cover canner; return water to a boil; process 10 min for pint jars at
  altitudes up to 1000 ft.  Remove jars.  Cool 24 hours.  Check jar seals.
  (Sealed lids curve downward.)  Remove screw bands.  Wipe jars, label and
  store in a cool, dark place.

  Source:  Bernardin Guide to Home Preserving, revised 1992.

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