No matter wher e you live, once you have this in
your pan try , you will find that it adds an international flair to a ny dish. Y ou
can divi de the r ecipe by 4 and use 1 fr esh fennel bulb for a gr eat summer
side dish. MAKES 4 QUAR TS (4 L)
4 fennel bulbs1 gallon (4 L) water
1/4 cup (50 mL) lemon juice
4 cups (1 L) canned, drained or fr esh
skinned tomatoes, halved or chopped grated rind and juice of 1 lemon
1–1/4 cups (300 mL) packed br own sugar
1–1/4 cups (300 mL) white wine
3 tbsp (45 mL) fr esh thyme leaves
4 cloves garlic,
peeled 4 bay leaves
8 coriander seeds
 
1. Cut fennel bu lbs into quarters. In lar ge pot, combine water and 1/4 cup
(50 mL) lemon juice. Immerse fennel in water . Set aside. 2. Heat four 1-quart (1 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 canning kettle, combine tomatoes, lemon rind and
juice, sugar , wine and thyme leaves. Bring to a boil over high heat, stirring
constantly . Boil,  stirring frequently , for 5 minutes. Drain fennel quarters and
add to pan. Boil gently , stirring occasionally , for about 7 minutes or until
fennel is tender -crisp but still intact. 4. Using tongs, lift fennel quar ters out of tomato sauce and fill hot jars,
leaving a 1-inch (2.5 cm) headspace. Add 1 garlic clove, 1 bay leaf and 2
coriander seeds to each jar . Ladle tomato sauce over fennel, 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 sauce, 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: For an ele gant side dish, e mpty the contents of a quart (1 L) jar into
a casserole dish. Combine 1-1/2 cups (375 mL) fresh or dry bread crumbs,
1/2 cup (125 mL) chopped walnuts, 2 cloves garlic, chopped, and 3 tbsp
(45 mL) olive o il. Pat over the top of the fennel and bake in a 350°F
(180°C) oven for 15 to 25 minutes or until top is golden and bubbly and
fennel is heated through. Alternatively ,  you can divide the finnochio
among 4 small casserole dishes, top with the bread crumbs , bake and
serve as a starter . Add fin occhio to cooked potatoes or carrots, or combine with more
canned tomatoes for a great wi nter soup. It can be used to po ach fish or
vegetables for a winter stew . Make a carrot confit: Shave thin ribbons from 2 carrots. In a deep
saucepan, heat 1 cup (250 mL) olive oil over low heat until warm. Add
carrots and cook gently , stirri ng occasionally , for 15 to 20 minutes or
until tender-crisp. Drain well. Meanwhile in another saucepan, heat
finocchio. Add carrots and mix well. Serve warm or at room temperature. Drying Fennel Leaves
Snip the feathery leaves from stalks and set aside in a warm, dark spot to dry . When
dry , t ransfer to an airtight and dark container and use as a seasoning for salsas and
tomato sauces and as a pickle brine for preserves. r o a s t e d  t o m a t o ,  f e n n e l  a n d  b a s i l  r e l i s hI ha ve always m arvelled that tomatoes and basil, such a per fect match,
ripen at  the same time, as if the  two wer e divinely or dained. C ombined in
this rich ly ar om atic sauce, they help to make it extraor dinary . Ther e is no
doubt about it—this is a sophisticated sauce. Be sur e to use plum or Roma tomatoes because they ar e meaty and can
stand up to the r oasting. 2 rimmed baking sheets, lightly oiled
Pr eheat oven to 400°F (200°C)
MAKES ABOUT 6 CUPS (1.5 L)
2–1/2 lb (1.25 kg) ripe plum tomatoes, halved
and seeded (9 or 10)
1 r ed bell pepper , halved
10 cloves garlic, peeled
1onion, cut into eighths
4 tbsp (50 mL) olive oil
2fennel bulbs (about 2 lb/1 kg), cut into 1/4-inch (5 mm) dice
1/2 cup (125 mL) balsamic or r ed wine vinegar
1/3 cup (75 mL) packed br own sugar
1 cup (250 mL) loosely packed shr edded
basil leaves 1/2 cup (125 mL) chopped fr esh flat-leaf parsley
1 tbsp (15 mL) pickling salt
1 tsp (5 mL) gr ound nutmeg
1. O n one of the prepared baking sheets, arrange tomato halves in a single
layer , cut side down. On the other baking sheet, arrange red pepper halves
cut side down and place the garlic cloves and onions around them. Drizzle
each pan with 2 tbsp (25 mL) olive oil. 2. Roast in preh eated oven for 12 to 15 minutes or until tomatoes are soft
and wri nkled and garlic is lig htly browned and tender . Onions may be
slightly charred. Let the vegetables cool on the sheets. 3. 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 ). 4. In a M aslin p an or canning kettle, combine fennel, vinegar and brown
sugar . S tir in basil, parsley salt and nutmeg. Bring to a boil ove r high heat. Reduce heat and simmer for 9 minutes. 5. S lip skins o f f tomatoes and peppers and discard. Roughl y chop the
tomatoes, peppe rs, onions and g arlic. Add chopped roasted vegetables and
any juices that have accumulated on the baking sheets. Boil for 1 minute. 6. 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 ai r to escape. Add more hot relish, if necessary , to leave  1/2-inch (1
cm) hea dspace. W ipe rims, top with flat lids and screw on m etal rings. Return jars to th e hot water ba th, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 15 minutes ( Boiling W ater
Method, Step by Step ). 7. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year .Use: As a pasta sauce and in recipes where canned or stewed tomatoes
are called for . Serve as an ac companiment with grilled shrimp, fish or
pork. g r i l l e d  s c a l l o p s  w i t h  r o a s t e d  t o m a t o ,  f e n n e l  a n d
b a s i l  r e l i s h
A hearty  and easy entrée when a ccompanied by pasta or rice, this dish can
also be served as an appetizer . Sea scallops ar e plumper and lar ger than
bay scallops. For a vegetarian dish, you can substitute grilled peppers and
eggplant for the scallops. MAKES 4 CUPS (1 L)
4 tbsp (50 mL) olive oil, divided
2 tsp (10 mL) fr eshly squeezed lemon juice
1 tsp (5 mL) Cajun seasoning
1 lb (500 g) fr esh sea scallops
2 cups (500 mL) Roasted T omato, Fennel and Basil Relish
 
1. In  a bowl, combine 2 tbsp (25 mL) olive oil, lemon juice  and Cajun
seasoning. Add scallops and toss well to coat. 2. In a skillet, heat remaining oil over high heat. Add scallops and cook for
about 2 minutes on each side o r until done. Scallops are done when they
turn from translucent to opaque. 3. Add relish and heat through. The k ey to cooking scallops is to sear each side on very high heat. This seals in the
moisture an d actually poaches the tender meat. Overcooking turns all seafood toughand rubbery , so when using high heat, pay attention to the time the scallops are in the
pan—it’ s critical. For an appetizer , serve in small pots. T op spaghetti with 1 lar ge sea scallop tossed in Roasted
T omato, Fennel and Basil Relish. Fr eezing Fennel
 
1. Select Equipment: Select suitable-size freezer containers, bags or Mason
jars ( Freezing ). 2. Blanch sliced or diced fennel bulb in boiling water to which 1/4 cup (50
mL) lem on juice has been add ed for 3 minutes. Lift out and plunge into
cold water . Let s tand for 3 minu tes. Drain and pat dry . Pack into containers,
leaving a 1-inch (2.5 cm) headspace. Remove air , label and seal. Freeze for
up to 9 months.G a r l i c  S c a p e s
NOT LONG AGO, SCAPES WERE F AIRL Y RARE IN NOR TH
AMERICA. Now , with more market gardeners growing garlic, we are
seeing m ore of the fresh green f lower stalks showing up around the end of
June or beginning of July . Scapes are tender and very tasty stems that are
cut from the garlic in order to allow the plant to put all of its ener gy into
growing the bulbs that will be harvested in the fall. These lig htly garlic-
scented vegetab les can be grille d, steamed or poached. T reat t hem as you
would a sparagus or green beans, and use them in casseroles , soups and
stews. Good Preserving V arieties
If you can get scapes, no matter what variety of garlic they were cut from,
they will make great relishes, salsa and pesto. Use them fresh, freeze them
or pickle them. Pur chasing/Storing
1 lb  (50 0 g) yields 2-1/2 to 3 cups (625 to 750 mL) sliced
garlic scapes. Y ou will need about 1 lb (500 g) for each quart (1 L) jar . Even th ough scapes keep well for up to 5 days in the refrigerator , like
everything else, they are best if used immediately after they are cut from the
plant. Good W ith
Herbs such as basil, bay , thyme, parsley , sage, rosemary .Other vegetables, such as asparagus, green and wax beans,
potatoes, fennel, eggplant. T oasted almonds, pecans an d walnuts; sesame seeds,
sunflower seeds, flaxseeds. Most fish; beef, lamb, chicken, pork. Preparation
Cut of f and disc ard the flower head (only if it is hard) and the st raight piece
that grows out of it. Swish scapes in a sink full of cool water to which a
drop of food-safe soap has been  added. Rinse well, drain and pat dry . Cut
the thin,  green, tender stalks into 1- or 2-inch (2.5 or 5 cm) pieces or chop
roughly . Canning Garlic Scapes
I do n’ t recommend canning garl ic scapes because they turn brown and lose
their texture. They freeze easily and stay green and firm, so this is by far the
best way to preserve them. g a r l i c  s c a p e  r e l i s h
Surprisingly , this summer r elish is not actually gr een because the turmeric
tints it a sunny , golden colour . The mild garlic flavour fr om the scapes
combines nicely with the classic pickling spices in this favour ite r elish. If
you don’ t tell anyone that it has cabbage in it, they won’ t know . I use this
r elish to  thin the consistency o f commer cial mayonnaise for potato and
other summer salads. MAKES 10 CUPS (2.5 L)
5 cups (1.25 L) finely chopped garlic scapes
5 cups (1.25 L) shr edded gr een cabbage
2 cups (500 mL) chopped r ed bell pepper
1 cup (250 mL) finely chopped onion3 cups (750 mL) champagne or white wine vinegar
1–1/2 cups (375 L) lightly packed br own sugar
3 tbsp (45 mL) finely chopped fr esh gingerr oot 1–
1/2 tbsp (22 mL) salt 1 tbsp (15 mL) gr ound turmeric
3 tbsp (45 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
 
1. In a M aslin p an or canning kettle, combine garlic scapes, c abbage, red
pepper and onion. Add vinega r , brown sugar , ginger , salt, tu rmeric and
spice ba g. Cove r and bring to a boil over medium heat, stirring frequently . Uncover and boil hard for 5 minutes, stirring frequently . Redu ce heat and
boil gently , stirring occasionally , for about 20 minutes. Liquid will be
reduced and relish will be thick. Discard spice bag. 2. Mean while, 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. 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 relis h, 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 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 com pletely . Check seals, label and store in a cool place for up
to 1 year . Use: A tangy a nd sweet relish with just a hint of garlic, it is great with
grilled hot dogs and hamburgers, sausages and lamb kebabs. It adds a
pickle f lavour to meat loaf an d can be combined with mayonnaise for
coleslaw and other salad mixes.g a r l i c  s c a p e  p e s t o
When I first lea rned about garlic scapes 20 years ago and tried them in
r ecipes, I was ho oked. Now , with all the people ar ound me who g r ow garlic,
I cou ld b e burie d in them by mid to late June when everyone is taking them
off t he plant. At that time of yea r , I’m busy making Garlic Scap e Relish as
well as this pest o. I make a lot a nd use it fr esh, but also fr eeze it in 1- or 2-
cup (250 or 500 mL) amounts. Fr esh local garlic is still not av ailable when the scapes ar e har vested, so I
omit the  garlic cloves. The r esult is a mildly garlic-tasting gr een sauce for
meat an d vegetables. I have included the cloves in the r ecipe a s an option
for people who want a str ongly garlic pesto. I don’ t use a whole cup (250
mL) of olive oil for this pesto because I like it on the dry side and rather
chunky . Use mor e or less oil to suit your pr efer ence for pesto consistency . MAKES 4 CUPS (1 L)
4 cups (1 L) r oughly chopped garlic scapes
3 to 5 cloves garlic, optional
1/3 cup (75 mL) pine nuts or sunflower seeds
1/3 cup (75 mL) shaved Parmesan cheese
1 cup (250 mL) olive oil (appr ox) sea salt
 
1. In  a food proc essor , combine scapes, garlic cloves, if using, a nd nuts and
process for 30 se conds. Add Parmesan cheese and process for 10 seconds to
blend. W ith the motor running, add olive oil in a steady stream  through the
opening in the l id until the pest o reaches the desired consistency . Add salt
to taste. 2. Scrape into a clean jar with a lid and refrigerate for up to a week or
freeze in measured amounts for up to 6 months.g a r l i c  s c a p e  p e s t o  p o t a t o e s
Use any r oot vegetable with or  in place of the potatoes in this  r ecipe. It’ s
one of those r ec ipes you don’ t need a r ecipe for . Just combine pesto with
enough vegetables to serve the n umber of guests and r oast. I count on it as
a gr eat impr omptu side dish that everyone loves. Rimmed baking sheet, lightly oiled
Pr eheat oven to 375°F (190°C)
MAKES AS MANY SER VINGS AS YOU LIKE
2 or 3 small new potatoes or vegetable cubes per person
2 tbsp (25 mL) Garlic Scape Pesto per serving
(or mor e if you wish)
sea salt and pepper
On prepared baking sheet, combine vegetables and pesto. T oss well to
combine. Grind  salt and pepper  over top. Roast in preheated oven for 20
minutes or until potatoes are tender .Freezing Garlic Scapes
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch whole scapes or 1- to 2-inch (2.5 to 5 cm) pieces in boiling
water for 3 minutes. Lift out and plu nge into cold w ater for 3 minutes. Drain and pat dry . Or
raw-pack chopped scapes in 1- or 2-cup (250 to 500 mL) measures. Pack
into containers, leaving a 1-inch  (2.5 cm) headspace. Remove a ir , label and
seal. Freeze for up to 9 months. K o h l r a b i
NA TIVE T O NOR THERN EUROPE, KOHLRABI (BRASSICA
OLERACEA )  is a relative of cabbage, Brussels sprouts, broccoli,
cauliflower and kale. Its name is derived from the apt German term
“cabbage (kohl)  turnip (rabi).”  While the turnip-like globe of the kohlrabi
appears to be a root, it is actually the swollen base of the p lant’ s stem,
which, l ike any stem, sprouts l eaves. Both the green, cabbage-like leaves
and the swollen globe at the bot tom of the stems are eaten. The leaves have
been trimmed of f the kohlrabi in the photograph on the left. Good Pr eserving V arieties
There are a num ber of white (pale green) and purple cultivars. Both of these
have white flesh. Any of the white varieties are excellent for canning:
Early White V ienna:  Few leaves, harvested about 55 days after planting. Elder:  A  tender and fast-maturing (38  days) white type; good for northern
climates. Expr ess For cer:  A whi te type that is heat-tolerant; often “forced” by
covering the emer ging plant and keeping it from turning g reen in the
sunlight. Purple V ienna  is a Kohlrabi variety with a mild, sweet flavour . The skin is crisp and white. I prefer
to use all the purple vegetables raw in order to retain their deep colour . Gigante:  Pro duces an extremely lar ge  bulb that stays tender and is
excellent for canning. Granlibakken:  Non-woody; sweet, mild flavour . Logo:  A white  forcing  type used in Europe for baby vegetable produ ction;
excellent for pickling. Pur chasing/Storing
1 lb  (500 g) yields about 1-3/4 to 2 cups (425 to 500 mL)
diced kohlrabi. Y ou will need 2 to 2-1/2 lb (1 to 1.25 kg) for each quart (1 L)
jar of cubed kohlrabi. Select fi rm, you ng, small globes (no more than 3 inches/8 cm i n diameter). Except f or Giga nte and Kossak, most lar ge, mature kohlrabi is woody and
may have an of f flavour . Cut of f leaves and use in salads  or braise with other greens. While kohlrabi
bulb may be sto red wrapped in plastic in the refrigerator for up to 2 weeks,
it is best to preserve it as soon as possible after harvesting. Good W ith
Dill, fennel, basil, bay , thyme, savory . Cinnamon, ginger , cloves, nutmeg. Apples. Other vegetables, such as potatoes, onions, leeks, celery ,
cabbage. Béchamel or cheese sauces (cooked in them au gratin). Pr eparationFor cann ing and freezing, wash, peel, slice or cut into 1/2-inch (1 cm) dice
and blanch in boiling water for 2 minutes. Immerse in cold water for 2
minutes. Drain and pat dry . Canning Kohlrabi
See detailed canning information, Preparing and Canning V egetables . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and scald the lids, funnel, ladle and tongs ( Pressure Canner Method ). 2. For every 3 cups (750 mL) diced kohlrabi, bring 2 cups (500 mL)
water or br oth to a boil. 3. Pack diced kohlrabi into jars either hot or raw . Make a  Hot Pack:  Add diced kohlrabi to gently boiling water or broth and
boil for 2 minutes. Drain, reserving cooking liquid. Fill hot jars with hot
kohlrabi cubes, shaking the jar to pack fairly tightly . Pour hot cooking
liquid over kohlrabi cubes, leaving a 1-inch (2.5 cm) headspace. Run a thin
non-metallic ute nsil around the inside of the jar to allow air to escape. Add
hot l iquid, if nec essary , to leave a 1-inch (2.5 cm) headspace. W ipe sealing
edge of jars with a clean, damp, lint-free cloth. Position flat li ds over the
tops of jars and hand-tighten screw bands. OR
Make a Raw Pack:  F ill jars with blanched kohlrabi cubes, shaking the jar
to pack fairly ti ghtly . Cover with hot water or broth, leaving a 1-inch (2.5
cm) hea dspace. Run a thin non- metallic utensil around the inside of the jar
to allow air to escape. W ipe sealing edge of jars with a clean, damp, lint-
free clot h. Posit ion flat lids ov er the tops of jars and hand-tighten screw
bands. 4. P lace jars in  pr essur e canner . Use a P ressure Canner accordi ng to the
following chart 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. k o h l  r e l i s h
Cabbage and kohlrabi combi ne nicely in this tasty r elish, and the
horseradish pr o vides a piquant perk. If you use your own dill seed, it will
have a lustier taste and ar oma than anything you can buy . MAKES 8 CUPS (2 L)
5 cups (1.25 L) diced kohlrabi
3 cups (750 mL) finely chopped gr een cabbage
3 cups (750 mL) apple cider vinegar
1–1/2 cups (375 L) granulated sugar
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped celery
1 tbsp (15 mL) pr epar ed horseradish
1 tbsp (15 mL) pickling salt1 tbsp (15 mL) dill seed
 
1. In a s aucepan, cover kohlrabi  with water . Bring to a boil ove r high heat. Reduce heat and boil gently for about 10 minutes, to soften it slightly . 2. Heat four 1-pint (2-cup/500  mL) jars or 2 quart (1 L) jars in boiling
water , and scald the lids, lifter ,  funnel and tongs ( Boiling W ater Method,
Step by Step ). 3. In a M aslin pan or canning kettle, combine kohlrabi, cabba ge, vinegar ,
sugar , o nions, c elery , horseradi sh, salt and dill. Bring to a bo il over high
heat, stir ring co nstantly . Reduce  heat and boil gently , stirring occasionally ,
for abou t 20 minutes or until v egetables are tender and liquid is reduced
somewhat. 4. Fill hot jars with hot relish, leaving a 1/2-inch (1 cm) headspace. Run a
thin non-metalli c utensil around the inside of the jar to allow a ir to escape. Add mo re 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 ho t 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: Barbecued  meats, hot dogs and hamburgers are enlivened by this
relish. U se it as you would sauerkraut: in Reuben sandw iches, with
corned beef and melted Swiss cheese, and with German sausages. m a n h a t t a n  c l a m  c h o w d e r
Using the Kohl Relish as the base for this hearty soup makes pr eparation a
snap. It’ s easy , and yet the hom emade r elish gives it a r estaurant finish. Ilike to use cod fillets, but they can be a bit str ong for some people, so tilapia
or sole is a good choice. MAKES 4 SER VINGS
2 potatoes, cut into 1/2-inch (1 cm) dice
2 cups (500 mL) chicken br oth
1 pint (2 cups/500 mL) Kohl Relish
4 boneless, skinless fish fillets (14 oz/400 g total), see above
1 can (5 oz/142 g) whole baby clams (with their juices)
 
1. In a s aucepan, combine potat oes and chicken broth. Bring to a boil over
high heat. Reduce heat and simmer for 5 minutes or until almost tender . 2. Add relish, fish pieces and clams; return to boil. Reduce heat and simmer
gently for 4 to 6 minutes or un til the fish turns opaque and flakes easily
with a fork. s w e e t  p i c k l e d  k o h l r a b i  a n d  b e e t sHer e, kohlrabi is extended wit h pickled beets, once a farm table staple,
which tu rns the kohlrabi r ed. This pickle mixtur e r eminds m e of chur ch
suppers and old-fashioned Sund ay picnics, but its bright colou r and taste
make it every bit a contemporary condiment. MAKES 12 CUPS (3 L)
6 cups (1.5 L) diced kohlrabi
4 cups (1 L) diced beets
2–1/2 cups (625 mL) cider vinegar
1 cup (250 mL) water
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) lightly packed br own sugar
2 tbsp (25 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
3 or 6 cinnamon sticks, each 3 inches (8 cm)
3 or 6 whole cloves
3 or 6 whole allspice berries
 
1. In  a saucepan, cover kohlrab i and beets with water . Bring to a boil over
high heat. Cover , reduce heat an d boil gently for about 20 minutes or until
tender . Drain and rinse under cold water . Set aside. 2. Heat six 1-pin t (500 mL) jars  or three 1-quart (1 L) jars in boiling water ,
and scald the lids, lifter , funnel and tongs ( Boiling W ater Method, Step by
Step ). 3. In  a Maslin pa n or canning ke ttle, combine vinegar , water , granulated and
brown sugars, and spice bag. Bring to a boil over high h eat, stirring
constantly . Reduce heat and boil gently , stirring occasionally , for about 15
minutes to infuse the syrup with the spices. Remove and discard spice bag. Add kohlrabi and beets and boil for 1 minute.4. Place 1 cinnamon stick, 1 clove and 1 allspice berry in each jar . Using a
slotted s poon, fi ll hot jars with hot kohlrabi and beets to within  1 inch (2.5
cm) of the top. Pour hot syrup over vegetables, 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 relish, if necessary , to leave a 1/2-inch (1
cm) hea dspace. W ipe rims, top with flat lids and screw on m etal rings. Return jars to th e hot water ba th, topping up with hot water if necessary . Bring to  a full r olling boil and process jars for 30 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: Bring out these brilliant pickles to enliven both the taste and colour
of a winter lunch or dinner . T hey are particularly good with ham and
beef. I use this relish in wraps and as a chunky spread for quesadillas. k o h l r a b i  a n d  a p p l e  s a l a d
This salad has many possibili ties. W ith its cr eamy mustar d dr essing, it
makes a light au tumn lunch if teamed with har d-boiled eggs or tuna. It can
be stuffe d into tomatoes or blan ched zucchini shells as a main or side dish. Because the dr essing does not contain eggs, it’ s a perfect salad for br own
bag lunches, and it travels well for late-season picnics and alfr esco meals
when autumn offers Indian summer weather
MAKES 4 SER VINGS
2 cups (500 mL) Sweet Pickled Kohlrabi and Beets , drained
2 apples, coarsely chopped
1/2 cup (125 mL) plain yogurt, drained, or mayonnaise
2 tbsp (25 mL) fr eshly squeezed lemon juice
1 tbsp (15 mL) coarse-grained pr epar ed mustard3 tbsp (45 mL) finely chopped fr esh parsley
1 cup (250 mL) shr edded cabbage or spinach gr eens
 
1. In  a bowl, combine Pickled Kohlrabi and Beets, apples, yo gurt, lemon
juice and mustard. T oss in the parsley and mix to combine. Serve over
shredded cabbage or spinach or other greens. Fr eezing Kohlrabi
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanc h sliced or diced kohlrabi . Pac k in to conta iners, leaving a 1-inch
(2.5 cm) headspace. Remove air , label and seal. Freeze for up to 9 months. P e a s
GREEN “SHELLING” OR GARDEN PEAS (PISUM SA TIVUM)  are
delicious and sweet when fresh . They freeze well, but results are less than
satisfactory when home-canned. The sugar snap pea and the snow pea, which have soft, edible pods and
small pe a seeds , are most often  eaten raw or lightly steamed, or stir -fried
with other vegetables. Good Pr eserving V arieties
Southern and northern pea varieties are suited to the climate and soil
conditions, so it’ s best to buy local where possible. Any variety that you can
purchase fresh will perform well here. Unshelled peas are graded as U .S. No. 1 and commercial. For  U.S. No. 1
grade, 95 per cent of the pods must be at least 5 inches (12 cm) long. Both
categories comprise pods of similar varietal characteristics: fairly well
formed, fairly well filled, not overly mature or too young. Pur chasing/Storing
1 lb (500 g) fre sh pea pods yi elds about 1 cup (250 mL)
shelled peas. Fresh peas should be small, firm , evenly shaped and bright
green. Store peas in the pod for up to 2 days in the
refrigerator . Use freshly shelled peas immediately . Good W ithMint, basil, bay , thyme, chervil, tarragon. Other vegetables, such as onions, carrots, tomatoes, beans,
dried peas and beans. T oasted almonds, pecans and walnuts, pine nuts, cashews;
bean sprouts. Pr eparation
W ash pe a pods in a basin of cool water to which a drop of foo d-safe soap
has been  added . Rinse well an d drain. Shell peas and rinse under gently
running cool water . Blanch peas in boiling water for 2 minutes. Immerse in
cold water and let stand for 2 minutes. Drain and pat dry . Canning Peas
I d on’ t recomm end canning peas at home because the result is never as
good as commercially canned products. p e a  a n d  p r o s c i u t t o  s a u c e
If yo u have fr oz en peas on hand, this is easy to make for a qui ck company
meal. The smoky pr osciutto ( you can substitute side bacon) lends its
mystery to this beautiful sauce. I make it at least once with fr esh peas and
several times thr oughout the wi nter months with fr ozen. Sometimes I use it
over steamed gr eens or vegetables, other times with pasta. MAKES 4 CUPS (1 L)
3 tbsp (45 mL) olive oil
1 cup (250 mL) chopped onion
1 cup (250 mL) finely diced pr osciutto, lean parts only
2 cloves garlic, finely chopped
1/2 cup (125 mL) chopped fr esh parsley
3 cups (750 mL) fr esh or fr ozen peas, thawed
1/2 cup (125 mL) tomato sauce or chicken br oth1/2 cup (125 mL) heavy (whipping) cr eam or
drained plain yogurt
sea salt and fr eshly gr ound pepper
1/2 cup (125 mL) fr eshly grated Parmesan
cheese
In a lar ge saucepan, heat the olive oil over medium-high heat. Add onion. Reduce heat to medium-low an d cook, stirring frequently for 7 minutes or
until sof t. Add prosciutto, garlic and parsley and cook, stirring occasionally ,
for 5  mi nutes. A dd peas and tom ato sauce. Cover , reduce heat and simmer
gently fo r 8 minutes or until peas are tender but not mushy Stir i n the cream
and seas on with  salt and pepper . Serve over cooked pasta or braised spinach
or other greens, and garnish with grated Parmesan cheese. g r i l l e d  l a m b  w i t h  m i n t e d  p e a  a n d  p r o s c i u t t o  s a u c e
Her e’ s a  gr eat way to get the m ost out of fr ozen peas. T eamin g them with
mint ma kes them a perfect par tner for lamb. I might even be tempted to
serve them with some homemade mint or Parsley Jelly . MAKES 4 CUPS (1 L)
3 tbsp (45 mL) olive oil
1 tsp (5 mL) gr ound cumin
1 tsp (5 mL) cayenne pepper
4 lamb loin chops (1 to 1–1/4 lb/500 to 625 g)
2 cups (500 mL) Pea and Pr osciutto Sauce
4 cups (1 L) cooked couscous or r ed rice
fr esh mint leaves
 
1. In  a bowl, combine olive oil, cumin and cayenne pepper . Brush on both
sides of lamb chops. Heat the barbecue or oven broiler to hig h. Grill thelamb for 3 to 4 minutes on eac h side for medium-rare or unti l cooked to
your liking. 2. Mean while, heat Pea and Pro sciutto Sauce. Spoon over cooked couscous
or rice and serve with lamb chops. Garnish with fresh mint leaves. Fr eezing Peas
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanc h shell ed peas . Pack into containers, leaving a 1-inch (2.5 cm)
headspace. Remove air , label and seal. Freeze for up to 9 months. S w e e t  H u s k  T o m a t o e s
BELONGING T O THE SAME F AMIL Y AS GARDEN T O MA T OES
and yet hardier , husk tomatoes a re small fruit that grow encased in a paper -
thin husk similar to that of corn. They produce well in mar ginal soils and
are not af fected  by tomato blig ht, which makes them favourites for home
and mar ket gard eners. The two major types of husk tomatoes are excellent
for c anning and preserving: tom atillos in salsas and savoury sauces; and
ground cherries in jams, sweet sauces and pie fillings. Good Pr eserving V arieties
There ar e four basic types of sw eet husk tomatoes available today; any of
the varieties you can grow or purchase will preserve well. T omatillo (Physalis ixocarpa):  P ronou nced toh-MAH-tee-YO, this fruit is
also called jamberberry; in Mexico, they are called tomates ver des  or
tomates de cascara,  as well as fr esadillas. T he 3- to 4-foot (1 to 1.2 m) high
plants produce copious amounts  of 2 to 3 oz (60 to 90 g) tomatoes, which
get s weeter as th ey mature and continue to do so even after they  fall of f the
plants. The tomatillo is actually  used when it is still green and  tart. Some
tomatillo varieties: Purple de Milpa,  pictured; Gr een H usk T o matillo; Dr . W ych’ s Y ellow; V erde; Pineapple; Grande Rio V erde; Michoacan. Gr ound Cherry  (Physalis peruviana)  is also called S trawberry T omato
(the Fre nch name means “Love in a Basket”); resembles a dwarf bush
tomato, growing 18 to 24 inc hes (45 to 60 cm) tall. When ripe, the
cranberry-size, deep yellow/orange fruits have an exquisite, sweet
vanilla/strawberry/almond/pineapple flavour that blends well with other
fruit for preserving and canning. Ground cherry varieties: Aunt Molly’ s;
Y ellow Husk.Peruvian Cherry (Physalis prunosa),  also called Cape Gooseberry , is a
tender perennial that produces a deep-gold husked fruit that resembles a
cherry in size and shape. Golden Berry (Physalis prunosa cross)  yields an averag e of 4 lb (2 kg) of
fruit per  plant. The sweet and juicy fruit is excellent for pre serving and
making delicious desserts. Pur chasing/Storing
1 lb (500 g) yields 2 cups (500 mL) peeled husk tomatoes. Y ou will need about 2 lb (1 kg) for each quart (1 L) jar . If yo u grow tomatillos, you can pull up the entire plant, store it in a cool,
dark, dry area and remove the fruits as needed. Purchased tomat illos should
be stored in thei r husks, if still attached, in the refrigerator; they  can be kept
for up to 3 weeks. Ground cherries  should be harv ested after they fall of f the plant or when
fully rip e. W rap  both tomatillos and ground cherries loosely in  paper in a
single la yer or place in a paper bag and keep in the coolest sec tion of your
refrigerator . Good W ith
Herbs such as oregano, basil, bay , thyme, winter and summer
savory , rosemary , parsley , chives, sage. Savoury seasonings such as  cayenne pepper , cumin,
coriander; sweet seasonings like cinnamon, allspice, ginger ,
cloves, nutmeg. Other vegetable s, such as ga rlic, onions, fennel, celery ,
peppers (sweet and hot), eggplant. T omatillos in sauce or salsa com plement roasted vegetables,
fish, poultry , veal, lamb and beef. Ground cherries combine well with peaches and other stone
fruit; pi neapple, mango, cher ries; blueberries and otherberries. Pr eparation
Remove the husk by rubbing it of f. If it is stuck, soak the fruit for up to an
hour and then re move. W ash husk tomatoes in a sink full of cool water to
which a drop of food-safe soap has been added. Rinse well and pat dry . Canning Husk T omatoes
See detailed canning information, Preparing and Canning V egetables . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and scald the lids, funnel, ladle and tongs ( Pressure Canner Method ). 2. For every 3 cups (750 mL) husk tomatoes, bring 2 cups (500 mL)
water (for gr ound cherries) or br oth (for tomatillos) to a boil. 3. Pack  whole or chopped husk tomatoes into jars either hot or raw . Make a  Hot Pack:  Add husk tomatoes to gently boiling water or broth and
boil for 1 minute. Drain, reserving cooking liquid. Fill hot jars with hot
husk tomatoes, shaking the jar to pack fairly tightly . Pour hot cooking liquid
over husk tomatoes, leaving a 1-inch (2.5 cm) headspace. Run a thin non-
metallic utensil around the inside of the jar to allow air to escape. W ipe
sealing edge of jars with a clean, 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 ha lved or chopped husk tomatoes. Cover
with hot  water or broth, leaving a 1-inch (2.5 cm) headspace. Run a thin
non-metallic ute nsil around the inside of the jar to allow air to escape. Add
hot l iquid, if nec essary , to leave a 1-inch (2.5 cm) headspace. W ipe sealing
edge of jars with a clean, damp, lint-free cloth. Position flat li ds over the
tops of jars and hand-tighten screw bands. 4. P lace jars in a pr essur e canner:  Use a P ressure Canner accordin g to the
chart below for Dial-Gauge or follow manufacturere’ 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. g r o u n d  c h e r r y  j a m
W ith so many wonderful pr eserve options available to me, I found it difficult
to decide what t o do with the 2-quart (8 L) basket of gr ound c herries that
happened my way one beautiful early September day . A classic gr ound
cherry jam would have to be the r ecipe for this book, but y ou can try
combining them  with their cous in, the tomatillo, or make a pie filling with
lots of tapioca to  soak up their juices and per haps some crabapples, or even
a sw eet r elish w ith mangoes or papaya. Remember , tomatoes  and sweet
husk tomatoes ar e berries, and like all berries, they ar e full of seeds. Y ou
can strain them out, but I leave them in. MAKES 8 CUPS (2 L)
10 cups (2.5 L) gr ound cherries
1/4 cup (50 mL) fr eshly squeezed lemon juice
1/2 can (6 oz/175 g) fr ozen orange juice concentrate, thawed5 cups (1.25 L) granulated sugar
1 pkg (1–3/4 oz/49 to 52 g) fruit pectin crystals
 
1. 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 ). 2. In  a Maslin p an or canning k ettle, combine ground cherries, lemon juice
and oran ge juice . Bring to a full rolling boil over medium-high heat, stirring
constantly Using a potato masher , crush the berries. Add sugar , 1 cup (250
mL) at a time, stirring to dissolve after each addition. Bring back to a full
rolling boil and boil for 4 minutes. 3. S prinkle pectin over berries and boil, stirring constantly fo r 1 minute. Remove from heat; skim of f and discard any foam. Let stand for 10
minutes, without stirring. 4. 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 jam, if neces sary 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 n ecessary Bring to a full rolling boil and
process jars for 10 minutes ( Boiling W ater Method, Step by Step ). 5. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool completely Check seals, label and store in a cool place for up to
1 year . Use: W i th its vanilla overtones and light tropical fruit notes, this jam is a
perfect m atch for homemade vanilla ice cream. Use it as a s auce for all
kinds of desserts and with na tural yogurt. It tops waf fles, crêpes and
pancakes beautifully .t o m a t i l l o  s a l s a  v e r d e
The gr ee n tomatillos give this ho t sauce its light gr een colour . I may as well
confess: I don’ t much car e for cilantr o. Actually , I can’ t sta nd cilantr o.
Can’ t touch it, can’ t have it touch any food that I have in the gr ocery cart or ,
heaven f orbid, h ave it on my plate. Thai food and guacamole ar e culinary
nightmar es for me. When I was hosting our Herb W alk pr ograms fr om our
cir ca 18 60s log cabin on the Saugeen River , I would ask the pa rticipants if
they liked cilantr o. Not that I am obsessed—I just wanted to know if I was
alone in a world of cilantr o lovers. Over the six years, I figur e I had a pr etty
good cr oss-section of r esponden ts. T urns out that I’m not the o nly cilantr o
hater . M y non-scientific study r evealed that r oughly one-thir d of all thepeople I surveyed have a very violent aversion to cilantr o. After that, I dug
deeper . The  W all Street Journal published an article early in 2009 on
cilantr o hating as a modern phe nomenon. The article cited several websites
and blogs, including http://www .ihatecilantr o.blogspot.com/. The
inter esting thing is that cilantr o lovers simply cannot compr ehend the
terrible taste we “haters” expe rience when exposed to this contr oversial
herb. I once gr ew a lo nely cilantr o plant in the herb gar den. It was just beyond
my nose, so for most of the season, I har dly knew it was th er e. T o my
surprise, when it had bolted and  gone to seed, I discover ed that I loved the
seeds (coriander ). Wher e I got the nerve to try them, I’m not sur e, but the
seeds have none of the offending essential oils of the leaves. In r ecipes like
this, I simply use flat-leaf parsley in place of my one gr een nemesis. MAKES 4 CUPS (1 L)
3 lb (1.5 kg) tomatillos
3 jalapeño peppers, chopped
3 serrano chiles, chopped
1 gr een bell pepper , chopped
1 cup (250 mL) chopped r ed onion
1/2 cup (125 mL) chopped gr een onion
1/2 cup (125 mL) chopped fr esh cilantr o or
flat-leaf parsley 2 tbsp (25 mL) fr eshly squeezed lime juice sea salt and
fr eshly gr ound pepper
 
1. Clean  and husk tomatillos. Place in a lar ge saucepan and cover with
water . B ring to a boil over high heat. Cover and reduce heat and  simmer for
5 minute s. Rem ove with a slotted spoon and immerse in cold water for 5
minutes. Drain and pat dry Ch op by hand or using the pulse button of a
food processor . 2. M eanwhile in a bowl, combin e jalapeño and serrano chile pep pers, green
pepper , red and green onions, c ilantro and lime juice. Add tom atillos andseason to taste with salt and pepper . Fr eezing T omat illo Salsa V erde:  Me asure salsa i n 1- or 2-cup (250 or 500
mL) amounts and fill freezer containers to within 1 inch (2.5 cm) of the top. Remove air , seal, label and freeze. Canning T omatillo Salsa V erde
4 cups (1 L) T omatillo Salsa V erde
1/4 cup (50 mL) bottled lemon juice
 
1. Heat four 1-cup (250 mL) jar s in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ). 2. In  a saucepan , bring the Salsa V erde to a boil over medium-high heat. Boil for  1 minute. Spoon 1 tbsp (15 mL) lemon juice into hot jars. Fill hot
jars, leaving a 1 /2-inch (1 cm) headspace. Run a thin non-met allic utensil
around t he inside of the jar to a llow air to escape. Add more hot salsa, if
necessary , to leave a 1/2-inch (1 cm) headspace. W ipe rims, top with flat
lids and screw o n metal rings. R eturn jars to the hot water bath, topping up
with hot water i f necessary . Bring to a full rolling boil and process jars for
15 minutes ( Boiling W ater Method, Step by Step ). 3. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool com pletely . Check seals, label and store in a cool place for up
to 1 year . Fr eezing Husk T omatoes
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. D ry P ack, un sweetened:  F ill pint (2-cup /500 mL) or quart (1 L) freezer
containers with whole husk tom atoes, leaving a 1/2-inch (1 cm)  headspace. Seal, label and freeze. ORChop or Crush:  C oarsel y chop husk tomatoes or , using a potato masher ,
crush hu sk toma toes in a non-rea ctive bowl. Strain, if desired, an d pack into
freezer containers, leaving a 1-inch (2.5 cm) headspace. Seal, label and
freeze. T o m a t o e s
ONE OF THE SPECT ACULAR NEW WORLD PLANT
DISCOVERIES  (along with corn, potatoes, pe anuts, pumpkin, tobacco,
lima be ans and chocolate), tomatoes (L ycopersicon esculentum)  are,
botanically speaking, berries t hat grow on vines. Native to the South
American Ande s, where it still grows wild, the tiny fruit from which all of
our mod ern vari eties originate grows in clusters on a small, sparse vine. A
nightshade plant, the tomato comes in many sizes, shapes and colours. Good Pr eserving V arieties
Heritage, or heirloom, tomatoes are generally late-maturing. Above: Green Brandywine tomatoes in
mid-August, showing only very slight signs of ripening. Despite the proliferation of modern hybrids, most of which have been bred
for ease of harvest and transportation properties and not for their taste, the
heritage varieties have been making a strong comeback with small farmers
and gardeners. Heritage, or heirloom, cultivars have been kept alive by
individuals who save seeds and plant the old varieties every year . The best
way to save true tomato plants is to plant them, eat them and save some of
their seeds for next season. For heritage and heirloom vegetable seeds in
Canada, visit Salt Spring Seeds (http://www .saltspringseeds.com); in theUnited States, go to Bountiful Gardens (http://www .bountifulgardens.or g/)
or Fedco Co-op Garden Supplies (http://www .fedcoseeds.com), which lists
seven reasons to save seeds on this page
(http://www .fedcoseeds.com/seeds/why_save_seeds.htm). T omato varieties fall into several groups, including the following (*
indicates the very best canning varieties):
W ild T omatoes:  The South American plants from which all tomato
varieties have sprung; small fruit on rambling vines; W ild Cherry , Cuidad
V ictoria, Chiapas W ild. Currant T omatoes:  S mall (1/2-inc h/1 cm)
tomatoes, sometimes called “midget,” that grow in small bunches similar to
currants; Little Julia, Ildi, Cherry Roma*, Red Currant, Sugar
Lump  and T iny T im  are some currant tomato vari eties available from
heritage seed companies (see above). Cherry or Grape T omatoes:  C an be small o r medium in si ze relative to
“regular” tomat oes, and some grow in clusters like grapes. L ike currant
tomatoes, cherry  and grape toma toes are similar to the original Mayan wild
tomatl  or xtomatl. Golden Honey Bunch:  The  first golde n grape tomato,
this vigo rous pl ant produces vines with clusters of 10 to 20 f ruits. Other
examples of cherry or grape tomatoes: Br own Berry , Chiapis W ild, Black
Cherry ,
Patio O range, Gardener ’ s Delight, Lollipop, T onadose des Conor es,
Red Cherry*. Plum or Paste T omatoes*:  These are the very best sauce
and canning tomatoes because their flesh is firm, they have fewer seeds,
they are  high-acid and they ho ld their shape during processing. Crimson
Giant, A ker ’ s Pink Plum, Amish Paste, Pink Plum Rosa, V eer oma, San
Marzano, Maria’ s, Mishca, R oyal Chico, Roma  and Heinz 1706  are
some plum tomato varieties to consider planting. W indow Box Roma  has
the c lassic plum or paste tomato shape and texture, and an exc ellent taste. This plant is a dwarf suitable for containers, planters and patio pots. Y ou
would need several in order to produce enough tomatoes for canning, but
they freeze well for adding to winter soups and sauces.Medium-Size T omatoes:  These are the standard tomatoes planted and used
by c ooks and ga rdeners alike. They are good in tomato sauce re cipes. Some
medium tomato varieties include Ailsa Craig, Elizabeth Clear Pink  (a
Russian heirloom), Manitoba Red T r ee*, Black Pear , Rutgers*. Beefsteak T omatoes:  T om atoes that g row lar ge and s tay succulent; the best
are fragrant and full of sweet tomato flavour . Brandywine*, V alencia,
Giant Belgian , Sicilian Saucer , T asmanian Y ellow , W onder Boy ,
Ponder osa*, Colossal  and Crimson Giant*  are just a few of the “super”
tomatoes, which can grow to over 3 lb (1.5 kg). Big Beef*:  A good example
of a meaty red beefsteak tomato, it is small in this class (10 to 12 oz/300 to
375 g) but is a very good canning cultivar thanks to its outstanding flavour
and good sugar -to-acid ratio. Orange, Y ellow and T angerine T omatoes:
Often higher in vitamin C and lower in acid content (m aking them
unsuitable for the Boiling W ate r Method unless acid is added) . Limmony
(very bright yellow), T iger Stripe  (reddish-orange with yellow streaks,
very sweet), Jubilee, Giant Oxheart, Golden Queen, Mandarin Cr oss,
Moon Glow , Sunray , T angella  (tangerine colour). Pink, Purple or Blue T omatoes:  Sim ilar to the orange/yellow ty pe, these
purplish-pink to matoes are second lowest in acid content (unsuitable for the
Boiling W ater Method). Dutchman, early Detr oit, Gulf State, Pink Lady ,
Ponder osa Pink, W atermelon Beefsteak, W insall, Purple Prince. White T omatoes:  Lik e the yellow  and pink types, white tomatoes are low
in acid (unsuitab le for the Boili ng W ater Method); take longer to fruit, so
best grown in w armer climates. Snowball, White W onder , White Queen,
White Beauty . Gr een T omatoes:  Gr een when fully ripe. Gr een Zebra  (green with
gold/green stripes); Y ellow T iger Stripe  (green and yellow stripes); Bali
(ribbed, marbled pink, yellow and red); evergr een  ( low  in acid, good for
eating fresh); Maritimer  (early green, often used for canning). Pur chasing/Storing1 lb (500 g) yields 1-1/2 to 2 c ups (375 to 500 mL) peeled
tomatoes or 1 cup (250 mL) chopped tomato pulp. Y ou wil l need 2-1/2 to 3 lb (1.125 to 1.5 kg) for each quart
(1 L) jar . Heavy to matoes that are slightly firm yet yield to pressure and have bright,
shiny skins are ripe and delicious. Y ou can ripen hard tomatoes with green
spots, but the fl avour will not be as good as if vine-ripened. I reach for
bumpy tomatoes, with growth lines or lar ge eyes, because usua lly they are
the heritage types with the most complex and rich tomato flavours. Good W ith
Herbs such as oregano, basil, bay , thyme, winter and summer
savory , rosemary , parsley , chives. Savoury seasonings such as cumin, coriander . Sweet seasonings such as cinnamon, ginger , cloves, nutmeg. Other vegetable s, such as ga rlic, onions, fennel, celery ,
eggplant. Pasta, fish, poultry , veal, lamb and beef, grilled vegetables
(in sauce form). Pr eparation
T o Skin T omatoes:  Cut the core out of the top or blossom end and score
the bott om with an X. Blanch  tomatoes in boiling water fo r 15 to 30
seconds. The riper the tomato, the less time it should take to loosen the skin. Immerse in cold water for 1 minute and slip of f the skins. T o Seed T omatoes:  T omatoes do n ot need to be skinned in order to seed
them, but if you are going to skin as well as seed, then skin first. Cut on the diagonal between th e stem and the bottom ends. Hold one half
over a bowl or  the sink and squeeze out the seeds. Repeat with the
remaining half.T o Roast T omatoes:  Plum or paste tomatoes are best for this method. Rub
tomato skins with olive oil and place directly on a hot grill or on a rimmed
baking sheet under an oven broiler . Using tongs, turn often until skins
blacken and begin to split. Place  charred tomatoes in a colander over a glass
bowl to catch the juices. Cover with a clean tea towel or lid. Le t cool. Skin
and seed (you can use the skin, juices and seeds in soup stock). Canning T omatoes
See detailed canning  information. Essential:  L ow-acid tomatoes must be pressure canned or , if canned by th e
Boiling W ater Canner Method, hot pack with bottled lemon juice added. If
you do not know  the acidity of the tomatoes, or to be safe, fol low the Hot
Pack Me thod an d add 1 tbsp (15 mL) bottled lemon juice to pint (2-cup/500
mL) jars and 2 tbsp (25 mL) bottled lemon juice to quart (1 L) jars. 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. T omatoes ar e packed whole, halved or quarter ed in their own juices;
chopped and packed in their own juices; or crushed, pur eéd or juiced
and packed. 3. Pack tomatoes into jars hot. Make a Hot Pack:  Cu t peeled tom atoes into quarters or halves. In a
saucepan, bring tomatoes and their juices to a hard boil over medium heat,
stirring constant ly to keep from  scorching. Fill hot jars with hot tomatoes
and their juices, leaving a 1/2-inch (1 cm) headspace. Add 1 tbsp (15 mL)
bottled l emon juice and 1/2 tsp (2 mL) salt to pint (2-cup/500 m L) jars and
2 tbsp (25 mL) bottled lemon juice and 1 tsp (5 mL) salt to quar t (1 L) jars. Run a thin non-metallic utensil around the inside of the jar to allow air to
escape. Add more tomatoes, if necessary , to leave a 1/2-inch (1 cm)
headspace. W ip e sealing edge of jars with a clean, damp, lint-free cloth. Position flat lids over the tops of jars and hand-tighten screw bands.4. Pr oce ss tomatoes in a canne r:  U se a Boiling W ater Canner according to
the chart below . or
Process tomatoes 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 r e e n  t o m a t o  c h o w  c h o w
No matt er how early I plant or how much of a head start with seedlings I
get i n th e gr eenhouse, I always have a fair number of tomatoe s that never
ripen be for e the  first fr ost of autumn. Using those gr een tomato es is almost
as im portant to me as the first r ed orb plucked fr om the vine and eaten up
on the spot. 10 cups (4 L) skinned, seeded, chopped gr een tomatoes and their juices
(6 lb/3 kg, about 24 tomatoes)
4 tbsp (50 mL) coarse salt, divided
5 apples, chopped4 cloves garlic, minced
2 large r ed onions, thinly sliced
2 hot chile peppers, chopped
2 tsp (10 mL) grated fr esh ginger
2 cups (500 mL) white wine vinegar
1–1/2 cups (375 mL) lightly packed br own sugar
1–1/2 cups (375 mL) chopped raisins
3 tbsp (45 mL) dry mustard powder
1 tsp (5 mL) cumin seeds
1 tsp (5 mL) gr ound cinnamon
1/2 tsp (2 mL) gr ound cloves
 
1. T oss tomatoes with 2 tbsp (25 mL) of the salt and let drain in a colander
for 2 hours. 2. In a Maslin pan or canning  kettle, combine tomatoes, apples, garlic,
onions, p eppers, ginger , vinegar ,  sugar and raisins. Bring to a bo il over high
heat, sti rring constantly . Reduce heat and boil gently , stirring o ccasionally
for 1–1/2 hours until sauce begins to thicken. Add remaining salt, mustard,
cumin, cinnamo n and cloves. Boil gently , stirring frequently for about 30
minutes, or until thickened and sauce begins to mound on a spoon. 3. Meanwhile, heat 5 1-pint (2 cup/500 mL) jars in boiling wate r , 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 chili  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 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: Se rve as a tomato condim ent where ketchup is used; or in place of
chili sauce in recipes and with ham or eggs. a u n t  r u t h ’ s  h e r i t a g e  c h i l i  s a u c e
Gr owing up in S utton, Ontario, on Lake Simcoe in the 1960s, m y husband,
Gary M cLaughlin, experienced what can only be described a s an idyllic
childhood: summ ers in, on and about the lake; winters playing  ice hockey
or snow mobiling; living in the family home built by his gr eat-grandfather
Martin M cLaughlin. One of his earliest memories is of the lar ge vegetable
gar den tended by his Aunt Ruth and Uncle Keith Dunn. Like many families
in those days, the Dunns filled their pantry with pr eserves and canned fruits
and vegetables. Gary loved his Aunt Ruth’ s Chili Sauce. When I started on
this book, Ruth’ s daughter Darla took out her mother ’ s r eci pe box and
dictated this r ecipe, written in her mother ’ s hand. If you like your chili
sauce w ith some  heat, add fr esh  or dried hot cayenne pepper (crushed or
chopped) or hot sauce to taste. U se or ganic fruits and vegetables whenever
possible, especially for the apple in this r ecipe, which should not be peeled. MAKES 18 CUPS (3.5L)
16 cups (4 L) skinned, seeded, chopped paste tomatoes and their juices
(10 lb/5 kg, about 38 tomatoes)
8 large onions, chopped
5 r ed bell peppers, chopped
4 stalks celery , chopped
1/4 apple (unpeeled), chopped
2 cups (500 mL) white wine vinegar
1 cup (250 mL) granulated sugar1 cup (250 mL) lightly packed br own sugar
3 tbsp (45 mL) salt
1 tbsp (15 mL) whole mustard seeds, crushed
1–1/2 tsp (7 mL) gr ound cinnamon
1 tsp (5 mL) gr ound cloves
1/2 tsp (2 mL) gr ound ginger pinch chile powder , or to taste
 
1. In a M aslin pan or canning kettle, combine tomatoes, onio ns, peppers,
celery apple, vinegar , granulated  and brown sugars, salt and mustard seeds. Bring to  a boil over high heat , stirring constantly . Reduce heat and boil
gently , stirring occasionally , f or 1–1/2 hours or until sauce  begins to
thicken. Add cinnamon, cloves, ginger and chile powder . Boil gently
stirring frequen tly for about 30 minutes or until sauce is thickened and
begins to mound on a spoon. 2. Mean while, heat nine 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. 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 chile, if necessary to leave a 1/2-inch (1 cm) headspace. W i pe rims, top
with flat lids an d screw on met al rings. Return jars to the hot water bath,
topping up with hot water if n ecessary Bring to a full rolling boil and
process jars for 20 minutes ( Boiling W ater Method, Step by Step ). 4. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool completely Check seals, label and store in a cool place for up to
1 year .Use: Ho memade chili sauce complements eggs, prepared an y style, and
bacon o r sausage like no othe r condiment. If you get beyond breakfast,
use this heritage chili sauce to t op meat loaf, to lend the hint of cinnamon
and spic e to skillet dinners (see Country-Style Chicken ), and to serve with
roast beef or chicken at Sunday dinners. f i r e - r o a s t e d  p e p p e r  a n d  t o m a t o  s a u c e
Her e we  ar e at the end of the summer , and four of the mos t flavourful
ingr edients to come out of the gar den (tomatoes, garlic, r ed p eppers and
basil) ar e at th e markets in f ull splendour . I have always r oasted r ed
peppers—it’ s a fall thing at our house. One year , when I secur ed a gr een
garbage bag full of the crimson  orbs, I stuffed them with rice and smoked
them using our c har coal smoker . So it is only natural that I would r oast myfavourite fall vegetables for this incr edibly rich and complex-tasting sauce. This sauce is as much about the r oasted r ed peppers as the tomatoes. Roasting has a lot going for it. I guess it gets my vote fo r the nutty ,
caramelized flav our it imparts, but high on my list of benefits  is that it is
easy: the  skin pops up and can s imply be plucked off both the tomatoes and
the pepp ers. When r oasting the peppers and garlic, check aft er about 10
minutes. The garlic may be soft and caramelized about 5 minutes befor e the
peppers ar e charr ed, so transfe r them to a dish to cool. When you see the
skin on the peppers blister and turn black, they ar e r eady . S ome pepper
varieties ar e meatier than othe rs. If you can find peppers that ar e thick
fleshed, use them in this r ecipe. 2 rimmed baking sheets, lightly oiled
Pr eheat oven to 400°F (200°C)
MAKES ABOUT 10 CUPS (2.5 L)
2 lb (1 kg) r ed bell peppers, halved and seeded
10 cloves garlic, peeled
4 tbsp (50 mL) olive oil, divided
4 lb (2 kg) ripe plum tomatoes (about 12), halved
and seeded 2 cups (500 mL) chopped onions
1/2 cup (125 mL) packed br own sugar
1/2 cup (125 mL) r ed wine vinegar
1/4 cup (50 mL) r ed wine, optional
1 tbsp (15 mL) salt
1 cup (250 mL) chopped fr esh flat-leaf parsley
1/2 cup (125 mL) loosely packed shr edded basil leaves
1 tbsp (15 mL) chopped fr esh or egano
1 tbsp (15 mL) chopped fr esh r osemary
5 tbsp (65 mL) bottled lemon juice
 1. On one of th e prepared baking sheets, arrange red pepper halves in a
single layer , cut sides down. Place garlic cloves between the peppers. Drizzle with 2 tbsp (25 mL) of the olive oil. On the other ba king sheet,
arrange tomatoes cut sides down. Drizzle with remaining olive oil. 2. Roast  in preheated oven for 1 5 to 20 minutes. Check garlic and tomatoes. If garlic is soft, remove it. 3. Remo ve the skin from the tomatoes and roughly chop, reserving flesh
and juic es. Roas t peppers for an other 10 minutes or until they are blistered
and part ly charred. T ransfer to a colander over a bowl to catc h the juices
and cover with a  clean tea towel. When peppers are cool enough to handle,
rub of f the skins and chop roughly Chop roasted garlic. 4. In  a Maslin pan or canning kettle, combine tomatoes and juices, red
pepper and juices, garlic, onion s, brown sugar , vinegar , red wi ne, if using,
and salt. Bring to a boil over h igh heat. Boil for 30 minutes. Add parsley ,
basil, or egano and rosemary and stir well to combine. Bring to a  full rolling
boil. Re duce he at and boil gent ly , stirring occasionally , for 1 h our or until
sauce is thick. 5. Mean while, 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 ). 6. Remo ve hot jars from the can ner and fill each with 1 tbsp (15 mL) lemon
juice. La dle hot  sauce into hot jars, leaving 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 ho t water if necessary . Bring to a full rolling
boil and process jars for 35 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 . t h a i  t u r k e yT eenagers love this dish, and it’ s something they can cook for friends on
their own because it only uses one dish and is so easy . If you can’ t find fr esh
(or fr oze n) turke y thighs, use 6 to 8 chicken thighs or chicken wings, which
ar e gr eat for a casual dinner . Y ou can make this dish as spicy-hot as you
like by adding r ed pepper flakes or harissa or chopped fr esh h ot peppers. T urkey t highs ar e very big. I have found it easier to cook them whole in the
sauce and then slice the cooked  meat off the bone and put it back into the
sauce. It ’ s a bit m essy to slice, b ut the meat stays moist and the servings ar e
easier to manage. Serve over cooked rice or pasta, or with grilled or
steamed vegetables. As for the peanut butter , apologies to all r ecipe testers who want every
grain of salt a ccounted for—I’m not keen on imposing my ingr edient
pr efer ences unless ther e is a definite benefit to the r ecipe. So I’m not
terribly specific about ingr edie nts when another one you have in your
pantry w ill work . And I suspect  that everyone secr etly harbours a love or
hate for  one or the other style o f peanut butter: smooth or crun chy . In this
r ecipe, y ou will notice that I haven’ t r evealed my bias—I pr efer to leave that
up to you and whatever happens to be in your cupboar d.
8-cup (2 L) baking dish, with lid or foil to cover
Pr eheat oven to 350°F (180°C)
MAKES 4 T O 6 SER VINGS2 cups (500 mL) Fir e-Roasted Pepper and T omato Sauce  2/3 cup (150
mL) peanut butter 2 skinless turkey thighs (each 1 lb/500 g)
 
1. In  the baking dish, combine Fire-Roasted Pepper and T omato Sauce with
peanut b utter . The sauce will be  thick. Place turkey thighs in the dish and
spoon th e sauce over top to cover . Cover and bake in preheated oven for 45
to 5 0 minutes o r until the tem perature in the thickest part of the thigh
registers 170°F (77°C). Fr eezing T omatoes
Many of the grape- and cherry-type tomatoes, Red Candy for instance,
freeze well. 1. Select Equipment:  Select suitable-size freezer bags for whole tomatoes,
or ri gid plastic containers or M ason jars for chopped or crushed tomatoes
( Freezing ). 2. W ash tomatoes but do not skin. Pack into bags, leaving a 1-inch (2.5
cm) headspace. Remove air , label and seal. Freeze for up to 9 months. OR
Crush or chop:  Pack into conta iners, leaving a 1-inch (2.5 cm) headspace. Remove air , label and seal. Freeze for up to 9 months. T u r n i p s
MANY PEOPLE CONFUSE TURNIPS (BRASSICA RAP A)  with
rutabaga (Brassica napobrassica). T urnip s are small, round/oval root
vegetables with white, green or purplish crowns. Y ou can eat the green, thin
leaves o r cook them as a pot-h erb in soups and stews. T urnips are milder
than parsnips, but can be hot and peppery , depending on the variety . Good Pr eserving V arieties
Some Asian varieties, while excellent raw in salads, are not the best for
preserving. One exception is T okyo  turnip (also called T okyo White,
T okyo Market  or T okyo Cr oss). It is hot
and nipp y like a radish when ea ten raw , but it mellows to a but tery flavour
when cooked, so it would be good in a frozen purée. Amber Globe:  An heirloom turnip that originated in Aberdeen, Scotland;
it’ s rare, but if you can find see ds, plant and eat, saving the seeds, because
the flesh  is sweet, fine-grained and creamy coloured; very good for cooking
and freezing. Golden Ball:  Also known as Golden Perfection  or Orange
Jelly;  a la ter variety that is small, rou nd and yellow; tasty and excellent for
pickles. Manchester Market:  Round, with green skin and white flesh; stores well.
_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:

        No matter wher e you live, once you have this in
your pan try, you will find that it adds an international flair to a ny dish. Y ou
can divi de the r ecipe by 4 and use 1 fr esh fennel bulb for a gr eat summer
side dish. MAKES 4 QUAR TS (4 L)
4 fennel bulbs1 gallon (4 L) water
1/4 cup (50 mL) lemon juice
4 cups (1 L) canned, drained or fr esh
skinned tomatoes, halved or chopped grated rind and juice of 1 lemon
1–1/4 cups (300 mL) packed br own sugar
1–1/4 cups (300 mL) white wine
3 tbsp (45 mL) fr esh thyme leaves
4 cloves garlic,
peeled 4 bay leaves
8 coriander seeds
 
1. Cut fennel bu lbs into quarters. In lar ge pot, combine water and 1/4 cup
(50 mL) lemon juice. Immerse fennel in water. Set aside. 2. Heat four 1-quart (1 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 canning kettle, combine tomatoes, lemon rind and
juice, sugar, wine and thyme leaves. Bring to a boil over high heat, stirring
constantly. Boil,  stirring frequently, for 5 minutes. Drain fennel quarters and
add to pan. Boil gently, stirring occasionally, for about 7 minutes or until
fennel is tender -crisp but still intact. 4. Using tongs, lift fennel quar ters out of tomato sauce and fill hot jars,
leaving a 1-inch (2. 5 cm) headspace. Add 1 garlic clove, 1 bay leaf and 2
coriander seeds to each jar. Ladle tomato sauce over fennel, 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 sauce, 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: For an ele gant side dish, e mpty the contents of a quart (1 L) jar into
a casserole dish. Combine 1-1/2 cups (375 mL) fresh or dry bread crumbs,
1/2 cup (125 mL) chopped walnuts, 2 cloves garlic, chopped, and 3 tbsp
(45 mL) olive o il. Pat over the top of the fennel and bake in a 350°F
(180°C) oven for 15 to 25 minutes or until top is golden and bubbly and
fennel is heated through. Alternatively,  you can divide the finnochio
among 4 small casserole dishes, top with the bread crumbs, bake and
serve as a starter. Add fin occhio to cooked potatoes or carrots, or combine with more
canned tomatoes for a great wi nter soup. It can be used to po ach fish or
vegetables for a winter stew. Make a carrot confit: Shave thin ribbons from 2 carrots. In a deep
saucepan, heat 1 cup (250 mL) olive oil over low heat until warm. Add
carrots and cook gently, stirri ng occasionally, for 15 to 20 minutes or
until tender-crisp. Drain well. Meanwhile in another saucepan, heat
finocchio. Add carrots and mix well. Serve warm or at room temperature. Drying Fennel Leaves
Snip the feathery leaves from stalks and set aside in a warm, dark spot to dry. When
dry, t ransfer to an airtight and dark container and use as a seasoning for salsas and
tomato sauces and as a pickle brine for preserves. r o a s t e d  t o m a t o,  f e n n e l  a n d  b a s i l  r e l i s hI ha ve always m arvelled that tomatoes and basil, such a per fect match,
ripen at  the same time, as if the  two wer e divinely or dained. C ombined in
this rich ly ar om atic sauce, they help to make it extraor dinary. Ther e is no
doubt about it—this is a sophisticated sauce. Be sur e to use plum or Roma tomatoes because they ar e meaty and can
stand up to the r oasting. 2 rimmed baking sheets, lightly oiled
Pr eheat oven to 400°F (200°C)
MAKES ABOUT 6 CUPS (1. 5 L)
2–1/2 lb (1. 25 kg) ripe plum tomatoes, halved
and seeded (9 or 10)
1 r ed bell pepper, halved
10 cloves garlic, peeled
1onion, cut into eighths
4 tbsp (50 mL) olive oil
2fennel bulbs (about 2 lb/1 kg), cut into 1/4-inch (5 mm) dice
1/2 cup (125 mL) balsamic or r ed wine vinegar
1/3 cup (75 mL) packed br own sugar
1 cup (250 mL) loosely packed shr edded
basil leaves 1/2 cup (125 mL) chopped fr esh flat-leaf parsley
1 tbsp (15 mL) pickling salt
1 tsp (5 mL) gr ound nutmeg
1. O n one of the prepared baking sheets, arrange tomato halves in a single
layer, cut side down. On the other baking sheet, arrange red pepper halves
cut side down and place the garlic cloves and onions around them. Drizzle
each pan with 2 tbsp (25 mL) olive oil.
Use as a side dish, or as a topping for pasta, grilled shrimp, fish, or pork.
What is the recommended use for the roasted fennel bulb?
It's not recommended to can garlic scapes, but they freeze well. If you do choose to freeze, blanch the scapes in boiling water for 3 minutes, then plunge into cold water for 3 minutes, and pat dry.
What is the recommended method for preserving garlic scapes?
It's not recommended to can turnips, but they freeze well. To freeze, wash, peel, slice or cut into 1/2-inch (1.5 cm) dice. Pack into containers, leaving a 1-inch (2.5 cm) headspace. Remove air, label and seal.
What is the recommended method for preserving turnips?
It's not recommended to can green husk tomatoes, but they freeze well. Blanch sliced or diced green tomatoes in boiling water for 3 minutes, then plunge into cold water for 3 minutes, and pat dry.
What is the recommended method for preserving green husk tomatoes?
The recommended method for preserving tomatoes is to use a pressure canner, as it's essential to ensure the acidity of the tomatoes.
What is the recommended method for preserving tomatoes?