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 thejars 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. p e a c h e s  a n d  c r e a m  r e l i s h
Each tim e I open a jar of this sweetly fragrant and delicious r elish, I am
taken ba ck to the farmer ’ s ma rket, wher e heaps of just-picked ears ar e
stacked. The first fr esh local corn of the season is always an event at our
house. It’ s not surprising, then, that of all the pr eserves in my pantry , this is
the one that disappears first. This is per haps my favourite of them all. MAKES ABOUT 16 CUPS (4 L)
12 ears peaches and cr eam corn, husked
3 cups (750 mL) rice vinegar
1–1/2 cups (375 mL) granulated sugar
1 cup (250 mL) packed br own sugar
2 bay leaves
2 tbsp (25 mL) mustard seeds
2 tsp (10 mL) salt
1 tsp (5 mL) gr ound turmeric
5 cups (1.25 L) chopped gr een cabbage
3 r ed bell peppers, diced
2 r ed onions, finely diced
1 or 2 hot gr een chile peppers, finely diced, optional
1 pkg (1–3/4 oz/49 to 52 g) low-sugar pectin
 
1. Prepare corn  kernels; do not blanch. Y ou should have about 8 cups (2 L).2. Heat eight 1-pint (2-cup/500 m L) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 3. In a Maslin pan or Dutch oven, combine vinegar , granulated sugar , brown
sugar , bay leaves, mustard seeds, salt and turmeric. Bring to a boil over high
heat. Ad d cabbage, red peppers, onions and green chile peppers, if using. Stir well and bring to a boil. Add pectin and boil for 1 minute. T urn the heat
of f and let the pan sit on the burner for 5 minutes. 4. Remove pan from heat and skim of f any foam. Fill hot jars, leaving a 1/2-
inch (1 cm) headspace. Run a thin non-metallic utensil around the inside of
the j ar to allow air to escape. Add more hot relish, 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 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 ). 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 ere are so many ways t o enjoy this relish. I often cook bacon and
onion, add potatoes and milk and a pint (2-cup/500 mL) jar of corn relish
for quic k, homemade corn chowder . It is all you need to perk  up grilled
chicken and fish. It complements scallops and seafood and it makes a
very goo d salsa  with the additi on of hot peppers, garlic and tomatoes. I
team it with sausages for country breakfasts with eggs and toast. Of
course, it is a favourite hot dog and hamburger relish at our house in the
summer . c h i l e  c o r n  b r e a d
The savoury corn br ead r ounds out a soup or salad at lunch or dinner . I
sometimes bake the batter in small cast ir on pans and use the mini loaves asyou wou ld crack ers with spr eads and dips. Slice and fill them w ith chopped
ham or egg sa lad for substantial hors d’oeuvr es and snack s. W ith the
cornmeal and the corn r elish, this br ead is bursting with corn flavour . I like
the little hits of hot gr een chile pepper , but don’ t miss out o n this gr eat
br ead if  you don’ t car e for hot peppers—simply substitute swe et gr een or
r ed pepper . Served hot, with sha rp cheddar cheese or butter , this is one of
my favourite quick br eads. Y ou can make this bread as one lar ge loaf or , if you happen to have cast iron pans with small loaf
indentations, make smaller loaves like these. 9- x 5-inch (23 x 13 cm) loaf pan, 12-cup muffin tin or cast ir on pan,
lightly oiled
Pr eheat oven to 425°F (220°C)
MAKES 1 LOAF
1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
3/4 tsp (4 mL) salt
1/4 cup (50 mL) finely chopped hot chile peppers
1 cup (250 mL) milk
1 cup (250 mL) Peaches and Cr eam Relish
2 eggs, beaten
3 tbsp (45 mL) melted butterThe antique cast iron pans I used are shaped like corn cobs. Muf fin pans work well also. 1. Heat the prepared loaf pan in the preheating oven until ready to fill with
batter . 2. In to a  lar ge bowl, sift flour , cornmeal, baking powder , baking soda and
salt. Add chile peppers and mix well. In a separate bowl, combine milk,
relish, eggs and butter . Add to d ry ingredients all at once and stir only until
the batter is mixed. Be careful not to overmix the batter . 3. T urn the batter into the heated loaf pan. Bake in preheated oven for 30
minutes or until bread shrinks away from the sides of the pan. Serve hot. c h a r - g r i l l e d  c o r n  a n d  c a u l i f l o w e r  s a l a d  w i t h  a s i a n
d r e s s i n g
In late summer , I make double t he r ecipe and fr eeze half. The r est makes a
delicious light lunch or side dis h for a barbecue. On hot summer days, it
makes a  colourful and differ ent potluck contribution without heating up the
kitchen. The nice thing about th is salad is that you can pr epar e it an hour
befor e serving and let it stand at r oom temperatur e or even make it the
night befor e, stor e it cover ed in the r efrigerator and bring it out an hour
befor e grilling. If you have the b arbecue r eady for cooking meat or fish, the
salad can be gr illed in a grilling basket over medium coals. If you don’ thave a barbecue, spr ead the marinated vegetables in sing le layer on
rimmed baking sheets and cook on the top shelf of the oven on br oil for 3 to
5 minutes or until crisp-tender . In the winter , use fr ozen corn a nd either fr esh or fr ozen caulif lower . Omit
the marinade and grilling steps altogether: simply steam the corn and
cauliflower , then  toss with onions and Asian Dr essing for an incr edibly easy
and inter esting vegetable side dish. MAKES 8 T O 10 SER VINGS
6 ears sweet corn , blanched and cooled or thawed if fr ozen
1 head cauliflower , blanched and cooled or thawed if fr ozen
LIME AND CHILE MARINADE
1/4 cup (50 mL) olive oil
3 tbsp (45 mL) butter
6 small hot chile peppers, finely chopped
2 gr een onions, finely chopped
2 tbsp (25 mL) chopped fr esh lemongrass or lemon verbena, optional
grated rind and juice of 2 limes
ASIAN DRESSING
1/4 cup (50 mL) peanut oil
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) finely grated fr esh gingerr oot
2 cloves garlic, finely chopped
1. C ut c orn into  1-inch (2.5 cm ) pieces. Cut cauliflower into sm all florets. In a bowl, combine corn and cauliflower , set aside.2. Make Marinade: In a skillet, heat olive oil over medium heat. Add butter ,
chile peppers and green onions. Cook, stirring constantly , for 3  minutes or
until soft. Remove pan and stir in lemongrass, if using. Cool to room
temperature. Add lime rind and juice. 3. Drizzle marinade over corn an d cauliflower . Cover and set asi de for up to
24 hour s in the refrigerator . B ring to room temperature 1 hour before
grilling. Using a vegetable gril ling basket, grill vegetables over medium
coals, turning often and basting  with marinade for 5 to 7 minu tes or until
tender -crisp. 4. M eanwhile, make Asian Dres sing: In a jar with tight-fitting lid, combine
peanut oil, lemon juice, soy sau ce, vinegar , sesame oil, honey , ginger and
garlic. Cover jar and shake well to combine. Set aside. 5. T ip grilled corn and cauliflower into a lar ge bowl and toss with dressing. Use: Th e marinade can be used for grilled fish, chicken and vegetables,
and the Asian Dressing is lovely with both summer greens and winter root
vegetable salads. T ry dif ferent nut oils—peanut oil is good—in the
dressing. F r e e z i n g  C o r n
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanc h and cool medium ears as instructed on Corn . Cut ears into 1-
inch (2. 5 cm) pieces or remove  kernels as instructed on Corn . Pack into
containers, leavi ng a 1/2-inch (1  cm) headspace. Remove air , lab el and seal. Freeze for up to 9 months.G a r l i c
OFTEN THOUGHT OF ONL Y AS A HERB OR A SEASONING,
garlic is a member of the lily family , which also includes onions, shallots,
chives and leeks. Garlic (Allium sativum)  can  be hot and pungent when eaten raw , but when
roasted, it morphs into a sweet and meltingly tender pulpy mass with a
mellow flavour . All parts of the plant—bulb, tender green spring  shoots and
scapes (the long, green and twisted seed heads)—are eaten. Good Pr eserving V arieties
There a re two subspecies of g arlic: hard-neck and soft-neck. All garlic
varieties fall into one or the other subspecies. Unlike most other fruits and
vegetables, garli c come in only  five varieties: Rocambole, Por celain  and
Purple Stripe  (hard-neck); Artichoke  and Silverskin  (soft-neck). Of
course, there are hundreds of sub-varieties. Hard-Neck Garlic
Hard-neck varieties are easy to peel and more pungent, but the cloves are
usually smaller . Hard-neck garlic does not store as well as soft-neck garlic. Spanish Roja (left) and German Red (right) are Rocambole varieties.Romanian Red (above) is a Porcelain variety . It has lar ger and fewer cloves per bulb. Chesnok Red (above) is a Purple Stripe variety with red or purple markings. Soft-Neck Garlic
The soft-neck garlic is milder in flavour and tends to be lar ger , has more
cloves a nd keeps longer . It is likely to be the type that is available fresh in
the new  year , up until about la te February . After that, depending on your
location, the only fresh garlic a vailable will be imported. Some Soft-Neck
Garlic sub-varieties are Inchelium Red, California Early and Late,
Chet’ s Italian Red  and Susanville  (Artichoke variety); and Mild Fr ench,
Silver White  and Nootka Rose  (Silverskin variety). Pur chasing/Storing
1 lb (500 g) yields about 2 cups (500 mL) chopped garlic. Choose firm, plump bulbs that  are heavy for their size. Skins should be
clean, d ry and unbroken. A void  bulbs that are sprouting. Store  garlic in a
ventilated conta iner in a cool, dry place, not in the refrigerator . If stored
properly , soft-ne ck garlic should keep for up to 6 months, but garlic should
be preserved as soon as possible after harvesting. Good W ithHerbs such as basil, oregano, marjoram, summer savory , bay ,
thyme, rosemary . Roasted garlic with cinnamon, ginger , cloves, nutmeg. Other Alliums, such as onions, leeks, shallots. Other vegetables, such as asparagus, fresh and dried beans,
artichokes, tomatoes, eggplant, to name a few . Pr eparation
For pres erving r aw garlic, peel a nd blanch whole cloves in boili ng water for
1 minut e. Immerse in cold wat er for 1 minute. Drain and pat dry . Leave
whole for canning in syrup, or slice or chop for freezing. Essential:  Ga rlic’ s close contact with so il may expose it to dangerou s
bacteria. Garlic preserved in oil has been a popular item but cannot safely
be made with home canning methods because temperature s in home
pressure canners cannot achieve  the high temperatures suf ficient to kill the
toxic sp ores tha t may be on the raw garlic. Oil is the perfect in cubator for
those spores. T o  R o a s t  G a r l i c :
Preheat oven to 400°F (200°C). Cut a 1/4-inch (5 mm) slice
of f the tops of the cloves in a whole head of garlic. Place,
root end  down, on a lar ge squar e of foil or in a baking pan. Drizzle 2 tsp (1 0 mL) olive oil  over the top of the cloves.Fold the  foil into a package around the garlic head or cover
the p an with foi l. Bake in prehe ated oven for 1 hour or until
cloves a re soft. Let cool. Squeeze caramelized cloves out of
their skin. Canning Garlic
For cent uries, he rbalists have made what was known as a “rob” from plant
juice and sugar—essentially infused syrup. The sugar in the syrup acted as a
preservative and  carrier for the medicinal components of garlic and other
herbs. In the Middle Ages, garlic and elderberries were common medicinal
preparations tha t were used to treat a wide range of health problems,
especially throat and chest ailments. 1. Pr epar e Equipment:  W ash and heat 1-cup (250 mL)  or pint (2-cup/500
mL) jars, and sc ald the lids, funnel, ladle and tongs ( Boiling W ater Method,
Step by Step ). 2. Make a Medium Syrup:  In a lar ge saucepan, combine 2 cups (500 mL)
granulated suga r with 4 cups (1 L) water; stir until dissolved. Bring to a
rolling b oil over high heat. Mak es 5 cups (1.25 L) syrup, enough for 6 cups
(1.5 L) whole peeled garlic. 3. Pack peeled whole garlic into jars hot. Make a Hot Pack:  Add  6 cups
(1.5 L) whole peeled garlic to boiling syrup. Return to a boil and boil for 3
minutes. Remov e pan from the heat and fill hot jars with hot garlic one at a
time, sh aking the jar to pack tightly . Add hot syrup, leaving a 1/2-inch (1
cm) hea dspace. Run a thin non- metallic utensil around the inside of the jarto al low air to escape. Add more hot syrup, if necessary , to leav e 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. Pr ocess garlic in a canner:  Use a Boiling W ater Canner according to the
chart below . OR
Process garlic 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. g a r l i c ,  o n i o n  a n d  c h e r r y  c h u t n e y
If you ar e looking for a very differ ent pr eserve, this is it. U sing dried
cherries in chutney is unusual, and if you have fr esh, you can use them in
this r ecipe as long as you r educe the amount of water . Look for the smallest
pickling onions you can find. F ollow the dir ections for peeling onions , for
both the onions and garlic. MAKES ABOUT 8 CUPS (2 L)3 cups (750 mL) garlic cloves
3 cups (750 mL) r ed or white pearl or pickling onions juice of 2 large
lemons
2 cups (500 mL) dried cherries
3 pears, cut into 1/4-inch (5 mm) dice, divided
1–1/4 cups (300 mL) r ed wine vinegar
1–1/2 cups (375 mL) granulated sugar
1 tsp (5 mL) pickling salt
2 tbsp (25 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
1–1/2 cups (375 mL) water
1. In a M aslin p an or canning kettle, combine garlic, pearl on ions, lemon
juice, cherries, half of the pears, vinegar , sugar , salt, spice bag and water . Bring to a boil over high heat, stirring constantly . Reduce heat to medium-
low and  simmer  for about 45 minutes or until most of the liquid has been
absorbed and the onions and garlic are tender . 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. Stir in remaining pears. Reduce heat to low and cook for about 5 minutes,
just until pears are slightly soft but still holding their shape. 4. S kim of f and discard any foam. Fill hot jars, 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 chutne y , 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 bath, topping up with hot water if necessary . Bring to a
full rolling boil and process ja rs 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 .Use: Th e tartness of the cher ries makes this chutney ideal for serving
with rich  foods such as pâté, pork sausages and duck. I also s erve it with
roast turkey as a change from cranberry sauce. r o a s t e d  g a r l i c  a n d  a r t i c h o k e  s p r e a d
I c all this r obust  Mediterranean  combo a spr ead, but it is much mor e than a
cocktail spr ead to be br ought out only for canapés and hors d’o euvr es. Use
it as an impr omptu sauce for steamed vegetables, a substitute for
mayonnaise, a dip for raw vegetables, or tossed with rice or whole wheat
br ead crumbs for a healthy stuffing. Once thawed, it ke eps in the
r efrigerator , tightly cover ed, for up to 1 week. MAKES 6 CUPS (1.5 L)
6 heads garlic, r oasted
4 cups (1 L) cooked or canned artichokes, drained
4 tbsp (50 mL) chopped fr esh r osemary
1–1/4 cups (300 mL) olive oil sea salt and fr eshly gr ound pepper
 
1. Squeeze the s oft caramelized garlic flesh out of the skins into the bowl of
a b lende r or food processor . Add artichokes and rosemary . Ble nd on high,
adding olive oil through opening  in the lid, until soft and creamy . Season to
taste with salt and pepper . 2. Pack into freezer containers in 1-cup (250 mL) measures, leaving a 1-
inch (2.5 cm) headspace. Remove air , label and seal. Freeze for up to 9
months. g r e m o l a t a
Use a thick-skinned lemon vari ety like Eur eka or Bearss for this lemony
garlic garnish. Since you will likely only be using 1 or 2 tbsp (15 or 25 mL)
at a time, you could easily work out how much to make for a year ’ s supply . I
have given the amounts r equir ed to make 1 cup (250 mL), but this r ecipe
may eas ily be incr eased to pr oduce lar ger amounts. Fr eeze in ice cube trays
for 1 tbsp (15 mL) amounts or in 1/4- or 1/2-cup (50 or 125 mL) amounts. MAKES 1 CUP (250 ML)
1/2 cup (125 mL) finely chopped fr esh parsley1/3 cup (75 mL) finely chopped garlic
1/4 cup (50 mL) grated lemon rind
1 or 2 tbsp (15 or 25 mL) olive oil
 
1. In a b owl, combine parsley , g arlic and lemon rind. Drizzle ol ive oil over
top, 1 tsp (5 mL) at a time, m ixing and adding more oil just until the
mixture holds together . 2. Fill ice cube t rays or 1/4- or 1/2-cup (50 or 125 or mL) freeze r containers
to within 1/2 inch (1 cm) of the  top. Squeeze out air; leave 1/2-inch (1 cm)
headspace. Seal, label and freeze. Use: Y ou can add frozen Gremolata by the tablespoon (15 mL) to sauces,
soups an d stews as they cook. Thaw and distribute liberally over cooked
vegetables, especially fried potatoes, and poached fish or poultry . Gremolata perks up scrambled eggs, savoury custards and quiche dishes. Fr eezing Garlic
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch garlic . S lice or chop, th en spoon into ice cube trays or 1/4- to 1/3
cup (50 to 75 mL ) containers, leaving a 1-inch (2.5 cm) headspa ce. Remove
air , label and seal. Freeze for up to 6 months.O n i o n s
THE CO MMON ONION IS A SINGLE BULB  t hat  belongs to  the lily
family and grows under ground. W ith a long history of use and many
varieties, onions (Allium cepa)  are used in almost every country in the
world. I t could be ar gued that onion and garlic, with their c haracteristic
smell an d flavo ur due to sulph ur compounds, are indispensabl e vegetable
flavourings. Good Pr eserving V arieties
The hun dreds of varieties of onions can be classified into two general
categories: swee t and storage. T he sweet types are mild, sweet and tender ,
and are usually eaten raw or lightly cooked. The storage types are more
pungent and flavourful, with less water content, and are perfect for
preserving. Sweet T ypes:  Bes t eaten raw ,  they contain more water , which makes them
poor var ieties fo r preserving. Some sweet varieties: V idalia  (aka Granax),
T exas 1015, W alla W alla, Oso  Sweet  (up to 50% sw eeter than V idalia),
Maui Sweets. Storage T ypes:
Bermuda:  Ge nerally sweet and mild; a vailable in the spring; fine fo r
preserving. Some Bermuda varieties: Y ellow B ermuda, White Berm uda,
Red Bermuda. Pearl:  Als o ca lled pick ling onions, they are sweet and mild, and the perfect
size for  pickle recipes; available late summer , early fall. Some Pearl
varieties: Crystal W ax, Barletta, Eclipse.Shallot:  Small, hot and garlic-tasting onions with brown papery skins; often used in preserving. There are several varieties of shallot, red and yellow among them. Spanish:  Lar ge, slightly sweet onions; good preserving varieties; available September to April. Some
Spanish varieties: Red, Candy , Super Star . White:  Clean, tangy flavour , good preserving varieties, often used in salsa recipes. Gr een onions  (also called spring onions) are small, immature onions that have been harvested before
they mature. There are various varieties, usually white or yellow; sometimes red onions are pulled
early . Usually eaten fresh, cooked or raw . Red:  Swe et e nough t o eat raw; some  varieties are classed as Sweet T ypes,
some are more p ungent than others; available March to June. R ed varieties
include Italian Onion, Italian Red Onion, Burgundy , Cr eole Onion, Red
T orpedo Onion;  good for preserving. Y ellow:  Common; often called
cooking onions,  these varieties a re high in sulphur compounds a nd deliver acomplex onion flavour that caramelizes on long slow cooking to become
mild and sweet. Some Y ellow varieties: Buffalo, Early Y ellow Globe. Pur chasing/Storing
1 lb (500 g) yields 2 cups (500 mL) chopped onion. Choose onions that are firm an d dry with a mild odour . The skins should
have a shiny appearance and a papery , dry crackly feel. Onions should not
be w et o r show signs of sprouting or have any soft spots, which are a sign
of rotting. Dark patches on the onions may indicate mould. For preserving,
it is best to buy onions from farm gates and farmer ’ s markets at harvest
time. If purchas ing onions that are sold in a bag, be sure to c heck all the
onions for rotting, sprouting or bad spots. Good W ith
Culinary herbs such as chives, parsley , sage, rosemary , basil,
bay , thyme, chervil, tarragon. Spices such as cinnamon, gin ger , cloves, nutmeg, curry
blends, cumin, coriander , car damom, caraway mustard,
turmeric. Most ot her vegetables and some fruit, such as apples and
pears. Pr eparation
Pearl Onions: Rub the loose skin of f onions. Blanch in boiling water for 1
minute. Immers e in cold water for 1 minute. Drain and pat dry . Slip of f
peels. Canning Onions
Due to the year - round availabili ty of fresh onions and their superior quality
in cooking, I don’ t recommend canning them. However , onions are key
ingredients in chutney , pickles, confit and even marmalade (s ee Roasted
Onion and Garlic Marmalade ).c u r r i e d  o n i o n s
The curr y is mild in this pickle. For a str onger curry taste, grin d the Curry
Pickling Spice fine and add it to the pan without using cheesecloth. I toss
about 1 /2 cup (125 mL) or mor e with r oasted vegetables or steamed
cauliflower . The y can also be added to stir -fried vegetable or meat dishes. The small pearl onions ar e best in this pickle. MAKES 12 CUPS (3 L)
3 lb (1.5 kg) pickling onions (about 10 cups/2.5 L)
4 cups (1 L) hot water
1/4 cup (50 mL) pickling salt
2 gr een bell peppers
3 cups (750 mL) white wine vinegar
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) Curry Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
First Day
Peel onions  foll owing instructions. T rim t he roots close to the base but
leave the hard core intact so that the onions do not break apart during
cooking. Place in a lar ge crock or glass bowl. In a jug, combin e water and
salt. Stir  to dissolve salt. Pour brine over onions. Cover and let stand at
room temperature for 2 days. Third Day
 
1. In a lar ge colander or in batches, drain onions, discarding brine. Rinse
well, dra in and pat dry . Cut pepp ers into 1/4-inch (5 mm) crosswise rings or
lengthwise strips. Set aside. 2. 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 ).3. In a Maslin pan or canning kettle, combine vinegar , sugar and spice bag. Bring to  a boil over medium-high heat, stirring constantly . Add  onions and
green pepper and boil for 1 minute. 4. Fill hot jars w ith onions and several green pepper rings or sli ces, leaving
a 1/2-in ch (1 cm) headspace. R un a thin non-metallic utensil around the
inside of the jar to allow air to escape. Add hot liquid, if necess ary , 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 if
necessary . 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: I serve th ese with all sorts of dif ferent dinners. They c omplement
enchiladas and other Mexican  entrées, as well as Chinese and Indian
foods. r o a s t e d  o n i o n  a n d  g a r l i c  m a r m a l a d e
W ith som e sligh t adjustments to thr ee of the ingr edients, you can make a
golden or a dark bur gundy version of this delicately pea r -flavour ed
marmalade. I like both and f ind the golden marmalade slightly mor e
delicate in taste, so I use it with  fruit, chicken and fish dishes. The heartier
dark marmalad e is rich and complex enough for r ed meats , vegetable
dishes a nd game . I have listed the ingr edients for the golden version first;
those for the bur gundy version follow in brackets. MAKES 6 CUPS (1.5 L)
4 lb (2 kg) yellow cooking onions, about 10 medium (r ed onions, 4 or 5
large)
12 large cloves garlic 4 tbsp (50 mL) olive oil3 tbsp (45 mL) butter
6 pears
1 cup (250 mL) granulated sugar (lightly packed br own sugar)
1 cup (250 mL) dry white wine (r ed wine)
1 cup (250 mL) white wine vinegar (r ed wine vinegar)
2 cinnamon sticks, each 2 inches (5 cm)
1. Cut the onions in half. If y ou have a food processor or stand mixer
attachment, use the 1/8-inch (2 mm) blade to thinly slice the onions and the
garlic. Or slice by hand. Set aside. 2. In a Maslin pan or heavy-bottomed saucepan, heat olive oil and butter
over me dium-high heat. Add onions and garlic and stir well to coat. Core
and thinly slice pears by hand, one at a time, into the pan. 3. Sprinkle the sugar over top and stir until dissolved. B oil lightly
uncovered, for 40 to 50 minu tes, stirring frequently Reduce heat if the
mixture begins to scorch or stick. The onions are cooked when all their
juices have evaporated and they are soft and sticky
4. M eanwhile, heat six 1-cup (250 mL) jars in boiling water , a nd scald the
lids, lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 5. Add wine, vinegar and cinna mon sticks. Bring to a light boil and keep
simmering, stirr ing frequently until the onions are either a golden or a dark
mahogany colou r and the liquid has reduced by over half. The m armalade is
done when a w ooden spoon drawn across the bottom of the pan leaves a
path that fills in rapidly with thick syrupy juice. 6. 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 marmalade, if necessary to leave a 1/4-inch (5 mm) headspace. W ipe
rims, top with flat lids and screw on metal rings. Return jars to the hot water
bath, topping up with hot water if necessary . Bring to a full rolling bo il and
process jars for 15 minutes ( Boiling W ater Method, Step by Step ).7. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: This soft a nd spreadable sweet-savoury confection is de licious with
liver pâ té and terrines, or with duck, goose, pork or sausages. It
complements roasted chicken a nd vegetables. I often serve individual pots
of it with a cheese and fruit plate after a meal. It can be brought out at
breakfast or served with egg puddings and frittatas. o n i o n  a n d  f e n n e l  s o u p
Of a ll th e soups  you might mak e ahead and fr eeze, I think this is the most
versatile. Fr eezi ng softens the te xtur e and mellows the flavours. I find that I
turn to this as a base and use it as a stock for other soup r ecipes . Of course,
when I want to make Fr ench onion soup, all I need do is tha w , top with
garlic to asts and lots of shr edd ed mozzar ella and Parmesan cheese, and
heat in the oven for a hearty lunch or light dinner .MAKES 12 CUPS (3 L)
4 tbsp (50 mL) olive oil, divided
2 cups (500 mL) chopped fennel bulb
6 large yellow or white onions, chopped
4 cloves garlic, chopped
5 cups (1.25 L) chicken br oth
1 cup (250 mL) dry white wine
2 tbsp (25 mL) balsamic vinegar sea salt and fr eshly gr ound pepper
 
1. In a Maslin pan or canning kettle, heat 2 tbsp (25 mL) of the olive oil
over medium heat. Add fennel and cook, stirring, for a minute to soften
slightly Add onions and garlic and reduce heat to low . Cook, stirring
frequently for 15 to 20 minute s, adding more oil as needed to keep the
vegetables from sticking to the bottom of the pan. 2. A dd c hicken b roth, wine and balsamic vinegar . Increase heat and bring to
a b oil, stirring frequently Lower  heat to medium, cover the pot and cook for
7 to  10 minutes, stirring occasionally Season to taste with salt and pepper . Let cool. 3. Pack into quart (1 L) containers, leaving a 1-inch (2.5 cm) headspace. Remove air , label and seal. Freeze for up to 9 months. F r e e z i n g  O n i o n s
Because of the year -round ava ilability of fresh onions and th eir superior
quality i n cooking, I do not recommend freezing them. Howe ver , onions
can be the key ingredients in fro zen dishes such as soups. Use dry storage-
type onions for recipes that will be frozen.P a r s n i p s
AS ALL MARKET GARDENERS KNOW ,  the very best time to
preserve and cook with parsnips (Pastinaca sativa)  is in the fall, after
several w eeks of frost, because the starch in the root is changed  into sugar ,
making them sweet and delicious. Once a vegetable of the very poor in
Europe, tapered root varieties cultivated in North America are sweet with
smooth, light skin and white flesh. Good Pr eserving V arieties
Some parsnip varieties (e.g., White Gem)  are short and s tubby and not as
easy to use whole for pickles, but they do slice easily into matchsticks. Examples of long, slender , fine-skinned varieties are:
Gladiator:  Long, tapering; white skin and flesh. Hollow Cr own:  Long and tapered; relatively free of hair -like side roots. Lancer:  A hardy  variety  with sweet, sm ooth-skinned, uniform colour; v ery
slender , which makes them excellent for pickles. T ender and T rue:  Long, smooth-skinned roots; traditional yellow-white. P u r c h a s i n g / S t o r i n g
1 lb (500 g) yields 2 cups (500 mL) chopped parsnips. Y ou will need 1-1/2 lb (750 g) for each 1-quart (1 L) jar . Select sm all, thi n, smooth parsnips without blemishes. It is bes t if the tops
are intact. A void lar ge, woody roots because they will be  tough andtasteless. Y ou can store parsnips unwashed, with tops removed, for up to 3
weeks, but it is best to preserve them as soon as possible after harvesting. Good W ith
Herbs such as p arsley , basil, bay , thyme, sage, chervil, dill,
chives. Sweet se asonings such as cinnamon, ginger , cloves, nutmeg,
mace, cumin, coriander , curry blends. Other vegetables, such as garlic, onions, carrots, rutabaga,
turnips, cabbage, peas, tomatoes. Dried fruit such as raisins, currants, apricots. Meat and vegetable soups and stews, giving them a sweet
note. Pr eparation
Immerse parsnip s in a basin of c ool water to which a drop of food-safe soap
has been added. Scrub, rinse and drain. Pat dry . Blanch whole or cut
parsnips in boiling water for 3 to 5 minutes. Lift out and plunge into cold
water . Let stand for 3 to 5 minutes. Drain and pat dry . Shred, s lice or dice
parsnips or cut into uniform sticks. Canning Parsnips
Canning tends to turn parsnips bitter , so pickles, jam or marmalades are
best, along with freezing blanched or puréed parsnips. Fr eezing Parsnips
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch and cut parsnips as dir ected above. Pac k into containers,
leaving a 1-inch (2.5 cm) headspace. Remove air , label and seal. Freeze for
up to 9 months.c i n n a m o n - s c e n t e d  p a r s n i p  p e a r  j a m
The cinn amon c omplements the sweetness of the parsnips in this quick jam,
and the pear adds dimension. Y ou can have this cooling in the jars in less
than 1-1/2 hours, and no one w ill guess that you made it with parsnips. If
you want to ma ke this for you r family because you like the thought of
serving parsnips in a completely differ ent way (one that doesn’ t involve
turned-up noses), but if the tho ught of all that sugar is daunting, you can
use “no sugar” pectin. My advice would be to use a small amount of sugar
(follow the instructions with the package) rather than an artificial
sweetener . MAKES 8 CUPS (2 L)
2 cups (500 mL) chopped blanched parsnips
2 cups (500 mL) chopped ripe pears
1/3 cup (75 mL) fr eshly squeezed lemon juice
8 cups (2 L) granulated sugar
1 tsp (5 mL) gr ound cinnamon
1 pouch (3 oz/85 mL) liquid pectin
8 cinnamon stick pieces, each 1 inch (2.5 cm), optional
1. Heat eight 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 p an or canning k ettle, combine parsnips, pears, lemon juice,
sugar and cinnamon. Bring to a full rolling boil over high heat, stirring
constantly Stir in pectin. Boil hard, stirring constantly for 1 minute. 3. Sk im of f and discard any foam. Fill hot jars to the halfway point with the
hot jam. Slide a cinnamon stick  down the side of the jar , if using. Fill jar ,
leaving a 1/4-inch (5 mm) he adspace. Run a thin non-metallic utensil
around the inside of the jar to allow air to escape. Add jam, if necessary to
leave a 1/4-inch (5 mm) headsp ace. W ipe rims, top with flat lids and screw
on metal rings. R eturn jars to th e hot water bath, topping up with hot waterif neces sary Bri ng 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: I like to th in this jam with  a little orange juice and use i t as a glaze
for carrots and even for brai sed or steamed parsnips. The low-sugar
version makes a good condiment for cheese platters and meat dishes. f r o z e n  m o r o c c a n  p a r s n i p  p u r é e
I thi nk t he idea of vegetable purée is so sophisticated—they ar e popular in
upscale r estaurants—and yet they ar e so simple. W ith this lightly sweetened
and spiced purée in the fr eezer , I always have a quick side dish or tasty bed
for lamb shanks, beef stew or poached fish. MAKES 8 CUPS (2 L)
8 to 10 medium parsnips (2 lb/1 kg)
2 tbsp (25 mL) olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 tbsp (15 mL) Five-Spice Blend  (stor e-bought), gr ound
1/2 tsp (2 mL) salt
3 cups (750 mL) chicken or vegetable stock, divided (appr ox)
1. Blanc h the parsnips . S hred or chop  parsnips and se t aside. In a Maslin
pan or heavy-bo ttomed saucepa n, heat olive oil over medium heat. Reduce
heat to medium -low . Add onions and cook, stirring frequently for 5 or 6
minutes or until soft and slightl y translucent. Add garlic and co ok, stirring
constantly for 1 minute. Add pa rsnips, Five-Spice Blend and salt. Cook and
stir for 1 minute to lightly coat in oil and spices.2. Add enough stock to cover the vegetables (the amount depends on the
depth of  your pot). Cover and bring to a light boil. Reduce heat and simmer
gently for 10 to 15 minutes, stirring occasionally Add more stock to the pot
if necessary to keep vegetables from scorching. V egetables should be soft. 3. Let vegetables cool. Using a food processor or blender , purée in batches,
adding stock to the food process or as needed to blend to a soft consistency . Measure 2- or 4-cup (500 mL or 1 L) amounts and pack into freezer
containers, leavi ng a 1/2-inch (1  cm) headspace. Remove air , lab el and seal. Freeze for up to 9 months. Use: Th is purée  is brilliant! N ot only is it a stand-alone vegetable dish,
but it can be added to soup or stew . Be sure to freeze some in 1- or 2-cup
(250 or 500 mL) amounts to make it easy to use in other dishes. Add 1 cup
(250 mL) thawed Parsnip Purée to risotto for a creamy result. A recipe for
using this amazing purée in soup follows. m o r o c c a n  p a r s n i p  s o u p
Having fr ozen cooked and spiced parsnip purée makes this soup easy ,
convenient and delicious. I serve it with lavash or pita  points. If
pomegranates a r e in season, the y make a beautiful garnish, alo ng with the
homemade Pom egranate Pepp er Jelly . I like mango, apple  or peach
chutney with it as well. MAKES 8 CUPS (2 L)
4 cups (1 L) Mor occan Parsnip Purée , thawed
1 pint (2 cups/500 mL) or 1 can (14 oz/398 mL) crushed tomatoes with
juices
1 cup (250 mL) chicken or vegetable br oth 1 can (14 oz/398 mL) lentils
or chickpeas, drained and rinsed
1/2 tsp (2 mL) gr ound nutmeg sea salt and fr eshly gr ound pepper
1/2 cup (125 mL) Pomegranate Pepper Jelly  (stor e-bought), optional1/2 cup (125 mL) pomegranate seeds, optional
In a saucepan, combine Parsnip Purée, tomatoes and juices, chicken broth,
chickpeas and nutmeg. Bring to a simmer over high heat, stirring frequently
T aste and add salt and pepper as needed. Garnish with pomeg ranate jelly
and seeds, if using. P e p p e r s
THE WHOLE PEPPER F AMIL Y ( CAPSICUM)  of sweet and ho t fleshy
pods is fascinating and complicated at the same time. Most popular for
preserves and pickling mixtures are the sweet green, red, yellow  or orange
bell peppers (Capsicum annuum),  which are lar ge and thick fleshed, with a
sweet, crisp taste. A variety of sweet bell peppers are on display at the San
Francisco Ferry Building Farmers Market, left. Some hot chiles are pickled on their own or with other vegetables, and some are used in sweet herb
and fruit jellies and other preserves. Chile pe ppers, w hile still of the  Capsicum  gen us, may be sweet or hot an d
are native to M exico and tropical America. Both sweet an d hot chile
peppers are preserved in salsa and jelly or pickled whole. There are many
cultivars of chile peppers available, and many are sold under a confusing
variety o f names . Hot chile peppers are rated for their degree of  heat by the
amount of the capsaicin they contain.Colour is not so much an indication of the cultivar as it is of maturity . Most bell peppers mature
green to red, although some hybrids mature yellow , orange and even purple or chocolate colour . Here
(left) we see one pepper beginning to ripen red in the basket full of green bell peppers. Good Pr eserving V arieties
The big question in deciding w hat variety of pepper to use in preserves is
this: do you wan t sweet or heat? The following is a short list of some sweet
pepper cultivars. Sweet Peppers
Godfather Hybrid:  A classic Italian pepper that is excellent for grilling and roasting because of its
flat, elongated shape, which also makes it good for pickling. Chocolate Belle:  A hybrid tiny sweet bell pepper that is the colour of chocolate. The colour does
fade when pickled, but the size makes it a good pickling choice.Golden Baby Belle:  A bright yellow , sweet little bell pepper that is perfect for stuf fed hors
d’oeuvres. The size and colour are ideal for pickling. Cubanelle:  Sweet Italian banana-type pepper with superb flavour; thick skinned and good for
grilling; for sweet pickles and other preserves where heat is not desire. Biscayne Sweet:  Ripens from light yellow-green to red (above, we see all three stages of ripening);
excellent for grilling, pickling and preserving. Carmen Sweet:  Delicious sweet taste when ripe red; excellent for roasting, grilling, canning and for
red pepper sauce.Orange Grande:  A sweet bell pepper that matures to a glossy bright orange. Redstart:  Most sweet bell peppers are picked when green, those that are left on the plant to mature
to red being more expensive. This cultivar ripens to red early , giving it the advantage over most
sweet bell
Super ette Sweet  (left) and Sweet Savannah  (right) are two sweet banana-type peppers that have
been developed by Stokes to grow to a size that fits canning jars. Pur chasing/Storing
1 lar ge bell pepper yields 1-1/4 cups (300 mL) chopped. Y ou will need ab out 8 lar ge ban ana chile peppers for 1 quart
(1 L). Select firm, plump fruits with clear , bright skin. There should be no touch
of damage or bruising. Good W ithSpicy herbs such as rosemary , basil, bay , thyme, chervil,
tarragon. Cinnamon, ginger , cloves, nutmeg (hot chiles). Other vegetable s, such as oni ons, potatoes, leeks, garlic,
tomatoes, fennel. Cucumber and yogurt, which can be cooling for dishes
containing hot chile peppers. Peaches, pears, plums, raisins. Chocolate. Pr eparation
W ash peppers in a sink full of c ool water to which a drop of foo d-safe soap
has been added. Rinse well, drain and pat dry . Roast peppers for canning. Essential: Use Gloves When Handling Hot Chiles
The active components that give chiles their heat are the
capsaicinoids. T hese irritating elements transfer easily from
the chile s to your hands, the basket or harvest container , the
knife and the cutting surface—anything that they come in
contact w ith. T o avoid painful b urning of your eyes, lips and
other mucus areas, use disposable gloves to harvest and
prepare hot chiles for recipes and don’ t touch your face. In their Big Book of Herbs  (se e Resources), Arthur
T ucker and Thomas DeBaggio recommend that if you get
capsaicin on your hands, you should wash with a small
amount of chlorine bleach o r ammonia because these
household produ cts change the irritants into water -soluble
salts. Capsaicin is also alcohol s oluble, so for burning in the
mouth, “cheap vodka makes a good mouthwash.”
T ucker and DeBaggio go on to clear up the
misinformation about what parts of the chile pepper are
hottest. Some sources claim th at the seeds are the hottestpart, but that is not quite the case. As T ucker and DeBaggio
note, “The pure seeds themselv es contain none or up to 10
percent of the total capsaicino ids; the heat on the seeds
primarily arises from contamination from the placenta.”
According to these experts, it is the thin membrane (the
placenta) on the inside of the chile pepper that holds the
highest concentration of the fiery elements, and anything
that touches this heat centre w ill be tainted with the heat
from the capsaicinoid essences. T o Roast Bell, Sweet and Chile Peppers
Roasting pepper s not only provides an easy method of peeling peppers, it
intensifies their nutty flavours, caramelizes their sugars and m akes them
soft and  tender . Choose thick-walled fresh peppers for roasting. Roasted
peppers can be canned or frozen to preserve them for future use. 1. W ash and dry  peppers. If roasting bell peppers, cut in half len gthwise and
remove stem, membrane and see ds. If using chile peppers, leave whole with
stem int act. Arra nge on a lightly  oiled rimmed baking sheet, cu t side down. Brush lightly or drizzle with olive oil. 2. Roast on the top rack in an oven set to broil (or 500°F/260°C) for 10 to
12 minu tes or until skins blacke n and blister . Y ou will need to turn whole
chile peppers once or twice during roasting. 3. Cover with a clean kitchen towel or place in a paper bag and let cool. If
you are planning to freeze the roasted peppers, cool and seal in a freezerbag without removing the skin, which will slip of f easily upon thawing. Skin should rub away or pull o f f easily . Cut of f stem end of chile peppers
and remove seeds, if desired, but leave chile peppers whole . Slice bell
peppers, quarter or leave halved. Canning Bell Peppers
Bell peppers lose their snappy  texture and flavour and become soft and
unappealing whe n canned. For t his reason and since they are available fresh
year -round, I do not recommend canning them. Canning Chile Peppers
See detailed canning information, Preparing and Canning V egetables . 1. Roast and peel whole chiles as dir ected above. Y ou  will need about 8
lar ge banana chile peppers for 1 quart (1 L). 2. 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 ). 3. In a Maslin pan or canning kettle, bring 6 to 8 cups (1.5 to  2 L) water
to a boil over high heat. 4. Make a Hot Pack:  L oosely  pack peeled chiles into 1 hot jar at a time. For pints (2 cup s/500 mL), add 1-1/2 tsp (7 mL) vinegar and 1/4  tsp (1 mL)
salt. For quarts (1 L), add 1 tbsp (15 mL) vinegar and 1/2 tsp (2 mL) salt. Pour boi ling wa ter over chiles, leaving a 1-inch (2.5 cm) headspace. Run a
thin non-metalli c utensil around the inside of the jar to allow a ir to escape. Add boi ling wat er , if necessary to leave a 1-inch (2.5 cm) head space. 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. 5. 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.6. 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. g r e e n  g i a n t  c h u t n e y
Y ou can use tomatoes that have not ripened and ar e still har d and gr een, or
the v ariety of to matoes that matur e gr een if you have them. Gr een peppers
and gr ee n beans  combine to ma ke this a unique and gr eat-looking pr eserve. If the tomatoes ar e unripe, they  may take longer than 1 minute in boiling
water to  shrink away fr om the skin, so test this befor e blanch ing a whole
batch. MAKES 10 CUPS (2. 5 L)
5 lb (2.2 kg) gr een tomatoes
1 tbsp (15 mL) salt
3 lb (1.5 kg) gr een bell peppers
1 lb (500 g) gr een beans
3 tbsp (45 mL) olive oil
4 onions, thinly sliced5 cloves garlic, finely chopped
3 cups (750 mL) white wine vinegar
1 cup (250 mL) packed br own sugar
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) Thompson raisins
1 tbsp (15 mL) Five-Spice Blend  (stor e-bought), finely gr ound 5 bay
leaves
5 hot gr een chile peppers, optional
1. B lanch tomatoes for 1 to 2 minutes. Using a slotted spoon, lift out of
water , reserving water for peppers and beans. Immerse in cold water for 1 to
2 minutes. Peel and coarsely chop. In a bowl, toss chopped tomatoes with
salt. T ransfer to a colander and let drain for 2 hours. 2. M eanwhile, cut green pepper s into 1/2-inch (1 cm) dice. Cut beans into
1/2-inch (1 cm) pieces. Bring the reserved water back to a boil  and blanch
the green peppers for 3 minutes. Using tongs or a slotted spoon, lift out and
immerse in cold water for 3 m inutes. Drain and pat dry . Brin g the water
back up to a boi l and blanch the  beans for 1 minute. Immerse in cold water
for 1 minute. Drain and pat dry
3. In a M aslin p an or canning kettle, heat the olive oil over m edium-high
heat. Ad d onion s and cook for 5 minutes, stirring frequently . Ad d garlic and
cook for 5 min utes, stirring frequently , until vegetables are  soft. Add
vinegar and bring to a boil. Stir in brown sugar and white suga r and bring
back to a boil, stirring constantly . 4. 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 ). 5. Meanwhile, rinse and thoroughly drain the tomatoes. Add tomatoes,
green peppers, green beans, raisins and spice to the boiling mixture. Boil
gently for 1 hour , stirring frequently , until thick. 6. H alf fill a hot jar . Slide 1 bay leaf and 1 hot chile pepper , if using, down
the s ide of the jar . Fill the jar , leaving a 1/2-inch (1 cm) headspace. Run athin non-metalli c utensil around the inside of the jar to allow a ir to escape. Add chu tney , if necessary , 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 ). 7. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: This green chutney is perfect for serving on a Ploughman’ s Lunch
dish of cold mea ts, cheddar cheese and homemade bread. It is substantial,
the beans and peppers lending  a solid presence, so it is very  good with
roasted meats. r o a s t e d  r e d  p e p p e r  d i p
Use fr es hly r oas ted peppers or p eppers that you have r oasted a nd fr ozen in
2-cup (500 mL) measur es. This  dip is delicious tossed with cooked pasta
and rice, mixed into salads, or served with raw vegetables. I use it as a
glaze for r oasted or steamed vegetables. MAKES 2 CUPS (500 ML)
2 cups (500 mL) r oasted sliced r ed peppers1/2 cup (125 mL) Basil Pesto
In a bowl, comb ine roasted red pepper slices and pesto. T ransfer to the bay
of a food processor or blender , purée until smooth. Fr eezing Bell and Chile Peppers
In my view , the very best way to freeze peppers is to roast them first
(directions on peppers ), but if you do not wish to roast them, here is the
method. 1. Select Equipment:  Select small freezer containers, bags or Mason jars
( Freezing ). 2. W ash  and dry peppers; do  not blanch. C ut bell peppers in half and
remove membrane and seeds. Leave chile peppers whole (remove stem,
membrane and seeds, if desired) . Pack into containers, leaving a 1-inch (2.5
cm) headspace. Remove air , label and seal. Freeze for up to 9 months.P u m p k i n
PUMPKINS ARE GOURDS,  which are native to the W estern
Hemisphere. L ike their relatives—melons, cucumbers and squash—
pumpkins grow on long trailing vines. T echnically they are berries, which
we u se mostly as scary lanterns at Halloween, but sometimes as  vegetables. Pumpkins (Cucurbita pepo)  may be round or oblong, with thick or
moderately thin walls. The thick-fleshed varieties are best for baking and
preserving and are sometimes c alled pie pumpkins. Like squash, pumpkins
are a good source of vitamins A and C.
Good Pr eserving V arieties
T raditional pumpkin varieties ar e bright orange, but some are white. When
choosing pumpk ins for preserving, keep in mind that carving pumpkins
were bred for th eir fairly thin skins and strong stem. A short lis t of some of
the most popular pumpkin varieties follows. Small Sugar (also called New England Pie  or Sugar Pie):  is the standard baking pumpkin with thin
skin and thick, sweet flesh; perhaps the best pumpkin for purée. Autumn Gold:  Medium in size; a newer hybrid that turns yellow quickly
and matures to orange quickly . Howden Field  and Connecticut Field:  T w o lar ge pum pkins grown for
Halloween.Baby Boo, Jack-Be-Little, Munchkin  and Sweetie Pie:  All miniature;
often used as soup bowls and candleholders. Pur chasing/Storing
1 lb (500 g) pie pumpkin yields 4 cups (1 L) raw cubed
pumpkin. 1 small (5 lb/2 .2 kg) pumpkin yields about 4 cups (1 L)
mashed, cooked pumpkin pulp. Y ou wil l need less than 1 lb (500 g) pumpkin for each quart
(1 L) jar . Select heavy pumpkins with no touch of green, bruising, soft spots or
mould. Press the bottom of the p umpkin: if it flexes or gives, it is not fresh. A green stem indicates a freshly harvested pumpkin. Casper  (above) Lumina  and Snowball  are white varieties (Cucurbita maxima). Good W ith
Herbs such as sage, chives, thyme, savory . Sweet se asonings such as cinnamon, ginger , cloves, nutmeg,
mace. Other fruit, such as apples, pears. V egetables such as onions, fennel, tomatoes, garlic. T oasted almonds, pecans and walnuts; raisins; brown sugar . Pr eparation
Scrub in  a sink full of cool wa ter to which a drop of food-safe soap has
been add ed. Rinse well, drain an d pat dry . Using a lar ge heavy k nife, cut thepumpkin in half. Use a lar ge spoon to scrape out seeds and stringy material. Save see ds for roasting with spices. Cut into wedges or lar ge cu bes. Unless
you plan  to cut pumpkin flesh into 1-inch (2.5 cm) or smaller cubes, it is
easier to remove the skin after boiling, steaming or baking. Canning Pumpkin
Cube only—do not shred or mash pumpkin for canning. See detailed
canning information, Preparing and Canning V egetables . 1. Pr epar e Equipment:  W a sh and heat pint (2-cup/500 mL or quart (1 L)
jars, and scald the lids, funnel, ladle and tongs ( Pressure Canner Method ). 2. Cut pumpkin  quarters into 1-inch (2.5 cm) wide strips and peel. Cut
strips in to 1-inc h (2.5 cm) cubes. In a Maslin pan or canning kettle, cover
pumpkin with water . Bring to a boil and boil for 30 seconds. W ork quickly
to fill hot jars one at a time. 3. Pack cubed pumpkin into jars hot. Make a Hot Pack:  Usi ng a slotted spoon, lift pumpkin out of hot water and
fill hot jars. Pour hot water over cubes, leaving a 1-inch (2.5 cm) headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to
escape. Add hot water , if necessary , to leave a 1-inch (2.5 cm)  headspace. W ipe se aling ed ge 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. p u m p k i n  c h u t n e y
I al ways try to  make this bea utiful bright orange chutney in time for
Halloween. In my view , the very  best way to cook pumpkin and o ther gour ds
is to r oast them. Roasting not o nly makes it easy to scoop the flesh away
fr om the skin, but I like the caramelized sugars and nutty flavour that r esult. If you want a soft, spr eadable mixtur e, use pie pumpkins and r oa st just until
tender -crisp. For chunky chutney , any of the firmer Halloween pumpkins
will work. I like  the jam-like tex tur e fr om the baking or pie pumpkins. For
the p umpkin cubes, cut pumpkin  quarters into 1-inch (2.5 cm) wide strips
and peel. Cut strips into 1-inch (2.5 cm) cubes. 13- x 9-inch (3 L) baking pan, lightly oiled
Pr eheat oven to 400°F (200°C)
MAKES 8 CUPS (2 L)
8 cups (2 L) pumpkin cubes (1 inch/2.5 cm), see above
2 tbsp (25 mL) olive oil grated rind and juice of 2 oranges, divided
2 Golden Delicious apples, chopped 1 onion, chopped
1/2 cup (125 mL) golden raisins
1 cup (250 mL) lightly packed br own sugar
1/3 cup (75 mL) malt vinegar
1 tbsp (15 mL) Five-Spice Blend  (stor e-bought), gr ound
1 tsp (5 mL) salt1. Arrange pumpkin cubes in single layer in prepared baking dish (use 2
lightly o iled pan s if necessary). In a jar with tight-fitting lid, co mbine olive
oil a nd 3  tbsp (45 mL) orange juice. Shake and drizzle over pumpkin. Bake
in preheated oven for 40 minutes or until soft (see above). 2. Heat four 1-p int (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 3. Abou t 10 minutes before pu mpkin is finished roasting, heat remaining
ingredients: in a Maslin pan or  canning kettle, combine remaining orange
juice, orange rind, apples, onio n, raisins, sugar , vinegar , spices and salt. Bring to  a boil o ver high heat, st irring constantly . Add roasted pumpkin and
any pan  juices. Reduce heat and boil gently , stirring occasion ally , for 20
minutes or until thick. 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
chutney , if necessary , to leave a 1/2-inch (1 cm) 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 25 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: I like this delicately spiced chutney with curries, rice dishes and to
enliven baked chicken or fish . Spoon it over the meat in the last 10
minutes of baking to add the delicious flavour , then pass extra at the
table. Use it as a spread for hors d’oeuvres. t h r e e  s i s t e r s  e n c h i l a d a s
Native North Americans r eferr e d to beans, corn and squash as the “thr ee
sisters” and always planted them  together so that the beans gr ew up ar oundthe corn , using it as a stake, wh ile the squash spr ead out along  the gr ound
and kept the so il r elatively weed-fr ee and moist. Using your homemade
pr eserves and either canned or fr ozen vegetables in this r ecipe makes it fast
food, but good. If you have pr eserved either the Pumpkin Chutney  or the
Peaches and Cr eam Relish , yo u ar e in luck because I am  offering two
options for filling these delicious enchiladas. T ry them both! MAKES 12 ENCHILADAS
12 large (10-inch/24 cm) corn tortillas
2 tbsp (25 mL) olive oil, divided, optional
Filling 1
2 cups (500 mL) Pumpkin Chutney
2 cups (500 mL) cooked lima or kidney beans, or 1 can (19 oz/540 mL),
drained
1 cup (250 mL) fr esh, fr ozen or canned corn kernels, drained
Filling 2
2 cups (500 mL) cooked mashed pumpkin or squash
2 cups (500 mL) cooked lima or kidney beans, or 1 can (19 oz/540 mL),
drained 1 cup (250 mL) Peaches and Cr eam Relish  or stor e-bought
corn r elish
Garnish
1 cup (250 mL) gr een taco sauce
1 cup (250 mL) sour cr eam
 
1. Heat tortillas either in the oven or in a skillet. T o heat in the oven, wrap
in fo il and heat in a 350°F (160 °C) oven for 5 to 10 minutes. T o heat in a
skillet, h eat 1 tbsp (15 mL) oliv e oil over medium-high heat. U sing tongs,
heat tortillas on one side (about 30 seconds), turn and heat the other side. Add more oil as necessary .2. Meanwhile, in a saucepan, combine Filling 1 ingredients or Filling 2
ingredients. Cook, stirring constantly , over medium-high heat. Divide hot
pumpkin mixtur e into 12 portio ns and spread over corn tortill as. Fold up
one end  and fold in the sides of the tortillas toward the centre. T op with a
drizzle of green taco sauce and garnish with a dollop of sour cream. p u m p k i n  p i e
Most co mmer cially canned “pu mpkin” pie fillings ar e made w ith squash,
which is fine, but the textur e and taste will be differ ent (smoother , I think) if
you use pie pumpkin. Y ou can use table cr eam (10% B.F .) or whipping
cr eam (appr oxim ately 36% B.F . ); the higher the butter fat, the richer the
filling. Use fr ozen thawed or canned pumpkin in this mild and lightly spiced
true pumpkin pie filling. Pr eheat oven to 450°F (230°C)
MAKES 2 PIES
2 cups (500 mL) mashed cooked pumpkin
3/4 cup (175 mL) packed br own sugar
2 eggs, well beaten
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) gr ound cinnamon
1/2 tsp (2 mL) gr ound nutmeg
1/4 tsp (1 mL) gr ound ginger
2 cups (500 mL) cr eam (see above) or milk
2 unbaked pie shells, each 9 inches (23 cm)
In a bowl, combine pumpkin, sugar , eggs, salt, cinnamon, nutmeg and
ginger . B eat with an egg beater . Add cream and beat until well mixed. Pour
into pie shells. Bake in preheated oven for 10 minutes. Reduce heat to
325°F (160°C) and bake for 30 to 40 minutes or until a knife inserted in the
middle comes out clean.Fr eezing Pumpkin
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch 1-inch (2.5 cm) peeled pumpkin cubes in boiling water for 5
to 7 minutes or until soft. Lift  out and plunge into cold water . Let stand for
5 minutes. Drain and pat dry Leave cubes whole or mash and pack into
containers, leavi ng a 1-inch (2.5  cm) headspace. Remove air , lab el and seal. Freeze for up to 9 months.S q u a s h
THE GOURD F AMIL Y (CUCURBIT ACEAE)  of vegetables includes
some 70 0 dif ferent varieties, of which pumpkins, zucchini and cucumbers
are mem bers. There is some bl urring of the words “pumpkins,” “squash”
and “gourds,” all of them being applied in various ways. Like its relatives,
the s quash plant is a trailing or climbing vine (or it could be a  bush) with
lar ge leaves and generally lar ge, yellow flowers. The edible frui t (actually a
berry) is  someti mes called a pep o, and can grow to enormous size. Squash
flowers are edible. Good Pr eserving V arieties
Of the 700 or so varieties of Cucurbita,  t here are four m ain species, and to
add to the class ification confus ion, most species are subdivided into two
main ca tegories: winter and summer squash. W inter squash develops a
thick, hard skin and is excellent for storage (keeping for up to  1 year in a
cool, dark, dry , ventilated plac e). Summer squash is harvested and eaten
when the skin is thin and tender . Summer squash is not mea nt for long
storage. T o learn more about pumpkin, squash and zucchini , visit Jack
Creek Farms (California) at its website: www .allaboutpumpkins.com. The
four main Cucurbita  species are as follows:
Spaghetti SquashC. pepo,  u sually eaten b efore it reaches full maturity (summer squas h). Most traditional carving and baking pumpkins, Y ellow Cr ook-neck, Y ellow
Straight Neck, Pattypan,  the Zucchini, Spaghetti Squash  and Acorn  are
part of this group. Another great pepo-type winter squash is Delicata,  a.k.a. Sweet Potato. One of the swe etest squash—it really does taste like sweet p otato—this
variety is creamy and thin skinned, great for roasting or baking. Acorn
Delicata
C. maxima:  These gourds grow huge and s tore well. Their stem is spongy
or cork- like. Mo st winter squash types fall into this category . Examples of
maxima squash are Pink Banana, T urban, Butter cup  and Hubbard. Generally , maxima squash have softer flesh. T urbanHubbard
C. moschata:  Flesh is orange, sweet and refined. Stores extremely well and
is v ery good in  preserves. Examples of moschata squash are Cushaw
Gr een, Cushaw Gold, Butternut  and Sweet Dumpling. Butternut
Sweet Dumpling
C mixta:  Fles h is  pale yellow or cream in colour and generally not as sw eet
or re fined as moshata or maxima ; in fact, the flesh can be string y or woody . Not man y mixta  cultivars have great eating qualities, most being best used
for gourd crafts. Pur chasing/Storing
1 lb  (500 g) yields 3-1/4 to 4 cups (800 mL to 1 L) raw
cubed squash. Y ou will need 1 lb (500 g) or less for each 1-quart (1 L) jar .Select h eavy squ ash with no tou ch of green, bruising, soft spot s or mould. The rind on summer squash sh ould be easily punctured with a  fingernail. W inter squash should be hard, clean and heavy for its size. Good W ith
Sweet se asonings such as cinnamon, ginger , cloves, nutmeg,
anise, fennel, cardamom, maple syrup, brown sugar , honey . V egetables such as tomatoes, onions, garlic, fennel. Apples, pears. T oasted almonds, pecans, walnuts; raisins. Pr eparation
Scrub in  a sink full of cool wa ter to which a drop of food-safe soap has
been add ed. Rinse well, drain an d pat dry . Using a lar ge heavy k nife, cut the
squash i n half. Use a lar ge spoon to scrape out seeds and stringy material. Save seeds for roasting with spices. Cut into wedges or lar ge cubes. Unless
you plan  to cut squash flesh into 1-inch (2.5 cm) or smaller cubes, it is
easier to remove the skin after boiling, steaming or baking. Canning Squash
Cube only; do not shred or mash squash for canning. 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. Cut squash quarters into 1-inch (2.5 cm) wide strips and peel. Cut
strips in to 1-inc h (2.5 cm) cubes. In a Maslin pan or canning kettle, cover
squash with water . Bring to a bo il and boil for 30 seconds. W ork quickly to
fill hot jars one at a time. 3. Pack cubed squash into jars hot. Make a  Hot Pack:  Using a slotted spoon, lift squa sh out of hot water and
fill hot jars.
_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:

        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 thejars 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. p e a c h e s  a n d  c r e a m  r e l i s h
Each tim e I open a jar of this sweetly fragrant and delicious r elish, I am
taken ba ck to the farmer ’ s ma rket, wher e heaps of just-picked ears ar e
stacked. The first fr esh local corn of the season is always an event at our
house. It’ s not surprising, then, that of all the pr eserves in my pantry, this is
the one that disappears first. This is per haps my favourite of them all. MAKES ABOUT 16 CUPS (4 L)
12 ears peaches and cr eam corn, husked
3 cups (750 mL) rice vinegar
1–1/2 cups (375 mL) granulated sugar
1 cup (250 mL) packed br own sugar
2 bay leaves
2 tbsp (25 mL) mustard seeds
2 tsp (10 mL) salt
1 tsp (5 mL) gr ound turmeric
5 cups (1. 25 L) chopped gr een cabbage
3 r ed bell peppers, diced
2 r ed onions, finely diced
1 or 2 hot gr een chile peppers, finely diced, optional
1 pkg (1–3/4 oz/49 to 52 g) low-sugar pectin
 
1. Prepare corn  kernels; do not blanch. Y ou should have about 8 cups (2 L). 2. Heat eight 1-pint (2-cup/500 m L) jars in boiling water, and scald the lids,
lifter, funnel and tongs ( Boiling W ater Method, Step by Step ). 3. In a Maslin pan or Dutch oven, combine vinegar, granulated sugar, brown
sugar, bay leaves, mustard seeds, salt and turmeric. Bring to a boil over high
heat. Ad d cabbage, red peppers, onions and green chile peppers, if using. Stir well and bring to a boil. Add pectin and boil for 1 minute. T urn the heat
of f and let the pan sit on the burner for 5 minutes. 4. Remove pan from heat and skim of f any foam. Fill hot jars, leaving a 1/2-
inch (1 cm) headspace. Run a thin non-metallic utensil around the inside of
the j ar to allow air to escape. Add more hot relish, 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 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 ). 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 ere are so many ways t o enjoy this relish. I often cook bacon and
onion, add potatoes and milk and a pint (2-cup/500 mL) jar of corn relish
for quic k, homemade corn chowder. It is all you need to perk  up grilled
chicken and fish. It complements scallops and seafood and it makes a
very goo d salsa  with the additi on of hot peppers, garlic and tomatoes. I
team it with sausages for country breakfasts with eggs and toast. Of
course, it is a favourite hot dog and hamburger relish at our house in the
summer. c h i l e  c o r n  b r e a d
The savoury corn br ead r ounds out a soup or salad at lunch or dinner. I
sometimes bake the batter in small cast ir on pans and use the mini loaves asyou wou ld crack ers with spr eads and dips. Slice and fill them w ith chopped
ham or egg sa lad for substantial hors d’oeuvr es and snack s. W ith the
cornmeal and the corn r elish, this br ead is bursting with corn flavour. I like
the little hits of hot gr een chile pepper, but don’ t miss out o n this gr eat
br ead if  you don’ t car e for hot peppers—simply substitute swe et gr een or
r ed pepper. Served hot, with sha rp cheddar cheese or butter, this is one of
my favourite quick br eads. Y ou can make this bread as one lar ge loaf or, if you happen to have cast iron pans with small loaf
indentations, make smaller loaves like these. 9- x 5-inch (23 x 13 cm) loaf pan, 12-cup muffin tin or cast ir on pan,
lightly oiled
Pr eheat oven to 425°F (220°C)
MAKES 1 LOAF
1 cup (250 mL) all-purpose flour
1 cup (250 mL) cornmeal
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
3/4 tsp (4 mL) salt
1/4 cup (50 mL) finely chopped hot chile peppers
1 cup (250 mL) milk
1 cup (250 mL) Peaches and Cr eam Relish
2 eggs, beaten
3 tbsp (45 mL) melted butterThe antique cast iron pans I used are shaped like corn cobs. Muf fin pans work well also. 1. Heat the prepared loaf pan in the preheating oven until ready to fill with
batter.
Store them in a cool, dark place for up to 1 year.
What is the recommended way to store the sealed jars of relish, chutney, and marmalade?
It is not recommended to can fresh onions because they lose their texture and flavor when canned.
Why is it not recommended to can fresh onions?
Blanch the pumpkin cubes in boiling water for 5 to 7 minutes, then plunge into cold water and let stand for 5 minutes. Drain and pat dry.
What is the best way to freeze pumpkin cubes?