Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Another pressure cooker first that will save you loads of time (10 min of pressure cooking vs. 60-90 simmering) and preserve lemon peels to use in your recipes or as home-made candy.
Tangy, spicy and sweet a chutney can be made in the pressure cooker in just minutes. I've pressure cooked marmalade and hot sauce - so when mangoes magically appeared at the local store I jumped at the chance to make my own chutney.
A pressure cooker extracts the color and flavor from hot peppers in one minute at high pressure. The result is bold, vivid red and the flavor is amazingly bright with lots of heat and even a hint of "pepper" - not old and faded like Tabasco.
Make this jam with a pressure cooker plus two ingredients. It's dark, tangy, sweet and intoxicatingly floral. These are strawberries in a classic little black dress, not sequins and feather boas.
Some jam is touchy, requiring that everything be just so. And others are easy, coming together almost in spite of you. This quince jam is the latter -- a real floozy of a jam that anyone can make.
Chestnut cream is a decadent, rich and addictive pleasure. If you've only been roasting chestnuts consider this pressure cooker recipe an intervention!
Only 15 minutes at high pressure, instead of boiling a can for up to THREE hours! The best part, the un-opened can keeps indefinitely. It's already preserved!
A pressure cooker and mandolin work together to make a delicious marmalade in under an hour. If you find yourself with abundant fruit and not a lot of time - this fantastic sweet, tart and zesty recipe is for you! Works with any citrus.
