The Canning Kitchen (25 page)

In a large, heavy-bottomed pot, combine the chopped peaches, brown sugar and cinnamon. Bring the works to a boil over high heat, stirring frequently. Continue cooking at a full bubble, stirring frequently, for another 2 minutes. Remove from the heat. Stir in the vanilla.

Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Ripe peaches will peel easier when using the boiling water method. Peaches that are ripe should give slightly when pressed. Hard peaches will ripen if left at room temperature for a few days.

P
EACH
S
LICES

Peach season is an exciting time for home canners, and for good reason. Pure and simple, sliced peaches are one of the tastiest and most useful preserves to have in the pantry. Enjoy cold or warmed up as a quick dessert, cut up and mixed into muffins, or served over pancakes or chopped into the batter. Use the juice in marinades or in a fun and fruity cocktail.

MAKES SIX 500 ML (2 CUP) JARS

7 lb (3.2 kg) ripe peaches

4 cups (1 L) water

1 cup (250 mL) granulated sugar

With a sharp knife, score an X in the bottom of each peach. Submerge the peaches in a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. (You may prefer to do this in batches.) Slip off and discard the skins. Slice to the pit around each peach and twist in half. Discard the pits. Cut each half into about 4 slices.

In a large, heavy-bottomed pot, bring the water and sugar to a boil over high heat. Add the sliced peaches and return to a gentle boil, then remove from the heat.

Using a slotted spoon, scoop the peaches into 6 clean 500 mL (2 cup) jars, packing snugly. Top up with the cooking liquid, leaving a ½-inch (1 cm) headspace. Pop any air pockets by poking a non-metallic utensil into each jar a few times, topping up with more cooking liquid if needed. Process in a boiling water bath canner for 20 minutes using the Processing Checklist on
page 17
.

TIP
Late-season freestone peaches are ideal for canning sliced because the pits come free from the flesh easily. Clingstone varieties can also be canned in slices, but the pits may need to be cut out or pulled away from the flesh.

A
PRICOT
H
ALVES

Jars of canned apricots are a kid-favourite and a handy staple in the home kitchen. Chop some into pancake or muffin batter, or simply enjoy as they are straight from the jar. Two spoons, please!

MAKES SEVEN 500 ML (2 CUP) JARS

6 lb (2.7 kg) apricots

5 cups (1.25 L) water

⅔
cup (150 mL) granulated sugar

2 tbsp (30 mL) lemon juice

Rinse the apricots well under cool running water. Peel the apricots, if desired (see Tip). Slice the apricots in half, discarding the pits.

In a large, heavy-bottomed pot, combine the water, sugar and lemon juice. Bring to a boil over high heat. Add the apricot halves and return to a boil, stirring frequently. Remove from the heat.

Using a slotted spoon, fill 7 clean 500 mL (2 cup) jars equally with the apricot halves. Ladle the light syrup over the apricots, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up with the light syrup if needed. Process in a boiling water bath canner for 20 minutes using the Processing Checklist on
page 17
.

TIP
To get more in each jar, pack the apricots cut side down. Skins on or skins off, it’s up to you with canned apricots. If you prefer to peel them first, immerse the apricots in boiling water for 1 minute, then transfer immediately to a large bowl of cold water and slip off the skins.

V
ANILLA
B
EAN
S
TEWED
R
HUBARB

Old-fashioned stewed rhubarb goes from casual comfort to dazzling dessert with the addition of tiny black vanilla seeds. There’s not much you can put in a jar that’s tastier or more beautiful than simple stewed rhubarb.

MAKES FIVE 250 ML (1 CUP) JARS

2½ lb (1.125 kg) rhubarb stalks

1 vanilla bean

1½ cups (375 mL) granulated sugar

1 cup (250 mL) water

Rinse the rhubarb well under cool running water. Chop into ½-inch (1 cm) pieces (you should have about 9 cups/2.25 L of chopped rhubarb). Place the rhubarb in a large, heavy-bottomed pot.

Using a small sharp knife, slice the vanilla bean in half lengthwise. Using the back of the knife, scrape the length of the bean to remove the tiny black seeds. Add them to the pot, along with the vanilla bean halves.

Add the sugar and water. Bring the mixture to a bubble over high heat, stirring frequently. Reduce the heat to medium and continue cooking for 15 minutes, stirring occasionally, until the rhubarb is soft and stringy. Remove from the heat. Discard the vanilla bean halves.

Ladle into 5 clean 250 mL (1 cup) jars, 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
Rhubarb can be chopped and frozen for use another day. Growing your own rhubarb is easy. Buy a plant from a local garden centre and plant in a sunny spot, or ask a gardening friend for some rhubarb with plenty of attached root. Plant it in your own garden to enjoy fresh rhubarb year after year.

P
INEAPPLE
C
HUNKS

Pineapple chunks make a simple dessert on their own or alongside cakes. For the main course, chunks of sweet pineapple elevate sweet-and-sour dishes and go nicely with pork or prawns on skewers headed for the grill. Use the juice in cocktails and marinades, or mix with sparkling water for a refreshing pineapple soda.

MAKES SIX 500 ML (2 CUP) JARS

3 large pineapples

4 cups (1 L) water

1 cup (250 mL) granulated sugar

Cut off and discard the leaves and base of each pineapple. Resting each pineapple on end, slice down the sides to remove the spiny skin, working all the way around. Slice off any remaining eyes around the pineapple. Rest each pineapple on its side and cut into 1-inch (2.5 cm) thick rounds. Chop the rounds into 1-inch (2.5 cm) chunks, discarding the tough core as you go.

Add the pineapple chunks to a large, heavy-bottomed pot. Pour in the water and sugar. Bring to a boil over high heat, stirring frequently. Reduce the heat to medium and continue cooking at a gentle boil for 8 to 10 minutes, stirring frequently, to soften the pineapple slightly. Remove from the heat.

Using a slotted spoon, scoop the pineapple equally into 6 clean 500 mL (2 cup) jars. Ladle the cooking liquid into the jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil into each jar a few times to remove any air bubbles. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Although available year-round, peak season for pineapples is May through June. Smell the bottom of a pineapple. If it’s floral, it’s ripe and ready for canning. If it smells fermented, it has gone off. If it doesn’t smell like anything, leave it at room temperature for a few days to ripen.

G
REEN
T
EA
L
EMONADE
C
ONCENTRATE

Open a jar of this simple concentrate to whip up a pitcher of refreshing still or sparkling green tea lemonade. Preserve this citrus concoction in winter when lemons are in season, then pour over ice and enjoy on a hot summer’s day.

MAKES SEVEN 250 ML (1 CUP) JARS

2 tbsp (30 mL) green tea leaves

3 cups (750 mL) boiling water

4 cups (1 L) granulated sugar

3 cups (750 mL) freshly squeezed lemon juice

Put the tea leaves in a teapot or small saucepan. Pour the boiling water over the tea, cover, and allow to steep for 10 minutes.

Strain the tea into a large, heavy-bottomed pot, discarding the tea leaves. Add the sugar and lemon juice. Bring just to a boil over high heat. Remove from the heat.

Ladle into 7 clean 250 mL (1 cup) jars, 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
To get 3 cups (1 L) of juice, you’ll need about a dozen lemons. On average, 1 lemon contains ¼ cup (60 mL) of juice. To reconstitute, mix 1 jar of concentrate with 6 cups (1.5 L) of still or sparkling water, or as you like it.