Steamed Potato Dip

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Servings: 4 servings Difficulty: Advanced
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International-style classic dip that brings home-style flavor to your table
Steamed Potato Dip recipe image
Steamed Potato Dip recipe image
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Steamed Potato Dip

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 1228.8
Dietary:
V Vegan

Description

This International dip features Pack directly into the clean, scalded cans or jars. Pack as solidly as possible, being careful not to bruise or, Add seasoning. One teaspoonful salt to every quart jar of vegetables, and an equal amount of sugar to. It delivers sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. good plan to slip a rubber band round the neck of this sack to hold the ends in place.
  2. The ends should be long enough to stand up out of the water and so avoid danger of burning the fingers when removing the product.
  3. Have the water boiling hard.
  4. Lower the tomatoes into the boiling water.
  5. This is called scalding the tomatoes.
  6. We scald the tomatoes to loosen the skin.
  7. If the tomatoes are very ripe, one minute scalding will be sufficient.
  8. The average length of time for tomatoes, just perfect for canning, is one and a half minutes.
  9. Do not leave the tomatoes in the hot water until the skins break, as this gives them a fuzzy appearance.
  10. The scalding kettle always should be covered, to keep in all the heat possible.
  11. Begin to time from the minute the product is immersed in the boiling water.
  12. If you wait until the water comes back to a
  13. boil , you will scald the product too long and have mushy tomatoes.
  14. Lift the tomatoes out of the hot water and plunge them immediately into cold water, or hold them under the coldâÂÂwater faucet.
  15. The coldâÂÂ
  16. dip makes them easier to handle, separates the skin from the pulp, firms the texture, and coagulates the coloring matter so it stays near the surface, giving them a rich, red color.
  17. Then the shock due to the sudden change from hot to cold and back to hot again seems to help kill the spores.
  18. Do not let the product stand in the coldâÂÂdip.
  19. The water becomes lukewarm, softens the product and allows bacteria to Take the tomato in the left hand and with a sharp knife
  20. cut out the core.
  21. Be careful not to
  22. cut into the fleshy portion or seed cells, for this will scatter the seeds and pulp through the liquid, injuring the appearance of the product.
  23. Cut out the core before removing the skin, for the skin will protect the pulp and there will be less danger of breaking the tomato.
  24. If the tomatoes are ripe and have been scalded properly, the skin can be slipped off with the fingers.
  25. The jars, rubbers and tops should be ready.
  26. Glass jars should be hot, so there will be no danger of breakage in setting them in the hot water, and so they will not
  27. cool the water in the cooker below the boiling point.
  28. Pack the tomatoes whole, pressing and shaking them well down together, but not using force enough to crush Now we come to a point where tomatoes are different from most vegetables.
  29. Beans, carrots, peas, and so on, have hot water added to them.
  30. But as a large part of the tomato is water, no more is needed.
  31. Another exception where no water is needed is with the "greens family." So with tomatoes we
  32. add no water, but
  33. add one teaspoonful of salt and one teaspoonful of sugar, just for seasoning, to every quart jar.
  34. I think that tomatoes always are improved by the addition of a little sugar, but this is not necessary and can be omitted, as also can The salt in canning does not act as a preservative, but as seasoning; so if for any reason you forget the salt, do not be alarmed.
  35. Your products will keep perfectly without the salt.
  36. The products are in the hot jars now.
  37. The jars do not need to be full in order to keep.
  38. If you were canning by the "openâÂÂkettle" method, the air in the partly filled jar would not have been sterilized, and might contain the bacteria which cause the product to ferment or mold.
  39. But by the cold pack, the air in the can is sterilized while the product is being sterilized; and if the can is closed immediately after cooking, a single spoonful may be canned in a twoâÂÂquart jar and the product will keep indefinitely.
  40. Place Rubber and Cover on Jar.
  41. Fit the rubber.
  42. Use good rubbers and see that they lie flat and fit close up to the can.
  43. Put the covers in place.
  44. Do Not Seal Glass Jars Tight.
  45. If using screwâÂÂtop jars screw each
  46. cover down until it catches, then turn a quarter of a round back; or screw down with the thumb and little finger, not using force but stopping when the If using vacuumâÂÂseal jars put the
  47. cover on and the spring in
  48. place .
  49. The spring will give enough to
  50. allow the If using glassâÂÂtop jars, with the patent wire snap, put the
  51. cover in
  52. place , the wire over the top and the clamp The
  53. cover on a glass jar must not be tight while processing, because the air will expand when heated, and if the
  54. cover is not loose enough to
  55. allow the steam to escape, the pressure may blow the rubber out or break the When canning in tin we cap and tip the cans at once.
  56. The tin will bulge out, but is strong enough to withstand the pressure, and when the contents
  57. cool the can will come back into
  58. shape .
  59. The jars are now ready for the canner.
  60. Tomatoes sterilized under boiling water require twentyâÂÂtwo minutes; in condensedâÂÂsteam cooker, twentyâÂÂtwo minutes; in waterâÂÂseal, eighteen minutes; in steamâÂÂpressure, with five pounds, fifteen minutes, and in the pressure cooker, at ten or fifteen pounds, ten If you use the homemade outfit or any waterâÂÂbath outfit be sure the water is boiling when the jars of tomatoes are lowered into the canner.
  61. Time lost in bringing the contents to the point of sterilization softens the tomatoes and results in inferior goods.
  62. Use the ordinary good sense with which you have been endowed in handling the jars and you will have no breakage.
  63. At the end of the sterilizing period, In taking canned goods from boiling hot water, care is needed to see that they are protected from drafts.
  64. If necessary close the windows and doors while lifting the jars out, for a sudden draft might break them.
  65. Examine rubbers to see that they are in place.
  66. Sometimes, if the covers are screwed down too tight, the pressure of the steam from the inside causes the rubber to bulge out.
  67. Simply loosen the cover a thread or two, push the rubber back into place and then tighten.
  68. In case the rubber does not seem to fit well or seems to be a poor rubber, it should be replaced by a new one and the jar returned to the cooker for five minutes.
  69. The jars should be sealed tightâÂÂâÂÂcovers screwed down, clamps put in
  70. place âÂÂâÂÂimmediately after they are removed from the cooker.
  71. Invert to test the joint and cool.
  72. If the seal is not perfect, correct the fault, and return the jar to the cooker for five minutes if hot, ten minutes if jar is cold.
  73. Do not invert vacuumâÂÂseal jars.
  74. These should be allowed to
  75. cool and then tested by removing the spring or clamp and lifting the jars by the
  76. cover only.
  77. Lift the jar only a half inch, holding it over the table so that, in case the lid does not hold, the jar and contents will not be damaged.
  78. Or, better still, tap round the edge of the cover with a ruler.
  79. An imperfect seal will cause a hollow sound.
  80. Tomato Purée.
  81. Small, misshapen, unevenly ripened tomatoes may be converted into tomato _purée_.
  82. The tomatoes should be washed, run through a colander to
  83. remove skins and cores, concentrated by cooking to about half the original volume, and packed in the jars.
  84. Rubbers and tops should then be placed in position and the product sterilized for the same length of time as for canned tomatoes.
  85. _Purée_ even may be kept in bottles sealed with sterilized corks and dipped several times in paraffin.
  86. HOW OTHER VEGETABLES ARE CANNED All other vegetables are canned exactly like tomatoes, with two exceptions.
  87. Tomatoes are scalded.
  88. All other vegetables are blanched.
  89. We scald tomatoes to loosen the skins and to start the flow of the coloring matter, which is later arrested or coagulated by the coldâÂÂ
  90. dip .
  91. Blanching is scalding, only for a longer time.
  92. Scalding is never for more than two minutes.
  93. Blanching covers from three to thirty minutes.
  94. We blanch beans, peas, corn, cabbage, carrots, beets, turnips, and so on, for three to ten minutes.
  95. We blanch these vegetables to eliminate any objectionable acids or bitter flavors which may be present, and thus improve the flavor; to
  96. reduce the bulk so we can pack closer; to start the flow of the coloring matter; to improve the texture of the vegetables by making them more tender, and to improve the appearance by helping to
  97. make clear the liquid in the jar.
  98. Blanching is what makes for success in the coldâÂÂpack method of canning.
  99. Blanching is very important and must be carefully and accurately done.
  100. Let me repeat about blanching: Have the kettle of blanching water boiling vigorously, completely immerse the product in the boiling water,
  101. cover the kettle immediately and begin to time the product.
  102. Do not stand with the
  103. cover in hand and wait for the water to come back to the
  104. boil , for, of course, it stopped boiling for a second when you lowered into it the cold product.
  105. If you cover the kettle the water will quickly reboil.
  106. Do not keep wondering if it is boiling and take off the cover to see.
  107. All these may seem foolish precautions, but it is necessary to follow directions accurately.
  108. And remember, all things that are scalded or blanched must be followed immediately by a cold plunge or "coldâÂÂ
  109. dip ." The scalding or blanching is the "hotâÂÂ
  110. dip ," and this must be followed by the "coldâÂÂ
  111. dip ." You may be asking, what is the point of this "coldâÂÂ
  112. dip "?
  113. It is a very logical question.
  114. We "coldâÂÂ
  115. dip " a product to harden the pulp under the skin and thus permit the removal of the skin without injury to the pulp; to coagulate the coloring matter and
  116. make it harder to
  117. dissolve during the sterilization period and to
  118. make it easier to handle the products in packing, and to subject the product to a sudden shock by quick change in temperature.
  119. STEPS IN CANNING VEGETABLES If you will follow these steps for all vegetable canning you cannot help but be successful: Clean jars and test rubbers.
  120. If rubbers do not return to normal shape after stretching, do not use.
  121. Prepare material to be canned, according to directions given on chart.
  122. HotâÂÂdipâÂÂâÂÂblanch or scaldâÂÂâÂÂthe prepared food.
  123. This process consists of immersing the prepared product in boiling water for different lengths of time, according to the material to be canned.
  124. See chart.
  125. HotâÂÂdipping shrinks the product and enables one to pack more material in a jar.
  126. ColdâÂÂdip the material.
  127. This process consists of plunging the blanched or scalded food into cold water, which makes it more easily handled.
  128. Be sure the water is cold; the colder the better.
  129. Take the product out immediately and let it drain.
  130. _Don't let any food soak in the cold water._ From this point on, speed is highly important.
  131. The blanched vegetables which are slightly warm must not be allowed to remain out of the jars a moment longer than is necessary.
  132. Remove skins when required, and as each article is pared
  133. cut it into pieces of proper size and mash soft products.
  134. Pack the product to within threeâÂÂeighths of an inch of the top.
  135. Lima beans, navy beans, peas, corn, pumpkin and sweet potatoes swell, so pack them within only one inch of the top of the jar.
  136. tomatoes, corn and peas if desired.
  137. contain ninetyâÂÂfour per cent water, so none should be added.
  138. Tomato juice can be used if desired.
  139. Greens are canned in just the water that clings to the leaves after the coldâÂÂdip

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1228.8kcal
% Daily Value *
Total Fat 96.9g150%
Saturated Fat 51.9g260%
Cholesterol 211.5mg71%
Sodium 15100.8mg630%
Total Carbohydrate 91.3g31%
Dietary Fiber 18.8g76%
Sugars 21.4g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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