Canning has become huge again - thanks to a renewed interest in from-scratch cooking and non-commercial eating. And besides - it's fun! Plus you have that joyful satisfaction of seeing all those jewel-like jars of sweet and savoury treats lined up in your pantry. Canned goods make great gifts too, as they are personal and from the heart.
The Canadian Living Test Kitchen has put out a beautiful and colourful book of canning favourites from the last 35 years of their magazine, together with modern recipes utilizing recent food trends and up-to-date canning techniques.
Now you can joyfully and safely preserve nature's bounty and begin your own canning heritage.
Chapters Include:
Canning Essentials
Jams & Marmalades
Jellies
Pickles & Relishes
Chutneys, Salsas & Conserves
Sauces, Syrups & Vinegars
Liqueurs & Seasonings
Some of the recipes on my to-make list include: Cranberry Riesling Jelly, Pawpaw Hot Sauce, Apricot Jalapeno Cheese Topper, Small-Batch Zucchini Mustard Relish, Garlic Dill Spears, Irish Cream Liqueur, Korean Marinade and Peach Melba Fruit Sauce. Oh, who am I kidding? I want to make them all!
The Canadian Living Test Kitchen invites you to:
Make Your Own
Light Blueberry Jam
This jam, featured in The Canadian Living Complete Preserving Book, uses pectin designed to work with a reduced amount of sugar. It requires a shorter cooking time, so the jam has a fresh, intense blueberry flavour. It sets up fairly firm—perfect to spread on toasted crumpets.
12 cups fresh wild blueberries
1/4 cup freshly squeezed lemon juice
1 pkg (49 g) light fruit pectin crystals or no-sugar-needed fruit pectin crystals
3 cups granulated sugar
In Dutch oven and using potato masher, crush blueberries, 1 cup at a time.
Measure 6 cups fruit. Add lemon juice to blueberries. Mix pectin with 1/4 cup of the sugar; stir into blueberry mixture.
Bring to boil over high heat, stirring often. Gradually stir in remaining sugar; return to full rolling boil. Boil hard, stirring constantly, for 1 minute.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill hot 1–cup (250 mL) canning jars, leaving 1/4–inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Makes about 8 cups.
per 1 TBSP: about 26 cal, trace pro, 0 g total fat (0 g sat. fat), 7 g carb, trace fibre, 0 mg chol, 1 mg sodium, 10 mg potassium. % RDI: 2% vit C.
tips
• If you prefer a smoother jam, purée the blueberries in a food processor instead of crushing them with a potato masher.
• Certo Light Fruit Pectin Crystals and Bernardin No–Sugar–Needed Fruit Pectin Crystals can be used interchangeably in this recipe.
Excerpted from Canadian Living: The Complete Preserving Book by The Canadian Living Test Kitchen Copyright © 2012 by Transcontinental Books. Photograph Copyright © 2012 by Edward Pond. Excerpted by permission of Random House of Canada Limited on behalf of Transcontinental. All rights reserved.
No comments:
Post a Comment