Purple T op Milan:  An earl y variety  that produces f lattish roots with purple
markings and white flesh; excellent flavour; good for pickles. Purple T op White Globe  or V eitch’ s Red Globe:  An early , attractive, old
cultivar with round or slightly f lattened roots; mild, sweet-tastin g; good for
pickling; reddish-purple above ground and white below .Snowball:  A n early , delicately flavoured white variety; good for cookin g
and freezing. While you can substitute rutabaga, above, in most of the recipes here, try young, fresh turnips first,
because their taste is crisp and the flesh is white, making them a better choice for pickles. Pur chasing/Storing
1 lb (500 g) yields 2–1/2 cups (625 mL) cubed turnips. Y ou will need about 1–1/2 lb (750 g) for each quart (1 L) jar . Look fo r turnips with greens st ill attached. Choose small to medium firm
turnips with smooth, unblemishe d skin. T ops should be fresh and green, not
wilted or yellowing. Good W ith
Culinary herbs such as basil, bay , thyme, chervil, sage,
oregano. Seasonings such as cumin, coriander , curry blends,
cinnamon, ginger , nutmeg. Other root vegetables, such as parsnips, rutabagas, beets,
carrots, onions, garlic, potatoes, kohlrabi. Pr eparation
Scrub in  a sink full of cool wa ter to which a drop of food-safe soap has
been added. T rim the ends and peel using a vegetable peeler .Canning T urnips
I do  not advise c anning turnips because they develop a strong fl avour . They
are best frozen or pickled. p i c k l e d  c a r r o t s ,  t u r n i p s  a n d  p e p p e r s
I lik e the palett e of the yellow , orange and r ed vegetables in this pickle
because it is warm and cheerful on a winter table. MAKES ABOUT 12 CUPS (3 L)
2 cups (500 mL) water
1–1/2 cups (375 mL) white wine vinegar
1 cup (250 mL) rice vinegar
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) fr eshly grated gingerr oot 5 cloves garlic, crushed
2 tbsp (25 mL) dill seeds
2 tbsp (25 mL) celery seeds 2 tbsp (25 mL) pickling salt
2 tbsp (25 mL) mustard seeds
1 tbsp (15 mL) Dijon mustard 12 black pepper corns
3 carr ots, cut into 3–1/2 x
1/2-inch (8.5 x 2 cm) sticks
2 turnips, cut into 3–1/2 x 1/2-inch (8.5 x 2 cm) sticks
2 r ed bell peppers, cut into 3–1/2 x 1/2-inch (8. 5 x 2 cm) strips
 
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 M aslin pan or canning kettle, combine water , white wine vinegar and
rice vinegar . Bring to a boil ov er medium-high heat. Stir in th e sugar and
boil lightly stirring constantly for 3 minutes or until the sugar is dissolved.Stir in the ginger , garlic, dill,  celery seeds, salt, mustard s eeds, Dijon
mustard and peppercorns. Reduce heat and keep simmering, stirring
occasionally for 10 to 15 minutes or until the liquid thickens slightly
3. Fill hot jars w ith carrot sticks, turnip sticks and red pepper str ips, shaking
the jar to pack fairly tightly Cover with hot vinegar brine, leaving 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 more hot brine, 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 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 completely Check seals, label and store in a cool place for up to
1 year . r o o t  v e g e t a b l e  s a u c e
Just like  all gr eat tomato sauce s, this one is excellent on spaghetti and in
pasta dishes of all kinds, but it also excels with fish, chicken  and other
meats. When my daughter was s mall, I added chopped cabbage and carr ots
to as  ma ny dishes as possible in or der to boost the nutritional v alue. This is
a t asty example of how tomato s auce, which is alr eady a healthy choice fornutrients, can be packed with even mor e goodness. The sauce should be on
the thick  side for fr eezing. T o use immediately , you may wis h to thin it
slightly by adding chicken br oth or tomato juice until it r eaches the desir ed
consistency . For  this sauce, I don’ t skin the tomatoes, but you may wish to
do so (see T omatoes ). 1 or 2 rimmed baking sheets, lightly oiled
Pr eheat oven to 375°F (190°C)
MAKES 10 CUPS (2.5 L)
2 medium eggplants, halved lengthwise
1/3 to 1/2 cup (75 to 125 mL) olive oil, divided
3 cups (750 mL) chopped onions
1 cup (250 mL) chopped turnip
1 cup (250 mL) chopped carr ot
1/2 cup (125 mL) chopped parsnip
4 cloves garlic, chopped
8 cups (2 L) chopped seeded paste tomatoes
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) molasses
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped fr esh basil 1/4 cup (50 mL) chopped fr esh
or egano
2 tbsp (25 mL) chopped fr esh parsley
 
1. Arran ge eggplant halves on prepared baking sheet (use 2 sheets if
needed), cut sides down. Drizzle  each half with 1 tbsp (15 mL) of the olive
oil. Bak e in preheated oven for  35 minutes or until flesh is so ft. Let cool
and scoop flesh out of skins. Discard skins. 2. M eanwhile, in a lar ge skillet, heat 3 tbsp (45 mL) of the ol ive oil over
medium-high he at. Add onions, turnip, carrot and parsnip and c ook, stirring
constantly , for 2 to 3 minutes. Reduce heat to low , cover and gently cookthe vege tables for about 10 min utes, stirring occasionally . Add more olive
oil a s needed to  keep from scorching. V egetables should be al most tender
and lightly browned. Add garlic and cook, stirring frequently , for 5 to 6
minutes or until vegetables are cooked. 3. Add eggplant flesh, tomatoes, vinegar , molasses and salt. Bring to a light
simmer . Cover and simmer gently , stirring occasionally , for 10 minutes. Stir
in basil, oregano and parsley . Bring to a simmer and cook for 1 minute,
stirring constan tly . Remove from heat and let cool. Pack into freezer
containers in 2- or 4-cup (500 mL or 1 L) amounts, leaving a  1-inch (2.5
cm) headspace. Remove air , label and seal. Freeze for up to 6 months. Fr eezing T urnips
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanc h cube d turnips in b oiling water for 2 minutes. Lift out and
plunge i nto cold  water . Let stand for 2 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. OR
Purée:  C ook cubes in boiling, salted  water for 5 to 6 minutes or until
tender . D rain an d cool slightly , then mash using a potato masher . Pack into
containers, leavi ng a 1-inch (2.5  cm) headspace. Remove air , lab el and seal. Freeze for up to 6 months. Z u c c h i n i
SOMETIMES YOU WILL SEE THE WORD COURGETTE,
especially when  reading British or French cookbooks. Cour gette is French
for z ucchini, a ty pe of summer s quash that was developed in Ita ly . Zucchini
(Cucurbita pepo)  is long and slender , and usually dark green over yellow ,
giving a striped, sometimes speckled ef fect. It can grow huge, but the
smaller fruits are fresh, tend er and delicate in flavour and best for
preserving. Good Pr eserving V arieties
A vailable year -round, local zucc hini peaks in August. All varieties are good
for preserving. All Gr een Bush:  Light speckles on dark green skin; early variety
Newer zucchini varieties are golden yellow in skin colour , and some are round or globe-shaped
Condor:  Nutty flavour; good for baking and preserving. Costata
Romanesco:  Ric h flavour; as  a bonus, produces male blossoms that can be
stuf fed and cooked in addition to the fruits. Eight Ball:  Round, baseball-size fruits that are great for stuf fing; easy to
pickle and can. Golden Dawn:  Golden yellow skin; mild flesh.Pur chasing/Storing
1 lb (500 g) yields 3 cups (750 mL) sliced or cubed zucchini. Y ou will need about 1-1/2 lb (750 g) for each quart (1 L) jar . A medium-green zucchini hybrid with smooth, cylindrical fruit, Radiant is good for pickles, salsas
and other preserves; smooth skin means peeling is not essential. Choose firm, well-rounded zucchini, with tender , glossy , unblemished skin. Fruits longer than 3 to 6 inches (8 to 15 cm) will be tougher and have more
fibre, but zucchini up to about 10 inches (25 cm) long can be pickled. Good W ith
Culinary herbs such as oregano, sage, chives, basil, bay ,
thyme, chervil, rosemary . Spices such as nutmeg, cumin, coriander , curry blends. Rice or pasta (in sauces or stuf fed with rice mixtures). Other vegetables, such as tomatoes, garlic, onions, leeks,
eggplant, peppers. Pr eparation
Scrub in  a sink full of cool wa ter to which a drop of food-safe soap has
been ad ded. Rin se well and pat dry . T rim away the blossom end and the
rounded end only if necessary . Leave the peel on if fruit is tender; peel
away strips of skin if mature or damaged. Canning Zucchini
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 2 cups (500 mL)  of cut zucchini, bring 2 cups (500 mL)
water or br oth to a boil. 3. Pack quarter ed or cubed zucchini into jars either hot or raw . Make a  Hot Pack:  Add zucchini to  gently boiling water or broth and boil
for 1 minute. Drain, reserving cooking liquid. Fill hot jars with hot
zucchini, shakin g the jar to pack fairly tightly . Pour hot cooking liquid over
zucchini, leavin g a 1-inch (2.5 cm) headspace. Run a thin non-metallic
utensil a round th e inside of the jar to allow air to escape. W ipe s ealing 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:  Fill jars with quartered or cubed zucchini, shaking the
jar t o pa ck fairly tightly . Cover with hot water or broth, leavi ng a 1-inch
(2.5 cm)  headsp ace. Run a thin non-metallic utensil around the i nside of the
jar to allow air t o escape. Add hot liquid, 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 Pressure 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. f i v e - s p i c e  z u c c h i n i  p i c k l e s
As anyon e who has ever gr own zucchini knows, the gar den always pr oduces
an ample amount. If you can get out and harvest one good lot of the bright
yellow f lowers, this helps to thin the yield out slightly and pr ov ides a very
nice dish when stuffed with rice and poached in tomato sauce. MAKES ABOUT 10 CUPS (2.5 L)
9 cups (2.25 L) sliced zucchini
2–1/2 cups (625 mL) thinly sliced onions
1/3 cup (75 mL) pickling salt
3 cups (750 mL) white wine vinegar
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) Five-Spice Blend  (stor e-bought), tied in a cheesecloth
bag
 
1. In a stoneware crock or non-re active bowl, combine zucchini and onions. Sprinkle with salt and cover wi th water . Let stand for 2 hours. Pour into a
lar ge colander and drain well, di scarding the liquids. Rinse with fresh water
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 M aslin p an or canning kettle, combine vinegar and su gar . T ie the
spice bag to a handle. Bring to a  boil over high heat, stirring constantly Addzucchini and onions and boil gently stirring frequently for 5 minutes. T ry making your own authenti c Chinese five-spice blend for these zippy
pickles—the flav our will be clea r and fresh, and you can tailor the amounts
to suit your taste. 4. Skim of f and discard any foam. Using tongs, fill hot jars with zucchini
and onions to within 1 inch (2.5 cm) of the top. Shake the jar to pack fairly
tightly L adle ho t brine over , le aving a 1/2-inch (1 cm) headsp ace. Run a
thin non-metalli c utensil around the inside of the jar to allow a ir 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 the hot
water ba th, 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 ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool completely Check seals, label and store in a cool place for up to
1 year . m e d i t e r r a n e a n  c h u t n e y
After the vegetables ar e in the  pot, it takes a few hours to simmer and
r educe this chutney to a thick, ri ch mixtur e, so it’ s a good r ecipe for a rainysummer day . I make this just befor e Labour Day , when I know the pace of
our lives will pick up and r ecipes like these will be out of the question. MAKES 8 CUPS (2 L)
2 lb (1 kg) tomatoes, skinned and chopped
(about 2 cups/500 mL)
2 lb (1 kg) zucchini, r oughly chopped (about
1–1/2 cups/375mL)
2 gr een bell peppers, chopped
2 tart apples, chopped
1 large Spanish onion (14 to 16 oz/400 to 500 g),
chopped 4 cloves garlic, crushed
2 cayenne peppers, finely chopped
1 tbsp (15 mL) salt
1–1/2 cups (375 L) granulated sugar
1–1/2 cups (375 L) malt vinegar
2 tbsp (25 mL) fr esh thyme leaves
2 tbsp (25 mL) chopped fr esh or egano
1 tbsp (15 mL) chopped fr esh r osemary
 
1. In a M aslin p an or canning k ettle, combine tomatoes, zucchini, peppers,
apples, onion, garlic, cayenne  peppers and salt. Stir well. Cook over
medium heat, stirring constantl y , and slowly bringing to a boil. Simmer
gently , s tirring o ccasionally , for 1 to 1–1/2 hours or until the ve getables are
soft and the juices from the tomatoes are almost evaporated. 2. Add sugar an d vinegar , stirring to dissolve the sugar . Brin g back to a
light boi l. Reduc e heat and simm er gently , stirring occasionally , for about 1
hour or until the chutney is moist and thick. Stir in the thyme, oregano and
rosemary and cook for 3 minutes.3. Meanwhile, heat four 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. Fill hot jars, leaving a 1/2- inch (1 cm) headspace. Run a thin non-
metallic utensil around the insid e of the jar to allow air to escape. Add more
hot c hutney , if n ecessary , to leave a 1/2-inch (1 cm) 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 ). 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 . m e d i t e r r a n e a n  c h i c k e n  a n d  p o t a t o  s a l a d
Just as the air turns crisp, even befor e it is officially autumn, I often switch
to this warm and slightly heartier potato salad. Of course, if ther e is any left
over , it is gr eat cold for lunch the next day . Use a waxy potato variety such
as Y ukon Gold or russet so that they slice easily and don’ t br eak apart in the
salad. F or mor e  heat, you can add chopped fr esh or dried cayenne pepper
or dried chile pepper flakes. I f I have capers, I include them to carry
thr ough the Mediterranean taste, but they ar e not critical. Mor e fr esh
or egano or thyme can also be added to suit your pr efer ence. MAKES 4 SER VINGS
3 tbsp (45 mL) olive oil, divided
4 boneless chicken br easts
1 small r ed onion, halved and sliced
6 medium potatoes, cooked and sliced
1/2 cup (125 mL) Mediterranean Chutney
2 cups (500 mL) lightly packed baby spinach leaves2 tbsp (25 mL) drained capers, optional
 
1. In a skillet, heat 2 tbsp (25 mL) of the olive oil over medium heat. Add
chicken breasts and cook for 2 to 3 minutes on each side or until lightly
browned. Cover , reduce heat and cook for 10 minutes or until cooked
through. T ransfer to a plate and cut into shreds. 2. Add remaining oil to the pan and increase heat to medium-high. Add
onion an d cook,  stirring frequently , for 6 minutes or until soft. A dd potatoes
and cook, stirring constantly , until lightly browned and heated th rough, 3 to
5 minutes. 3. In  a bowl, tos s together potato mixture, chicken and chutney . Divide the
spinach among 4 plates and top with the warm potato salad mixture. Garnish with capers, if using. Use: This salad is a natural for serving in zucchini flowers in summer
and Boston lettuce cups in winter . Fr eezing Zucchini
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch zucchini chunks in boiling water for 1 minute. Lift out and
plunge into cold water . Let stand for 1 minute. 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 6 months.S u m m e r  H e r b s
BY THE TIME SUMMER IS UPON US,  the herb garden is producing at
top speed, with plants maturing  almost before our eyes. Mos t herbs will
need to be harve sted every other day to keep them from going to seed. One
of th e best way s to use the bounty from the herb bed is to m ake pesto,
gremolata, pastes, salsa verde and persillade (see below and Fall Herbs , for
recipes). These intense herb mix tures can be frozen in 1 tbsp (15 mL) or 1-
cup (250 mL) amounts for use all winter . Basil
Of a ll th e summer herbs, basil is perhaps the most versatile. I gr ow and buy
it to use when preserving toma to sauce and tomatoes, roasted red pepper
sauce and, of course, pesto. My favourite basil is Genovese,  l eft,  wh ich has
a sweet anixe-n utmeg-cinnamon flavour and lar ge waxy leaves and looks
good as a garnish. Some of the hundreds of varieties of basil (Ocimum basilicum):  Lettuce
Leaf; Purple Ruffles; Queenette Thai; Sweet Dani Lemon; Spicy Globe. CalendulaThe Romans named this plant  calendula (Calendula officinalis)  because
they not iced it was always in bl oom on the first day of the mon th, which in
Latin is calends  (or kalends). Also known as pot marigold, calendula is
useful in the garden for companion planting, and the petals are excellent in
summer salads, butter and vina igrette dressings. The flower colour ranges
from lig ht to dark yellow , orange and variegated, like the petals. I have
made pe sto from calendula petals, added them to omelettes and custards,
and dried them for use with su gars. The fragrance and taste are light and
pleasingly floral. I actually prefer dried calendula petals over saf fron. In the photo below , a summer salad is brightened with whole nasturtium
flowers and calendula petals. T o make a colourful summer vinaigrette: In a
clean jar , add up to 1/4 cup (50 mL) fresh or dried calendula petals to 1/4
cup (50 mL) vinegar and 1/2 cu p (125 mL) olive or nut oil. C over tightly
with the lid and shake well. Dill
Both dillweed (the fresh or drie d fern-like leaves) and dill seed  are used in
pickling. The leaves are also used in tartar sauce and in vinaigrette. Use 1/4
cup (50 mL) fresh dillweed or 2 tbsp (25 mL) dried dill in th e recipe for
vinaigrette (see Calendula ).It is convenient for preservers that both dill (Anethum graveolens)  and
cucumbers are harvested at the same time. Fresh, immature dill flower
heads can be used in making pickles. Mint
As this close-up  of peppermint (Mentha x piperita,  top photo below) shows,
you can  always identify mint plants by their leaves, which are pointed,
toothed and very fragrant. Anot her way to recognize mint family plants is
by their square stems. Mint is used in jams, jellies and other preserves,
peppermint being the most flavourful for preserving recipes. Both peppermin t and spearmint (bottom photo above) are healthy and
aggressive plants in the herb garden. Parsley
Parsley is a great herb for preserving because it keeps its colour  and freezes
well. Curly parsley (Petr oselinum crispum)  and flat-leaf  parsley
(P .neapolitanum)  are common.I grow and use b oth varieties of parsley and find that the flat-le af variety is
stronger in flavour . Parsley is used in salsa, with bulgur and couscous, and
in summer pastes and pesto. Persillade
One of my favourite methods of preserving parsley is to make a persillade
of finely  chopp ed parsley , garlic and sunflower seeds in a 3:2:1 ratio. I
freeze it  in 1 or 2 tbsp (15 or 25  mL) amounts for an easy addition to soups,
casseroles, marinades, sauces a nd stews. I lightly spray a plastic ice cube
tray with olive oil and pack persillade into it. Once frozen, the persillade
cubes pop out, and I store them in resealable plastic bags for easy use. Rose
Although roses are not herbs, their flowers and fruits, like those of herbs,
can be used in cooking. North American First Nations people s used rose
petals an d hips to treat a variety of ailments. Rosewater is an ef fective way
to preser ve the fragrance of rose s, and it is used in Middle East ern cooking
in particular . Rich in vitamins C, A, B, E and K, tart-tasting rosehips can be d ried for teas
and infu sions. L ike crabapples, rosehips are also high in pectin  and can be
chopped and boiled with rose petal infusion or fruit juice to impart their
beautiful colour , pectin and n utrients to jelly . Substitute rosehips forcranberries in sauce and relish  dishes if you have enough after the cold
weather brings them along to maturity . parsley jelly
Parsley jelly is an old English f avourite that often r elied on cr abapples or
early tart apples to make the parsley infusion “set up,” or jell. If made the
traditional way , it’ s a very mild-tasting, soft jelly that can be used with pork,
fish or poultry . U se the flat-leaf parsley if you have it, because it is str onger
in flavour . This r ecipe can be us ed to make mint, sage, thyme or basil jelly
by s imply substituting any of those fr esh herbs for the parsley . For mor e zip
to the jelly , add up to 1/4 cup (50 mL) chopped fr esh hot chile pepper or 2
tbsp (25 mL) crushed dried cayenne pepper . MAKES 6–1/2 CUPS (1.625 L)
2 cups (500 mL) lightly packed coarsely chopped fr esh parsley
3 cups (750 mL) boiling water
1 cup (250 mL) unsweetened apple juice (appr ox)
2 tbsp (25 mL) cider vinegar or white wine vinegar
2 tbsp (25 mL) fr eshly squeezed lemon juice 4–1/2 cups (1.125 L)
granulated sugar 1 pkg (1–3/4 oz/49 to 52 g) fruit pectin crystals 1/4
cup (50 mL) finely chopped hot chile pepper (or to taste), optional
 
1. Place  parsley  in a non-react ive teapot or bowl with a tight-fitting lid. Pour bo iling wa ter over parsley and cover with lid. Let stand until cool,
about 1 hour . 2. Heat seven 1- cup (250 mL) ja rs in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ).3. Strain  of f the parsley infusion  into a 4-cup (1 L) liquid measure. Discard
the h erbs. Add e nough apple juice to bring the total liquid to 4 cups (1 L). Pour parsley/apple liquid into a Maslin pan or canning kettle. Add vinegar
and lemon juice. Increase hea t and bring to a boil over m edium heat,
stirring constantly . 4. A dd sugar , 1 cup (250 mL) at a time, stirring to dissolve  after each
addition. Bring to a full rolling boil. Add pectin and boil for 1 minute. Remove from heat. Skim of f and discard any foam. If using chile pepper , let
jelly sit for up to 30 minutes before adding chile to the jelly . 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 jelly , if necessary , to leave a  1/4-inch (5 mm) headspace. W ipe 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 necessary . Bring to a full rolling boil and
process jars for 10 minutes (see page xx). 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 . s u m m e r  h e r b  b r o w n  m a y o n n a i s e
I make up lots of this tangy puré e and use it to r eplace r eal mayonnaise, as
a spr ead  for grilled fish, to toss with rice or to mix with an chovies for
crackers. It’ s one of those condi ments that will pr ove to be very versatile in
the kitchen. It makes a gr eat picnic spr ead. Rimmed baking sheet, lightly oiled
Pr eheat oven to 450°F (230°C)
MAKES 3 CUPS (750 mL)
2 onions, quarter ed
1 leek, trimmed, washed and coarsely chopped
4 cloves garlic, halved
3/4 cup (175 mL) olive oil, divided
3 tbsp (45 mL) chopped fr esh basil
2 tbsp (25 mL) chopped fr esh parsley
1/2 tsp (2 mL) salt
1/4 cup (50 mL) balsamic vinegar
 
1. O n pr epared b aking sheet, arrange onions, leek and garlic in single layer . Drizzle with 1/4 cup (50 mL) of the olive oil. Roast in preheated oven,
stirring frequently , for 15 to 20 minutes or until browned and tender . 2. T rans fer vege tables to a sma ll bowl. Stir in remaining oliv e oil, basil,
parsley and salt. Cover and let  stand overnight or for at least 4 hours to
blend flavours.3. In a food processor , purée vegetable mixture, adding vinegar in a slow
stream t hrough the opening in t he lid. Process until smooth. T r ansfer to an
airtight container and store in the refrigerator for up to 1 week. T o Use as a Dressing: Whisk together 3 tbsp (45 mL) Summer Herb
Brown Mayonnaise with 1/2 cup (125 mL) orange juice. b a s i l  p e s t o
Pesto turns fr om a beautiful b right gr een to black very quic kly , almost
befor e you can get it spooned into the jar or fr eezer bag. For this r eason, I
have included a few tablespoons  of lemon juice to pr event oxidation, which
turns cu t herbs black. Personall y , I do not use the lemon juice in pesto for
my own use (it does change the taste slightly , although not in a bad way),
but I offer it her e as an option because it would be a shame for your family
to shy away fr om this fabulous ar omatic, nutmeg-flavour ed sauce just
because of its blackish colour . T he benefit of making your own pesto is that
you can use as much or as little oil as you like and, in turn, will get a fairly
dry or a wet pesto. My husband, who uses gobs of pesto on everything, even
br eakfast omelet tes, likes it smoo th and paste-like, but not oily . I pr ocess his
pesto longer than I do mine but use the same amount of oil for both. I like
my p esto on the dry side and wi th definite small bits of the ingr edients still
discernible (that’ s my pesto in the photograph, below). MAKES ABOUT 12 CUPS (3 L) 4 large cloves garlic
1/2 cup (125 mL) pine nuts or sunflower seeds 3 oz (90 g) hard Italian
cheese (Parmesan,
Parmigiano-Reggiano or pecorino), cut into
small cubes
3 cups (750 mL) lightly packed fr esh basil leaves
2 tbsp (25 mL) fr eshly squeezed lemon juice,
optional (see above note) 3/4 cup (175 mL) olive oil (appr ox) sea salt1. In the bowl of a food process or , process garlic using the pulse button or
an o n-of f technique until coar sely chopped. Add pine nuts and cheese. Process, using the pulse button or an on-of f technique, until nuts and cheese
are coarsely chopped. Add basil to the bowl. Drizzle lemon juice over top,
if using. Process for 30 seconds or just until leaves are coarsely chopped. 2. W ith the mo tor running, add olive oil in a steady stream through the
opening in the li d. Keep adding oil and blending until the pesto has reached
the desired consistency . Stir in salt to taste. F a l l
“For man, autumn is a time of harvest, of gathering together . For nature, it
is a time of sowing, of scattering abroad.”
—EDWIN W A Y TEALE
 A p p l e s
THOUGHT T O  BE THE FIRST FRUIT  ever cultivated, the apple
(Malus)  is  older than i ts depictions on prehistoric cave walls. Although
there were four major North A merican species native to much of eastern
and western North America, the  first European species were bro ught to Port
Royal an d the fertile Annapolis V alley in Nova Scotia by French settlers in
the early 1600s. It would be another 150 years or so bef ore Johnny
Appleseed would begin spread ing apple seeds all over Ohio, Michigan,
Indiana and Illinois. Good Pr eserving V arieties
The best fresh eating apples are not always the best for cooking, freezing
and pres erving. Good pie apples are varieties that are juicy , firm and hold
the shape of th e slice when b aked, which makes them very good for
preserving, stew ing and baking. Sauce apples have a softer tex ture and are
full of juice, so they melt down into a homogenous, pourable sauce. Crabapples, whi ch are native to North America, and the sour apple varieties
are both  high in pectin and acid, two important considerations  for making
jelly . Fo r other preserves, the very best apples are the early September -
ripening cooking  apples that are  tart, juicy and barely ripe. If you can, try to
combine one or two tart types  with two or three sweet apples in jams,
compotes and other preserves.For pres erving, look for apples that are freshly harvested, not stored. W ith
the hund reds of  varieties of ap ples available, the best way to know what
suits your recipes is to talk to your local orchard owner and experiment with
the local varieties that she or he grows. Here is a short list of good
preserving apples and the optimum time to preserve them. Lodi:  L ar ge, greenish yellow; tart-sw eet; good sauce and preserve apple;
September . Gravenstein:  R ed with yello w stripes; sweet, tart and crisp; an excellent
preserve, pie and sauce variety; not great baked; September through
November . W ealthy:  Red with green stripes and splashes; excellent preserve and
cooking apple; September through December . Ripson:  Y ellow , overspread with dull red; October to January . Gr eening:  T art, juicy; excellent cooking and preserving apple, flavour
intensifies on cooking; bright greenish yellow; November to February . W agener:  L ight red; fine- grained flesh; tender and juicy; good sauce and
preserve apple; November to February . Golden Delicious:  Sweet, tender; excellent pie apple; good sauce and
preserving apple; rich golden colour; November to March. Northern Spy:  Lar ge, red striped; excellent pie and preserve apple;
December to March. Rome Beauty:  L ar ge, round, striped red and green with tiny pin dots;
slightly tart; good for pies a nd sauces, excellent for baked desserts;
December to March. W inesap:  B right red, firm ; slightly tart, spicy; good for pies, preserves,
sauces; December to MayCrabapples are small, wild apples native to North America. They are tart and loaded with pectin,
which makes them great for preserving; September . Pur chasing/Storing
• 1 lb (500 g) yields 2-1/2 cups (625 mL) sliced apples. • Y ou will need about 1-1/4 lb (625 g) for each quart (1 L) jar . Select firm fruits with no sign of bruising. Store apples in a coo l place and
use for preserving as soon as possible. Essential:  Apples emit a natural gas that speeds up ripening of fruits such
as pears and stone fruit, so keep them in a separate container . Good W ith
Meats, poultry , cheese and vegetable dishes. Culinary herbs such as parsley , chives, sage, rosemary , basil,
bay , thyme, savory , tarragon. Sweet se asonings such as cinnamon, ginger , cloves, nutmeg,
vanilla, caramel. Old and medium-age cheddars, Asiago, colby , Gouda. Other fruit, such as raspberries , peaches, pears, nectarines,
bananas, berries. V egetables such as onions, peppers, squash. T oasted almonds, pecans and walnuts; raisins; chocolate. Pork, sausage, duck and goose, poultry , lamb and beef.Duchess (left): Light green with red stripes and splashes of red; slightly tart; great preserving, pie and
cooking apple; not for baking; August, September . Mcintosh (right): Red with some green splotches
and tiny yellow dots; tart, tender; cooks soft and smooth; good for pies and sauce, jams, soft
preserves; not good for baking; September , October (see sidebar , next page). Pr eparation
W ash ap ples in a sink full of cool water to which a drop of foo d-safe soap
has been added. Rinse well and  pat dry . Apples are cored and most often
peeled and halved or sliced for preserving. T o prev ent disc olouration, acid ulate: Immerse peeled sliced 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 Apples
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 apples. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup.The McIntosh apple tree was first found growing on the farm of John McIntosh, a United Empire
Loyalist who settled in McIntosh’ s Corners (now called Dundela), Dundas County , Ontario. Its
parents are thought to be Snow and possibly St. Lawrence. W ith a monument commemorating the
actual site of its “birth” as a sapling in 1796, the McIntosh apple is the most commercially important
Canadian apple ever grown and one of the world’ s most prominent varieties, particularly popular in
North America. 3. P ack sliced a pples into jars hot  ( Ra w Pack Met hod makes poor -quality
canned apples). Make a  Hot Pack:  Add apple slices to gently boiling syrup or juice and
boil for 5 minutes, stirring frequently to prevent scorching. Fill hot jars with
hot fruit. Add hot syrup to cover , leaving a 1/2-inch (1 cm) head space. Run
a thi n no n-metallic utensil around the inside of the jar to allow air to escape. Add more hot fruit or syrup, if necessary , to leave a 1/2-i nch (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 ocess apples in a canner:  Use a B oiling W ater Canner a ccording to
the chart below . OR
Process apples 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. c r a b a p p l e  c h u t n e y
When crabapple s ar e plenty , this  savoury applesauce is my favo urite way to
pr eserve them. I like a thicker consistency with chopped raisi ns for hors
d’oeuvr es, but if you’r e using it as a condiment—it is excellent with baked
ham and pork—a thinner chut ney with whole raisins and som e syrup is
better th an the thicker version . If you don’ t have crabapples , use a tart
apple like McIntosh or Lodi. MAKES ABOUT 8 CUPS (2 L) 1 lemon, halved
3 lb (1.5 kg) crabapples, cor ed and chopped
1–1/2 cups (375 mL) apple cider vinegar
1–1/2 tsp (7 mL) salt
1 tsp (5 mL) gr ound cinnamon
1/4 tsp (1 mL) gr ound cloves
3 cups (750 mL) lightly packed br own sugar
1 cup (250 mL) granulated sugar
1 onion, chopped
2 cloves garlic, finely chopped
1–1/2 cups (375 mL) golden raisins, whole orcoarsely chopped (see headnote) 1/3 cup (75 mL) chopped candied
ginger
3 tbsp (45 mL) chopped fr esh tarragon or 1 tbsp (15 mL) crushed dried
tarragon
 
1. Squee ze the lemon halves, rem ove seeds and pour juice into a Maslin pan
or canni ng kettle. Discard any remaining seeds in the lemon halves and
chop rem aining flesh and rind and add to juice in pan. Add chopped apples
to the pan and s tir well. Add vinegar , salt, cinnamon and cloves. Bring to a
boil over high h eat. Add the brown sugar and granulated sugar ,  1 cup (250
mL) at a time, stirring to dissolve before adding the next cup. S tir in onion
and garlic and boil lightly , stirring occasionally , for 45 minutes. 2. Meanwhile, heat four 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. A dd raisins, ginger and tarragon to the boiling mixture and return to a
boil. Simmer , stirring often, for 15 to 20 minutes or until fruit mixture and
syrup are thick (see headnote). 4. Remove pan from heat and skim of f any foam. Fill hot jars, leaving a 1/4-
inch (5 mm) headspace. Run a th in non-metallic utensil around the inside of
the j ar to allow air to escape. Add more hot chutney , if necessar y , to leave a
1/4-inch (5 mm) 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 if
necessary . 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 . Use: Th is hearty apple chutney can stand up to sausages, bacon, ham,
pork cho ps, live r pâté, duck and  game with real flavour becau se its acidic
tartness cuts through the heaviness of these foods.r o s e m a r y - s p i k e d  a p p l e  j e l l y
Jellies a r e made  fr om fruit and fr om some vegetables and herb s by boiling
them in water (or mashing raw soft fruit) and allowing the j uice to drip
thr ough a strainer , pr eferably a  cone strainer . The key to making sparkling
clear jel ly is to r esist the ur ge t o pr ess the fruit thr ough the strainer . If you
do, mor e of the flesh comes thr ough into the juice and mak es the jelly
cloudy . T his is actually fine if chunks of fruit or herbs will be added to the
jelly or if catsup will be made fr om the juice. If I’ m making apple jelly or pectin fr om apples, I try to use at least 2
differ ent varieties of tart apples—per haps Newton, McIntosh, Pippin,
Jonagold, Jona than, W inesap or Gala—because this tart c ombination
contributes to the overall comp lex apple taste and ensur es a good amount
of pectin for setting the jelly . MAKES ABOUT 6 CUPS (1.5 L)
3 lb (1.5 kg) mixed tart apples, peeled, cor ed and seeds intact,
cut into chunks (about 10 to 12)
4 cups (1 L) water
10 sprigs fr esh r osemary , divided
3 cups (750 mL) granulated sugar
2 tbsp (25 mL) fr eshly squeezed lemon juice
1 tbsp (15 mL) rice vinegar
 
1. In  a Maslin p an or canning k ettle, combine apples, water and 4 sprigs of
rosemary . Bring  to a boil over high heat. Cover , reduce heat to low and
simmer for 20 to 25 minutes or until apples are soft. 2. Set a cheesec loth-lined cone strainer over a 6-cup (1.5 L) bo wl and pour
in apple mixture. Cover with a c lean towel and set aside for at least 4 hours
or overnight. Allow juice to drip through without pressing.Probably th e most popular jelly is apple. T he best method for obtaining clear juice is
to set up a cone strainer over a non-reactive bowl and let the cooked apple mash (or
raw mashed soft fruit ) drip without pressin g on it. This takes some time—it’ s best to
leave it overnight. Pioneers and old-time preservers would hang a pillowcase or a
lar ge cheesecloth bag from the legs of an overturned stool and let the juice drip into a
bowl positioned on the underside of the seat. 3. T he n ext day ,  heat six 1-cup (250 mL) jars in boiling water , and scald the
lids, lifte r , funnel and tongs ( Boiling W ater Method, Step by Step ). Discard
the c heesecloth with apple and r osemary solids. Apple juice should measure
roughly 4 cups (1 L). 4. In  a Maslin pan or canning kettle, bring the strained apple juice to a boil
over high heat. Add sugar , 1 cup (250 mL) at a time, stirr ing until it
dissolves before adding the next cup. Add lemon juice and vinegar and
bring to a rolling boil, stirring o ften. Boil, uncovered, until the s yrup sheets
of f a cool metal spoon (see sidebar), about 15 to 18 minutes. Sheeting T est:  Dip a
cool metal spoon into  the boiling liquid and allow it to run of f into the pan. If 2 drops
of jell y hang of f the e dge of the spoon and then run together , the jelly is sheeting and
is ready to be processed in jars. 5. Remove pan from heat and skim of f any foam. Fill hot jars, leaving a 1/4-
inch (5 mm) headspace. If desired, add a sprig of rosemary to each jar . W ipe
rims, top with flat lids and screw on metal rings. Return jars to the hot waterbath, top ping up  with hot water if necessary . Bring to a full rolling boil and
process jars for 5 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 . chocolate apple mousse conserve
Rich tas ting, an d yet not loaded  with fat, this conserve makes a sweet-tart
chocolate sauce  and topping f or all sorts of desserts. The keys to this
textural delight ar e: start with cooking apples; cook them un til they ar e
soft; and  purée in a food pr ocessor or blender until silky smooth. A fine
sieve or a food m ill both work in  place of a food pr ocessor for th is purpose. Y ou can double the r ecipe, but be sur e to use a very deep and heavy-
bottomed pot because when you r eturn the puréed mixtur e to the pan, it will
spit when it bubbles. MAKES 3–1/2 CUPS (875 mL) 1 lemon
6 cups (1.5 L) chopped apple (about 2 lb/1 kg) 3 cups (750 mL)
granulated sugar
1/2 cup (125 mL) unsweetened cocoa powder
1/2 tsp (2 mL) salt
1 tsp (5 mL) pur e vanilla extract
 
1. Grate the rind of half of lemon, then juice it. In a Maslin pan or canning
kettle, c ombine lemon juice, lemon rind and apples. Stir well  to coat the
apples with the lemon juice. 2. In a bowl, combine sugar , cocoa powder and salt. Stir into  apples and
bring to  a boil over medium he at, stirring constantly Lower the heat and
simmer gently stirring frequently for 20 to 30 minutes or unti l apples are
soft. Using a foo d processor and working in one or two batches, purée the
apple mixture until smooth.3. M eanwhile, heat four 1-cup (250 mL) jars in boiling water , a nd scald the
lids, lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 4. Return the pu rée to a clean Maslin pan or canning kettle. Add  vanilla and
bring to a light b oil over medium heat, stirring constantly Cook the mixture,
stirring c onstantly for 15 minutes or until thickened enough to mound on a
wooden spoon. 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 c onserve, 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 15 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 completely Check seals, label and store in a cool place for up to
1 year . Use: As a dessert sauce for puddings, tarts, gingerbreads and other baked
desserts; as a filling for layer cakes and crêpes.crabapple and goat cheese bar quettes
One of the many r ewar ds for p r eserving the best of the harve st is that it
makes e ntertaining super easy . I love it when impr omptu opportunities for
serving casual snacks, meals and even desserts pr esent themselves because
I have a pantry of homemade gems to draw on. For this zesty hors d’oeuvr e,
a fruit chutney , r elish, salsa or even a fruit jelly ( Rosemary-Spiked Apple
Jelly  works beautiful ly . Choose cr eamy goat cheese or brie and either fr esh
endive b oats (ba r quettes) or whole wheat crackers. The baguettes r equir e
very little pr ep time. Soft cr eamy goat cheese will be easier to cut into
r ounds if it is partially fr ozen. A ba r que is a thr ee-masted Fr ench sailing vessel. Samuel de Champlain
used one in 1605 to explor e and chart the New England coas t. Fr om thisancient Fr ench wor d comes th e term bar quettes, for small, b oat-shaped
pastry ta rts made of short crust  pastry or puff pastry , baked blind and then
filled with sweet or savoury fillings. Bar quettes ar e almost alwa ys served as
hors d’oeuvr es or appetizers. In  this version, the individual en dive leaves
ar e actu ally shaped like the hull of a bar que; hence the term bar quettes is
applied. MAKES 12 BARQUETTES
5 oz (150 g) goat cheese, brie or cr eam cheese 2 bunches en dive, leaves
separated, or 12 whole wheat crackers
1 cup (250 mL) Crabapple Chutney  or other fruity-savoury pr eserve
Slice cheese into rounds or cut into 12 portions and position on e portion on
each of 12 endive leaves. Add about 1–1/2 tbsp (20 mL) Crabapple Chutney
on top or to the side of the cheese. Fr eezing Apples
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 frequently . Reduce heat and gently boil for 3 minutes. Let cool. This
is enough syrup to cover 12 cups (4 L) sliced apples. Fill pint (2-cup/500 mL) or quart (1 L) freezer containers with halved or
sliced apples to within 3 to 4 inc hes (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. OR
Dry Pack:  F ill pint (2-cup /500 mL) or qu art (1 L) freezer containers with
halved o r sliced apples 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; l eave 1-inch (2.5 cm) headspace. Seal, label
and freeze. C r a n b e r r i e s
IN THE NOR THERN UNITED ST A TES AND CANADA,  cranberries
are the last fruit of the season. They have a significant place in our history ,
being on e of the gifts from Firs t Nations peoples to European settlers that
may have saved many of them from the fatal disease scurvy . Cranberries are
the fruit of peren nial ever green trailing vines or dwarf shrubs, depending on
the species. Good Pr eserving V arieties
There are some native North American plants of a dif ferent species that are
often co nfused w ith cranberries because they bear red fruit that look similar
to cranb erries and their common names—American Cranberrybush or
Highbush Cranberry—are misleading. In fact, this plant (V iburnum
trilobum)  is a deciduous shrub that grows up to 13 feet (4 m) tall and is not
a true cranberry . T oday , there are over 100 cranberry cultivars that grow in North America,
and all of them are excellent for preserves. Not many wild cranberry vines
have survived, yet some comme rcial cranberry beds contain vines that are
over 100 years old. Massachusetts, W isconsin, Oregon, New Jersey and
W ashington are  the big cranb erry-producing states. British Columbia,
Ontario and Nova Scotia produ ce the most cranberries in Ca nada. Some
popular cranberry varieties include the following:Cranberries grow in acidic peat bogs (above, a bog near Bala, Ontario) or acidic sand beds
throughout the cooler parts of the Northern Hemisphere. V accinium macr ocarpon  is the cranberry
species that is native to North America. The V accinium  species is the true cranberry; all are low-
growing plants. Early Black:  T he first to rip en in eastern N orth America; sweet-tasting;
deep, dark red colour . Howes:  Big, firm berries that store well. Pur chasing/Storing
• 1 lb (500 g) yields 4 cups (1 L) cranberries. • A 12-oz (340 g) pkg of whole cranberries yields 3 cups (750 mL). Select firm, dry berries with clear colour . Berries may be light pink,
speckled or bright crimson, depending on the variety . A void wet, crushed
berries or those that show signs of mildew . The higher cranberries bounce
the fre sher they are. Fresh or frozen cranberries can be used
interchangeably in all preserving, dessert or sauce recipes. Good W ith
• Citrus flavours (orange, lemon, lime, grapefruit) in traditional jelly , sauce
or relish. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla,
almond. • Whole grains such as oats and oatmeal, in baked products and desserts. • Aged cheeses such as old cheddar , Asiago, Gruyère.• Other fruit, such as apples, raspberries, peaches, pears, plums, raisins. • Roast turkey , chicken or duck; lamb, beef and wild game. Pr eparation
W ash cranberrie s in a sink full of cool water to which a drop of food-safe
soap has been added. Rinse well, drain and pat dry . Canning Cranberries
Cranberries are so easily frozen that I don’ t recommend canning them. country-style chutney
I love this chutney because it is the colour of fall. It’ s nice to have bright r ed
chutney on the pantry shelf tha t isn’ t tomato or beet. Y ou can make this
using fr o zen cranberries in the late summer when stone fruits ar e abundant;
it ma kes a very nice Thanksgivi ng condiment for r oast turkey . O f course, it
is the heart-h ealthy and cancer -pr eventing anthocyanins that give
cranberries thei r deep r ed colour and health benefits. The curry spice blend
is not overwhelming in this chutney , but you can use any of the pickling
spice blends  in its place if you wish. MAKES ABOUT 8 CUPS (2 L)
1/4 cup (50 mL) apple cider vinegar
2 tbsp (25 mL) balsamic vinegar
3 cups (750 mL) fr esh or fr ozen cranberries (12-oz/340 g bag)
3 cups (750 mL) chopped onions 2 cups (500 mL) chopped apples 2
cups (500 mL) chopped pears 2 cups (500 mL) chopped plums
2 tbsp (25 mL) Curry P ickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
2 cups (500 mL) granulated sugar
1/2 cup (125 mL) packed br own sugar
1/2 cup (125 mL) chopped candied pineapple
(6 oz/175 g)1/2 cup (125 mL) chopped dried apricots
2 tbsp (25 mL) finely chopped candied ginger
 
1. In  a Maslin pan or canning kettle, combine cider vinega r , balsamic
vinegar and cranberries. Place over medium heat and add onions, apples,
pears, plums and spice bag. Brin g to a boil over medium high h eat, stirring
constantly Add granulated sugar , 1 cup (250 mL) at a time, stirring to
dissolve before adding the next cup. Add brown sugar . Adjust heat and boil
gently stirring frequently for 30 minutes. Add pineapple, apricots and
ginger . B oil gen tly stirring frequently for about 40 minutes or until fruit is
tender an d mixtu re thickens enough to mound on a wooden spoon. Y ou may
find it necessary  to add up to 1  cup (250 mL) water to keep the mixture
from sticking to the bottom of the pan. 2. Meanwhile, heat four 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. 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 c hutney if n ecessary 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 ). 4. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool completely Check seals, label and store in a cool place for up to
1 year . Use: Se rve as an accompaniment to roasted meats and toss with roasted
vegetables. For a fruity vinaigr ette dressing, mix 1/3 cup (75 mL) with 3
tbsp (45 mL) olive oil and 1 tbsp (15 mL) red wine vinegar . country-style chicken
This is a super - fast, down-home, warm skillet-salad dinner . The cucumber
and r ed onion ca n be r eplaced by baby spinach or thinly sliced radishes or
baby zucchini. The point is that when the gar den is r eally going in thesummer and harvest vegetables ar e plentiful in the fall, ther e ar e  all sorts of
tender young vegetables that can be tossed into the mix and eaten mostly
raw with  the cooked chicken. Then in the winter , when shr edded carr ots and
beets ar e easy to fix, it r eappears on busy weeknight menus. It is the spicy
chutney that pulls this dish together and gives it a pr ofessional flair . MAKES 4 SER VINGS 2 tbsp (25 mL) olive oil
1 lb (500 g) boneless chicken pieces or gr ound
chicken or turkey 1/2 cup (125 mL) Country-Style Chutney
1/4 English cucumber , thinly sliced 1/4 r ed onion, thinly sliced
 
1. In  a skillet, he at olive oil over medium-high heat. Add chicke n and cook,
stirring frequen tly for 10 minutes or until cooked through and lightly
browned. 2. Stir in the chutney and heat through. Divide evenly into 4 p ortions and
mound each on a plate. 3. Divide cucumber and red onion evenly among plates and top with the
chicken.c r a n b e r r y  o r a n g e  c o n s e r v e
North A merican Thanksgiving dinner would not be the same without
r oasted turkey and its one key accompaniment, cranberry sauc e. Ther e ar e
hundr eds of cranberry jelly and  whole-berry sauce r ecipes fr om which to
choose, and most families have their favourite. This is our family’ s
pr efer ence, the orange being a complementary ingr edient that offers a
r efr eshing balan ce to the tart cranberries. It is not sweet, so you  might want
to add mor e sugar to suit your taste. If you like mor e spice, add up to 1/2
tsp (2 mL) each gr ound cinnamon and nutmeg or allspice. Over the years,I’ve adapted the r ecipe so th at it conveniently uses one package of
cranberries. Y ou can double the r ecipe if you wish. If you ar e making this tart, citrusy holiday condiment a week befor e using,
ther e is no need  to pr ocess in a water bath or fr eeze the jars. Simply fill
clean or  sterilize d jars, then cap and r efrigerate until r eady to serve. If you
wish to keep the conserve longer , I have given the instructions f or canning,
but you can opt to fr eeze it if you won’ t be using it for a few months. MAKES ABOUT 3 CUPS (750 mL)
3 cups (750 mL) fr esh or fr ozen cranberries (12-oz/375 g bag)
2 oranges, sectioned and chopped 1–1/2 cups (375 mL) granulated
sugar 1/2 cup (125 mL) water
1 tbsp (15 mL) grated orange rind
1/2 cup (125 mL) fr eshly squeezed orange juice
2 tbsp (25 mL) fr eshly squeezed lemon juice
1. Heat three 1-c up (250 mL) ja rs 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 k ettle, combine cranberries, oran ge sections,
sugar , w ater , orange rind, orange juice and lemon juice. Bring to a boil over
high heat, stirring constantly . Boil ge ntly , stirring frequently , for about 25 minutes or until mixture
thickens enough to mound on a wooden spoon. 3. T o can:  Ski m o f f and discard any foam. Fill hot jars, leaving a 1/4-inch
(5 mm) headspace. Run a thin non-metallic utensil around the inside of the
jar t o allow air to escape. Add more hot conserve, if necessary , to leave a
1/4-inch (5 mm) 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 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 . T o fr eeze instead of can:  Omit steps 3 and 4 above. After step 2, remove
the c ompote from the heat and let cool. This could take up to 2  hours. Stir
occasionally as the mixture cools. Spoon into Mason jars or plastic
containers, leavi ng a 1-inch (2.5 cm) headspace. Seal, label and freeze for
up to 6 months.Fr eezing Cranberries
The eas iest way to freeze fresh cranberries is in their original, unopened
bag. If you happen to live near a cranberry farm and can get them in bulk,
wash (see Cranberries ), pa t dr y and freeze in 2- or 4-cup (500 mL or 1 L)
amounts in resealable freezer bags. P e a r s
See also W inter Pears . ORIGINA TING IN WESTERN ASIA  and known to the ancient Greeks
and Ro mans—Homer mentions them in his Odyssey —pears (Pyrus
communis)  have been culti vated in the Med iterranean region for over 3,000
years. Good Pr eserving V arieties
Our juicy , butter -textured, fragrant varieties are hybrids that were developed
around the middle of the 18th century . Firm varieties that are sweet and
richly flavoured  are best for preserving. Some varieties, such as Red and
Green Anjou, Bosc and Comice are in the winter section. Bartlett:  Clear yellow skin is a sign of r ipeness (it turns from bright gre en
to golden yellow); white, cream y , juicy flesh that cooks down easily; sweet;
often used for preserves because it keeps its flavour after heating; August to
February . Red Bartlett:  Similar to the yellow-skinned Bartlett except that the skin
turns bright red when ripe; smooth, sweet and juicy flesh makes a beautiful
jelly; August to January . Concorde:  L ong, slender variety that is a Comice/Confer ence  cross;
dense, firm-textured flesh; full-flavoured and juicy; like Comice,  it is a
good variety for preserves; September to February . Seckel:  Small size; olive green with maroon blush; crunchy , firm flesh and
ultra-sweet flavour; holds it shape very well in canning, preserves, pickles
and poaching; September to February .Pur chasing/Storing
• 1 lb (500 g) yields 2 cups (500 mL) sliced pears. • Y ou will need about 1-1/2 lb (750 g) for each quart (1 L) jar . Look for smooth, wrinkle-free skin, free of blemishes. Ripe pe ars are firm
but give  a little when pressed ge ntly at the stem end. Ripe pears are sweet,
buttery , tender and filled with juice. Use just-ripe pears in preserves. T o
ripen pears at home, place them in a paper bag and store in a dry area at
room temperature for 2 to 3 days. Do not store near apples, w hich emit a
natural gas that speeds up their ripening. Preserve pears as soon as possible
after harvest or , if you must, store ripe pears in the crisper dr awer of the
refrigerator . Good W ith
• Spicy herbs such as basil, bay , thyme, chervil, tarragon, rosemary , sage. • Sweet seasonings such as cinnamon, licorice, cloves, nutmeg, vanilla. • Creamy cheeses such as Camembert, Danish blue, gor gonzola. • Other fruit, such as raspberries, apples, apricots, stone fruit. • T oasted pecans, almonds and walnuts; raisins; chocolate. • Chicken, pork, veal. Pr eparation
W ash pears in a sink full of coo l water to which a drop of foo d-safe soap
has been added. Rinse well and pat dry . For preserving, pears are cored and,
most oft en, peel ed. Cut in half lengthwise and remove core us ing a melon
baller or metal measuring spoon. T o prevent discolouration, acidulate: Immerse peeled pears 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 Pears
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 sugar  with 4 cups (1 L mL) 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 pears. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the light syrup. 3. Pack sliced pears into jars hot. Make a Hot Pack:  Add acidulated  pear slices or halves to gently boiling
syrup or  juice and boil for a minute. Fill hot jars with hot fruit and 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 fruit or syrup, 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. 4. P r ocess pears in a canner:  B oiling W ater C anner accordin g to the chart
below . OR
Process pears 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. v a n i l l a  p e a r s  i n  o r a n g e  w i n e  s y r u p
Whole pears ar e suspended in  a sweet vanilla-tinged orange and wine
syrup fo r easy , elegant poached  pear desserts later in the year . Use a dry ,
light white wine—Chablis, Pinot Blanc, Char donnay—for the syrup or
r educe the amount of sugar if using a sweet wine. Once I have used the
pears, I save the leftover pear and wine-flavour ed syrup to use as simple
syrup in cocktails or as a glaze for cut fr esh fruit. In the photograph, I used whole, unpeeled Bosc pears; however , Concor d or
Seckel also work well in this r ecipe. MAKES 24 PEARS IN SYRUP
24 small to medium just-ripe pears
4 cups (1 L) white wine (see above)
2 tbsp (25 mL) grated orange rind
2 cups (500 mL) fr eshly squeezed orange juice
2 cups (500 mL) granulated sugar
1 cup (250 mL) packed br own sugar
1 vanilla bean, cut into 4 pieces
4 sprigs fr esh tarragon
 
1. W ash pears. Peel, if desired, leaving the core and stem intact. Immerse in
ascorbic acid water (see Pears ) if peeled. Set aside.2. In  a Maslin pan or heavy-bottomed saucepan, combine wine, orange rind
and juic e, granu lated sugar and brown sugar . Bring to a gentle boil over
high hea t, stirring occasionally Reduce heat, add vanilla pieces and gently
boil for 5 minute s. Using tongs o r a slotted spoon, ease pears gently into the
syrup. C over and simmer for 8 to 10 minutes, gently rolling p ears over a
couple o f times. Pears should n ot be soft but should show some resistance
when pierced with the tip of a knife. Remove saucepan from the heat and let
cool. 3. Pack 6 pears,  1 piece of vanilla bean and 1 tarragon sprig in to a freezer
bag and cover w ith about 1 cup (250 mL) syrup. Squeeze out air . Seal, label
and place on a baking sheet so that pears remain in single layer in the bag. Repeat for remaining pears, arranging 2 bags side by side on each baking
sheet, and freeze. Remove from baking sheets once frozen hard. Use: Th aw and place syrup in a saucepan. Bring to a boil over medium-
high he at. Reduce heat and ge ntly boil until thick and slightly reduced,
about 7  minutes. Add pears a nd warm through. Remove vanilla bean. Serve as a poached pear desser t with a tray of assorted cheeses. Or spoon
over sponge cake, or serve with  sweetened mascarpone cheese  or candied
almonds.V a n i l l a  p e a r s  a n d  g i n g e r b r e a d
This is a traditional gingerbr ea d that fills the kitchen with its spice and
warmth. Pairing it with the V ani lla and Orange in the pears and syrup adds
an unusual and modern twist. The gingerbr ead fr eezes well if leftover
squar es ar e tightly wrapped and  sealed in an airtight bag. Thaw and warm
in the micr owave oven and serve with any homemade canned whole fruit or
fruit pr eserve and per haps a dollop of fr eshly whipped cr eam. If you have made the Chocolate Mousse , use it in this r ecipe because it adds
a dark and richly chocolate flavour . If not, use a thick applesauce.9-inch (2.5 L) squar e baking pan or 9- x 5-inch (23 x 13 cm) loaf pan,
lightly oiled
Pr eheat oven to 350°F (180°C)
MAKES 6 SER VINGS + LEFT OVER GINGERBREAD
3 V anilla Pears in Orange W ine Syrup , thawed and drained, syrup
r eserved
1 cup (250 mL) whipped cr eam, optional
6 orange rind knots for garnish, optional
GINGERBREAD
2–1/3 cups (575 mL) all-purpose flour
1/2 cup (125 mL) packed br own sugar
2 tsp (10 mL) baking soda
1 tsp (5 mL) gr ound ginger
1 tsp (5 mL) gr ound cinnamon
1/2 tsp (2 mL) salt
3/4 cup (175 mL) dark molasses
1/2 cup (125 mL) hot water
1/2 cup (125 mL) Chocolate Mousse  or applesauce
1 egg, lightly beaten 1/2 cup (125 mL) butter , softened
 
1. T o  make gingerbread: In bow l of a stand mixer or in lar ge mixing bowl,
stir together flour , sugar , baking soda, ginger , cinnamon and salt. 2. In a b atter bowl or lar ge measuring cup, combine molasses, hot water and
mousse.
_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:

        Purple T op Milan:  An earl y variety  that produces f lattish roots with purple
markings and white flesh; excellent flavour; good for pickles. Purple T op White Globe  or V eitch’ s Red Globe:  An early, attractive, old
cultivar with round or slightly f lattened roots; mild, sweet-tastin g; good for
pickling; reddish-purple above ground and white below. Snowball:  A n early, delicately flavoured white variety; good for cookin g
and freezing. While you can substitute rutabaga, above, in most of the recipes here, try young, fresh turnips first,
because their taste is crisp and the flesh is white, making them a better choice for pickles. Pur chasing/Storing
1 lb (500 g) yields 2–1/2 cups (625 mL) cubed turnips. Y ou will need about 1–1/2 lb (750 g) for each quart (1 L) jar. Look fo r turnips with greens st ill attached. Choose small to medium firm
turnips with smooth, unblemishe d skin. T ops should be fresh and green, not
wilted or yellowing. Good W ith
Culinary herbs such as basil, bay, thyme, chervil, sage,
oregano. Seasonings such as cumin, coriander, curry blends,
cinnamon, ginger, nutmeg. Other root vegetables, such as parsnips, rutabagas, beets,
carrots, onions, garlic, potatoes, kohlrabi. Pr eparation
Scrub in  a sink full of cool wa ter to which a drop of food-safe soap has
been added. T rim the ends and peel using a vegetable peeler. Canning T urnips
I do  not advise c anning turnips because they develop a strong fl avour. They
are best frozen or pickled. p i c k l e d  c a r r o t s,  t u r n i p s  a n d  p e p p e r s
I lik e the palett e of the yellow, orange and r ed vegetables in this pickle
because it is warm and cheerful on a winter table. MAKES ABOUT 12 CUPS (3 L)
2 cups (500 mL) water
1–1/2 cups (375 mL) white wine vinegar
1 cup (250 mL) rice vinegar
1 cup (250 mL) granulated sugar
1/4 cup (50 mL) fr eshly grated gingerr oot 5 cloves garlic, crushed
2 tbsp (25 mL) dill seeds
2 tbsp (25 mL) celery seeds 2 tbsp (25 mL) pickling salt
2 tbsp (25 mL) mustard seeds
1 tbsp (15 mL) Dijon mustard 12 black pepper corns
3 carr ots, cut into 3–1/2 x
1/2-inch (8. 5 x 2 cm) sticks
2 turnips, cut into 3–1/2 x 1/2-inch (8. 5 x 2 cm) sticks
2 r ed bell peppers, cut into 3–1/2 x 1/2-inch (8. 5 x 2 cm) strips
 
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 M aslin pan or canning kettle, combine water, white wine vinegar and
rice vinegar. Bring to a boil ov er medium-high heat. Stir in th e sugar and
boil lightly stirring constantly for 3 minutes or until the sugar is dissolved. Stir in the ginger, garlic, dill,  celery seeds, salt, mustard s eeds, Dijon
mustard and peppercorns. Reduce heat and keep simmering, stirring
occasionally for 10 to 15 minutes or until the liquid thickens slightly
3. Fill hot jars w ith carrot sticks, turnip sticks and red pepper str ips, shaking
the jar to pack fairly tightly Cover with hot vinegar brine, leaving 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 more hot brine, 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 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 completely Check seals, label and store in a cool place for up to
1 year. r o o t  v e g e t a b l e  s a u c e
Just like  all gr eat tomato sauce s, this one is excellent on spaghetti and in
pasta dishes of all kinds, but it also excels with fish, chicken  and other
meats. When my daughter was s mall, I added chopped cabbage and carr ots
to as  ma ny dishes as possible in or der to boost the nutritional v alue. This is
a t asty example of how tomato s auce, which is alr eady a healthy choice fornutrients, can be packed with even mor e goodness. The sauce should be on
the thick  side for fr eezing. T o use immediately, you may wis h to thin it
slightly by adding chicken br oth or tomato juice until it r eaches the desir ed
consistency. For  this sauce, I don’ t skin the tomatoes, but you may wish to
do so (see T omatoes ). 1 or 2 rimmed baking sheets, lightly oiled
Pr eheat oven to 375°F (190°C)
MAKES 10 CUPS (2. 5 L)
2 medium eggplants, halved lengthwise
1/3 to 1/2 cup (75 to 125 mL) olive oil, divided
3 cups (750 mL) chopped onions
1 cup (250 mL) chopped turnip
1 cup (250 mL) chopped carr ot
1/2 cup (125 mL) chopped parsnip
4 cloves garlic, chopped
8 cups (2 L) chopped seeded paste tomatoes
2 tbsp (25 mL) balsamic vinegar
1 tbsp (15 mL) molasses
1/2 tsp (2 mL) salt
1/2 cup (125 mL) chopped fr esh basil 1/4 cup (50 mL) chopped fr esh
or egano
2 tbsp (25 mL) chopped fr esh parsley
 
1. Arran ge eggplant halves on prepared baking sheet (use 2 sheets if
needed), cut sides down. Drizzle  each half with 1 tbsp (15 mL) of the olive
oil. Bak e in preheated oven for  35 minutes or until flesh is so ft. Let cool
and scoop flesh out of skins. Discard skins.
You can substitute young, fresh turnips for most of the recipes here, but try them first for their crisp taste and white flesh.
What is the best way to prepare turnips for pickling?
You can freeze or pickle zucchini, but it's not recommended to can it because it develops a strong flavor.
What is the best way to preserve zucchini?
Cranberries are not recommended to be canned, but you can freeze them or make a preserve. It is recommended to use a mixture of different apple varieties to make a preserve.
What is the best way to preserve apples?
Cranberries are not recommended to be canned, but you can freeze them. The best method is to freeze them in a single layer in a freezer bag.
What is the best way to preserve cranberries?
Pears are not recommended to be canned, but you can freeze them.
What is the best way to preserve pears?