Low-temperature Pasteurization Treatment Recipe
Yield: 1 TextRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
The following treatment results in a better product texture but must
be carefully managed to avoid possible spoilage. Place jars in a
canner filled half way with warm (120 degree to 140 degree F) water.
Then, add hot water to a level 1 inch above jars. Heat the water
enough to maintain 180 degree to 185 degree F water temperature for
30 minutes. Check with a candy or jelly thermometer to be certain
that the water temperature is at least 180 degrees F during the
entire 30 minutes. Temperatures higher than 185 degrees F may cause
unnecessary softening of pickles. Caution: Use only when recipe
indicates.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: LOWCOUNTRY SEAFOOD BOIL 2
Categories: Main dish, Shellfish
Yield: 8 Servings
12 sm New potatoes
4 lg Sweet onions
1 lb Smoked turkey sausage
5 lb Unpeeled, large fresh shrimp
1 tb Salt
1 pk (3-ounce) liquid
-shrimp-and-crab boil
-seasoning
3 Garlic cloves
5 Lemons, halved
1 c Apple cider vinegar
12 sm Frozen ears corn
Cocktail Sauce
Chopped fresh parsley
MMMMM-----------------------COCKTAIL SAUCE----------------------------
1 Bottle (12-ounce) cocktail
-sauce
3 tb Prepared horseradish
2 tb Lemon juice
Timesaver: Guests peel the shrimp; be sure to provide plenty of extra
napkins. Squeeze more juice from 1 lemon by microwaving at HIGH 30
seconds. Cocktail Sauce: Stir together all ingredients, and chill.
Makes 1-1/4 cups.
Peel potatoes, if desired. Cut onions into wedges, and slice sausage.
Peel shrimp, and devein, if desired. Bring 7 quarts water to a boil
in a large pot. Add potato, onion, sausage, and salt. Cover, reduce
heat, and simmer 20 minutes. Stir in seasoning and next 3
ingredients; cook 10 more minutes. Add corn, and simmer 5 minutes.
Add shrimp, and cook just until shrimp turn pink. Drain and serve
with Cocktail Sauce. Garnish, if desired.
Source from luhu.jp
be carefully managed to avoid possible spoilage. Place jars in a
canner filled half way with warm (120 degree to 140 degree F) water.
Then, add hot water to a level 1 inch above jars. Heat the water
enough to maintain 180 degree to 185 degree F water temperature for
30 minutes. Check with a candy or jelly thermometer to be certain
that the water temperature is at least 180 degrees F during the
entire 30 minutes. Temperatures higher than 185 degrees F may cause
unnecessary softening of pickles. Caution: Use only when recipe
indicates.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Title: LOWCOUNTRY SEAFOOD BOIL 2
Categories: Main dish, Shellfish
Yield: 8 Servings
12 sm New potatoes
4 lg Sweet onions
1 lb Smoked turkey sausage
5 lb Unpeeled, large fresh shrimp
1 tb Salt
1 pk (3-ounce) liquid
-shrimp-and-crab boil
-seasoning
3 Garlic cloves
5 Lemons, halved
1 c Apple cider vinegar
12 sm Frozen ears corn
Cocktail Sauce
Chopped fresh parsley
MMMMM-----------------------COCKTAIL SAUCE----------------------------
1 Bottle (12-ounce) cocktail
-sauce
3 tb Prepared horseradish
2 tb Lemon juice
Timesaver: Guests peel the shrimp; be sure to provide plenty of extra
napkins. Squeeze more juice from 1 lemon by microwaving at HIGH 30
seconds. Cocktail Sauce: Stir together all ingredients, and chill.
Makes 1-1/4 cups.
Peel potatoes, if desired. Cut onions into wedges, and slice sausage.
Peel shrimp, and devein, if desired. Bring 7 quarts water to a boil
in a large pot. Add potato, onion, sausage, and salt. Cover, reduce
heat, and simmer 20 minutes. Stir in seasoning and next 3
ingredients; cook 10 more minutes. Add corn, and simmer 5 minutes.
Add shrimp, and cook just until shrimp turn pink. Drain and serve
with Cocktail Sauce. Garnish, if desired.
Source from luhu.jp