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buttermilk yogurt eatwell farm dixon pastured eggs for mayo bariani sacramento olive oil katz napa champagne vinegar knoll farms brentwood green garlic guisto s vita grain south san francisco sea salt range brothers capay valley pork chop exemptions sugar peppercorns boston dark days challenge locavore recipes 13 comments tis the ginger season posted by anita on 12 10 10 1 48 pm this month s final canjam theme dried fruit had me kicking the walls i don t really enjoy the texture of dried fruit and given that it s already preserved it seems redundant to can it but our hostess tigress set naysayers minds at easy allowing that even a small amount of the featured ingredient was acceptable with that in mind i went back through the files to find a way to preserve a seasonal fresh ingredient with just a touch of dried fruit flavor while looking through recipes for last month s pome fest my runner up candidate sounded so good that i put it aside knowing i d want to make it some other time calling for both dried currants and candied ginger it definitely fits the bill for this month s canjam if you like me can t get enough of ginger s piquant flair you ll be happy to see that this recipe calls for ginger in three forms fresh candied and ground for a triple dose of sweet heat the original recipe writer calls this preserve a chutney which it technically is given the onions and vinegar but the resulting texture is more like a savory compote or chunky pear applesauce hybrid than the sticky almost chewy texture most of us associate with chutney it s delicious of course just look at that ingredients list how could it not be but i felt a name change was in order if your pears are thin skinned and relatively free of blemishes you may want to leave them unpeeled to give the preserve a more rustic texture and color if you prefer a smoother lighter colored preserve do peel them note too that i ve halved the original recipe s quantities so doubling the quantities below to make a 6 jar batch should be trouble free savory triple ginger pear preserves adapted from chow times 3 cups peeled if desired cored and diced pears mixed varieties 1 2 cup peeled cored and diced tart apple 1 2 cup chopped onion 1 4 cup minced candied ginger 1 4 cup seedless sultanas or dried currants 5oz apple cider vinegar 1 2 cup raw sugar or light brown sugar 1 clove garlic sliced 1 2 t grated fresh ginger 1 4 tsp salt 1 4 tsp red pepper flakes 1 4 tsp ground dried ginger prepare canner lids and three 8 oz jars according to the usual method keep jars hot until needed in a medium saucepan heat all ingredients except pears and bring to a boil over medium high heat reduce heat to medium low and simmer uncovered for 30 minutes stirring occasionally add the pears and bring to a boil over medium high heat reduce heat again to medium low and simmer until the desired consistency is reached about 30 minutes depending on simmering speed stirring occasionally at first but more often as you come closer to the end the mixture is ready when it easily holds together and no excess liquid appears when parted with a spoon using a stainless steel canning funnel ladle preserves into hot jars leaving 1 2 inch headspace remove air bubbles using a plastic knife or chopstick and readjust headspace as needed wipe jar rims with a clean damp cloth and center the hot lids on jars screw band to fingertip tight place jars in canner ensuring they are completely submerged bring to a boil and process covered for 10 minutes remove canner lid wait 5 minutes then remove jars cool thoroughly check for seals and store in a cool dark place for up to a year canjam locavore preserving infusing recipes 6 comments a proper chutney posted by anita on 11 19 10 12 41 pm the cosmic cowgirl picked pomes that s apples pears and quinces to you and me as the theme of this month s canjam as i dreamed of making mebrillo pear butter and dozens of other suitable recipes i sat at the window overlooking our garden still groaning with tomatoes they re ripening slowly now and it s time to plant our winter crops a green tomato preserve was what i really needed to tackle before i gave any thought to recreational canning as interesting as it seemed we never made much of a dent in the green tomato jam i made around this time last year it s finally dawning on me that our capacity for sweet preserves is fairly limited so i knew this year s project would have to be savory i hit the books and came up with a few ideas for pickles and such but nothing that really made me want to pull out the canner then while browsing on a completely unrelated topic i serendipitously encountered a recipe for a green tomato and apple chutney voilá two birds one stone i love a nice tidy solution but experience has taught me that my effort s wasted if i preserve something nobody wants to eat that won t be a problem this year barely an hour after the lids went ping we d already polished off one small jar of this piquant preserve slathered on good brown bread with hunks of aged cheddar to make a thoroughly autumnal ploughman s lunch a few days later we cracked another jar and gobbled up a good share of it alongside an indian curry and just last night cameron sighed as he wondered aloud how well it would go alongside the thanksgiving turkey in place of the cranberry sauce that neither of us really craves i find myself in the odd position of hoping that the weather turns cold soon so that the last of this year s tomatoes won t ripen and i ll have another batch of green fruit to transform into chutney if not at least i know what i ll be doing with the tail end of next year s crop english style spicy green tomato apple chutney adapted from bbc food 1 2 oz fresh ginger about a 2 inch piece 8 to 10 fresh hot chiles halved but not seeded 4 pounds green tomatoes chopped 1 pound apples peeled cored and chopped 4 oz golden raisins chopped or dried currants or half of each 1 pound shallots chopped 2 tsp kosher salt 1 pound raw sugar or light brown sugar 1 pint malt vinegar prepare canner lids and nine 8 oz jars according to the usual method keep jars hot until needed bruise the ginger and tie it into a muslin jelly bag with the chiles place jelly bag and the remaining ingredients in a dutch oven or other large wide pan bring to a boil stirring until the sugar has dissolved and simmer until the desired consistency is reached about an hour depending on simmering speed stirring occasionally at first but more often as you come closer to the end remove the jelly bag using a stainless steel canning funnel ladle the chutney into hot jars leaving 1 2 inch headspace remove air bubbles using a plastic knife or chopstick and readjust headspace as needed wipe jar rims with a clean damp cloth and center the hot lids on jars screw band to fingertip tight place jars in canner ensuring they are completely submerged bring to a boil and process covered for 15 minutes remove canner lid wait 5 minutes then remove jars cool thoroughly check for seals and store in a cool dark place for up to a year canjam locavore preserving infusing recipes 9 comments smoky spicy sauce posted by anita on 10 22 10 5 27 pm kaela at local kitchen chose chile peppers as this month s canjam theme salsa seems the obvious choice but having just put up an amazing fire roasted salsa negra less than two months ago our pantry was already fixed for mexican sauces we don t use many pickled peppers and we ve already got many jars of our favorite tomatillo based salsa verde put up for the fall flipping through my favorite canning books i found a few likely candidates in the hot pepper genre but too many of these used chiles as a grace note rather than an actual main ingredient and i wanted the chiles flavor to play a starring role in the end our bountiful supply of finally ripe tomatoes tipped the scales toward this barbecue sauce finding fresh fresno chiles in our mariquita farm mystery box clinched it unlike the sorts of fancy regional style barbecue sauces i like to make for most of the meats that come out of our smoker this recipe yields a spicy variation on straight up all american bbq sauce cameron described it as like the stuff you d get out of a bottle but really really good and he s right there s a familiar tangy sweetness intensified by the slow burn that comes from a triple dose of chile fresh dried and ground ancho chile barbecue sauce adapted from blue ribbon preserves 4 quarts peeled cored and chopped ripe tomatoes 2 cups chopped onion 1 1 2 cups seeded de ribbed and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers such as fresnos seeded and finely chopped 2 to 4 dried ancho chile peppers stemmed and seeded 3 cloves garlic minced 8 whole black peppercorns 1 1 4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1 2 cup barley malt syrup or dark corn syrup 2 tsp kosher salt 2 tsp dry mustard 1 tsp hot red pepper sauce tabasco style 1 2 tsp ground ancho or red chile or to taste prepare canner lids and seven 8 oz jars according to the usual method keep jars hot until needed toast the dried chiles in a skillet pressing down gently to flatten and soften just until they become pliable and fragrant combine the tomatoes onions bell peppers â celery fresh chiles toasted dried chiles and garlic in a large wide dutch oven bring the mixture to a boil over medium heat stirring to prevent scorching reduce heat and simmer until the vegetables are soft and the tomatoes broken down about 30 minutes stirring frequently remove the pan from the heat press the mixture through a food mill or a sieve don t use a blender or food processor here because you don t want to introduce air into the mixture return the sauce to the pan and simmer stirring occasionally until the mixture is reduced by half and will mound up gently on a spoon about 45 minutes to an hour tie the peppercorns in a spice bag or tea infusion ball and add it to the mixture in the pan add the brown sugar wine vinegar malt syrup salt paprika mustard hot sauce and ground red chile to the tomato mixture stirring well after each addition simmer gently for 1 1 2 hours or until the mixture is the consistency of ketchup you will need to stir more frequently as the sauce thickens to prevent scorching remove the pan from the heat and discard the spice bag taste and add additional ground red chile if desired using a stainless steel canning funnel ladle the sauce into hot jars leaving 1 2 inch headspace remove air bubbles using a plastic knife or chopstick and readjust headspace as needed wipe jar rims with a clean damp cloth and center the hot lids on jars screw band to fingertip tight place jars in canner ensuring they are completely submerged bring to a boil and process covered for 15 minutes remove canner lid wait 5 minutes then remove jars cool check for seals and store in a cool dark place for up to a year canjam preserving infusing 6 comments perfectly peachy posted by anita on 09 17 10 10 57 pm i have a great story to tell you about the peach preserves i made for this month s canjam the theme of which is stone fruit hosted by the hip girl s guide to homemaking but work has managed to sap every last ounce of my attention this week and it s already 11pm making matters worse the hard and fast deadline for the canjam roundup means this post must go up no later than midnight tonight time it seems is not on my side so you ll just have to trust me when i say that the peaches we bought the deep aromatic and complex flavored oh henry variety from woodleaf farm were so damned perfect that we couldn t bear to embellish them with the fancy ingredients we had originally planned to use instead we turned to a formula that i learned years ago from preserves maven june taylor a simple recipe that lets the taste of the fruit shine we also wanted to preserve the deep blush of the peaches so we didn t peel our fruit before jamming and truthfully unless your peaches have problem skin we recommend just giving them a quick rinse in cool water and drying them with a towel peeling is a pain in the neck and you won t notice the difference in the final preserve perfectly simple peach preserves adapted from june taylor 3 pounds pitted ripe peaches rinsed dried and cut into bite sized pieces 10 oz white sugar 2 1 2 t lemon juice 1 t orange zest 4 8 oz canning jars and lids prepare canner lids and jars according to the usual method keep jars hot until needed toss together the ingredients in a non reactive bowl and let sit covered overnight to allow the peaches to soften and release their juices transfer the macerated fruit and juices into a heavy wide stainless steel pot and bring to a boil stirring as necessary after the mixture comes to a boil reduce heat to maintain a steady simmer stir frequently to distribute the mixture and prevent burning actual cooking time will vary depending on the fruit s moisture level and the speed of your simmer most batches are done at between 20 and 25 minutes you don t want to simmer longer than 30 minutes or the sugars will begin to caramelize as the mixture approaches a sauce like consistency stir constantly to prevent scorching to test for proper gel use the saucer test or watch for the liquid to sheet off the edge of a metal spoon when the preserves have reached the proper set remove from the heat working quickly ladle into hot prepared jars leaving 1 4 inch headspace remove air bubbles and adjust headspace as needed wipe rims and center lids on jars screw band to fingertip tight place jars in canner ensuring they are completely submerged bring to a boil and process jars for 10 minutes with the canner lid on when time is complete remove canner lid and turn off heat wait 5 minutes then remove jars cool check for seals and store in a cool dark place for up to 6 months sugar can and should be adjusted depending on the fruit s level of sweetness and your own taste the sweetest fruit will require a ratio of 5 5 pounds of prepared fruit to 1 pound of sugar the least sweet fruit will be closer to 4 1 canjam locavore preserving infusing recipes 7 comments green tomatoes black salsa posted by anita on 08 20 10 6 06 pm when life gives you lemons as the saying goes make lemonade when life or in this case a distracted farmer gives you under ripe tomatoes make salsa i d ordered 40 pounds of san marzano tomatoes from my favorite farm planning to use some for my contribution to this month s canjam hosted by what julia ate and to pressure can the rest for this winter s cooking but when i got home and opened the crates my heart sunk i d gotten two whole cases of tomatoes that ranged from rock hard green to just barely red with the vast majority in the not really ripe category already up to my ears in green tomato jam from last season s garden i really didn t want to go that route again happily i remembered no doubt from some wise rick bayless recipe that the judicious application of heat helps less than perfect tomatoes become somethi...