Using mixer on low speed or hand mixer , pour molasses mixture
into the dry ingredients all at once and beat. Add egg and but ter and beat
until combined. Increase speed to medium and beat for 2 minutes. 3. S crape gingerbread batter in to prepared baking pan. Bake i n preheated
oven for 45 to 55 minutes if using a square baking pan, for 55 minutes to 1hour if using a lo af pan, or until cake tester inserted in centre of gingerbread
comes out clean. Let cool for 15 minutes on a wire rack. 4. T o serve: Cut gingerbread into squares or slices. Place 6 pieces onto
dessert plates. W rap remaining gingerbread tightly and reserve  for another
use. Cut pears in half, if whole, and remove core. Slice thinly leaving the
stem en d intact. Arrange a pe ar half in a fan on top of each piece of
gingerbread and  drizzle with 3  tbsp (45 mL) syrup. If using, top with a
dollop of whipped cream and garnish with orange rind knots. g i n g e r e d  a u t u m n  c o n s e r v eW ith so much pr oduce in abundance in early fall, I find that my pantry has
odd small amounts of fruit and vegetables—it seemed that I needed a
pr eserve that would use up the most popular ones. This r ichly fruity
conserve was my answer . Make it and use it for a cheese platter or meat
dish, or to add a sweet-savoury note to puddings and other baked desserts. MAKES 8 CUPS (2 L)
3 cups (750 mL) chopped cor ed pears (about 4)
2 cups (500 mL) chopped cor ed gr een or very tart apples (2 or 3)
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped r ed bell pepper
1/3 cup (75 mL) chopped candied ginger
grated rind and juice of 2 large lemons
4 cups (1 L) granulated sugar
2–1/2 cups (625 mL) lightly packed br own sugar
1 tsp (5 mL) gr ound cinnamon 1/2 tsp (2 mL) gr ound coriander
2 pouches (each 3 oz/85 mL) liquid pectin
8 cinnamon sticks, each 2 inches (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 pan or canning  kettle, combine pears, apples, celery , red
pepper , ginger , lemon rind and l emon juice. Stir in granulated sugar , brown
sugar , cinnamon and coriander . Bring to a full rolling boil over high heat,
stirring constant ly . Stir in pect in and boil hard, stirring const antly , for 1
minute. Remove from heat and skim of f any foam. 3. Half-fill hot jars. Slide a cinnamon stick down the side of the jar , if using. Finish f illing ja r , 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 cons erve, 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 waterbath, top ping 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: I like to t oss roasted vegetables or stir-fried chicken strips in this
lightly spiced, sweet and fruity conserve. Fr eezing Pears
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. P ack in Syru p:  I n a saucepan, c ombine 2–1/2 cups (625 mL) granulated
sugar an d 1/2 tsp (2 mL) crysta lline ascorbic acid or three 500 mg vitamin
C tablets. Stir in 4 cups (1 L) water . Bring to a gentle boil over high heat,
stirring f requently . Reduce heat and boil gently for 3 minutes. Let cool. Fill
pint (2-c up/500 mL) or quart (1  L) freezer containers with halv ed or sliced
pears to within 3 to 4 inches (7  to 10 cm) of the top. Pour syrup over top;
use 1 cup (250 mL) syrup per qu art (1 L) of prepared fruit. Squeeze out air;
leave 1-inch (2.5 cm) headspace. Seal, label and freeze. OR
Dry Pack:  F ill pint (2-cup /500 mL) or qu art (1 L) freezer containers with
halved o r sliced pears to within  3 to 4 inches (7 to 10 cm) of the top. Pour
dry granulated sugar over top; use 1/2 cup (125 mL) sugar per quart (1 L) of
prepared fruit. Squeeze out air; l eave 1-inch (2.5 cm) headspace. Seal, label
and freeze. P e r s i m m o n s
ONE OF THE NEWEST R ISING ST ARS  at man y local  food and
farmer ’ s market s is the persimmon (the genus Diospyr os). Of cour se, they
aren’ t new at all . In fact, ancient Greeks referred to them as “the  fruit of the
Gods,” a nd the wood from the p ersimmon tree has been used f or centuries
as e bony . T oday more North A merican market farmers are growing these
exotic fruits. Because it takes years before the plants produce fruit, it is
hoped that many more growers will have persimmons for sale in the future. Good Pr eserving V arieties
There ar e many species of persimmon, but the Japanese (Diospyr os kaki)  is
the mos t widely cultivated and commercially available. Of the D. kaki
varieties, only two (listed below ) are widely available in Nort h American
markets and supermarkets. The native American (D. vir giniana)  species is
edible and has b een gathered for years from the wild in the eastern United
States. Because of the tannins that occur in the fruit, this species is
astringent, which means that it i s mouth-puckeringly tart and inedible until
the fruit is completely ripe. Fuyu:  A square, squat, flat-bottomed  fruit that is called “non-astrin gent”
because it is less astringent before ripening. May be eaten while still firm
but is best when orange and slightly soft. This is the best variety for canning
when a sliced or chopped fruit texture is desired, as for a chutney , or for
using whole, halved or sliced in syrup. Hachiya:  L ooks very similar to the Fuyu on the top, but the bottom end
comes to a rounded point, making it heart-shaped rather than square and
squat. Hachiya persimmons cannot be eaten before they turn a deep red-
orange ( similar to blood oranges in colour) and completely soft and ripe. Their tartness comes from unpalatable tannins, which are highly astringentin the immature  fruit. W ait for  the fruit to be soft (almost sq uishy), then
spoon the soft pulp out of the skin for jam and jelly . Pur chasing/Storing
• 1 lb (500 g) yields 1-1/2 cups (375 mL) sliced Fuyu persimmons. • Y ou will need about 2 lb (1 kg) for each quart (1 L) jar . Select fr uit that is fully ripe, esp ecially Hachiya. Both varieties may ripen at
home at room temperature, but it is always best to buy tree-ripened fruit if
possible. Good W ith
• Mediterranean herbs such as basil, bay , thyme, sage, oregano. • Sweet seasonings such as cinnamon, cloves, nutmeg, vanilla. • Creamy cheeses such as Camembert, Danish blue, gor gonzola. • Other fruit, such as raspberries, mangoes, oranges and tangerines. • T oasted pecans, almonds and walnuts; raisins; chocolate. • Chicken and fish. Pr eparation
T reat pe rsimmons gently . W ash in a sink full of cool water to which a drop
of food-safe soap has been added. Rinse well and pat dryCut away the calyx and the leaves at the top of the fruit and discard. Cut persimmons in half and peel with a paring knife. Slice or chop persimmons for canning or preserves. Cut Hachiya persimmons in half lengthwise and scoop out the soft flesh. Canning Persimmons
Only Fu yu persi mmons are firm enough to be canned in syrup. See detailed
canning information, Methods . 1. Pr epar e Equipment:  W ash and heat pint (2-cup/500 mL) or quart (1 L)
jars, and  scald the lids, funnel, la dle and tongs ( Boiling W ater Method, Step
by Step ).2. Make a Medium Syrup:  In a lar ge saucepan, combine 2 cups (500 mL)
granulated sugar  with 4 cups (1 L mL) water; stir until dissolved. Bring to a
gentle b oil over high heat. Make s 5 cups (1.25 L) syrup, enough for three or
four 1-quart (1 L) jars of sliced or cubed Fuyu persimmons. Note:  Y ou  can use the same amount of apple juice or white grape juice in
place of the medium syrup. 3. Pack sliced or cubed Fuyu persimmons into jars either hot or raw . Make a Raw Pack:  Fill jars with prepared fruit. Cover with hot syrup or
juice, leaving a 1/2-inch (1 cm) headspace. Run a thin non-metallic utensil
around the inside of the jar to allow air to escape. Add ho t liquid, if
necessary , to leave a 1/2-inch (1 cm) headspace. W ipe sealing edge of jars
with a clean, dam p, lint-free cloth. Position flat lids over the top s of jars and
hand-tighten screw bands. OR
Make a  Hot Pack:  Add  pe rsimmon slices to gently boiling syrup or juice
and boil  for 45 seconds. Fill hot jars with hot fruit and coo king liquid,
leaving a 1/2-inch (1 cm) headspace. Run a thin non-metallic utensil around
the inside of the jar to allow air to escape. Add more hot fruit or liquid, if
necessary , to leave a 1/2-inch (1 cm) headspace. W ipe sealing edge of jars
with a clean, dam p, lint-free cloth. Position flat lids over the top s of jars and
hand-tighten screw bands. 4. Pr ocess persimmons in a canner:  Use a Boiling W ater Canner
according to the chart below . OR
Process persim mons in a Pr essure Canner following manufacturer ’ s
directions for steam pressure and time at your altitude. 5. Cool, Label and Stor e:  L ift jars from c anner and place on a clean towel
or rack. Do not re-tighten screw bands. Let the jars cool to room
temperature. This may take from 12 to 24 hours. Remove and store screw
bands. Check lid seals ( Boiling W ater Method, Step by  Step ). W ipe and
label sealed jars. Store in a cool, dark place. p e r s i m m o n s  i n  r o s e h i p  s y r u p
In t his simple comestible, deli cate persimmon slivers float in ruby-r ed
syrup. I find the taste is exotic and only lightly tinged with the  tartness of
the r osehips. If yo u gr ow r ose s and ar e not particular about deadheading the m, you will
always have a good supply of r osehips for fall and winter teas and syrup. If
you don ’ t gr ow r oses, you can still make this syrup using cho pped dried
r osehips or r osehip and r ose pet al tea found in specialty tea shops or health
food sto r es. I often use a combin ation of r osehips and hibiscus f lowers; this
r ecipe is  based on using the dried r osehips. If you ar e using r o sehips that
have not yet dried out completely , double the amount given her e.MAKES 6 CUPS (1.5 L)
4 cups (1 L) water
1/2 cup (125 mL) chopped dried r osehips or combination (see above)
2 cups (500 mL) granulated sugar
4 lb (2 kg) Fuyu persimmons
 
1. W ash and heat pint (2-cup/500 mL) jars in boiling water an d scald the
lids, funnel, ladle and tongs ( Boiling W ater Method, Step by Step ). 2. In a deep-sided, heavy-bottomed saucepan, bring water to a boil. Add
rosehips and simmer gently for 10 minutes. 3. Over a lar ge bowl, strain of f a nd discard the rosehips. Return the rosehip
infusion to the saucepan and add  the sugar . Simmer gently over low heat for
4 mi nutes, stirring constantly , or until the sugar is completely dissolved and
the mixture is clear (syrup will thicken upon cooling). 4. Add persimm on slices to gen tly boiling syrup and boil for 45 seconds. Fill hot jars with  hot fruit and syrup, leaving a 1/2-inch (1 cm)  headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to
escape. Add more hot syrup, if necessary , to leave a 1/2-inch (1 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. 5. Process persimmons in a Boiling W ater Canner ( Boiling W ater Method,
Step by Step ), or process in a Pressure Canner following manufacturer ’ s
directions for steam pressure and time at your altitude. 6. Cool completely . Check seals, label and store. Use: Drain and reserve the syrup for cocktails and fruit drinks or to
drizzle over sorbet. Use the persimmon slices in a layered trifle or withpuddings or chocolate mouss e. Substitute them for pears to add a
dif ferent touch to the gingerbread . h a c h i y a  p e r s i m m o n  f r e e z e r  j a m
Because Hachiya persimmons must be absolutely ripe befo r e they ar e
edible, t he flesh is very soft and perfect for making fr eezer jam. Mango and
pineapple complement the taste of persimmons; try equal amounts of either
of these tr opical fruits with the persimmons to boost the flavour of this jam. MAKES ABOUT 4 CUPS (1 L)
1–1/2 cups (375 mL) granulated sugar
1 pkg (1–1/2 oz/45 g) fr eezer jam pectin crystals
1/2 tsp (2 mL) gr ound allspice
4 cups (1 L) Hachiya persimmon flesh
 
1. Select Equipment: Select suitable-size freezer containers, bags or Mason
jars ( Freezing ). 2. In a bowl, combine sugar , pectin and allspice. Stir to mix well. Add
persimmon flesh to sugar mixture, stirring for about 3 minute s. Let stand
for 10 minutes. 3. Sp oon jam int o freezer containers. Squeeze out air; leave 1/2-inch (1 cm)
headspace. Seal, label and freeze. This can be frozen for 4 to 5 months. Fr eezing Persimmons
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ).2. P ack in Syrup:  Use syrup for freezing Fuyu halves or slices. In a
saucepan, comb ine 3 cups (750  mL) granulated sugar and 4 cups (1 L)
water . Bring to a gentle boil over high heat, stirring frequently . Reduce heat
and gently boil for 3 minutes. Let cool. Fill pint (2-cup/500 mL) or quart (1
L) fr eezer containers with halve d or sliced Fuyu persimmons to  within 3 to
4 inc hes (7 to 10 cm) of the top. Pour syrup over top; use 1 cup (250 mL)
syrup per 1 quart (1 L) of prepared fruit. Squeeze out air; leave 1-inch (2.5
cm) headspace. Seal, label and freeze. OR
Dry Pack:  U se the Dry Pac k Method for either Fuyu halves or slices, or fo r
Hachiya pulp. Fill pint (2-cup/ 500 mL) or quart (1 L) freezer containers
with halved or sliced Fuyu persimmons or Hachiya pulp to within 3 to 4
inches (7  to 10 cm) of the top. Pour dry granulated sugar over top; use 1/2
cup (125  mL) sugar per 1 quar t (1 L) of prepared fruit. Squeeze out air;
leave 1-inch (2.5 cm) headspace. Seal, label and freeze. B e e t s
BEETS HA VE  LONG BEEN A F A V OURITE VEGET ABL E  because
their lea fy green stalks are edib le and the roots store very well for fresh
eating. They also make an excellent preserve. Beets (Beta vulgaris)  are
canned in water or broth, or pi ckled and made into all sorts of jams and
preserves. In addition to the red-bulb beet we call the garden be et, there are
other edible subspecies: chard, sugar beet (a white root, used for table
sugar) and mangold, which is used as a fodder crop. Good Pr eserving V arieties
The fleshy red root of the beet was originally carrot-shaped, and this shape
still exists in so me varieties. The round beet shape was develo ped around
the 1 6th century but didn’ t become popular until the early 1900s. Both the
tankard (or canister) beet, whic h is oval, and the baby beet t ypes, which
remain s mall, are perfect for pickling. While the most widely known beet
colour is red, there are purple, white and variegated varieties available. Detr oit Dark Red:  Matures in 40 days. Little Ball:  A baby beet type. Chiogga  is a heritage type beet with white rings in the flesh; sometimes called Candy-stripe or Bull’ s
Eye.Orange and purple beets are becoming more common at markets in the fall. Ask the grower about
sweetness and texture before deciding to can lar ge quantities. Pur chasing/Storing
• 1 lb (500 g) yields 2 cups (500 mL) diced beets. • Y ou will need 1-1/2 lb (750 g) for each quart (1 L) jar . If th e to ps are intact, cut them of f, leaving 1 to 2 inches (2.5 to 5 cm) above
the crow n. For storing, leave the root ends intact. Although beets can be
stored in the crisper drawer of the refrigerator for up to 3 weeks, it is best to
use them as soon as possible for preserves. Good W ith
• V inegar , nuts and citrus (especially oranges) if beets are naturally sweet. • Herbs such as parsley , oregano, sage, basil, bay , thyme, chervil, tarragon,
rosemary . • Spices such as cumin, garlic, coriander , cardamom, turmeric, star anise. • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg. • Other fruit and vegetables, such as apples, pears, squash, onions. • T oasted nuts and seeds
Pr eparation
Scrub beets under cool running water . Blanch whole beets in boiling water for 15 minutes, counting from the time
the water returns to the boil. Im merse in cold water for 5 minutes or until
cool enough to handle. (Rubber gloves allow you to handle the beets while
they are  still hot so that they rem ain hot for canning.) T rim ends and slip of fskins. B eets can be preserved whole if small (see Pickled Baby Beets ),
sliced or diced. Since beets bleed when peeled and trimmed, leave 2 inches (5 cm) of stems and the whole root end
intact for blanching. Canning Beets
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 beets, bring 2 cups (500 mL) water
or br oth to a boil. 3. Pack small whole or sliced or diced beets into jars hot. Make a  Hot Pack:  After blanching, trimming and cutting the beets, they
will be warm or even hot. Fill h ot jars, one at a time, with warm /hot beets,
shaking the jar to pack fairly t ightly . Pour hot water or broth  over beets,
leaving a 1-inch (2.5 cm) headspace. Run a thin non-metallic utensil around
the insid e of the jar to allow air to escape. Add more hot water , if necessary ,
to leave a 1/2-inch (2.5 cm) headspace. W ipe sealing edge of  jars with a
clean, da mp, lint-free cloth. Position flat lids over the tops of jar s and hand-
tighten screw bands. 4. P lace jars in pr essur e canner . Adj ust water le vel (check manufacturer ’ s
instructions), lock lid and bring to a boil over medium-high  heat. V ent
steam for 10 minutes (check m anufacturer ’ s instructions) then close vent. Continue heatin g to achieve 10 lb (69 kPa) pressure and maintain pressure
to process pint ( 2-cup/500 mL) jars for 30 minutes and quart (1 L) jars for35 minutes. These times and pressure are based on using a weighted gauge
pressure canner at 1,000 feet (305 m) or less. Check your altitude and
manufacturer ’ s instructions for variations. 5. Cool, Label and Stor e:  T urn of f heat; let pressure return to zero
naturally . Once gauge shows 0 pressure, wait 2 minutes then open the vent. Unlock and remove canner lid. W ait 10 minutes then lift jars from canner
and place on a clean towel or ra ck. Do not re-tighten screw ba nds. Let the
jars cool  to room temperature. T his may take from 12 to 24 hours. Remove
and store screw bands. Check lid seals ( Pressure Canner Method ). W ipe and
label sealed jars. Store in a cool, dark place. Fr eezing Beets
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch, skin, and slice or di ce beets . When beets are  cool and dry , pack
into containers, leaving a 1-inch  (2.5 cm) headspace. Remove a ir , label and
seal. Freeze for up to 9 months. p i c k l e d  b a b y  b e e t s
It’ s possible to halve this r ecip e if you can get only a couple  of bunches
(about 2 lb/1 kg)  of beets. Y ou know they ar e fr esh when the gr eens ar e
crisp enough to use in a salad or to braise for dinner . MAKES 8 CUPS
4 lb (2 kg) baby beets, with gr eens attached
3 cups (750 mL) granulated sugar
6 cups (1.5 L) r ed wine vinegar
2 tsp (10 mL) pickling salt
2 tbsp (25 mL) Classic Pickling Spice Blend  (stor e-bought), tied in a
cheese cloth bag4 star anise
 
1. Rinse  the surface soil of f beets and pat dry . Using a measure  (right, I am
using a metal spatula), trim tops  of f beets, leaving about 1 inch (2.5 cm) of
stem att ached. Soak beets in a sink full of cool water and scrub using a
vegetable brush. 2. U sing a sharp paring knife, scrape the tough skin away from t he crown of
the beets, being careful to keep the stems intact. T rim of f all but 1/2 inch (1
cm) of the root end and scrape away the tiny rootlets. 3. Heat four 1-p int (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 4. M eanwhile, bring a lar ge sauc epan of water to a boil over hig h heat. Add
beets an d cook for 4 minutes. I mmerse in cold water for 4 minutes. Drain
and set aside until needed. 5. In  a Maslin pan or canning ke ttle, combine sugar , vinegar and salt. Bring
to a rolling boil over high heat, s tirring constantly . Add spice bag and beets. Cover , reduce heat and keep the mixture boiling for 5 minutes. Remove and
discard spice bag. 6. R emove from heat. Using a slotted spoon, half fill hot jars with beets,
shaking the jar to pack fairly tightly . Add 1 star anise to the jar and fill jar
with bee ts, leav ing a 1-inch (2.5  cm) headspace. Pour hot brine  over beets
through a cheesecloth-lined funn el to within 1/2 inch (1 cm) of the top. Run
a thi n no n-metallic utensil around the inside of the jar to allow air to escape. Add mo re hot brine, if necessary , to leave a 1/2-inch (1 cm)  headspace. W ipe rims, top with flat lids and screw on metal rings. Return jars to the hotwater bath, topping up with ho t water if necessary . Bring to a full rolling
boil and process jars for 10 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 . h o n e y e d  b e e t s
Unlike t he vineg ar -doused cann ed beets of my youth, these beets ar e tender ,
lightly s weetened and delicious . I use them with cooked grains like spelt,
kasha, w heat berries, couscous and bulgur (see Beet T abbouleh, next page),or as a b ed for r oasted vegetabl es, or tossed with other r oot vegetables for
a fr esh winter salad. MAKES 8 CUPS (2 L)
3–1/2 lb (1.75 kg) beets (about 18 medium)
2 cups (500 mL) chicken br oth
1 cup (250 mL) liquid honey
3/4 cup (175 mL) rice vinegar
1/4 cup (50 mL) fr eshly squeezed lemon juice
1/2 tsp (2 mL) gr ound cloves
1/2 tsp (2 mL) salt
2 tbsp (25 mL) chopped fr esh basil
 
1. Prepare beets  by blanching, skinning and trimming. Let cool and shred. 2. Meanwhile, heat four 1-pint (2-cup/500 mL) jars in boiling  water , and
scald the lids, lifter , funnel and tongs ( Pressure Canner Method ). 3. In a saucepa n, combine chicken broth, honey , vinegar , lemon juice,
cloves a nd salt. Bring to a boil o ver high heat. Add beets and boil for 3 or 4
minutes, stirring  constantly until heated through. Remove pan from heat
and stir in basil. Fill hot jars, le aving a 1/2-inch (1 cm) heads pace. Run a
thin non-metalli c utensil around the inside of the jar to allow a ir to escape. Add more brine, if necessary , to leave a 1/2-inch (1 cm) headspace. W ipe
rims, top with flat lids and screw on metal rings. 4. Place  jars in pressure canner . Adjust water level (check manufacturer ’ s
instructions), lock lid and bring to a boil over medium-high  heat. V ent
steam for 10 minutes (check m anufacturer ’ s instructions) then close vent. Continue heatin g to achieve 10 lb (69 kPa) pressure and maintain pressure
to process pint ( 2-cup/500 mL) jars for 25 minutes and quart (1 L) jars for
30 minutes. These times and pressure are based on using a weighted gauge
pressure canner at 1,000 feet (305 m) or less. Check your altitude and
manufacturer ’ s instructions for variations.5. T urn of f heat; let pressure return to zero naturally . Once gau ge shows 0
pressure, wait 2 minutes then open the vent. Unlock and remove canner lid. W ait 10 minutes then lift jars f rom canner and place on a clean towel or
rack. Do not re-tighten screw bands. Let the jars cool to room temperature. This ma y take from 12 to 24 ho urs. Remove and store screw ba nds. Check
lid seals ( Pressure Canner Method ). W ipe and label sealed jars. Store in a
cool, dark place. Use: Honeyed Beets are de licious in bean salads and as a an
accompaniment to roasts and vegetarian entrées. T oss them with cooked
wild rice or whole grains fo r a nutritious luncheon dish or dinner
appetizer . b e e t  t a b b o u l e h
It’ s not often th at you will see a tabbouleh made with beets. In fact, the
traditional Levantine Arab salad is generally gr een in colour , given the
pr edominant ingr edients—chopped fr esh parsley and mint. Chopped
tomatoes add hits of colour , but the overall colour is gr een. I like the idea of
using shr edded beets to add colour in the winter , when loc al heritage
tomatoes ar e not available. It’ s an easygoing dish: you could add cubed or
thinly sliced cucumber or zucchini, chopped oil-packed sun-dried tomatoes,
chickpeas or other lentils, chop ped gr een onions, chopped chives, chopped
fr esh thyme or cilantr o, sesam e or sunflower seeds, almonds, pecans or
walnuts, chopped garlic, gr een or r ed onion or chopped r ed pepper . In the photo ab ove, I have used ginger mint and both flat-leaf and curly
parsley . T oastin g the almonds is key for heightening the fla vour of the
alr eady nutty-tasting bulgur . MAKES 4 to 6 SER VINGS
2 cups (500 mL) chicken or vegetable br oth
1 cup (250 mL) fine or medium-grain bulgur
1 pint (2 cups/500 mL) Honeyed Beets (page348), drained, liquid
r eserved
1 cup (250 mL) chopped fr esh parsley
1/3 cup (75 mL) chopped fr esh mint
1/3 cup (75 mL) crumbled feta cheese
1/3 cup (75 mL) toasted sliver ed almonds
VINAIGRETTE
1/4 cup (50 mL) r eserved beet liquid
1/4 cup (50 mL) olive oil
1 tsp (5 mL) toasted sesame oil
1/4 tsp (1 mL) salt, optional
 
1. In a saucepan , bring broth to  a boil. Stir in bulgur . Cover and remove
from heat. Let stand for 10 m inutes or until liquid has bee n absorbed. Remove lid, stir and let stand until cool. 2. M eanwhile, make dressing: In a jar with tight-fitting lid, combine beet
liquid, olive oil, sesame oil and salt, if using. Cap and shake to combine. 3. In a salad bo wl, combine bulgur , beets, parsley , mint, feta cheese and
almonds. Drizzle dressing over salad and toss to coat salad ingredients. Use: Beet T abbouleh can be served over a bed of greens or ribboned
cucumber . Y ou can heap it in a  bowl and of fer radicchio leaves to scoop it
out for an appetizer . B r o c c o l i
ONE OF THE CRUCIFEROUS VEGET ABLES  and a close relative to
cauliflower , broccoli (Brassica oleracea italica)  is actually a cluster of
green, unopened  flower buds bra nching from a thick green stem . Each plant
produces one lar ge central head. As its Latin name hints, broccoli originates
from the Italian word br occo,  me aning “arm” or “branch.”  Like all
vegetables in the Brassica genus, broccoli is a native of the Mediterranean
and Asia Minor , and of fers cancer -fighting phytonutrients. Good Pr eserving V arieties
Broccoli cultivars fall into two basic classifications. Calabrese is the most
common type of broccoli in North America, producing green heads that are
lar ger than the Broccoli types, which may be purple or white and produce
smaller heads. Romanesco broccoli, or Roman Cauliflower , is g rouped with
cauliflower . Calabr ese T ypes
Ar cadia:  A popular and reliable plant to grow; firm green heads. Gr een Comet:  A quick -maturing hybrid; green  heads are lar ge and tightly
formed; excellent for all forms of preserving. Br occoli T ypes
Early Purple Spr outing:  Hearty and prolific. Late White Spr outing:  Produces heads that look like cauliflower . Pur chasing/Storing
1 lb (500 g) broccoli yields 2 cups (500 mL) florets.Buy broccoli with compact bud clusters. The heads should be tightly closed,
without the yellow flower show ing. Stalks and stem branches should be
firm and tender , not split, woody or hollow . Good W ith
Herbs such as sage, rosemary , garlic, ginger , basil, bay ,
thyme, chervil, chives. Other vegetables, such as onions, cauliflower , Brussels
sprouts and leafy greens. W alnuts, almon ds, pecans, sunflower seeds, sesame seeds
and flax seeds; raisins, dried apricots, cranberries, dried
cherries. Smoked ham and bacon, prosciutto and prosciutto di Parma. Hard cheeses such as Parmesan, Romano and Asiago. Pr eparation
W ash broccoli by swishing it in a sink full of cool water to which a drop of
food-safe soap has been added. Rinse well and pat dry . T rim away the stem
and, if tender , set aside for another use. If neces sary to remove insects: in a sink or tub, combine 1 cu p (250 mL)
salt and 1 gallo n (4 L) cold water . Soak broccoli in the solu tion for 30
minutes. Lift out and rinse well. Cut the flower head into small florets. Blanch broccoli floret s in boiling
water fo r 3 minutes. Immerse in cold water for 3 minutes. Dr ain and pat
dry . Canning Br occoli
I do n’ t recommend canning bro ccoli because processing turns it brown and
intensifies stron g flavours. Pickling and freezing are the best methods of
preserving.s i z z l i n g  b r o c c o l i  a n d  h o n e y e d  b e e t s
Use any  lightly cooked gr een—sliced cabbage, kale, spinach or Swiss char d
—in place of the br occoli in this r ecipe. If you wish to m ake this a
substantial dish for a light lunch, add strips of chicken to the skillet along
with the garlic. C ook for 7 minu tes or until no longer pink inside and lightly
br owned outside. MAKES 4 SER VINGS
3 tbsp (45 mL) olive oil
3 cloves garlic, thinly sliced
2 cups (500 mL) steamed or blanched br occoli flor ets
1 pint (2 cups/500 mL) Honeyed Beets , drained
1/4 tsp (1 mL) hot r ed pepper flakes
In a lar ge skillet, heat olive oil over high heat. Add garlic and cook, stirring
frequently , for 3 minutes or until browned. Add broccoli and beets. Cook,
stirring constant ly , until heated through. Sprinkle hot pepper flakes over top
and serve immediately . b r o c c o - c a u l i  m i x e d  p i c k l e s
This is a r ecipe for many hands. I have a r omantic vision of g randpar ents
and grandchildr en gather ed together on a por ch and the weather has turned
suddenly hot—Indian summer! They ar e “putting down” the  last of the
gar den’ s goodne ss in pr eparation for the long winter ahead. Th is scenario
has neve r happe ned to me (I don’ t even have grandchildr en), b ut the sight
of these mixed pickles always evokes the same vignette. Once the  vegetables ar e pr epar ed, the r est is easy . Y ou can cut the r ecipe in
half if you wish. MAKES 12 CUPS (3 L)3 cups (750 mL) br occoli flor ets
3 cups (750 mL) cauliflower flor ets
2 cups (500 mL) sliced carr ots
2 cups (500 mL) pickling or pearl onions
2 large r ed or orange or yellow bell peppers, cut into 1/2-inch (1 cm)
strips 6 cayenne or small hot chile peppers
1 cup (250 mL) pickling salt
6–1/2 cups (1.625 L) white vinegar
2 cups (500 mL) granulated sugar
1/4 cup (50 mL) mustard seeds
2 tsp (10 mL) celery seeds
1 tbsp (15 mL) gr ound turmeric
First Day
 
1. In a lar ge crock or stainless steel kettle, combine broccoli, cauliflower ,
carrots, onions, bell peppers and hot peppers. 2. In a lar ge glass or stainless ste el bowl, combine pickling salt and 4 quarts
(4 L) water . Stir well to dissolve . Pour over vegetables. Cover w ith a clean
kitchen towel and let stand in a cool place for 12 to 18 hours. Second Day
 
1. U sing a lar ge  colander , drain vegetables (in batches if necessary) over a
sink. Ri nse under cool running water and drain well. Separa te the chile
peppers from the rest of the vegetables and set both 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 , mustard seeds,
celery seeds and turmeric. Bring to a boil over high heat, stirring constantlyBoil for 3 minutes. Add reserved vegetables (not reserved chile peppers)
and retu rn to a boil. Reduce heat and boil gently stirring occasionally for 5
minutes, until vegetables are heated through. 4. Half-fill hot jars with vegetables and liquid. Slide a chile pepper down
the side of the jar and finish filling the jar with vegetables and liquid,
leaving a 1/2-inch (1 cm) headspace. Run a thin non-metallic utensil around
the inside of the jar to allow air to escape. Add more hot vegetables or
brine, if  necessa ry , to leave a 1/2-inch (1 cm) headspace. W ip e rims, top
with flat lids an d screw on met al rings. Return jars to the hot water bath,
topping up with hot water if 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: These pickles are very nice as an alternative to crudités with dip or
to en liven winter salads. Save the pickling brine to use in vinaigrette or to
thin commercial mayonnaise. Fr eezing Br occoli
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. W ash and blanch br occoli . Pack into containers, leaving a 1-inch (2.5
cm) headspace. Remove air , label and seal. Freeze for up to 9 months.B r u s s e l s  S p r o u t s
SOMETIME DURING THE MIDDLE AGES  (roughly AD 500 to
1500), t he common “colewort”  (cabbage) plant began to be modified by
people living in dif ferent geog raphic locations. When cabbag e plants in
Belgium were selected and reseeded for their clusters of tightly packed
leafy bu ds along  the main stem , they grew into what were called Brassica
oleracea gemmifera,  m eaning “cabbage of the vegetable garden bearing
gems”—what we know as Brussels sprouts. Good Pr eserving V arieties
New hybrids have been developed in order to respond to machine
harvesting, and these varieties definitely have an improved taste, some
being almost sweet. Content:  Dark green; den se, with tightly wrapped leaves; October throu gh
November . Genius:  A vailable December through January . Oliver:  E arly season; medium green ; moderately dense, with a mild
flavour; June through October . Prince Marvel:  Early season; tight, sweet sprouts. Pur chasing/Storing
1 lb (500 g) yields 2 cups (500 mL) whole small Brussels sprouts. For pickles and freezing, select small, firm, tightly wrapped young heads. Good W ithCulinary herbs such as oregano, sage, thyme, rosemary . Seasonings such as cumin, coriander , nutmeg, cinnamon. Semi-soft cheeses such as havarti, Boursin; medium-age
cheddars, colby . Dried fruit such as raisins, apricots, prunes. Other vegetables, such as tomatoes, garlic, onions. T oasted almonds, pecans, walnuts. Robust meats, such as beef an d lamb, roasted turkey and
game. Pr eparation
T rim the stem t o the base of the sprout and remove coarse o uter leaves. W ash in a sink full of cool wat er to which a drop of fo od-safe soap has been
added. R inse, d rain and pat dry . Sort into small, medium and lar ge sizes. Blanch whole Brussels sprouts in boiling water: small heads for 3 minutes,
medium heads for 4 minutes, and lar ge heads for 5 minutes. Immerse in
cold water for 3, 4 or 5 minutes. Drain and pat dry . Canning Brussels Spr outs
I do n’ t recommend canning Brussels sprouts because processing turns them
brown and intensifies their stron g sulphur flavour . Pickling and freezing are
the best methods of preserving. Fr eezing Brussels Spr outs
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. T rim , wash and blanch spr outs . Pack into containers, leaving a 1-inch
(2.5 cm) headspace. Remove air , label and seal. Freeze for up to 12 months. s w e e t  p i c k l e d  b r u s s e l s  s p r o u t sT ry to find small Brussels spr o uts for this pickle. If you must use lar ger
heads, c ut them  in half. Picklin g sweetens and mellows the flav our so that
you can use them in grain salads (such as Beet T abbouleh ) and with braised
winter gr eens. Y ou can cut this r ecipe in half if you wish. MAKES 10 CUPS (2.5 L)
8 cups (2 L) small Brussels spr outs
3 cups (750 mL) white vinegar
1–1/2 cups (375 mL) granulated sugar
1–1/2 cups (375 mL) thinly sliced onions
1 cup (250 mL) diced r ed bell peppers
2 tbsp (25 mL) mustard seeds
1 tbsp (15 mL) celery seeds
1 tsp (5 mL) gr ound turmeric
1 tsp (5 mL) hot r ed pepper flakes
1. T rim and blanch sprouts . 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. In a M aslin p an or canning kettle, combine vinegar , sugar , onions, red
pepper , mustard seeds, celery seeds, turmeric and red pepper flakes. Bring
to a boi l over high heat, stirring frequently Adjust heat and si mmer for 5
minutes. 4. Distribute onion and diced pepper in hot jars. Fill jars with Brussels
sprouts and hot l iquid, 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 liqui d, 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 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 . r a s p b e r r y - g l a z e d  b r u s s e l s  s p r o u t s  w i t h  p a n c e t t a
The sweetness of the raspberry  and the salty pancetta balance the heady
taste of the Brussels spr outs. I l ike the crunch of the r ed pepper and onion
in c ontrast with the softened t extur e of the fr ozen and thaw ed Brussels
spr outs. Y ou can  use smoked side bacon or pr osciutto, both cut into dice, to r eplace
the pan cetta. Some notes on the differ ence in the two Italian pork
ingr edients: Pancetta is Italian  salt-cur ed bacon cut fr om the pork belly ,
and is not smok ed. It is sold r olled or in a slab. Rolled pance tta is sliced
thinly; a slab is chopped or diced befor e being fried and added to a dish. Pr osciutto is the Italian wor d for “ham.” It is usually sold dry-cur ed
(uncooked) and thinly sliced. Melon and figs complement the s alty taste of
pr osciutto. MAKES 4 SER VINGS
2 tbsp (25 mL) olive oil, divided
3 oz (90 g) pancetta, cut into 1/4-inch (5 mm) dice
1/2 cup (125 mL) chopped r ed bell pepper
1/2 cup (125 mL) chopped r ed onion
1 clove garlic, finely chopped
1/4 cup (50 mL) whole almonds
1/4 cup (50 mL) Raspberry V inegar ( sweet raspberry vinegar  or stor e-
bought)
2 cups (500 mL) Brussels spr outs, thawed if fr ozen sea salt and pepper
1. In a s killet, heat 1 tbsp (15 m L) of the olive oil over medium-high heat. Reduce heat to medium and add pancetta. Cook for 6 to 8 minutes, stirringfrequently , until  crisp and brow ned. Using tongs, lift out to a p aper towel–
lined plate and set aside. 2. Add remaining oil to the skillet and heat over medium he at. Add red
pepper and onion and cook for 8 to 10 minutes, stirring occasionally , until
soft and  translu cent. Add garlic and almonds and cook for 2 minutes or
until alm onds are toasted and lightly browned. Remove vegetables and
almonds from the skillet. 3. Add raspberr y vinegar to the skillet and bring to a boil over high heat. Reduce heat and simmer for about 7 minutes or until reduced and slightly
syrupy . Add Brussels sprouts a nd stir for about 5 minutes or until heated
through. T oss with red pepper , onion, garlic and almonds. T ransfer to a
serving bowl. Garnish with crisp  pancetta. Season to taste with a few grinds
of salt and pepper .C a b b a g e
BRASSICA PLANTS  (k ale, collards, broccoli, c auliflower , turnip,
Brussels sprouts ) are referred to as cruciferous due to their cross-shaped
(from the Latin crucifix,  mea ning “cross”) flower petals. Cabbage (Brassica
oleracea capitata)  is  an ol d plant, once called co lewort, or cole. Over the
centuries, it has been selectively bred to a round ball shape with tightly
wrapped leaves around a central core. Good Pr eserving V arieties
Cabbage may be yellow , whi te, green, purple or red; round-, flat- or
conical-headed; curly or fringed; tight or loose leaved. The most common
varieties are round and light green or red. Cheers is a round green variety that is perfect for cabbage rolls because the lar ge leaves separate
easily . Round, Gr een Cabbage T ypes
Krautkaiser:  Lar ge, slightly flattened shape, white; weighs up to 6 lb (3
kg); perfect for sauerkraut and pickled cabbage. Other round green types for
preserving include Cheers, Stoneh ead, Autumn Queen, January King,
Minicole  and V iking. Oxheart Cabbage T ypes
The distinguishing characteristic is their enormous firm heads that grow to a
point. Cultivars in this category are dark green and good to grow becausethey will stand in the garden f or a long time (from July to December if
covered) and have very good flavour . Caramba  is an excellent Oxheart
cabbage type for preserving. Savoy Cabbage T ypes
W ith their crinkly leaves and milder taste, Savoy cabbages are considered to
be the most tender and sweet. S avoy is a good choice for stuf fed cabbage
leaves since the leaves are more pliable and stand up better to longer
cooking times. Use in Frozen Coleslaw . Savoy types are a good choice for stuf fed cabbage leaves. Red and Purple Cabbage T ypes
These types take longer to mat ure, so they are generally not as tender as
green or white varieties. Most o ften pickled, raw shredded red c abbage also
makes a  striking addition to t raditional green salads. Along with green
cabbage, red cabbage is the best for storing, and it preserves well. The
heart-healthy compound anthocyanin, which gives red cabbage its beautiful
colour , w ill also  turn it blue when cooked with any alkaline substance (salt
or baking soda). Shr edding CabbagePreserving recip es call for shred ded cabbage, and everyone
has a favourite tool for getting just the right cut. Y ou will
need a lar ge cle aver or French knife to split dense green
cabbage heads in half. I use a mandolin when I want long,
thin shreds of cabbage for coleslaw . For preserved cabbage
recipes such as Moroccan Cabbage , I like the 1/8- inch (2
mm) slicing disc of my food pro cessor (above left). The 1/4-
inch (5 mm) slicing disc (above middle) produces an even
shred for pickles. The shredding disc (above right) is used
when a finer chop is required for soups and stews. When a few heads of cabbage are being cut, the shredding
or slicin g attachments for a stand mixer are ideal because
they allo w you to continuously shred a lar ge amount without
having to stop and empty a container bowl. Pur chasing/Storing
1 medium green cabbage weighs from 5 to 6 lb (2.5 to 3 kg). 1 lb (500 g) yields 5 or 6 cup s (1.25 or 1.5 L) shredded
cabbage. For preserving, cabbage heads should be solid and heavy , with  clean outer
leaves th at are moist and free of discoloured veins or damage. The stem
should not be dry or split. Good W ith
Herbs such as sage, basil, parsley , bay , thyme, chervil,
chives, dill, savory
Spices such as caraway , celery seed, cumin, coriander ,
nutmeg, ginger . Other vegetables, such as celery , carrots, onions, garlic,
potatoes, peppers. Fruit such as apples, pears, plums.W alnuts, almond s, pecans; raisins; sesame seeds, flaxseeds,
sunflower seeds. Hearty and spicy meats, such as sausage, bacon, prosciutto,
ham, lamb, pork, beef and corned beef. Pr eparation
Cut out  and discard the core with a sharp knife. Rinse leaves in cool
running water . Drain and pat dry . Canning Cabbage
I do n’ t recommend canning cabb age—first because it is so wide ly available
fresh all year lo ng, and second because canning causes cabbage  to become
stronger in flavour . So pickling it or preparing sauerkraut is the best method
of preserving. m o r o c c a n  c h i c k e n  t a g i n e
One of the things that defines  the cuisine of North Africa is the subtle
combination of fruit with savoury dishes. When making this e ver -so-easy
dish, I often add  slivers of drie d apricots or dates, raisins or sliced fr esh
peaches, or other stone fruit. I u se a North African clay pot called a tagine;
however , a cover ed casser ole or Dutch oven also work well. The unique,
cone-shaped tagine lid traps steam as the food cooks and changes it to
liquid, causing a very moist coo king envir onment—it’ s raining inside. This
means that food cooked in a tagine is very tender and moist. T agine or Dutch oven with lid, lightly oiled 
Pr eheat oven to 375°F (190°C) 
MAKES 4 SER VINGS
4 cups (1 L) Mor occan Cabbage  with juices, bay leaf and cinnamon
stick
1/4 cup (50 mL) sliced r ed bell pepper or apricots3 tbsp (45 mL) golden raisins
4 pieces (2 lb/1 kg) skinless chicken
2 tbsp (25 mL) olive oil or butter salt and pepper
1 tbsp (15 mL) garam masala spice blend 1 tbsp (15 mL) chopped fr esh
parsley
In the bottom of a tagine or Du tch oven, combine cabbage with juices, red
pepper a nd raisins. Arrange chicken in a single layer over cabbage. Brush
with oil and seas on with salt and pepper . Cover and bake in preheated oven
for 1 hour or until chicken is done. Garnish with garam masala and parsley . m o r o c c a n  c a b b a g e
Mor occan spices in the Five-Spice Blend complement the nutty flavour of
cabbage in this pickle. Don’ t let  the 2 days in the pr ocedur e de ter you. It’ s
not har d to mak e, and I think you will find it convenient and d elicious for
winter meals. I think of it as a quick and easy version of saue rkraut. Y ou
can cut the r ecipe in half and use pint (2-cup/500 mL) jars. MAKES 12 CUPS (3 L)
2 heads gr een cabbage, shr edded (about 10 cups/2.5 L)
1/3 cup (75 mL) pickling salt3 cups (750 mL) white wine vinegar
1 cup (250 mL) lightly packed br own sugar
2 tbsp (25 mL) Five-Spice Blend  (stor e-bought), tied in a cheesecloth
bag
4 apples, shr edded
2 r ed onions, thinly sliced
3 or 6 bay leaves
3 or 6 cinnamon sticks, each 2 inches (5 cm)
First Morning
 
1. In a lar ge crock or stainless steel kettle, layer cabbage and salt. Cover and
let stand in a cool place for 24 hours. Second Morning
 
1. Using a lar ge colander , drain cabbage (in batches if necessary) over a
sink. Rinse with cool running water and drain well. Set out on towel-lined
trays to drain thoroughly for at least 4 hours. 2. Heat three 1-quart (1 L) or six 1-pint (2-cup/500 mL) jar s in boiling
water , and scald the lids, lifter ,  funnel and tongs ( Boiling W ater Method,
Step by Step ). 3. In a Maslin pan or canning ke ttle, combine vinegar and brown sugar . T ie
spice bag to the handle of the p an. Bring to a boil over high h eat, stirring
constantly . Boil  for 5 minutes to infuse the liquid with the spices. Add
apples a nd onio ns. Reduce heat and boil gently , stirring occasionally , for 7
minutes or until onions are cooked. Remove and discard spice bag. 4. Half-fill hot jars with cabbage. Slide a bay leaf and a cinn amon stick
down th e side of the jar and loosely fill the jar with cabbage, leaving a 3/4-
inch (2 cm) headspace. Ladle hot pickling liquid and vegetables  into the jar
to cover the cab bage, 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 brine , 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: T ry  Moroc can Cabagge as a base for vegetarian and vegan dishes by
adding chickpe as or other cooked peas, lentils or beans, oth er steamed
vegetables, or nuts and seeds. As a side dish, it can be served at room
temperature or gently heated. f r o z e n  c o l e s l a w
Cabbage is brimming with cancer -fighting endoles and other
phytonutrients, and since discovering its cancer -pr otecting attributes, I
have made it a r egular in my diet. I try to have raw or cooked cabbage (or
other Brassica vegetables) at least twice a week. Coleslaw is the one salad that I can make in any season or or de r on almost
any r esta urant m enu when dining out. If I take a container out of the fr eezer
the night befor e, I have a gr eat salad for lunch on the go th e next day ,
especially if I toss in a handful of nuts, seeds or some shr edded cheese. This fr ozen coleslaw is made with sugar syrup, which is ne cessary for
keeping the cabbage crisp. Y ou  can drain off the syrup befor e serving the
coleslaw . Add shr edded apple or pear and mor e shr edded ca rr ot or r ed
onion if you like. MAKES 6 CUPS (1.5 L)
1 medium head cabbage, shr edded (about 5 cups/1.25 L)2 carr ots, shr edded
1 r ed bell pepper , diced
1 tbsp (15 mL) pickling salt
1 cup (250 mL) apple cider vinegar
2 cups (500 mL) granulated sugar
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) celery seeds
Morning (or night befor e)
 
1. In  a lar ge crock or in a glass or stainless steel bowl, combi ne cabbage,
carrots a nd pepp er . Sprinkle salt over top and toss well to com bine. Cover
and let stand in a cool place for 4 to 6 hours or overnight. Afternoon
 
1. Using a lar ge colander , drain cabbage (in batches if necessary) over a
sink. Rinse with cool running water and drain well. Set out on towel-lined
trays to drain thoroughly for at least 4 hours. Evening
 
1. In a saucepan, combine vinegar , sugar , water , mustard seeds and celery
seeds. B ring to a boil over medium-high heat, stirring consta ntly . Adjust
heat and simmer for 5 minutes, s tirring occasionally . Remove from heat and
cool completely . 2. In a lar ge bowl, combine cabbage and vegetables and spiced syrup. T oss
to m ix well. Pack in 2- or 4-cup (500 mL or 1 L) measures into 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  C a b b a g e
Freezing raw cabbage causes it to become limp and lose flavour . Except for
the frozen coleslaw recipe (pre vious page), I do not recomme nd freezing
cabbageC a u l i f l o w e r
ANOTHER BRASSICACEAE F AMIL Y PLANT ,  cauliflower (Brassica
oleracea botrytis)  is a cultivated plant with a sin gle stalk bearing a lar ge
round, t ightly packed mass of w hite (or creamy), green, purple, brown or
yellow flower buds (called “curd”). Good Pr eserving V arieties
There ar e five main groups into which all varieties of cauliflower can be
classified. Romanesco varieties resemble a light green cauliflower except that the buds grow in perfect
logarithmic spirals, making the vegetable a work of geometric art. Romanesco is best steamed and
eaten fresh. Italian:  T hese are the  ancestral varieties from which all the mod ern
varieties have developed. This type includes white and Romanesco
varieties, as well as various green, purple, brown and yellow cultivars. Purple Cape:  A herita ge Itali an variety with the same anthocyanins found
in re d ca bbage; best steamed and eaten fresh; the purple colour turns green
when processed by canning. Asian:  Dev eloped in In dia, now used m ainly in China and India, the Asian
varieties include old and vintage varieties such as Early Patna  and Early
Benaras.Northwest Eur opean biennial:  This type of ca uliflower was developed in
France and was cultivated in Europe for winter and early spring harvest. It
includes such old cultivars as Roscoff  and Angers. Northern Eur opean annual:  Most popular in Europe and N orth America
and harv ested in summer and f all, this cauliflower type includes such old
cultivars as Erfurt  and Snowball. Orange cauliflower makes an excellent preserving cultivar since it is higher in antioxidants and
vitamin A and is milder in flavour than traditional white cauliflower . P u r c h a s i n g / S t o r i n g
A medium-size head of cauliflow er weighs about 2 to 3 lb (1
to 1.5 kg). 1 lb (500 g) yields 2-1/2 cups (625 mL) cauliflower florets. Buy clean, firm, white or creamy white, tightly packed heads without loose
or spreading florets. Leaves should be green, moist and fresh looking, with
no d rying, yellowing or witheri ng. Smudgy and speckled surfaces indicate
aphids (plant lice). G o o d  W i t h
Herbs such as sage, chives, rosemary , basil, bay , thyme,
chervil, tarragon. Spices such as cardamom, cum in, coriander , curry blends,
mustard, garlic, cinnamon, ginger , cloves, nutmeg.Other ve getables, such as celery , onions, broccoli, cabbage,
potatoes, carrots, peas. Cheddar , Swiss, Parmesan, Romano or Asiago cheese. Béchamel sauce, hollandaise and cheese sauce. W alnuts, almon ds, pecans; sunflower seeds, sesame seeds
and flaxseeds; raisins and dried apricots. Smoked ham and bacon, prosciutto and prosciutto di Parma. P r e p a r a t i o n
T o wash cauliflower , swish it in a sink full of cool water to which a drop of
food-safe soap has been added. Rinse well and pat dry . T rim aw ay the outer
leaves and core stalk. If ne cessary to remove insects: In a sink or tub, combine 1 cup (250 mL)
salt and 1 gallon (4 L) cold wa ter . Soak cauliflower in the solu tion for 30
minutes. Lift out and rinse. Cut the flower h ead into small florets. Blanch cauliflower flore ts in boiling
water fo r 3 minutes. Immerse in cold water for 3 minutes. Dr ain and pat
dry . Canning Cauliflower
I don’ t recommend home canning cauliflower . Pickling and freezing are the
best methods to preserve it. f r o z e n  p u r é e  o f  c a u l i f l o w e r
If you have this light and healt hy substitution for mashed potatoes in the
fr eezer , y ou have  a delicious bas e for fish and chicken or r oasted vegetable
entrées. Add curry or garam masala spice blend, Dijon mustar d, herb
pesto, chopped fr esh chives, r oa sted garlic, crumbled blue cheese or gratedParmesan chees e to tailor this basic r ecipe to your menu. This r ecipe makes
enough for 4 servings and can be doubled or tripled. It is easiest to pr ocess
the cauliflower in batches. MAKES 6 CUPS (1.5 L)
1 head cauliflower
2 cups (500 mL) chicken br oth or water or milk
3 tbsp (45 mL) butter , olive oil or herb pesto sea salt and fr eshly gr ound
pepper
 
1. W ash and trim cauliflower  (do not blanch). In a lar ge saucepan, combine
cauliflower flore ts and chicken broth. Cover and bring to a lig ht boil over
medium-high he at. Simmer gently for 15 to 20 minutes or until cauliflower
is tender . 2. Using a slotted spoon, lift out half of the cauliflower and process in the
blender with 1/4 cup (50 mL) of the cooking broth until sm ooth. Add
remaining caulif lower , 1/4 cup ( 50 mL) of the cooking broth, butter and salt
and pep per . Proc ess until smooth, adding more cooking broth as needed to
make a thick, smooth purée. 3. Spoon into freezer container , leaving a 1-inch (2.5 cm) headspace. Remove air , label and seal. Freeze for up to 9 months. Use: Combine with milk or cream to make a soup; or use in place of
mashed potatoes or as a savory “coulis” in main dishes. r a i n b o w  f r u i t e d  c h o w  c h o w
This is one of the last pickle r ecipes of the fall, and it uses up the last of the
pr oduce on hand. It is pr etty in  the jar and on the table with its differ ent
shapes a nd colo urs. The r ecipe is easy and for giving—you can use mor e or
less of almost any fruit or vege table you happen to have on hand. I haveused apple cider vinegar in pla ce of the rice vinegar , but I pr e fer the rice
vinegar flavour with the curry pickling spice, which is only mildly spicy . If yo u want to leave the beans whole, use about a handful each o f gr een and
yellow . The peppers can be cut into strips or diced, and that goes for both
the celer y and the carr ots, too. If I don’ t have pearl onions, I use a whole
cooking onion, cut into eighths. If I have br occoli, I use half cauliflower and
half br occoli flor ets, but I never omit the cauliflower because it is what
defines this pickle. MAKES 10 CUPS (2.5 L)
3 cups (750 mL) cauliflower flor ets
2 cups (500 mL) pickling or pearl onions
1 cup (250 mL) cut gr een beans
1 cup (250 mL) cut yellow beans
3 stalks celery , cut into matchsticks
2 r ed bell peppers, cut into 1/2-inch (1 cm) strips
2 carr ots, cut into matchsticks
3 cups (750 mL) rice vinegar
1 cup (250 mL) lightly packed br own sugar
1 cup (250 mL) granulated sugar
1 tbsp (15 mL) chopped candied ginger or grated fr esh gingerr oot
1 tbsp (15 mL) salt
2 tbsp (25 mL) Curry Pickling Spice Blend  (stor e-bought), tied in a
cheesecloth bag
2 apples 2 pears
1. In  a lar ge bow l or pot, combi ne cauliflower , onions, green beans, yellow
beans, celery , peppers and carrots. Set aside. 2. Heat five 1-pint (2-cup/500 mL) jars in boiling water , and scald the lids,
lifter , funnel and tongs ( Boiling W ater Method, Step by Step ).3. In a Maslin  pan or canning kettle, combine vinegar , br own sugar ,
granulated suga r , ginger and sa lt. Bring to a boil over high h eat, stirring
constantly . Add spice bag and vegetables and return to a boil. Boil gently ,
stirring occasion ally , for 10 mi nutes. Core and peel apples an d pears and
slice int o the boiling vegetable mixture. Boil for about 2 minutes or until
vegetables are tender -crisp. 4. Fi ll ho t jars with hot vegetables, fruit and brine, leaving a 1/2- inch (1 cm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to esca pe. Add more h ot brine, 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 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 . F r e e z i n g  C a u l i f l o w e r
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. W ash and blanch cauliflower . P ack into containers, leaving a 1-inch
(2.5 cm) headspace. Remove air , label and seal. Freeze for up to 12 months.C o r n
NA TIVE T O THE AMERICAS,  corn is the second most cultivated food
plant in the wo rld, after wheat. First Nations peoples called it maize,
colonists called it corn (from th e Anglo-Saxon for “small particles” or the
German for “wheat”), and its Latin name is Zea mays. Cor n he ld signi ficant
practical and religious importance for Incan, Mayan and Aztec cultures. Sweet corn is a general class of corn that is grown for human consumption (as opposed to “field
corn,” which is intended for livestock). W ith some exceptions, mostly in the Standard  group, nearly
all corn sold today is a hybrid. G o o d  P r e s e r v i n g  V a r i e t i e s
Standard:  The oldest type of sweet corn; sugar turns to starch at peak of
maturity , or harvest; best eaten f resh immediately (within hours of picking). These cultivars are not best for p reserving unless you grow or bu y them and
process within hours of picking. “Golden Cross Bantam” is a yellow
heirloom variety . Sugary Extender:  Has more sugar than Standard types; retains sweetness
for 2  to 4 days;  delicate texture, fine for preserving; the popul ar “Peaches
and Cream” variety belongs to this group.Supersweet:  The se varieties have up to thr ee times the sugar content of
standard and can be stored for up to 10 days without the suga r turning to
starch; varieties preserve well. Synergistic:  A new breed, c ombining gene tically dif fering kernels on the
same ear; fine for preserving. Augmented Supersweet:  Th e newest b reed, combinin g multiple gene
types on Supersweet ears; fine for preserving. Pur chasing/Storing
1 lb (500 g) cor n in the husks yields about 1 cup (250 mL)
kernels. Y ou will need about 3 lb (1.5 kg) for each quart (1 L) jar . Look fo r heavy  cobs with fresh  green leaves that have not turned yellow
and dried out. The silk, or fine strands at the top of the ear , should be moist
and full. The kernels should not be bulging or split because th is indicates
over -maturity . The sugars in eating varieties of corn begin to change into starch
immediately after harvesting, although some sweet corn hybrids hold the
sugars longer . Ideally , corn sho uld be cooked and eaten within hours of
picking. T ransport and store in t he husk, in a cool place until rea dy to cook. Bring a lar ge p ot of water to  a boil and remove the husk just before
plunging into the water . Cover and cook for 5 minutes. Good W ith
Herbs such as parsley , chives, rosemary , basil, bay , thyme,
chervil, dill. Spices such as cumin, coriander , chile powder , cinnamon,
cloves, nutmeg. Other vegetables, such as onions, potatoes, celery , carrots,
peas, peppers, tomatoes, zucchini, garlic. Chicken, beef, fish, seafood, pork, lamb.Milk and cream, especially in chowders. Pr eparation
Remove husk and silk; trim stal k ends to about 1 inch (2.5 cm) . W ash ears
under cool running water . Blan ch whole baby corn “fingers” in boiling
water fo r 3 minutes for canning. Immerse in cold water for 3 mi nutes. Drain
and pat dry
Blanch whole medium-size ears in boiling water for 4 minutes, counting from when the water comes
back to the boil. Immerse in ice water for 4 minutes. Drain and pat dry . Remove kernels from the cob: Stand the ear on its wide stem end over a pie plate. Run a sharp knife
down the cob, cutting the kernels of f and letting them fall onto the plate. T o p repare cream-style corn: B lanch and cool for 4 minutes as directed
above. S et the ear over a pie plate and run a sharp knife down the cob,
removing the kernels at about one-half of their depth. T urn the knife andrun the blunt en d down the cob to remove the remainder of the  kernels and
collect the watery “milk” in the pie plate. Canning Corn
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 4 cups (1 L) cor n kernels or baby corn finge rs, bring 2
cups (500 mL) water or br oth to a boil. 3a. Pack corn kernels into jars either hot or raw . Make a Hot Pack:  A dd kernels (see previous page) to boiling water or
broth an d boil for 5 minutes, stir ring constantly . Remove from heat. Fill hot
jars one at a tim e with hot corn kernels and cooking liquid, leav ing a 1-inch
(2.5 cm)  headsp ace. Run a thin non-metallic utensil around the i nside of the
jar t o allow air to escape. Add corn or liquid, if necessary , to leave a 1-inch
(2.5 cm) headspace. W ipe sealing edge of jars with a clean, damp, lint-free
cloth. Position flat lids over the tops of jars and hand-tighten screw bands. OR
Make a  Raw Pack:  Fill  jars  with kernels (see previous page). Cover with
hot water or bro th, 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 corn
or li quid to keep the 1-inch (2.5 cm) headspace. W ipe sealing edge of jars
with a clean, dam p, lint-free cloth. Position flat lids over the top s of jars and
hand-tighten screw bands. 3b. Pack cr eam-style corn into jars hot. Use only  1-cup (250 mL) or pint (2-cup/500 mL) jars and only  pack using
the Hot Pack Method. Make a  Hot Pack:  Add cream-style corn (see previous page) to gently
boiling water or broth and boil  for 5 minutes. Fill hot jars w ith hot cornkernels a nd cook ing liquid, 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
corn and liquid t o keep the 1-inch (2.5 cm) headspace. W ipe sealing edge of
jars with  a clean, damp, lint-free  cloth. Position flat lids over the tops of jars
and hand-tighten screw bands. 3c. Pack whole baby corn fingers into jars hot. Make a  Hot Pack:  Add whole unblanched baby corn fingers to boiling
water or broth and boil for 3 minutes, stirring constantly . Re move from
heat. Us ing tongs, fill hot jars one at a time with hot baby c orn fingers,
shaking the jar to pack tightly . Ladle cooking liquid over top, 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 liquid, 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 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 . Adj ust water le vel (check manufacturer ’ s
instructions), lock lid and bring to a boil over medium-high  heat. V ent
steam for 10 minutes (check manufacturer ’ s instructions) then close vent. For kernels and baby corn fin gers:  Con tinue heating to achieve 10  lb (69
kPa) pressure and maintain pressure to process pint (2-cup/500 mL) jars for
55 minutes and quart (1 L) jars for 85 minutes. For cr eam-style corn:  Continue heating to achieve 10  lb (69 kPa) pressure
and mai ntain pr essure to process 1-cup (250 mL) and pint (2-cup/500 mL)
jars for 85 minutes. These times and pressure are b ased on using a weighted gau ge pressure
canner at 1,000 feet (305 m) or less. Check your altitude and manufacturer ’ s
instructions for variations. 5. Cool, Label and Stor e:  T urn of f heat; let pressure return to zero
naturally .
_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:

        Using mixer on low speed or hand mixer, pour molasses mixture
into the dry ingredients all at once and beat. Add egg and but ter and beat
until combined. Increase speed to medium and beat for 2 minutes. 3. S crape gingerbread batter in to prepared baking pan. Bake i n preheated
oven for 45 to 55 minutes if using a square baking pan, for 55 minutes to 1hour if using a lo af pan, or until cake tester inserted in centre of gingerbread
comes out clean. Let cool for 15 minutes on a wire rack. 4. T o serve: Cut gingerbread into squares or slices. Place 6 pieces onto
dessert plates. W rap remaining gingerbread tightly and reserve  for another
use. Cut pears in half, if whole, and remove core. Slice thinly leaving the
stem en d intact. Arrange a pe ar half in a fan on top of each piece of
gingerbread and  drizzle with 3  tbsp (45 mL) syrup. If using, top with a
dollop of whipped cream and garnish with orange rind knots. g i n g e r e d  a u t u m n  c o n s e r v eW ith so much pr oduce in abundance in early fall, I find that my pantry has
odd small amounts of fruit and vegetables—it seemed that I needed a
pr eserve that would use up the most popular ones. This r ichly fruity
conserve was my answer. Make it and use it for a cheese platter or meat
dish, or to add a sweet-savoury note to puddings and other baked desserts. MAKES 8 CUPS (2 L)
3 cups (750 mL) chopped cor ed pears (about 4)
2 cups (500 mL) chopped cor ed gr een or very tart apples (2 or 3)
1 cup (250 mL) chopped celery
1 cup (250 mL) chopped r ed bell pepper
1/3 cup (75 mL) chopped candied ginger
grated rind and juice of 2 large lemons
4 cups (1 L) granulated sugar
2–1/2 cups (625 mL) lightly packed br own sugar
1 tsp (5 mL) gr ound cinnamon 1/2 tsp (2 mL) gr ound coriander
2 pouches (each 3 oz/85 mL) liquid pectin
8 cinnamon sticks, each 2 inches (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 pan or canning  kettle, combine pears, apples, celery, red
pepper, ginger, lemon rind and l emon juice. Stir in granulated sugar, brown
sugar, cinnamon and coriander. Bring to a full rolling boil over high heat,
stirring constant ly. Stir in pect in and boil hard, stirring const antly, for 1
minute. Remove from heat and skim of f any foam.
Freezing or pickling are the recommended methods for preserving persimmons.
What is the recommended method for preserving persimmons?
No, it's not recommended to can Brussels sprouts, as it causes them to become strong-tasting and lose their texture.
Can you can Brussels sprouts?
Pickling and freezing are the best methods to preserve cabbage.
What is the best way to preserve cabbage?
No, it's not recommended to can corn, as it's best to cook and eat it immediately or freeze it.
Can you can corn?
The text suggests that you can use a combination of herbs like oregano, sage, thyme, rosemary, chervil, and bay leaves, as well as spices like cumin, coriander, nutmeg, and cinnamon.
Which spices and herbs complement the flavor of the Brussels sprouts?