The recent cold spell in July made me think ahead to the long winter months when the basement will be filled with jars of jam and other preserves.....that is, I hope it will be. The tomatoes in my backyard are looking pretty desperate for some consistently warm days. Every year there are the traditional recipes to go to – tomato butter, green tomato chow, pluot jam, rhubarb chutney, and dilled carrots. But what about the new introductions to your garden that don’t quite have a role yet (suggestions are welcome for handling copious amounts of beets and squash)? Or maybe you’re after a new take on an old favourite?
Thankfully, preserving and canning has become very popular in the last couple of years. There are plenty of books available at your Library that showcase traditional, modern, and sometimes experimental methods for fruits, vegetables, herbs, meat and fish. In the realm of cookbooks, there are few that rival the Joy of Cooking; which published All About Canning & Preserving in 2002. This guide and recipe book provides 75 recipes for everything from strawberry jam to quick pickles. It has been reviewed as a great resource for beginners and provides a comprehensive overview of getting comfortable with the canning process.
Another well known name in the culinary world is Canadian Living. In 2012 they came out with The Complete Preserving Book to celebrate renewed interest in local and organic gardening/food production. This collection highlights the best jam, pickle, and preserves recipes from the last 35 years of Canadian Living history. Whether you're a novice or an expert at the art of preserving, this book has something to offer you. An in-depth introduction covers the most up-to-date canning techniques and offers a visual guide to the equipment you'll need. Helpful advice on selecting and preparing fruits and vegetables is sprinkled throughout to help you make the best of the harvest.
A review of the Complete Book of Home Preserving (2006) touts the benefits of home canning with regard to nutrition and food quality: cooks gain control of the ingredients, including organic fruits and vegetables; preserving foods at their freshest point locks in nutrition; the final product is free of chemical additives and preservatives; store-bought brands cannot match the wonderful flavor of homemade; only a few hours are needed to put up a batch of jam or relish; home preserves make a great personal gift any time of year.
There are plenty of other options available at your Library, check out the online catalog or browse the shelves at your favourite branch for inspiration.
Pluot Jam
1lb pluots (about 6-8 pluots)
¾ cup white sugar
juice of ½ a lemon
zest of 1 lemon
beans of ½ a vanilla bean
2 sprigs fresh rosemary (leaves removed from stems and finely chopped)
4 sprigs fresh lemon thyme (leaves removed from stems)
Pinch each salt and freshly cracked black pepper
Place pluots in a large pot of boiling water for 1 minute. Remove and immediately place in ice water for 30 seconds. Skins should now peel off. Roughly chop the fruit (removing pits) and place in a non-reactive bowl with the sugar. Stir and let sit for 30 minutes.
Add remaining ingredients to the sugared fruit and pour into a large saucepan over medium high heat. Bring to a boil and allow to cook down until desired consistency (stirring often).
Portion jam into prepared 125ml jars and seal (water bath recommended). Makes approximately 2.5 cups of jam.
Recipe Source: Food Plus Words Blog by Jaclyn
Jesse Roberts
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