MAKES 6 CUPS (1.5 L)
10 cups (2.5 L) chopped r ed or black plums
1–1/2 cups (375 mL) chopped onions
1/2 cup (125 mL) chopped dates
3 cloves garlic, finely chopped
1 dried cayenne pepper , crushed
2 tbsp (25 mL) finely chopped candied ginger
1 tbsp (15 mL) finely chopped tamarind (see above)1 cup (250 mL) water
1/4 cup (50 mL) fr eshly squeezed lemon juice
1 cup (250 mL) packed br own sugar
2/3 cup (150 mL) rice vinegar
1 tsp (5 mL) gr ound cinnamon
1/2 tsp (2 mL) salt
 
1. In a Maslin pan or canning kettle, combine plums, onions, dates, garlic,
cayenne pepper ,  ginger and tam arind. Add water and lemon juice and bring
to a boil, stirring constantly , ove r high heat. Reduce heat to low , cover and
simmer , stirring occasionally for 30 minutes or until plums are soft. 2. Mean while, s terilize six 1-cup (250 mL) jars, and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 3. Press plum m ixture through a food mill or sieve and return the purée to a
clean pan. Bring to a simmer ov er medium heat. Stir in the sugar , vinegar ,
cinnamon and salt. Bring to a boil, stirring constantly . Reduce heat to low
and simmer for about 40 minu tes, stirring occasionally , until the mixture
reaches a thick consistency . 4. Fill hot jars, leaving a 1/4-in ch (5 mm) headspace. W ipe rims, top with
flat lids and scre w on metal ring s. Return jars to the hot water b ath, topping
up with hot water if necessary . Bring to a full rolling boil and process jars
for 15 minutes ( Boiling W ater Method, Step by Step ). 5. T ransfer to a cooling rack to c ool completely Check seals, label and store
in a cool place for up to 1 year . Use: Th is tart-sweet sauce excels as a condiment for stir-fried dishes,
meatballs and egg rolls. Use it as a dipping sauce for po rk, beef or
chicken satay .g r i l l e d  s a l m o n  w i t h  a s i a n  p l u m  s a u c e
Pink and plump, salmon is c omplemented by the lightly spiced and
delicately fragrant Asian Plum Sauce. The plum sauce gives a pr ofessional
finish to the grilled fish. T r out and whitefish ar e excellent in place of salmon
her e. When I want a change fr om grilled fish, I poach it (see serving
suggestion below) and chill it for a delicious light lunch. Y ou can use either Spiced Golden Plum Jam  or any of the stone fruit
pr eserves in this book (for example, Peach and Onion Chutney ) in place of
the Asian Plum Sauce. Grill or barbecue heated to high
MAKES 2 OR 4 SER VINGS
2 or 4 fr esh salmon fillets
2 or 4 tbsp (25 or 50 mL) olive oil
1/2 or 1 cup (125 or 250 mL) Asian Plum Sauce  (or stor e-bought)
 
1. B rush both sides of salmon fillets with olive oil. Arrange fish in a grilling
basket o r directly on the grill. Cook for 4 minutes. T urn and  cook for 3
minutes longer , then check for doneness. Salmon is done whe n the flesh
turns fro m trans lucent to opaque and flakes easily with a fork. C ook second
side longer if required. 2. T ransfer salmon to a shallow  dish and cover with plum sauce. Let stand
at room temperature for 5 to 10 minutes before serving. Serving Sugges tion: For a chan ge, try combining 1 cup (250  mL) Asian
Plum Sa uce wit h up to 1/2 cup (125 mL) orange juice. Bring t o a boil and
poach the fish f or about 12 min utes or until the flesh flakes easily with a
fork. Chill the s almon in the pan with the poaching liquid. Serve over a
salad of fresh nectarine slices an d sliced red onion. In a clean ja r with tight-
fitting lid, combine 1/3 cup (75  mL) olive oil and 1/4 cup (50  mL) of thepoaching liquid. Drizzle the dressing over the poached salmon and the
salad. Grilled Salmon accompanied by Asian Plum Sauce. Fr eezing Plums
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. P ack in Syru p:  I n a saucepan, c ombine 2–1/2 cups (625 mL) granulated
sugar an d 1/2 tsp (2 mL) crysta lline ascorbic acid or three 500 mg vitamin
C tablets. Stir in 4 cups (1 L) water . Bring to a gentle boil over high heat,
stirring f requently . Reduce heat and gently boil for 3 minutes. Let cool. Fill
pint (2-c up/500 mL) or quart (1  L) freezer containers with halv ed or sliced
plums to within 3 to 4 inches (7 to 10 cm) of the top. Pour syru p over top;
use 1 cup (250 mL) syrup per qu art (1 L) of prepared fruit. Squeeze out air;
leave 1-inch (2.5 cm) headspace. Seal, label and freeze. OR
Dry Pack:  F ill pint (2-cup /500 mL) or qu art (1 L) freezer containers with
halved o r sliced plums to within  3 to 4 inches (7 to 10 cm) of the top. Pour
dry granulated sugar over top; use 1/2 cup (125 mL) sugar per quart (1 L) ofprepared fruit. Squeeze out air; l eave 1-inch (2.5 cm) headspace. Seal, label
and freeze.B e a n s
AS P AR T OF THE LEGUME (LEGUMINOSAE) F AMIL Y OF
PLANTS,  bea ns are one of the most important human foods, second onl y
to c ereals. This is because the  protein in some varieties substitutes for
animal p rotein in  our diet; plus, beans are easy to grow , dry , store and cook. Almost every continent has a native variety . If you grow soybeans, kidney be ans, black beans, turtle beans or any of the
lentils, y ou have the choice of using them fresh, or drying or canning them. Since m ost hom e gardeners do not grow these types of beans and since they
are read ily avai lable in both th eir dried and canned states, I am focusing
here on the fres h green and wax (or yellow) beans (Phaseolus vulgaris). Green and wax beans are grown, bought, stored and cooked in the same
manner . They dif fer from other  varieties in that their bean seeds are not
grown to maturity and the pods are tender and edible. A vailable all year ,
their peak season comes in late June, July and August. Good Pr eserving V arieties
Bush beans are a cultivar that stands erect without support. Sometimes
referred to as s tring beans or snap beans, most varieties of bush beans
grown in North America are in fact now stringless. When snapped in half,
there is a resounding, crisp snapping sound that indicates freshness. Pole beans describes the cultiva rs that climb supports, such as corn stalks,
teepee p oles or other lattice de vices. This spread-out growth makes them
easy to harvest,  and they are popular with gardeners. Both bu sh and pole
varieties are usually harvested w hen the pods are young and tender so that
the whole green or yellow bean is eaten.Shell be ans are harvested when  the pods are bulging but before they start
turning brown. The pods are split to release the lar ge, dense and meaty
beans. The pod is discarded and the mature beans are eaten fresh. Dry beans are left on the plant until the seeds are hard and the pods are dry . The seeds are then released and the pods discarded. Further drying may take
place before the beans are stored. Green b ean vari eties: Impr oved T endergr een, Contender , Pr ovider  and
Strike  are most common fresh at mark ets; Bush Bl ue Lake  247  i s a variety
used by commercial processors. Y ellow (wax) bean varieties: Cher okee W ax  and Honey Gold  are most
common fresh at markets; Eur eka  and Gold Rush  are commercial
processing varieties. Pur chasing/Storing
• 1 lb (500 g) yields about 3 cups (750 mL) cut beans. •Y ou will need 1 to 1-1/4 lb (500 to 625 g) for each quart (1 L) jar . Look fo r smoot h, crisp pods th at snap easily and are free from blemishes
and spots. A void shrivelled, d iscoloured, fibrous pods. The actual bean
seeds should not be bulging through the pod because this indicates a tough,
mature p od. It’ s  best to preserve  them immediately , but you can  keep them
refrigerated for up to 3 days. Good W ith
• Herbs such as mint, basil, bay , thyme, chervil, tarragon, dill. • Spices such as cardamom, cumin, curry spice blends. • Other vegetables, such as asparagus, tomatoes, onions, garlic, zucchini. • Bacon or pancetta. • Almonds, walnuts, sesame seeds, sunflower seeds. • Mild fish such as tilapia, orange roughy and sole; chicken. Pr eparationSnap of f  stems and tops if tender . I leave the pointy end on an d trim only
the bloss om end where the stem  is attached. That gives a restaurant finish to
whole b eans. W ash fresh beans just before using in cool water to which a
drop of food-safe soap has been  added. Rinse well. After trimming, beans
can be left whole, “Frenched” (cut lenghtwise on a diagonal),  snapped in
half or cut into 1- to 2-inch (2.5 to 5 cm) lengths. Canning Gr een or Y ellow (W ax) Beans
See detailed canning information, Preparing and Canning V egetables . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and scald the lids, funnel, ladle and tongs ( Pressure Canner Method ). 2. For every 3 c ups (750 mL) c ut beans, bring 2 cups (500 mL) water or
br oth to a boil. 3. Pack whole or cut beans into jars either hot or raw . Make a  Hot Pack:  Add beans to gently boiling water or broth and boil for
4 m inutes. Drain, reserving co oking liquid. Fill hot jars with hot beans,
shaking the jar to pack fairly ti ghtly . Pour hot cooking liquid over beans,
leaving a 1-inch (2.5 cm) headspace. Run a thin non-metallic utensil around
the inside of the jar to allow air to escape. W ipe sealing edge of jars with a
clean, da mp, lint-free cloth. Position flat lids over the tops of jar s and hand-
tighten screw bands. OR
Make a  Raw Pack:  F ill jars with whole or cut bea ns, shaking the jar to
pack fai rly tightly . Cover with hot water or broth, leaving a 1-in ch (2.5 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow ai r to escape. W ipe sealing edge of jars with a clean, damp, lint-free
cloth. Position flat lids over the tops of jars and hand-tighten screw bands.4. P lace jars in pr essur e canner . Adj ust water le vel (check manufacturer ’ s
instructions), lock lid and bring to a boil over medium-high  heat. V ent
steam for 10 minutes (check manufacturer ’ s instructions), then close vent. Continue heatin g to achieve 10 lb (69 kPa) pressure and maintain pressure
to process pint ( 2-cup/500 mL) jars for 20 minutes and quart (1 L) jars for
25 minutes. These times and pressure are based on using a weighted gauge
pressure canner at 1,000 feet (305 m) or less. Check your altitude and
manufacturer ’ s instructions for variations. 5. Cool, Label and Stor e:  T urn of f heat; let pressure return to zero
naturally . Once gauge shows 0 pressure, wait 2 minutes then open the vent. Unlock and remove canner lid. W ait 10 minutes then lift jars from canner
and place on a clean towel or ra ck. Do not re-tighten screw ba nds. Let the
jars cool  to room temperature. T his may take from 12 to 24 hours. Remove
and store screw bands. Check lid seals ( Pressure Canner Method ). W ipe and
label sealed jars. Store in a cool, dark place. f r e n c h  b e a n s  i n  t o m a t o  s a u c e
I try to make a lar ge batch of these delicious beans for use all winter , but if
I run  ou t and want to make this for a meal in the wintertime, I use 1 lb (500g) fr esh winter beans and a jar of home-canned tomatoes in p lace of the
fr esh tom atoes. T o serve four to  six people, use one-thir d of the ingr edients
and a quart (1 L) jar of tomatoes (never fr esh winter tomatoes). The technique of passing fr esh gr een beans thr ough a device w ith several
blades that cuts them into long slivers is called Fr enching the beans. Y ou
can pur chase bean Fr enchers th at ar e electric or hand-cranked, and some
potato p eelers have a squar e en d with blades that sliver one bean at a time. I r emember my m other using just such a peeler while we sat together on the
fr ont por ch. It s eemed to take h ours to split enough for our small family . Even with an e lectric Fr enchin g tool, it’ s very tedious, but the r esult is
exceptionally nice with this tomato sauce. While I am in slow motion
Fr enching the beans one by one, I also like to take the time to sliver (dar e I
say shave?) the garlic for this r ecipe as well. Y ou can use 2 quarts (2 L) home-canned tomatoes in place of the fr esh
tomatoes in this r ecipe. Drain well befor e adding to the onions and garlic. MAKES 10 CUPS (2.5 L)
3 lb (1.5 kg) young fr esh gr een or yellow beans
3 tbsp (45 mL) olive oil
3 cups (750 mL) chopped onions
4 to 6 cloves garlic, thinly sliver ed or finely chopped
4 lb (2 kg) fr esh tomatoes, skinned
2 tbsp (25 mL) fr eshly squeezed lemon juice
3 tbsp (45 mL) br own sugar
1 tsp (5 mL) gr ound nutmeg
1 tsp (5 mL) salt1. Cut the beans in the French style by passing through a Frenching utensil
or b y sli cing len gthwise using a paring knife. Immerse beans in cold water
and set aside. 2. Heat five 1-pint (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Pressure Canner Method ). 3. In a Maslin pan or canning kettle, heat olive oil over medium -high heat. Add onions and cook for 5 minutes. Add garlic and cook, stirring
frequently , for 2 minutes or until onion and garlic are soft but not browned. 4. Add tomatoes , lemon juice, brown sugar , nutmeg and salt. Bring to a boil
and boil  gently for 15 minutes, stirring frequently . Sauce should  be slightly
thick. 5. D rain beans and add to the pa n. Cover and simmer gently fo r 4 minutes,
turning beans with tongs to heat them evenly . 6. Using  tongs, lift beans out of sauce and fill hot jars, shaking the jar to
pack fai rly tight ly . Pour hot tom ato sauce over beans, leaving a  1-inch (2.5
cm) hea dspace. Run a thin non- metallic utensil around the inside of the jar
to allow air to escape. W ipe sealing edge of jars with a clean, damp, lint-
free clot h. Posit ion flat lids ov er the tops of jars and hand-tighten screw
bands.7. Place  jars in pressure canner . Adjust water level (check manufacturer ’ s
instructions), lock lid and bring to a boil over medium-high  heat. V ent
steam for 10 minutes (check manufacturer ’ s instructions), then close vent. Continue heatin g to achieve 10 lb (69 kPa) pressure and maintain pressure
to process pint ( 2-cup/500 mL) jars for 20 minutes and quart (1 L) jars for
25 minutes. These times and pressure are based on using a weighted gauge
pressure canner  at an altitude of 1,000 feet (305 m) or less. Check your
altitude and manufacturer ’ s instructions for variations. 8. C ool, Label and Store: T urn of f heat; let pressure return to zero naturally . Once ga uge sho ws 0 pressure, wait 2 minutes then open the v ent. Unlock
and remove canner lid. W ait 10 minutes then lift jars from canner and place
on a clean towel  or rack. Do not re-tighten screw bands. Let the  jars cool to
room tem perature. This may take from 12 to 24 hours. Remove and store
screw bands. Check lid seals ( Pressure Canner Method ). W ipe and label
sealed jars. Store in a cool, dark place. Use: Heat and e at French Beans in T omato Sauce—they are divine. Y ou
can add them to stew or soup, and they are also a very nice side dish for
winter roasts and chops or combined with cooked meatballs. d i l l e d  b e a n s
V ersatile, colourful and nutritiou s, these beans add “snap” to winter meals
and salads. Y ou can pack them i nto the jars whole, in long strips or cut into
1-inch ( 2.5 cm) pieces. The pieces ar e used in Thr ee-Bean Salad , and the
whole be ans ar e used in Niçoise Salad  w ith tuna, spina ch and potatoes, so I
usually try to make up a batch each of cut and whole dilled beans. MAKES ABOUT 12 CUPS (3 L)
2 lb (1 kg) yellow and/or gr een beans
1 r ed bell pepper
3 cups (750 mL) apple cider vinegar3 cups (750 mL) water
3 tbsp (45 mL) pickling salt
18 Fr ench Rosé or Brazilian gr een pepper corns
6 sprigs fr esh dillweed or 3 tsp (14 mL) dill seed
6 cloves garlic
 
1. T rim beans and leave whole o r cut into 1-inch (2.5 cm) pieces. Core and
seed red pepper and cut into 1/4-inch (5 mm) strips or 1/4-inch (5 mm) dice. 2. Mean while, heat six 1-pint (2-cup/500 mL) jars in boiling water , and
scald the lids, lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 3. In  a Maslin pan or canning ke ttle, combine vinegar , water and salt. Bring
to a boil over high heat. Add beans and peppers and boil for 1 minute. 4. Into each hot  jar , place 3 peppercorns, 1 dill sprig (or 1/2 ts p/1 mL dill
seed) and 1 clove garlic. Pack hot beans and peppers snugly into the jar ,
leaving a 3/4-inch (2 cm) he adspace. Pour hot brine over vegetables,
leaving a 1/2-inch (1 cm) headspace. Run a thin non-metallic utensil around
the i nside of the  jar to allow air to escape. Add more hot brine, i f necessary ,
to leave a 1/2-inch (1 cm) heads pace. W ipe rim, top with flat lid and screw
on meta l ring. Return jars to the hot water bath. T op up the canner with hot
water if  necessary . Bring to a  full rolling boil and process jars for 10
minutes ( Boiling W ater Method, Step by Step ).5. T ransfer to a cooling rack to cool completely . Check seals, label and store
in a cool place for up to 1 year . t h r e e  s a l a d s  u s i n g  b e a n s
Ar ound the time that the fr esh beans ar e dangling in the sunlight, everything
is bu rsting with summer activity . School is out and cottages ar e open; boats
ar e on the wat er; and ther e is a general air of r elaxed and peaceful
enjoyment. T o me, beans ar e the  icon of summer vegetables. Bl anched just
until ten der -crisp and tossed with the goodness the gar den has to offer , their
sweet flavour defines all that is best about summer food. Beans ar e the prince of the gar den, and I have included thr ee  r ecipes for
using th em. The  first is a very simple version of the now famous thr ee-bean
salad. W ith Dilled Beans  i n your pantry , this salad is a ye ar -r ound r eminder
of the salad days of summer . The second bean salad is one of my
“expandable” salads: it can be the inspiration for any number of fr esh
ingr edient comb inations thr oughout the year . The last bean salad in this
medley is my pe rsonal favourite: Niçoise. Again, we see flexibi lity with the
choice of fr esh, fr ozen or canned tuna for this Mediterranean specialty .d i l l e d  t h r e e - b e a n  s a l a d
While ther e ar e so many variations of this nutrient-dense salad, I still
wanted t o add my own, rather simple r ecipe her e. I always make this salad
at least once during picnic and barbecue season because it travels well
(with no  mayon naise) and is so  delicious with grilled foods. Y ou can add
chopped olives, nuts, grilled vegetables like asparagus, eggplant or
artichokes, and r ed and gr een b ell peppers. In fact, it is the ki nd of salad
that you  can make your own, de pending on the various ingr edients you add
to it . I sometimes include sliced fennel or chopped garlic scapes, but mostly
I e njoy the follo wing simple combination, which celebrates the flavours of
the genus  Phaseolus. Serve it on a bed of shr edded lettuce, baby gr eens or
finely chopped cabbage in the winter . MAKES 6 T O 8 SER VINGS
1 pint (2 cups/500 mL) cut Dilled Beans (page xx), drained, brine
r eserved
1 can (19 oz/540 mL) kidney beans, drained and rinsed
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 r ed onion, thinly sliced
1/2 cup (125 mL) olive oil
 
1. In  a salad bowl, combine Dilled Beans (and peppers), kid ney beans,
chickpeas and red onion. 2. Meas ure 1/4 cup (50 mL) of the reserved brine and set aside the
remaining brine  for another us e. In a clean jar with a tigh t-fitting lid,
combine brine and olive oil. Shake and pour over bean mixture. T oss well
to coat the beans. e x p a n d a b l e  b e a n  s a l a dBasically , you combine seasonal ingr edients with fr esh, fr ozen or canned
beans fo r a dish that r evolves a r ound the prince of the gar den. Add crisp
crumbled bacon; diced zucchini; sliced, blanched new potatoes, br occoli,
cauliflower or Brussels spr outs;  chopped raw fennel; bell pepper; and any
gr een of the season. MAKES 4 SER VINGS
3 cups (750 mL) fr esh gr eens (lettuce, spinach, herbs, shr edded
cabbage, bok choy)
4 fr esh tomatoes, when in season
1/2 r ed onion, thinly sliced
1 pint (2 cups/500 mL) cut Dilled Beans , drained, brine r eserved
3 hard-boiled eggs, shr edded or quarter ed
1/2 cup (125 mL) olive or nut oil
2 tbsp (25 mL) Dijon mustard
 
1. In a salad bowl, combine greens, tomatoes, red onion and Dilled Beans
(and peppers). T oss to combine. Sprinkle shredded egg over top. 2. Meas ure 1/4 cup (50 mL) of the reserved brine and set aside the
remaining brine  for another us e. In a clean jar with a tigh t-fitting lid,
combine brine, olive oil and m ustard. Shake and pour over bean mixture. T oss well to coat the beans.n i ç o i s e  s a l a d
If you live near a fr esh fish m arket, fr esh grilled tuna is r ea lly the best
choice for making this famous M editerranean salad. The next best choice is
fr ozen tu na stea ks. That is beca use fish today is flash-fr ozen r ight on the
boat, wi thin min utes of being ca ught. That makes it much bette r than ever
befor e, but fr ozen tuna will still have a coarser textur e, and its colour and
flavour will not be as intense a s fr esh. As a last r esort, canned tuna will
suffice. If you can get fr esh tuna, buy yellowfin, also called a hi tuna (not
blue fin), because yellowfin is caught in ecologically sound ways. MAKES 6 SER VINGS
1 lb (500 g) ahi tuna steak or 1 can (15 oz/425 g) chunk tuna
3/4 cup (175 mL) olive oil, divided
sea salt and fr eshly gr ound pepper
3 cups (750 mL) baby spinach leaves
1/2 r ed onion, thinly sliced
12 small potatoes, cooked and halved
3 small tomatoes, halved1/4 cup (50 mL) pitted kalamata olives
1 pint (2 cups/500 mL) whole Dilled Beans , drained, brine r eserved
3 hard-boiled eggs, cut into wedges
 
1. H eat a grill or skillet over me dium-high heat. W ash the tuna and pat dry
Brush each side with olive oil and season with salt and pepper . Grill the
tuna until just seared on the outside but pink in the centre, about 2 minutes
on each side. Using a spatula, transfer the tuna to a cutting board and let rest
for 5 minutes. If using canned tuna, drain and set aside. 2. Meanwhile, on a platter , arrange a bed of spinach leaves. In a bowl,
combine red onion, potatoes, tomatoes and olives. Measure 1/4 cup (50 mL)
of the reserved b rine and set asi de the remaining brine for another use. In a
clean jar  with a tight-fitting lid, combine brine and 1/2 cup (125 mL) of the
remaining olive oil. Shake well and toss with onion and potatoes. 3. P ile potato m ixture over the spinach on the platter . Using a sharp knife,
cut the tuna across the grain and on a bias into 1/2-inch (1 cm) slices. Arrange Dilled Beans, tuna slices and egg wedges on top and around the
platter . Fr eezing Beans
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch whole or cut beans i n boiling water for 3 minutes. Lift  out  and
plunge into cold water for 3 minutes. Drain and pat dry . Pack into
containers, leavi ng a 1-inch (2.5  cm) headspace. Remove air , lab el and seal. Freeze for up to 9 months.C a r r o t s
OUR M ODERN FLESHY , SWEET AND BRIGHT ORANGE
CARROT  (Daucus car ota)  i s the f lashy descendant of a m ean and tough,
pale and bitter taproot that most likely originated in Middle Asia sometime
before 3000 BC. Good Pr eserving V arieties
Carrot varieties are grouped as early or main-crop, and short-r oot or long-
root. Artist:  Grows to about 8 inches (20 cm); sweet and juicy . Chantenay Red-Cor ed:  Broad, short root; orange-red colour; good
flavour; often pulled early as baby carrots, which are perfect for pickling. Nantes:  S weet, orange, cigar -shaped; o ld French variety good to grow for
preserving because it is not usually grown commercially . Pur chasing/Storing
1 lb (500 g) yie lds 3 cups (750 mL) sliced or 4 cups (1 L)
lightly packed shredded carrots. Y ou will need about 1 lb (500 g) for each quart (1 L) jar of
sliced carrots. While purple, white and yellow “designer” carrots are starting to show up at market gardens and
farmer ’ s markets, the orange varieties still account for most of the carrots grown and preserved today . Select small, thin, smooth carrots without blemishes. It is best if the tops are
intact when purchasing because they are an indication of freshne ss. Y ou can
store car rots unw ashed, with tops removed, for up to 3 weeks, b ut it is best
to preserve them as soon as possible after harvesting. Good W ith
Herbs such as parsley , basil, bay , thyme, chervil, dill. Spices such as cinnamon, ginger , cloves, nutmeg, cardamom,
curry blends, coriander . Other ve getables, such as parsnips, rutabaga, turnips, onions,
garlic, cabbage, peas. T oasted almonds, pecans and walnuts; raisins; oranges. Carrots sweeten vegetable smoothies, soup, stews and other mixed
vegetables. Small, bunching “finger” carrots are excellent for pickling or canning whole. Bunching carrots are
short and may be slender or fat. Either way , they are very good for pickling. One example of a small
bunching finger carrot is Amsterdam Forcing (above). Pr eparation
Immerse carrots  in a sink full of cool water to which a drop o f food-safe
soap has  been added. Scrub, rin se and drain. Pat dry . Blanch whole or cut
carrots in boiling water for 4 m inutes. Lift out and plunge into cold water .Let stan d for 4 minutes. Drain and pat dry . Shred, slice or dice  carrots, or
cut into uniform sticks. Canning Carr ots
See detailed canning information, Preparing and Canning V egetables . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and scald the lids, funnel, ladle and tongs ( Pressure Canner Method ). 2. F or every 3 cups (750 mL) cut carr ots, bring 2 cups (500  mL) water
or br oth to a boil. 3. Pack whole or cut carr ots into jars either hot or raw . Make a Hot Pack:  Add carrots to gently boiling water or broth and boil for
5 minutes. Drain, reserving cooking liquid. Fill hot jars with hot carrots,
shaking the jar to pack fairly tightly . Pour hot cooking liquid over carrots,
leaving a 1-inch (2.5 cm) headspace. Run a thin non-metallic utensil around
the inside of the jar to allow air to escape. W ipe sealing edge of jars with a
clean, da mp, lint-free cloth. Position flat lids over the tops of jar s and hand-
tighten screw bands. OR
Make a Raw Pack:  F ill jars with w hole or cut carrots, shaking the jar to
pack fai rly tightly . Cover with hot water or broth, leaving a 1-in ch (2.5 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow ai r to escape. W ipe sealing edge of jars with a clean, damp, lint-free
cloth. Position flat lids over the tops of jars and hand-tighten screw bands. 4. Place jars in pr essur e canner . Pro cess carrots in a Pressure Canner
following manufacturer ’ s directions for steam pressure and time at your
altitude. 5. Cool, Label and Stor e:  T urn of f heat; let pressure return to zero
naturally . Once gauge shows 0 pressure, wait 2 minutes then open the vent. Unlock and remove canner lid. W ait 10 minutes then lift jars from canner
and place on a clean towel or rack. Do not re-tighten screwcarr ot jam
It’ s not Dundee Marmalade , but  it does give  that delicious c omestible a run
for the money . If you ar e patient and let the jars sit in the cupboar d for a
few wee ks befor e  opening, you will be r ewar ded with a jam that is worthy of
homemade scones and waffles. I like the good use of carr ots, and the way it
complements both sweet and savoury dishes. I can’ t str ess enough how important a heavy-bottomed pan is for pr eserving,
and this jam is a case in point. When testing this r ecipe, at step 3 I totally
ignor ed the cover ed pan, and b y the time I checked, given the amount of
steam escaping out fr om under the lid, I thought I had lost the batch. T o my
amazement, the mixtur e was not scor ched, and I thanked the high-quality
Maslin pan. A good Fr ench knife makes short work of the orange and lemon shr eds. Don’ t try to use  a shr edder or slicing blade of a food pr oces sor because
those tools will mangle the citrus. MAKES 6 CUPS (1.5 L)
1 orange, unpeeled
1 lemon, unpeeled6 cups (1.5 L) lightly packed shr edded carr ots (1–1/2 lb/750 g)
1 cup (250 mL) fr eshly squeezed
orange juice
1 tsp (5 mL) gr ound coriander 1/2 tsp (2 mL) gr ound allspice
1/2 tsp (2 mL) gr ound cumin
1/2 tsp (2 mL) salt
1 pkg (1–3/4 oz/49 to 57 g) fruit pectin crystals
5 cups (1.25 L) granulated sugar
 
1. Heat six 1-cup (250 mL) jars  in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 2. T rim the ends  of f orange and lemon. Cut each into thin slices and remove
the seeds. Stack 2 or 3 slices and cut into shreds. Repeat until all slices are
shredded. (I prefer the citrus fruits to be shredded rather th an coarsely
chopped because that distributes the citrus “hit” more evenly throughout. 3. In a Maslin pan or canning kettle, combine orange and lemon shreds,
carrots, orange juice, coriander , allspice, cumin and salt. Brin g to a boil
over hig h heat, stirring constantl y . Reduce heat, cover and boil gently for 20
minutes, stirring  occasionally . The liquid may almost be evap orated, but
that is fine. The important thing at this step is that the carrots and citrus peel
are tend er . If not, keep boiling, even if you have to add 1/2 cup (125 mL)
water to  keep the mixture from scorching. Stir frequently after 20 minutes
of covered simmering. 4. Remove from heat and stir in pectin until dissolved. Bring to a boil over
high hea t, stirri ng constantly . Add sugar all at once and return to a full
rolling boil, stirring constantly . Boil hard, stirring constantly , for 1 minute. 5. Remove from heat. Skim of f and discard any foam. Fill hot jars, leaving a
1/4-inch (5 mm) headspace. R un a thin non-metallic utensil around the
inside of the jar  to remove air bubbles and add more hot jam, i f necessary ,
to leave  a 1/4-inch (5 mm) hea dspace. W ipe rims, top with flat lids andscrew on  metal rings. Return jar s to the hot water bath, topping up with hot
water if  necessary . Bring to a  full rolling boil and process jars for 10
minutes ( Boiling W ater Method, Step by Step ). 6. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: Ca rrot jam  can be used as any other fruit jam, but I parti cularly like
it on  quick bread nut loaves and with savoury meat pies or w raps. Use it
as a  gla ze for cooked vegetable s: toss grilled or steamed vege tables in up
to 1 cup (250 mL) of the jam while hot, just before serving. This is also a
flavourful topp ing for fresh yogurt, or you can add a couple of
tablespoons (25 mL) to a V inaigrette Dressing or Salsa V erde. pickled baby carr ots
The sma ll, thin baby carr ots ar e best in this r ecipe. Use them  whole. Cut
stump, long-r oo t or fat carr ots into uniform sticks. Sometimes it’ s nice to
have these differ ent pickled c arr ots for a sandwich platter or salad
accompaniment. MAKES 10 CUPS (2.5 L)
4 lb (2 kg) fr esh carr ots, with tops attached
6 cups (1.5 L) apple cider vinegar
3 cups (750 mL) granulated sugar
2 tsp (10 mL) pickling salt
2 tbsp (25 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
2 star anise
 
1. Using a measure (such as a m etal spatula), trim tops of f carrots, leaving
about 1 inch (2.5 cm) of the ste ms attached. Soak carrots in a sink full of
cool water and s crub using a veg etable brush, being careful not to break of fstems at the crown. T rim the tiny rootlets at the tip of the carrots, leaving
the point intact. 2. B ring a lar ge saucepan of water to a boil over high heat. Add carrots and
cook for  4 minutes. Immerse i n cold water for 4 minutes. Drain and set
aside until needed. 3. Heat five 1-pint (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 4. In  a Maslin pan or canning ke ttle, combine vinegar , sugar and salt. Bring
to a boil  over high heat. Add spi ce bag, star anise and carrots. Cover , reduce
heat and  keep the mixture boiling for 5 minutes. Remove and d iscard spice
bag and star anise. 5. R emove from heat. Using a slotted spoon, fill hot jars w ith carrots,
shaking the jar to pack fairly ti ghtly . Leave a 1-inch (2.5 cm)  headspace. Pour hot brine over carrots throu gh a cheesecloth-lined funnel to within 1/2
inch (1 cm) of the top. W ipe rims, top with flat lids and scre w on metal
rings. Return jars to the hot water bath, topping up with h ot water if
necessary . Bring  to a full rolling boil and process jars for 10 minutes
( Boiling W ater Method, Step by Step ). 6. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Fr eezing Carr ots
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch and cut carr ots . Pack into containers, leaving a 1-inch (2.5 cm)
headspace. Remove air , label and seal. Freeze for up to 9 months.Clockwise from top right:  Asian Lime Pickles, Dilled Beans, Pickled Carrots, T urnips and Peppers,
Bread and Butter Pickles and Classic Dill Spears.P i c k l e s
THE CELEBRA TED ROMAN F ARMER, COLUMELLA  (AD 4 to
circa AD  70), whose agricultural writings in twelve volumes titled, De Re
Rustica,  wro te, “vinegar and hard brine are essential for making preserv es.”
It’ s true—both pickles and chut neys use brine (salt and water) along with
vinegar to preserve them and both are seasoned with herbs and spices. But
while chutney can trace its lin eage straight back to the chatni  of India,
pickles are truly international in their pedigree. Almost every country boasts a pickle (or several), that is to say , a brined or
corned vegetable. The Indian Achar;  I nd onesian acar , and achara from the
Philippines; V ietnamese cai chua and the carrot, date and onion achcharu  of
Sri Lan ka are all pickles featuring local papaya, pineapple, and/or
vegetables. Kore a, Japan and China have several pickled dishes, each with
their ow n ingredients and in s ome cases, special uses. The beni shoga
pickled ginger of Japan has been served with sushi and other raw fish dishes
for centuries. In T urke y , pickles are called tursu and in Greece, they say toupai. Some
Arab countries still use the Persian word, torshi,  and the word fo r Albanian,
Bulgarian, Serbian and Macedonian mixed pickles is turshi. In these
countries, cabbage, eggplant, turnips, beets, peppers and cucum ber are the
vegetables most often pickled. Local fish such as salmon, pike and eel
along with cockles, mussels an d winkles in vinegar began sho wing up on
tables in 16th century London. All over Scandinavia to this day , vinegar -
pickled herring appear on every smor gasbord. When N orth Am ericans use the word pickle  they mean pickled cucumber
almost exclusively . For them, olives and okra may be pickled and pickledpeppers, pickled onions, pickled eggs and even pickled watermelon rind is
eaten, but these are not usually referred to as pickles. It is thought that pekel,  a Dutch word f or brine, is the root for the English
term pickle but its use as a food predates recorded history . It’ s not by
chance that every sea-faring nation developed their own pickled foods,
because pickling  was an ef ficien t way to preserve food for long voyages. It
was thou ght tha t sauerkraut and pickles were an antidote for scurvy . From
the b uilders of China’ s Great W all to Julius Caesar , Napoleon and Queen
Elizabeth I, pickles were valued as a healthy food and a secret of beauty . I, fo r one, agre e with Thomas Jef ferson, who wrote, “On a hot day in
V ir ginia I know of nothing more comforting than a fine sp iced pickle,
brought up trout-like from the sparkling depths of that aromatic jar , below
the stairs in Aunt Sally’ s cellar .”
pickling spice
If you make yo ur own pickles, you should consider making  your own
pickling spice blends. The poin t is that fresh whole spices impart the zip
and com plex ess ence to the brin e. Be sure to purchase the ingredients from
a bu sy spice seller who keeps a fresh stock of whole spices and  turns them
over quickly . Make up enough for the preserving season and discard any
left over after si x months. Bay i s now available fresh in the produce section
of m any supermarkets; that is the best choice, so look there first . T ellicherry
whole b lack pep percorns from the Malabar Coast of India are  left on the
vine lon ger to develop lar ge, mature berries with a deep, rich flavour . Choose green (not white) carda mom pods: green indicates the freshness of
the pods , and their seeds will be full of camphor . Brown mustard seeds are
smaller than the yellow ones and are hotter in taste. Store th ese exceptionally fragr ant blends in a dark glass container away
from heat and li ght (definitely not over the stove!). If you must use a clear
glass con tainer , cover it with a strip of brown/Kraft paper . Y ou can purchase
commercial blends of pickling spice, but try to get a package fr om a recent
shipment, not one that has lingered on the shelf from the previous year(although that doesn’ t guarantee  it hasn’ t been wintering on the distributor ’ s
shelves). Y ou will need c heesecloth for the spice bags and for straining some of the
jams, so purchase at least a yard (3 ft/1 m) or more at a time. classic pickling spice blend
MAKES ABOUT 1 CUP (250 ML)
6 fr esh bay leaves 1 whole nutmeg
1 cinnamon stick, 3 inches (8 cm)
2 tbsp (25 mL) whole br own or yellow mustard seeds
2 tbsp (25 mL) whole allspice berries
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) whole T ellicherry black pepper corns
1 tbsp (15 mL) gr ound ginger
1 tbsp (15 mL) dill or fennel seeds
1 tbsp (15 mL) hot r ed pepper flakes
2 tsp (10 mL) cardamom seeds (fr om gr een pods)
2 tsp (10 mL) cumin seeds 1 tsp (5 mL) whole cloves
Stack th e bay leaves and, using scissors, snip thin strips crosswise through
the stack. Using a mortar and pestle or rolling pin, crush the nutmeg. Using a mortar and pestle or rolling pin, crush the cinnamon. In a bowl, combine spices. From the green bay strips, top centre, clockwise: yellow mustard seeds,
allspice berries, coriander seeds, T ellicherry black peppercorns, ground ginger , dill seeds, hot pepper
flakes, cardamom seeds, cumin seeds, whole cloves, cinnamon pieces, and whole nutmeg in the
centre. Mix well and spoon the spices into a dark glass jar with a tight-fitting lid. How to Make a Spice BagCut a 10-inch (25cm) square of doubled ch eesecloth and a 24-inch (60 cm) length of
thin string. Spoon the specified amount of pickling spice into the centre of the square. Bring up the edges of the cloth around the spices to make a pouch. Secure with the
string, leaving one long end to tie around the handle of the pot for easy removal after
boiling with the pickling liquids. curry pickling spice blend
Being blends of several dif ferent spices, curries reflect the personal
preferences of each individual who combines them. Some are very hot,
some are red, so me are yellow , s ome are green, and some are slightly sweet
with ani se overtones. For this p ickling spice blend, I have included more
fragrant and anise-flavoured sp ices than hot ones. Y ou can change the
amounts and add other spices, according to your own whims, to make it
your own. Fenugreek (between the coriander , left, and allspice, right) is the pyramid-shaped (or tri-corn, hence
the name) herb labelled T rigonella foenum-graecum. It gives curry its characteristic essence, so it is
essential to any curry blend. I find that curry spices are richer in flavour if dry-roasted before using. T o prepare, combine the
whole seeds in a spice wok for dry roasting over medium-high heat until fragrant. When roasting
spices, stir constantly and remove before they begin to smoke. Let cool and combine with turmeric
and ginger . Store in a cool, dark place for up to 6 months. Pictured here, clockwise from top left: redcayenne pepper strips, star anise, crushed cinnamon, whole mustard seeds, whole allspice berries,
fenugreek seeds, coriander seeds, Brazilian green peppercorns and cumin seeds. MAKES 1 CUP (250 mL)
6 dried cayenne pepper pods 2 star anise
1 cinnamon stick, 3 inches (8 cm)
2 tbsp (25 mL) whole br own or yellow mustard seeds
2 tbsp (25 mL) whole allspice berries
2 tbsp (25 mL) gr ound turmeric
2 tbsp (25 mL) fenugr eek seeds
1 tbsp (15 mL) coriander seeds
1 tbsp (15 mL) whole Brazilian gr een pepper corns
1 tbsp (15 mL) gr ound ginger
2 tsp (10 mL) cumin seeds
 
1. S tack the cayenne pepper pods and, using scissors, snip  thin strips
crosswise through the stack. 2. U sing a mortar and pestle or rolling pin, crush the star an ise pod and
seeds. B elow , I am using a cast iron mortar and pestle for crush ing a small
amount of bark spices. 3. Using a mortar and pestle or rolling pin, crush the cinnamon. 4. In a b owl, com bine cayenne strips, crushed star anise, crushed cinnamon,
mustard seeds, allspice berries, t urmeric, fenugreek, coriander , peppercorns,
ginger a nd cumin seeds. Mix we ll and spoon the spices into a d ark glass jar
with a tight-fitting lid. Label and store away from heat and light.f i v e - s p i c e  b l e n d
It is said that the traditional spices in this blend r epr esent the five tastes:
sweet, so ur , bitte r , pungent and salty . Make at least 1/2 cup (125  mL) of the
blend an d use in stir -fry dishes or with rice casser oles. Ther e ar e mor e than
a few variations for this spice bl end, but most use the five basic spices I list
her e. Some r ecipes use fagar a instead of pepper corns and some add
car damom, ginger or licorice to the basic five. Y ou can dry-r oast the whole
spices b efor e co mbining them or simply crush with a mortar and pestle, or
with a r olling p in. Once the spices ar e crushed and combined, stor e in a
dark glass container in a cool spot.MAKES 1/2 CUP (125 mL)
2 tbsp (25 mL) fennel seeds
2 tbsp (25 mL) crushed star anise
1 tbsp (15 mL) crushed cinnamon
1 tbsp (15 mL) whole cloves
1 tbsp (15 mL) whole black pepper corns
 
1. I n a bowl, combine fennel seeds, star anise, cinnamon, cloves and
peppercorns. T ransfer to a dark glass jar; cover , label and store in a cool
spot. C u c u m b e r s
COLUMBUS INTRODUCED THE CUCUMBER (CUCUMIS
SA TIVUS)  to North America in 1494 on the island of Haiti. As waves of
Europeans came  to the New W orld—first the Spanish, French and English
—they brought their own seeds and grew them in settlement gardens. Strictly speaking , cucumbers are the fruit of the plant, although we think of
them as vegetables. Good Pr eserving V arieties
There are many varieties of cucumbers, including the lar ge, smooth
greenhouse-grown English cucumber—not for preserving, but a great table
cucumber thanks to its delicate flavour and tender , seedless fles h. For fresh
summer salads, I like the Engli sh cucumber because it fits the  tube of my
food processor and can be sliced into very thin rounds. There are many varieties of cuc umbers: small pickling varieties; Japanese
cucumbers, whi ch may be roun d or pointed, with soft spines; and seedless
types. These are just a few of the many excellent picklin g varieties:
Ballerina, Boston Pickling, Pioneer , Miss Pickler Hybrid, County Fair
Hybrid, Bush Pickle Hybrid  and Eur eka Hybrid. Pur chasing/Storing
1 lb (50 0 g) pickling cucumbers yields 3-1/2 cups (875 mL)
crosswise slices. Y ou wil l need 1 lb (500 g) for e ach quart (1 L) jar of sliced
cucumber , more for spears or lengthwise slices.Fresh pickling cucumbers should not be waxed, but if they are, they must be
peeled s ince wa shing will not r emove the wax. Look for fresh,  firm, well-
shaped cucumbers that are not too lar ge or overmature. Cucumbers are
usually bright green, with white tips. Good W ith
Herbs such as dill, basil, bay , thyme, chervil. Spices s uch as cinnamon, ginger , cloves, nutmeg, cumin,
coriander , mustard, cardamom. Sour cream; all flavours of vinegar . Other vegetables, such as fennel, peppers, celery , radish,
leeks, daikon, zucchini. Pr eparation
Scrub in cool water to which a drop of food-safe soap has b een added. Rinse and pat dry . b r e a d  a n d  b u t t e r  p i c k l e s
Some pickle r ecipes take seven days; others ar e quick and just need to be
r efrigerated after a quick boil. This r ecipe can be completed in a day , but
start in the morning or at least by early afternoon, and do n’ t skip the
soaking stage. These ar e sweet pickles meant to accompany sandwiches,
light meals and lunches. I always look forwar d to seeing them on picnic
tables, at barbecues and on paper plates all summer . In winter , they bring
back memories of all those alfr esco meals.This recipe is a good example of how having the right tools to do the job can really save time and
ef fort. In the photo above, I used a continuous slicer attachment on the KitchenAid stand mixer to
quickly dispatch 12 cups (3 L) of cucumber slices. I love garlic but never add it to my br ead and butter pickles, pr eferring the
sweetness on its own, with just a hint of the ginger and fennel . If you like
garlic, you can add 4 or mor e cloves, thinly sliced, in step 1. The br own
sugar gives a dark tinge to the brine; if you want a lighter , clea r brine, use
granulated sugar in its place. MAKES 10 CUPS (2.5 L)
3–1/2 lb (1.75 kg) pickling cucumbers, sliced
(1/4 inch/5 mm), about 12 cups (3 L)
4 onions, thinly sliced
1/2 cup (125 mL) pickling salt
3 cups (750 mL) white vinegar
1 tbsp (15 mL) grated fr esh gingerr oot
1 tsp (5 mL) fennel seeds
1 cup (250 mL) granulated sugar
1 cup (250 mL) lightly packed br own sugar
 
1. Ina non-reactive bowl or crock, combine cucumbers, onions and salt. Mix
well, co ver with cold water and let stand at room temperature for 2 hours.Drain in  a colander over a sink. Rinse with cold running wate r and drain
well. 2. Heat five 1-pint (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 3. In a Maslin pan or canning kettle, combine vinegar , ginger and fennel
seeds. Bring to a boil over high heat, stirring constantly . Add granulated and
brown sugars, stirring to dissolve before adding the next cup. Stir in
cucumbers and onions and return to a boil. Boil for 1 minute and remove
from heat. 4. P ack hot jar s with cucumber and onions, leaving a 1/2-inch (1 cm)
headspace. Ladl e hot pickling liquid over vegetables, leaving a 1/2-inch (1
cm) hea dspace. Run a thin non- metallic utensil around the inside of the jar
to allow air to escape. Add more hot brine, if necessary , to leave a 1/2-inch
(1 cm) headspace. W ipe rims, top with flat lids and screw on metal rings. Return jars to th e hot water ba th, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 10 minutes ( Boiling W ater
Method, Step by Step ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year .c l a s s i c  d i l l  s p e a r s
Just about the t ime that cucumbers ar e perfect for pickling, a long comes
dill bloo ming an d looming tall in the gar den. The first gar dener or cook
who loo ked out over the plot and thought to marry the cool, c risp, mildly
clear ta ste of “cukes” with that of the warm, pungent, slightly sharp old
Norse herb and its hint of caraway must have been a culinary genius. Note: Th ese amounts fill four 1-pint (2-cup/500 mL) jars. If you wish to fill
four 1-q uart (1 L) jars, you cannot simply double the amounts. For four 1-
quart (1 L) jars, increase the amounts by roughly 2-1/4 times the measures
below , and use lar ge cucumbers, cut into eighths. MAKES 8 CUPS (2 L)
3 lb (1.5 kg) small to medium cucumbers (see note above)
1 head fr esh dill
2 cups (500 mL) white vinegar 1 cup (250 mL) cider vinegar
3 cups (750 mL) water2/3 cup (150 mL) granulated sugar
1/3 cup (75 mL) pickling salt
2 tbsp (25 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag 4 cloves garlic 8 allspice berries
 
1. W ash and drain cucumbers  following directions. Cut one end of f each
cucumber so that it is 1 inch (2.5 cm) shorter than the jars, and q uarter each
lengthwise, so that you have 4 spears from each length of  cucumber . Reserve cut-of f cucumber ends  for Bread an d Butte r Pickles  o r for Asian
Lime Pickles . 2. Snip the stems of the dill florets close to the point where they all join the
stem, leaving them long. The stems act like a handle for inserting and
removing the dill from the jars. Y ou will need about 4 florets per jar , 16 in
total. 3. Heat four 1-p int (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 4. In a Maslin pan or canning kettle, combine white and cider vinegars,
water , s ugar , sa lt and spice bag. Bring to a boil over high heat, stirring
constantly , until sugar and salt are dissolved. Reduce heat and boil gently ,
stirring occasionally , for 15 minutes. 5. P ack cucumber spears into ho t jars and add up to 4 florets of dill, using
the stem to pack them between  the spears. Add 1 clove of g arlic and 2
allspice berries to each jar . 6. L adle hot bri ne into jar to cover cucumbers, leaving a 1/2- inch (1 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to escape. Add more brine if necessary to maintain a  1/2-inch (1
cm) hea dspace. W ipe rims, top with flat lids and screw on m etal rings. Return jars to th e hot water ba th, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 15 minutes ( Boiling W ater
Method, Step by Step ).7. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . a s i a n  l i m e  p i c k l e s
Easy to make and stor e, these pickles can be fr ozen in convenient 1- or 2-
cup (250 or 500 mL) fr eezer containers or bags. Developing a fr eezer pickle
was a new adve ntur e for me—as far as I know , ther e ar e no r ecipes for
them. I wonder ed if they would be too soft; while ther e is no doubt that the
cucumber is softer than in trad itional pickle r ecipes, the textur e held up
amazingly . I think the key is to thaw the pickles in the r efrigerator . Y ou can  make and use these pickles almost immediately with out fr eezing
them—they will stor e for up to 2 weeks in the r efrigerator . Either way , do
not s kip the salting pr ocess as explained in step 1 because it dr aws out the
water , which makes for a crisper pickle. MAKES 8 CUPS (2 L)
8 cups (2 lb/1 kg) cucumber coins
(about 1/4 inch/5 mm thick) 2 tbsp (25 mL) coarse salt 1–1/3 cups (325
mL) ric e vinega r 2/3 cup (150  mL) granulated sugar 2/3 cu p (150 mL)fr eshly squeezed lime juice
1/2 cup (125 mL) nuoc nam (V ietnamese fish sauce)
1 r ed bell pepper , diced (1/4 inch/5 mm)
2 tbsp (25 mL) hot r ed pepper flakes
2 tbsp (25 mL) finely chopped candied
ginger
2 stalks lemongrass, cut to fit the container , optional
 
1. In  a lar ge non-reactive conta iner , combine cucumbers and salt. T oss to
mix well. Cover with cold wat er and let stand at room temperature for 3
hours. 2. Mean while, i n a saucepan, c ombine vinegar and sugar . Bring to a light
simmer over medium heat, stirr ing constantly . When sugar has completely
dissolved, remove from heat and let cool. 3. Using a colan der and working in batches, if necessary , drain and rinse the
cucumbers well  under cold water . Drain well. In a lar ge non-reactive
container , combine cucumbers, vinegar solution, lime juice, fish sauce,
peppers, hot pepper flakes and ginger . Pack into two 1-quart (1 L) freezer
bags and add 1 stalk of lemongrass, if using. Leave a minimum 1-inch (2.5
cm) headspace; press out air . Seal and freeze. Thaw in  the refrigerator for about 8 hours or overnight before se rving. Store
thawed pickles in the refrigerator for up to 1 week. Fr eezing Cucumbers
Due to their high water content, I do not recommend freezing cu cumbers as
a viable method for preserving them. E g g p l a n t
A M EMBER OF THE NI GHTSHADE F AMIL Y ,  which includes
potatoes, tomato es and peppers, eggplant (Solanum melongena)  bears fruit
that is actually a berry , but which we eat as a vegetable. Good Pr eserving V arieties
Eggplants vary in length (from 2  to 12 inches/5 to 30 cm) and shape—they
can be round, oblong or pear -li ke. Most North Americans expect that the
skin of an eggpl ant will be deep purple and shiny , but eggplant s can range
from pu re white  to pink, bur gu ndy , violet, blue, red and gree n, to black;
they can also be  striped. Any o f the varieties can be frozen, but the best
ones for  canning or pickling are  those that are small and either round, long
or oblong. There are excellent small types among the Japanese , Asian and,
especially , Thai varieties. T eardr op T ypes
Most common in North America are glossy purple-black eggplants in the shape of a teardrop. Classy
Chassis is a good example of this type. Thai T ypesKurume Long is a long and thin Thai eggplant, good for pickles. Round T ypes
A great eggplant for pickling and roasting whole, V iolet Prince is small and round with pink to light
purple skin. Other T hai V ari eties: Thai Gr een; Thai Round Gr een  ( sm all, light gr een
skin);
Hybrid White Ball  ( sm all, round, w hite skin); Hybrid T iger  (small, round
with dark green striped shoulde r); Hybrid Gr een Doll  (small, egg-shaped,
crisp and good for pickling); Petch Siam  (round, green w ith dark green
stripes). Indian T ypes: Some Indian-type eggplant cultivars include Hybrid Chu-
Chu,  w hich is tiny and pear -shaped with bur gundy skin; Hybrid Southern
Pink,  which is round and has purple-pink skin. Japanese T ypes: Hybrid Mangan,  high -gloss black; Kurume Long,  glossy
purple-black skin, long.Chinese T ypes: Ping-T ung Long  is a T aiwan variety that is long, with
purplish glossy skin. It adds colour and interest to pickles, especially if you
can get it when tiny . Other C hinese V arieties: Long White Angel  (long white hybrid); Purple
Ball  (small, round, dark blue skin); Purple Excel  ( lon g, t ender , b ur gundy-
purple skin); Ma-Zu Purple  (very long, purple skin). Pur chasing/Storing
1 lb (500 g) yields about 2 cups (500 mL) diced eggplant. Y ou will need 1- 1/2 lb (750 g) for each quart (1 L) jar , less if
using mini whole eggplant. Select fi rm fruits with a uniform glossy colour and that are hea vy for their
size. Ch oose small rather than lar ge fruit. A void eggplants wit h spongy or
dark brown spots. Store in the refrigerator for up to 3 days. Good W ith
Herbs su ch as basil, bay , thyme, sage, rosemary; spices such
as cumi n, curry blends, garam masala, cinnamon, cloves,
allspice, nutmeg. Other vegetables, such as onions, garlic, hot and sweet bell
peppers, tomatoes. Pistachios, Brazil nuts and walnuts; sesame seeds. Parmesan and other hard Italian cheeses; mozzarella. Poultry , lamb, pork, fish. Pr eparation
Remove the stem end. The skin of the tiny or immature eggplant is tender
and edib le, so leave it on, espe cially if pickling. As eggplants mature, the
skin toughens and becomes b itter , so peel the lar ge mature ones. For
canning or freezing, blanch eggplant cubes or slices in boiling water for 4
minutes. T o prevent discolouration, add 1/2 cup (125 mL) lemon juice per 1gallon (4 L) of water . Immerse in cold water for 4 minutes. Drain and pat
dry . In additi on to blanching, eggplan ts can be salted in order to draw out excess
water . Use 2 tbsp (25 mL) salt for every eggplant. Peel or leave peel on;
trim aw ay blossom ends and sl ice eggplants lengthwise or crosswise into
1/4- to 1/2-inch (5 mm to 1 cm) slices. Lay slices on clean, lint-free towels
or s everal layers of paper towels. Sprinkle salt over top and let stand at
room tem perature for 1 to 3 hours. Rinse, drain and immediatel y blanch for
3 minutes following instructions above. Canning Eggplant
See detailed canning information, Preparing and Canning V egetables . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and scald the lids, funnel, ladle and tongs ( Pressure Canner Method ). 2. P r epar e eggplant by blanch ing or by salting and blanchin g following
instructions. 3. Pack eggplant slices or cubes hot. Hot Pack Method:  Fill  hot jars with hot eggplant cubes or slices, shaking
the jar to pack fairly tightly . Pour hot water over top, leaving a 1-inch (2.5
cm) hea dspace. Run a thin non- metallic utensil around the inside of the jar
to allow air to escape. Add more hot water , if necessary , to leave a 1-inch
(2.5 cm) headspace. W ipe sealing edge of jars with a clean, damp, lint-free
cloth. Position flat lids over the tops of jars and hand-tighten screw bands. 4. P lace jars in  pr essur e canner . Use a P ressure Canner accordi ng to the
chart below for Dial-Gauge or follow manufacturer ’ s instructions.5. Cool, Label and Stor e:  T urn of f heat; let pressure return to zero
naturally . Once gauge shows 0 pressure, wait 2 minutes then open the vent. Unlock and remove canner lid. W ait 10 minutes then lift jars from canner
and place on a clean towel or ra ck. Do not re-tighten screw ba nds. Let the
jars cool  to room temperature. T his may take from 12 to 24 hours. Remove
and store screw bands. Check lid seals ( Pressure Canner Method ). W ipe and
label sealed jars. Store in a cool, dark place. e g g p l a n t  c a p o n a t a
In Italy , this thick dip is most often served with garlic br ead as antipasto,
but can also be spr ead on vegetables in hors d’oeuvr es or with gr eens as a
starter . I find th at it is also very good when tossed with cook ed pasta or
rice. Don’ t rush the cooking of the vegetables, especially the eggplant. Use a
heavy-bottomed cover ed saucepan or skillet over medium-low heat. If you
sweat th e onions and garlic ove r very low heat with a lid on the pan, you
don’ t have to sti r as often, and the onions will caramelize to be come sweet. Y ou can add shr edded carr ots, chopped r ed or gr een bell peppers, pine nuts
or raisins to this basic r ecipe.MAKES 4 CUPS (1 L)
1/3 to 1/2 cup (50 to 125 mL) olive oil, divided
4 cups (1 L) fr esh or fr ozen (thawed) eggplant cubes
3 onions, chopped
4 cloves garlic, finely chopped
2 cups (500 mL) skinned, seeded and chopped plum (or Roma)
tomatoes
1/2 cup (125 mL) chopped celery
1/4 cup (50 mL) shr edded fr esh basil
20 black olives, pitted and r oughly chopped (1 can, 14 oz/398 mL,
drained)
1 tbsp (15 mL) drained capers
2 tbsp (25 mL) fr eshly squeezed lemon juice or balsamic vinegar
2 tsp (10 mL) granulated sugar , optional
 
1. Heat 2 tbsp (25 mL) of the olive oil in a lar ge, deep heav y-bottomed
saucepan or skillet over medium-low heat. Add just enough eggp lant so that
it cooks in singl e layer . Cook, stirring frequently , placing the lid  on the pan
between stirring. Cook in batches, transferring the soft, brown cubes to a
plate. Add more oil to the pan as needed. Set browned eggplant aside. 2. Add 2 tbsp (25 mL) more oil  to the saucepan and heat. Add onions and
garlic an d cook,  stirring frequently , for 7 minutes or until soft and golden. Add tomatoes and celery and cook over medium heat, stirring frequently ,
for 5  mi nutes or until celery is tender . Add basil, olives, cape rs and friedeggplant. Cook for 1 minute, stirring constantly . Stir in lemon juice and mix
well. T aste and add sugar if required. 3. Freeze in 1/2- to 1-cup (125 to 250 mL) containers for up to 4 months. Use: Sp read cap onata on slices of French bread or toasted bagels for an
hors d’o euvre ( see Beef Bites ); to ss with cooked rice or pasta for a main
dish. Serve over steamed or gri lled vegetables. Combine with cooked rice
and use as a stuf fing for zucchini, tomatoes or bell peppers. b e e f  b i t e s
If you have Eggplant Caponata  pr e par ed and fr ozen, you can make these
elegant appetize rs or hors d’oe uvr es in no time. For a cocktail party , they
ar e hearty and easy to manage on a cocktail napkin. When made with
bagels or ciabatta br ead and har d-boiled egg or tuna, they make a delicious
sandwich for lunch. HAKES 12 SLICES
1 cup (250 mL) Eggplant Caponata , thawed if fr ozen
1 stick Fr ench br ead, cut diagonally into 12 slices
1 cup (250 mL) fr esh baby spinach leaves
12 slices grilled beef
12 Parmesan cheese curls
Spread c aponata on bread slices. Layer with spinach leaves a nd top with
grilled beef. Garnish with Parmesam cheese curls. p i c k l e d  b a b y  e g g p l a n t
Use who le tiny r ound, oblong or long (finger) eggplants. If you ar e close to
an A sian market, it is quite possible that you will be able to get severaldiffer ent varietie s and colours of mini eggplants for this r ecipe. For this
pickle mix, tiny hot or sweet chile peppers add colour and nip to the pickles. Y ou can  also combine eggplants with other miniatur e vegetables, like baby
corn or carr ots, or any of the dwarf squash varieties. Someti mes market
gar deners gr ow dwarf vegetab les; they ar e beautiful in this r ecipe with
small finger eggplants. MAKES 8 CUPS (2 L)
8 cups (2 L) miniatur e eggplants or mixed
vegetables (see above) 1/4 cup (50 mL) fr eshly squeezed
lemon juice 3 cups (750 mL) rice vinegar
1/2 cup (125 mL) water
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
 
1. Bring  a lar ge pot of water to  a boil. Add lemon juice and eggplants (or
eggplants and other baby vegeta bles). Cook vegetables for 5 to 7 minutes or
until tender -cris p. Remove eggplants when tender , which may be before
other ve getables are done. Drain and rinse with cold water . Drain and pat
dry . 2. Heat four 1-p int (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 3. In  a Maslin pan or canning ke ttle, combine vinegar and water . Add sugar
and spic e bag. Bring to a boil over high heat, stirring constantly . Reduce
heat and  boil gently , stirring oc casionally , for 10 minutes. Remove spice
bag and add vegetables. Boil gently stirring occasionally for 3 minutes. 4. S kim of f and discard any foam. Using tongs or a slotted sp oon, fill hot
jars with vegetables, leaving a 1/2-inch (1 cm) headspace. Po ur hot brine
over top , leaving a 1/2-inch (1 cm) headspace. Run a thin n on-metallic
utensil around the inside of the  jar to allow air to escape. Ad d more hotbrine, if  necessa ry to leave a 1/2-inch (1 cm) headspace. W ip e rims, top
with flat lids an d screw on met al rings. Return jars to the hot water bath,
topping up with hot water if n ecessary Bring to a full rolling boil and
process jars for 10 minutes ( Boiling W ater Method, Step by Step ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Fr eezing Eggplant
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. B lanch cubed or sliced eggplant . Pac k in to conta iners, leaving a 1-inch
(2.5 cm) headspace. Remove air , label and seal. Freeze for up to 9 months.F e n n e l
AN A ROMA TIC PLANT THA T IS NA TIVE T O THE
MEDITERRANEAN,  fennel (Foeniculum vulgar e)  produces fennel seed
and the essentia l oil, but this plant does not grow an edible swollen bulb. Foeniculum vulgar e dulce  i s the p lant tha t produces a bulbous end at the
bottom o f its leaf stalks. Known  in various parts of Europe as sw eet, Roman
or Florence fennel, or finocchio in Italy , this fennel cultivar produces a
vegetable compo sed of thick, hollow leaf stalks; they overlap each other at
the base of the stem to form an edible, fat bulb. The white, crisp, slightly
anise-tasting bul b is most often sliced thin and added to salads or cooked au
gratin. Good Pr eserving V arieties
Rather than canning fennel on i ts own, it is more often pickled or added to
other ve getables and canned in a sauce. All varieties listed below are F . vulgar e dulce. Romanesco:  A  late-summer fennel, which fo rms lar ge, succulent bulbs that
are tasty and sweet. Zefa fino:  Lar ge bulb; sweetly anise. Pur chasing/Storing
1 lar ge fennel bulb yields about 3 cups (750 mL) firmly pack ed chopped
fennel. Choose bulbs that are firm and show no signs of drying out. Some slight
yellowing or bruising is accepta ble since the outer layers can be removedduring preparation. Store fenn el tightly wrapped in the refrigerator for
several days. Good W ith
Seeds: Marjoram , thyme, summer savory , basil, rosemary
and lavender to make herbes de Provence. Bulb fennel: V egetables such as onions, leeks, tomatoes,
garlic, eggplant; fruits such as oranges, blueberries. Mild fish such as tilapia sole whitefish. Pr eparation
T rim away and discard the round hollow stalks at the top of the bulb. Cut
out and discard the hard white  core. Quarter , slice or chop the bulb and
immerse in cool water to which up to 1/4 cup (50 mL) lemon jui ce has been
added. Canning Fennel
Fennel does not produce a good canned product on its own, but when
canned in tomato sauce, the result is very good as with Roasted T omato,
Fennel and Basil Relish . f i n o c c h i o  à  l a  g r e c q u e
If this r ecipe could decide what it is—Italian, Fr ench or Gr eek—it could be
claimed by one country .
_OceanofPDF.com_Preserving_-_Pat_Crocker.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        MAKES 6 CUPS (1. 5 L)
10 cups (2. 5 L) chopped r ed or black plums
1–1/2 cups (375 mL) chopped onions
1/2 cup (125 mL) chopped dates
3 cloves garlic, finely chopped
1 dried cayenne pepper, crushed
2 tbsp (25 mL) finely chopped candied ginger
1 tbsp (15 mL) finely chopped tamarind (see above)1 cup (250 mL) water
1/4 cup (50 mL) fr eshly squeezed lemon juice
1 cup (250 mL) packed br own sugar
2/3 cup (150 mL) rice vinegar
1 tsp (5 mL) gr ound cinnamon
1/2 tsp (2 mL) salt
 
1. In a Maslin pan or canning kettle, combine plums, onions, dates, garlic,
cayenne pepper,  ginger and tam arind. Add water and lemon juice and bring
to a boil, stirring constantly, ove r high heat. Reduce heat to low, cover and
simmer, stirring occasionally for 30 minutes or until plums are soft. 2. Mean while, s terilize six 1-cup (250 mL) jars, and scald the lids, lifter,
funnel and tongs ( Boiling W ater Method, Step by Step ). 3. Press plum m ixture through a food mill or sieve and return the purée to a
clean pan. Bring to a simmer ov er medium heat. Stir in the sugar, vinegar,
cinnamon and salt. Bring to a boil, stirring constantly. Reduce heat to low
and simmer for about 40 minu tes, stirring occasionally, until the mixture
reaches a thick consistency. 4. Fill hot jars, leaving a 1/4-in ch (5 mm) headspace. W ipe rims, top with
flat lids and scre w on metal ring s. Return jars to the hot water b ath, topping
up with hot water if necessary. Bring to a full rolling boil and process jars
for 15 minutes ( Boiling W ater Method, Step by Step ). 5. T ransfer to a cooling rack to c ool completely Check seals, label and store
in a cool place for up to 1 year. Use: Th is tart-sweet sauce excels as a condiment for stir-fried dishes,
meatballs and egg rolls. Use it as a dipping sauce for po rk, beef or
chicken satay. g r i l l e d  s a l m o n  w i t h  a s i a n  p l u m  s a u c e
Pink and plump, salmon is c omplemented by the lightly spiced and
delicately fragrant Asian Plum Sauce. The plum sauce gives a pr ofessional
finish to the grilled fish. T r out and whitefish ar e excellent in place of salmon
her e. When I want a change fr om grilled fish, I poach it (see serving
suggestion below) and chill it for a delicious light lunch. Y ou can use either Spiced Golden Plum Jam  or any of the stone fruit
pr eserves in this book (for example, Peach and Onion Chutney ) in place of
the Asian Plum Sauce. Grill or barbecue heated to high
MAKES 2 OR 4 SER VINGS
2 or 4 fr esh salmon fillets
2 or 4 tbsp (25 or 50 mL) olive oil
1/2 or 1 cup (125 or 250 mL) Asian Plum Sauce  (or stor e-bought)
 
1. B rush both sides of salmon fillets with olive oil. Arrange fish in a grilling
basket o r directly on the grill. Cook for 4 minutes. T urn and  cook for 3
minutes longer, then check for doneness. Salmon is done whe n the flesh
turns fro m trans lucent to opaque and flakes easily with a fork. C ook second
side longer if required.
The citrus fruits are used to add a sweet and sour taste to the sauce.
What is the purpose of the citrus fruits in the Asian Plum Sauce recipe?
Store the canned pickles in a cool, dark place for up to 1 year.
What is the recommended way to store the canned pickles?
No, it is not recommended to freeze the pickling cucumbers.
Can you freeze the pickling cucumbers?
The spices add flavor and aroma to the pickling liquid.
What is the purpose of the spices in the pickling spice blend?
No, fennel does not produce a good canned product on its own, but it can be canned in tomato sauce with good results.
Can you use fennel on its own for canning?
Store the canned eggplant in a cool, dark place for up to 1 year.
What is the recommended way to store the canned eggplant?