by on October 4, 2014   •   20 Comments Preserving

7 ways to preserve tomatoes for winter

This one will be short, friends, because let’s face it, we all should be canning this weekend. Tomatoes are still lining the aisles at local markets, heaped high in baskets and waiting to be brought home and put up for the winter.

Around here, tomatoes take front and centre in fall preserving. Rather than introduce a new recipe, I though I’d shine a light on a handful from the archives that are tested and perfected to the max.

Take your pick between a simple slow cooker ketchup or a classic Marinara sauce. Stick to whole canned tomatoes or choose to preserve them already crushed. Just get busy!

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by on September 5, 2014   •   12 Comments Freezing

How I freeze big batches of sweet corn

For some time now, Clara has been passionately into everything and anything that captures her big brothers’ attentions. In her opinion, they’ve hung the moon and stars and she wants to be just like them.

So she plays LEGO, learns to balance on logs and ‘fences’ with sticks. She chases the soccer ball and dances with abandon to this hit song. It’s cool – if Noah and Mateo think so.

Rewind to July and a big summer picnic we attended. There was a corn shucking contest for the kids, with some tantalizing surprises; Noah and Mateo were all in. Clara witnessed it all from the sidelines as husks flew and cobs piled up. Her brothers didn’t win anything that day, but something was firmly fixed in Clara’s brain: corn shucking was a sport to practice with abandon.

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by on July 22, 2014   •   12 Comments Jelly

Rhubarb Vanilla Bean Jelly

It’s a little late in the season to be sharing rhubarb recipes, but my patch is still producing, fighting for space next to the English peas and the garlic that keeps getting taller.

Besides, I’ve been talking about making this jelly for far too long, ever since a friend brought a case to exchange at my very first ever jam swap. It was a clear favourite of both Danny’s and mine, and we hoarded our jars for as long as possible.

You’d think that after six years I’d develop my own recipe for the rhubarb vanilla jelly, but here’s the honest truth: jelly scared me. Homemade jelly is a whole ‘nother ball of wax from making jam. Jelly either sets or it doesn’t (becoming syrup). It’s cloudy or it’s clear. It either works – or it doesn’t.

Today I’m sharing a homemade jelly recipe that most definitely worked for me. It’s not actually that scary after all.

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by on May 27, 2014   •   22 Comments Pickles

A trio of spring pickles: ramps, rhubarb and fiddleheads

My spontaneous pickling session last week began with a spotless kitchen. Few things are as inspiring as the blank canvas of pristine counters, an empty dishwasher, and every tool at your disposal.

I had just boiled the kettle and made a pot of tea. The afternoon stretched out open ahead of me, a rare block of time when I didn’t have something pressing to attend to.  My mind wandered to the ramps on the forest floor that were rapidly being taken over by dense foliage. Their season had nearly passed and I had only foraged for one handful. If I wanted pickles, today would have to be the day.

Come to think of it, my rhubarb was filling in nicely; I had also wanted to put up a few jars of pickled stalks. I may as well combine the projects. And if I was really going to do this, why leave out the fiddleheads in the refrigerator? Pickled fiddleheads are a must for future salads and cocktail garnishes.

Before I had time to question my ambitions, I filled my canning pot half full of water, lowered 6 jars onto the rack and set it on my gas range. I grabbed a notepad and jotted down a flavor profile for each batch. [Read more…]

by on May 7, 2014   •   Preserving Sauces

Strawberry Caramel Sauce

To my mind, caramel sauce is truly one of life’s greatest edible pleasures. As a canner, it’s long been a great disappointment to me that there’s no way to safely preserve homemade caramel sauce so that it can be shelf staple and given as gifts.

All that changed when I discovered fruit-based caramel sauces. I first learned of this magical concoction from a piece on Gilt Taste (sadly, the piece is no longer available).

pouring strawberry puree

In that story, the author wrote about how one could start a batch of caramel sauce but then, instead of using cream to finish the sauce, you poured in a fruit puree. Absolutely genius.

The first time I tried it, I was completely sold. The flavor is amazing, it’s easy to make, and the ingredients are nearly identical to jam, so it is perfectly safe for canning.

[Read more…]