Turn the colors and flavors of the harvest into a year-round delight.
"Oregon farmer Ziedrich effectively weans folks away from the myth of canning difficulty by a very simple combination of credible information and 200 easy to follow recipes. And what a wealth of information is supplied here, including instructions for such important techniques as pureeing tomatoes, and guidance for troubleshooting-scum floating on top of sauerkraut for example. A down-to-earth reference." -- Booklist
- Harvard Common Press, The
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- 7.18(w) x 10.54(h) x 1.39(d)
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Really Quick Dill Pickles Makes 3 quarts Because cucumbers intended for fresh pickling are traditionally brined for a day first, I was surprised to find that I really like pickles made by this no-brine method, For firmer pickles, add two or three grape leaves or six to eight sour cherry leaves for each quart of pickles. Or add 1/8 teaspoon alum per quart, but be sure you like the flavor of alum before you use it in a whole batch of pickles. You can of course double or triple this recipe to suit the size of your harvest.
4 pounds 4-inch pickling cucumbers 24 black peppercorns 1 garlic bulb, cloves peeled and chopped 6 small dried chile peppers (optional) 6 dill heads, with fronds 2 3/4 cups cider vinegar, white wine vinegar, or distilled white vinegar 3 cups water 1/4 cup pickling salt
1. Gently wash the cucumbers, and remove blossom ends. Halve or quarter the cucumbers lengthwise, if you like, or leave them whole. Divide the peppercorns, garlic, and chile peppers, if you're using them, among 6 pint or 3 quart mason jars. Pack equal portions of the cucumbers and dill heads and fronds into each jar. 2. In a nonreactive saucepan, bring the vinegar, water, and salt to a boil, stirring to dissolve the salt. Pour the liquid over the cucumbers, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. 3. In a boiling-water bath, process pint jars for 10 minutes, quart jars for 15 minutes. Or pasteurize the jars for 30 minutes in water heated to 180 to 185 degrees F. 4. Store the cooled jars in a cool, dry, dark place for at least 1 month before eating the pickles.
Ann Kaisers Peach Chutney Makes 3 1/2 pints
I decided to leave my own peach chutney out of this book after I tasted my mother-in-laws. Dark, sweet, and hot (mostly from the ample ginger), its really the best. Ripe peaches and nectarines are easy to peel if you first blanch them in boiling water, then immediately cool them in cold water. I use Korean or Mexican ground dried red pepper in place of the chili powder.
1/2 cup coarsely chopped onion 1/2 pound (1 cup plus 6 tablespoons) golden raisins 1 garlic clove 4 pounds (about 10 to 14) peaches or nectarines, peeled and coarsely chopped 2/3 cup minced fresh ginger 2 cups cider vinegar 1 1/2 pounds (3 cups plus 6 tablespoons, firmly packed) brown sugar 2 tablespoons chili powder 2 tablespoons yellow mustard seeds 1 tablespoon pickling salt
1. Put the onion, raisins, and garlic through a food grinder, or mince them very fine. Put them into a large nonreactive pot with the remaining ingredients. Boil the mixture, stirring often, for about 1 hour, until it is thick and a rich brown color. 2. Pack the chutney into pint or half-pint mason jars, leaving 1/4 inch headspace. Seal the jars with hot 2-piece caps. To ensure a good seal, process the jars for 10 minutes in a boiling water bath. 3. Store the cooled jars in a cool, dry, dark place.
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