Posts Tagged Squeezo
The Squeezo Booklet – Page 17 – Peach-Orange Marmelade
Posted by Granny in Food Prep & Dehydration, Kitchen Products, Nutrition & Recipes, Squeezo Strainer & Tomatoes, The Squeezo Booklet on 01/15/2013
Depending on where we live, we get our produce from different sources at different times of the year. Also, some people choose to consume only produce they can grow in their own backyard or obtain from local farm stands. There is no hard-fast rule. We each have our own style and preferences.
In this day and age, we have access to produce from all over the country no matter where we live. This, of course, expands the realm of possibilities when it comes to cooking and making special treats for the family.
In January, in New England, Peach-Orange Marmalade means a trip to the grocery store. It also means sunshine in a jar and we cannot resist. So gather oranges and peaches from whatever source appeals to you and get ready for a simple, delicious and sweet marmalade that will add zest to your breakfast or afternoon snack.
This recipe will fill seven or eight 8-once canning jars.
Ingredients
4 Navel or Valentia oranges
16 ripe peaches
Sugar
1 tbsp ginger root, minced
Paraffin
Preparation
Put oranges (unpeeled) in a large saucepan and cover with water. Bring to a boil, cover and simmer for 20 minutes, until orange skins can be pierced with a fork. Meanwhile, skin and pit peaches. Cut oranges in half and put the through the Squeezo. Put the peaches through the Squeezo. Scrape the pulp off the strainer and put both pulp and juices back into the saucepan. For every 1 cup of pulp, add 3/4 cup sugar. Boil mixture of sugar and pulp until it “sheets” from a spoon. Stir in ginger root and pour into sterilized jars. Seal with paraffin.
As you may know, jams and jellies do not make up very well in large quantities. This is the reason for the moderate amounts used in this recipe. To increase, just double or triple the ingredients, but be sure to cook them in small batches.
Enjoy on toast, flat bread or crackers. This is excellent, also, as a sweet and cool touch for a chicken dish.
Click HERE to view all entries for The Squeezo Booklet.
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
The Squeezo Booklet – Special Edition – Submit Your Recipes!
Posted by Granny in Food Prep & Dehydration, Kitchen Products, Nutrition & Recipes, Squeezo Strainer & Tomatoes, The Squeezo Booklet on 01/07/2013
The Original All Metal Squeezo Strainer was designed in the early 1900′s, in Italy. Its inventor took it to America in 1907. The first Squeezo Strainers were sold to private homesteaders in 1919. Garden Way, a Vermont company, purchased and began distributing it in 1978. We purchased it in 2006.
This unique and time-honored kitchen appliance is emblematic of old-fashioned American quality standards. We have made improvements to materials, but not to design. The Squeezo design has worked perfectly for nearly 100 years and there is no reason to change it.
This year, however, it is time to update the recipe booklet that accompanies each Squeezo. Food preparation and dietary tastes and concerns have changed and we want to offer an up-to-date resource to those who choose to acquire a Squeezo. The current Squeezo Booklet was inspired by recipes customers, family and friends had shared over time. With social media, we have entered a new era. For this reason, we are very excited to reach out to fellow bloggers for recipes for the new Squeezo Booklet.
I am writing with an invitation. All Seasons Homestead Helpers and Granny’s Parlour would like to invite YOU to submit recipes. Would you be interested?
I initially emailed invitations to begin a conversation with a few bloggers, so I would make sure this invitation includes the information you need in order to decide if you wish to participate. I received a first response within minutes.
- Any material you submit will include proper credits to you and your blog/website. I will also post a list of contributors (with links) on our blog.
- You are welcome to participate even if you do not own a Squeezo, since you may still have a great idea for a recipe that uses sauce or purée from tomato, apple, berry, pumpkin, squash or beans.
- It can be a main dish, soup, baby food, snack or dessert. We can even include recipes for cat and dog food.
- You do not have to be a blogger to participate. If you are a food lover and are willing to share one of your original recipes, then please consider yourself invited as well.
- Of course, all submitted recipes must be an original.
- Do indicate why you selected the recipe you are submitting. It is always interesting to introduce a dish with a personal touch.
- Since we wish to avoid changing the content you submit, we will adapt recipes in a way that does not alter original text and that makes it clear the Squeezo portion is from All Seasons.
- Also, your endorsement of the Squeezo is not a prerequisite. Perhaps you use a different sauce maker that works fine for you. Collaboration and acknowledging fellow bloggers and fellow foodies is the idea, as well as producing a new Booklet that will be a great addition to the Squeezo.
Since it is the first time we will put together a Squeezo Booklet using recipes collected from social media friends, I think this project could evolve in perhaps unexpected ways over time. We will need to select some recipes and leave others out so that we offer a good selection but keep it in a booklet format. I propose to acknowledge all submitting parties whether their recipe was chosen or not.
I will not be the one making the final selection. Be thankful for that! ha! ha! Granny loves to learn and write about food and food-related topics, but I am not what you might call an excellent cook myself, so the decisions rest with qualified individuals. I do make good breads, muffins and awesome dinner salads… but I digress.
We hope to begin putting this new booklet together by March and hope to hear from you promptly if you are interested. Please respond by mid-February at the latest.
Thank you for your consideration. We look forward to hearing from you.
Please Submit Recipes to: grannysparlour@gmail.com
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Click HERE to submit a recipe.
Click HERE for a bit of Squeezo history.
Click HERE to view all entries for The Squeezo Booklet.
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
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The Squeezo Booklet – Page 7 – Sicilian Sweet & Sour Sauce
Posted by Granny in Food Prep & Dehydration, Kitchen Products, Nutrition & Recipes, Squeezo Strainer & Tomatoes, The Squeezo Booklet on 01/03/2013
The last part of the year required much faith and strength of character for many of us. The media bombarded us with far more negative than positive news. While it is important to be aware of what is going on in the world, it is also easy to lose sight of the goodness right under our eyes.
It has been a long year… then we almost went over a cliff. I don’t know about you but a meal shared with family or friends, even with just one other person, now that’s goodness. We can talk about the news, we can also laugh and inspire each other to maintain a good sense of humor about life in general. If we made it to this table, than all is well in this moment. Let’s spice it up even more with a Mediterranean touch. This is a great cold weather sauce too. The thermometer reached -29° here this morning. Let’s eat!
First, you may want to review an earlier post pertaining to processing tomatoes with the Squeezo, if you feel you need a reminder. Here is a brief overview: Strain the tomatoes in the Squeezo Strainer to remove skin and seeds. If canned tomatoes are used, put through the Squeezo Strainer for de-pulping and de-seeding. This recipe will serve 4 moderate portions. Adjust quantities to your needs.
Ingredients
1/2 cup minced onion
1/4 cup minced parsley
1/4 cup minced basil
1/4 cup olive oil
2 cups tomato purée
Salt and pepper to taste
1 small cinnamon stick
1 tsp sugar
1 tbsp wine vinegar
Preparation
Heat oil and sauté onion, parsley an basil until soft. Add tomato purée, salt, pepper and cinnamon. Cook slowly until well blended and thick. Add sugar, dissolved in vinegar. Stir and simmer 2 minutes longer. Remove cinnamon stick. That’s it!
The Sicilians serve this flavorful sauce with fish, which is a staple in their diet. You will find it delicious with other seafood as well. I’ve tried it with shrimp on angel hair pasta and had to go back for seconds!
Click HERE to view all entries for The Squeezo Booklet.
Click HERE if you would like the Squeezo Booklet in print.
Click HERE for Squeezo history, assembly, cleaning and use instructions.
GRANNY’S CHOICE 1
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Your Host ~ Granny Wise
Granny Wise is All Seasons Homestead Helpers' writer and sustainability enthusiast. All Season's Homestead Helpers owns and distributes THE ORIGINAL SQUEEZO STRAINER since 2006. The Squeezo Strainer, a staple in kitchens for over 50 years, is the only all-metal sauce maker and it is entirely made in the US. We carry all Squeezo parts. We also carry a carefully selected line of kitchen, lawn and garden equipment including indoor and outdoor compost bins, rain barrels, water bath and steam canners, fruit and cider presses, greenhouses, cold frames, tool carts, kitchen and patio gardens, juicers, grain mills, weed mats and much more.
