SML_Vol.12-Iss.5 TRAVIS:Layout 1 9/5/12 11:57 AM Page 36
department:
MOUNTAIN CUISINE
SWEET TREATS AND CURED MEATS Scott Parker, owner of The Beef Jerky Outlet, and Bob Williams, owner of the Dillsboro Chocolate Factory, have developed a store featuring both the Beef Jerky Outlet and the Dillsboro Chocolate Factory in Pigeon Forge, Tenn. The original Dillsboro Chocolate Factory has been a stop for visitors to the North Carolina side of the Great Smoky Mountains since 1998. The Chocolate Factory makes some of the finest chocolate treats around using only gourmet single bean Venezuelan cocoa. The Smoky Mountain Truffles are all named for iconic places in the Smokies such as Chimney Tops, Cades Cove, Cold Mountain and Black Rock. Each flavor of truffle has a unique recipe. Chimney Tops is a chai tea truffle flavored with nutmeg, cinnamon, black tea and cloves. This truffle earned first place in the 2009 Taste of Chocolate show in Waynesville, N.C. There are more than a dozen original Smoky Mountain Truffle flavors available. Shooters are the newest line of fine chocolates created by the Dillsboro Chocolate Factory. Shooters take the award winning ganache recipe used in making the truffles and adds a touch of spirits to create interesting new flavors. The Chocolate Factory's Wild Turkey shooter earned first place honors in the Professional Division at the 2012 Taste of Chocolate held in Maggie Valley, NC.
DON’T CAN THAT PUMPKIN! Canning pumpkin butter or mashed or pureed pumpkin is not recommended, according to the Center for Home Food Preservation at the University of Georgia. Only pressure canning methods are recommended for canning cubed pumpkin. Pumpkin is a low acid vegetable and requires special attention to preparation and processing. Use excellent sanitation in handling the fresh or preserved pumpkin. Do not let cut pumpkin sit out at room temperature for more than two hours during preparation prior to preserving. Freezing is the easiest way to preserve pumpkin, and it yields the best quality product. Select full-colored mature pumpkin with fine texture (not stringy or dry). Wash, cut into cooking-size sections and remove seeds. Cook until soft in boiling water, in steam, in a pressure cooker, or in an oven. Remove pulp from rind and mash. To cool, place pan containing pumpkin in cold water and stir occasionally. Pack into rigid containers leaving headspace for the pumpkin to expand, and freeze.
36
Make the most of your canning season
T
he “USDA Complete Guide to Home Canning,” publication available for free online at nchfp.uga.edu, includes detailed information on how to begin preserving food at home. While spring and summer months allow a wealth of fresh canning possibilities, by winter, one may be ready to try some different types of preserves. “There are recipes perfect for people yearning to can in the winter,” said Elizabeth Andress, director of the Center for Home Food Preservation at the University of Georgia. “You don’t always have to can with fresh fruits and vegetables. Some of those preserves also make nice holiday gifts.” Using 8 ounces of either the summer’s canned tomatoes, or canned, store-bought tomatoes, with 1 ½ cups seeded, chopped Serrano peppers, 4 cups distilled white vinegar (5 percent) 2 tsp canning salt, and 2 tbsp whole mixed pickling spices, one can make an easy hot sauce. Start by washing half-pint canning jars; keep hot until they are filled. Prepare lids according to the manufacturer’s directions. Next place mixed pickling spices in a spice bag and tie ends firmly. Mix all ingredients in a Dutch oven or large saucepan. Bring to a boil, stirring occasionally. Simmer for twenty minutes or until tomatoes are soft. Press mixture through a food mill. Return the liquid to the pot, heat to boiling and boil for 15 minutes. Fill hot sauce into clean, hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Allow hot sauce to cool, undisturbed, for 12 to 24 hours and check seals. Always remember to practice good food safety skills when canning and cooking in general. Canning classes and cooking classes often may be taken through the local agricultural extension office. Visit ces.ncsu.edu to find a local agricultural extension agency in North Carolina, or utextension.tennessee.edu to connect with a local office in Tennessee. The University of Georgia system also offers a free, self-paced, online course for those wanting to learn more about home canning and preservation. To learn more or enroll, visit nchfp.uga.edu.
SMOKY MOUNTAIN LIVING VOLUME 12 • ISSUE 5