See  soups and chowders
chutneys, 26
Country-style Chutney , 319
Crabapple Chutney , 309
Garlic, Onion and Cherry Chutney , 391
Green Giant Chutney , 416–17
Lemon Chutney , 454–5
Mediterranean Chutney , 291
Peach and Onion Chutney , 178
Pumpkin Chutney , 424–5
Rhubarb Orange Chutney , 56
Scarlet Mango Chutney , 480–1
W inter Pear Chutney , 506
cilantro, 266
Roasted Asparagus Salsa, 90
T omatillo Salsa V erde, 266–7
Cinnamon-scented Parsnip Pear Jam, 407
citrons, 453
Sliced or Diced Citrus Peel in Syrup, 451
citrus fruits, 445–7
to grate and use rind, 447
to prepare, 446
to extract pectin, 29
See also specific fruits
citrus peel, candied
Candied Citrus Peel, 470–1
Mincemeat, 502
Sliced or Diced Citrus Peel in Syrup, 451
Clam Chowder , Manhattan, 253
Classic Dill Spears, 222–3
Classic Dundee Marmalade, 466
Classic Pickling Spice Blend, 213
Classic Strawberry Jam with Pectin, 64–5
clingstone fruits, 26
compotes, 26Apricot Compote, 36
Apricot Compote with Lavender and Citrus, 520
cone colander or strainer , 26, 29
Confit, Carrot, 237
conserves, 26
Blueberry Conserve, 114
Chocolate Apple Mousse Conserve, 312
Cranberry Orange Conserve, 322–3
Gingered Autumn Conserve, 332
Nectarine Conserve, 168–9
Scarlet Blush Apricot Freezer Conserve, 38
cordials
Blackberry Cordial, 105
Blackcurrant Cordial, 140
corn, 377–80
to freeze, 385
to prepare and can, 378–80
varieties, 377
Black Forest Meat Loaf, 144
Char -grilled Corn and Cauliflower Salad with
Asian Dressing, 384–5
Chile Corn Bread, 382
Corn Chowder , 381
Peaches and Cream Relish, 381
Three Sisters Enchiladas, 426
Cough Syrup, Soothing W inter , 522
Country-style Chicken, 320
Country-style Chutney , 319
couscous
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Squash Stuf fed with Rice and W inter Pear
Chutney , 502
crabapples, 305Crabapple and Goat Cheese Barquettes, 314
Crabapple Chutney , 309
Maple Nut Squash, 432
cranberries, dried
Mincemeat, 502
W inter Pear Chutney , 506
cranberries, fresh or frozen, 317–18
to freeze, 323
varieties, 317
Bay-spiked Cherry Currant Jam, 130–1
Country-style Chutney , 319
Cranberry Orange Conserve, 322–3
cream cheese
Crabapple and Goat Cheese Barquettes, 314
cucumbers, 219
varieties, 219
Asian Lime Pickles, 224
Bread and Butter Pickles, 220–1
Classic Dill Spears, 222–3
curds, fruit, 27
Lemon Curd, 462
Raspberry Curd, 46
currants, dried
Lemon Chutney , 454–5
Mincemeat, 502
Scone W edges with Strawberry Jam, 68
currants, fresh or preserved, 137–45
to freeze, 145
to prepare and can, 138–9
varieties, 137
Bay-spiked Cherry Currant Jam, 130–1
Berry Filling, 151
Blackcurrant Cordial, 140
Black Forest Freezer Jam, 141
Black Forest Meat Loaf, 144
Currant Catsup, 142Curried Onions, 399
Curried Summer Salad, 172
Curried Summer Stone Fruit Preserve, 170–1
Curry Pickling Spice Blend, 214–15
 
dates
Asian Plum Sauce, 189
Mincemeat, 502
Pineapple Mustard, 485
desserts
Amaretto Clafoutis with Burnt Almonds, 128–9
Berried Pavlova, 150–1
Blackberry Pudding Cake, 104
Blueberry Grunt, 118
Gooseberry Gingersnap Crumble, 154
Lori Schaef fer ’ s Cherry Cobbler , 134
Raspberry T iramisù, 44–5
Strawberry Cappuccino, 67
V anilla Pears and Gingerbread, 330
See also  cakes and quick breads; pies and
pie fillings
dill, 296
Classic Dill Spears, 222–3
Dilled Beans, 198
dried fruits, 493
Dundee Almond Cake, 468–9
 
eggplant, 227–9
to freeze, 233
to prepare and can, 228–9
varieties, 227–8
Beef Bites, 231
Eggplant Caponata, 230
Pickled Baby Eggplant, 232
Pickled Baby V egetables, 434
Root V egetable Sauce, 284eggs, hard boiled
Expandable Bean Salad, 200
Niçoise Salad, 201
Enchiladas, Three Sisters, 426
endive
Crabapple and Goat Cheese Barquettes, 314
equipment and tools, 12–13
cone colander or strainer , 26, 29
freezers, 24
for grating and using citrus rind, 447
for grinding spices, 454
kettles, 13
Mason jars, 12, 25
for shredding cabbage, 364
thermometers, 9, 12
Expandable Bean Salad, 200
 
fennel, 235
to dry leaves, 237
to freeze, 241
varieties, 235
Finocchio à la Grecque, 236–7
Grilled Scallops with Roasted T omato, Fennel and
Basil Relish, 240
Onion and Fennel Soup, 402
Roasted T omato, Fennel and Basil Relish, 238–9
fenugreek, 214
fiddleheads, 93
figs, 499
Honeyed Fig Chicken Stir -fry , 501
Mincemeat, 502
Orange Fig Spread, 500
Finocchio à la Grecque, 236–7
fish and shellfish
Curried Summer Salad, 172Grilled Salmon with Asian Plum Sauce, 190–1
Grilled Scallops with Roasted T omato, Fennel and
Basil Relish, 240
Lemon-seasoned Whitefish, 457
Manhattan Clam Chowder , 253
Niçoise Salad, 201
Peach Chutney Fish Cakes, 180–1
Five-Spice Blend, 216
Five-Spice Zucchini Pickles, 290
food safety
with artichokes, 76
with chile peppers, 413
with garlic, 388
sterilization, 7, 11, 18, 22, 28
freestone fruit, 26
freezer burn, 26–7
freezer preserves
Black Forest Freezer Jam, 141
Frozen Coleslaw , 368
Frozen Moroccan Parsnip Purée, 408
Frozen Purée of Cauliflower , 373
Hachiya Persimmon Freezer Jam, 340
Honeyed Peach Freezer Salsa, 182
Scarlet Blush Apricot Freezer Conserve, 38
Strawberry Rhubarb Freezer Pie Filling and Pie, 70–1
freezers, 24
freezing procedures, 24–5
for apples, 315
for apricots, 39
for artichokes, 81
for asparagus, 87
for beans, 201
for beets, 345
for blackberries, 108
for blueberries, 121for broccoli, 355
for Brussels sprouts, 358
for carrots, 209
for cauliflower , 375
for cherries, 135
for corn, 385
for cranberries, 323
for currants, 145
for eggplant, 233
for fennel, 241
for garlic, 395
for garlic scapes, 247
for gooseberries, 155
for kohlrabi, 255
for melons, 163
for nectarines, 173
for parsnips, 406
for peaches, 183
for pears, 333
for peas, 259
for peppers, 419
for persimmons, 341
for plums, 191
for pumpkin, 427
for raspberries, 51
for rhubarb, 59
for squash, 435
for strawberries, 73
for tomatoes, 267, 279
for turnips, 285
for zucchini, 293
French Beans in T omato Sauce, 196–7
Frozen Coleslaw , 368
Frozen Moroccan Parsnip Purée, 408
Frozen Purée of Cauliflower , 373
fruitaggregate, 26
melting flesh, 28
citrus, 445–7
clingstone and freestone, 26
dried, 493
exotic or tropical, 475
to keep from browning, 14, 26
to pack into jars, 15
to prepare and can, 14–23, 20–1
sugar syrups for , 14–15
to wash, 14
See also specific fruits
fruit butter , 27
fruit cheese, 27
Fruit Chocolate Mousse, 162
fruit curd, 27
fruit syrup, 27
 
garlic, 387–90
food safety with, 388
to freeze, 395
to prepare and can, 388–90
to roast, 389
varieties, 387–8
Basil Pesto, 301
Dilled Beans, 198
Fire-roasted Pepper and T omato Sauce, 276–7
Garlic, Onion and Cherry Chutney , 391
Garlic Scape Pesto, 245
Gremolata, 394
Lavender Garlic Paste, 519
Mediterranean Herb Paste, 440–1
Persillade, 297
Roasted Asparagus Salsa, 90
Roasted Garlic and Artichoke Spread, 392
Roasted Onion and Garlic Marmalade, 400–1Roasted T omato, Fennel and Basil Relish, 238–9
Spring Herb Aïoli, 95
Summer Herb Brown Mayonnaise, 300
wild leeks as substitute for , 94
garlic greens, 93
Roasted Chicken Thighs, Artichokes and New
Potatoes, 78
garlic scapes, 243
to freeze, 247
Garlic Scape Pesto, 245
Garlic Scape Pesto Potatoes, 246
Garlic Scape Relish, 244
ginger , candied or crystallized
Asian Lime Pickles, 224
Asian Plum Sauce, 189
Country-style Chutney , 319
Crabapple Chutney , 309
Gingered Autumn Conserve, 332
Honeyed Peach Freezer Salsa, 182
Scarlet Mango Chutney , 480–1
ginger , stem, 28, 106
Gingerbread, 330
gingerroot, fresh, 106
Black Ginger Marmalade, 106–7
Garlic Scape Relish, 244
Honeyed Fig Chicken Stir -fry , 501
Pickled Carrots, T urnips and Peppers, 283
Rhubarb Orange Chutney , 56
Gingersnap Crumble, Gooseberry , 154
gooseberries, 147–9
to extract pectin, 29
to freeze, 155
to prepare and can, 148–9
varieties, 147
Berried Pavlova, 150–1Berry Filling, 151
Gooseberry and Almond Relish, 152
Gooseberry Gingersnap Crumble, 154
grapefruit, 445, 449–50
to section, 446
varieties, 449–50
Sliced or Diced Citrus Peel in Syrup, 451
grape juice
substitute for sugar syrup, 15
Low- or No-sugar Strawberry Jam, 66
Nectarine Conserve, 168–9
grape tomatoes, 269
Green Giant Chutney , 416–17
Green T omato Chow Chow , 273
Gremolata, 394
Grilled Pomegranate Pepper Pork, 490
Grilled Rhubarb Orange Chicken Bur gers, 57
Grilled Salmon with Asian Plum Sauce, 190–1
Grilled Scallops with Roasted T omato, Fennel and
Basil Relish, 240
ground cherries, 261, 262
Ground Cherry Jam, 264
 
Hachiya Persimmon Freezer Jam, 340
hard boil, 27
headspace, 27
for canning, 15, 18, 21, 22
for freezing, 24
headspace measure, 13
herbs
spring herbs, 93–4
summer herbs, 295–7
fall herbs, 437–9
winter herbs, 517–19
bouquet garni, 517
chif fonade, 439to dry , 437
herb jellies, 298
Basil Pesto, 301
Mediterranean Herb Paste, 440–1
Mediterranean Herb V inaigrette, 441
Soothing W inter Cough Syrup, 522
Spring Herb Aïoli, 95
Spring Salad, 97
Summer Herb Brown Mayonnaise, 300
See also specific herbs
hermetic seal, 27
Homemade Pectin, 29
honey
Honeyed Beets, 348
Honeyed Fig Chicken Stir -fry , 501
Honeyed Peach Freezer Salsa, 182
Orange Fig Spread, 500
honeydew melons. See  melons
horehound, 518
horseradish, 438
Horseradish Cream, 438
Kohl Relish, 252
hot pack, 15, 21
hull, 27
hyssop, 518
Salsa V erde, 521
 
jams, 27
pectin for , 64
Bay-spiked Cherry Currant Jam, 130–1
Black Forest Freezer Jam, 141
Brandied Melon Jam, 160
Carrot Jam, 206–7
Cinnamon-scented Parsnip Pear Jam, 407
Classic Strawberry Jam with Pectin, 64–5
Ground Cherry Jam, 264Hachiya Persimmon Freezer Jam, 340
Low- or No-sugar Strawberry Jam, 66
Rhubarb and Raspberry Jam, 58
Spiced Golden Plum Jam, 188
jars and lids, 16
Mason jars, 12, 25
to pack fruit in, 15
to pack vegetables in, 21
sealing, 7, 11, 12, 16, 19
sterilization, 7, 11, 18, 22, 28
jellies, 28
Parsley Jelly , 298
Pomegranate Pepper Jelly , 488
Rosemary-spiked Apple Jelly , 310–11
jelly stage (setting point), 9–10
plate test, 10, 114, 131, 467
sheet test, 9, 311
 
kettles (for preserving), 13
kidney beans
Dilled Three-bean Salad, 199
Three Sisters Enchiladas, 426
kohlrabi, 249–51
to freeze, 255
to prepare and can, 250–1
varieties, 249
Kohlrabi and Apple Salad, 255
Kohl Relish, 252
Manhattan Clam Chowder , 253
Sweet Pickled Kohlrabi and Beets, 254
 
lamb
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Grilled Pomegranate Pepper Pork, 490Lattice-top Cherry Pie, 133
lavender , 518–19
Apricot Compote with Lavender and Citrus, 520
Lavender Garlic Paste, 519
legumes
Dilled Three-bean Salad, 199
Moroccan Parsnip Soup, 409
Three Sisters Enchiladas, 426
lemongrass
Asian Lime Pickles, 224
Lime and Chile Marinade, 384–5
lemons and lemon juice, 453
varieties, 453
Brandied Melon Jam, 160
Gremolata, 394
Lemon Chutney , 454–5
Lemon Chutney Chicken T agine, 461
Lemon Chutney Dressing, 456
Lemon Curd, 462
Lemon-seasoned Whitefish, 457
Preserved Lemon Chicken T agine, 460
Preserved Lemons, 458–9, 459–60
Sliced or Diced Citrus Peel in Syrup, 451
lentils
Moroccan Parsnip Soup, 409
lima beans
Three Sisters Enchiladas, 426
limes and lime juice
Lime and Chile Marinade, 384–5
Scarlet Mango Chutney , 480–1
Sliced or Diced Citrus Peel in Syrup, 451
T omatillo Salsa V erde, 266–7
local produce, 1–2
Lori Schaef fer ’ s Cherry Cobbler , 134
Low- or No-sugar Strawberry Jam, 66
 Maslin pans, 13
mangoes, 477–8
to slice or dice, 478
varieties, 477
Curried Summer Salad, 172
Pan-seared Moroccan Cauliflower , 479
Scarlet Mango Chutney , 480–1
Manhattan Clam Chowder , 253
maple syrup
Berry Filling, 151
Fruit Chocolate Mousse, 162
Maple Nut Squash, 432
Marinade, Lime and Chile, 384–5
marmalades, 28
Black Ginger Marmalade, 106–7
Classic Dundee Marmalade, 466
Roasted Onion and Garlic Marmalade, 400–1
mayonnaise
Spring Herb Aïoli, 95
Mediterranean Chicken and Potato Salad, 292
Mediterranean Chutney , 291
Mediterranean Herb Paste, 440–1
Mediterranean Herb V inaigrette, 441
melons, 157–9
to freeze, 163
to prepare, 158
varieties, 157
Brandied Melon Jam, 160
Fruit Chocolate Mousse, 162
Honeyed Peach Freezer Salsa, 182
Meyer lemons, 453
Mincemeat, 502
mint, 296
Beet T abbouleh, 349
Grilled Pomegranate Pepper Pork, 490
Mint Jelly , 298Moroccan Cabbage, 366–7
Moroccan Cauliflower , Pan-seared, 479
Moroccan Chicken T agine, 365
Moroccan Parsnip Purée, Frozen, 408
Moroccan Parsnip Soup, 409
mousses, purées, and butters
Chocolate Apple Mousse Conserve, 312
Frozen Moroccan Parsnip Purée, 408
Fruit Chocolate Mousse, 162
Spiced Apricot and Orange Butter , 496–7
mushrooms, 509–10
varieties, 509–10
Asparagus Sauce, 88–9
Curried Summer Salad, 172
Mushroom Rice Cakes, 514
Mushroom Risotto, 511
Mushroom T apenade, 512–13
Mustard, Pineapple, 485
 
nectarines, 165–7
to freeze, 173
to prepare and can, 166–7
varieties, 165
Curried Summer Salad, 172
Curried Summer Stone Fruit Preserve, 170–1
Honeyed Peach Freezer Salsa, 182
Nectarine Conserve, 168–9
Niçoise Salad, 201
non-sugar sweeteners, 15
 
olives
Eggplant Caponata, 230
Lemon Chutney Chicken T agine, 461
Mushroom T apenade, 512
Niçoise Salad, 201
Preserved Lemon Chicken T agine, 460onions, green, 397
Asparagus Sauce, 88–9
Lemon Chutney Dressing, 456
Lime and Chile Marinade, 384–5
Roasted Asparagus Salsa, 90
onions, pickling or pearl
Brocco-cauli Mixed Pickles, 354–5
Garlic, Onion and Cherry Chutney , 391
Pickled Baby V egetables, 434
Rainbow Fruited Chow Chow , 374–5
onions, white, yellow , or red, 397–8
varieties, 397–8
Asian Plum Sauce, 189
Aunt Ruth’ s Heritage Chili Sauce, 274
Bread and Butter Pickles, 220–1
Country-style Chutney , 319
Curried Onions, 399
Eggplant Caponata, 230
Fire-roasted Pepper and T omato Sauce, 276–7
Five-Spice Zucchini Pickles, 290
French Beans in T omato Sauce, 196–7
Gooseberry and Almond Relish, 152
Green Giant Chutney , 416–17
Green T omato Chow Chow , 273
Mediterranean Chutney , 291
Moroccan Cabbage, 366–7
Mushroom T apenade, 512
Onion and Fennel Soup, 402
Peach and Onion Chutney , 178
Peaches and Cream Relish, 381
Rhubarb Orange Chutney , 56
Roasted Onion and Garlic Marmalade, 400–1
Root V egetable Sauce, 284
Scarlet Mango Chutney , 480–1
Summer Herb Brown Mayonnaise, 300
Sweet Pickled Brussels Sprouts, 359open kettle method, 11
oranges and orange juice, 465
varieties, 465
Amaretto Black Cherries, 126
Apricot Compote, 36
Apricot Compote with Lavender and Citrus, 520
Blackcurrant Cordial, 140
Blueberry Conserve, 114
Candied Citrus Peel, 470–1
Carrot Jam, 206–7
Classic Dundee Marmalade, 466
Cranberry Orange Conserve, 322–3
Dundee Almond Cake, 468–9
Ground Cherry Jam, 264
Orange Fig Spread, 500
Peach and Onion Chutney , 178
Pumpkin Chutney , 424–5
Raspberry Coulis, 43
Rhubarb Orange Chutney , 56
Sliced or Diced Citrus Peel in Syrup, 451
Spiced Apricot and Orange Butter , 496–7
Spiced Golden Plum Jam, 188
Spiced Pickled Oranges, 472–3
V anilla Pears in Orange W ine Syrup, 328
W ild Blueberry Dipping Sauce, 120
oregano, 438
Mushroom T apenade, 512
Root V egetable Sauce, 284
Soothing W inter Cough Syrup, 522
oxidation, 28
 
Pancake, Potato, with Blueberry Conserve, 116
pancetta, 360
Raspberry-glazed Brussels Sprouts with Pancetta, 360
panko, 180
Peach Chutney Fish Cakes, 180–1Pan-seared Moroccan Cauliflower , 479
parsley , 297
Asparagus Sauce, 88–9
Beet T abbouleh, 349
Fire-roasted Pepper and T omato Sauce, 276–7
Gremolata, 394
Lemon Chutney Chicken T agine, 461
Parsley Jelly , 298
Persillade, 297
Roasted Asparagus Salsa, 90
Roasted T omato, Fennel and Basil Relish, 238–9
Salsa V erde, 521
Summer Herb Brown Mayonnaise, 300
parsnips, 405
to freeze, 406
varieties, 405
Cinnamon-scented Parsnip Pear Jam, 407
Frozen Moroccan Parsnip Purée, 408
Moroccan Parsnip Soup, 409
Pickled Baby V egetables, 434
Root V egetable Sauce, 284
peaches, 175–7
to freeze, 183
to prepare and can, 175–7
varieties, 175
Curried Summer Stone Fruit Preserve, 170–1
Honeyed Peach Freezer Salsa, 182
Peach and Onion Chutney , 178
Peach Chutney Fish Cakes, 180–1
Sweet-sour Sauce, 179
Peaches and Cream Relish, 381
peanut butter
Thai T urkey , 278
pears, 325–7
to freeze, 333
to prepare and can, 326–7varieties, 325, 505
Cinnamon-scented Parsnip Pear Jam, 407
Country-style Chutney , 319
Garlic, Onion and Cherry Chutney , 391
Gingered Autumn Conserve, 332
Rainbow Fruited Chow Chow , 374–5
Roasted Onion and Garlic Marmalade, 400–1
Squash Stuf fed with Rice and W inter Pear
Chutney , 502
V anilla Pears and Gingerbread, 330
V anilla Pears in Orange W ine Syrup, 328
W inter Pear Chutney , 506
peas
to freeze, 259
varieties, 257
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Pea and Prosciutto Sauce, 258
pecans
Maple Nut Squash, 432
pectin, 8–9
homemade vs commercial, 9, 29
for jams, 64
jelly stage (setting point), 9–10, 114, 131, 311, 467
no-sugar -needed, 27, 64, 66
peel, candied citrus
Candied Citrus Peel, 470–1
Mincemeat, 502
Sliced or Diced Citrus Peel in Syrup, 451
peppers, 411–19
to freeze, 419
to prepare and can, 413–15
to roast, 414
varieties, 411–12—hot varieties, 411, 413
food safety with, 413
Brandied Melon Jam, 160
Brocco-cauli Mixed Pickles, 354–5
Chile Corn Bread, 382
Green Giant Chutney , 416–17
Green T omato Chow Chow , 273
Honeyed Peach Freezer Salsa, 182
Lime and Chile Marinade, 384–5
Parsley Jelly , 298
Peaches and Cream Relish, 381
Pickled Baby V egetables, 434
Pomegranate Pepper Jelly , 488
Roasted Asparagus Salsa, 90
T omatillo Salsa V erde, 266–7
—sweet varieties
Asian Lime Pickles, 224
Aunt Ruth’ s Heritage Chili Sauce, 274
Black Forest Meat Loaf, 144
Brocco-cauli Mixed Pickles, 354–5
Curried Onions, 399
Dilled Beans, 198
Fire-roasted Pepper and T omato Sauce, 276–7
Frozen Coleslaw , 368
Garlic Scape Relish, 244
Gingered Autumn Conserve, 332
Green Giant Chutney , 416–17
Mediterranean Chutney , 291
Peaches and Cream Relish, 381
Pickled Carrots, T urnips and Peppers, 283
Preserved Lemon Chicken T agine, 460
Rainbow Fruited Chow Chow , 374–5
Roasted Red Pepper Dip, 418
Roasted T omato, Fennel and Basil Relish, 238–9
Sweet Pickled Brussels Sprouts, 359
T omatillo Salsa V erde, 266–7Persillade, 297
persimmons, 335–7
to freeze, 341
to prepare and can, 336–7
varieties, 335
Hachiya Persimmon Freezer Jam, 340
Persimmons in Rosehip Syrup, 338–9
pestos and pastes
Basil Pesto, 301
Garlic Scape Pesto, 245
Gremolata, 394
Lavender Garlic Paste, 519
Mediterranean Herb Paste, 440–1
pickles, 211
Asian Lime Pickles, 224
Brocco-cauli Mixed Pickles, 354–5
Classic Dill Spears, 222–3
Curried Onions, 399
Dilled Beans, 198
Five-Spice Zucchini Pickles, 290
Green T omato Chow Chow , 273
Moroccan Cabbage, 366–7
Pickled Baby Beets, 346
Pickled Baby Carrots, 208
Pickled Baby Eggplant, 232
Pickled Baby V egetables, 434
Pickled Carrots, T urnips and Peppers, 283
Rainbow Fruited Chow Chow , 374–5
Spiced Pickled Oranges, 472–3
Sweet Pickled Brussels Sprouts, 359
Sweet Pickled Kohlrabi and Beets, 254
pickling spices, 212–16
spice bags, 212, 214
Classic Pickling Spice Blend, 213
Curry Pickling Spice Blend, 214–15
Five-Spice Blend, 216pies and pie fillings
Lattice-top Cherry Pie, 133
Pumpkin Pie, 427
Sour Cherry Pie Filling, 132
Strawberry Rhubarb Freezer Pie Filling, 70–1
Strawberry Rhubarb Galette, 72–3
Strawberry Rhubarb Pie, 70–1
See also  desserts
pineapple, candied
Country-style Chutney , 319
pineapple juice
substitute for sugar syrup, 15
pineapples, 483–4
to prepare, 484
Pineapple Mustard, 485
W inter Pear Chutney , 506
pistachio nuts
Preserved Lemon Chicken T agine, 460
plate test (for jelly), 10, 114, 131, 467
plums, 185–7
to extract pectin, 29
to freeze, 191
to prepare and can, 186–7
umeboshi plums, 186
varieties, 185
Asian Plum Sauce, 189
Country-style Chutney , 319
Grilled Salmon with Asian Plum Sauce, 190–1
Spiced Golden Plum Jam, 188
pomegranates, 487
Grilled Pomegranate Pepper Pork, 490
Moroccan Parsnip Soup, 409
Pomegranate Molasses, 489
Pomegranate Pepper Jelly , 488
pomelo, 449
porkApricot Beef, 37
Grilled Pomegranate Pepper Pork, 490
potatoes
Garlic Scape Pesto Potatoes, 246
Manhattan Clam Chowder , 253
Mediterranean Chicken and Potato Salad, 292
Niçoise Salad, 201
Peach Chutney Fish Cakes, 180–1
Potato Pancake with Blueberry Conserve, 116
Roasted Chicken Thighs, Artichokes and New
Potatoes, 78
Spring Salad, 97
Preserved Lemon Chicken T agine, 460
Preserved Lemons, 458–9, 460
preserves, 28
preserving pans, 13
pressure canner method, 8, 11, 22–3
—for fruits
apples, 308
apricots, 35
blackberries, 102
blueberries, 113
cherries, 125
currants, 139
gooseberries, 149
nectarines, 167
peaches, 177
pears, 327
persimmons, 337
plums, 187
raspberries, 42
rhubarb, 55
tomatoes, 272
—for vegetables
artichokes, 76–7asparagus, 86, 89
beans, 195, 197
beets, 344–5, 348
carrots, 204
corn, 380
eggplant, 229
garlic, 388, 390
husk tomatoes, 263
kohlrabi, 250–1
peppers, 415
pumpkin, 422
squash, 431
zucchini, 288
pressure canners, 12, 13
produce
acidity of, 8
local, 1–2
ripeness of, 7
seasonal, 2
varieties of, 3
washing and storage, 7–8, 14, 20
prosciutto, 360
Asparagus and Goat Cheese Flatbread, 91
Pea and Prosciutto Sauce, 258
pumpkin, 421–3
to freeze, 427
to prepare and can, 422–3
varieties, 421
Pumpkin Chutney , 424–5
Pumpkin Pie, 427
Three Sisters Enchiladas, 426
Purée, Frozen Moroccan Parsnip, 408
quinces, pectin from, 29
 
Rainbow Fruited Chow Chow , 374–5
raisinsBlueberry Conserve, 114
Crabapple Chutney , 309
Green Giant Chutney , 416–17
Green T omato Chow Chow , 273
Mincemeat, 502
Moroccan Chicken T agine, 365
Peach and Onion Chutney , 178
Pineapple Mustard, 485
Pumpkin Chutney , 424–5
Rhubarb Orange Chutney , 56
Scarlet Mango Chutney , 480–1
ramps, 94
raspberries, 41–2
to freeze, 51
to prepare and can, 42
varieties, 41–2
Berry Filling, 151
Black Forest Freezer Jam, 141
Champagne Raspberry V inaigrette, 96
Nectarine Conserve, 168–9
Pan-seared Artichokes with Raspberry V inegar , 80
Raspberry Coulis, 43
Raspberry Curd, 46
Raspberry-glazed Brussels Sprouts with Pancetta, 360
Raspberry T iramisù, 44–5
Rhubarb and Raspberry Jam, 58
Scarlet Blush Apricot Freezer Conserve, 38
Sweet Raspberry V inaigrette, 50
Sweet Raspberry V inegar , 48
raw pack, 15, 21
relishes, 28
Garlic Scape Relish, 244
Gooseberry and Almond Relish, 152
Kohl Relish, 252
Peaches and Cream Relish, 381
Roasted T omato, Fennel and Basil Relish, 238–9rhubarb, 53–5
to freeze, 59
to prepare and can, 54–5
varieties, 53
Grilled Rhubarb Orange Chicken Bur gers, 57
Rhubarb and Raspberry Jam, 58
Rhubarb Orange Chutney , 56
Strawberry Rhubarb Freezer Pie Filling, 70–1
Strawberry Rhubarb Galette, 72–3
rice
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Mushroom Rice Cakes, 514
Mushroom Risotto, 511
Squash Stuf fed with Rice and W inter Pear
Chutney , 502
Roasted Garlic and Artichoke Spread, 392
Roasted Onion and Garlic Marmalade, 400–1
Roasted Red Pepper Dip, 418
Roasted T omato, Fennel and Basil Relish, 238–9
Root V egetable Sauce, 284
rosemary , 438
Mediterranean Herb Paste, 440–1
Roasted Garlic and Artichoke Spread, 392
Rosemary-spiked Apple Jelly , 310–11
Soothing W inter Cough Syrup, 522
roses and rosehips, 297
Persimmons in Rosehip Syrup, 338–9
rutabaga, 281
 
sage, 437, 439
Mediterranean Herb Paste, 440–1
Potato Pancake with Blueberry Conserve, 116
Sage Jelly , 298Soothing W inter Cough Syrup, 522
salad dressings and vinaigrettes
Asian Dressing, 384–5
Beet V inaigrette, 349
Champagne Raspberry V inaigrette, 96
Lemon Chutney Dressing, 456
Mediterranean Herb V inaigrette, 441
Summer Herb Brown Mayonnaise, 300
Sweet Raspberry V inaigrette, 50
salads
Beet T abbouleh, 349
Char -grilled Corn and Cauliflower Salad with
Asian Dressing, 384–5
Curried Summer Salad, 172
Dilled Three-bean Salad, 199
Expandable Bean Salad, 200
Frozen Coleslaw , 368
Kohlrabi and Apple Salad, 255
Mediterranean Chicken and Potato Salad, 292
Niçoise Salad, 201
Spring Salad, 97
Salmon, Grilled, with Asian Plum Sauce, 190–1
salsas
Honeyed Peach Freezer Salsa, 182
Roasted Asparagus Salsa, 90
Salsa V erde, 521
T omatillo Salsa V erde, 266–7
savory , 519
Salsa V erde, 521
Soothing W inter Cough Syrup, 522
Scallops, Grilled, with Roasted T omato, Fennel and
Basil Relish, 240
Scarlet Blush Apricot Freezer Conserve, 38
Scarlet Mango Chutney , 480–1
Scone W edges with Strawberry Jam, 68setting point. See  jelly stage
shallots, 397
sheet test (for jelly), 9, 311
shellfish. See  fish and shellfish
Sizzling Broccoli and Honeyed Beets, 353
Sliced or Diced Citrus Peel in Syrup, 451
Soothing W inter Cough Syrup, 522
sorrel, 94
Spring Salad, 97
soups and chowders
Corn Chowder , 381
Manhattan Clam Chowder , 253
Moroccan Parsnip Soup, 409
Onion and Fennel Soup, 402
Sour Cherry Pie Filling, 132
Spiced Apricot and Orange Butter , 496–7
Spiced Golden Plum Jam, 188
Spiced Pickled Oranges, 472–3
spices
for chutneys, 454
to make a spice bag, 214
Classic Pickling Spice Blends, 213
Curry Pickling Spice Blend, 214–15
Five-Spice Blend, 216
spinach
sorrel substituted for , 94
Beef Bites, 231
Expandable Bean Salad, 200
Grilled Pomegranate Pepper Pork, 490
Kohlrabi and Apple Salad, 255
Mediterranean Chicken and Potato Salad, 292
Niçoise Salad, 201
Salsa V erde, 521
Spring Salad, 97
Spring Herb Aïoli, 95
Spring Salad, 97squash, 429–31
to freeze, 435
to prepare and can, 430–1
varieties, 429–30
Maple Nut Squash, 432
Pickled Baby V egetables, 434
Squash Stuf fed with Rice and W inter Pear
Chutney , 502
Three Sisters Enchiladas, 426
star anise
Pickled Baby V egetables, 434
stem ginger , 28, 106
sterilization, 7, 11, 18, 22, 28
storage
of canned foods, 17
of fresh produce, 7–8
of frozen foods, 25
strawberries, 61–2
to crush for jam or sauce, 62
to freeze, 73
varieties, 61
Classic Strawberry Jam with Pectin, 64–5
Low- or No-sugar Strawberry Jam, 66
Scone W edges with Strawberry Jam, 68
Strawberry Cappuccino, 67
Strawberry Rhubarb Freezer Pie Filling, 70–1
Strawberry Rhubarb Galette, 72–3
Strawberry Sauce, 63
sugar syrup, 14–15
Summer Herb Brown Mayonnaise, 300
sunflower seeds
Garlic Scape Pesto, 245
Mushroom T apenade, 512
Persillade, 297
Summer Herb Pesto, 301sweet cicely , 64, 94
Classic Strawberry Jam with Pectin, 64–5
Dundee Almond Cake, 468–9
sweet husk tomatoes. See  tomatoes, sweet husk
Sweet Pickled Brussels Sprouts, 359
sweet potatoes
Potato Pancake with Blueberry Conserve, 116
Sweet Raspberry V inaigrette, 50
Sweet Raspberry V inegar , 48
Sweet-sour Sauce, 179
syrups
sugar , 14–15
thickness of, 140
Blackberry Cordial, 105
Blackcurrant Cordial, 140
 
tagines, 365
Lemon Chutney Chicken T agine, 461
Moroccan Chicken T agine, 365
Preserved Lemon Chicken T agine, 460
tamarind, 189
Asian Plum Sauce, 189
T apenade, Mushroom, 512–13
tarragon, 64
Classic Strawberry Jam with Pectin, 64–5
Crabapple Chutney , 309
V anilla Pears in Orange W ine Syrup, 328
Thai T urkey , 278
Three Sisters Enchiladas, 426
thyme
Finocchio à la Grecque, 236–7
Mediterranean Herb Paste, 440–1
Roasted Chicken Thighs, Artichokes and New
Potatoes, 78
Soothing W inter Cough Syrup, 522Thyme Jelly , 298
T iramisu, Raspberry , 44–5
tomatillos, 261
T omatillo Salsa V erde, 266–7
tomatoes, 269–72, 270
green, 270
to freeze, 279
to prepare and can, 271–2
to skin, seed, and roast, 271
varieties, 269–70
Aunt Ruth’ s Heritage Chili Sauce, 274
Eggplant Caponata, 230
Expandable Bean Salad, 200
Finocchio à la Grecque, 236–7
Fire-roasted Pepper and T omato Sauce, 276–7
French Beans in T omato Sauce, 196–7
Green Giant Chutney , 416–17
Green T omato Chow Chow , 273
Grilled Pomegranate Pepper Pork, 490
Mediterranean Chutney , 291
Moroccan Parsnip Soup, 409
Niçoise Salad, 201
Roasted Asparagus Salsa, 90
Roasted T omato, Fennel and Basil Relish, 238–9
Root V egetable Sauce, 284
Thai T urkey , 278
tomatoes, sweet husk, 261–3
to freeze, 267
to prepare and can, 262–3
varieties, 261
Ground Cherry Jam, 264
T omatillo Salsa V erde, 266–7
tuna
Niçoise Salad, 201
turkey
Black Forest Meat Loaf, 144Country-style Chicken, 320
Thai T urkey , 278
turnips, 281–2
to freeze, 285
varieties, 281
Pickled Baby V egetables, 434
Pickled Carrots, T urnips and Peppers, 283
Root V egetable Sauce, 284
 
umeboshi plums, 186
 
V anilla Pears and Gingerbread, 330
V anilla Pears in Orange W ine Syrup, 328
vegetables
brine or broth for , 20
to keep from browning, 20
to prepare and can, 20–1
pressure canner method for , 11, 20–3
See also specific vegetables
vinaigrettes
Beet V inaigrette, 349
Champagne Raspberry V inaigrette, 96
Mediterranean Herb V inaigrette, 441
Sweet Raspberry V inaigrette, 50
vinegars
Pan-seared Artichokes with Raspberry V inegar , 80
Sweet Raspberry V inegar , 48
 
walnuts
Orange Fig Spread, 500
W ild Blueberry Dipping Sauce, 120
wild leeks, 94
wild marjoram, 438
wild rice
Squash Stuf fed with Rice and W inter PearChutney , 502
W inter Pear Chutney , 506
winter pears, 505
 
yogurt
Berry Filling, 151
Kohlrabi and Apple Salad, 255
Pea and Prosciutto Sauce, 258
Raspberry T iramisù, 44–5
Strawberry Cappuccino, 67
 
zucchini, 287–9
to freeze, 293
to prepare and can, 288–9
varieties, 287
Black Forest Meat Loaf, 144
Five-Spice Zucchini Pickles, 290
Mediterranean Chicken and Potato Salad, 292
Mediterranean Chutney , 291A c k n o w l e d g e m e n t s
From my first meeting with my editor , Kirsten Hanson, I knew we were
going to  do great work together . Kirsten knows how to quell t he fear—in
my case, a white-knuckled fear of food photography—and bring out the
best in a writer . Thanks to her and everyone at HarperCollins for enabling
this gem of a book. A great copy editor is like a great chef: gently tweaking, always letting the
essence of the food shimmer , and never using a heavy hand. My sincere
thanks to  Julia Armstrong, a wordsmith whose gentle touch was  perfectly in
tune with the nature of my work. This book takes a fresh look at a timeless subject, thanks in pa rt to Laurie
Dearie-Bruce, m y “tar get group” representative, sounding board and
positive thinker . Thank you, Laurie, for listening to my questions and
helping me focus on what a “30-something” wants in a cookbook. At many points in this odyssey , I discovered that there are some pretty
serious preservers out there. Basia Halik, owner of The Harve st Room in
Neustadt, Ontario, is one of them. The crisp February day I visited Basia,
she was making Blood Orange Marmalade and simmering apples in order to
render her own pectin—a two -day process. There, in her ce ntury stone
house, surround ed by her collec tion of ironstone and pine, and the wreaths
she ma kes from her garden’ s bounty , I spent an enchanted day
photographing a s she took me through the rituals of “puttin g food by .”
Thank you, Basia, for sharing a  piece of your Eden with the m any people
who will pick up this book. The peo ple at Bernardin Canada are, in my view , the preserving experts. After all, they h ave been in the business of canning for over 10 0 years and,through their toll-free telephone  number , of fer genuine and safe advice to
home ca nners. Thanks to them for answering my technical questions and
supporting the testing of the recipes in this book by providing equipment. Lee V al ley T ools has carved a niche in the home artisan market with its
excellent-quality woodworking, gardening, home craft, and kitchen tools
and equi pment. Its Maslin pan w as used to test almost every single recipe in
this boo k. Not once did I have a  problem with scorching, because the pan is
designed for preserving: heavy-b ottomed and wider at the top for maximum
evaporation. Th is is an essentia l piece of equipment if you plan to make
preserves part of your seasonal kitchen rituals. KitchenAid real ly did come to my aid during recipe testing. Its s tand mixer ,
with the Rotor S licer/Shredder attachment, makes short work o f slicing or
shredding fresh cabbage, onions , beets and other vegetables for preserves. I
particularly like  it because th e shredding is continuous—I  can shred
mountains of cabbage for colesl aw or sauerkraut without stopping to empty
a bowl. For chopping functions, the KitchenAid dual-bowl food processor
provided, in one machine, a sm all-quantity chopping bowl for spices and
herbs, while the lar ge, 12-cup (3 L) bowl handled the lar ge amounts of fruit
or veget ables I was chopping for most recipes. These machin es are what
make preserving for our generation less of a task and more of a joy . Sincere thanks go to all my loc al land stewards: Simon de Boer , for garlic
scapes, sunchokes and other or ganic herbs and vegetables; Andrew Barry ,
who grows asparagus, as did his father before him, and whose asparagus
and strawberries were used in t he tests; my friends Pie and Basia for their
rhubarb; Filsinger ’ s Or ganic Foods & Orchards for or ganic gooseberries,
currants and cider vinegar , and f or providing the setting for my photographs
of several apple varieties, all from their orchards in A yton, Ontario. Thanks
as w ell to the people at Stokes Seeds Inc. for the day I spent wandering
around their trial gardens—the  lar gest in North America—photographing
vegetables. Many of the shots o f vegetables in this book were taken in that
exciting garden, where both new and old varieties make the ir debut or
return to centre stage.For a very small village, Neusta dt, Ontario, where I live and work, has its
share of highly creative people. Richard Mund of Richard Mund Pottery has
been working at his craft in the  village for over 10 years, and his beautiful
hand-painted pottery was the perfect vessel for showcasing my French
Beans in T omato Sauce ( french beans in tomato sauce ). Neustadt Springs
Brewery , winner of numerous awards, makes mighty fine beer using spring
water from deep in the caverns o f the 19th-century stone structure. Neustadt
Lager w ent dow n beautifully on hot summer days after the Maslin pan had
been cleaned for the final time. Of course, my f amily always figures into my books, and this  book is no
exception. Thanks to Gary and Shannon McLaughlin, my partners in life. Friends seem to become more precious to me with every passing year . I am
blessed with bonds of mutual af fection from all of the strands that are
woven i nto the tapestry of my  life: herbies, foodies, book club buddies,
publishers and editors, and long -time friends from university days. The list
is lo ng—too long for me to mention individuals. But if y ou’ve ever
received a jar of my preserves, I count you as a cherished friend.A b o u t  t h e  A u t h o r
Home e conomist, culinary herbalist and bestselling, international award—
winning author of 10 cookbooks  and three herb handbooks P A T CROCKER
is a green cook who loves to “pu t food by .” Pat’ s photographs appear on the
pages of Pr eserving , a nd her love of herbs is evide nt in the many recipes
that showcase her preserves and  these incredible plants. Pat’ s wish for the
future is  a generation with ties to  the land and the food that nourishes us all. Her hope is to keep traditional foodways alive. V isit www .AuthorT racker .com  for exclusive information on your favorite
HarperCollins authors.C o p y r i g h t
PRESER VING . T ext and photographs copyright © 2011 by Pat Crocker . All rights reserved unde r
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or by any means, whether electronic or me chanical, now known or hereinafter invented, without the
express written permission of HarperCollins e-books. First published in 2011 by HarperCollins Publishers Ltd, Ontario, Canada. FIRST U.S. EDITION
ISBN 978-0-06-219144-1
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Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        See  soups and chowders
chutneys, 26
Country-style Chutney, 319
Crabapple Chutney, 309
Garlic, Onion and Cherry Chutney, 391
Green Giant Chutney, 416–17
Lemon Chutney, 454–5
Mediterranean Chutney, 291
Peach and Onion Chutney, 178
Pumpkin Chutney, 424–5
Rhubarb Orange Chutney, 56
Scarlet Mango Chutney, 480–1
W inter Pear Chutney, 506
cilantro, 266
Roasted Asparagus Salsa, 90
T omatillo Salsa V erde, 266–7
Cinnamon-scented Parsnip Pear Jam, 407
citrons, 453
Sliced or Diced Citrus Peel in Syrup, 451
citrus fruits, 445–7
to grate and use rind, 447
to prepare, 446
to extract pectin, 29
See also specific fruits
citrus peel, candied
Candied Citrus Peel, 470–1
Mincemeat, 502
Sliced or Diced Citrus Peel in Syrup, 451
Clam Chowder, Manhattan, 253
Classic Dill Spears, 222–3
Classic Dundee Marmalade, 466
Classic Pickling Spice Blend, 213
Classic Strawberry Jam with Pectin, 64–5
clingstone fruits, 26
compotes, 26Apricot Compote, 36
Apricot Compote with Lavender and Citrus, 520
cone colander or strainer, 26, 29
Confit, Carrot, 237
conserves, 26
Blueberry Conserve, 114
Chocolate Apple Mousse Conserve, 312
Cranberry Orange Conserve, 322–3
Gingered Autumn Conserve, 332
Nectarine Conserve, 168–9
Scarlet Blush Apricot Freezer Conserve, 38
cordials
Blackberry Cordial, 105
Blackcurrant Cordial, 140
corn, 377–80
to freeze, 385
to prepare and can, 378–80
varieties, 377
Black Forest Meat Loaf, 144
Char -grilled Corn and Cauliflower Salad with
Asian Dressing, 384–5
Chile Corn Bread, 382
Corn Chowder, 381
Peaches and Cream Relish, 381
Three Sisters Enchiladas, 426
Cough Syrup, Soothing W inter, 522
Country-style Chicken, 320
Country-style Chutney, 319
couscous
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Squash Stuf fed with Rice and W inter Pear
Chutney, 502
crabapples, 305Crabapple and Goat Cheese Barquettes, 314
Crabapple Chutney, 309
Maple Nut Squash, 432
cranberries, dried
Mincemeat, 502
W inter Pear Chutney, 506
cranberries, fresh or frozen, 317–18
to freeze, 323
varieties, 317
Bay-spiked Cherry Currant Jam, 130–1
Country-style Chutney, 319
Cranberry Orange Conserve, 322–3
cream cheese
Crabapple and Goat Cheese Barquettes, 314
cucumbers, 219
varieties, 219
Asian Lime Pickles, 224
Bread and Butter Pickles, 220–1
Classic Dill Spears, 222–3
curds, fruit, 27
Lemon Curd, 462
Raspberry Curd, 46
currants, dried
Lemon Chutney, 454–5
Mincemeat, 502
Scone W edges with Strawberry Jam, 68
currants, fresh or preserved, 137–45
to freeze, 145
to prepare and can, 138–9
varieties, 137
Bay-spiked Cherry Currant Jam, 130–1
Berry Filling, 151
Blackcurrant Cordial, 140
Black Forest Freezer Jam, 141
Black Forest Meat Loaf, 144
Currant Catsup, 142Curried Onions, 399
Curried Summer Salad, 172
Curried Summer Stone Fruit Preserve, 170–1
Curry Pickling Spice Blend, 214–15
 
dates
Asian Plum Sauce, 189
Mincemeat, 502
Pineapple Mustard, 485
desserts
Amaretto Clafoutis with Burnt Almonds, 128–9
Berried Pavlova, 150–1
Blackberry Pudding Cake, 104
Blueberry Grunt, 118
Gooseberry Gingersnap Crumble, 154
Lori Schaef fer ’ s Cherry Cobbler, 134
Raspberry T iramisù, 44–5
Strawberry Cappuccino, 67
V anilla Pears and Gingerbread, 330
See also  cakes and quick breads; pies and
pie fillings
dill, 296
Classic Dill Spears, 222–3
Dilled Beans, 198
dried fruits, 493
Dundee Almond Cake, 468–9
 
eggplant, 227–9
to freeze, 233
to prepare and can, 228–9
varieties, 227–8
Beef Bites, 231
Eggplant Caponata, 230
Pickled Baby Eggplant, 232
Pickled Baby V egetables, 434
Root V egetable Sauce, 284eggs, hard boiled
Expandable Bean Salad, 200
Niçoise Salad, 201
Enchiladas, Three Sisters, 426
endive
Crabapple and Goat Cheese Barquettes, 314
equipment and tools, 12–13
cone colander or strainer, 26, 29
freezers, 24
for grating and using citrus rind, 447
for grinding spices, 454
kettles, 13
Mason jars, 12, 25
for shredding cabbage, 364
thermometers, 9, 12
Expandable Bean Salad, 200
 
fennel, 235
to dry leaves, 237
to freeze, 241
varieties, 235
Finocchio à la Grecque, 236–7
Grilled Scallops with Roasted T omato, Fennel and
Basil Relish, 240
Onion and Fennel Soup, 402
Roasted T omato, Fennel and Basil Relish, 238–9
fenugreek, 214
fiddleheads, 93
figs, 499
Honeyed Fig Chicken Stir -fry, 501
Mincemeat, 502
Orange Fig Spread, 500
Finocchio à la Grecque, 236–7
fish and shellfish
Curried Summer Salad, 172Grilled Salmon with Asian Plum Sauce, 190–1
Grilled Scallops with Roasted T omato, Fennel and
Basil Relish, 240
Lemon-seasoned Whitefish, 457
Manhattan Clam Chowder, 253
Niçoise Salad, 201
Peach Chutney Fish Cakes, 180–1
Five-Spice Blend, 216
Five-Spice Zucchini Pickles, 290
food safety
with artichokes, 76
with chile peppers, 413
with garlic, 388
sterilization, 7, 11, 18, 22, 28
freestone fruit, 26
freezer burn, 26–7
freezer preserves
Black Forest Freezer Jam, 141
Frozen Coleslaw, 368
Frozen Moroccan Parsnip Purée, 408
Frozen Purée of Cauliflower, 373
Hachiya Persimmon Freezer Jam, 340
Honeyed Peach Freezer Salsa, 182
Scarlet Blush Apricot Freezer Conserve, 38
Strawberry Rhubarb Freezer Pie Filling and Pie, 70–1
freezers, 24
freezing procedures, 24–5
for apples, 315
for apricots, 39
for artichokes, 81
for asparagus, 87
for beans, 201
for beets, 345
for blackberries, 108
for blueberries, 121for broccoli, 355
for Brussels sprouts, 358
for carrots, 209
for cauliflower, 375
for cherries, 135
for corn, 385
for cranberries, 323
for currants, 145
for eggplant, 233
for fennel, 241
for garlic, 395
for garlic scapes, 247
for gooseberries, 155
for kohlrabi, 255
for melons, 163
for nectarines, 173
for parsnips, 406
for peaches, 183
for pears, 333
for peas, 259
for peppers, 419
for persimmons, 341
for plums, 191
for pumpkin, 427
for raspberries, 51
for rhubarb, 59
for squash, 435
for strawberries, 73
for tomatoes, 267, 279
for turnips, 285
for zucchini, 293
French Beans in T omato Sauce, 196–7
Frozen Coleslaw, 368
Frozen Moroccan Parsnip Purée, 408
Frozen Purée of Cauliflower, 373
fruitaggregate, 26
melting flesh, 28
citrus, 445–7
clingstone and freestone, 26
dried, 493
exotic or tropical, 475
to keep from browning, 14, 26
to pack into jars, 15
to prepare and can, 14–23, 20–1
sugar syrups for, 14–15
to wash, 14
See also specific fruits
fruit butter, 27
fruit cheese, 27
Fruit Chocolate Mousse, 162
fruit curd, 27
fruit syrup, 27
 
garlic, 387–90
food safety with, 388
to freeze, 395
to prepare and can, 388–90
to roast, 389
varieties, 387–8
Basil Pesto, 301
Dilled Beans, 198
Fire-roasted Pepper and T omato Sauce, 276–7
Garlic, Onion and Cherry Chutney, 391
Garlic Scape Pesto, 245
Gremolata, 394
Lavender Garlic Paste, 519
Mediterranean Herb Paste, 440–1
Persillade, 297
Roasted Asparagus Salsa, 90
Roasted Garlic and Artichoke Spread, 392
Roasted Onion and Garlic Marmalade, 400–1Roasted T omato, Fennel and Basil Relish, 238–9
Spring Herb Aïoli, 95
Summer Herb Brown Mayonnaise, 300
wild leeks as substitute for, 94
garlic greens, 93
Roasted Chicken Thighs, Artichokes and New
Potatoes, 78
garlic scapes, 243
to freeze, 247
Garlic Scape Pesto, 245
Garlic Scape Pesto Potatoes, 246
Garlic Scape Relish, 244
ginger, candied or crystallized
Asian Lime Pickles, 224
Asian Plum Sauce, 189
Country-style Chutney, 319
Crabapple Chutney, 309
Gingered Autumn Conserve, 332
Honeyed Peach Freezer Salsa, 182
Scarlet Mango Chutney, 480–1
ginger, stem, 28, 106
Gingerbread, 330
gingerroot, fresh, 106
Black Ginger Marmalade, 106–7
Garlic Scape Relish, 244
Honeyed Fig Chicken Stir -fry, 501
Pickled Carrots, T urnips and Peppers, 283
Rhubarb Orange Chutney, 56
Gingersnap Crumble, Gooseberry, 154
gooseberries, 147–9
to extract pectin, 29
to freeze, 155
to prepare and can, 148–9
varieties, 147
Berried Pavlova, 150–1Berry Filling, 151
Gooseberry and Almond Relish, 152
Gooseberry Gingersnap Crumble, 154
grapefruit, 445, 449–50
to section, 446
varieties, 449–50
Sliced or Diced Citrus Peel in Syrup, 451
grape juice
substitute for sugar syrup, 15
Low- or No-sugar Strawberry Jam, 66
Nectarine Conserve, 168–9
grape tomatoes, 269
Green Giant Chutney, 416–17
Green T omato Chow Chow, 273
Gremolata, 394
Grilled Pomegranate Pepper Pork, 490
Grilled Rhubarb Orange Chicken Bur gers, 57
Grilled Salmon with Asian Plum Sauce, 190–1
Grilled Scallops with Roasted T omato, Fennel and
Basil Relish, 240
ground cherries, 261, 262
Ground Cherry Jam, 264
 
Hachiya Persimmon Freezer Jam, 340
hard boil, 27
headspace, 27
for canning, 15, 18, 21, 22
for freezing, 24
headspace measure, 13
herbs
spring herbs, 93–4
summer herbs, 295–7
fall herbs, 437–9
winter herbs, 517–19
bouquet garni, 517
chif fonade, 439to dry, 437
herb jellies, 298
Basil Pesto, 301
Mediterranean Herb Paste, 440–1
Mediterranean Herb V inaigrette, 441
Soothing W inter Cough Syrup, 522
Spring Herb Aïoli, 95
Spring Salad, 97
Summer Herb Brown Mayonnaise, 300
See also specific herbs
hermetic seal, 27
Homemade Pectin, 29
honey
Honeyed Beets, 348
Honeyed Fig Chicken Stir -fry, 501
Honeyed Peach Freezer Salsa, 182
Orange Fig Spread, 500
honeydew melons. See  melons
horehound, 518
horseradish, 438
Horseradish Cream, 438
Kohl Relish, 252
hot pack, 15, 21
hull, 27
hyssop, 518
Salsa V erde, 521
 
jams, 27
pectin for, 64
Bay-spiked Cherry Currant Jam, 130–1
Black Forest Freezer Jam, 141
Brandied Melon Jam, 160
Carrot Jam, 206–7
Cinnamon-scented Parsnip Pear Jam, 407
Classic Strawberry Jam with Pectin, 64–5
Ground Cherry Jam, 264Hachiya Persimmon Freezer Jam, 340
Low- or No-sugar Strawberry Jam, 66
Rhubarb and Raspberry Jam, 58
Spiced Golden Plum Jam, 188
jars and lids, 16
Mason jars, 12, 25
to pack fruit in, 15
to pack vegetables in, 21
sealing, 7, 11, 12, 16, 19
sterilization, 7, 11, 18, 22, 28
jellies, 28
Parsley Jelly, 298
Pomegranate Pepper Jelly, 488
Rosemary-spiked Apple Jelly, 310–11
jelly stage (setting point), 9–10
plate test, 10, 114, 131, 467
sheet test, 9, 311
 
kettles (for preserving), 13
kidney beans
Dilled Three-bean Salad, 199
Three Sisters Enchiladas, 426
kohlrabi, 249–51
to freeze, 255
to prepare and can, 250–1
varieties, 249
Kohlrabi and Apple Salad, 255
Kohl Relish, 252
Manhattan Clam Chowder, 253
Sweet Pickled Kohlrabi and Beets, 254
 
lamb
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Grilled Pomegranate Pepper Pork, 490Lattice-top Cherry Pie, 133
lavender, 518–19
Apricot Compote with Lavender and Citrus, 520
Lavender Garlic Paste, 519
legumes
Dilled Three-bean Salad, 199
Moroccan Parsnip Soup, 409
Three Sisters Enchiladas, 426
lemongrass
Asian Lime Pickles, 224
Lime and Chile Marinade, 384–5
lemons and lemon juice, 453
varieties, 453
Brandied Melon Jam, 160
Gremolata, 394
Lemon Chutney, 454–5
Lemon Chutney Chicken T agine, 461
Lemon Chutney Dressing, 456
Lemon Curd, 462
Lemon-seasoned Whitefish, 457
Preserved Lemon Chicken T agine, 460
Preserved Lemons, 458–9, 459–60
Sliced or Diced Citrus Peel in Syrup, 451
lentils
Moroccan Parsnip Soup, 409
lima beans
Three Sisters Enchiladas, 426
limes and lime juice
Lime and Chile Marinade, 384–5
Scarlet Mango Chutney, 480–1
Sliced or Diced Citrus Peel in Syrup, 451
T omatillo Salsa V erde, 266–7
local produce, 1–2
Lori Schaef fer ’ s Cherry Cobbler, 134
Low- or No-sugar Strawberry Jam, 66
 Maslin pans, 13
mangoes, 477–8
to slice or dice, 478
varieties, 477
Curried Summer Salad, 172
Pan-seared Moroccan Cauliflower, 479
Scarlet Mango Chutney, 480–1
Manhattan Clam Chowder, 253
maple syrup
Berry Filling, 151
Fruit Chocolate Mousse, 162
Maple Nut Squash, 432
Marinade, Lime and Chile, 384–5
marmalades, 28
Black Ginger Marmalade, 106–7
Classic Dundee Marmalade, 466
Roasted Onion and Garlic Marmalade, 400–1
mayonnaise
Spring Herb Aïoli, 95
Mediterranean Chicken and Potato Salad, 292
Mediterranean Chutney, 291
Mediterranean Herb Paste, 440–1
Mediterranean Herb V inaigrette, 441
melons, 157–9
to freeze, 163
to prepare, 158
varieties, 157
Brandied Melon Jam, 160
Fruit Chocolate Mousse, 162
Honeyed Peach Freezer Salsa, 182
Meyer lemons, 453
Mincemeat, 502
mint, 296
Beet T abbouleh, 349
Grilled Pomegranate Pepper Pork, 490
Mint Jelly, 298Moroccan Cabbage, 366–7
Moroccan Cauliflower, Pan-seared, 479
Moroccan Chicken T agine, 365
Moroccan Parsnip Purée, Frozen, 408
Moroccan Parsnip Soup, 409
mousses, purées, and butters
Chocolate Apple Mousse Conserve, 312
Frozen Moroccan Parsnip Purée, 408
Fruit Chocolate Mousse, 162
Spiced Apricot and Orange Butter, 496–7
mushrooms, 509–10
varieties, 509–10
Asparagus Sauce, 88–9
Curried Summer Salad, 172
Mushroom Rice Cakes, 514
Mushroom Risotto, 511
Mushroom T apenade, 512–13
Mustard, Pineapple, 485
 
nectarines, 165–7
to freeze, 173
to prepare and can, 166–7
varieties, 165
Curried Summer Salad, 172
Curried Summer Stone Fruit Preserve, 170–1
Honeyed Peach Freezer Salsa, 182
Nectarine Conserve, 168–9
Niçoise Salad, 201
non-sugar sweeteners, 15
 
olives
Eggplant Caponata, 230
Lemon Chutney Chicken T agine, 461
Mushroom T apenade, 512
Niçoise Salad, 201
Preserved Lemon Chicken T agine, 460onions, green, 397
Asparagus Sauce, 88–9
Lemon Chutney Dressing, 456
Lime and Chile Marinade, 384–5
Roasted Asparagus Salsa, 90
onions, pickling or pearl
Brocco-cauli Mixed Pickles, 354–5
Garlic, Onion and Cherry Chutney, 391
Pickled Baby V egetables, 434
Rainbow Fruited Chow Chow, 374–5
onions, white, yellow, or red, 397–8
varieties, 397–8
Asian Plum Sauce, 189
Aunt Ruth’ s Heritage Chili Sauce, 274
Bread and Butter Pickles, 220–1
Country-style Chutney, 319
Curried Onions, 399
Eggplant Caponata, 230
Fire-roasted Pepper and T omato Sauce, 276–7
Five-Spice Zucchini Pickles, 290
French Beans in T omato Sauce, 196–7
Gooseberry and Almond Relish, 152
Green Giant Chutney, 416–17
Green T omato Chow Chow, 273
Mediterranean Chutney, 291
Moroccan Cabbage, 366–7
Mushroom T apenade, 512
Onion and Fennel Soup, 402
Peach and Onion Chutney, 178
Peaches and Cream Relish, 381
Rhubarb Orange Chutney, 56
Roasted Onion and Garlic Marmalade, 400–1
Root V egetable Sauce, 284
Scarlet Mango Chutney, 480–1
Summer Herb Brown Mayonnaise, 300
Sweet Pickled Brussels Sprouts, 359open kettle method, 11
oranges and orange juice, 465
varieties, 465
Amaretto Black Cherries, 126
Apricot Compote, 36
Apricot Compote with Lavender and Citrus, 520
Blackcurrant Cordial, 140
Blueberry Conserve, 114
Candied Citrus Peel, 470–1
Carrot Jam, 206–7
Classic Dundee Marmalade, 466
Cranberry Orange Conserve, 322–3
Dundee Almond Cake, 468–9
Ground Cherry Jam, 264
Orange Fig Spread, 500
Peach and Onion Chutney, 178
Pumpkin Chutney, 424–5
Raspberry Coulis, 43
Rhubarb Orange Chutney, 56
Sliced or Diced Citrus Peel in Syrup, 451
Spiced Apricot and Orange Butter, 496–7
Spiced Golden Plum Jam, 188
Spiced Pickled Oranges, 472–3
V anilla Pears in Orange W ine Syrup, 328
W ild Blueberry Dipping Sauce, 120
oregano, 438
Mushroom T apenade, 512
Root V egetable Sauce, 284
Soothing W inter Cough Syrup, 522
oxidation, 28
 
Pancake, Potato, with Blueberry Conserve, 116
pancetta, 360
Raspberry-glazed Brussels Sprouts with Pancetta, 360
panko, 180
Peach Chutney Fish Cakes, 180–1Pan-seared Moroccan Cauliflower, 479
parsley, 297
Asparagus Sauce, 88–9
Beet T abbouleh, 349
Fire-roasted Pepper and T omato Sauce, 276–7
Gremolata, 394
Lemon Chutney Chicken T agine, 461
Parsley Jelly, 298
Persillade, 297
Roasted Asparagus Salsa, 90
Roasted T omato, Fennel and Basil Relish, 238–9
Salsa V erde, 521
Summer Herb Brown Mayonnaise, 300
parsnips, 405
to freeze, 406
varieties, 405
Cinnamon-scented Parsnip Pear Jam, 407
Frozen Moroccan Parsnip Purée, 408
Moroccan Parsnip Soup, 409
Pickled Baby V egetables, 434
Root V egetable Sauce, 284
peaches, 175–7
to freeze, 183
to prepare and can, 175–7
varieties, 175
Curried Summer Stone Fruit Preserve, 170–1
Honeyed Peach Freezer Salsa, 182
Peach and Onion Chutney, 178
Peach Chutney Fish Cakes, 180–1
Sweet-sour Sauce, 179
Peaches and Cream Relish, 381
peanut butter
Thai T urkey, 278
pears, 325–7
to freeze, 333
to prepare and can, 326–7varieties, 325, 505
Cinnamon-scented Parsnip Pear Jam, 407
Country-style Chutney, 319
Garlic, Onion and Cherry Chutney, 391
Gingered Autumn Conserve, 332
Rainbow Fruited Chow Chow, 374–5
Roasted Onion and Garlic Marmalade, 400–1
Squash Stuf fed with Rice and W inter Pear
Chutney, 502
V anilla Pears and Gingerbread, 330
V anilla Pears in Orange W ine Syrup, 328
W inter Pear Chutney, 506
peas
to freeze, 259
varieties, 257
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Pea and Prosciutto Sauce, 258
pecans
Maple Nut Squash, 432
pectin, 8–9
homemade vs commercial, 9, 29
for jams, 64
jelly stage (setting point), 9–10, 114, 131, 311, 467
no-sugar -needed, 27, 64, 66
peel, candied citrus
Candied Citrus Peel, 470–1
Mincemeat, 502
Sliced or Diced Citrus Peel in Syrup, 451
peppers, 411–19
to freeze, 419
to prepare and can, 413–15
to roast, 414
varieties, 411–12—hot varieties, 411, 413
food safety with, 413
Brandied Melon Jam, 160
Brocco-cauli Mixed Pickles, 354–5
Chile Corn Bread, 382
Green Giant Chutney, 416–17
Green T omato Chow Chow, 273
Honeyed Peach Freezer Salsa, 182
Lime and Chile Marinade, 384–5
Parsley Jelly, 298
Peaches and Cream Relish, 381
Pickled Baby V egetables, 434
Pomegranate Pepper Jelly, 488
Roasted Asparagus Salsa, 90
T omatillo Salsa V erde, 266–7
—sweet varieties
Asian Lime Pickles, 224
Aunt Ruth’ s Heritage Chili Sauce, 274
Black Forest Meat Loaf, 144
Brocco-cauli Mixed Pickles, 354–5
Curried Onions, 399
Dilled Beans, 198
Fire-roasted Pepper and T omato Sauce, 276–7
Frozen Coleslaw, 368
Garlic Scape Relish, 244
Gingered Autumn Conserve, 332
Green Giant Chutney, 416–17
Mediterranean Chutney, 291
Peaches and Cream Relish, 381
Pickled Carrots, T urnips and Peppers, 283
Preserved Lemon Chicken T agine, 460
Rainbow Fruited Chow Chow, 374–5
Roasted Red Pepper Dip, 418
Roasted T omato, Fennel and Basil Relish, 238–9
Sweet Pickled Brussels Sprouts, 359
T omatillo Salsa V erde, 266–7Persillade, 297
persimmons, 335–7
to freeze, 341
to prepare and can, 336–7
varieties, 335
Hachiya Persimmon Freezer Jam, 340
Persimmons in Rosehip Syrup, 338–9
pestos and pastes
Basil Pesto, 301
Garlic Scape Pesto, 245
Gremolata, 394
Lavender Garlic Paste, 519
Mediterranean Herb Paste, 440–1
pickles, 211
Asian Lime Pickles, 224
Brocco-cauli Mixed Pickles, 354–5
Classic Dill Spears, 222–3
Curried Onions, 399
Dilled Beans, 198
Five-Spice Zucchini Pickles, 290
Green T omato Chow Chow, 273
Moroccan Cabbage, 366–7
Pickled Baby Beets, 346
Pickled Baby Carrots, 208
Pickled Baby Eggplant, 232
Pickled Baby V egetables, 434
Pickled Carrots, T urnips and Peppers, 283
Rainbow Fruited Chow Chow, 374–5
Spiced Pickled Oranges, 472–3
Sweet Pickled Brussels Sprouts, 359
Sweet Pickled Kohlrabi and Beets, 254
pickling spices, 212–16
spice bags, 212, 214
Classic Pickling Spice Blend, 213
Curry Pickling Spice Blend, 214–15
Five-Spice Blend, 216pies and pie fillings
Lattice-top Cherry Pie, 133
Pumpkin Pie, 427
Sour Cherry Pie Filling, 132
Strawberry Rhubarb Freezer Pie Filling, 70–1
Strawberry Rhubarb Galette, 72–3
Strawberry Rhubarb Pie, 70–1
See also  desserts
pineapple, candied
Country-style Chutney, 319
pineapple juice
substitute for sugar syrup, 15
pineapples, 483–4
to prepare, 484
Pineapple Mustard, 485
W inter Pear Chutney, 506
pistachio nuts
Preserved Lemon Chicken T agine, 460
plate test (for jelly), 10, 114, 131, 467
plums, 185–7
to extract pectin, 29
to freeze, 191
to prepare and can, 186–7
umeboshi plums, 186
varieties, 185
Asian Plum Sauce, 189
Country-style Chutney, 319
Grilled Salmon with Asian Plum Sauce, 190–1
Spiced Golden Plum Jam, 188
pomegranates, 487
Grilled Pomegranate Pepper Pork, 490
Moroccan Parsnip Soup, 409
Pomegranate Molasses, 489
Pomegranate Pepper Jelly, 488
pomelo, 449
porkApricot Beef, 37
Grilled Pomegranate Pepper Pork, 490
potatoes
Garlic Scape Pesto Potatoes, 246
Manhattan Clam Chowder, 253
Mediterranean Chicken and Potato Salad, 292
Niçoise Salad, 201
Peach Chutney Fish Cakes, 180–1
Potato Pancake with Blueberry Conserve, 116
Roasted Chicken Thighs, Artichokes and New
Potatoes, 78
Spring Salad, 97
Preserved Lemon Chicken T agine, 460
Preserved Lemons, 458–9, 460
preserves, 28
preserving pans, 13
pressure canner method, 8, 11, 22–3
—for fruits
apples, 308
apricots, 35
blackberries, 102
blueberries, 113
cherries, 125
currants, 139
gooseberries, 149
nectarines, 167
peaches, 177
pears, 327
persimmons, 337
plums, 187
raspberries, 42
rhubarb, 55
tomatoes, 272
—for vegetables
artichokes, 76–7asparagus, 86, 89
beans, 195, 197
beets, 344–5, 348
carrots, 204
corn, 380
eggplant, 229
garlic, 388, 390
husk tomatoes, 263
kohlrabi, 250–1
peppers, 415
pumpkin, 422
squash, 431
zucchini, 288
pressure canners, 12, 13
produce
acidity of, 8
local, 1–2
ripeness of, 7
seasonal, 2
varieties of, 3
washing and storage, 7–8, 14, 20
prosciutto, 360
Asparagus and Goat Cheese Flatbread, 91
Pea and Prosciutto Sauce, 258
pumpkin, 421–3
to freeze, 427
to prepare and can, 422–3
varieties, 421
Pumpkin Chutney, 424–5
Pumpkin Pie, 427
Three Sisters Enchiladas, 426
Purée, Frozen Moroccan Parsnip, 408
quinces, pectin from, 29
 
Rainbow Fruited Chow Chow, 374–5
raisinsBlueberry Conserve, 114
Crabapple Chutney, 309
Green Giant Chutney, 416–17
Green T omato Chow Chow, 273
Mincemeat, 502
Moroccan Chicken T agine, 365
Peach and Onion Chutney, 178
Pineapple Mustard, 485
Pumpkin Chutney, 424–5
Rhubarb Orange Chutney, 56
Scarlet Mango Chutney, 480–1
ramps, 94
raspberries, 41–2
to freeze, 51
to prepare and can, 42
varieties, 41–2
Berry Filling, 151
Black Forest Freezer Jam, 141
Champagne Raspberry V inaigrette, 96
Nectarine Conserve, 168–9
Pan-seared Artichokes with Raspberry V inegar, 80
Raspberry Coulis, 43
Raspberry Curd, 46
Raspberry-glazed Brussels Sprouts with Pancetta, 360
Raspberry T iramisù, 44–5
Rhubarb and Raspberry Jam, 58
Scarlet Blush Apricot Freezer Conserve, 38
Sweet Raspberry V inaigrette, 50
Sweet Raspberry V inegar, 48
raw pack, 15, 21
relishes, 28
Garlic Scape Relish, 244
Gooseberry and Almond Relish, 152
Kohl Relish, 252
Peaches and Cream Relish, 381
Roasted T omato, Fennel and Basil Relish, 238–9rhubarb, 53–5
to freeze, 59
to prepare and can, 54–5
varieties, 53
Grilled Rhubarb Orange Chicken Bur gers, 57
Rhubarb and Raspberry Jam, 58
Rhubarb Orange Chutney, 56
Strawberry Rhubarb Freezer Pie Filling, 70–1
Strawberry Rhubarb Galette, 72–3
rice
Grilled Lamb with Minted Pea and Prosciutto
Sauce, 259
Mushroom Rice Cakes, 514
Mushroom Risotto, 511
Squash Stuf fed with Rice and W inter Pear
Chutney, 502
Roasted Garlic and Artichoke Spread, 392
Roasted Onion and Garlic Marmalade, 400–1
Roasted Red Pepper Dip, 418
Roasted T omato, Fennel and Basil Relish, 238–9
Root V egetable Sauce, 284
rosemary, 438
Mediterranean Herb Paste, 440–1
Roasted Garlic and Artichoke Spread, 392
Rosemary-spiked Apple Jelly, 310–11
Soothing W inter Cough Syrup, 522
roses and rosehips, 297
Persimmons in Rosehip Syrup, 338–9
rutabaga, 281
 
sage, 437, 439
Mediterranean Herb Paste, 440–1
Potato Pancake with Blueberry Conserve, 116
Sage Jelly, 298Soothing W inter Cough Syrup, 522
salad dressings and vinaigrettes
Asian Dressing, 384–5
Beet V inaigrette, 349
Champagne Raspberry V inaigrette, 96
Lemon Chutney Dressing, 456
Mediterranean Herb V inaigrette, 441
Summer Herb Brown Mayonnaise, 300
Sweet Raspberry V inaigrette, 50
salads
Beet T abbouleh, 349
Char -grilled Corn and Cauliflower Salad with
Asian Dressing, 384–5
Curried Summer Salad, 172
Dilled Three-bean Salad, 199
Expandable Bean Salad, 200
Frozen Coleslaw, 368
Kohlrabi and Apple Salad, 255
Mediterranean Chicken and Potato Salad, 292
Niçoise Salad, 201
Spring Salad, 97
Salmon, Grilled, with Asian Plum Sauce, 190–1
salsas
Honeyed Peach Freezer Salsa, 182
Roasted Asparagus Salsa, 90
Salsa V erde, 521
T omatillo Salsa V erde, 266–7
savory, 519
Salsa V erde, 521
Soothing W inter Cough Syrup, 522
Scallops, Grilled, with Roasted T omato, Fennel and
Basil Relish, 240
Scarlet Blush Apricot Freezer Conserve, 38
Scarlet Mango Chutney, 480–1
Scone W edges with Strawberry Jam, 68setting point. See  jelly stage
shallots, 397
sheet test (for jelly), 9, 311
shellfish. See  fish and shellfish
Sizzling Broccoli and Honeyed Beets, 353
Sliced or Diced Citrus Peel in Syrup, 451
Soothing W inter Cough Syrup, 522
sorrel, 94
Spring Salad, 97
soups and chowders
Corn Chowder, 381
Manhattan Clam Chowder, 253
Moroccan Parsnip Soup, 409
Onion and Fennel Soup, 402
Sour Cherry Pie Filling, 132
Spiced Apricot and Orange Butter, 496–7
Spiced Golden Plum Jam, 188
Spiced Pickled Oranges, 472–3
spices
for chutneys, 454
to make a spice bag, 214
Classic Pickling Spice Blends, 213
Curry Pickling Spice Blend, 214–15
Five-Spice Blend, 216
spinach
sorrel substituted for, 94
Beef Bites, 231
Expandable Bean Salad, 200
Grilled Pomegranate Pepper Pork, 490
Kohlrabi and Apple Salad, 255
Mediterranean Chicken and Potato Salad, 292
Niçoise Salad, 201
Salsa V erde, 521
Spring Salad, 97
Spring Herb Aïoli, 95
Spring Salad, 97squash, 429–31
to freeze, 435
to prepare and can, 430–1
varieties, 429–30
Maple Nut Squash, 432
Pickled Baby V egetables, 434
Squash Stuf fed with Rice and W inter Pear
Chutney, 502
Three Sisters Enchiladas, 426
star anise
Pickled Baby V egetables, 434
stem ginger, 28, 106
sterilization, 7, 11, 18, 22, 28
storage
of canned foods, 17
of fresh produce, 7–8
of frozen foods, 25
strawberries, 61–2
to crush for jam or sauce, 62
to freeze, 73
varieties, 61
Classic Strawberry Jam with Pectin, 64–5
Low- or No-sugar Strawberry Jam, 66
Scone W edges with Strawberry Jam, 68
Strawberry Cappuccino, 67
Strawberry Rhubarb Freezer Pie Filling, 70–1
Strawberry Rhubarb Galette, 72–3
Strawberry Sauce, 63
sugar syrup, 14–15
Summer Herb Brown Mayonnaise, 300
sunflower seeds
Garlic Scape Pesto, 245
Mushroom T apenade, 512
Persillade, 297
Summer Herb Pesto, 301sweet cicely, 64, 94
Classic Strawberry Jam with Pectin, 64–5
Dundee Almond Cake, 468–9
sweet husk tomatoes. See  tomatoes, sweet husk
Sweet Pickled Brussels Sprouts, 359
sweet potatoes
Potato Pancake with Blueberry Conserve, 116
Sweet Raspberry V inaigrette, 50
Sweet Raspberry V inegar, 48
Sweet-sour Sauce, 179
syrups
sugar, 14–15
thickness of, 140
Blackberry Cordial, 105
Blackcurrant Cordial, 140
 
tagines, 365
Lemon Chutney Chicken T agine, 461
Moroccan Chicken T agine, 365
Preserved Lemon Chicken T agine, 460
tamarind, 189
Asian Plum Sauce, 189
T apenade, Mushroom, 512–13
tarragon, 64
Classic Strawberry Jam with Pectin, 64–5
Crabapple Chutney, 309
V anilla Pears in Orange W ine Syrup, 328
Thai T urkey, 278
Three Sisters Enchiladas, 426
thyme
Finocchio à la Grecque, 236–7
Mediterranean Herb Paste, 440–1
Roasted Chicken Thighs, Artichokes and New
Potatoes, 78
Soothing W inter Cough Syrup, 522Thyme Jelly, 298
T iramisu, Raspberry, 44–5
tomatillos, 261
T omatillo Salsa V erde, 266–7
tomatoes, 269–72, 270
green, 270
to freeze, 279
to prepare and can, 271–2
to skin, seed, and roast, 271
varieties, 269–70
Aunt Ruth’ s Heritage Chili Sauce, 274
Eggplant Caponata, 230
Expandable Bean Salad, 200
Finocchio à la Grecque, 236–7
Fire-roasted Pepper and T omato Sauce, 276–7
French Beans in T omato Sauce, 196–7
Green Giant Chutney, 416–17
Green T omato Chow Chow, 273
Grilled Pomegranate Pepper Pork, 490
Mediterranean Chutney, 291
Moroccan Parsnip Soup, 409
Niçoise Salad, 201
Roasted Asparagus Salsa, 90
Roasted T omato, Fennel and Basil Relish, 238–9
Root V egetable Sauce, 284
Thai T urkey, 278
tomatoes, sweet husk, 261–3
to freeze, 267
to prepare and can, 262–3
varieties, 261
Ground Cherry Jam, 264
T omatillo Salsa V erde, 266–7
tuna
Niçoise Salad, 201
turkey
Black Forest Meat Loaf, 144Country-style Chicken, 320
Thai T urkey, 278
turnips, 281–2
to freeze, 285
varieties, 281
Pickled Baby V egetables, 434
Pickled Carrots, T urnips and Peppers, 283
Root V egetable Sauce, 284
 
umeboshi plums, 186
 
V anilla Pears and Gingerbread, 330
V anilla Pears in Orange W ine Syrup, 328
vegetables
brine or broth for, 20
to keep from browning, 20
to prepare and can, 20–1
pressure canner method for, 11, 20–3
See also specific vegetables
vinaigrettes
Beet V inaigrette, 349
Champagne Raspberry V inaigrette, 96
Mediterranean Herb V inaigrette, 441
Sweet Raspberry V inaigrette, 50
vinegars
Pan-seared Artichokes with Raspberry V inegar, 80
Sweet Raspberry V inegar, 48
 
walnuts
Orange Fig Spread, 500
W ild Blueberry Dipping Sauce, 120
wild leeks, 94
wild marjoram, 438
wild rice
Squash Stuf fed with Rice and W inter PearChutney, 502
W inter Pear Chutney, 506
winter pears, 505
 
yogurt
Berry Filling, 151
Kohlrabi and Apple Salad, 255
Pea and Prosciutto Sauce, 258
Raspberry T iramisù, 44–5
Strawberry Cappuccino, 67
 
zucchini, 287–9
to freeze, 293
to prepare and can, 288–9
varieties, 287
Black Forest Meat Loaf, 144
Five-Spice Zucchini Pickles, 290
Mediterranean Chicken and Potato Salad, 292
Mediterranean Chutney, 291A c k n o w l e d g e m e n t s
From my first meeting with my editor, Kirsten Hanson, I knew we were
going to  do great work together. Kirsten knows how to quell t he fear—in
my case, a white-knuckled fear of food photography—and bring out the
best in a writer. Thanks to her and everyone at HarperCollins for enabling
this gem of a book. A great copy editor is like a great chef: gently tweaking, always letting the
essence of the food shimmer, and never using a heavy hand. My sincere
thanks to  Julia Armstrong, a wordsmith whose gentle touch was  perfectly in
tune with the nature of my work. This book takes a fresh look at a timeless subject, thanks in pa rt to Laurie
Dearie-Bruce, m y “tar get group” representative, sounding board and
positive thinker. Thank you, Laurie, for listening to my questions and
helping me focus on what a “30-something” wants in a cookbook. At many points in this odyssey, I discovered that there are some pretty
serious preservers out there. Basia Halik, owner of The Harve st Room in
Neustadt, Ontario, is one of them. The crisp February day I visited Basia,
she was making Blood Orange Marmalade and simmering apples in order to
render her own pectin—a two -day process. There, in her ce ntury stone
house, surround ed by her collec tion of ironstone and pine, and the wreaths
she ma kes from her garden’ s bounty, I spent an enchanted day
photographing a s she took me through the rituals of “puttin g food by. ”
Thank you, Basia, for sharing a  piece of your Eden with the m any people
who will pick up this book. The peo ple at Bernardin Canada are, in my view, the preserving experts. After all, they h ave been in the business of canning for over 10 0 years and,through their toll-free telephone  number, of fer genuine and safe advice to
home ca nners. Thanks to them for answering my technical questions and
supporting the testing of the recipes in this book by providing equipment. Lee V al ley T ools has carved a niche in the home artisan market with its
excellent-quality woodworking, gardening, home craft, and kitchen tools
and equi pment. Its Maslin pan w as used to test almost every single recipe in
this boo k. Not once did I have a  problem with scorching, because the pan is
designed for preserving: heavy-b ottomed and wider at the top for maximum
evaporation. Th is is an essentia l piece of equipment if you plan to make
preserves part of your seasonal kitchen rituals. KitchenAid real ly did come to my aid during recipe testing. Its s tand mixer,
with the Rotor S licer/Shredder attachment, makes short work o f slicing or
shredding fresh cabbage, onions, beets and other vegetables for preserves. I
particularly like  it because th e shredding is continuous—I  can shred
mountains of cabbage for colesl aw or sauerkraut without stopping to empty
a bowl. For chopping functions, the KitchenAid dual-bowl food processor
provided, in one machine, a sm all-quantity chopping bowl for spices and
herbs, while the lar ge, 12-cup (3 L) bowl handled the lar ge amounts of fruit
or veget ables I was chopping for most recipes. These machin es are what
make preserving for our generation less of a task and more of a joy. Sincere thanks go to all my loc al land stewards: Simon de Boer, for garlic
scapes, sunchokes and other or ganic herbs and vegetables; Andrew Barry,
who grows asparagus, as did his father before him, and whose asparagus
and strawberries were used in t he tests; my friends Pie and Basia for their
rhubarb; Filsinger ’ s Or ganic Foods & Orchards for or ganic gooseberries,
currants and cider vinegar, and f or providing the setting for my photographs
of several apple varieties, all from their orchards in A yton, Ontario. Thanks
as w ell to the people at Stokes Seeds Inc. for the day I spent wandering
around their trial gardens—the  lar gest in North America—photographing
vegetables. Many of the shots o f vegetables in this book were taken in that
exciting garden, where both new and old varieties make the ir debut or
return to centre stage. For a very small village, Neusta dt, Ontario, where I live and work, has its
share of highly creative people. Richard Mund of Richard Mund Pottery has
been working at his craft in the  village for over 10 years, and his beautiful
hand-painted pottery was the perfect vessel for showcasing my French
Beans in T omato Sauce ( french beans in tomato sauce ). Neustadt Springs
Brewery, winner of numerous awards, makes mighty fine beer using spring
water from deep in the caverns o f the 19th-century stone structure. Neustadt
Lager w ent dow n beautifully on hot summer days after the Maslin pan had
been cleaned for the final time. Of course, my f amily always figures into my books, and this  book is no
exception. Thanks to Gary and Shannon McLaughlin, my partners in life. Friends seem to become more precious to me with every passing year. I am
blessed with bonds of mutual af fection from all of the strands that are
woven i nto the tapestry of my  life: herbies, foodies, book club buddies,
publishers and editors, and long -time friends from university days. The list
is lo ng—too long for me to mention individuals. But if y ou’ve ever
received a jar of my preserves, I count you as a cherished friend. A b o u t  t h e  A u t h o r
Home e conomist, culinary herbalist and bestselling, international award—
winning author of 10 cookbooks  and three herb handbooks P A T CROCKER
is a green cook who loves to “pu t food by. ” Pat’ s photographs appear on the
pages of Pr eserving, a nd her love of herbs is evide nt in the many recipes
that showcase her preserves and  these incredible plants. Pat’ s wish for the
future is  a generation with ties to  the land and the food that nourishes us all. Her hope is to keep traditional foodways alive. V isit www. AuthorT racker. com  for exclusive information on your favorite
HarperCollins authors. C o p y r i g h t
PRESER VING. T ext and photographs copyright © 2011 by Pat Crocker. All rights reserved unde r
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express written permission of HarperCollins e-books. First published in 2011 by HarperCollins Publishers Ltd, Ontario, Canada. FIRST U. S. EDITION
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For canning, headspace refers to the empty space left at the top of a jar to allow for expansion during processing.
What is the purpose of the "headspace" in canning?
Sterilization is a crucial step in preserving food to kill off any bacteria and ensure the food is safe to eat.
What is the purpose of sterilizing equipment and jars?
The text does not explicitly state the difference between pectin and pectin from quinces. However, it does mention that quinces are used to extract pectin.
What is the difference between pectin and pectin from quinces?
The sheet test is used to check the jelly's consistency and determine if it has reached the correct set.
What is the purpose of the "sheet test" in jelly making?
The pressure canner method is used to process food at high pressure to ensure that it is properly sterilized and safe to eat.
What is the purpose of the "pressure canner" method in preserving?