Hero Image

Seasonal Recipes

Fall Recipes

 

Jardiniere

Jars of Jardiniere Pickled Vegetables

Photo credit: flickr.com

from Ball Complete Book of Home Preserving pg. 322

Yield: about 5 pint jars

Ingredients

3                     bay leaves

6                      whole black peppercorns

3                      cloves garlic, thinly sliced

4 cups             white vinegar (5%) acidity

2 cups             water

2 cups             granulated sugar

1 Tbsp.           pickling or canning salt

2 cups             small cauliflower florets

1 ½ cups        peeled pickling or pearl onions

3                      stalks celery, cut into ¼ inch slices

2                      carrots, peeled and cut into sticks (1 ½ inch long and ½ inch wide)

1                      small zucchini, cut into ¼ inch slices

2                      large red bell peppers, seeded and cut into ¼ inch strips

1                      large yellow bell pepper, seeded and cut into ¼ inch strips

1                      large green bell pepper, seeded and cut into ¼ inch strips

Directions

  1. PREPARE canner, jars and lids.
  2. TIE bay leaves, peppercorns, and garlic in a square of cheesecloth, creating a spice bag.
  3. COMBINE vinegar, water, sugar, salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar.  Reduce heat, cover and boil gently for 5 minutes, until spices have infused the liquid.  Add cauliflower, onions celery, carrots and zucchini and return to a boil.  Remove from heat and stir in red, yellow and green peppers.  Discard spice bag.
  4. PACK vegetables into hot jars to within a generous ½ inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving ½ inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip tight.
  5. PLACE jars in canner, ensuring they are completely covered with   water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store
Fig Rosemary and Red Wine Jam

Jar of Fig Jam paired with blue cheese and bread

Photo Credit: freshpreserving.com

https://www.freshpreserving.com

Preserving Method: Water Bath Canning

1 1/2 cups Merlot or other fruity red wine

 2 Tbsp. fresh rosemary leaves

2 cups finely chopped fresh figs

3 Tbsp. Ball® Classic Pectin

2 Tbsp. bottled lemon juice

2 1/2 cups sugar

1. Bring wine and rosemary to a simmer in a small stainless steel or enameled saucepan. Turn off heat; cover and steep 30 minutes.
 
2. Pour wine through a fine wire-mesh strainer into a 4-qt. stainless steel or enameled saucepan. Discard rosemary. Stir in figs, pectin, and lemon juice. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
 
3. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
 
4. Ladle hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
 
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
Gingered Pear Preservers

Jar of Gingered Pear Preserves

Photo credit: Flickr.com

https://freshpreserving.com

Preserving Method: Water Bath Canning

 

5-1/2 cups finely chopped cored peeled pears (about 8 medium)

Grated zest and juice of 3 limes

2-1/3 cups granulated sugar

1 tbsp freshly grated ginger

  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Combine pears, lime zest and juice, sugar and ginger in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes. Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
  3. Ladle hot jam into a hot jar leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  4. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.