Heat three 1-cup (250 mL) ja rs in boiling wate, and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 5. F ill hot jars, leaving a 1/4-inch (5 mm) headspace. Run a thin non-
metallic utensil around the insid e of the jar to allow air to escape. Add more
hot catsup, if necessary to leave a 1/4-inch (5 mm) headspace. W ipe rims,
top with flat lids and screw on m etal 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 ). 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: I am add icted to enjoying this catsup with a good ol d-fashioned
breakfast—eggs, bacon, home fries, the works—but it is so much more
useful than that. It tops baked meat loaf and brings a real home-style
finish to  any dish with which co mmercial ketchup might be served. I have
not yet tried it to make baked b eans, but I do believe the originator of this
recipe, who claims that it is very nice with them.b l a c k  f o r e s t  m e a t  l o a f
This is such a r etr o, comfort r ecipe, but with an updated twist. Wher e our
mothers and grandmothers might have thought that adding half a cup of
commer cial chil i sauce to their standar d gr ound meat and onion  loaf was a
daring step, our dazzling, jewel-flecked gr ound turkey mixtur e is taken to
another level with the addition of Black For est Jam. It’ s easy and very tasty . 9- x 5-inch (3 L) loaf pan, lightly oiled, lined on the bottom with
par chment paper
Pr eheat oven to 375°F (190°C)MAKES 8 SER VINGS
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onions
1 r ed bell pepper , diced
1 small zucchini, diced
2 cloves garlic, minced
1–1/2 lb (750 g) lean gr ound turkey
1/2 cup (125 mL) fine dry br ead crumbs
1 cup (250 mL) fr esh or fr ozen corn kernels
1/4 cup (50 mL) chopped fr esh parsley
1 tbsp (15 mL) fr esh thyme leaves
1 tsp (5 mL) gr ound cumin
1/4 tsp (1 mL) gr ound nutmeg
1 large egg, beaten salt and pepper
1 cup (250 mL) Black For est Fr eezer Jam , divided
 
1. In a skillet, heat olive oil ov er high heat. Add onions and sauté for 3
minutes. Add red pepper , zucchini and garlic and cook, stirring frequently ,
for 5 minutes or until vegetables are almost soft. Set aside to cool. 2. In  a bowl, combine ground turkey , bread crumbs, corn, par sley , thyme,
cumin, n utmeg a nd egg. Mix we ll to combine. Season with salt and pepper . Add oni on mixt ure and 1/2 cup  (125 mL) Black Forest Freez er Jam. Stir
well to combine . Gently press th e mixture into prepared loaf pa n. Bake for
1 ho ur . B rush remaining Black F orest Jam over the top of the m eat loaf and
bake unt il the internal temperature reaches 160°F (71°C) on an instant-read
meat the rmometer , about 30 to 40 minutes. Remove from the oven and let
stand for 15 minutes before slicing and serving. Pass extra jam. Serve cold the next day with a green salad and a dressing made with 1/4 cup
(50 mL)  Black Forest Freezer Ja m and 2 tbsp (25 mL) balsamic vinegar . It’ s
perfect for a luncheon, along with crusty country bread. Fr eezing Currants
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. D ry P ack, Un sweetened:  Fill  pint (2-cup/500 mL) or quart (1 L) freezer
containers with whole currants, leaving a 1/2-inch (1 cm) headspace. Seal,
label and freeze. OR
Dry Pack, Sweetened:  Fill  pint (2-cup/500 mL) or quart (1 L) freezer
containers with whole currants 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) of prepared fruit. Squeeze out air; leave 1-inc h (2.5 cm)
headspace. Seal, label and freeze. OR
Crush:  Using a potato masher , crush currants in a non-reactive bowl. For
every qu art (1 L) of crushed cur rants, add 1–1/2 cups (375 mL ) granulated
sugar . Stir until the sugar is diss olved. Pack into freezer containers, leaving
a 1-inch (2.5 cm) headspace. Seal, label and freeze.G o o s e b e r r i e s
THRIVING IN  COOLER CLIMA TES,  gooseberries are an old favouri te
of gardeners and home preservers. Gooseberries are easy to grow , produce
abundant fruit and are a cinch to transform into fruity-floral jellies, jams
and other preserves. Some varieties are green when fully ripe. These are
usually very tart. Other varietie s ripen to translucent red (alm ost purple);
their flavour is sweeter , and they are full of juice. Good Pr eserving V arieties
There are basically two catego ries of gooseberry: the American (Ribes
hirtellum),  wh ich produces smaller fruit but is disease resistant, and th e
lar ger European gooseberry (Ribes uva-crispa). Most gooseberries have
long spines that need to be snip ped of f at both ends of the berry , but there
are s ome varieties that are spin eless, making them less time-consuming to
prepare. A nip from a gooseberry thorn, shown above, can be quite painful, so it is no wonder that thornless
varieties have been developed. Hinnomaki Red:  A good variety to grow because it is disease resistant;
deep red berries that give preserves good colour . Invicta:  Good flavour; good for canning. Leveller:  A  traditional g ooseberry in shape; yellow to green colour andflavour t hat is sweet-tart with pineapple/strawberry overtones; v ery good in
jams and other preserves. This red gooseberry variety has been picked before all the berries are fully ripe. The smooth skin and
lack of stem spike make it an easy variety to clean. Pur chasing/Storing
• 1 lb (500 g) yields about 3-1/4 cups (800 mL) gooseberries. • Y ou will need 1 lb (500 g) for each quart (1 L) jar . Select fi rm, dry berries with a deep sheen. Use as soon as possi ble. Store in
a cool place or in the refrigerator for up to 2 days. W ash just before using. Good W ith
• Herbs such as sweet cicely , basil, bay , thyme, chervil; spices such as
cumin, coriander . • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg. • Semi-soft cheeses such as havarti, Boursin; medium-age cheddars, colby . • Other fruit, such as apples, pineapples, peaches, nectarines, currants. • T oasted almonds, pecans and walnuts; raisins, currants. • Freshwater fish such as perch, whitefish, bass, trout. Pr eparation
Using scissors, snip of f spiny stems and tails. Fill a sink or basin with cool
water and add tr immed gooseberries. Swish and allow the leave s and other
debris to float to the top to be skimmed of f. Lift out berries using a sieve or
slotted spoon. Pick over and remove any remaining spines and stems. Canning GooseberriesSee detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Heavy Syrup:  In a lar ge saucepan, combine 3 cups (750 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Makes 6 cups (1.5 L) syrup, enough  for four or
five 1-quart (1 L) jars of gooseberries. Note:  Use  medium syrup (2 cups/500  mL sugar to 4 cups/1 L water)  if the
gooseberries are red and sweet. 3. Pack gooseberries into jars either hot or raw . Make a  Hot Pack:  Set  4 cups (1 L) gooseberries i nto a metal colander or
sieve. C arefully lower the colander into the gently boiling syrup and heat
for 3 0 seconds. Lift out of the s yrup and drain over an empty dish or pan. Using a slotted spoon, fill hot jar with hot gooseberries, shakin g the jar to
pack it. Cover gooseberries with hot syrup, 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 hot syrup, if necessary , to leave a 1/2-inch (1
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 r ocess gooseberries in a  canner:  U se a Boilin g W ater Canner
according to the chart below . OR
Process gooseb erries in a Pr essure Canner following manufacturer ’ s
directions for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. b e r r i e d  p a v l o v a
I kee p th is simple dessert in my r epertoir e for any season, but especially for
winter when berries ar e so appr eciated. Any pr eserved whole berry will be
spectacular; a combination of the gr een gooseberries and any r ed berry ,
like currants or elderberries, makes this light dessert a fes tive end to
holiday meals. T o keep life very simple, make the meringue base up to 24
hours in advance and keep cool in a br eathable container (not plastic). Better still, pur chase individual meringues at a specialty food stor e.
The filling can also be made in advance and stor ed in an airtigh t container
in the r efrigerat or , but keep it separate fr om the meringue ba se until just
befor e serving. If you have acc ess to fr esh mint, any of the lime, orange,
lemon or fruit varieties ar e particularly nice in the syllabublike filling. As an added bonus for an even q uicker dessert, you can use the berry filling
without making the meringue base. I call that combination Gooseberry Fool
and serv e it ar ound April 1, for  April Fool’ s Day . Of course, you can use
whipped cr eam in place of the drained yogurt for a richer filling. Rimmed baking sheet, lined with par chment
Pr eheat oven to 250°C (120°C)
MAKES 8 SER VINGS4 large egg whites, at r oom temperatur e
1/2 tsp (2 mL) cr eam of tartar
1 cup (250 mL) superfine sugar
 
1. U sing a pencil, draw a 6-inch (15 cm) circle in the ce ntre of the
parchment paper . 2. In the bowl of an electric mix er , using the whisk attachment, beat the egg
whites on medium-high speed until they hold moist but fairly  stif f peaks. Sprinkle cream of tartar over the whites. Continue beating and add the
sugar , 1  tbsp (15 mL) at a time , until the meringue holds very  stif f peaks. The pea ks shou ld be glossy , no t dry , and they should stand upright when
pulled by the back of a wooden spoon or spatula. If the peaks s tand up but
fall over , you need to add a bit more sugar . Y ou may not need to use all of
the sugar . 3. Using  a rubber spatula, spread the meringue inside the circle drawn on
the p archment paper . Pile the meringue around the perimeter of the circle so
that you have a slight dip on the inside. This will keep the filling from
running down the sides when it is mounded on top later . 4. Bake in preheated oven for 1  hour and 15 minutes or until th e meringue
is dry and firm t o the touch. The meringue should be a creamy pale colour ,
not brow n. T urn of f the oven, open the door and let the me ringue cool
completely in the oven. W rap loosely with waxed paper and keep cool in a
breathable container (not plastic). b e r r y  f i l l i n g
1 cup (250 mL) canned or fr ozen (thawed) gooseberries, drained
1 cup (250 mL) canned or fr ozen (thawed) r ed berries (such as
raspberries, cherries, currants), drained1–1/2 cups (375 mL) drained vanilla or plain yogurt
3 tbsp (45 mL) maple syrup
2 tbsp (25 mL) chopped fr esh citrus peppermint, optional
In a bowl, combine gooseberries , red berries, yogurt, maple syrup and mint,
if using. Pile in the centre of the meringue base. g o o s e b e r r y  a n d  a l m o n d  r e l i s h
Even if you start with only gr een gooseberries, the r elish will be  tinged with
r ed. I like to use this with ham and rich meats like duck and game. It is
r efr eshing with egg dishes as well. Some gooseberries have fine hairs on the
skin, but they soften in cooking. MAKES 6 CUPS (1.5 L)
1 cup (250 mL) white wine vinegar
1–1/2 cups (375 mL) granulated sugar
1/4 cup (50 mL) lightly packed br own sugar
8 cups (2 L) gooseberries
2 cups (500 mL) chopped onions
2 cups (500 mL) sliver ed almonds
1 tsp (5 mL) grated fr esh gingerr oot
1 tbsp (15 mL) finely chopped fr esh basil or 1 tsp (5 mL) gr ound
nutmeg
 
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. In a M aslin p an or canning k ettle, combine vinegar and granulated and
brown s ugars. Bring to a boil over medium heat, stirring cons tantly . Add
gooseberries and onions and boil for 30 minutes, stirring oft en, or untilmost of the liquid has evaporated and mixture is thick. Add almo nds, ginger
and basil and boil for 1 minute. 3. F ill hot jars, leaving a 1/4-inch (5 mm) headspace. Run a thin non-
metallic utensil around the insid e of the jar to allow air to escape. Add more
hot relish, if necessary , to leave a 1/4-inch (5 mm) headspace. W ipe rims,
top with flat lids and screw on m etal rings. Return jars to the hot water bath,
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 ). 4. 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: Ser ve this fruity , rich relish with hot or cold meats, savou ry pastries,
meat tar ts and roasted vegetables. It makes a great hamburge r relish and
marinade for barbecued meats or vegetables.g o o s e b e r r y  g i n g e r s n a p  c r u m b l e
Using g ingersnap cookies in place of the usual r olled oats puts a new spin
on a n old favou rite in our house. I think this may be closer to the original
berry desserts, which wer e sim ply sugar ed berries with cookies or stale
sweet br ead crumbled and spr ead over top. Y ou can use any berry or
combination of berries in this simple dessert. 8-cup (2 L) baking dish, lightly oiled
Pr eheat oven to 375°F (190°C)
MAKES 6 SER VINGS3 cups (750 mL) fr ozen (thawed) or canned gooseberries, drained
2 cups (500 mL) chopped apples
1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) gr ound cinnamon
1/3 cup (75 mL) butter
1/2 cup (125 mL) lightly packed br own sugar
1–1/4 cups (300 mL) crushed gingersnap cookies (about 18)
1/4 cup (50 mL) chopped almonds
 
1. In prepared dish, combine gooseberries and apples. Sprinkle flour and
cinnamon over top. 2. In a bowl, cream butter with brown sugar . Stir in gingersnaps and
almonds, mixing well. Spread the topping evenly over fruit in the dish. Bake in preheated oven for 40 minutes or until apples are tender and
topping is bubbly and golden brown. Fr eezing Gooseberries
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Fr eezing Whole Gooseberries:  If you want whole gooseberries to
decorate cakes (example, Berried Pavlova ) or for use in fruit salads, the best
way to ensure that they hold their shape during freezing is to fast-freeze
them ind ividually . Arrange wash ed, completely dry berries in a single layer ,
without touching each other , on a parchment-lined cookie sheet. Fast-freeze
for 1 hour . Pac k into freezer containers (no need to leave headspace);
squeeze out air . Seal, label and return to freezer . 3. D ry P ack, Un sweetened:  Fill  pint (2-cup/500 mL) or quart (1 L) freezer
containers with whole gooseber ries, leaving a 1/2-inch (1 cm) headspace. Seal, label and freeze.OR
Dry Pack, Sweetened:  Fill  pint (2-cup/500 mL) or quart (1 L) freezer
containers with whole gooseber ries to within 3 to 4 inches (7 to 10 cm) of
the top. Pour dry granulated sug ar over top; use 1/2 cup (125 mL ) sugar per
quart (1 L) of prepared fruit. Squeeze out air; leave 1-inc h (2.5 cm)
headspace. Seal, label and freeze. OR
Crush and Strain:  U sing a potato masher , crush gooseberries in a non-
reactive bowl. Push the fruit through a coarse sieve to remove the seeds. For
every quart (1 L) of crushed gooseberry flesh, add 1-1/4 cups (300 mL)
granulated suga r (or less if the berries are ripe and sweet). Stir until the
sugar is dissolved. Pack into fr eezer containers, leaving a 1-inch (2.5 cm)
headspace. Seal, label and freeze.M e l o n s
AS P AR T OF THE GOURD F AMIL Y ,  which includes pumpkins, squash
and zucchini, melons usually grow lar ge, with tender fragrant flesh. Melons
fall into one of two categories: muskmelon (Cucumis melo)  or watermelon
(Citrullus lanatus). Muskm elons have rind or skin  that is either netted or
smooth, wherea s watermelon varieties are all smooth skinned with thick
rinds. Good Pr eserving V arieties
A vailable all year , with a peak  in late summer , muskmelon types include
cantaloupe, hon eydew , casaba,  Spanish, Persian, winter and Crenshaw
varieties. Gener ally , the firmer and fragrant-fleshed types are best for
preserves and freezing. W atermelon var ieties usually have a high water content, along with a sweet,
mild taste. W atermelons vary in shape and size, in skin, seed and flesh
colour , and in taste. The rind can be pickled, but because of its high water
content, watermelon flesh does not can or freeze well. Pur chasing/Storing
• Melons vary in size and flesh yield.• 1 medium cantaloupe (3 lb/1.5 kg) yields 6 to 7 cups (1.5 to 1.75 L) cubed
flesh. It’ s always best to buy locally grown melons because flavour and water loss
occur fairly quickly after harves ting. Select firm, ripe fruits tha t are heavy
for their size, w ith no cuts, bruises or soft spots. A pleasant, f ruity aroma
will escape from the blossom end of a ripe muskmelon. A ripe watermelon
will sound hollow (a dull thump or thud) when tapped. Good W ith
• Mint and peppermint, tarragon and other anise-flavoured herbs. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla. • Semi-soft cheeses such as havarti, Boursin; medium-age cheddars, colby . • Other fruit, such as raspberries, peaches, nectarines, blueberries,
strawberries. • Hazelnuts, almonds, pecans and pistachio nuts; raisins, dates, currants. • Chicken; mild fish such as tilapia, orange roughy , sole. Pr eparation
Melons grow in contact with the soil, so to reduce the risk of co ntaminating
the f lesh, always wash melons just before preparing and eating. Using a soft
vegetable brush, lightly scrub melons in cool water to which a d rop of food-
safe soap has been added. Pat dry and cut a 1-inch (2.5 cm) slice of f the stem end.Set the melon, cut side down, on a clean cutting board or pie plate. Cut in half using a clean knife. Remove the seeds using a lar ge spoon. Clean the knife and cut halves into slices or wedges; remove the rind using a paring knife.Slice or chop the wedges to the size recommended in the recipe. If melon balls are required, scoop
the round shapes out of each seeded half and reserve the remaining flesh for use in Brandied Melon
Jam. Canning Melons
Due to their low acidic value, melons are not recommended for water bath
canning. Y ou can preserve them using the Pressure Canner Method, but
since they are available throughout the year , I do not recom mend this. Melons preserved following rec ipes that include acid in the form of vinegar
or lemon juice and high amounts of sugar are safely processed using a water
bath canner . b r a n d i e d  m e l o n  j a m
The bra ndy and nutmeg in t his r ecipe take the combination fr om a
delicately flavou r ed and rather plain jam to one with a rich, complex
flavour . Cantaloupe melons ho ld their shape in this jam and lend their
sunset orange colour . Of course, if you use honeydew melon, the colour of
the jam will be light minty gr een, and I would be tempted to r eplace the
nutmeg and brandy with 1/2 cup (125 mL) chopped fr esh peppermint,
stirr ed into the jam in step 3 and boiled for 1 minute. MAKES 6 CUPS (1.5 L)6 cups (1.5 L) melon chunks (r oughly 1 inch/2.5 cm), see above
2 cups (500 mL) sliver ed dried apricots or
2 cups (500 mL) chopped fr esh apricots
2 cups (500 mL) water
3 tbsp (45 mL) grated lemon rind juice of 4 lemons
5 cups (1.25 L) granulated sugar 1/2 cup (125 mL) brandy
1 pouch (3 oz/85 mL) liquid pectin 1/2 tsp (2 mL) gr ound nutmeg
6 tiny hot chile peppers (cayenne or other hot chile), optional
 
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. In  a Maslin p an or saucepan, combine melon, apricots, water , lemon rind
and juice. Bring to a boil ove r medium heat, stirring occasionally . Boil
gently , stirring occasionally , fo r 30 minutes or until melon is tender and
transparent. Using a potato masher , crush to a soft, spreadable consistency . 3. Add sugar , 1 cup (250 mL) a t a time, stirring to dissolve before adding
the n ext cup. Bring to a rolling boil, stirring often. Add brandy , pectin and
nutmeg; stir and return to a full rolling boil. Boil for 1 min ute, stirring
constantly . 4. Remove pan from heat and skim of f foam. Half-fill hot jar s with jam. Slide a chile pepper down the si de of the jar , if desired. Finish fi lling the jar
with jam , leaving a 1/4-inch (5 mm) headspace. Run a thin n on-metallic
utensil around the inside of the jar to allow air to escape. Add more jam, if
necessary , to leave a 1/4-inch (5 mm) headspace. W ipe rims, top with flat
lids and screw o n metal rings. R eturn jars to the hot water bath, topping up
with hot  water if necessary . Brin g to a full rolling boil and process jars for 5
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 .Use: T ea m this bright orange ja m with summer fruit sorbets and use it in
bread pu ddings, thumbprint co okies and other recipes in which a lighter-
colour jam works best. f r u i t  c h o c o l a t e  m o u s s e
The year -r ound availability of avocados and cantaloupe melons  makes this
easy and healthy (it’ s non-dair y and lower in sugar) dessert  one of my
favourites. On its own, the m ousse is a bit chalky and begs for mor e
sweetening, so I like to team it with fr esh fruit and a dollop of the same fruit
jam, which acts as the perfect foil for the rich chocolate flavour . Her e, Ihave tea med it with melon wedges and Brandied Melon Jam. In winter , it
tops a pound cake or citrus frui t, along with a spoonful of Classic Dundee
Marmalade  or Rhubarb Raspberry Jam  or … well, you get the pictur e.
MAKES 4 SER VINGS
3 ripe avocados
2/3 cup (150 mL) unsweetened cocoa powder
1/2 cup (125 mL) maple syrup or corn syrup
1/4 cup (50 mL) apple juice
1/2 tsp (2 mL) pur e vanilla extract
1 cantaloupe, seeded and quarter ed (rind on)
1/4 cup (50 mL) Brandied Melon Jam
 
1. C ut avocados in half lengthw ise. T wist halves open. Remove and discard
the pit. Using a spoon, separate the flesh from the peel of each half. Discard
peel. In  a blender or food processor , combine avocados, co coa, maple
syrup, apple juice and vanilla. Process until smooth. 2. T o serve, spo on Chocolate Mousse evenly on top of cantaloupe quarters. T op each serving with 1 tbsp (15 mL) Brandied Melon Jam. Fr eezing Melons
Muskmelon type s are best for freezing, but keep them separate from other
frozen fruit and do not freeze as long as other fruits and berries. If you grow
your ow n melon s, this is an excellent method of preserving thei r flesh until
you have time to use it in jam and other preserves. 1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Fr eeze Individual Slices (or  balls or cubes):  Lin e a baking sheet with
waxed paper . Arrange melon sl ices, closely packed in single l ayer , on the
sheet. C over wit h waxed paper a nd arrange another layer of mel on slices. If
the b aking sheet will hold another layer , add more waxed paper and melon
slices. Freeze the melon slices in the coldest part of the freezer . T ransfer to
freezer b ags or containers; label and seal. Use within 6 to 8 weeks and serve
slightly frozen. OR
Pack in Syrup:  In a saucepan, combine 2-1/2 cups (625 mL) granulated
sugar and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and gen tly boil for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) free zer containers with melon chunks or slices
to w ithin 3 to 4 inches (7 to 10 cm) of the top. Pour syrup over top; use 1
cup (250 mL) syrup per quart (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
melon c hunks or  slices to within 3 to 4 inches (7 to 10 cm) of th e top. Pour
dry granulated sugar over top; use 1/2 cup (125 mL) sugar per quart (1 L) of
prepared fruit. Squeeze out air; l eave 1-inch (2.5 cm) headspace. Seal, label
and freeze. Keep for up to 3 months.N e c t a r i n e s
BELONGING T O THE SAME SPECIES AS PEACHES , nectarines are
actually peaches  with a recessive, non-fuzzy skin gene. Just li ke peaches,
nectarines can be clingstone or freestone, and have white or y ellow flesh. Nectarines tend  to be moister , sweeter and more easily b ruised than
peaches. Good Pr eserving V arieties
Of t he h undreds of varieties of nectarines (Prunus persica nucipersica) , the
clingstone types  generally have the best texture and firmness for  preserving. Freestone variet ies are easiest to  work with in lar ge quantities because the
stone is readily removed from the flesh. However , like peach varieties,
many fr eestone nectarines are of the melting flesh type, whic h is not the
best for canning and freezing. Ar ctic Jay:  F reesto ne; lar ge with pale yellow skin that has a slight red
blush; flesh is w hite; flavour is deep, fragrant and sweet; use in jams and
compotes. Fir e Sweet:  Clingstone, medium; bright red skin with yellow patches; firm
smooth yellow flesh; rich fragrant flavour; a good canning variety . Heavenly White:  Fre estone; very lar ge fruit; creamy white skin that is
deeply red blushed; white flesh has full aroma and flavour . Le Grand:  Clingstone, lar ge; bright red an d yellow skin; yellow , firm flesh
that is fine textured; mild tasting; a good canning variety . Pur chasing/Storing
• 1 lb (500 g), about 3 medium nectarines, yields 2-1/2 to 3 cups (625 to
750 mL) sliced. • Y ou will need roughly 1 lb (500 g) for each quart (1 L) jar .Select firm, plump fruits with no touch of green or bruising. Skin colour is a
characteristic of the variety , not an indication of ripeness. Ripe nectarines
have a fragrant aroma and give slightly when pressure is applied along the
seam. If necessary (though it’ s best not to), ripen in a paper bag at room
temperature, away from sunlight, checking daily . Use immediately once
ripened. Good W ith
• Herbs such as basil, bay , thyme, chives, rosemary; anise herbs such as
chervil, tarragon. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla,
almond. • Semi-soft cheeses such as havarti, Boursin; medium-age cheddars, colby . • Other fruit, such as raspberries, peaches, cherries, raspberries, blueberries. • Hazelnuts, Brazil nuts, almonds, pecans and pine nuts; raisins, currants;
dark chocolate. • Poultry , veal; hearty fish such as cod, red snapper . Pr eparation
W ash under cool running water . The thin, smooth skin of nectarines is
usually left on t he fruit but can be removed with a vegetable peeler . Cut
lengthwise in half and remove the stone. Slice or use nectarine halves. T o prev ent discolouration, acidulate: Immerse peeled fruit in  water with
vitamin C made by mixing 1 tsp (5 mL) crystalline ascorbic acid or six 500
mg vitamin C tablets in 1 gallon (4 L) cool water . Canning Nectarines
See detailed canning information, Methods . Essential:  Use  a firm-fleshed, clingstone v ariety and try a small quantity of
nectarines first to see if you like the quality of the canned fruit. 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Stepby Step ). 2. Make a Light Syrup:  In a la r ge sauc epan, combine 1 cup (250 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Mak es 4–1/2 cups (1.125 L) syrup,  enough for
three or four 1-quart (1 L) jars of nectarines. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup. 3. Pack nectarines into jars either hot or raw  ( Ho t Pack is considered the
best method). Make a Hot Pack:  A dd nectarines whole, halved o r sliced to gently boiling
syrup or  juice and boil for 1 minute. Fill hot jars with hot fruit a nd cooking
liquid, leaving a 1/2-inch (1 cm)  headspace. Run a thin non-met allic utensil
around the inside of the jar to allow air to escape. Add more hot fruit or
liquid, if necessary , to leave a 1/2-inch (1 cm) headspace. W ipe sealing edge
of ja rs w ith a clean, damp, lint-free cloth. Position flat lids over the tops of
jars and hand-tighten screw bands. OR
Make a  Raw Pack:  F ill jars with h alved or sliced nectarines, cut sides
down an d packed fairly tightly . C over with hot syrup or juice, 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. A dd hot liquid, if necessary , to leave a 1/2-
inch (1 cm) hea dspace. 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. 4. Pr ocess nectarines in a canner:  Use  a Boiling W ater Canner according
to the chart below .OR
Process nectarines in a Pressure Canner following manufacturer ’ s directions
for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. n e c t a r i n e  c o n s e r v e
How oft en, I wonder , have gr eat new inventions been the r esult of sheer
chance or luck or accident? It happens to me so often that I am convinced it
is actually part of the cr eative pr ocess. When I set out to design this summer
conserve, I had no idea that the r esult would be two ex quisite and
completely differ ent pr oducts. Having just tested the Blackcurrant Cor dial , I
was thinking thr ough other poss ible fruit syrups when I put the ingr edients
for this shimmering pr eserve together . What r esulted was a  r ecipe for
nectarine slices floating in syru p and—bonus—nectarine raspberry cor dial
to use in drinks, over fruit and in vinaigr ette dr essings. W ith its vanilla- and cinnamon- infused syrup, this has a rich and complex
taste, worthy of your best desserts. Let it shine on pound ca ke or warm
crêpes. Y ou can give it away with confidence and pride. And ev en when thelast jar of nectarine slices ha s disappear ed, you will still have their
lingering memory captur ed in the velvety syrup. No matter how car eful you ar e when straining the syrup, ther e will be
raspberry seeds that cling to the nectarine slices, so if you don’ t want those
tiny pips  in the conserve, use p itted cherries or chopped pitted r ed plums. And even if you don’ t mind the seeds in the conserve, be sur e to strain them
out of the syrup, because you don’ t want them floating in drinks. If you don’ t
have whole vanilla bean, do not substitute vanilla extract; ju st omit the
bean. MAKES 8 CUPS (2 L) CONSER VE AND 4 CUPS (1 L) SYRUP
2 cups (500 mL) dry white wine or unsweetened white grape juice
grated rind and juice of 1 lemon
3 cinnamon sticks, each 3 inches (8 cm)
1 vanilla bean
5 cups (1.25 L) granulated sugar
8 cups (2 L) nectarine slices
6 cups (1.5 L) raspberries, fr esh or fr ozen
 
1. H eat six 1-pint (2-cup/500 mL) jars in boiling water , and sc ald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 2. In a Maslin pan or canning kettle, combine white wine, lemon rind,
lemon juice, cinnamon sticks and vanilla bean. 3. Bring to a boil over high heat. Add sugar , 1 cup (250 mL) at a time,
stirring to dissolve before addi ng the next cup. Bring to a b oil, stirring
constantly . Redu ce heat and si mmer gently , stirring occasion ally , for 10
minutes or until the mixture turns to a medium-thick syrup. Using tongs,
remove the cinnamon sticks and reserve. 4. Add nectarines and raspberries and bring to a boil over high heat, stirring
constantly . Redu ce heat and boil gently , stirring frequently , for about 10minutes or until nectarines are soft but still holding their shape. 5. M eanwhile, cut the vanilla bean into 3 equal pieces. Set aside  along with
cinnamon sticks. 6. Skim of f and  discard any foa m. Using a slotted spoon, fill four hot jars
with fru it, leavi ng a 1-inch (2. 5 cm) headspace. Slide a vani lla piece or
cinnamon stick down the inside of the jar . 7. Pour hot syrup through a sma ll sieve over fruit, leaving a 1/2-inch (1 cm)
headspace. 8. R un a thin non-metallic utensil around the inside of the jar to  allow air to
escape. A dd mo re syrup, if nece ssary , to leave a 1/2-inch (1 cm) headspace. W ipe rims, top with flat lids and screw on metal rings. Return jars to the hot
water bath. 9. Fill remaining two hot jars with hot syrup, pouring through a strainer to
catch the raspberry seeds. 10. Leav e a 1/2-inch (1 cm) he adspace. Slide a reserved vanilla piece or
cinnamon stick down the inside  of the jar . W ipe rims, top with flat lids and
screw 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 15
minutes ( Boiling W ater Method, Step by Step ).11. Remove canner lid and wait  5 minutes before removing jars to a towel
or rack to cool completely . Check seals, label and store in a cool place for
up to 1 year . c u r r i e d  s u m m e r  s t o n e  f r u i t  p r e s e r v e
Sometimes when  the bounty of the or char d and gar den seems boundless, the
most I can do to keep up is to pr epar e stone fruits for fr eezing. This has the
advantage of pr oviding mor e time to enjoy summer pursuits while allowing
for furth er pr oce ssing once the rush is over . Her e is a favourite r ecipe for a
delicate all-fruit curried pr eserv e using fr ozen fruit. For fr eezing, I simply
measur e the acidulated fruit sli ces into 4-cup (1 L) portions and dry pack
them. If, like me, you make your own curry and garam masala s pice blends,
you will know whether you would like to add mor e or less than the amounts
given her e.
Of course, you can use fr esh fruit or a combination of fr esh and fr ozen fruit
in this delicious pr eserve. While I call this a pr eserve, it is mor e like fruit floating in thick, lightly
curried sauce, which makes it perfect for vegetable and chicken stir -fry
r ecipes. Don’ t be tempted to add mor e liquid. Once the fruits r elease their
juice, th er e is mor e than enough to cover the fruit in the jars. I suggest that
you use 1-cup (250 mL) jars b ecause that is the most useful amount for
r ecipes. Naturally , you can fill pint (2-cup/500 mL) or even quart (1 L) jars
if you happen to have a lar ge-quantity r ecipe in mind for feeding a cr owd. MAKES ABOUT 10 CUPS (2.5 L)
1—1/2 cups (375 mL) water
grated rind and juice of 1 lemon
1–1/2 cups (375 mL) granulated sugar
1 tbsp (15 mL) curry powder
2 tsp (10 mL) garam masala spice blend pinch salt6 cups (1.5 L) nectarine slices, fr ozen or fr esh
4 cups (1 L) peach slices, fr ozen or fr esh
4 cups (1 L) apricot quarters or slices, fr ozen or fr esh
 
1. Heat ten 1-cu p (250 mL) jars  in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 2. In a M aslin pan or canning kettle, combine water , lemon rind and lemon
juice. Bring to a boil over high heat. Add granulated sugar , stirring
constantly to dissolve. Stir in cu rry powder , garam masala and salt. Reduce
heat and boil gently , stirring occasionally , for 10 minutes. Add nectarines,
peaches and apricots. Increas e heat and boil for 1 minute, stirring
constantly . 3. S kim of f and discard any foam. Using a slotted spoon, fill h ot jars with
hot f ruit. Ladle hot syrup into jars, covering the fruit and leavin g a 1/2-inch
(1 c m) h eadspace. Run a thin n on-metallic utensil around the inside of the
jar to allow air to escape. Add m ore hot syrup, if necessary , to leave a 1/2-
inch (1 cm) headspace. W ipe r ims, top with flat lids and screw 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 20 minutes
( Boiling W ater Method, Step by Step ). 4. 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: This beautiful golden preserve shimmers as a sweet-savoury
accompaniment to fish, meats and vegetable dishes. If you add a few
tablespoons of the syrup to gravy or white sauce, it will ligh tly flavour
them. c u r r i e d  s u m m e r  s a l a dI ha ve to admit that, like all artists and writers, I take inspiration fr om
everyone and everything ar ound me. It’ s a natural pr ocess, I gue ss. So when
my niece  served  this delicious salad for a family pool party , it was so fr esh,
so c olourful, so … well, summe ry , I knew that it had to be included in this
book. In  fact, befor e anyone cou ld dig in, I picked up my came ra and took
the shot below! What I like about these kinds of r ecipes is that they ar e expanda ble. Y ou can
add any fr esh summer fruit a nd use almost any compote, chutney or
pr eserve* in this book for the d r essing. In fact, I have slightly tweaked the
original version , adding r ed onion and taking away the fr esh dill and
r osemary . Fr ozen cooked shrimp ar e easy to keep on hand, making this a
gr eat last-minut e lunch at the cottage or on the patio. I particularly like the
light-handed curry flavour with the seafood and mango in this version, but
would be happy with any fruit-flavour ed vinaigr ette. MAKES 6 SER VINGS
juice of 1 lemon
3 mangoes
3 avocados
2 cups (500 mL) sliced mushr ooms
1/2 r ed onion, thinly sliced
2 lb (1 kg) cooked jumbo shrimp, thawed (or fr esh jumbo shrimp,
peeled, deveined, cooked and cooled)
1 cup (250 mL) Curried Summer Stone Fruit Pr eserve
 
1. Strain lemon juice into a lar ge mixing or salad bowl. Peel and dice the
mangoes, one at a time, into the lemon juice, tossing to coa t after each
addition. Peel, pit and cut the avocados into cubes, one at a tim e, into the
mango mixture, tossing to coat with lemon juice after each addition. 2. S tir in mush rooms and onion. Add shrimp. Pour half of the Curried
Summer Stone Fruit Preserve o ver the salad and toss well. T aste and add
remaining preserve if desired. * If you use a thicker homema de preserve, thin it a little to a thick sauce
consistency by adding a small amount of orange or apple juice. Fr eezing Nectarines
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. F r eeze Individual Slices:  Line a baking sheet with w axed paper . Arrange nectari ne slices, closely packed, in a single layer on the sheet. Cover with waxed paper and arrange another layer of nectarine slices. Freeze the slices in the coldest part of the freezer . T ransfer to freezer bags
or containers, label and seal. Use within 6 to 8 weeks and serve slightly
frozen. OR
Pack in Syrup:  In a saucepan, combine 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
nectarines to within 3 to 4 inches (7 to 10 cm) of the top. Pour syrup over
top; use 1 cup (2 50 mL) syrup p er quart (1 L) of prepared fruit. Squeeze out
air; leave 1-inch (2.5 cm) headspace. Seal, label and freeze. ORDry Pack:  F ill pint (2-cup /500 mL) or qu art (1 L) freezer containers with
halved or sliced nectarines 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) o f pre pared f ruit. Squeeze out air; leave 1-inch (2.5 cm) head space. Seal,
label and freeze.P e a c h e s
PEACHES (PRUNUS PERSICA)  a re divided into two categories:
clingstone and freestone. Howe ver , there are two dif ferent fles h types that
occur in both of  the categories: melting flesh and non-melting flesh types. For can ning, it is advantageous to choose non-melting peach varieties
whenever possible since they are less subject to bruising and will remain
firm after canning. Melting flesh varieties are best eaten fresh. Good Pr eserving V arieties
Non-melting, yellow-fleshed canning peaches: Babygold 5, T riogem,
Redhaven, Redskin, Sunhigh, V ulcan, V inegold, V irgil, V entur e.
White-fleshed varieties: White L ady , Blushingstar , Car olina Belle, China
Pearl. Best V arieties for Eating Fr esh
Melting varieties: Red Haven, Redskin, Canadian Harmony , Loring. Pur chasing/Storing
• 1 lb (500 g), about 3 medium peaches, yields 2-1/2 to 3 cups (625 to 750
mL) sliced. • Y ou will need 2 to 2-1/2 lb (1 to 1.25 kg) for each quart (1 L) jar . Select firm, plump fruits with no touch of green or bruising. Peaches should
give slig htly w hen gently pressed and should not be soft. It is best to
purchase peaches at their peak of ripeness and use immediately . If
necessary , ripen in a paper bag  at room temperature, away fro m sunlight,
checking daily . Use immediately once ripened. Good W ith
• Herbs such as rosemary , basil, bay , thyme.• Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla,
almond. • Semi-soft cheeses such as havarti, Boursin; medium-age cheddars, colby . • Other fruit, such as raspberries, blueberries, nectarines, strawberries,
cherries. • T oasted almonds, pecans and walnuts; raisins; dark chocolate. • Freshwater fish such as whitefish, trout, perch, bass, or light saltwater fish
such as red snapper . Pr eparation
Blanch peaches in boiling water for 45 seconds until skins loosen; plunge
into cold water a nd slip of f the skins. Cut lengthwise in half and  remove the
stone. T o prev ent discolouration, acidulate: Immerse peeled fruit in  water with
vitamin C made by mixing 1 tsp (5 mL) crystalline ascorbic acid or six 500
mg vitamin C t ablets in 1 gallo n (4 L) cool water . Drain before using in
recipes. Canning Peaches
See detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Light Syrup:  In a la r ge sauc epan, combine 1 cup (250 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Mak es 4-1/2 cups (1.125 L) syrup,  enough for
three or four 1-quart (1 L) jars of sliced or halved peaches. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup.3. Pack peaches into jars either hot or raw  (Hot Pack Method is
considered the best). Make a Hot Pack:  A dd peach slic es or halves to gently boiling syrup or
juice and boil fo r 1 minute. Fill  hot jars with hot fruit and cooking liquid,
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 hot fruit or liquid, if
necessary , to leave a 1/2-inch (1 cm) headspace. W ipe sealing edge of jars
with a clean, dam p, lint-free cloth. Position flat lids over the top s of jars and
hand-tighten screw bands. OR
Make a  Raw Pack:  Fill  jars with peeled sliced or halved peaches, cut sides
down an d packed fairly tightly . C over with hot syrup or juice, 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. A dd hot liquid, if necessary , to leave a 1/2-
inch (1 cm) hea dspace. 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. 4. Pr ocess peaches in a canner:  Use a B oiling W ater Canner according to
the following chart. OR
Process peaches in a Pressure Canner following manufacturer ’ s directions
for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. p e a c h  a n d  o n i o n  c h u t n e y
Of cour se, peach pies, peach jams and peach cobblers ar e traditional
favourites, but this savoury chu tney brings all of the rich peach and citrus
attributes to a c ondiment that can be used for entrées. All kin ds of ocean
and fr eshwater fish team well with it. I have also used it on a dessert fruit-
and-cheese platter to finish a meal. MAKES ABOUT 10 CUPS (2.5 L)
2 cups (500 mL) orange sectionsgrated rind and juice of 2 oranges
5 cups (1.25 L) peach slices
1–2/3 cups (400 mL) granulated sugar
1 medium onion, chopped
1–1/2 cups (375 mL) rice vinegar
3/4 cup (175 mL) golden raisins
1 tbsp (15 mL) grated fr esh gingerr oot or 2 tsp (10 mL) gr ound ginger
1 tsp (5 mL) gr ound cinnamon
1–1/2 tsp (7 mL) salt
1/2 tsp (2 mL) gr ound allspice
1 pkg (2 oz/57 g) fruit pectin crystals
1/2 cup (125 mL) sliver ed almonds 5 star anise
 
1. 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 ). 2. In a Maslin pan or canning kettle, combine orange sections, rind and
juice. M easure and add peaches to the pan as they are sliced. Bring to a
simmer over medium heat, stirring constantly . Add granulated sugar ,
stirring to dissolve. Stir in onion and bring mixture to a boil. Boil for 5
minutes or until onion is soft. 3. Add vinegar , raisins, gingerro ot, cinnamon, salt and allspice. Bring to a
boil, stir ring con stantly and boil for 5 minutes. Stir in pectin an d boil for 1
minute. Remove  from heat and let stand for 10 minutes. Add a lmonds and
stir well. 4. Skim  of f and discard any foa m. Fill hot jars, leaving a 1-inch (2.5 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow ai r to escape. Slide one whole star anise down the side of the jar so
that it shows through the glass. A dd more hot chutney , if necessary , to leave
a 1/2-in ch (1 cm) headspace. W ipe rims, top with flat lids and screw on
metal rin gs. Ret urn jars to the hot water bath, topping up with hot water ifnecessary . Bring  to a full rolling boil and process jars for 20 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 . Use: The tangy citrus and sweet spices perk up the milder peach flavour
of this savoury condiment and  extend its use from fish and chicken to
pork an d beef. Combine up to 1  cup (250 mL) of this chutney w ith ground
beef or chicken and cooked noodles for a quick pasta dish. s w e e t - s o u r  s a u c e
One of the gr eat  r ewar ds of pick ling and canning is that you always have a
stock of  flavour ed vinegar and sauces on hand for quick and flavourful
glazes a nd othe r finishing touches. I save all of the spiced vin egar brines
and strained sauces fr om the pr eserves I’ve opened and substi tute them in
r ecipes t hat call for vinegar or liquid—soup stock, stews, casse r oles, salad
dr essings, vinaigr ette. MAKES 1/2 CUP (125 mL)
1/2 cup (125 mL) pickle brine, strained liquid or chutney (for example,
strain the sauce fr om Peach and Onion Chutney , left)
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) cornstar ch
1 tsp (5 mL) W or cestershir e sauce
 
1. In a j ar with a tight-fitting lid, combine brine, soy sauce, cor nstarch and
W orcestershire sauce. Shake we ll and add to cooked stir -fry ingredients in
wok or pan. Stir and cook over m edium-high heat for 3 to 5 minutes or until
sauce is thickened.For a tangy dipping sauce, combine sweet-sour sauce ingredients and pour into cast-iron skillet. Heat
over grill, stirring occasionally , until thickened. p e a c h  c h u t n e y  f i s h  c a k e s
Make these flavourful fish cakes  as spicy as you like by adding 1 tsp (5 mL)
Dijon m ustar d or horseradish or hot sauce, or even chopped hot chile
pepper t o your desir ed heat level. For convenience, you can make the cakes
a day in advance. Panko is  the name for Japanese  br ead crumbs. I like to use pan ko for these
fish cake s becau se the crumbs ar e light, very dry and lar ger t han r egular
br ead cr umbs. T her e is sugar a dded to panko crumbs, which i s why foods
coated in them b r own and crisp so nicely . Panko gives a crunchy coating to
fried or baked fish cakes, but you can use dried br ead crumbs if you cannot
find panko. If you pr efer , br oil these cakes in the oven on a lightly oiled
rimmed baking sheet until br own and crisp on both sides, about 3 minutes
per side. Some su mmer herbs you can use ar e parsley , savory , marjoram , thyme or
sage.MAKES 4 SER VINGS
1/2 cup (125 mL) pr epar ed mayonnaise
3 tbsp (45 mL) Peach and Onion Chutney , drained
1 tbsp (15 mL) chopped fr esh summer herbs
1 lb (500 g) fr esh or fr ozen (thawed) whitefish, cod or per ch
1/2 cup (125 mL) milk
2 bay leaves
3 cups (750 mL) r oughly cubed potatoes
1/2 tsp (2 mL) salt
1 tbsp (15 mL) chopped fr esh chives or onion
sea salt and fr eshly gr ound pepper
1 cup (250 mL) panko or dry br ead crumbs all-purpose flour
1 egg
1/4 cup (50 mL) olive or sunflower oil, for frying
 
1. In  a bowl, co mbine mayonna ise, chutney and herbs. Cover a nd set aside
in the refrigerator . 2. In a skillet, lay out the fish  so that it fits the pan, cutting in half if
necessary . Add milk, bay leaves  and enough water to cover the fish (about
1/2 c up/125 mL). Cover and bring to a boil over medium-high h eat. Reduce
heat and  simme r gently , covered, for 4 minutes. Remove from heat and let
stand for 10 min utes. Using tongs or a slotted spoon, lift out of milk and let
cool in a colander over a sink. 3. Mean while, in  a saucepan, cover potatoes with water . Add 1/2 tsp (2 mL)
salt. Bring to a  boil over high  heat and simmer for 10 minutes or until
tender b ut not soft and broken up. Drain well and tip back into the hot
saucepan to dry over the still -hot element or over low hea t, watching
carefully . Using a potato masher or fork, mash the potatoes. Add 1 tbsp (15
mL) of the mayonnaise-chutney sauce and chives. Mix well, taste and add a
few grinds of salt and pepper to taste.4. Pat the fish dry and, using a fork or your hands, break it into lar ge flakes
into the potato mixture. Using your hands, gently mix together the fish and
potatoes, being careful to keep the fish in lar ge flakes. Add more
mayonnaise-chutney mixture by the tablespoon (15 mL), only if required. T aste and add salt and pepper as required. 5. O n a sheet of  waxed paper , spread out panko. Lightly flour another sheet
of w axed paper . In a pie plate or shallow dish, beat egg. Div ide the fish
cake mixture into 4 equal portions. On the floured paper and using floured
hands, gently shape 4 cakes, ea ch about 3/4 to 1 inch (2 to 2.5 cm) thick. Use a wide metal lifter to move cakes; do not try to pick them up with your
hands. W orking with one fish ca ke at a time, set each in the egg and brush
over top and sid es. T ransfer to t he panko and pat crumbs on top and sides. T ransfer to a wa xed paper–lined  plate; cover and refrigerate fo r at least 30
minutes or overnight. 6. In a skillet, heat the oil over high heat. Reduce heat to medium; add
chilled f ish cake s, 1 or 2 at a time, and fry for about 4 minutes or until crisp
and gold en on the bottom. T urn once and fry for another 4 minutes. Serve
with remaining mayonnaise-chutney sauce. h o n e y e d  p e a c h  f r e e z e r  s a l s a
I wanted a r eal fruit salsa that was as close to a traditional southwestern
salsa as  possible. These zippy vegetable or fruit mixtur es con sist of little
mor e than diced fruit, lime juice, chile peppers and herbs (definitely no
thickener added). I also wanted a r eliable mixtur e that could be fr ozen and
thawed and still hold a firm textur e, showing little or no weepin g or watery
sauce. W as I asking for the moon? Appar ently I was—until I decided to try
adding a  small amount of fr eeze r jam pectin. This version is the r esult of a
few trial s. It’ s close to an authentic fruit salsa: it’ s ar omatic, th anks to the
cantaloupe, and fruity and saucy all at the same time. Even though most
salsas ar e thick only with fruit or vegetables, not sauce, I like thecohesiveness of the mixtur e, and yet it isn’ t like a jam. I think I have hit just
the right balance, thanks to th is newfangled no-cook pectin pr oduct. It’ s
easy to find, especially in summer pr eserving season. The cinnamon is optional and could be r eplaced by up to 1/2 cup (125 mL)
chopped fr esh cilantr o, added just befor e serving. If you wish to use the
salsa as a condiment for ice cr eam, cakes and other desserts, omit the onion
and garlic, but keep the chipotle peppers; they add a mildly hot and smoky
element to the mixtur e.
Y ou may be able to tell that I used fr esh cantaloupe and fr ozen peaches in
the salsa, pictur ed above. MAKES 6 CUPS (1.5L)
3 cups (750 mL) diced peaches, nectarines or apricots (1/4 inch/5 mm)
3 cups (750 mL) diced cantaloupe (1/4 inch/5 mm)
1/4 cup (50 mL) diced r ed onion (1/4 inch/5 mm)
2 cloves garlic, finely chopped
2 chipotle peppers in adobo sauce, drained and chopped
3 tbsp (45 mL) liquid honey or agave nectar
2 tbsp (25 mL) fr eshly squeezed lime juice
2 tbsp (25 mL) chopped candied ginger
1 tsp (5 mL) gr ound cinnamon, optional
2 tbsp (25 mL) fr eezer jam pectin
 1. Combine the peaches, canta loupe, red onion, garlic, chipotle peppers,
honey , lime juice, candied ging er and cinnamon, if using. Add pectin and
stir for 3 minutes. 2. Ladle  jam into freezer contain ers (bags or jars), leaving a 1/2-inch (1 cm)
headspace. Apply lids tightly . Let salsa stand at room temperature for 15 to
20 minutes. It will not thicken as much as a jam. Freeze for up to 9 months. Refrigerate after opening for up to 2 weeks. Fr eezing Peaches
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
peaches to within 3 to 4 inches (7 to 10 cm) of the top. Pour syr up 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 or sliced peaches 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) o f pre pared f ruit. Squeeze out air; leave 1-inch (2.5 cm) head space. Seal,
label and freeze.P l u m s
SMOOTH-SKINNED AND HEAR T -SHAPED,  oblong or round, plums
have a flat seed that is dif ficult t o remove in most varieties. Plum s (Prunus)
have dar k blue, pink, red, purple , green, gold or black skins, and their flesh
may be red or yellow . Get to kno w the variety of plum that suits your needs,
because there is a wide range in  flavour (very sweet and fragrant to acidic
and tart), texture (firm to mealy  and soft) and colour . Y ou may start to see
plums in your area as early as May and as late as October , b ut the peak
harvest is in late summer . Good Pr eserving V arieties
Even wi th over 2,000 varieties of plums in the world today , m ost can be
traced to three important species: Japanese (Prunus salicina),  native to
China, not Japan; American (Prunus Americana);  a nd European (Prunus
domestica). Eur opean Plums
Damson  ( P . insititia ): W ild European native with a long history , named
after Damascus in Syria; blue skin, firm, tart flesh with less water content
than oth er varieties; keeps its t exture and shape when canned. Mirabelles
are a Damson-type plum grown  mostly in France; excellent for  jams, jelly ,
stewing and canning. Gages or Gr eengages (Brit ain), Reine Claude (Franc e):  Green,
European-type p lums; round, green or golden skinned; used f or canning. Dennistons Superb and Jef ferson are good Gage varieties. Italian Prune  and Bradshaw  are other European varieties. Japanese Plums: Santa Rosa, Gold  ( fru it is golden  yellow), Red Heart
(lar ge fruit, red skin and flesh) and Methley  (juicy , red plum) are all goodpreserving varieties. American Plum s: Best of A ll, Black Hawk  (freestone), Brittlewood
(clingstone), Cheney  (cli ngstone) and Cottr ell  are all good preserving
varieties. Pur chasing/Storing
• 1 lb (500 g) yields 2 to 2-1/2 cups (500 to 625 mL) plum halves. • Y ou will need 1 to 1-1/2 lb (500 to 750 g) for each quart (1 L) jar . Select firm fruits with a pleasant aroma and that are heavy and firm yet
yield to gentle p ressure. Ripe plums will be slightly soft at the stem end,
and the  skin should have a powdery “bloom.” A void hard  or mushy ,
bruised, stained plums. Plums with cracks, blemishes or broken or
shrivelled skin should not be used for preserving. Umeboshi Plums
Ume is the Japanese word for a fruit in the Prunus  genu s that is called a plum, but
which is more like an apricot. The fruit is dried and then pickled. I have often thought
that I  would like to try to make my own umeboshi paste because it is used by Asian
herbalists to treat su gar addiction and cr avings. Perfect. Perhaps I can shake my
maraschino cherry obsession. Before the paste is made, the plums are laid out on
bamboo m ats to dry i n the sun. The cycle of drying, softening slightly with dew , and
drying aga in is repeated until the fruit are shrivelled and deeply wrinkled (and very
ugly). The next step on the ume’ s journey is to be layered with crude sea salt and packed
into barrels. Often perilla—a herb that tints the fermenting ume a light pink and adds
iron—is ad ded. The dried salted plums a re pressed with weights, causing them to
give up a s alty , sour liquid called umezu (ume vinegar), which is used like vinegar ,
but is not true vinegar . Once ferm entation is complete, the plums are dried or made into a paste. Along with
their reputa tion for curbing “expansive” conditions like my sweet tooth, ume plums
are hi ghly valued as a digestive and for their antibacterial properties—sort of like the
Asian equivalent of the North American “apple a day .”Good W ith
• Spices such as allspice, black pepper , cardamom, cinnamon, nutmeg. • Herbs such as basil, bay , thyme, ginger . •Y ogurt, sour cream, crème
fraîche, honey
• Nutty semi-soft cheeses such as Oka, Bel Paese, Emmenthal, Port Salut,
Esrom. • Other fruit, such as oranges, nectarines, peaches, apricots. • Port, white wine, red wine, orange liqueur , balsamic vinegar . • Full-flavoured fish such as red snapper , cod. Pr eparation
Stem and wash plums in cool water to which a drop of food-sa fe soap has
been added. Rinse well, drain and pat dry . For most canning recipes, the pits
and skins are n ot removed. Prick skins of whole plums with a fork to
prevent splitting. Freestone varieties may be halved and pitted. If a recipe requires plum skins to be removed, blanch in boiling water for 30
to 45 seconds. I mmerse in cold water for 1 minute and slip of f the skins. Cut lengthwise in half and remove the stone. Canning Plums
See detailed canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ). 2. Make a Light Syrup:  In a la r ge sauc epan, combine 1 cup (250 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
gentle b oil over  high heat. Mak es 4–1/2 cups (1.125 L) syrup,  enough for
three or four 1-quart (1 L) jars of plums.Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup. 3. Pack plums into jars either hot or raw . Make a  Hot Pack:  A dd whole plu ms or halves to gently boiling syrup or
juice and boil fo r 2 minutes. Fil l hot jars with hot fruit and cooking liquid,
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 hot fruit or liquid, if
necessary , to leave a 1/2-inch (1 cm) headspace. W ipe sealing edge of jars
with a clean, dam p, lint-free cloth. Position flat lids over the top s of jars and
hand-tighten screw bands. OR
Make a  Raw Pack:  Fill jars with w hole or halved p lums. Shake the jar to
pack fairly tightly . Cover with h ot syrup or juice, 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 hot liquid, if necessary , to leave a 1/2-inch (1 cm)
headspace. W ip e 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. Pr oce ss plums in a canner:  U se a Boiling W ater Canner according to
the chart below . OR
Process plums in a Pressure Can ner following manufacturer ’ s directions for
steam pressure and time at your altitude.5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. s p i c e d  g o l d e n  p l u m  j a m
Masala is the Indian wo r d for a blend of spices. A masala may be ho t or
sweetly fragrant, gr ound fine or crushed. It is added at differ ent stages in
the c ooking pr ocess. Garam mas ala is the most common gr ound spice blend
and is usually ad ded towar d the end of the cooking time. Y ou can make your
own garam masala or pur chas e one alr eady blended and gr o und. If you
make yo ur own,  you will know if you want to add mor e than the amount
called for her e.
MAKES 6 CUPS (1.5 L)
4 cups (1 L) yellow plums, sliced
1/2 cup (125 mL) fr eshly squeezed orange juice
2 tbsp (25 mL) fr eshly squeezed lemon juice
5 cups (1.25 L) granulated sugar
1 pkg (2 oz/57 g) fruit pectin crystals
1 tbsp (15 mL) garam masala spice blend (see above)
2 tsp (10 mL) gr ound nutmeg
 
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. In a M aslin pa n or canning kettle, crush the plums using a potato masher . Add ora nge juic e and lemon ju ice and bring to a boil over m edium-high
heat, stirring frequently . In a bowl, combine sugar and pectin. Add sugarmixture, 1 cup (250 mL) at a time, stirring to dissolve after each addition. Add gar am masala and nutmeg. Bring to a rolling boil and boil for 1
minute. 3. Remove pan from heat and skim of f any foam. Fill hot jars, leaving a 1/4-
inch (5 mm) headspace. W ipe r ims, top with flat lids and screw 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 5 minu tes ( Boiling
W ater Method, Step by Step ). 4. T ransfer to a cooling rack to cool completely . Check seals, label and store
in a cool place for up to 1 year . a s i a n  p l u m  s a u c e
I’ve always wanted my own r ecipe for plum sauce—r eal Asian plum sauce. I t hink this is close to an authen tic Thai or Kor ean plum sauce . If you can,
try to locate an Asian food stor e  that sells tamarind. It is packaged similar
to dates. Be sur e to chop the flesh very fine because the small, smooth
tamarind seeds ar e very har d, a nd the only way to find and disc ar d them is
to chop the flesh fine. The sha rp citrus taste of tamarind is part of the
authentic taste of the plum sauce , but if you can’ t find tamarind, simply omit
it or substitute 1 tbsp (15 mL) grated lemon rind.
_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:

        Heat three 1-cup (250 mL) ja rs in boiling wate, and scald the lids, lifter,
funnel and tongs ( Boiling W ater Method, Step by Step ). 5. F ill hot jars, leaving a 1/4-inch (5 mm) headspace. Run a thin non-
metallic utensil around the insid e of the jar to allow air to escape. Add more
hot catsup, if necessary to leave a 1/4-inch (5 mm) headspace. W ipe rims,
top with flat lids and screw on m etal 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 ). 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: I am add icted to enjoying this catsup with a good ol d-fashioned
breakfast—eggs, bacon, home fries, the works—but it is so much more
useful than that. It tops baked meat loaf and brings a real home-style
finish to  any dish with which co mmercial ketchup might be served. I have
not yet tried it to make baked b eans, but I do believe the originator of this
recipe, who claims that it is very nice with them. b l a c k  f o r e s t  m e a t  l o a f
This is such a r etr o, comfort r ecipe, but with an updated twist. Wher e our
mothers and grandmothers might have thought that adding half a cup of
commer cial chil i sauce to their standar d gr ound meat and onion  loaf was a
daring step, our dazzling, jewel-flecked gr ound turkey mixtur e is taken to
another level with the addition of Black For est Jam. It’ s easy and very tasty. 9- x 5-inch (3 L) loaf pan, lightly oiled, lined on the bottom with
par chment paper
Pr eheat oven to 375°F (190°C)MAKES 8 SER VINGS
2 tbsp (25 mL) olive oil
1 cup (250 mL) chopped onions
1 r ed bell pepper, diced
1 small zucchini, diced
2 cloves garlic, minced
1–1/2 lb (750 g) lean gr ound turkey
1/2 cup (125 mL) fine dry br ead crumbs
1 cup (250 mL) fr esh or fr ozen corn kernels
1/4 cup (50 mL) chopped fr esh parsley
1 tbsp (15 mL) fr esh thyme leaves
1 tsp (5 mL) gr ound cumin
1/4 tsp (1 mL) gr ound nutmeg
1 large egg, beaten salt and pepper
1 cup (250 mL) Black For est Fr eezer Jam, divided
 
1. In a skillet, heat olive oil ov er high heat. Add onions and sauté for 3
minutes. Add red pepper, zucchini and garlic and cook, stirring frequently,
for 5 minutes or until vegetables are almost soft. Set aside to cool. 2. In  a bowl, combine ground turkey, bread crumbs, corn, par sley, thyme,
cumin, n utmeg a nd egg. Mix we ll to combine. Season with salt and pepper. Add oni on mixt ure and 1/2 cup  (125 mL) Black Forest Freez er Jam. Stir
well to combine. Gently press th e mixture into prepared loaf pa n. Bake for
1 ho ur. B rush remaining Black F orest Jam over the top of the m eat loaf and
bake unt il the internal temperature reaches 160°F (71°C) on an instant-read
meat the rmometer, about 30 to 40 minutes. Remove from the oven and let
stand for 15 minutes before slicing and serving. Pass extra jam. Serve cold the next day with a green salad and a dressing made with 1/4 cup
(50 mL)  Black Forest Freezer Ja m and 2 tbsp (25 mL) balsamic vinegar. It’ s
perfect for a luncheon, along with crusty country bread. Fr eezing Currants
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ).
1/4-inch (5 mm)
What is the recommended headspace for filling jars with hot fruit?
Melons are not recommended for water bath canning, but can be preserved using the Pressure Canner Method.
What is the recommended method for preserving melons?
1/2-inch (1 cm)
What is the recommended headspace for packing plums into jars?
Nectarines can be preserved using the Boiling Water Method, Step by Step.
What is the recommended method for preserving nectarines?
Plums can be preserved using the Boiling Water Method, Step by Step.
What is the recommended method for preserving plums?
1/2-inch (1 cm)
What is the recommended headspace for filling jars with hot fruit?