Add
sugar , 1 cup (25 0 mL) at a time, stirring until the sugar has bee n dissolved
before adding the next cup. Boil lightly , stirring occasionally , for 10 to 15
minutes or until the mixture is thickened and is reduced to about 3 cups
(750 mL). Do not overboil. 6. Fill hot jars, leaving a 1/4-in ch (5 mm) headspace. W ipe rims, top with
flat lids and scre w on metal rin gs. Let cool on a towel or wire rack. Label
and store in the refrigerator for up to 3 months. Use: Substitute Sweet Raspberry V inegar for rice vinegar in stir-fry dishes
and fruit salads.s w e e t  r a s p b e r r y  v i n a i g r e t t e
T ry one  of the nut oils—hazelnut, almond or walnut—in plac e of vir gin
olive oil in this sweet and tangy dr essing. It’ s lovely on fruit and in light
spring salads with baby arugul a and other spring gr eens. Drizzle it over
avocado, aspara gus and almonds or walnuts. It is a beautiful r e d, with just
the right amount of tangy sweetness. MAKES 1/2 CUP (125 ML)
1/3 cup (75 mL) nut oil (see above)
3 tbsp (45 mL) Sweet Raspberry V inegar ( sweet raspberry vinegar )In a  jar with a tight-fitting lid, combine nut oil and vinegar . Put the lid on
and shake well. Fr eezing Raspberries
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Dry Pack
a) If  you  want whole raspberries  to decorate cakes or for use in fruit salads,
the best way to ensure that they hold their shape during freezing is to fast-
freeze them individually . Arrange washed, completely dry berries in a
single la yer , without touching each other , on a cookie sheet. Fast-freeze for
1 hour . Pack int o freezer containers (no need to leave headspace). Squeeze
out air; seal, label and return to freezer . or
b) Fill pint (2 -cup/500 mL) or quart (1 L) freezer containers with
raspberries to within 3 to 4 inches (7 to 10 cm) of the top. Pour dry
granulated suga r 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.OR
Pack in Syrup:  In a saucepan, combine 2-1/2 cups (625 mL) granulated
sugar and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and gen tly boil for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) freezer containers with raspberries to within 3 to
4 inches (7 to 10 cm) of the top of the container . Pour syrup ove r top; use 1
cup (250 mL) syrup per quart (1 L) of prepared fruit. Squeeze out air; leave
1-inch (2.5 cm) headspace. Seal, label and freeze. OR
Crush:  U sing a potato masher , crush raspberries in a non-reactive bowl (or
for s eedless purée, press through  a fine sieve into a non-reactive bowl). For
every qu art (1 L) of crushed ra spberries, add 1 cup (250 mL)  granulated
sugar . Stir until the sugar is diss olved. Pack into freezer containers, leaving
a 1-inch (2.5 cm) headspace. Seal, label and freeze.R h u b a r b
I LIST RHUBARB (RHEUM RHABARBARUM)  as a fruit because of the
way we use it, but in fact it is a vegetable belonging to the  buckwheat
family of plants. This is a plant that I see in both rural and c ity gardens
everywhere in southwestern O ntario, where I live, and all across North
America (except for southern states) because it thrives in climates where the
temperatures dip below 40°F (4°C). In the early spring, when not much else is happening in the garden, plump,
oval bubblelike  growths are emer ging from the rhubarb crowns in the
barely thawed earth, sometimes even through snow . If you watch closely ,
you can see that the thin membrane of the rusty red bubble splits under the
pressure of the growing sprout and a tightly curled red, purple o r green leaf
bursts forth. From that stage, it is usually less than a month be fore we can
begin to harvest the tart stalks of rhubarb. Each variety has slightly varying
degrees of tartness, but overall this is a crop that requires som e degree of
sugar coating. Essential:  Leaves are poisonous. Good Pr eserving V arieties
Rhubarb varieties are classed as red, green or speckled (pink ), with red
being th e most widely available . All rhubarb varieties stand up  well to the
rigours of canning and freezing. Some of my favourites are listed below . Canada r ed:  P roduces shorter , more slender stalks than other varieties, but
is tender and very sweet, with good red colour .Cherry Red (also known as Cherry or Early Cherry):  Lon g, t hick stal ks
that are a rich red inside and out; an excellent variety for prese rving; juicy ,
tender and sweet. Crimson Red (also called Crimson, Crimson Cherry or Crimson
W ine):  Grows tall; plump, brightly coloured red stalks. valentine:  Good hearty va riety for canning; has broad, deep red stalks tha t
retain a good rosy colour when cooked; somewhat lower in acid than other
red varieties. victoria:  A speckled type that produces medium stalks that are sweet and
not toug h or stringy . Although there is some variation in stalk colour
depending on the cultivar , in g eneral the light green stalks d evelop pink
speckling, especially at the bottom. Pur chasing/Storing
• 1 lb (500 g) trimmed rhubarb yields 2 cups (500 mL) coarsely cubed
rhubarb. • Y ou will need 1-1/2 lb (750 g) for each quart (1 L) jar . Select firm, crisp, thin stalks that are 8 to 15 inches (20 to 38 cm) long. Cut
rhubarb should snap when bent. T o harvest, twist of f the leaf stalk at the soil
line, cut of f and safely dispose of the leaf. Rhubarb can be stored for up to 2
weeks if tightly covered and kept in the crisper drawer of the refrigerator . Good W ith
• Herbs such as bay , chervil, tarragon, sweet cicely . • Sweet seasonings such as cinnamon, ginger , cloves, nutmeg, vanilla. • Savoury spices such as cardamom, cumin, coriander . • Other fruit, such as strawberries, raspberries, peaches, nectarines, apricots,
prunes, plums. • T oasted almonds, pecans and walnuts, currants. • Egg puddings and custards.• Game birds such as goose, duck, pheasant, quail, grouse, partridge, guinea
fowl. Pr eparation
Even if grown or ganically , rhubarb is still a plant that contacts the soil while
growing, so it sh ould be washed before using. Swish rhubarb in  a sink full
of c ool water to which a drop or two of food-safe liquid soa p has been
added. R inse well, drain and pat dry . Cut stalks into 1/2- to 1-inch (1 to 2.5
cm) pieces. Canning Rhubarb
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. Stew with Sugar:  I n a M aslin pa n or canning kettle, combine 1/2 cup
(125 mL) granulated sugar for every 4 cups (1 L) of rhubarb chunks. Let the
mixture stand at room temperat ure until the juice appears. This  could take
30 minutes or longer , depending on the amount of rhubarb. Bring to a boil
over medium-high heat; remove from heat and skim of f any foam.3. Pack rhubarb into jars hot  (the tartness of rhubarb requires that it be
stewed with sugar and not packed raw). Hot Pack Method:  Fill hot jars with stewed rhubarb, leaving a 1/2-inch (1
cm) headspace. Run a non-metallic utensil around the inside of the jar to
allow air to esca pe. Add more hot rhubarb, if necessary , to leave a 1/2-inch
(1 cm) headspace. W ipe sealing edge of jars with a clean, damp, lint-free
cloth. Position flat lids over the tops of jars and hand-tighten screw bands. 4. P r ocess rhubarb in a canner :  Use  a Boiling W ater Canner according to
the chart below . OR
Process rhubarb 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. r h u b a r b  o r a n g e  c h u t n e yBeing a cool-season per ennial, r hubarb thrives in r egions that have
temperatur es below 40°F (4°C), because this is essential for the plant to
br eak do rmancy . I think every C anadian has a r hubarb story . Mine involves
a small bowl of sugar , a stalk of r hubarb and a quiet space between the
gar den and the or char d—a delic iously sweet-sour memory of simple times. A good r hubarb patch will pr oduce for a decade or mor e.
MAKES 8 CUPS (2 L)
8 cups (2 L) chopped fr esh rhubarb
3 cups (750 mL) coarsely chopped onions
2 cups (500 mL) golden raisins
1–1/2 cups (375 mL) cider vinegar
2 tbsp (25 mL) grated orange rind
3/4 cup (175 mL) fr eshly squeezed orange juice
1/4 cup (50 mL) fr eshly squeezed lemon juice
6 cloves garlic, finely chopped
2 tbsp (25 mL) finely chopped fr esh gingerr oot
3 cups (750 mL) granulated sugar
3 cups (750 mL) lightly packed br own sugar
1 tbsp (15 mL) pickling salt
1 tbsp (15 mL) mustard seeds
2 tsp (10 mL) gr ound allspice
2 tsp (10 mL) gr ound coriander
1 tsp (5 mL) hot r ed pepper flakes, or to taste
1/2 tsp (2 mL) gr ound cinnamon
1/4 tsp (1 mL) gr ound cloves
 
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 pan or canning kettle, combine rhubarb, onio ns, raisins,
vinegar , orange rind, orange juice, lemon juice, garlic and ginger . Bring to a
boil over high heat, stirring cons tantly . Add granulated and brown sugars, 1
cup (250 mL) at a time, stirring to dissolve before adding th e next cup. Reduce heat and boil gently , stirring occasionally , for 45 minute s. Add salt,
mustard seeds, allspice, coriander , red pepper flakes, cinnamon  and cloves. Boil ge ntly , stirring frequently , for about 40 minutes or until mixture
thickens enough to mound on a wooden spoon. 3. S kim of f and discard any foam. Fill hot jars, leaving a 1/4-i nch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to esca pe. Add more hot chutney , if necessary , to leave a 1/4-inch
(5 m m) headspace. W ipe rims, top with flat lids and screw on metal 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 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 very goo d condiment with game and wild meats; the tar tness of the
rhubarb cuts through the fat of duck and goose meats and m ellows dark
turkey meat. g r i l l e d  r h u b a r b  o r a n g e  c h i c k e n
b u r g e r s
In th e summer , g rilled chicken br easts ar e an easy and healthy  alternative
to hamb ur gers. I keep boneless, skinless chicken br easts in a fr eezer bag,
separated by waxed paper so that no matter how many people dr op by , I
always h ave an easy grilling di nner solution. The r hubarb lends a sweet-
tart taste to chicken or game bir ds. Let the chicken thaw in the chutneyovernight in the r efrigerator or at r oom temperatur e for about 2 hours
befor e g rilling time. Sometime s I have rushed the thawing pr ocess and
found that if chicken br easts ar e grilled when just slightly fr ozen, they stay
moister during the dry cooking. Just be sur e that they ar e cooked thr ough. Chicken br easts  ar e done when the juices run clear and ther e is no sign of
pink or r edness. Be sur e to pass extra chutney for guests to a dd to their
“bur ger .”
MAKES 4 SER VINGS
2 boneless, skinless chicken br easts, halved lengthwise
1/4 cup (50 mL) Rhubarb Orange Chutney
1 tbsp (15 mL) olive oil + extra for brushing
4 burger buns or 8 baguette slices
4 slices brie cheese, at r oom temperatur e r oasted r ed pepper or tomato
slices, and mixed salad leaves, to serve
 
1. In a shallow  dish, lay out the chicken breasts in single la yer . Spoon
Rhubarb Orange  Chutney over t op and let stand, covered, for 30 minutes at
room temperature or overnight in the refrigerator . 2. Heat the olive oil in a cast iron grilling pan on high or heat barbecue to
high. Ch ar -grill the chicken for 2 minutes per side or until coo ked through
(see above). 3. Mean while, b rush the bun halves with oil and grill for 1 minute or until
lightly t oasted. Cover lower bun halves with grilled chicken and top with
softened brie. Let guests top their own sandwiches with roasted  red pepper ,
tomato and greens.r h u b a r b  a n d  r a s p b e r r y  j a m
The combination of tart r hubarb and pur e raspberry sweetness is balanced
by the apple in this jam. It can be used to top brie in a sandwi ch or salad,
and also  steps into br eakfast duty for topping pancakes, waffles, scones and
muffins. The taste is very fruity . MAKES 6 CUPS (1.5 L)
3 cups (750 mL) chopped fr esh rhubarb
3 cups (750 mL) fr esh raspberries
1 cup (250 mL) finely chopped cor ed peeled apple
4 cups (1 L) granulated sugar
3 tbsp (45 mL) fr eshly squeezed lemon juice
1 pouch (3 oz/85 mL) liquid pectin
 
1. In a Maslin pan or canning  kettle, combine rhubarb, raspberries and
apple. Add sugar and lemon juice. Stir well and let stand at room
temperature until the juice appears, about 20 minutes.2. M eanwhile, heat four 1-cup (250 mL) jars in boiling water , a nd scald the
lids, lifter , funnel and tongs ( Boiling W ater Method, Step by Step ). 3. B ring fruit mixture to a full rolling boil over high he at, stirring
constantly . Stir in the pectin. Boil hard, stirring constantly , fo r 1 minute. Skim of f and discard any foam . Fill hot jars, leaving a 1/4-inch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to escape. Add more hot jam, if necessary , to leave a 1/4-inch (5
mm) he adspace. W ipe rims, top with flat lids and screw on metal 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 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: Ric h red and sweet-tart in taste, this is a surprisingly de licious jam
to s pread on muf fins and s erve with scrambled eggs. It brightens
everything you team it with. Fr eezing Rhubarb
1. Blanch Rhubarb:  W a sh, trim and  cut into 1-inch (2.5 cm) chunks or
lengths to fit the  freezer package you will be using. Blanch in boiling water
for 1  mi nute, timing after the water returns to a boil. Immerse in  cold water
for 1 minute. Drain and pat dry . 2. P ack in Syru p:  I n a sau cepan, combine 2-1/2 c ups (625 mL) granulated
sugar and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and gen tly boil for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) freezer bags or jars with chunks or lengths to
within 3 to 4 inches (7 to 10 cm) of the top of the bag. 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. ORDry-Pack, Unsweetened:  Fill  pint (2-cup/500 mL) or quart (1 L) freezer
bags with rhubarb chunks or rhubarb lengths to within 3 to 4 inches (7 to 10
cm) of the top o f the bag. Squeeze out air; leave 1-inch (2.5 cm) headspace. Seal, label and freeze.S t r a w b e r r i e s
LIKE THE RASPBERR Y , T HE CONE-SHAPED STRA WBERR Y  is
an a ggregate fruit with about 100 tiny seeded fruits gathere d around a
central hub, called a “peduncle .” Jams and preserves are often  strained in
order to remove the seeds. Anglo-Saxons had their stréawbr erige,  the
French still have their fraises de bois  (wood strawberries from woodland
meadows), and North Americans have Fragaria vesca Americana,  a native
wild strawberry still considered the tastiest of all varieties now in existence. Good Pr eserving V arieties
The stra wberry came into cultivation in Europe around the end  of the 13th
century . Explorers of the New W orld discovered a lar ge variety , Fragaria
vir giniana,  wid ely used and cultivated by  Natives, and brought it back t o
Europe to be bred with the smaller varieties. New varieties of the succulent
heart-shaped delicacy were dev eloped only 200 years ago, with more than
1,000 types springing from two European and two New W orld berries. Depending on the variety , straw berry plants bear fruit from earl y , to mid, to
late in the season, so your local growers could have strawberrie s from June
to J uly . The d ay-neutral strawberry plant is an everbearin g type that
produces fruit from June through October . Flavour , size and fles h quality of
strawberries wil l vary with soil and weather conditions from yea r to year , as
well as with the  age of the plants. Most varieties are great for f reezing and
for making preserves. Allstar:  L ar ge-size late variety; orang e-red colour; firm flesh with very
good flavour .Annapolis:  Medium- to lar ge-size early va riety; orange to red; plump and
firm berries. Evangeline:  Medium-size early variety; beautiful fruit, firm skin, pleasing
shape, with lar ge green, easy-to-remove calyx; the berries are richly
aromatic. Glooscap:  Medium- to lar ge-size early var iety; dark colour with pale raised
seeds; decaps easily , making it good for freezing. Seascape:  Day-neutral variety with very lar ge berry; peaks in August and
early September; bright, light red fruit with excellent flavour; good for
freezing. Pur chasing/Storing
1 lb (500 g) yields 2 cups (500 mL) sliced strawberries. Strawberries should be dry , evenly shaped and firm (not hard) , with even
bright red colour . Berries with green spots or white around the crowns do
not ripen well after they are picked. Strawberries are very per ishable and
should b e transp orted from the market in a cooler . Store only i f necessary ,
unwashed, for one or two days in the refrigerator; they deteriorate at room
temperature. Good W ith
• Anise herbs such as tarragon, chervil and sweet cicely . • Peppery seasonings such as nasturtium, watercress, black pepper . • Semi-hard cheeses such as Gouda, Jarlsber g.
• Other fruit, such as apricots, peaches, nectarines, rhubarb. • Other berries, such as blackberries, blueberries, loganberries, mulberries,
raspberries. • T oasted walnuts, pine nuts and sunflower seeds; chocolate; lemon and
citrus desserts. • Balsamic vinegar .• Chicken; mild fish such as haddock, tilapia, orange roughy , sole. Pr eparation
Do n ot wash str awberries until just before preserving. Remove  caps (hull). Using a sieve, h old 1 or 2 quarts (1 or 2 L) at a time under ligh tly flowing
cool water for a few seconds. Do not soak. Drain and pat dry . Canning Strawberries
Because of the high water conte nt of strawberries, canning them produces a
poor -quality pro duct. The texture becomes mushy and the colour brownish,
making them unappealing, so I r ecommend preserving them in jams, jellies,
spreads, compotes and other forms. Crushing Fruit for Jam and Sauce
When a smooth textu re is desired (and the juice from soft fruit must be extracted
when making jelly), t he fruit is crushed or mashed. T o crush soft fruit, wash and trim
as dir ected for each fruit. Arrange fresh fruit in a single layer in a lar ge flat dish (a
glass pie plate works well) or in a lar ge mixing bowl. Using a potato mash er , crush small whole berries or halved lar ger strawberries
until soft and pulpy . Measure each lot as you crush it and transfer to a non-reactivebowl or the pan. Continue to crush fresh fruit until you have the amount needed for
the recipe. s t r a w b e r r y  s a u c e
I have included dir ections for both fr eezing and canning this delicious
sauce because I like the convenience of having an easy dessert solution with
the twist  of a lid. But I know that other people, much mor e or ganized than I,
pr efer t o save pr eparation time by fr eezing it. Either way , having a
strawberry sauce r eady for any dessert, waffle or pancake I thr ow at it is
very satisfying. Y ou can halve the r ecipe by using half the amount of
strawberries, lemon, sugar and br own sugar but keeping the amounts for
the molasses and Sweet Raspberry V inegar the same. MAKES 8 CUPS (2 L)
8 cups (2 L) halved fr esh strawberries
grated rind and juice of 1 lemon
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) packed br own sugar
1 tbsp (15 mL) molasses
1 tbsp (15 mL) Sweet Raspberry V inegar ( sweet raspberry vinegar  or
stor e-bought) or balsamic vinegar
In a Maslin pan or canning kettle, crush strawberries with a potato masher
( Strawberries ). A dd lemon r ind and lemon juice. Stir in granulated and
brown s ugar , molasses and raspberry vinegar . Bring to a full rolling boil
over hig h heat, stirring until the sugar dissolves. Boil hard, stirring
occasionally , for 15 minutes. Skim of f and discard any foam. If fr eezing:
Let cool and la dle into four 1-pint (2-cup/500 mL) freezer containers. Squeeze out air; leave 1-inch (2.5 cm) headspace. Seal, label and freeze.If canning:
 
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. 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 sauce, if necessary , to leave a 1/4-inch (5 mm) headspace. W ipe rims,
top with flat lids and screw on m etal rings. Return jars to the hot water bath,
topping up with hot water if necessary . Bring to a full rolling boil and
process jars for 10 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 . Use: On ce you have this in your freezer or pantry , you will fin d dozens of
ways to serve it . At breakfast or brunch, top waf fles, panca kes, crêpes,
muf fins, cof fee cakes, scones a nd other baked products or egg y puddings. Piped out of a  squeeze bottle or drizzled over warm cakes, it lends a
professional finish to desserts. Mix it with oil and vinegar for a fruit
dressing. c l a s s i c  s t r a w b e r r y  j a m  w i t h  p e c t i n
Natur e works in wondr ous way s. Whether by accident or by design, the
delicately lacy-l eaved herb sweet cicely happens to be at its peak during
strawberry seas on. Sweet cicely  (Myrrh is odora ta, Spring Herbs ) , with its
sweet anise flavour , is the perfect foil for the fr esh, tart flavour of
strawberries. For fr esh eating, use sweet cicely gener ously—3 or 4 tbsp (45
or 5 0 mL) cho pped fr esh per cup (250 mL) of fr esh strawb erries. For
pr eserving, use considerably less, as I have done her e.On the other hand, fr esh Fr ench tarragon  (Artemesia dracunculus sativa,
adds a sophisticated, peppery zing to fr esh and cooked strawberry dishes,
but u se i t sparin gly—about 1 tbsp (15 mL) chopped fr esh tarragon for every
1 cu p (2 50 mL) of fr esh strawberries. In this r ecipe, I am judicio us with the
tarragon because it will have lots of time to infuse the jam as it sits in the
jam cupboar d.
In my view , ther e  ar e thr ee ways  to make classic strawberry jam , a favourite
of almo st everyone. The traditional way was to add some tart cooking
apples for their natural pectin and boil the fruit mixtur e long in or der to
make the jam set. That was the only way to get a thick, jammy textur e, but it
did a lter the pur e taste of the strawberries. Once powder ed and  liquid fruit
pectin b ecame a vailable to home cooks, sometime in the first  half of the
20th century , it was possible t o use low-acid fruit such as strawberries
without adding high-acid apples or citrus peel, and the r esult was a pur e,
mor e strawberry-tasting jam. Nowadays, again thanks to food science, we
ar e able  to r educe (or actually  eliminate) the amount of sugar in jam by
using no-sugar -needed pectin. Pr edictably , my pr efer ence falls in the middle
of th e r o ad: pur e fruit and sugar , using commer cial pectin to help it set. But
because ther e ar e people who, for health r easons (T ype 2 diabetes for one),
have not  enjoyed  the taste of homemade jam for a long time, I a m including
the method for making no-sugar strawberry jam ( low- or no-sugar
strawberry jam ). MAKES 8 CUPS (2 L)
5 cups (1.25 L) crushed strawberries
2 tbsp (25 mL) fr eshly squeezed lemon juice
1 pkg (1–3/4 oz/49 to 57 g) fruit pectin crystals
7 cups (1.75 L) granulated sugar
3 tbsp (45 mL) finely chopped fr esh sweet cicely or tarragon, optional
 
1. Heat eight 1-c up (250 mL) ja rs in boiling water , and scald the lids, lifter ,
funnel and tongs ( Boiling W ater Method, Step by Step ).2. In  a Maslin p an or canning ke ttle, combine strawberries and lemon juice. Sprinkle pectin over fruit and stir until dissolved. Bring to a full  rolling boil
over hig h heat, stirring constantly Add sugar in a steady stream, all at once
and stirring constantly . Return to a full rolling boil that cannot be stirred
down. B oil, stirr ing constantly , for 1 minute. Remove the pan from the heat
and stir in sweet cicely , if using. Stir for 5 minutes. 3. S kim of f and discard any foam. Fill hot jars, leaving a 1/4-i nch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to esca pe. Add more h ot jam, if necessary to leave a 1/4-inch (5
mm) he adspace. W ipe rims, top with flat lids and screw on metal rings. Return j ars to the hot water ba th, topping up with hot water if necessary
Bring to  a full r olling boil and process jars for 10 minutes ( Boiling W ater
Method, Step by Step ). 4. Remo ve cann er lid and wait 5 minutes before removing jars t o a towel or
rack to cool completely Check seals, label and store in a cool place for up to
1 year . l o w -  o r  n o - s u g a r  s t r a w b e r r y  j a m
If you use No Sugar Needed Fruit Pectin, you can choose to e ither lower
the amo unt of sugar or elimi nate the sugar altogether by substituting
artificial granular sugar r eplac ement. What follows is the r ecipe for using
no sugar . MAKES 4 CUPS (1 L)
4 cups (1 L) crushed strawberries
1 cup (250 mL) unsweetened apple or white grape juice
1 pkg (1.75 oz/49 to 57 g) No Sugar Needed Fruit Pectin
1 cup (250 mL) low-calorie granular sweetener
 1. Heat five 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 Maslin p an or canning k ettle, combine strawberries and apple juice. Sprinkle pectin over fruit and stir until dissolved. Bring to a full  rolling boil
over hig h heat, stirring constantly . Boil, stirring frequently , for 5 minutes. Remove the pan from the heat and stir in sweetener . 3. S kim of f and discard any foam. Fill hot jars, leaving a 1/4-i nch (5 mm)
headspace. Run a thin non-metallic utensil around the inside of the jar to
allow air to escape. Add more hot jam, if necessary , to leave a 1/4-inch (5
mm) he adspace. W ipe rims, top with flat lids and screw on metal 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 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 . s t r a w b e r r y  c a p p u c c i n o
If you have fr ozen strawberries, they actually work better than fr esh in this
smooth drink because blending in fr ozen fruit will make it thicker . This
drink is quick, e asy and so good  for you. The strawberry jam intensifies the
strawberry flavour but is not absolutely essential. MAKES 2 SER VINGS
2 cups (500 mL) chopped fr esh or fr ozen strawberries
1 cup (250 mL) vanilla yogurt
1/4 cup (50 mL) Classic Strawberry Jam ( classic strawberry jam with
pectin ) or Strawberry SauceIn a blender , com bine strawberr ies, yogurt and strawberry jam. Blend until
smooth. s c o n e  w e d g e s  w i t h  s t r a w b e r r y  j a m
Still a spring ritual in chur ch ba sements and community halls all over rural
Canada, invitingly homey strawberry festivals launch buckets of local
strawberries to war d a delectable end. Once sliced and sugar ed, they
virtually float atop homemade flaky biscuits or scones cr owned with gr eat
dollops of r eal whipped cr eam. 2 baking sheets, lightly oiled
Pr eheat oven to 425°F (220°C)
MAKES 16 SCONE WEDGES
2 cups (500 mL) unbleached all-purpose flour
1/3 cup (75 mL) granulated sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
6 tbsp (90 mL) cold butter
3/4 cup (175 mL) dried currants
1/2 cup (125 mL) heavy (whipping) cr eam or milk
2 large eggs, beaten
1 cup (250 mL) Classic Strawberry Jam ( classic strawberry jam with
pectin  or stor e-bought)
3 cups (750 mL) whipped cr eam
 
1. In  a mixing bowl, sift together flour , sugar , baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture
resembles coarse crumbs. Add currants and toss to combine.2. Whisk cream and eggs. Make a well in the centre of the flour mixture and
pour in the egg mixture all at o nce. Using a fork, mix the wet ingredients
into the dry ingredients until th e dough begins to clump toget her . Lightly
knead th e dough in the bowl with your fingertips for about 10 s econds. Do
not overmix the dough or the scones will be tough. 3. T urn out the dough onto a lightly floured surface and divide into 2 pieces. Using y our hand s, form one pie ce into a ball and flatten it to form a circle
measuring 5 inches (12 cm) in diameter and 3/4 inch (2 cm) thi ck. T ransfer
the f lattened disc to a prepared baking sheet. Cut the circle of d ough into 8
wedges. Using a metal spatula, move the wedges around the pan, to allow
about 1 inch (2. 5 cm) of space between each. Repeat with the s econd piece
of dough. 4. Bake in preheated oven for 8  to 12 minutes or until puf fed and lightly
brown around the edges. Be care ful not to overbake and burn the wedges on
the bottom. T ransfer to a cooling rack and let cool for 2 to 3 minutes. 5. T o serve: Cut  a scone wedge in half. Drop 3 tbsp (45 mL) stra wberry jam
over the bottom piece. Replace  the other wedge and top with a dollop of
whipped cream.s t r a w b e r r y  r h u b a r b  f r e e z e r  p i e  f i l l i n g
For this sweet-tart pie filling,  the r hubarb is stewed until it forms a
sweetened, thic k sauce in which the strawberries float. Do bring the
strawberries to a boil, but as so on as they r each that point, r emove the pan
fr om the  heat altogether to keep them somewhat intact. If the strawberries
ar e sma ll, leave  them whole; ot herwise cut lar ge ones in half. Thr ee cups
(750 mL) of fr ozen filling will fill a standar d 9-inch (23 cm) pie. MAKES ENOUGH FOR TWO 9-INCH (23 cm) PIES
5 cups (1.25 L) chopped fr esh or fr ozen rhubarb2 cups (500 mL) chopped apple
juice of 1/2 orange
juice of 1/2 lemon
1/2 tsp (2 mL) salt
1–1/2 cups (375 mL) packed br own sugar
1 cup (250 mL) granulated sugar
8 cups (2 L) fr esh strawberries, whole if small, halved if large
 
1. In a Maslin pan or canning kettle, combine rhubarb, apple, orange juice
and lem on juice . Sprinkle salt o ver top and let stand at room temperature
for 30 minutes. S tir in the brown  and granulated sugars. Bring to a boil over
medium-high, stirring constantly . Reduce heat and boil gently for 10 to 15
minutes or until rhubarb is tend er and mixture is thick. Add strawberries
and bring to a boil. Remove from heat and let cool. 2. Divid e pie filling between tw o 1-quart (1 L) freezer bags. Press out air
and seal . Shape  into two empty  pie plates, label and freeze. Remove pie
plates when filling is frozen. Use: As delightful as pies and galettes are ( strawberry rhubarb galette ),
you don’ t have to make them in order to use this sweet-tart filling. Y ou
can hea t it and spoon it over custard, yogurt or ice cream; use it to top
cheesecake or as a sauce for chocolate mousse, cakes and other desserts. Having it in the freezer has saved me from dessert-less dinners many
times. T o Make Strawberry Rhubarb Pie:  T haw a 3-cup (750 mL) container of
Strawberry Rhu barb Freezer Pie Filling and mix it with 2 tb sp (25 mL)
quick-cooking tapioca. Preheat oven to 400°F (200°C). Line a 10-inch (25
cm) pie plate w ith pastry (see Strawberry Rhubarb Galette, strawberry
rhubarb galette ) or purchase a 9-inch (23 cm) pie shell. Fill the shell with
the strawberry rhubarb filling. D ot the top with 2 tbsp (25 mL ) butter , cut
into sma ll pieces . Make an open  lattice pastry top for the pie or  cut a round
of foil about 8 inches (20 cm) in diameter and place in the centre of the pie.Bake in preheate d oven for 20 minutes. Reduce heat to 350°F (180°C) and
bake for 30 to 40 minutes or until pastry is golden and filling is bubbly
W ait until the rhubarb has thickened before adding the strawberries because if you cook both at the
same time, the strawberries will soften to a jam consistency . I like to fill a freezer bag with 3 cups (750 mL) of filling and freeze it in a pie plate so that when the
filling is frozen and the pie plate is removed, the filling is frozen roughly in the shape of the dish. I
can then fill the pastry with partially thawed filling and bake for a bit longer than if the filling were
completely thawed.s t r a w b e r r y  r h u b a r b  g a l e t t e
Ther e ar e a few interpr etations of what a galette actually is. In France it
can mean a lar ge buckwheat cr epe that is filled with cooked meats or fish,
cheese a nd vege tables or with s weet fruits like apples or berri es. At other
times, a  galette  describes any number of flat, rustic cakes or tarts. Puff
pastry s quar es spr ead with mascarpone cheese or almond paste, topped
with sliced apples and glazed with honey or simple syrup ar e an elegant
type of galette. H er e in North Am erica, we use the term for a fruit-filled tart
wher e the bottom pastry is folde d up over the filling. I find that  r olling one
big bottom pastry disc is easier : less pastry to mess with and the r esult is
delightfully whimsical and informal. 9-inch pie plate
Pr eheat oven to 400°F (200°C)
MAKES 1 GALETTE PLUS P ASTR Y FOR ONE MORE
2–1/2 cups (625 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) gr ound cardamom
1/2 cup (125 mL) unsalted butter , cut into 1/2-inch (1 cm) pieces, chilled
2/3 cup (150 mL) ice water
3 cups (750 mL) Strawberry Rhubarb Fr eezer Pie Filling , thawed 1/3
cup (50 mL) tapioca
 
1. In a lar ge bowl, combine flour , sugar , salt and cardamom. Us ing a pastry
blender or 2 knives, cut in the chilled butter until pieces are the s ize of peas. If using a food processor to ble nd in the butter , use the pulse button (or an
on/of f m otion) a nd blend until the butter is evenly distributed  but still in
pieces about the size of sugar cubes.2. Add ice water all at once to th e flour and butter . Mix the ingredients until
they begin to co me together as dough. If you are using a food processor ,
add the water all at once through the opening in the lid with  the motor
running. Be careful not to overm ix or the pastry will be tough. Gather the
dough into a ball with your hands. 3. Cut the dough in half and shape it into 2 discs. W rap the discs in plastic
wrap an d refrige rate for at least  1 hour . (This recipe makes enough dough
for 2 tarts; you can freeze one of the discs for future use if you like, for up
to 2 months. Thaw in the refrigerator 1 day before using.) 4. U nwrap one pastry disc. On a lightly floured surface, roll out disc until it
is about 1/4 inc h (5 mm) thick . Using 2 lifters, or rolling it around the
rolling pin, transfer it to a 9-inch (23 cm) pie plate, allowing th e excess to
hang ov er the sides. Press the dough so that it lines the bottom and sides of
the plate. Combine pie filling and tapioca. Pour the mixture into the pie
shell. Li ft up the overhanging pa stry edges and fold toward the centre of the
pie, pleating the dough as neede d to make it fit. This folded-over pastry will
partially cover the filling, leavin g an open central portion where the filling
will show . 5. Bake in preheated oven for 2 0 minutes. Reduce heat to 350 °F (180°C)
and bake for 30 to 40 minutes or until pastry is golden and filling is bubbly . Fr eezing Strawberries
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 and 4 cups (1 L) water . Bring to a gentle boil over high heat, stirring
frequently . Redu ce heat and gen tly boil for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) freezer containers with whole or halved
strawberries to within 3 to 4 inches (7 to 10 cm) of the top. Pour syrup over
top; use 1 cup (2 50 mL) syrup p er quart (1 L) of prepared fruit. Squeeze out
air; leave 1-inch (2.5 cm) headspace. Seal, label and freeze.OR
Dry Pack:
a) If  you want whole strawberries to decorate cakes or for use in fruit
salads, the best way to ensure that they hold their shape during freezing is to
fast-freeze them  individually . Arrange completely dry berries  in a single
layer , wi thout to uching each other , on a cookie sheet. Fast-freeze  for 1 hour . Pack into freezer containers (no need to leave headspace); sque eze out air . Seal, label and return to freezer . b) Fill pint (2-cu p/500 mL) or quart (1 L) freezer containers with whole or
halved strawberries to within 3 to 4 inches (7 to 10 cm) of the top. Pour dry
granulated suga r 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. OR
Crush:  Usi ng a potato  masher , crush strawberries in a non-reactive b owl
(or f or s eedless purée, press through a fine sieve into a non-rea ctive bowl). For every quart (1 L) of crushed strawberries, add 1 cup (250 mL)
granulated sugar and 1 tbsp (15 mL) lemon juice. Stir until the sugar is
dissolved. Pack into freezer containers, leaving a 1-inch (2.5 cm)
headspace. Seal, label and freeze.A r t i c h o k e s
YOU MIGHT  THINK THA T AR TICHOKES R ESEMBLE
THISTLES,  and  you would be right. These perennial plants belong to the
sunflower family , of which thistles are members. Globe artichokes (Cynara
scolymus)  are the unopened flower buds o f the plant. Although traditionally
harvested in the spring, artichokes are now available year -round in some
places, with peak seasons being spring and fall. The Jerusalem artichoke,
also known as sunchoke, is a tuber and not suitable for canning. Good Pr eserving V arieties
Big Heart:  Con ical with a wide base, this a rtichoke is thornless and easy to
prepare for preserving; available early spring, summer and fall. Desert Globe:  W inter and early spring availability; plump heavy hearts. Gr een Globe:  From California and available year -round, the roundish
globe-shaped varieties are prevalent in winter and spring; the conical,
thornier varieties are available in summer and fall. Pur chasing/Storing
• 1 globe artichoke weighs about 1 lb (500 g), about half that when
trimmed. • Y ou will need 3 to 4 lb (1.5 to 2 kg) for each quart (1 L) jar . Artichokes are actually flower buds, and the bracts (green petal-like leaves)
should be tightly closed when you buy them. Select artichokes that are firm
and heavy for their size because that indicates a lar ge edible heart. W inter
harvests may show frost damage (bronze or brown tinges) o n the outer
bracts, a cosmetic defect only (many people prefer the nuttie r flavour offrost-damaged artichokes). Keep moist: store in the refrigerator wrapped in
a damp towel for up to 1 week, but try to preserve them as soon as possible. Good W ith
• Lemon herbs such as lemon balm, lemongrass, lemon verbena. • Savoury seasonings such as coriander , cumin, parsley , raspberry vinegar . • All cheeses, especially Parmesan, Gruyère, pecorino and goat cheese. • Sauces such as aïoli, tartar sauce, Asparagus Sauce. • Other vegetables, such as eggplant, asparagus, tomatoes, onions, zucchini. • V eal, beef, tuna, swordfish, shrimp, chicken. • T oasted pine nuts, sunflower seeds, sesame seeds, almonds. • Often served as appetizers or starters. Pr eparation
1. T o pr event discolouration,  in  a lar ge canner or soup pot, mix 1/2 cup
(125 mL ) fresh lemon juice or 1  tsp (5 mL) crystalline ascorbic  acid or six
500 mg vitamin C tablets in 1 gallon (4 L) cool water . 2. T rim:  Sna p of f the dark green outer le aves, leaving the pale, tender in ner
leaves on the stem. T rim of f all but 1/2 inch (1 cm) of the stem. T rim away
the top third of the artichoke leaves. As you trim each artichoke, place in
the pan of acidulated water . 3. Blanch:  Place a pie plate on the artichokes to submer ge them in the
water in order t o blanch them e venly . Bring the water to a boil over high
heat. Co ver and simmer for 5 m inutes. Remove pie plate and lif t artichokes
out of the water . Immerse in cold water for 5 minutes. Drain and pat dry . 4. Quar ter and Cut A way Ch oke:  Use a paring knife to peel away the
tough outer layer of the stem and to remove the base of the leaves. Cut the
artichoke in half, then in half again. Use a spoon to scoop away  and discard
the hairy choke at the centre of each quarter . Using scissors, clip and
discard t horny to ps of inner leaves of each quarter . As the artichokes are cut
and trimmed, pack them into hot quart jars (see step 4).Canning Artichokes
Commercially c anned artichokes are preserved in a marinade  of oil and
vinegar with some herbs added . Home pressure canners cannot reach the
temperatures required to kill spore-forming bacteria, and home canning in
oil is not safe. This sweet vineg ar brine adds enough acid to the non-acid
artichokes to enable you to safe ly process them using a water bath. Do not
substitute water or broth for the brine; or , if you do, be sure to process using
a pressure canner following the manufacturer ’ s instructions for time at your
elevation. See detailed canning information, Preparing and Canning V egetables . 1. T rim, blanch and quarter  artichokes as described above. 2. 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 ). 3. Make  V ineg ar Brine to cov er artichokes. Y ou will need about 1-1/2
cups (37 5 mL) per quart (1 L) jar quartered artichokes. In a lar ge saucepan,
combine 1 cup (250 mL) white wine vinegar and 1/2 cup (125 mL) packed
brown s ugar . Br ing to a boil over high heat. Add 1 cup (250 m L) chopped
onion and 2 cloves garlic, cho pped, stirring frequently , for 8 minutes or
until oni on is translucent. Add 2  tbsp (25 mL) chopped fresh parsley and 1
tbsp (15  mL) fresh thyme leaves and boil for 1 minute. Keep  simmering
until ready to use. Makes 1-1/2 cups (325 mL). 4. Pack artichokes into jars:  Fill  hot  jars with prepared artichokes, packed
fairly tightly . Cover with hot V inegar Brine, leaving a 1-inch (2.5 cm)
headspace. Run a non-metallic u tensil around the inside of the jar to allow
air t o escape. Add hot brine, if necessary , to leave a 1-inc h (2.5 cm)
headspace. W ipe rims, top with flat lids and screw on metal rings. Return
jars to the hot water bath, topping up with hot water if necessary . Bring to a
full rolling boil and process ja rs for 15 minutes ( Boiling W ater Method,
Step by Step ).OR
Process artichok es in a Pressure Canner according to the chart below for
Dial-Gauge or follow manufacturer ’ s instructions. 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. r o a s t e d  c h i c k e n  t h i g h s ,  a r t i c h o k e s  a n d
n e w  p o t a t o e s
The r eally gr eat thing about having artichokes pr eserved in vine gar brine is
that with the ad dition of olive oil, the vinegar makes an easy sauce or
vinaigr ette for salads and blanched vegetables. Garlic gr eens ar e the grass-
like new shoots of garlic ( Spring Herbs ). Simila r to chives but with mor e of
a ga rlic flavour , garlic gr eens can be harvested for a week or  two in the
spring, dried using a drying ma chine, and powder ed for use in  seasonings
later . In th e sp ring, when new potatoe s appear , this dish is the one I usually make. In the photo, I have used blue, yellow and r ed potatoes for colour andinter est. The canned artichokes make a convenient sophisticated addition to
what is essentially r oasted chicken and spring vegetables. Rimmed baking sheet, lightly oiled
Heated platter
Pr eheat oven to 400°F (200°C)
MAKES 4 SER VINGS
4 large bone-in chicken thighs, trimmed of skin and excess fat
sea salt and pepper
1 quart (1 L) artichokes packed in vinegar brine, drained, brine
r eserved
1 lb (500 g) small new potatoes or fingerlings, halved
4 carr ots, cut into 2-inch (5 cm) pieces, halved lengthwise if thick
3 tbsp (45 mL) olive oil
2 cups (500 mL) chopped garlic gr eens or chives, divided
3 tbsp (45 mL) fr esh thyme leaves
1/4 cup (50 mL) olive oil, optional, for dr essing
 
1. On prepared  baking sheet, arrange chicken thighs, well spaced, and
sprinkle with salt and pepper . Drizzle 1/4 cup (50 mL) of the artichoke
brine over top. Bake in preheated oven for 12 minutes. 2. M eanwhile, in a bowl, toss to gether potatoes, carrots and olive oil. Add
to bakin g sheet, spreading vegetables around chicken pieces in single layer . Bake for  20 minutes. Stir in 1 cup (250 mL) of the garlic greens and thyme
and bak e for 10 minutes or unt il juices run clear when chicken is pierced
and pota toes are  tender and brow ned. Chicken and vegetables may be a bit
charred. 3. T ransfer chicken and vegetables to a heated platter , cover with foil and
set a side. Add artichokes to the same baking sheet, toss with pa n juices and
bake for 5 minutes or until heated through. T ransfer to platter with chicken
and other vegetables. Garnish with remaining garlic greens.4. If desired, in  a clean jar with tight-fitting lid, combine oliv e oil with 3
tbsp (45  mL) of the reserved vi negar brine. Cover with lid and shake well. Drizzle over chicken and vegetables. p a n - s e a r e d  a r t i c h o k e s  w i t h  r a s p b e r r y
v i n e g a r
This would be time-consuming  if you had to trim fr esh artichokes, but
having them in t he pantry r eady to use makes this an easy appetizer or light
lunch if served over a bed of spring gr eens. Homemade or s tor e-boughtraspberry vinegar is what makes the dish special; however , you can use
vinegar brine if you want to make it without the raspberry flavour . MAKES 4 SER VINGS
3 tbsp (45 mL) olive oil, divided 1 r ed onion, halved and thinly sliced
3 cloves garlic, sliver ed
1 quart (1 L) artichoke quarters, drained, brine r eserved if desir ed (see
above) sea salt and fr eshly gr ound pepper
1/4 cup (50 mL) Sweet Raspberry V inegar ( sweet raspberry vinegar )
 
1. In a s killet, heat 2 tbsp (25 m L) of the olive oil over medium-high heat. Add onion and garlic and sauté for 5 to 6 minutes or until soft and
translucent. 2. Add remainin g olive oil and  artichokes. Season to taste w ith salt and
pepper . Drizzle raspberry vinegar over top. Heat through and toss to mix
well. Fr eezing Artichokes
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. D ry-Pack:  Fill  pint (2-cup /500 mL) or quart (1 L) freezer containers
with trimmed, blanched halved or quartered artichokes to 1 inch (2.5 cm) of
the top. Squeeze  out air; leave 1-inch (2.5 cm) headspace. Sea l, label and
freeze.A s p a r a g u s
ASP ARAGUS (ASP ARAGUS OFFICINALIS)  is a tall, feathery-leaf
perennial plant that grows well in northern climates. In the spring, when
temperatures ris e above 55°F (1 3°C), it sends up stalks from the thick roots. When th e stalks emer ge and m eet with sunlight, their colour turns from
white to purple-green as the chlorophyll is activated. Asparagus stalks grow 2 to 3 inches (5 to 8 cm) per day in cool weather , 7
or 8 inches (18 to 20 cm) in warm weather , and are cut once they reach 10
inches (2 5 cm). Once a stalk is c ut, the plant begins to send up another stalk
and will  keep doing so until its ener gy reserves in the root are  exhausted. T op right, an all -male hybrid, ‘OAC Millennium,’ emer ges from  the ground
at Barrie’ s Farm Market in Hanover , Ontario. Good Pr eserving V arieties
Asparagus plants are male or f emale, with both producing edible stalks. Stalks are graded by size: coloss al, jumbo, lar ge, standard and s mall. It is a
myth that the thinner stalks are more tender . Actually , the opposite is true
because as the stalks mature, the strong, tough cells needed to keep the
shoot up right ar e not as much in abundance, making the fat stalks more
tender . The thinner , tougher spears are the best choice for p ickling and
canning, though, because they stand up to the processing better .When gardeners discovered that emer ging asparagus stalks would remain
white or  pale green if covered and shielded from sunlight, a d elicacy was
born. St ill popular in Europe—France in particular (the photo below was
taken at  the market in La Forêt, Brittany)—white asparagus  is usually
milder in taste and recommended for fresh eating, not preserving. Jersey Giant:  Thi cker in diameter than othe r varieties, their size makes
them a good cho ice for grilling on the barbecue; they hold their shape and
firmness and are ideal for canning, as well as for stewing and roasting. Jersey Knight:  A ve rage length is 8 to 10 inches (20 to 25 cm); size and
texture make them ideal for stir -fry dishes and for freezing or pickling. Purple Passion:  A plum p spear (not as thick as Jersey Giant) that is purple
in colou r . The colour is lost in cooking, but if added raw to a vegetable
crudité platter , the purple colour is spectacular . Nutty flavour; good for
canning or freezing. Pur chasing/Storing
• 1 lb (500 g) asparagus yields 15 to 20 medium-size stalks or about 3 cups
(750 mL) 1- to 2-inch (2.5 to 5 cm) pieces.• Y ou will need about 1 lb (500 g) for each quart (1 L) jar . Y oung, t hin aspa ragus produces an abundance of crude fibre tha t is tough, a
quality that makes them best for canning. Older , fatter , mature stalks
contain more soft soluble fibre, which is sweet and tender , making them
best for eating fresh. For pick ling and  canning whole, select Fancy or Grade A (in C anada, No. 1) asparagus because it will be straight, bright green (possibly tinged with
purple) and have tightly closed tips. At my local asparagus farm, I choose
Utility or Grade B (in Canada, N o. 2) asparagus for making soups or for my
Asparagus Sauce  because the misshapen stems and tips are not an issue. T ransfer asparagus from market  to home in a cooler . Keep the ends of the
spears moist by wrapping in a d amp towel or stand them upright in 2 inches
(5 cm ) o f water . Refrigerate and use immediately or within 3 d ays because
the quality deteriorates quickly after harvesting. Good W ith
• Lemon herbs such as lemon balm, lemongrass, lemon verbena. • Savoury seasonings such as coriander , parsley , raspberry or rice vinegar . • All cheeses, especially Parmesan, Gruyère, pecorino and goat cheese. • Sauces such as aïoli, hollandaise, Béarnaise, tartar , and Sweet Raspberry
V inegar ( sweet raspberry vinegar ). • Other vegetables, such as eggplant, artichokes, tomatoes, onions, zucchini. • Egg dishes and custards. • V eal, beef, chicken; tuna, scallops, shrimp and most fish. • T oasted pine nuts, sunflower seeds, sesame seeds, almonds. • Often served as appetizers or starters. Pr eparation
W ash by swishing in a sink full of clean, cool water . If particu larly sandy ,
wash two or three times. Rinse well and pat dry .Canning Asparagus
There is  no doubt that cannin g asparagus can produce some less than
optimum results . Be sure to start with fresh-harvested, early and thin, first-
quality s talks. T ry a small batch  to see if you are happy with the product; if
not, freeze the remaining stalks. See detailed canning information,
Preparing and Canning V egetables . Photo , bottom  right: This jar of
asparagus and hot pepper pickles was commercially produced using
asparagus from the farm of Andrew Barrie, for farm gate sales. 1. Cut spears  1-1 /2 inches (3. 5 cm) shorter th an the height of the jar , or cut
into 1- or 2-inch  (2.5 or 5 cm) pieces, reserving the tips for a  fresh dish,
such as Spring Salad . 2. 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 ).3. Pack asparagus into jars either hot or raw  (I prefe r the Raw Pack
Method for asparagus because of the fragility of the tips). Make a Raw Pack:  F ill jars with whole asparagus spears, tips down and
packed fairly tightly; or fill with asparagus pieces (shake the jar to pack
them). C over with boiling water or broth, leaving a 1-inch (2.5 cm)
headspace. Run a non-metallic u tensil around the inside of the jar to allow
air to escape. Add more boiling water , 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 Hot Pack:  This works best with pieces. Add asparagus pieces to
gently b oiling w ater and boil for 2 or 3 minutes. Loosely fill hot jars with
asparagus. Cover with boiling water , leaving a 1-inch (2.5 cm) headspace. Run a non-metallic utensil around the inside of the jar to allow  air to
escape. Add more hot water , if necessary , to leave a 1-inch (2.5 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. P r ocess asparagus in a cann er:  U se a Pressure Canner accordin g to the
chart below for Dial-Gauge or follow manufacturer ’ s instructions. 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.Fr eezing Asparagus
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Blanch or Roast Asparagus:  I pers onally p refer to have roasted
asparagus for use in recipes because of the flavour , and roasting seems to
keep the texture firm. T o Blanch:  Cut  spe ars 1-1/ 2 inches (3.5 cm ) shorter than the height of the
jar , or cut into 1- or 2-inch (2.5 or 5 cm) pieces. Bring a lar ge saucepan of
water to  a boil over high heat. A dd asparagus, bring back to a boil and boil
for 1 minute. Li ft out and imme rse in ice water for 1 minute. Drain and pat
dry . T o Roast:  Roasting works best with whol e, fat asparagus spears. W ash an d
trim spe ars; leave whole. Preheat oven to 375°F (190°C). Lightly oil a
rimmed baking sheet. Arrange s pears in single layer on prepare d sheet and
roll in oil to coat evenly . Roast in preheated oven for 15 minutes or until
almost tender (a sharp knife should meet with some resistance when
inserted into the centre of a spear). Spears may be lightly charred. Grind salt
and pepper over top. Let cool slightly . Cut spears to fit th e container ,
allowing for 1/2 to 1-inch (1 to  2.5 cm) headspace, or cut into 1-inch (2.5
cm) pieces. 3. Fill  pint  (2-cup/500 mL) or quart (1  L) freezer containers with blanched
or roasted asparagus. Squeeze out air; leave 1-inch (2.5 cm) headspace. Seal, label and freeze. a s p a r a g u s  s a u c e
Having this sauce on hand to use in fall or winter is like having a patch of
crisp and sunny spring in the pantry . Y ou can trim off the tend er tips anduse them fr esh i n a salad (see Spring Salad ) an d r e serve th e stalks for this
sauce—a gr eat way to can your asparagus and eat it too. MAKES 9 CUPS (2.25 L)
8 cups (2 L) asparagus pieces (1-inch/2.5 cm lengths), about 4 lb (2 kg)
4 cups (1 L) chicken stock
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1 cup (250 mL) chopped onion
1 cup (250 mL) finely chopped mushr ooms
1/2 cup (125 mL) finely chopped gr een onions
3 tbsp (45 mL) chopped fr esh parsley
1 tbsp (15 mL) fr esh thyme leaves grated rind and juice of 1 lemon
 
1. In a saucepan, combine aspar agus and chicken stock. Bring to a boil over
high hea t. Cover , reduce the heat and simmer for 10 minutes or until tender . Remove from heat and set aside. 2. H eat nine 1-cup (250 mL) jars in boiling water , and scald the  lids, lifter ,
funnel and tongs ( Pressure Canner Method ). 3. Mean while, in  a canning kettle, heat the olive oil and butter over medium
heat. Add onion and sauté for 5 minutes. Stir in mushrooms and green
onions. Cook, stirring frequently , for 7 minutes or until vegetables are soft. Add asparagus and stock to the vegetables and bring to a boil. A dd parsley ,
thyme, l emon ri nd and lemon j uice. Simmer gently for 1 minu te. Using a
blender or food processor , puré e the asparagus mixture, in ba tches, until
smooth. Return each batch to a clean saucepan and keep hot over medium-
low heat.4. Fill hot jars, leaving a 1-inch (2.5 cm) headspace. Run a thin non-metallic
utensil around the inside of the  jar to allow air to escape. Ad d more hot
sauce, if necessary , to leave a 1-inch (2.5 cm) headspace. W ipe sealing edge
of ja rs w ith a clean, damp, lint-free cloth. Position flat lids over the tops of
jars and hand-tighten screw bands. 5. 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 manufacturer ’ 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. 6. 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 from 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: As a sauce for poached  eggs (as a replacement for Hollandaise
sauce); drizzle over other v egetables such as potatoes and mixed
vegetables; toss  with cooked ric e or noodles for a simple pasta sauce; or
dilute with chicken or vegetable  stock for a light soup, or use cream for a
heavier soup. r o a s t e d  a s p a r a g u s  s a l s a
This r ec ipe is versatile: use fr e sh or fr ozen blanched, steamed or r oasted
asparagus and it will be just as tasty . (I used fr ozen r oasted asparagus for
this sals a, pictur ed below .) Of course, you can use fr esh r oasted asparagus
in th at ever -so-brief moment in  time when fr esh is available locally . The
salsa do es fr eeze well, although the textur e is softer than when m ade fr esh. I
don’ t r ec ommend fr eezing this salsa if you have used fr ozen asparagus to
make it. Either way , the asparagus should only be fr ozen once. Having cut
r oasted asparagus pieces in the fr eezer makes this an easy dish for
entertaining later in the year . MAKES 5 CUPS (1.25 L)
1 head r oasted garlic  grated rind and juice of 1 lime
2 tsp (10 mL) toasted sesame oil
3 cups (750 mL) r oasted asparagus pieces or spears, thawed if fr ozen
2 banana or Cubanelle hot peppers, r oasted and diced
2 cups (500 mL) coarsely chopped
tomatoes 6 gr een onions, thinly sliced
1/2 cup (125) chopped fr esh cilantr o or flat-leaf parsley
sea salt and pepper
 
1. Into a lar ge bowl, squeeze t he roasted garlic cloves. Mash garlic with
lime juice and sesame oil.2. Coars ely chop  the asparagus, if using whole spears, and add to the bowl. Stir in peppers, tomatoes, green  onions, cilantro and lime rind. Grind salt
and pepper over top and toss well to combine. 3. Pa ck into pint  (2-cup/500 mL) freezer containers or Mason jars, leaving a
1-inch (2.5 cm) headspace. Seal, label and freeze for up to 8 months. a s p a r a g u s  a n d  g o a t  c h e e s e  f l a t b r e a d
Whenever you use this delicious flatbr ead for an appetizer or hors d’oeuvr e,
or to accompan y soup, it will be a tasty r eminder of spring . I like the
cr eamy goat cheese and salty pr osciutto combination with that of the nutty
r oasted asparagus. Rimless baking sheet
Pr eheat oven to 400°F (200°C)
MAKES 4 SER VINGS
1 ball (5 oz/150 g) pizza dough, thawed if fr ozen
olive oil for drizzling
5 oz (150 g) cr eamy goat cheese, crumbled2 tbsp (25 mL) grated lemon rind, optional
2 cups (500 mL) r oasted asparagus pieces or Roasted Asparagus Salsa
(page left), thawed if fr ozen
6 slices pr osciutto, cut into 1-inch (2.5 cm) pieces
1 cup (250 mL) baby arugula or other gr eens
sea salt and fr eshly gr ound pepper
shaved Parmesan cheese
 
1. On a lightly floured surface,  roll out pizza dough to about 1/4-inch (5
mm) thi ckness. T ransfer to baking sheet. Drizzle with olive oil. Sprinkle
goat cheese and lemon rind, if using, evenly over the dough. T op with
asparagus and prosciutto pieces. Drizzle with more olive oil and bake in
preheated oven for 15 minutes o r until crust is golden and cheese is bubbly
and lightly golden. 2. Remo ve from oven and top with arugula. Grind salt and pepper over top
and sprinkle evenly with Parmesan cheese shavings.S p r i n g  H e r b s
RURAL AND URBAN MARKETS  are  vibrant an d alive and, m ost
importantly , evolving to meet the sophisticated demands of their customers. Chefs an d home  cooks alike ha ve come to rely on local farmers’ markets,
farm gate sales and market gard eners to supply them with a wide variety of
fresh gr eens and herbs throughout the seasons. Herbs add depth and
richness to your preserves. I have incorporated both common and not so
well-known herbs into the recipes in each season. Some native  wild plants
are being cultivated in order to meet these growing demands without
denuding the countryside, but to be safe, ask before purchasing “wild”
plants. Poacher s have stripped and continue to strip the n ative plant
colonies, causin g serious damage to wild plant habitat and actua l extinction
in some cases. Fiddleheads
Fiddleheads (Matteucia strutbiopteris)  are the unfurled  fronds of the ostrich
fern, found growing in the wi ld from the northeastern United States to
Newfoundland and west into Michigan. The season for fresh fiddleheads
varies from region to region and from year to year , but generally they begin
to appear in markets around the beginning of May . I do not recommend
canning fiddlehe ads because the result is soft and brown, but fr eezing them
is an  excellent way to preserv e them. T o freeze fiddleheads, follow the
directions for freezing green beans ( niçoise salad ). Garlic Gr eens
Just about the t ime your stock of garlic has dwindled to no thing, local
garden garlic is sending up green, grassy leaves that give us the garlic
flavour and a w elcome hit of c hlorophyll. For about two weeks in early
spring, I  use garlic greens in sal ads, egg dishes and everywhere I might be
tempted to snip chives (see Roasted Chicken Thighs, Artich okes and New
Potatoes ). If you own a drier , you can preserve herbs, keeping their green goodness. Store fre sh dried herbs in dark airtight containers in a cool, dry place. Store
for only one year , then replace with fresh dried herbs. Right: Gr een garlic is
dried and powdered. Sorr el
If your local market gardener is growing greens, chances are he or she will
have sorrel (Rumex acetosa)  because  it is a perennial. Often puréed as a
sauce for fish, sorrel can be used wherever spinach is called fo r in recipes. Sorrel is best preserved by freezing. The sour citrus tang of spinach and
sorrel is  due to o xalic acid in these greens. If you have kidney problems be
careful t o cook sorrel and avoid mature leaves or refrain from e ating sorrel
altogether . Sweet Cicely
One of my per sonal favourites, delicate and lacy sweet cicely (Myrr his
odorata)  is usually first up in my herb g arden. A perennial herb, you w ill
find it coming through the snow in early spring. Use the chopped  fresh anise-flavoured leaves with berry jams and preserves
and in chutneys and salsas. Use the whole fresh sprigs as a  garnish or as lacy doilies for Strawberry
Cappuccino  or Dundee Almond Cake .
_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:

        Add
sugar, 1 cup (25 0 mL) at a time, stirring until the sugar has bee n dissolved
before adding the next cup. Boil lightly, stirring occasionally, for 10 to 15
minutes or until the mixture is thickened and is reduced to about 3 cups
(750 mL). Do not overboil. 6. Fill hot jars, leaving a 1/4-in ch (5 mm) headspace. W ipe rims, top with
flat lids and scre w on metal rin gs. Let cool on a towel or wire rack. Label
and store in the refrigerator for up to 3 months. Use: Substitute Sweet Raspberry V inegar for rice vinegar in stir-fry dishes
and fruit salads. s w e e t  r a s p b e r r y  v i n a i g r e t t e
T ry one  of the nut oils—hazelnut, almond or walnut—in plac e of vir gin
olive oil in this sweet and tangy dr essing. It’ s lovely on fruit and in light
spring salads with baby arugul a and other spring gr eens. Drizzle it over
avocado, aspara gus and almonds or walnuts. It is a beautiful r e d, with just
the right amount of tangy sweetness. MAKES 1/2 CUP (125 ML)
1/3 cup (75 mL) nut oil (see above)
3 tbsp (45 mL) Sweet Raspberry V inegar ( sweet raspberry vinegar )In a  jar with a tight-fitting lid, combine nut oil and vinegar. Put the lid on
and shake well. Fr eezing Raspberries
1. Select Equipment:  Se lect suitable-size freezer c ontainers, bags or
Mason jars ( Freezing ). 2. Dry Pack
a) If  you  want whole raspberries  to decorate cakes or for use in fruit salads,
the best way to ensure that they hold their shape during freezing is to fast-
freeze them individually. Arrange washed, completely dry berries in a
single la yer, without touching each other, on a cookie sheet. Fast-freeze for
1 hour. Pack int o freezer containers (no need to leave headspace). Squeeze
out air; seal, label and return to freezer. or
b) Fill pint (2 -cup/500 mL) or quart (1 L) freezer containers with
raspberries to within 3 to 4 inches (7 to 10 cm) of the top. Pour dry
granulated suga r 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. OR
Pack in Syrup:  In a saucepan, combine 2-1/2 cups (625 mL) granulated
sugar and 4 cups (1 L) water. Bring to a gentle boil over high heat, stirring
frequently. Redu ce heat and gen tly boil for 3 minutes. Let cool. Fill pint (2-
cup/500 mL) or quart (1 L) freezer containers with raspberries to within 3 to
4 inches (7 to 10 cm) of the top of the container. Pour syrup ove r top; use 1
cup (250 mL) syrup per quart (1 L) of prepared fruit. Squeeze out air; leave
1-inch (2.
The recommended method for freezing whole raspberries is to fast-freeze them individually, arranging them in a single layer on a cookie sheet and then transferring them to a freezer container.
What is the recommended method for freezing whole raspberries?
The recommended method for preserving rhubarb is to stew it with sugar and then fill hot jars, leaving a 1/4-inch headspace, and then process in a boiling water bath for 10 minutes.
What is the recommended method for preserving rhubarb?
The recommended method for canning artichokes is to blanch them, then pack them into jars with a 1/4-inch headspace, and then process in a boiling water bath for 15 minutes.
What is the recommended method for canning artichokes?
The recommended method for freezing asparagus is to blanch it, then pack it into jars or freezer bags, leaving a 1-inch headspace, and then seal and freeze.
What is the recommended method for freezing asparagus?
The recommended method for preserving fiddleheads is to freeze them, following the same procedure as for freezing green beans.
What is the recommended method for preserving fiddleheads?