Friday, July 27, 2012

Mushroom Tapenade

Important Correction to Mushroom Tapenade, page 512

If you have my Preserving book, you will know how important it is to make sure that you process canning jars using the Hot Water Method for high acid foods and the Pressure Canner for low acid foods because I outline the parameters of safe home canning in detail at the front of the book.
High acid foods are fruit, pickles that contain a certain amount of vinegar and tomatoes that have had 1 tablespoon bottled lemon juice to the jar. These foods may be safely processed using the Hot Water Method.
Low acid foods are vegetables, fish, shellfish and meat. These foods must be processed using a Pressure Canner.

It has just come to my attention that of the 200+ recipes in the book, one recipe has inadvertantly been included with the incorrect method of processing. My Mushroom Tapenade, a delicious nutty blend of mushrooms and olives that is perfect for a spread or to use with rice is a low acid food and therefore cannot be processed using the Hot Water Method.

Here is the CORRECT version of this recipe
Makes 6 cups (1.5 L)
3 tbsp   olive oil                                             2 cups  chopped pitted kalamata olives
2 cups  chopped onions                                 2 tbsp   freshly squeezed lemon juice
4          cloves garlic, finely chopped             3/4 cup chopped sunflower seeds
2 lb (1kg) mushrooms, finely chopped          3 tbsp   chopped fresh oregano
1 cup    chicken broth

1. In a saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, for 8 to 10 minutes or until soft. Add garlic, mushrooms and chicken broth. Bring the mixture to a light boil and simmer for 25 minutes, or until mushrooms are soft and liquid is reduced.
2. Remove from heat and add olives, lemon juice, sunflower seeds and oregano to the mushroom mixture. Boil for two minutes. Cool to room temperature.
3. Transfer to a bowl or container, cover tightly and refrigerate and use within 3 to 5 days or freeze.
4. To freeze: Select suitable-size freezer containers, bags or Mason jars (see page 24 of the book). Pack tapenade into containers, leaving a 1-inch headspace. Remove air, label and seal. Freeze for up to 6 months.

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