ducks4you
Garden Master
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I thought Ron might like to know just what to do with all that mint the smelling up his garden. Here is an online site recipe for mint sauce with ACV that we make every year. DH won't eat lamb without it and prefers to put it on pork.
http://www.pickyourown.org/MintSauce.htm
Directions for Making Canned mint sauce
Ingredients and Equipment
Yield: 1 cup of sauce per 2 cups of packed raw, fresh mint leaves.
1 cup finely chopped fresh mint leaves (that's about 1 pound of leaves - a loosely filled grocery store carrier bag full of mint stems with leaves)
2 cups malt vinegar (apple cider vinegar will work, too)
2 to 4 tablespoons sugar
Small (4 oz) canning / preserving bottles for storage
Recipe and Directions
Step 1 - Selecting the mint
Select filled but tender, firm, crisp mint. Discard any wilted, discolored, diseased, or insect- damaged leaves. Leaves should be tender and attractive in color.
1 cup of raw leaves makes 1/2 cup of finely chopped leaves, and that makes about 1/2 cup (4 ounces) of sauce. So, an average of 1 pound is needed to make each two 4 ounce jars. But really, all that matters is that you measure the finely chopped leaves!
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sterilize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.
Get a large pot of water boiling
We will use this water to pour over the mint and fill each jar with liquid, after we've packed them full of mint. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.
Step 3 -Wash the mint!
Wash only small amounts of mint at one time. Drain water and continue rinsing until water is clear and free of grit.
Step 4 - pick off the leaves and chop them
You just want healthy, green leaves. Pick off the leaves and discard everything else.
Chop the leaves into fine pieces. A blender works very well, using a little of the vinegar, just enough to keep it moving. (Purists, and perhaps Gordon Ramsey, will insist on hand chopping the leaves; I just haven't got that much free time!)
Step 5 - Cooking
Bring the remaining vinegar to a simmer in a small saucepan, add the sugar and chopped leaves. This is both cooking and blanching. It stops the bacteria and enzymes from degrading the quality during storage.
Simmer for about 20 minutes. You can vary the sugar or water to taste.
Step 6 - Packing the mint sauce in the canning jars
A funnel works well to add the sauce, but stir as you pour it in. The mint tends to settle to the bottom of the jar, stirring helps to get an even mix. Be sure to leave 1/2 inch of space at the TOP of the jar. That is called "headspace" and is needed for expansion during heading.
Now, if you don't have a pressure canner, just stop here! Let the jars cool for an hour, then pop them into your refrigerator, where they will be good for 3 to 6 months!
Step 7 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug"). Those outside the U.S. generally won't have access to these jars and just use a single lid system. Just snug the lid on and carry on to step 8.
Step 8- Put the jars in the canner and the lid on the canner
Using the jar tongs, put the jars on the rack in the canner. Make sure the tops of the jars are covered by at least 1 inch of water.
Step 9 - Process for 20 minutes
http://www.pickyourown.org/MintSauce.htm
Directions for Making Canned mint sauce
Ingredients and Equipment
Yield: 1 cup of sauce per 2 cups of packed raw, fresh mint leaves.
1 cup finely chopped fresh mint leaves (that's about 1 pound of leaves - a loosely filled grocery store carrier bag full of mint stems with leaves)
2 cups malt vinegar (apple cider vinegar will work, too)
2 to 4 tablespoons sugar
Small (4 oz) canning / preserving bottles for storage
Recipe and Directions
Step 1 - Selecting the mint
Select filled but tender, firm, crisp mint. Discard any wilted, discolored, diseased, or insect- damaged leaves. Leaves should be tender and attractive in color.
1 cup of raw leaves makes 1/2 cup of finely chopped leaves, and that makes about 1/2 cup (4 ounces) of sauce. So, an average of 1 pound is needed to make each two 4 ounce jars. But really, all that matters is that you measure the finely chopped leaves!
Step 2 - Prepare the jars and pressure canner
Wash the jars and lids
This is a good time to get the jars ready! The dishwasher is fine for the jars; especially if it has a "sterilize" cycle. Otherwise put the jars in boiling water for 10 minutes. I just put the lids in a small pot of almost boiling water for 5 minutes, and use the magnetic "lid lifter wand" to pull them out.
Get a large pot of water boiling
We will use this water to pour over the mint and fill each jar with liquid, after we've packed them full of mint. I use the largest pot I have, so that there is plenty of clean, boiling water ready when I need it.
Get the pressure canner heating up
Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on.
Step 3 -Wash the mint!
Wash only small amounts of mint at one time. Drain water and continue rinsing until water is clear and free of grit.
Step 4 - pick off the leaves and chop them
You just want healthy, green leaves. Pick off the leaves and discard everything else.
Chop the leaves into fine pieces. A blender works very well, using a little of the vinegar, just enough to keep it moving. (Purists, and perhaps Gordon Ramsey, will insist on hand chopping the leaves; I just haven't got that much free time!)
Step 5 - Cooking
Bring the remaining vinegar to a simmer in a small saucepan, add the sugar and chopped leaves. This is both cooking and blanching. It stops the bacteria and enzymes from degrading the quality during storage.
Simmer for about 20 minutes. You can vary the sugar or water to taste.
Step 6 - Packing the mint sauce in the canning jars
A funnel works well to add the sauce, but stir as you pour it in. The mint tends to settle to the bottom of the jar, stirring helps to get an even mix. Be sure to leave 1/2 inch of space at the TOP of the jar. That is called "headspace" and is needed for expansion during heading.
Now, if you don't have a pressure canner, just stop here! Let the jars cool for an hour, then pop them into your refrigerator, where they will be good for 3 to 6 months!
Step 7 - Put the lids and rings on
Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug"). Those outside the U.S. generally won't have access to these jars and just use a single lid system. Just snug the lid on and carry on to step 8.
Step 8- Put the jars in the canner and the lid on the canner
Using the jar tongs, put the jars on the rack in the canner. Make sure the tops of the jars are covered by at least 1 inch of water.
Step 9 - Process for 20 minutes
