jelly jamboree White Wine Herb Jelly Sprigs of tarragon, rosemary, thyme or savory decorate and flavor this unique wine jelly that is deli- cious with meats and cheese. Prep time: 15 minutes Cooking time: 15 minutes. 2c. dry white wine 3c. sugar 1 pouch CERTO Liquid Fruit Pectin 12. springs fresh herbs, cut jar- length to prevent floating ; Use more fresh herbs for a ' stronger flavored jelly. Combine wine and sugar in a large saucepan and mix well. PLACE saucepan over high heat - and bring to a full rolling boil, stir- ring constantly. Stir in liquid fruit pectin. Bring to a full rolling boil and boil hard | minute, stirring con- stantly. Remove from heat. Skim off foam with metal spoon. Insert jar-iength sprigs of fresh herbs into each warm, sterilized jar. Pour jelly © quickly into jars filling up to 4-inch * fromtim. . - ; _,.. Seal while hot with sterilized 2- ‘piece lids with new centres. Makes Margarita Jelly Add a fiesta of flavor to your next cheese and cracker snack with this delightful sparkling jelly. Prep time: 30 minutes % ¢. fresh lime juice, strained ‘14 ce. water % ec. tequila % c, orange flavored liqueur Few drops green food coloring, optional 4 tsp butter 4% cups sugar pouch CERTO Liquid Fruit Peciin Measure prepared fruit juice, water, tequila, liqueur, food color- ing and butter into a large saucepan, Add sugar to juice and mix well. Place saucepan. over. high heat. Bring to a full rolling boil, stirring constantly. Stir in liquid fruit. pectin. Continue to stir and bring to a full rolj' boil. Boi! hard 1 minute. Remove from heat and skim if nec- essary. Pour quickly into warm, sterilized jars filling up to % inch from rim. SEAL while hot with sterilized 2-piece lids wilh new centres. *~ Makes about 54 cups. - TOMATOES WERE: FIRST. cu! LTIVATED IN PERU. THE SPANISH, INTRODUCED TOMATOES: TO ‘EUROPE AND USED THEM AS DECORATIVE GARNISH- ES; IT. WASN'T UNTIL THE 16TH CENTURY THAT THE & on NES ATE TOMA- _ WEST, COAST CUISINE L as with an! oo _ ALPINE FLAIR — in the Heart of Whistler “ Open Tam to 11pm, 7 days a week WHISTLER VILLAGE SQUARE Reservations Recommended | (604) 932-2112 BOOKS... Flying Sausages, as the name suggests, is not your run-of-the-mill cook book. In the words of its sub-heading it features simple, savory recipes for. creat- ing and cooking with chicken and turkey sausages. If the subject is not itself sur- prising, the fact that the recipes provide easy-to-follow instructions for low-fat results certainly is. Even though it remains to be seen whether the poultry sausage |. market will ever hit the big time, authors » Bruce Aidells and Denis Kelly are two individuals betting it will — and soon. Check out their latest effort at your A favorite bookstore. ~— Robert Galster, Guidelines show the canning way From page 26 act as a preservative as some old manuals have suggested. * Be careful to seal jars properly. Jars don’t seal properly for several reasons: the rims of the jars have not been wiped clean, there is a chip in the rim of the jar, contents may have been forced between the jar and the lid during processing, or possibly the metal lids or rubber rings and meta! screw bands do not fit properly. ¢ Be aware that reducing the amount of sugar in fruit recipes may - upset the correct balance of sugar and fruit necessary for proper setting. The ’ important thing to remember is that sugar not only sweetens food, bui also acts as a preservative. Adding a bit of lemon juice will give jams and preserves more tartness, if that’s your goal. * If you notice mould growing on the surface of your jar of jelly just scraping it off won't necessarily ‘make it safe to eat, Some moulds pro- duce toxins that seep under the sur- face and may be distributed through- out the food, so be cautious. * Other signs of spoilage are: an “off odor, cloudiness, gas bubbles or bulging of the container lid. If you _Rotice any of these warning signs, it's _& tecommended that you throw out the - food rather than risk getting ill. If you're not sure about the safety of a food don’t take chances. * Don’t use chipped or cracked jars. Chipped jars may not hold an airtight seal and cracked jars can break during processing. ¢ Consider investing in proper canning jars as opposed to recycling used mayonnaise jars ‘for example. Commercial ‘jars may become scratched by knives or spoons which weaken the glass and make it prone to breakage under high temperatures. Made -from heavier weight glass, mason jars are less = Hkely to’ break during processing. Chestnuts Roasting in A rand New Pan. * Even’Santa knows that Tools aad Techniques is the place to find that perfect gift for the special cook in your life. "Vancouver's most complete store for cooks offers you a full - selection of products for your cooking, baking, serving, and. entertaining needs. Tools and Techniques also offers gourmet cooking classes and demonstrations. Tools and Techniques tra. The Store For Cooks 250 - 16th Street - West Vancouver ° Tel: (604) 925-1835 Store Hours: Mon-Thurs 9-6 « Fri 9-9 - Sat 9-6 «Sun I 2-5 ; 8 Ranch Sirloin Steak Dinners Sirloin Steak re 12... ‘Sirloin rr 9. All Entrees a Sizzler Cheese Toast. and your choice of - : Potato, Rice, French Fries: or Vegetable (Salad Bar ora)". ~ Your.Choice ° 6 oz. — $10.99 8 02. ~ $12.99 ou oz. =~ $14. $9 : : with ‘this ‘coupon | : Expires Nov. 19/95 Pn ee es it Sizzler | Steak Seafood *Salad 1 2 DAKOTA RANCH: 1 SIRLOIN STE EAK . DINNERS Your Choice: —_ 6 oz. — $10. 99 i §80z.— $12.99 , 9% 0z.~ $14.99 I with this coupon,” 71 Expires Dec. 10/95. Steaks Seafood « > Salad North Vancouver - 500-2601 Westview Drive: 983-3040 Burnaby 4219B Lougheed Hwy. 298-9500 - Surrey . 157 -40090 152nd Street. ' 581- 1059