Details for LJS CONSUMER PRODUCTS DIVISION - Ad from 2021-07-22
® ® ® ® GET CREATIVE WITH VEGETABLES Garden Roundup Ginger-Brown Sugar Sweet Potato Butter Prep 25 minutes Bake 40 minutes at 425°F Cook 30 minutes Cool 30 minutes Freeze up to 6 months After you’ve eaten all the fresh vegetables you can handle, it’s time to get creative. Turn those extra onions, corn, sweet potatoes, and other veggies into savory-sweet jam, relish, and butter. cups packed brown sugar cup apple juice cup lemon juice Tbsp. grated fresh ginger tsp. salt tsp. ground nutmeg 1. Preheat oven to 425°F. Scrub sweet potatoes thoroughly with a brush; pat dry. Prick sweet potatoes with a fork. Bake 40 to 60 minutes or until tender; cool slightly. Cut sweet potatoes in half lengthwise. Scoop out pulp, discarding skins. Transfer potato pulp to a food processor. Cover; process until very smooth, scraping sides of bowl occasionally. Measure 4 cups sweet potato puree (save remaining puree for another use). 2. In a 5-qt. nonreactive heavy pot combine the 4 cups sweet potato puree and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes, stirring frequently (if mixture spatters, reduce heat further). 3. Ladle sweet potato butter into half-pint freezer containers, leaving a ½-inch headspace. Cool 30 minutes. Seal containers. Freeze up to 6 months or refrigerate up to 1 week. Makes 5 half-pints. COMING 07.25.21 PER 2 TBSP. 62 cal., 0 g fat, 0 mg chol., 27 mg sodium, 15 g carb., 1 g ﬁber, 11 g sugars, 0 g pro. SWEET POTATOES OR YAMS? Sweet potatoes are tubers commonly available in two varieties. One has light skin and pale ﬂesh; the other has reddish skin and vibrant orange ﬂesh. Yams are tubers native to Asia and Africa. The “yams” at the grocery store are most likely orange-ﬂesh sweet potatoes, which are often mislabeled in the United States. For this recipe, look for small to medium orange-ﬂesh sweet potatoes. 8 1 1½ ¾ ¾ ½ 1¼ ¾ 2 1 1 ½ 3½ to 4 lb. orange-ﬂesh sweet potatoes 1½ ⅔ ¼ 1 ¼ ¼ Corn Relish Prep 1 hour Cook 25 minutes Process 15 minutes to 10 ears of corn cup water cups chopped celery cup chopped red sweet pepp cup chopped green sweet pepper cup chopped onion cups vinegar cup sugar tsp. dry mustard tsp. pickling salt tsp. celery seeds tsp. ground turmeric 1. Remove husks from ears of corn. Scrub with a stiﬀ brush to remove silks; rinse. Cut kerne from cobs; do not scrape. Measur 4 cups kernels. 2. In a 4- to 5-qt. nonreactive pot combine the 4 cups corn kernels and the 1 cup water. Bring to boiling; reduce heat. Simmer, covered, 4 to 5 minutes or until corn is nearly tender; drain. 3. In same pot combine corn, celery, sweet peppers, and onion. Stir in remaining ingredients. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 25 minutes, stirring occasionally. 4. Ladle hot relish into hot, clean half-pint canning jars, leaving a ½-inch headspace. Process ﬁlled jars in a boilingwater canner 15 minutes. Makes 5 half-pints. PER TBSP. 43 cal., 0 g fat, 0 mg chol., 75 mg sodium, 10 g carb., 1 g ﬁber, 7 g sugars, 1 g pro. Roasted Garlic and Sweet Onion Jam Prep 20 minutes Roast 35 minutes at 400°F Cook 30 minutes Freeze up to 6 months 1 garlic bulb 1 Tbsp. olive oil 1 cup ﬁnely chopped sweet onion, such as Vidalia or Maui ½ cup sugar ½ cup ﬁnely chopped Granny Smith apple ½ cup balsamic vinegar 1. Preheat oven to 400°F. Cut oﬀ top ½ inch of garlic bulb to expose end of each clove. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup or on a double thickness of foil. Drizzle bulb with oil. Cover with foil or bring foil up around bulb and fold edges together to loosely enclose. Roast 35 to 40 minutes or until garlic feels soft; cool. 2. Squeeze garlic cloves and juices into a medium saucepan. Add remaining ingredients. Bring to boiling over medium-high, stirring occasionally; reduce heat. Simmer, uncovered, 30 minutes or until thickened, stirring occasionally. 3. Transfer to two 4-oz. freezer containers or one 8-oz. freezer container, leaving a ½-inch headspace. Freeze up to 6 months. Makes 1 cup. PER TBSP. 48 cal., 1 g fat (0 g sat. fat), 0 mg chol., 3 mg sodium, 10 g carb., 0 g ﬁber, 8 g sugars, 0 g pro. Sponsored by: Look for the Better Every Week section each Sunday. Look for the Better Every Week STRETCH THE SEASON Make your harvest last with the recipes and techniques in Better Homes & Gardens Preserving ® ™ magazine, on sale today everywhere magazines are sold.