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| Vanilla Scented Syrup |
Hits: 46 |
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| Date Added: |
February 29, 2008 |
| Calories: |
3097 |
| Serves: |
0 |
| Prep. Time: |
0:00 |
| Category: |
Sides / Condiments, Sauces / Marinades |
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| Ingredients: |
4 cups sugar
1 cup water
2 vanilla beans
= (or 2 tbspns pure vanilla extract)
1 pinch salt
1 sprig fresh thyme
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Put the sugar, water, vanilla beans, a pinch salt, and the thyme leaves in a pot and bring to a boil over high heat. Lower heat to a simmer and cook about 4 minutes, stirring occasionally. Let cool. Puree syrup in a blender until vanilla beans are thoroughly chopped into the syrup. Strain through a fine strainer into a sterilized jar. If using vanilla extract instead of beans, add extract after the sugar syrup has cooled and pour into a jar. Seal tightly.
- This recipe yields 4 1/2 cups.
- Comments: Keep this syrup on hand to add to iced tea and other cold drinks or for poaching fruit. It does not need to be refrigerated. The vanilla is minced to make sure all its flavor is extracted into the syrup.
- Tips on Sterilizing Jars:
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
- Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
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| Rating: () |
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Added On: February 29, 2008 |
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| * EASY ENTERTAINING with Michael Chiarello - (Show # MO-1A10) - from the TV FOOD NETWORK |
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