Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

Milanese con Insalata di Pomodoro (Milanese Chicken Cutlets with Tomato Salad)

tomato chicken cutletThis salad is to be served on top of the chicken cutlets, as part of the dish, not as a separate salad/side dish.

Ingredients:

6-8 ripe, juicy tomatoes cut into a small dice
Olive oil
Salt and pepper
Fresh basil leaves, ripped into small pieces*

Directions:

Make the Cotoletta (cutlets) as per the previous recipe (click here).

While the cotoletta is cooking, make your salad by putting your tomato in a mixing bowl with a bit of salt. Allow the tomato to macerate for just a minute or two, then drain out the excess liquid along with most of the seeds. Take the pulp, mix it with the basil leaves and toss with the olive oil. Adjust for seasoning.

Serve the cotoletta, still hot, with the tomato salad spooned over the top, and eat it right away!

Note: If you cannot find ripe large tomatoes, try changing to cherry tomatoes instead; you will need about 2 pints for this recipe.

* click here to learn how to properly clean basil.

The Italian Diet

Italian Food FlagSo it seems like the Italians seem to know what they’re doing when it comes to eating healthy! Many of the standard ingredients that are a MUST for Italian cooking are up there are the heart-healthy eating guides. Here are just some of them:

Olive Oil
Make olive oil, which is high in monounsaturated fat, your go-to cooking oil. By replacing butter with olive oil—the most commonly used oil in the Mediterranean—you’ll cut back on saturated fat, help lower “bad” LDL cholesterol and boost levels of “good” HDL cholesterol. In addition, extra-virgin olive oil is high in antioxidants called polyphenols that have been linked to heart health.

Tomatoes
There’s nothing quite like a ripe tomato, whether served on a bed of fresh greens or made into an Italian red sauce to dress a bowl of hearty pasta. Tomatoes are packed with vitamin C and lycopene, a heart-protective antioxidant that may also help prevent some cancers (particularly prostate). Vitamin A, potassium and folate are also among the tomato’s nutritional benefits. Although cooked tomatoes have less vitamin C, their lycopene is more available and antioxidant activity is undiminished.

Garlic
Garlic is magical; at least that’s what the ancients Romans thought. We now know that garlic has both antibiotic and anti-fungal properties. In an era before antibiotics, garlic may have kept the Greeks and Romans free of infection. Garlic boasts anticancer characteristics—studies show it may lower breast, colon, stomach, throat and skin cancer risks. It’s heart-healthy, too, as it’s been shown to prevent clotting. The secret to all these health benefits? Sulfides. Those beneficial sulfides aren’t released, however, unless the garlic is crushed or chopped and left to sit for at least 10 to 15 minutes before eating or cooking. Garlic purchased already chopped offers the same benefits.

Red Wine
What Italian dinner is complete without a glass of wine? And preferably, for health, make it red wine. Enjoying wine in moderation during meals, not drinking alone outside of the meal and never in excess, can increase “good” HDL cholesterol, may help regulate blood sugar and can even help you digest your food and absorb its nutrients. Pour yourself a 5-ounce serving of your favorite Chianti, Montepulciano or other Italian red to pair with the earthy flavors of Italian cooking.

So if you were looking for an excuse to get cooking, just say your doctor told you it was for your health! Per la vostra salute!

Mains: One Meat & One Dairy – And Everyone Is Happy!

Moussaka

Mousakas Latheros (Vegetarian Mousaka)

Ingredients:

4 medium eggplants
1 cup oil
3 medium potatoes, thinly sliced
2 large onions, thinly sliced
3 large tomatoes, peeled and seeded, finely chopped
3 garlic cloves, minced
Salt and pepper
1 cup milk
3 large eggs, beaten
8 oz. Feta cheese, crumbled

Instructions:

Preheat oven to 350 degrees. Remove the stems from the eggplants and cut lengthwise into thin slices. Sprinkle lightly with salt and set aside to drain in a colander. Heat the oil in a large skillet. Lightly sauté the potato slices over medium heat until they start turning golden, about 2 minutes. Remove from the oil with a slotted spoon and set aside. In the same pan, sauté the onions until they are soft and golden, then remove from the oil and set aside. Add the eggplant to the skillet and sauté until soft and lightly coloured. Remove from the skillet and layer the vegetables in a medium baking pan, beginning with the eggplant, then potatoes, then the onions, until all of the ingredients are used. In a bowl, combine the tomatoes, garlic, salt and pepper, and spread the mixture over the vegetables. In another bowl, thoroughly mix the milk, eggs and feta cheese. Pour this mixture over the tomatoes. Rock the baking dish gently to distribute the cheese mixture evenly. Bake for 45 minutes until the top is golden brown and crusty.

Greek Lemon Chicken 1

Greek Chicken

Ingredients:

8 boneless, skinless chicken breasts, cut into strips
2 lemons
4 large cloves of garlic, mashed
2 tablespoons fresh oregano
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
4-5 pepperoncini, sliced, plus liquid from jar
½ cup olive oil

Directions:

In a large container or freezer bag, place the chicken, the salt, pepper, sliced pepperoncini, and the mashed garlic. Rub the oregano in your hands to bring out the essential oils and add that to the mix. Zest the lemons, then quarter and squeeze the juice from the lemons into the mixture and add the lemons and zest as well. Lastly add the olive oil and about ¼ to ½ cup of juice from the pepperoncini to the mixture. Seal the bag or cover the container and toss the chicken around to make sure every bit is covered. Let marinate for 30 minutes to an hour in the fridge. Do not let it go overnight, as the acids in the salt and lemons will start to cook the chicken, and it will become rubbery. In a large skillet, sauté the chicken, (along with the bits of lemon, peppers and garlic) in the oil from the marinade. The chicken will brown up nicely. Sauté until cooked through. Serve over rice, couscous or orzo.

A Greek Chorus of Appetizers

Stacked Greek Salads

Stacked Greek

Ingredients:

4-6 large tomatoes, hothouse, beefsteak or even romas, sliced ¼” thick
8oz. feta cheese, sliced ¼” thick
1 red onion, sliced thin
1 cup olives, green or kalamata, sliced
1-2 english cucumbers, sliced ¼” thick
1 tablespoon dried oregano
½ cup olive oil
¼ cup lemon juice
salt and pepper

Directions:

On individual plates or a large serving platter, arrange 6 slices of tomato, then layer on top cheese, onions, cucumbers, some olives and sprinkle with some oregano and pepper. Then if possible (depending on your stacking skills), create another layer of the ingredients and finish off with a drizzling of olive oil and lemon juice. If needed, you can skewer the stacks with bamboo sticks to help balance everything.

Greek Dip

Greek Mediterranean Dip
Original recipe makes 10 servings

Ingredients:

1 (10 ounce) container red pepper hummus
1 (10 ounce) container of tzatziki
½ cup finely chopped Kalamata olives
½ cup finely chopped artichoke hearts
½ cup diced fresh tomato
¾ cup peeled and diced cucumber
¾ cup crumbled feta cheese
¼ cup finely diced red onion
¼ cup olive oil
1 teaspoon dried oregano

Directions:

This dish is great if you can serve it either in a glass pie dish that is wide and shallow OR a trifle dish that lets you see all the beautiful layers. It’s also really easy in that it’s just a “dump” recipe, where you can add a bunch of pre-made things together to make them look incredible. Start by spreading out the layer of the hummus, then the tzatziki. Then layer on the rest of the vegetables and then top with the cheese and onions. Drizzle over the olive oil and sprinkle on the oregano. Serve with toasted pita chips or tortilla chips and enjoy!

Spanakopita

Spanakopita

Ingredients:

½ cup olive oil, divided
2 large onions, chopped
1 clove garlic, minced
2 (10 ounce) packages frozen chopped spinach – thawed, drained and squeezed dry
2 tablespoons chopped fresh dill
2 tablespoons all-purpose flour
2 (4 ounce) packages feta cheese, crumbled
4 eggs, lightly beaten
salt and pepper to taste
1 (16 ounce) packages fyllo dough

Directions:

Preheat oven to 350 degrees F (175 degrees C). Heat half of the oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper. With a pastry brush, coat a 9″ x 13″ baking pan with some of the remaining oil. Lay a sheet of fyllo dough in the pan, brushing it with olive oil. Lay 4 more sheets of fyllo in the pan, brushing each with oil. Spread half the spinach mixture over the fyllo. Cover this with 3 more sheets of fyllo, brushing oil on each sheet. Spread the rest of the mixture over this and layer 5 more sheets, again brushing each sheet with oil. With a sharp knife, score the pie. Bake for 40 minutes.

Ram’s Head – ראש כבש

The following is said while eating a piece of the meat from a ram’s head (or the head of another kosher animal or fish).

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁנִּהְיֶה לְרֹאשׁ וְלֹא לְזָנָב

May it be Your will, Lord our G‑d and the G‑d of our fathers, that we be a head and not a tail.

(The following is added only over the head of a ram:

וְתִזְכֹּר לָנוּ עֲקֵדָתוֹ וְאֵילוֹ שֶׁל יִצְחָק אָבִינוּ בֶּן אַבְרָהָם אָבִינוּ עַלֵיהֶם הַשָּׁלוֹם

…And You shall remember for us the binding and the ram of our forefather Isaac, the son of our forefather Abraham, peace be onto them.)

Spanish Morrocan Fish

Spanish Moroccan Fish

Ingredients:

1 tablespoon vegetable oil
1 medium onion, diced
1 clove garlic, minced
2 red bell peppers, seeded and sliced into strips
1 large carrot, thinly sliced
3 tomatoes, diced
4 green olives, sliced (optional)
1 (15 ounce) can chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
3 tablespoons paprika
4 tablespoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons chicken soup powder
Salt to taste
5 pounds tilapia fillets

Directions:

Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the bell peppers, carrots, tomatoes, olives, and chickpeas and continue to cook until the peppers are slightly tender, about 5 minutes more. Sprinkle the parsley, paprika, cumin, cayenne, and chicken soup powder over the vegetables. Season with salt to taste. Stir to incorporate. Place the fish on top of the vegetables and add enough water to cover the vegetables. Reduce the heat to low, cover, and cook until fish flakes easily with a fork and juices run clear, about 30-40 minutes. Serve over rice, couscous or with crusty bread. Can be served hot or cold. This dish serves 6 as an entrée, 12 as an appetizer.

Kebabs

Grilled Ground Lamb Kebabs with Fresh Hot-Pepper Paste

Ingredients:

1 ¼ pounds ground lamb
¾ cup finely chopped onion
½ cup finely chopped fresh parsley
½ cup finely chopped fresh mint
4 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon cayenne pepper
12 bamboo skewers
Olive oil
Warm pita bread
Fresh Hot-Pepper Paste

Directions:

Combine lamb, onion, parsley, mint, garlic, salt, pepper, paprika, and cayenne in large bowl and mix well. (Can be prepared up to 6 hours ahead. Cover and refrigerate.) Place bamboo skewers in shallow dish. Cover with cold water and let stand at least 1 hour. Prepare barbecue (medium-high heat). Drain skewers. Form generous ¼ cup lamb mixture into 3-inch-long sausage around centre of 1 bamboo skewer. Repeat with remaining lamb mixture and skewers. Brush lamb kebabs with oil. Grill kebabs until brown and cooked through, turning frequently, about 12 minutes. Serve in warm pita bread with Fresh Hot-Pepper Paste. Makes 12 skewers.

hot pepper sauce

Fresh Hot-Pepper Paste

Ingredients:

1 cup chopped fresh cilantro
1 cup chopped fresh parsley
¼ cup chopped seeded fresh red serrano or red jalapeño chilies
¼ cup water
¼ cup olive oil
1 ½ tablespoons garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin

Directions:

Combine all ingredients in processor and blend until very finely chopped. Can be prepared up to 1 week ahead. Store in an air-tight container in the fridge.

Small beans – רוביא—לוביא

Small beans in Hebrew is רוביא or לוביא and is related to the words, רב—many, and לב—heart. So we eat these symbolic beans and ask the following request:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּרְבּוּ זָכִיּוֹתֵינוּ וּתְלַבְּבֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that our merits shall increase and that You hearten us.

So to be heart healthy this year, here are two recipes involving beans that you can serve up to your guests!

Texas Caviar

Texas Caviar

Ingredients:

½ red onion, finely diced
½ green bell pepper, diced
½ red bell pepper, diced
1 bunch green onions, diced*
1 jalapeno pepper, seeded and finely diced
1 pint cherry tomatoes, quartered or 2 roma tomatoes, diced
1 15oz. can corn niblets, drained
1 15oz. can black beans, drained and rinsed
1 15oz. can black-eyed peas, drained and rinsed
½ teaspoon ground coriander
¼ cup rice vinegar
¼ cup olive oil
2 tablespoons + 2 teaspoons sugar
¼ teaspoons garlic powder
½ bunch chopped fresh cilantro (optional)*

Directions:

In a very large bowl, mix together the coriander, vinegar, oil, sugar and garlic powder. Once combined, add all of the vegetables and beans to the dressing, mixing well to make sure everything is coated. Be sure to mix well, but lightly so that you don’t crush the beans. If using cilantro, chop it finely and toss in with the salad. Let the salad sit in the fridge for a few hours to let the flavours meld. Take it out of the fridge about 15 minutes before serving so that it is not ice cold. *See the produce cleaning guide on how to inspect green onions  and cilantro.

 

Black Eyed Peas

Deep Fried Black Eyed Peas

Ingredients:

1 pound dried black-eyed peas, sorted and rinsed
1 onion, cut into large dice
2 bay leaves
1 jalapeno pepper, seeded and diced
Canola oil for frying
2 teaspoons of your favourite seasoning blend (I suggest a Creole/Cajun type)
½ teaspoon kosher salt

Directions:

Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.

WARNING: The peas need to be dry before you drop them in the oil. Excess water will cause the oil to splash up and potentially cause a nasty burn!

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Use a thermometer, or here’s a neat tip: Take a wooden mixing spoon hold it standing up with the handle submerged in the oil and the wood touching the bottom of your saucepan. If bubbles start to rise from the tip of the handle, your oil is ready! If you don’t have a thermometer or a wooden spoon, you can always test a few peas first by dropping them in. They should immediately start to bubble, but not burn. Adjust your temperature as needed. Carefully pour about 1 ½ cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with your seasoning blend and kosher salt. Serve hot.

Kitchen Sink Vegetarian Chili

Chili

The great thing about this chili is that you don’t like one of the ingredients? Leave it out! Add something else! Play around with it! Want it spicier? Up the chili powder or hit it with some Tabasco sauce. This really acts as more of a guide to let your inner cook out to experiment and see what happens. You can always add meat if you wish. If you do, brown off the meat first, then follow the rest of the directions as listed below. Serve this chili up over rice or on top of baked potatoes for a great filling meal. This recipe makes 6-8 servings.

Ingredients:

1 tablespoon vegetable oil
1 cup onions, diced small
¾ cup carrots, diced small
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1 ½ cups chopped fresh mushrooms
1 (796 ml) can whole peeled tomatoes with liquid, chopped
1 (540 ml) can kidney beans, drained
1 (540 ml) can black beans, drained
1 (341 ounce) can whole kernel corn, drained
2 teaspoons paprika
2 teaspoons salt
2 teaspoons ground cumin
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil

Directions:

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, beans, and corn. Season with paprika, salt, cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20-30 minutes, stirring occasionally. Once all the vegetables are tender and cooked through, and remove lid and cook for an additional 5-10 minutes to reduce the liquid in the chili as needed. Serve over rice or baked potato.

To make this into Cincinnati Chili, serve the chili on top of cooked spaghetti and top with shredded cheese and raw diced onions. To make this into a Frito Pie, line a pie or casserole dish with corn-chips, then top with the chili. Top the chili with shredded cheese, raw diced onions and a few slices of jalapeno and bake in the oven at 350 for 5-10 minutes, until the top is browned and melted.

Chicken Cacciatore

Chicken Cacciatore

An easy way to up the nutrition on this dish is to use high fibre or whole wheat pasta instead of regular. If you don’t have fresh basil, you can used dried instead. The rule of thumb when converting is to use ⅓ of the amount dried that you would fresh. So this recipe calls for ½ a cup of fresh, so you would use 2 tablespoons plus 2 teaspoons of dried. This recipe will serve 6.

Ingredients:

12 chicken thighs, skin and fat removed
Olive oil spray or enough oil to coat a pan
2 red bell peppers, chopped
2 cups mushrooms, sliced
1 onion, chopped
4 garlic cloves, finely chopped
2 (796ml) cans crushed tomatoes
½ cup chicken broth, more if needed*
2 teaspoons dried oregano leaves
½ cup chopped fresh basil leaves
Salt and freshly ground black pepper
6 cups cooked (12 oz. uncooked) pasta

Directions:

Season the chicken with salt and pepper. Heat a large pan over a medium-high heat and spray with cooking oil. Add the chicken to the pan and brown on each side for about 3-4 minutes. Add all other ingredients to the slow cooker, except the mushrooms. Season with salt and pepper. Add the mushrooms in the last hour, mushrooms can be omitted if you are not around to toss them in. Cook on low for 6 hours. In the last hour add the mushrooms. Serve over pasta. If you are preparing this ahead of time, complete the steps above, however after browning the chicken, allow to cool and then add all of the ingredients, minus the mushrooms and pasta into a gallon sized freezer bag. Remove as much air as possible from the bag and store in your freezer. On the day you wish to make your Cacciatore, allow it to cook on low for 8 hours. Again, add the mushrooms in at the last hour and then serve over pasta. *Depending on your crock pot you may need to add more liquid.

Mama Miriam! Tomato Sauce

Tomato Sauce

Original recipe makes 10 quarts

Ingredients:

25 pounds plum tomatoes, cored and halved lengthwise
3 bay leaves
1 ½ tablespoons honey
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
½ cup extra-virgin olive oil (EVOO)
1 pound yellow onions, finely chopped
10 cloves garlic, finely chopped
10 1-quart canning jars with rings and lids
10 teaspoons salt, divided
1 ¾ cups bottled lemon juice, divided

To make 1 Quart:

Ingredients:

2 ½ pounds plum tomatoes, cored and halved lengthwise
¼ bay leaf
½ teaspoon honey
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 ½ teaspoons extra-virgin olive oil (EVOO)
⅓ cup yellow onions, finely chopped
1 clove garlic, finely chopped
1-quart canning jar with ring and lid
1 teaspoon salt, divided
2 tablespoons and 2 ½ teaspoons bottled lemon juice, divided

Directions:

I find this first step, while a little time consuming, really helps in the end, so trust me and go with it! Blanch your tomatoes and remove the skins! Bring a large pot of water to boil. Take each of your tomatoes and score an “X” at the top and bottom of it. Drop it in the boiling water and let it roll around for a minute or so, then fish it out and plunge it into an ice bath. This will shock the tomato, and let you slide the skin off relatively easily. if you’re having difficulty, use a paring knife to remove any stubborn pieces.

Due to the sheer amount of tomatoes used in this recipe, you make want to divide it up amongst several large pots on your stove top, rather than attempting to try and do everything in one large (enormous!) pot. Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning. Depending on the acidity of your tomatoes you may want to add more salt or more honey.

In a large skillet, heat the EVOO over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes. Once the tomatoes are done, you can either transfer the mixture in batches to a food processor and puree it, or use an immersion or hand blender, and just blend it in the cooking pot itself. Return the pureed sauce to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 2 to 3 hours. Stir occasionally to prevent scorching. During this reduction time, you can make your different varieties of sauce by divvying up the sauce into smaller pots and adding additional garlic to one for a garlicky sauce, fresh basil to another for a basil sauce, or chili peppers to make a spicy sauce. You are only limited by your imagination!

Prepare quart jars and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel. To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings. Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes (add more water if needed). Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.