Strawberry and Rhubarb Jam

Another one from the Preservation Society book. Have I mentioned how much I love that book?

So ingredients and pictures, but no instruction below.

Ingredients:
700g strawberries, quartered
1.2 kg rhubarb, chopped
1 green apple, cored and chopped
5 cups sugar
2/3 cup lemon juice

Apple Chutney

Originally from the Preservation Society book but I tweaked it a bit, so getting a full post so I remember what I did.

I did two variants. The main one with Xeres vinegar, which tastes like something I will use anywhere onion jam would be used (in a grilled cheese or a burger comes to mind).

The second is a balsamic variant which I have dreams of using on some baked brie with walnuts…

Still, go buy the book!

Yield : 6 half pints

Ingredients
2 birds eyes peppers
3 cloves garlic
900g apples (cortland, spartan, empire, snow globe, gala)
450g onions
170g raisin*
550g brown sugar
1 1/2 table spoon salt
30 ml grated fresh ginger
10 ml allspice
10 ml cloves
10 ml black peppercorns
10 ml ground tumeric
2 ml dry mustard
375 ml apple cider vinegar
375 ml xeres vinegar **

Balsamic Variant :
* A bit less raisins, add dried apricots (cut in small pieces)
** Balsamic vinegar.
apple1
***

1. Grind the spices together.
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2. Put the onions and apples through a food processor and chop finely. Transfer to a large pot and add the vinegar.
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3. Finely chop the garlic and thai peppers. Add to the pot along with the raisins.
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4. Add the rest of the spices.
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The Balsamic variant will look darker like this :
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5. Turn the heat on medium until a slow boil form. Turn the heat down and simmer for 1 hour.
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The balsamic version will start to look outright Halloween worthy. I added a finely minced jalapeno along the way to this one, as the sugar was getting too dominant.
apple7b

6. Scald the jars. Fill with hot chutney. Leave 1/4″ headspace. Process for 10 minutes.
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And the darker balsamic.
apple8b

Cranberry Sauce

Recipe from the Preservation Society book. Go and buy it. It is full of pretty awesome recipes.

This is the cranberry sauce, perfect for Thanksgiving or Christmas. Only ingredients and pics here. Though I think next time I might try to run it through a food mill to remove the skins once the berries have popped.

Ingredients
1 kg cranberries
3.25 cup sugar
1 unit star anise
3 inch cinnamon
1 ml ground cloves
2 unit oranges (zest and juice)
90 ml port

Mango Chutney

A delicious condiment with grilled meats, or in a roast pork sandwich.

Yield : 5 half pints.

Ingredients
5 lb under ripe (but not green) mangoes
3 cups white sugar
1 table spoon molasses
1-2 jalapenos
1 shallot
1 clove garlic
1/2 cup apple cider vinegar
4 oz tamarind paste
2 tea spoon brown mustard seeds
1 tea spoon yellow mustard seeds
10 green cardamom pods
12 black peppercorns
1 tea spoon kalonji
10 cloves
1/2 tea spoon fenugreek
1/2 tea spoon salt

***
1. Peel and dice the mangoes. In a large bowl, combine the mangoes with the sugar, jalapenos, molasses, shallot and garlic. Allow to macerate for a minimum of 30 minutes. You can adda few pits in there as well. They will give you more pectin however, resulting in a very firm chutney.
mango1

2. Transfer into a large pot. Roughly grind all the spices with a mortar and pestle and add to the pot. Add the tamarind and vinegar. Heat on medium-low heat until the mangoes are soft.
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3. After 30-40 minutes the mangoes should be ready. Remove the pits and scrape off the flesh.
mangopits

4. Either using a potato masher or an immersion blender, break down the mangoes until no chunk remains.
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5. Scald the jars. Bring back the chutney to a boil and cook for 5 minutes (while the jars are scalding). This is a picture of teh chutney itself as I was filling the jars.
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6. Process for 10 minutes.
mangos-done

Diced Tomatoes

Delicious building blocks for a ton of recipes. You want to use “plum” type tomatoes, firmer. I used San Marzano tomatoes but any plum type would work.

The rule with this is to remember the 1 1/4 lb roughly per pint. And the citric acid. Tomatoes are just shy of being acidic enough on their own, the citric acid make them safe to can using only a waterbath.

Yield : 18 pints.

Ingredients:
25 lbs of tomatoes
4.5 teaspoon citric acid

Hardware:
Kitchen scale and a kettle.
set-up

***

1. Fill a sink with warm soapy water. Wash your jars, checking for chips along the rim. Rinse well to remove the soap. Allow to drip.
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2. Weight out 9 lbs of tomatoes (seen in the set-up pic).
Then weight out a smaller batch of 2lbs or so in a heat resistant bowl. Bring a kettle to a boil and pour the boiling water over the (cleaned) tomatoes. Allow to sit in the water until the skins split. I need to score mine since a few had thicker skins.
Drain the hot water, rinse in cold tap water.
peel

3. Fill the kettle back and start it again.
Working quickly slip the tomatoes out of their skins. Quarter them (if they are on the bigger side, cut the quarters in two length wise) and throw into a pot. You want to bring them to a boil as quickly as possible. As you cut more tomatoes push them into the simmering liquid, don’t let them stay on top.
dice1

4. Repeat until you have only one batch left. Scald you jars (you want them boiling for a good 5 minutes). Depending on the tomatoes one 9 lbs batch will yield between 6 and 7 pints. So I always prep 7. Drop in the rings and lids about 2 minutes before taking the jars out.
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5. Peel the last tomatoes, dice and push into the simmering mass. Allow to cook for a further 2 minutes while you finish preparing the jars.
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6. Drain the scalded jars and fish out the rings and lids.
Add 1/4 teaspoon of citric acid per jar.
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7. Fill, leaving a good 1/2″ head space.
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8. Wipe the rims, put on the covers, making sure the rings are only finger tight.
Return to the water bath and process for 35 minutes.
process

9. Repeat until you run out of tomatoes.
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10. Allow to cool fully.
close-up

Bread and Butter Pickles

And the last of my week-end of canning stuff according to my grand-mother’s recipe (for the first two installments see the Sweet Relish and Fruit Ketchup). These  are crunchy and sweet bread and butter pickles. I made small round slices, but you can make long slices to put on sandwiches.

Total Yield : 7-8 pints.

Ingredients :
8 lbs small pickling cucumbers
4 onions
1/2 cup salt
1 green bell pepper
1 red bell pepper
5 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon cloves
2 teaspoon celery seeds
2 teaspoon yellow mustard seeds
5 cups white vinegar
pickles-1

***

1. Wash and brush the cucumbers. Remove both ends. Slice thinly (I used a mandoline). Dice the red and green bell peppers and 4 onions and add to the bowl.
pickles-2

2. Add 1/2 cup salt.
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3. Add water to cover the vegetables. Then crack a tray of ice or two over them.
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4. Put something over the whole mess then weigh it down (here using a full jug of vinegar as a weight).
Leave to brine for 2 hours, turning over the layers once in a while.
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5. Here is after the two hours. I was able to switch my plate after 30 minutes to get better compression.
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6. In a large pot, combine the vinegar, sugar, mustard seeds, celery seed, cloves and turmeric. Bring to a boil
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7. Remove the weight from the vegetables. Drain the brine. Rinse twice with clear water and drain well.
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8. Scald 7 jars. Stuff the vegetables into the jar. Depending on how much water you got out of them your yield might be 7 or 8 pints.
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9. Cover with the vinegar pickling liquid,
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10. Process for 10 minutes then allow to cool fully.
(And yes, I totally lost the light for this).
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Sweet Relish

Continuing my condiment making from the Fruit Keptchup. This relish is perfect for burgers and hot-dogs.

Total Yield : 3.5 pints (7 half pint jars)

Ingredients :
2 lbs small pickling cucumbers
2 onions
6 green bell peppers
1/2 cup salt
5-6 cups sugar
2 teaspoon turmeric
2 teaspoon yellow mustard seeds
1 teaspoon celery seeds
4 cups white vinegar
* optional: green food coloring
relish-1

***

1. In a large bowl combine the vegetables.
I ran the onions and bell peppers in the food processor because I’m lazy but diced the cucumber.
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2. Add the salt.
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3. Cover with cold water. Mix well.
Set aside to brine/macerate for 12 hours.
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4. When everything had time to make friends in the salt bath. drain everything. Press down on the vegetables to extract as much water as you can.
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5. Add 5-6 cups sugar (depending on how tangy you like it).
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6. Add the spices.
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7. Add the white vinegar.
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8. Stir to combine. Turn the heat on to a medium-low and allow to reduce for 1-2 hours.
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9. Once reduced it will look like this.
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10. Totally optional, but you can add a few drops of green food coloring at this point to bring back the green of the vegetables vs the yellow of the turmeric.
relish-11

11.Scald 7 half pint jars. Distribute the relish into the jar.
relish-12

12. Process for 10 minutes then allow to cool fully.
relish-final