The Canning Kitchen (22 page)

TIP
Sometimes tomatoes will float above their juices in your cooled jars. The contents are still perfectly safe and delicious.

S
LICED
P
ICKLED
G
INGER

Fresh gingerroot is adored for its vibrant, zingy flavour and its versatility in both savoury and sweet dishes. Pinch some of this shaved pickled ginger from the jar and mince to add to homemade stir-fries, soups and curries. A jar of this preserve makes a lovely gift for friends who like to make homemade sushi.

MAKES FIVE 125 ML (½ CUP) JARS

1 lb (450 g) fresh ginger

2 tbsp (30 mL) pickling salt

1½ cups (375 mL) white vinegar

2 tbsp (30 mL) granulated sugar

Using the side of a metal spoon, peel the ginger, discarding the skins. Slice the ginger very thinly using a mandoline or a sharp knife. Toss with the salt in a medium bowl and set aside for 1 hour.

Rinse the ginger well and drain. Combine the ginger, vinegar and sugar in a large saucepan. Bring to a boil over high heat to dissolve the sugar, then remove from the heat.

Using a slotted spoon, scoop the ginger into 5 clean 125 mL (½ cup) jars. Top up with the cooking liquid, leaving a ¼-inch (5 mm) headspace. Remove any air bubbles by poking a non-metallic utensil inside each jar a few times. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Fresh ginger is inexpensive and available year-round, making this a fun practice project for a first-time pickler. Choose firm pieces of ginger with snug, unwrinkled skins.

P
ICKLED
G
ARLIC

These treats are less potent than fresh garlic. Pluck them from the jar to enjoy with marinated olives and vegetables or add to your cooking wherever garlic is needed. Pickle whole cloves plain or choose from three fun seasoning options. One bite of pickled garlic and the naked stuff doesn’t quite seem the same again.

MAKES FOUR 250 ML (1 CUP) JARS

Start with

4 cups (1 L) peeled garlic cloves (about 1½ lb/675 g garlic bulbs)

2 cups (500 mL) white wine vinegar

1 tbsp (15 mL) pickling salt

For Tuscan pickled garlic, add
(per jar)

1 fresh or dried bay leaf

1 slice of lemon

For Provençal pickled garlic, add
(per jar)

1 sprig of fresh rosemary

½ tsp (2 mL) fresh or dried thyme

For Andalusian pickled garlic, add
(per jar)

1 fresh or dried chili pepper

½ tsp (2 mL) black peppercorns

Rinse the garlic cloves under cool running water to remove any stray skins, then set aside.

To make the brine, bring the vinegar and salt to a boil in a small saucepan. Remove from the heat.

Add your chosen seasonings to 4 clean 250 mL (1 cup) jars. Fill the jars with the garlic cloves to about ½ inch (1 cm) from the rim. Ladle the brine over the garlic, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Peel garlic cloves quickly by putting them in a metal bowl, then invert a second metal bowl on top and shake vigorously. Or invest in a simple but effective silicone tube garlic peeler.

S
WEET
S
TAPLES

Jams, jellies and marmalades are always popular canning projects, yet there is a world of sweet preserves that don’t require getting a gel set. Fruit sauces and other sweet staples are handy preserves to keep in the pantry for quick snacks and simple, last-minute desserts.

A favourite sweet staple in my house is applesauce. Both the naturally sweetened Applesauce Fruit Blends (
page 197
) and Cinnamon Brown Sugar Applesauce (
page 198
) are handy for packed lunches and useful as a top-up whenever I’m short on mashed banana for muffins and loaves. When putting together a last-minute dinner party, desserts are quick and easy with ice cream toppings such as Salted Caramel Pear Butter (
page 206
) and Strawberry Sundae Sauce (
page 217
). For something more sophisticated, it doesn’t get more delicious or show-stopping than Pear Amaretto Sauce (
page 209
) spooned over slices of cheesecake—a personal favourite of mine.

I could go on and on about how much I love these sweet staples and how convenient they are in my pantry. The more preserves you have on hand, the more creative you can be with the homemade flavours coming out of your kitchen.

A
PPLESAUCE
F
RUIT
B
LENDS
•
C
INNAMON
B
ROWN
S
UGAR
A
PPLESAUCE
•
S
PICED
A
PPLE
T
OPPING
•
A
PPLE
B
UTTER
•
A
PPLE
P
IE
F
ILLING
•
S
ALTED
C
ARAMEL
P
EAR
B
UTTER
•
P
EAR
A
MARETTO
S
AUCE
•
P
EAR
S
LICES
•
P
LUM
R
UM
R
AISIN
S
AUCE
•
O
RANGE
C
RANBERRY
S
AUCE
•
S
TRAWBERRY
S
UNDAE
S
AUCE
•
B
LUEBERRY
S
AUCE
•
C
OUNTRY
P
EACH
C
OBBLER
T
OPPING
•
P
EACH
S
LICES
•
A
PRICOT
H
ALVES
•
V
ANILLA
B
EAN
S
TEWED
R
HUBARB
•
P
INEAPPLE
C
HUNKS
•
G
REEN
T
EA
L
EMONADE
C
ONCENTRATE
•
C
HERRY
S
ODA
S
YRUP

A
PPLESAUCE
F
RUIT
B
LENDS

With no added sugar, these healthy fruit-blended applesauces are ideal for snack time and packed lunches. Choose from three delicious flavour combinations: apple blueberry, apple strawberry or apple peach.

MAKES SIX 500 ML (2 CUP) JARS

Start with

7 lb (3.2 kg) saucing apples, such as McIntosh, Spartan or Gala

4 cups (1 L) water

Choose 1 of the following

3 cups (750 mL) blueberries

4 cups (1 L) whole strawberries, hulled

2½ lb (1.125 kg) peaches (unpeeled), pitted and chopped

Rinse the apples under cool running water. Chop into quarters and add them— skins, seeds and all—to a large, heavy-bottomed pot. Pour in the water. Add your chosen blending fruit. Set over high heat and bring to a boil, then boil for 10 minutes, stirring occasionally. Reduce the heat to medium and continue cooking, stirring occasionally, for 30 to 35 minutes, until all the apples are completely soft.

Run the mixture through a food mill or conical sieve to purée the sauce and remove the skins, seeds and cores.

Ladle the sauce into 6 clean 500 mL (2 cup) jars, leaving a ½-inch (1 cm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
If you don’t have a food mill or conical sieve, peel the apples and remove the cores before adding the apples to the pot. Once cooked, make the sauce smooth by using a masher or an immersion blender right in the pot.

C
INNAMON
B
ROWN
S
UGAR
A
PPLESAUCE

My grandmother used to make me homestyle applesauce with brown sugar and cinnamon, and it was better than any candy childhood had to offer. Enjoy this sauce in packed lunches, use in baking or grab a spoon and enjoy straight from the jar when no one’s looking.

MAKES FIVE 500 ML (2 CUP) JARS

8 lb (3.5 kg) saucing apples, such as McIntosh, Spartan or Golden Delicious

1½ cups (375 mL) water

½ cup (125 mL) brown sugar

2½ tsp (12 mL) cinnamon

Remove and discard the apple peels and cores. Coarsely chop the apples, adding them to a large, heavy-bottomed pot. Pour in the water. Bring to a boil over high heat. Lower the heat to medium and cook, covered and stirring occasionally, for about 20 minutes or until the apples are fully broken down. Remove from the heat. Smooth the sauce with a masher, if desired. Stir in the brown sugar and cinnamon.

Ladle into 5 clean 500 mL (2 cup) jars, leaving a ½-inch (1 cm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
If you like your applesauce less sweet, reduce or even leave out the brown sugar. Or, if you like it sweeter, add a little extra. This applesauce is a handy top-up when you’re a little short on mashed banana when making muffins or banana bread.