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Tag: Canning & Preserving

Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

Spiced Cherry Tomato Chutney

 

7 onion, finely chopped

2 cloves garlic, chopped

2 to 4 small red chillies, crumbled

Large pinch coriander seeds, pounded

2 cloves, pounded

1/2 tsp. nutmeg, pounded

Small pinch cumin, pounded

Olive oil

4 anchovy fillets

3 ounces ripe red cherry tomatoes, washed, whole

1 lb. 4 ounces brown sugar

8 good lugs vinegar (preferably red wine)

Salt and freshly ground black pepper

 

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavour and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

Sweet Tomato Jam with Honey and Vanilla

3 lb. firm ripe tomatoes, cored and diced (about 8 C.)

1 C. honey

300 grams granulated sugar (1 and 1/2 C.)

½ tsp. lemon zest

2 T. lemon juice

2 vanilla bean pods, split

Pinch fine sea salt

 

In a large nonreactive pot, combine ingredients, adding both vanilla seeds and pods to the pot. Simmer over medium-low heat until the mixture is very thick and jammy, about 1 and 1/2 hours. Discard vanilla pods. If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Apple Chutney

Apple Chutney

Apple Chutney

Chutney is a piquant relish. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

 

1 cup pitted prunes, chopped

1 1/2 cups apple cider vinegar

2 cups brown sugar

1 teaspoon coriander seeds, ground

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/8 to 1 teaspoon ground cayenne pepper (optional)

3 medium-sized (crisp) apples, peeled, cored and chopped

1 cup currents, chopped

1 cup onions, chopped

2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and boil for 10 minutes. Drain and chop. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.

 

To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturer’s instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.

Beet Relish

Beet Relish

Beet Relish

 

Bright, vibrant color and surprising citrus flavor will turn even the most serious beet-phobe into a beet fanatic.

 

2 pounds beets

2 oranges

2 cups cider vinegar

1 cup brown sugar, lightly packed

1 cup granulated sugar

1 onion, diced

2 garlic cloves, minced

1 tablespoon salt

4 whole cloves

1 bay leaf

1 cinnamon stick

 

Prep the beets by boiling or roasting them until nearly tender. Cut into 1/2-inch dice and set aside. Remove the zest from the oranges and set aside. Supreme the oranges by cutting away the peel and slicing between membranes to liberate the pulp. Squeeze the juice from the membranes into a small bowl and discard the solids. Set aside the juice and pulp.  i. Combine the vinegar, brown sugar, granulated sugar, onion, garlic, salt, cloves, bay leaf, cinnamon, and zest in a medium nonreactive saucepan, and bring to a boil. Simmer for 15 minutes. Add the beets and the orange juice and pulp and simmer for 10 minutes longer. Divide the mixture between two clean, hot pint-size canning jars, leaving 1/2 inch of headspace between the top of the liquid and the lid. Refrigerate: Cool, cover, and store in the refrigerator for up to 3 weeks. Can: Use the boiling-water method. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

Blood Orange Mimosa Jelly

3 lbs. whole blood oranges

2 Meyer Lemons – about 1/2 cup juice

1 bottle Prosecco

(All to equal 5 1/2 cups total juice)

3 1/2 cups sugar

1 pkg. Low Sugar Sure Jell Pectin

 

Prepare 8 half-pint jars and lids and a boiling water bath.  Measure the juices and Prosecco to equal 5 1/2 cups total. Place into a large pot. Measure 3 1/2 cups sugar. Remove 1/4 cup of the measured sugar into a small bowl and stir in the contents of the pectin packet. Stir the sugar and pectin mixture into the juice and bring to a boil. When it has reached a full. rolling boil, stir in the remaining sugar. Return to a full, rolling boil and boil for 1 minute exactly. Remove from the heat and skim any foam. Ladle into hot, prepared jars and process in the boiling water bath for 10 minutes. Remove carefully and let stand, undisturbed, until the lids pop.   Makes about 8 half pints.

Easy Pickled Carrots

Easy Pickled Carrots

1 32-oz. jar pickles
1 1/2 lb. slender carrots, peeled

Remove the pickles from the jar and reserve for another use. Add the carrots to the pickle juice, cutting them to fit the jar, if necessary. Screw on the lid and refrigerate for at least 3 days.

Yield: Makes 12 to 16 servings
Calories: 13
Fat: 0g
Fiber: 1g

Oven-Dried Tomatoes

Oven-Dried Tomatoes

8 plum tomatoes (about 1-1/2 lb.)
1 T. Olive Oil
1 tsp. sugar
1 T. balsamic vinegar OR: red-wine vinegar

Heat oven to 225 Slice each tomato lengthwise into 4 equal slices, discarding seeds. Toss with the olive oil. Spread in a single layer on rimmed sheet pan. Sprinkle with sugar and vinegar. Bake in 225 oven 2-1/2 hours, until dried but still pulpy, turning slices over after first hour. Store in airtight container in refrigerator for 1 week or freeze for longer storage.

Yield: 32 Tomato Pieces
Calories: 10
Fat: .5g
Fiber: .4g

Meyer Lemon and Blood Orange Marmalade

Meyer Lemon and Blood Orange Marmalade

marmalade5 C. of Sugar

1/8 tsp. Butter

1 1/2 C. of Water

2 Medium oranges

1 Medium Size Blood Orange

1 Large Regular Lemon

1 Large Meyer Lemon

1/8 tsp. Baking Soda

1 Pouch of Liquid Pectin such as Sure Jell

 

Measure sugar into a bowl, top with 1/8 Tsp. butter, cover, and set aside. Pour water in a large saucepan, cover with a lid and set aside. Using a zester, carefully remove zest from all of the fruit and place in the large saucepan, stir into the water, cover with the lid and set aside. Try not to remove any of the white part, known as the pith, as it will give your marmalade a bitter flavor. Segment and chop all of the fruit, catching their juices in a non reactive bowl. (Be sure to remove all pits.) Cover bowl of fruit and juices and set aside. Add baking soda to water and zest. Bring to a boil, reduce heat to medium low, cover, and simmer for 2o minutes. As the zest simmers for 20 minutes, it is a good time to check the dishwasher cycle to be sure it is still on heated dry, re-read instructions for filling and sealing jars, and it is a good time to wash, dry, and put away all dirty dishes used so far. Place Liquid Pectin Pouch standing up in a glass measuring C. and cut off the top of the pouch using clean scissors. Set the pectin near the simmering zest, so it will be handy, when ready to use. As soon as the zest mixture is done simmering, turn the heat up to high and add the fruit, juice, sugar, and mix well. Bring water in the water bath canner, tea kettle, and small sauce pan back to a heavy rolling boil. Quickly remove small saucepan full of boiling water from the stove and place on a trivet. Place clean lids in the water, cover, and allow to rest, until ready to use. Turn heat under tea kettle down to medium low. Bring jam to a heavy rolling boil that will continue even as mixture is stirred. Reduce heat to medium or medium low so mixture is bubbling gently. Continue to stir as mixture simmers for 8 minutes.*It is very important to stir constantly so mixture will not burn. Turn heat back up to high and bring mixture back up to a rapid boil for 1 minute. Add pectin and bring mixture back up to a boil, stirring constantly for 1 more minute. Remove marmalade from the heat, set on trivet, and quickly skim off any foam with a metal skimmer. Remove 1 hot jar from the dishwasher, place funnel on top of jar, and ladle marmalade into jar, being sure to leave 1/4 th of an inch head space. Remove the funnel, use bubble freer to remove bubbles from jar, slightly wet the clean paper towels with water and use to wipe any jam from the top of the jar. Using lid wand, remove 1 lid from the small saucepan of water, line up and place on top of the jar and screw band on, making sure the band is not too tight. Lift canning rack; latch onto sides of canner, and using jar lifter, place jar of marmalade on the rack. Continue this process till all jars are full and are resting lid side up on the rack. The jars should all be half covered with boiling water at this point. Gently lower rack in to the boiling water. The jars should be covered with 1 – 2 inches of water. If more water is needed, pour boiling water from tea kettle into the water bath canner at this point. Bring water in water bath canner to a boil and process the jars for 10 minutes. Meanwhile, begin to clean up the kitchen and set down a dish towel to place under the hot processed jars of marmalade while they cool. (Setting hot jars on a cool surface may cause them to shatter.) Turn off the heat, remove the lid, and allow the pot to cool for 5 minutes. Lift canning rack, latch onto sides of canner, carefully remove jars one by one with the jar lifter, and place 1 – 2 inches apart of the clean dish towel. Do not tilt jars to remove water from the lid as this may affect the seal. The water will easily evaporate from the heat of the jar. Listen for and count the pings, the sound that the jars make as they seal. Allow jars to sit for 24 hours before removing bands and checking lids to be sure they are sealed. Store homemade marmalade in a cool dark place such as a basement for up to 1 year.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Lilac Jelly

Lilac Jelly

Lilac Jelly

4 c. lilac flowers

4 c. sugar

1 pkg. or 6 tbsp. powdered pectin

3 tbsp. lemon juice

1/4 tsp. butter

 

Rinse lilac flowers in a colander and remove stems. Place flowers in a bowl and cover them with 4 cups of boiling water. You are essentially going to make “lilac tea.” Let the lilac mixture sit for about an hour. Pour the mixture through a fine mesh strainer to remove the lilac flowers. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 cups of liquid. Stir in lemon juice. The liquid should change in color to be similar to the original color of the lilacs. The darker the lilacs, the darker the color of the jelly. Violet colored lilacs will make a rose colored jelly. Experiment with different flower colors! Pour liquid into a large stock pot. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute.  How to make and can homemade lilac jelly from fresh lilac flowers. A unique gift idea with a wonderfully floral taste and scent!

 

Canning Instructions:  Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in boiling water canner for 5 minutes.  Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two.  Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.

Ruby Kraut

Ruby Kraut

4 lb. red cabbage
1 lb. carrots
3 T. pickling salt

2 tsp. celery seeds, divided
2 tsp. dill seeds, divided
2 tsp. black peppercorns, divided
2 bay leaves

4 C. water
2 T. pickling salt

Shred, slice or grate your cabbage using a food processor, knife, or grater… whatever works for you. I cut my cabbage in half lengthwise, remove the cores first, then slice the cores to add into the kraut. Then I thinly slice the rest of the cabbage by hand for a cole slaw-like consistency. Do the same for the carrots. I take a julienne peeler to mine to get those skinny slivers. Now, you should know that 5 lb. is a lot of veggies… at first. I put all of my slices and slivers into a huge soup pot because even my biggest mixing bowl wasn’t big enough to hold everything.

Once you’ve broken down all the cabbage and carrots, add the pickling salt and toss to combine. At this time, I let the veggies sit while I do some clean-up in the kitchen. The salt will start to draw out moisture and make your cabbage nice and limp.

About 20, 30 or however many minutes later, go back to your pot and knead those veggies into submission with your hands. Be sure to press down on them to expel as much water as possible. By the time you’re done, the volume of veggies should be reduced to at least half. You’ll see some water pooling at the bottom of the pot; this is good!

This recipe makes two jars of celery and dill-spiced kraut, and two jars of peppercorn and bay-spiced kraut. Divide your spices equally among the jars.

I like to fill my jar in layers: half a tsp. spices, some cabbage and carrot mix, another half a tsp. spices, more cabbage and carrot mix, and so on. While you do this, tamp the layers down with the back of a spoon to squeeze more liquid out of the vegetables. Pour any remaining liquid from the mixing pot into your jars. Leave at least an inch or two of headspace after filling, since the kraut will continue to expand and release liquid while it’s fermenting.

Run a chopstick or the end of a long spoon around the perimeter of the jar to release any trapped air pockets. It’s important that all the veggies are completely covered in liquid.

To keep the kraut fully submerged during fermentation, I like to fill a zip-top bag with a little water and place that right on top of the vegetables, filling all the empty space in the jar. The water acts as a weight to push them down into the brine. Or, you can place a rock inside the bag as a weight.

Seal your jars with lids and store them at room temperature out of direct sunlight. The kraut may “bubble over” as it ferments, so it’s a good idea to place the jars in a shallow baking dish to catch any overflowing liquid.

If the veggies haven’t released enough liquid by the second day to stay submerged, you’ll want to top them off with brine. Bring water and salt to a boil, stir until the salt is completely dissolved, then let cool and add to the veggies. Don’t forget to leave an inch or two of headspace in the jars. Push down on the veggies, add the baggie liners with some weight, and reseal with lids.

You will see bubbling over the next few days; those bubbles are the off-gassing of carbon dioxide from lactic acid bacteria at work. Once a day or every other day, loosen the lids to let the fermentation gases escape. Pay attention to any stray cabbage or carrot pieces that may have worked their way in between the rim and baggie; you’ll want to push them back into the brine so they don’t become moldy.

As the lactic acid bacteria proliferates, your cabbage will turn into sauerkraut — or “sour cabbage” in German. The sourness comes from all the lactic acid created during lacto-fermentation.

Theoretically, your kraut is “alive” with probiotics by day four and can be eaten, but for the best flavor, you’ll want to wait anywhere from one to three weeks, depending on how warm or cool it is in your house. Warmer temperatures speed up fermentation, while cooler temps slow the process.

Check your jars each day to ensure the veggies are still submerged in liquid, and resist the temptation to fiddle with your ferment too frequently; oxygen is the enemy and will produce mold on the surface. You can begin to taste your kraut after a few days until it has soured enough to your liking.

For me, the right amount of time to perfect sauerkraut was exactly 12 days. (The temperature in my house hovers between 68°F and 70°F.) Once the kraut has achieved a nice flavor, remove the baggies, reseal with lids, and keep the kraut in your fridge to prevent over-fermentation. Your kraut should smell pleasantly sour and salty — like pickles. If it smells rotten or yeasty, chuck it and start over.

Fermented foods don’t necessarily go “bad” if properly sealed and submerged in liquid, but they will eventually reach a point of becoming too sour to be edible. Refrigeration slows down fermentation so you can enjoy your kraut at its peak flavor!

Sichuan Pickled Vegetables

Sichuan Pickled Vegetables

1 quart-sized jar with lidfiddle1
2 1/4 cup water
1/4 cup rock or sea salt
4 dried chiles
1/2 tsp. whole Sichuan peppercorns
2 tsp. rice wine
1/2 star anise
1 T. brown sugar
1-inch piece of unpeeled ginger
1/3 cinnamon stick
1 lb. or more vegetables, such as string beans, slice carrot, daikon radish, etc.

Dissolve salt in boiling water and set aside to cool. Add pickling spices to jar and add cooled water. Cover and shake to mix. Fill jar with vegetables (e.g., fiddleheads), making sure brine covers them. Tighten lid and put aside in a cool, dark place for a minimum 24 hours; a week is better. You can continue to replenish the jar with vegetables by adding more salt, sugar, and wine.

Pickled Jalapeños

Pickled Jalapeños

Pickled-Jalapenos1 pound (450g) fresh jalapeno peppers, washed
2 1/2 cups (625ml) water
2 1/2 cups (625ml) vinegar (I used white distilled vinegar)
3 T. sugar
3 T. coarse salt, such as kosher
2 bay leaves
2 T. whole coriander seeds
3 cloves garlic, peeled
2 T. black peppercorns

Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible. Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

Marinated Fresh Mozzarella Pearls

 

1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)

1/2 C. olive oil

1/2 C. chopped fresh herbs (measure after chopping)

(I used mostly basil with just a few T. of chopped oregano)

salt and fresh ground black pepper to taste

1/2 tsp. fresh red pepper flakes (more of less to taste)

 

Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed. Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 C.. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and fresh ground black pepper. Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.

Strawberry Lavender Jam

Strawberry Lavender Jam

16 C. (4 lbs) Strawberries, hulled and halved
2 ½ C. Sugar
½ C. Fresh lemon juice
1 packet of pectin
1 tsp. Fresh or dried lavender

In a large non-reactive pan add the strawberries and sugar. Cover and let stand at room temperature for 1 to 2 hours. Have ready hot, sterilized jars and their lids. You can sterilize by placing in a 225 degree oven on a cookie sheet for 15 minutes or sterilize in hot water or the dishwasher. Place 2 or 3 small plates in the freezer. Add the lemon juice and pectin to the pot. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, add lavender, stirring frequently, for 10 minutes. Remove from the heat. Use 1 tsp. jam and a chilled plate to test if the jam is ready. The mixture is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for a few minutes longer and retest. Ladle the hot jam into the jars, leaving ¼ inch of headspace. Remove any air bubbles and adjust the headspace, if needed. Wipe the rims clean and seal tightly with the lids. Process the jars for 10 minutes in boiling water bath. Remove and let cool on a towel. The lids will pop and that means they are sealed. To test, simply press down on the lid and if no popping happens, they are sealed. Tighten the lids and store in a dark, cool location.

Strawberry Basil Jam

Strawberry Basil Jam

2 pounds of strawberries, some super ripe, some under ripe
½ C. water
2 tsp. lemon juice (about 1 lemon)
1 C. sugar
¼ C. roughly chopped basil leaves
2 tsp. vodka

Remove the stem from the strawberries and halve or quarter them if they are large. Place them in a large stockpot with the water and bring to a boil. Cover, reduce heat to medium and continue to boil for 10 minutes, stirring occasionally to prevent the berries from sticking to the pot. Meanwhile, put the sugar and basil leaves into a food processor fitted with a steel-blade attachment. Pulse until the basil is finely minced and the sugar turns a pale green color. Set aside. Remove the lid from the pot and stir the lemon juice into the berries (after they have simmered for 10 minutes). Add the sugar, ½ C. at a time, waiting for the liquid to return to a boil before adding more. Continue to boil for another 5 minutes, stirring frequently. Skim any foam that rises to the surface, if desired. Cook only until the jam begins to stick on the bottom of the pot. You should be able to draw a trail through the jam with your spatula. Another sign that the jam is ready is that it will begin to sputter. Pour jam through a funnel into hot, sterilized jars to within ¼ inch of the lips. Wipe the rims clean with a paper towel that you’ve submerged in the vodka. Attach new lids, and screw caps tightly. Invert jars briefly to vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Peach-Nectarine Jam

Peach-Nectarine Jam

3 C. peeled, chopped peaches
1 1/2 C. peeled, chopped nectarines
2 T. lemon juice
3 C. sugar
1 package powdered pectin
1 cinnamon stick
1/2 tsp. butter (to reduce foam)

First you need to prepare your jars. There are tons of articles on the web that tell you how to do this, so I won’t go into it here. Just make sure that CLEANLINESS is a big priority in your canning process…this is how you avoid contaminating all of your beautiful fruit preserves. I recommend looking at the Ball website or Pick Your Own for basic, safe canning information. Now, get your extra large stockpot/canner filled with water and starting to heat. That much water takes a while to get going. The water level needs to be high enough to cover filled jars by 1-2 inches when submerged in their water bath. Once your supplies are all clean and sterilized, you can start preparing your fruit. Peel, pit, and chop the fruit and place in 6 or 8 qt. stockpot. Stir in lemon juice. Add cinnamon stick. Carefully measure out sugar into a separate bowl. In a small bowl, mix powdered pectin with about 1/4 C. the measured sugar and mix well. Add this mixture to the fruit in the stockpot. Also add optional butter at this point. Bring the fruit mixture to a rolling boil on high heat, stirring constantly. Stir in remaining sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. **NOTE: A full rolling boil is such that when stirred, the boil does not go away. After 1 minute, remove from heat. Skim off any foam. Remove cinnamon stick. Ladle into prepared jars, filling to within 1/4 – 1/8 inch of the top (called “head-space”). Wipe any spills on the jar or rim with a clean damp cloth. Cover with two-piece lids. Screw bands finger-tip tight (this just means screw on tight, but don’t over-do it). Put all of the filled jars into your large stockpot (canner) of boiling water, submerge either with a canning rack (very handy), canning jar grabber, or silicone oven mitts (don’t recommend). The canning rack is great because it keeps the jars off the bottom of the pot preventing etching, scratching, or cracking the glass. If you don’t have a rack, you need to put a tea towel in the bottom of the pot to cushion the jars and make sure there’s space between the jars themselves to allow water to circulate through. The water should cover the jars by 1 to 2 inches. Add more boiling water if necessary. Once the water starts boiling with the jars in the canner, put the lid on and start your timer for 10 minutes. Boil on medium…not a hard boil, but not too gentle. Carefully remove jars from canner–THEY WILL BE HOT! Place on a towel on the counter to cool. When you hear the pop and see that the flat lid is indented, you know you have a good seal. If any jars don’t seal after a couple hours, you can reprocess 10 more minutes, or simply store in the fridge to eat right away. It will keep there for up to a month. Let sealed jars stand at room temp on counter for 24 hours. Store the unopened, sealed jars in a cool, dry, dark place for up to 1 year. Once you open one, store in the fridge for up to a month (any longer and it will start to crystalize).

Persimmon Jelly

Persimmon Jelly

1 C. water
1 tangerine
1 lemon
3 C. sugar
1 pkg. Sure Jell

Take wild persimmon, wash and cover with water. Bring to a boil and cook until tender. During cooking, add water as needed to avoid burning. Remove from heat and strain through colander or cloth. To each cup of persimmon pulp add the above ingredients. Mix Sure Jell with pulp, water, juice of lemon and tangerine; bring to boil over high heat, stirring occasionally. At once, add sugar. Bring to rolling boil and cook 1 minute. Remove foam and fill glasses immediately.

Peach Jam

Peach Jam

6-7 half pint jars

4 pounds of fresh Peaches
3 C. Sugar
2 T. Lemon Juice
1/2 C. Water

Prepare the jars for canning. Wash jars and bands in hot, soapy water. Rinse. Place jars inside a canner filled with water, bring to boil. Boil jars for 15 minutes to sterilize. Place lids and bands in warm water, do not boil. Leave until ready to use.

Rinse the peaches under cool running water. Place whole fresh peaches in a pot of boiling water for 2 minutes. Remove and place in a sink with cold ice water. Peel peaches, remove the pit, slice in half, then into quarters. Slice each quarter into 2 or 3 chunks. Place cut peaches in bowl and toss with lemon juice. Place in food processor and pulse into small bits but do not liquefy. Place a saucepot on stove, set to medium heat. Add water, then sugar and stir until sugar is dissolved. Add peach pulp and continue to stir until it thickens. As it thickens, stir frequently to prevent sticking and burning. When done, ladle into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim, add lid and band. Finger tighten. Process 10 minutes in a boiling water canner or according to the time for your altitude. Remove from canner, and place on folded towel for 24 hours in a draft free location. May be stored

Pickled Garlic Scapes in Oil

Pickled Garlic Scapes in Oil

The city of Sulmona, in Abruzzo, is famous for its red garlic. The bulbs, with their gorgeous, fat, purple-red-clad cloves, grow in the surrounding Peligna Valley. The garlic is prized for its intense fragrance and for its keeping ability. It is a staple at the farmers’ market, where you will often find it hanging or stacked in braided lengths. The scapes from the plant—the long, swirly green stalks—are harvested in spring. This allows the plant to focus its energy on growing the bulb. The scapes, called zolle in the local dialect, are enjoyed fresh or turned into these delicious pickles. The garlic flavor in the scapes is mild and appetizing. Serve pickled scapes with cheese and salumi as part of an antipasto platter.

1 pound (454 g) garlic scapes
2 C. (473 g) white wine vinegar
1 tsp. fine sea salt
Extra-virgin olive oil

4 sterilized 1/2-pint jars and their lids

Cut the scapes into 11/2- to 2-inch lengths, removing any tough parts at the bottom and the thinnest part at the top above the small bulbous tip. In a saucepan large enough to hold all the scapes, bring the vinegar to a boil over medium-high heat. Stir in the salt and let it dissolve. Add the scapes to the pot and cover. Return the vinegar to a boil, cover, and boil, stirring once or twice, until the scapes have lost their bright green color and are just tender, 4 to 5 minutes. Drain the scapes in a colander set in the sink. Spread on a clean kitchen towel and let dry for about 1 hour. Shuffle them around once or twice during this time to make sure they dry on all sides. Pack the scapes into the jars, leaving 1 inch headspace. Pour enough olive oil into the jars to cover the scapes completely. Use a bubble remover or a clean chopstick to dislodge any bubbles and press down on the scapes to submerge them. Screw the lids on tightly and let sit at room temperature for 24 hours. Let the scapes cure in the refrigerator for at least 1 week before using, then store in the refrigerator for up to 1 month. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar with more oil as necessary to keep the remaining scapes submerged.

Pickled Green Beans

Pickled Green Beans

5 lb. Green Beans
6 C. Water
6 C. Vinegar
10 cloves Garlic
5 tsp. Mustard Seeds
5 tsp. Dill Seeds
½ C. Salt

Clean and dry 10 mason jars with lids. Clean and cut the green beans to fit in the mason jars. Add garlic clove, 1/2 tsp. mustard seed, 1/2 dill seed into each jar. Boil the water, vinegar and salt in a pan. Pour in each jar while boiling. Put the lids on each jar securely. Place the closed jars in a canner on high for 10 minutes with the water level above the jar lid. Remove the jars using tongs and allow’ to cool for several hours before storing. Each jar will provide two servings and keep for up to a year.

Small Batch Vanilla Rhubarb Jam

Small Batch Vanilla Rhubarb Jam

1 1/4 pounds rhubarb, diced
1 C. granulated sugar
1 tsp. powdered fruit pectin (I use Ball’s Flex Pectin)
1 vanilla bean, split and scraped
juice of 1/2 lemon

Prepare a small boiling water bath canner and 2 half pint jars. Place the chopped rhubarb in a low, wide non-reactive pan. Whisk the pectin and vanilla bean seeds into the sugar and add it to the fruit. Drop the split vanilla bean into the pan and add the lemon juice. Stir well and let it sit until the sugar looks damp. Set the pan on the stove over high heat and bring to a boil. If the sugar begins to caramelize, reduce the heat. Cook, stirring regularly, until the rhubarb breaks down and the liquid looks thick and jammy. Remove the pan from the heat and divide the jam between the two prepared jars (depending on how much water the rhubarb contained, you may have a couple tsp. leftover. I recommend stirring the leftover into some plain yogurt). Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. When the time is up, remove the jars from canner and set them on a folded kitchen towel to cool and seal.

Strawberry Kiwi Jam

Strawberry Kiwi Jam

2 C. chopped strawberries
1 C. peeled and chopped kiwi
1 1/4 C. granulated sugar
juice of 1/2 lemon

Combine the strawberries, kiwi, and sugar in a bowl and stir until the fruit begins to release its juice. Scrape the fruit and sugar combination into a 12 inch skillet and place over high heat. Bring to a boil and cook at a rapid bubble for 8-10 minutes, stirring regularly, until the jam is thick. You can tell it’s done when you can pull your spatula through the cooking fruit and the jam doesn’t immediately rush in to fill the space. When jam is done, you can do one of two things. Simply scrape it into a pint jar, let it cool, and put it in the fridge. Or funnel it into two clean, hot half pint jars and process them in a boiling water bath canner for ten minutes. As long as the seals are good, the processed jam is shelf stable for up to a year.

Sweet Pickled Cherries

Sweet Pickled Cherries

A few notes on this recipe. You may choose whatever whole spices you like, but don’t change the amount or strength of the vinegar. I also increased the pickling liquid by half so that I would have a little more which is how I ended up with 4 pints rather than 3.

1 3/4 C. apple cider vinegar
1 3/4 C. sugar
3/4 C. water
3 cinnamon sticks
2 pounds sweet cherries with stems and pits intact

Prepare your jars and lids. Jars should be kept warm in the canner. Combine vinegar, sugar, and water in a medium saucepan. Bring to a boil and simmer until sugar is dissolved. Remove hot jars from canner. Pack each jar with cherries, and add one cinnamon stick to each jar. Pour hot syrup over cherries leaving 1/2 inch headspace. Wipe jar rims and place lids and rings on each. Process 15 minutes in a boiling water bath. Remove jars from canner and cool.

Carrots & Fennel in Agrodolce

Carrots & Fennel in Agrodolce

Italians are fond of preserving vegetables—and fruit—in a sweet-and-sour brine known as agrodolce. Sweet peppers are a classic example, but I like this somewhat more unusual combination of crunchy carrots and sliced fennel bulb. Use a mix of colored carrots—gold, orange and red—if you can find them. The darker ones turn the brine a pretty shade of sunset pink.

2 C. (437 g) water
Juice of 2 lemons
2 pounds (907 g) fennel bulbs, plus 4 small fronds
2 pounds (907 g) carrots, peeled
2 C. (437 g) white wine vinegar
2 C. (437 g) apple cider vinegar
2 C. (400 g) sugar or vanilla sugar
2 T. fine sea salt
1 tsp. whole black peppercorns
1 tsp. whole fennel seeds

Combine the water and lemon juice in a bowl. Cut the tops off the fennel bulbs. Cut each bulb into quarters and each quarter into thin wedges. Drop each wedge in the lemon water as you go to keep it from browning. Cut the carrots into 2-inch sticks, and cut any large pieces in half or into quarters lengthwise to yield bite-size pieces. Add the carrots to the lemon water. Combine the vinegars, sugar, salt, peppercorns and fennel seeds in a large, deep saucepan over medium-high heat. Bring the brine to a boil, stirring occasionally to make sure the sugar dissolves. Drain the fennel and carrots and add them to the boiling water. Cover the pot, turn off the heat and let sit for 5 minutes. Place a fennel frond in the bottom of each jar. Pack the vegetables into the jars, taking care to get a mix of vegetables and some spices in each one. Pour the hot brine over the vegetables, leaving ½ inch headspace. Use a bubble remover or a clean chopstick to get rid of any bubbles. Screw the lids on tightly, and process for 10 minutes in a boiling-water bath. Store the sealed jars in a cool, dark place and let the vegetables cure for at least 1 week before serving. They will keep for up to 1 year, though they may eventually lose their crisp texture. Refrigerate any jars that fail to seal properly and enjoy those first.

Strawberry Lavender Jam

Strawberry Lavender Jam

3 pounds strawberries (about 9 C.), rinsed and hulled
1½ C. sugar
3 tsp. fresh lemon juice, strained
1½ tsp. dried lavender (or 1 tsp. fresh lavender)

Begin by preparing the jars. Put four, half-pint jars in a stockpot or other large pot and cover with water. Place the pot on the stove over high heat and bring to a boil. Put the jar lids in a separate bowl and set them aside; also, place a small plate in the freezer. While the jars process, begin preparing the jam. Place the strawberries and the sugar in a large saucepan and bring to a simmer over medium-high heat, stirring frequently. Allow to simmer for five minutes. Now pour the mixture into a colander set over a large bowl. Gently stir the berries in the colander to strain off most of the juice. Set the colander and berries aside, preferably over another bowl or plate to catch juice drips, and return the juice to the saucepan. Bring the juice to a boil, stirring occasionally. Allow the juice to boil until reduced to a syrup measuring 1½ C., about 20 minutes. Return the strawberries and any juice that has drained from them while sitting to the saucepan with the reduced syrup. Stir in the lemon juice and the lavender and return the mixture to a simmer. Continue to simmer until a small dab of jam spooned onto the plate in the freezer becomes somewhat firm (it will not gel), about 15 minutes. Spoon off any accumulated foam from the saucepan and stir gently. At this point, ladle boiling water from the pot with the jars into the bowl with the lids until the lids are covered. Place a folded kitchen towel in the designated work area. Use a jar lifter to remove the sterilized jars from the canning pot, being careful to pour the water in each back into the pot, and place upright on the kitchen towel. Note, the jars should have boiled at least 10 minutes in order to ensure they are sterilized. Ladle the hot jam into the hot jars, leaving ¼-1/2 inch of head space. Once the jars are filled, use a damp cloth to wipe the rims of the jars. Drain the water off the jar lids and place the lids (flat lid and ring) on top, securing until finger tight. Return the filled and sealed jars to the pot of water. Make sure the water is at least one inch above the tops of the jars. Return to a boil and allow to boil for five minutes to process. Remove the jars from the water and again place on a folded towel. After one hour, check the seals on the jars by pressing down on the center of each lid. If the lid is easy to press down and then pops back up (just like an open jar of pickles), the lid has not sealed properly and the jar should be refrigerated. Allow the sealed jars to cool for 12 hours before storing in cool dark place. Once open, refrigerate any unused contents.

Pear Cranberry Jam

Pear Cranberry Jam

1 lb. fresh cranberries
1 lb. pears, quartered and cored (no need to peel)
1/2 – 3/4 C. sugar (or to taste)
1 tsp. fresh lemon juice
Spices, as desired (see above)

Prepare water bath canner by filling to 3/4 full of cool water and adding jars. Bring to boil and turn down to keep at simmer. Combine pears and cranberries in a sturdy non-reactive stockpot or deep skillet. Cook over medium heat stirring frequently to prevent burning and to keep mixture evenly cooking. After 5-10 minutes, the cranberries will begin to pop. Add the sugar and lemon juice. Continue cooking until most of the cranberries have popped and juices have been released from the pears. Cook until mixture reaches the desired thickness – about 20 minutes. You can test this by dropping a tsp. the mixture onto a saucer. Let cool for about a minute. Then pick up the saucer and tilt sideways. If the jam appears to keep it’s shape, it’s done. If it separates or runs down the saucer, cook a bit longer and test again. At this point, you may puree the mixture with an immersion blender or by spooning batches into a food processor or mixer. Or if you like the texture as is, you are ready to fill jars. Spoon into hot jars, leaving 1/2 inch headroom. Wipe rims, lid and place in canner. Bring water in canner back to a boil and process for 10 minutes. Remove to protected countertop. After 1 hour, test lids and place any unsealed jars in refrigerator. Let remainder cool for 12 hours. Label and date.

Quick Pickled Fennel with Orange

Quick Pickled Fennel with Orange

3 small fennel bulbs
2 tsp. kosher salt
1 small orange, sliced
1/4 tsp. freshly ground black pepper
1 C. apple cider vinegar

Wash fennel bulbs and remove stems. Slice in half and cut out the hard core. Slice paper-thin on a mandoline. Sprinkle kosher salt over shaved fennel and toss to combine. Let fennel sit for at least an hour. When time is up, pour fennel into a colander and squeeze to remove the liquid that was produced while it sat with the salt. Return fennel to the bowl and toss with orange slices and black pepper. ack fennel and orange into a quart jar and top with the apple cider vinegar. Use a chopstick or the end of a wooden spoon to work the vinegar down into the fennel. Stash jar in the fridge and let sit for at least 24 hours before eating. This quick pickle will keep at least 2-3 weeks in the refrigerator.

Sour Cherry Spoon Fruit

Sour Cherry Spoon Fruit

These sticky, sweet-tart preserves are delicious spooned on Greek yogurt or vanilla ice cream. But my favorite way to enjoy them is this: Toast a slice or two of good Italian bread. Spread fresh ricotta on top and then spoon the fruit on top of that. Heaven.

1 1/2 pounds (680 g) fresh sour cherries (about 4 C.), pitted with pits reserved
1 C. (140 g) dried sour cherries
2 C. (400 g) vanilla sugar (see page 57)
2 T. freshly squeezed lemon juice
1/2 vanilla bean

3 sterilized 1/2-pint jars and their lids
Tight-weave cheesecloth
Kitchen twine
Basic water-bath canning equipment

Combine the fresh and dried cherries, sugar, and lemon juice in a nonreactive heavy-bottomed saucepan or preserving pot. Scrape the seeds from the vanilla bean and add them to the pan, along with the pod. Let the cherries macerate for about 1 hour. Tie the reserved pits in a piece of cheesecloth with the twine and add the bundle to the pot. Set the pot over medium-high heat and bring to a boil. Cook at a lively simmer, stirring often, until the mixture has darkened and begun to thicken, 20 to 30 minutes. Continue to boil until the mixture reaches 220°F and you can drag a path along the bottom of the pot with a silicone spatula. Remove and discard the cheesecloth bundle. Ladle the hot fruit into the jars, leaving V4 inch headspace. Wipe the rims clean if necessary7 with a clean, damp cloth, and screw the lids on the jars. Process the jars in a boiling-water bath for 10 minutes. Remove the jars and set them upright on a clean kitchen towel. Let the jars cool to room temperature before storing in a cool, dark place for up to l year. Refrigerate after opening. Store any jars that fail to seal properly in the refrigerator and use those first. Cook’s Note To remove the pits from sour cherries, unbend a clean paper clip into a long “S”-shaped wire with two curved
ends. Gently push the smaller curved end into the cherry7 through the stem end and scoop out the pit.

Meyer Lemon Marmalade

Meyer Lemon Marmalade

3 pounds Meyer Lemons (or any lemons)
4 1/2 C. Sugar (I use organic raw sugar)
2 oz. prepared pureed Ginger or 4 tsp. finely chopped fresh Ginger
7 C. water

Prepare water-bath canner with jars by bringing cool jars and cool water to a boil in canner. Turn heat down and let simmer until ready to use the jars.

Scrub lemons thoroughly. If they are not organic, scald with hot water to remove any wax and debris. Prepare lemon peel by cutting the peels from the lemons with a sharp knife or using a vegetable peeler. Avoid cutting into the pith (the white part). You should end up with long swirls of peel. Cut across the swirl into very small slivers. Place the peels into saucepan with 1 C. the water, add saucepan lid, and simmer long enough for the peels to soften – about 30 minutes. Remove from heat and set aside.

Meanwhile, chop the remainder of each lemon into small 1/4 inch pieces, retaining all the pith, fruit and seeds, and juice. Place these pieces into a cheesecloth and tie tightly. Place in non-reactive saucepan and cover with the water. Boil 1 hour. Remove the cheesecloth bag from the liquid and cool. The easiest way to do this is to place in a sieve over a bowl. When cool enough to handle, press as much of the liquid from the bag as possible. It will be milky and sticky – this is the good pectin that will aid in setting the marmalade. Discard the cheesecloth bag.

Now combine the softened peels, the liquid remaining in the saucepan, the additional captured liquid from the bag, ginger and sugar. Bring back to a boil, then lower heat to medium, stirring until sugar is dissolved. Continue cooking uncovered until the liquid reaches 220 degrees on a candy thermometer. Remove from heat.

Immediately spoon into jars and process for 10 minutes after water returns to a boil in a boiling-water bath. Remove jars from canner and cool on heat-proof surface. Check lids after 1 hour, refrigerate any unsealed jars. Let the remainder of the jars cool overnight. Label and date and store in cool, dry place.

Apricot Vanilla Bean Jam

Apricot Vanilla Bean Jam

2 pounds ripe apricots
1/4 C. water
Small wedge fresh lemon
2 1/2 C. granulated sugar
1 to 2 vanilla beans

Cut the apricots in half and remove the pits. Place apricot halves, water, the juice from the lemon, and the lemon rind itself in a large non-reactive pot. Stirring intermittently, cook over medium-high heat until the juices begin to boil. Reduce the heat, cover, and simmer until the apricots are soft and tender, 5 to 10 minutes. Once soft and tender, stir in the sugar. Split the vanilla beans down their length, scrape out the seeds, then add both the seeds and the pods to the pot. Increase the heat back up to high and bring to a rolling boil. Clip on a candy thermometer and continue to cook, while stirring, until the jam thickens and reaches about 220°F. Carefully remove the vanilla bean pods and lemon rind. Ladle the jam into clean 4-oz., half-pint, or pint-sized glass jars and store in the refrigerator for up to 3 weeks.

Recipe Notes: Taste your fruit first to check for ripeness and sweetness. Additional sugar may be required. This recipes keeps the skin on the apricot before cooking. You can remove the skins before cooking if you like. To check for doneness, place a small plate in the freezer when you start the recipe. As the jam nears completion, place a small amount on the plate and return the freezer. If the jam wrinkles as you nudge it, it is done.

Classic Peach Jam

Classic Peach Jam

3 pounds peaches, peeled, pitted and finely chopped
5 1/2 C. sugar
2 T. fresh lemon juice
1/2 tsp. butter
1 box fruit pectin (I use Sure-Jell)

Place the peaches and lemon juice into a large pot. At this point, I like to take my potato masher and mash the peaches a bit. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter. Stirring frequently, bring the peach mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate.
Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Skim any foam from the surface. Ladle quickly into clean jars. (I like to use a wide funnel.) Wipe the rims of the jars with a clean cloth. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands. Place the jars in a canner and process (gently boil) for 10 minutes (water should cover the jars by an inch or two–add boiling water, if necessary), then remove the jars from the canner. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.

Mango, Vanilla, Lime and Cardamom Jam

Mango, Vanilla, Lime and Cardamom Jam

10 C. mango, pureed in the food processor, but with some chunks still remaining (about 10 mangos)
8 C. granulated sugar
1/4 C. lime juice
3 vanilla beans, split and scraped out (alternately, you can add 2T.of vanilla AFTER cooking the jam, just before putting into containers)
1/2 tsp. ground cardamom

In a large dutch oven or pot, combine the pureed mango, sugar, lime juice, seeds scraped from the vanilla beans as well as the split vanilla beans (which will be discarded later), and ground cardamom. Slowly bring the mixture up to a boil over medium/high, stirring occasionally to prevent the jam from burning. Once the jam is at a rolling boil, turn the heat down to medium, and continue to boil for 25-30 minutes, stirring occasionally. You can test to see if you have cooked your jam long enough by putting some on a plate or small bowl and putting it in the freezer for a few minutes. Once it has cooled, it should be a nice jam consistency, not too runny. If it is still too runny, continue cooking and checking, until you have reached your desired consistency. Remove and discard the scraped out vanilla bean pods and pour jam into clean jars or containers, allowing to cool to room temperature before storing in the refrigerator or freezer.

Pickled Fermented Garlic Scapes

Pickled Fermented Garlic Scapes

1 quart (8 Servings)

Choose just the tenderest and youngest flowers for these pickled garlic scapes, leaving the scape’s woody stem for use in a naturally probiotic, fermented relish or to use fresh. These pickled scapes are strongly flavored and deeply robust with garlic flavor. You can always add spices to the mixture as well, dill and bay do nicely, but garlic lovers will revel in the simple combination of scape, salt and starter. Fresh whey, sauerkraut juice or packaged starter work well.

1½ tsp. unrefined sea salt
1 package vegetable starter culture (or substitute ¼ C. sauerkraut juice or fresh whey)
1 quart garlic scapes

Stir sea salt and starter culture or whey together with one quart fresh, filtered and dechlorinated water until the salt and starter culture are dissolved into the water completely.
Pack your crock full of trimmed garlic scapes. Pour the mixture of water, salt and starter over the scapes, ensuring that they’re completely covered by the brine. Ferment at room temperature for at least a week, preferably two or even three or four (fermentation is not an exact science), until the scapes achieve a level of sourness that suits you. Once the scapes have pickled to your liking, remove them to the refrigerator or a cool cellar for storage.

Spiced Rhubarb-Cherry Chutney

Spiced Rhubarb-Cherry Chutney

Most home cooks consider rhubarb a fruit, which is why it has earned the nickname “the pie plant.” But rhubarb is actually a vegetable and thus perfectly suited for savory uses as well as desserts. When I spot the first crimson stalks at the farmers’ market, I shuttle them home to make this gently spiced rhubarb-cherry chutney. Try it spooned atop slices of roasted pork tenderloin.

¾ C. packed dark brown sugar
1⁄3 C. red wine vinegar
1 ½ lb. rhubarb, cut into ½-inch pieces (4 C.)
½ C. dried cherries
Zest of 1 orange
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. freshly ground black pepper

Bring the sugar and vinegar to a boil over medium-high heat in a large saucepan. Stir in the rhubarb, cherries, orange zest, cinnamon, cloves, and black pepper with a wooden spoon, and bring the mixture back to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the rhubarb is tender and the mixture thickens slightly, about 6 minutes. Let the chutney cool to room temperature before transferring it to an airtight container. Stored in an airtight container in the refrigerator, it will keep for about 1 week. Bring to room temperature before serving.

Strawberry Balsamic Refrigerator Jam

Strawberry Balsamic Refrigerator Jam

1 tsp. lemon juice
zest of 1 lemon
1 lb. strawberries, stems removed and roughly chopped (good use for overripe berries)
1/3 C. sugar to 1/2 C., depends on sweetness of your strawberries
1 tsp. aged balsamic vinegar

Combine the lemon juice, lemon zest, strawberries, and sugar in a saucepan. Bring to a boil over medium high heat and cook for 10 minutes, stirring frequently. It will look really watery at first, but it will start to thicken up as it reduces. Once you have the thickness you want, reduce the heat to medium and add the balsamic vinegar. Cook for 3 more minutes, then place your jam in a clean glass container. Refrigerate, and spread on biscuits, toast, or whatever you’d like. Enjoy!

Rick Bayless Thin-Sliced Strips Of Beef / Cecina De Res Y Carne Seca

Rick Bayless Thin-Sliced Strips Of Beef / Cecina De Res Y Carne Seca

1 1/2 lb. piece of eye of round
1 1/2 tsp. salt
1 T. freshly squeezed lime juice
1 1/2 tsp. dried oregano

Using a very sharp knife (such as a boning, filleting or slicing knife), trim the ends, top and bottom of the meat to make them flat, giving you a roughly loaf-shaped chunk (weighing about 1 1/4 lbs). Reserve the scraps for another use. Lay the meat so that its length (and the grain) runs crosswise in front of you. Place one hand firmly on top of the meat, then begin slicing at one end, parallel to the work surface and 1/8″ below the top (and, as you guessed, 1/8″ below the level of your hand). Work your way across the meat, but stop 1/8″ short of the other end, DO NOT CUT THROUGH. Remove your knife, turn the meat 180^ and start a second cut across, 1/4″ below the top. When you’ve cut across about 1 inch, open out the top slice, bending it on the 1/8″ “hinge” that you left at the end. Lay your hand firmly on the newly exposed top and continue cutting across, again 1/8″ below the surface, below your hand. Stop 1/8″ from the end, turn the meat around and begin a third slice 1/4″ below what is now the top. Cut across 1 inch, unfold the second slice, then continue your cut, 1/8″ below your firmly held hand. Work your way back and forth across the meat, leaving 1/8″ hinges at the end of each slice, until the entire piece has been stretched out to a long, 1/8″-thick piece of meat.

Notes on Accordion-Cutting Meat: There is really nothing tricky about this technique, but it does require a little practice. Work slowly, slicing with firm, back-and-forth, sawing motions. The firmly held hand compacts the meat and holds it in place, making it much more manageable. If you work carefully, there is little risk of cutting yourself.

Salting & Aging: Mix together the salt, lime juice and oregano, stirring until the salt has mostly dissolved. Spread out the meat, smear the mixture on both sides, then refold into its original shape. Let stand 1/2 hour. Unfold the meat and hang it to dry in a dry place with good air circulation.

For Cecina (fresh or half-dried strips of beef): For dishes that call for cecina, let the meat dry a few hours or overnight. Cut into manageable-size pieces, cover and refrigerate; to ensure that the meat doesn’t dry any further, you may lightly rub both sides with oil.

For Carne Seca (jerky): For dishes that require jerky, let the meat hang for at least 48 hours. If you plan to keep it for an extended period, let it hang several days longer, then loosely wrap and store in a cool, dry place.

Drying the Beef: Some recipes direct you to hang it in the sun during the day, then bring it in at night; a cool, dry kitchen window works well, also. High humidity keeps the meat from drying and can cause it to spoil.

Variation: Chile-Dried Beef: Mix 2 tsp. pulverized, toasted chile guajillo or New Mexico chile with the salt-lime-oregano flavoring; add a little cayenne, if you wish. Prepare the meat as directed in Steps 1 and 2, coating it with the chile seasoning, then hanging it to dry.

Mango Lime Jam

Mango Lime Jam

3 C. mango pulp, coarsely chopped into raisin-sized pieces
3¼ C. granulated sugar
¼ C. fresh lime juice
Zest of 2 limes
Half of 3-oz. pouch of liquid pectin

In a nonreactive pan, mix together mango, sugar, and lime juice, and bring to a boil over medium heat, stirring constantly. When the mixture comes to a boil, add the lime zest, turn up the heat to medium and let the mango mixture boil for 3 minutes, stirring constantly. Stir in the liquid pectin and let the mixture boil for one more minute. Take the pot off the heat and let the jam rest for 5 minutes before putting it into the jars. This allows the jam to thicken up a bit which promotes better suspension of mango pulp; otherwise the mango pieces will rise to the top instead of being interspersed throughout the entire jar. Process with the water bath canning method. Alternatively, the jam can be stored in airtight containers and kept refrigerated.

North Indian Carrot Pickles

North Indian Carrot Pickles

1 pound carrots, scrubbed and patted dry
1½ tsp. crushed red pepper flakes
1 tsp. mustard seeds, coarsely crushed
1 tsp. pure kosher salt
½ tsp. turmeric
½ C. vegetable oil
¼ tsp. asafetida
1/3 C. strained fresh lemon juice

Wash 2 pint jars well, then dry them thoroughly inside and out. Wash and dry the lids. Cut the carrots into ¼- to ½-inch-thick sticks 4 inches long (to fit in pint jars). Pat dry and put in a dry medium-sized bowl. Add the red pepper flakes, mustard seeds, salt, and turmeric; toss to combine. Set aside. In a medium sauté pan, heat the oil over high heat for 30 seconds, then sprinkle in the asafetida, if using. Add the carrots and spices. Cook, stirring constantly but carefully with a clean, dry spoon, for 1 minute. Add the lemon juice and cook, stirring, for 1 minute more. Remove from the heat. Using dry tongs, transfer the carrots to the jars, then divide the liquid and spices between the jars. Let cool to room temperature, then put the lids on and refrigerate for 4 days before serving. The pickle will keep for at least 6 weeks; be sure to use only dry utensils to scoop out the pickle as you use it, as it will spoil if any water comes in contact with it.

Peach Slices with Bourbon

Peach Slices with Bourbon

The trick to canning peaches is to look for the freestone varieties. They typically arrive in markets towards the middle point of peach season and they will make your workload far lighter. You can’t tell by looking what kind you have, so ask your grower or the produce person at your local market. Tell them you want them for canning, they’ll understand.

6 pounds yellow peaches
6 tsp. bottled lemon juice divided
3 C. water
3/4 C. pure maple syrup
1/2 C. bourbon

Prepare a boiling water bath and 4 regular-mouth pint-size jars. Bring a large pot of water to a boil. While it heats, cut all your peaches in half and remove the pits. Fill a large bowl two-thirds the way up with cold water and add 2 tsp. the lemon juice. The cold water stops the cooking, and the lemon helps prevent the fruit from browning.

Working in batches, proceed to blanch all your peach halves for 60 seconds, placing them in the bowl of lemon water to cool as they come out of the pot. Make sure to give the water a chance to come back up to boiling between batches. If the water isn’t hot enough, you will have a hard time removing the skin during peeling.

Once all the peaches have been balanced and they are cooling down, make the syrup. Combine the remaining 4 tsp. lemon juice, the water, and the maple syrup in a nonreactive saucepan large enough to eventually hold all the peaches. Place the pan over medium heat and bring to a gentle simmer.

While the syrup heats, slide the peels off the peaches and cut the peach flesh into wedges, dropping the wedges into the heating syrup as you work. Once all the peaches are in the syrup, increase the heat to high and bring to pot to a boil. Once it boils, remove the pot from the heat.

Using a slotted spoon, funnel the peaches into the prepared jars and top with the syrup, leaving 1 1/2 inches of headspace. Add 2 tsp. bourbon to each jar. Tap the jars gently on the countertop to settle the peaches and use a wood chopstick to dislodge any trapped air bubbles. Add more liquid to return the headspace to 1 1/2 inches if necessary.

Wipe the rims, apply the lids and rings, and process in a boiling water bath for 25 minutes. Note: Most the time I’ll tell you that you can use whatever jar you want, but for these peaches, I actually do recommend opting for regular mouth jars. Their shoulders will help keep the peach slices submerged in the syrup and that will ensure they keep their quality longer

Strawberry Vanilla Jam

Strawberry Vanilla Jam

This recipe is a classic Strawberry Jam. But we’ve brought it to modern taste standards by using Pomona’s Pectin which requires little or no sweetener. Pomona’s Pectin relies on Calcium Water (included in the box of pectin) to make the jam set. It can be found in stores like Whole Foods that sell natural or organic products. When using any pectin product, always follow the package directions exactly. Otherwise your set may be comprised.

Makes about 6 -7 half-pints

½ to 1 ½ C. honey or other sweetener (sugar, agave nectar, maple, etc.) (Sweetener can be added to taste)
4 tsp. Pomona’s Pectin powder
3 pounds rinsed and hulled strawberries, crushed, about 8 C. (you could dice or puree, but this could affect the consistency of the final product)
3 tsp. fresh lemon juice, strained
3 tsp. vanilla extract
4 tsp. calcium powder liquid (made up by following directions in box of pectin)

Prepare canning pot with jars (no lids or bands) by covering jars with water and bringing to a boil. When boiling, turn heat down to medium and hold until ready to use. Stir sugar and pectin power together. Put strawberries, lemon juice, vanilla and calcium solution in a wide 6-8 quart stockpot or deep stainless steel skillet. Bring to a boil over high heat, stirring in the sugar-pectin mixture. Stir until sugar is dissolved, about 1-2 minutes. Return to a boil, then remove from heat. Ladle into hot jars, leaving ¼ inch headspace at the top. Wipe rims of the jars with a damp cloth, bubble with a table knife or jar bubbler, place lid and band on each jar. Return jars to boiling water canning pot, with water covering jars by 1 inch. Bring water back to a boil and boil for 5 minutes to process. Remove jars to a folded towel on heatproof surface. Do not disturb for 12 hours. Remove bands and test lids for seal. If any jar hasn’t sealed, immediately refrigerate. Label and date jars and store.