Canning and Preserving: Harvest a Fortune From Your Own Garden

Author: Corinne  //  Category: Uncategorized

In my childhood, I clearly remember my mother canning tomatoes, peaches, pears, all of the summer fruits from the trees in our yard.  The jars were so beautiful all lined up in the cupboard.  My Dad’s specialty was baking bread so he was the jam and jelly maker.  All kinds of weird concoctions came out of that kitchen when he came home from work in the evening….but whooo boy were they good spread on a piece of fresh baked bread.  Fresh peach preserves (to which I now add a few more spices), wild strawberry jam , Grandma’s apple butter that we put on her sour cream pancakes. 

My friend Robin and my neighbor Ingrid  just brought me some of the most awesome plums so I got out the canning  jars and lids and had to decide what to do with those beauties.  Plum Nectarine Chutney was the first order of the day.  Great with meats, breads and cheeses this accompaniment is easy to prepare and makes a great gift from the heart come holiday time.

Makes about 4 Cups

1 whole star anis

1 whole clove

1/2 inch piece cinnamon stick

1/2 cup red wine vinegar

1/2 cup sugar

1/2 inch piece peeled fresh ginger, cut into rounds

1 tablespoon whole mustard seeds

1 teaspoon ground black pepper

pinch red pepper flake

1.5 ppounds plums (tart or sweet), pitted and quartered

4 large nectarines, pitted and quartered

1/2 cup dried currants

Finely grind the star anise, clove andf sinnamnon stick in a spice or coffee grinder.  Fresh ground spices are always best.  Combine the spice mixture with the vinegar, sugar, ginger mustard seeds and peppers in large heavy saucepan.  Stir ove medium heat until sugar dissolves and bring to a boil.  Add the plums and nectarines and currants.  Reduce the heat to low, cover and simmer until the chutney thickens and a chunky style sauce forms, stirring occasionally, about 30 minutes.  Cool and season to taste.

Canning and Pickling:  The Art of Putting Foods By    Tuesday August 17th 6PM    $50

This workshop will teach you the basics of water bath canning using a steam canner and USDA recommended pratices.  We will show you all the necessary equipment and even tools to make the job easier.  You will learn how to choose and properly prepare produce for canning as well as safe cold and hot pack canning methods.  Recipes included.

Plum Nectarine Chutney, Basic Canned Tomatoes, Half Sour Pickles