Animal, Vegetable, Miracle_ A Year of Food Life - Barbara Kingsolver [110]
Bottled lemon juice or citric acid—NOT optional!
Add 2 tablespoons of lemon juice OR ½ teaspoon citric acid to each quart jar (half that much to pint jars). This ensures that the sauce will be safely acidic. When the sauce is ready, ladle it into the jars, leaving ½-inch headspace. Cap jars, lower gently into canner and boil for 35 minutes. Remove, cool, check all seals, label, and store for winter.
RELISH, SAUCE, AND CHUTNEY—ALL IN ONE DAY
If you don’t have a garden, you can stock up on tomatoes, peaches, apples, and onions at the end of summer, when your farmers’ market will have these at the year’s best quality and price. Then, schedule a whole afternoon and a friend for this interesting project that gives you three different, delicious products to eat all winter.
Canning jars and lids: 14 pint jars, 7 half-pint jars
Start with a very large, heavy kettle. You will be adding different ingredients and canning different sauces as you go.
4 quarts tomato puree
24 apples
7 cups chopped onions
2 quarts cider vinegar
6 cups sugar
2/3 cup salt
3 teaspoons ground cloves
3 teaspoons cinnamon
2 teaspoons paprika
2 teaspoons mustard
Puree tomatoes; core and coarsely chop apples; coarsely chop onions. Combine in large pot along with the vinegar, sugar, and seasonings. Bring to a boil and simmer for about 2 hours or until thick. Meanwhile, preheat water in a canner bath and sterilize jars and lids (in boiling water or dishwasher) and keep them hot until use. Fill 7 pint jars with some of the thickened Barbecue Relish, leaving ½ inch headspace in each jar. Put filled jars in canner with lids screwed on tightly and boil for ten minutes. Remove and cool.
2 quarts sliced peaches
6 cups sugar
½ cup water
2 teaspoons garlic powder
1 teaspoon Tabasco sauce
In a separate pan, cook peaches and water for 10 minutes, until soft. Add sugar and bring slowly to boil, stirring until sugar dissolves. Boil until thick (15 minutes), stirring to prevent scorching.
Add peach mixture to the remaining tomato mixture in the kettle and bring back up to a boil to make Sweet and Sour Sauce. Fill 7 pint jars, leaving ½ inch headspace; boil in canner for 10 minutes. Remove and cool.
1 cup raisins
1 cup walnuts
Add these to the kettle, mix well, and bring it back to a boil to make Chutney. Fill 7 half-pint jars, leaving ½ inch headspace. Boil in canner for 10 minutes. Remove.
As all the jars cool, make sure the jar lids pop their seals by creating a vacuum as contents cool. You’ll hear them go “ping.” To double-check, after they’re entirely cooled, push down on each lid’s center—it should feel firmly sucked down, not loose. (If a jar didn’t seal, refrigerate and use the contents soon.) The ring portion of the lid can be removed before storing; when processed properly, the dome lids will stay securely sealed until you open the jar with a can opener.
Label each product before you forget what’s what, and share with the friend who helped. The Barbecue Relish is great on broiled or grilled fish or chicken. The Sweet and Sour Sauce gives an Asian flavor to rice dishes. Chutney can perk up anything.
Download these and all other Animal, Vegetable, Miracle recipes at www.AnimalVegetableMiracle.com
TOMATO SEASON MEAL PLAN
Sunday ~ Grilled chicken with tomato salad and corn on the cob
Monday ~ Homemade gazpacho with fresh bread and cream cheese
Tuesday ~ Roasted tomato-eggplant ratatouille with rice (or bread) and grated Parmesan
Wednesday ~ Grilled fish or lamb, served with crusty bread, chutney, and green-bean paté
Thursday ~ Asian vegetable stir fry with soba noodles (or rice) and sweet-and-sour sauce
Friday ~ Pizza with sliced tomatoes, fresh basil, mozzarella, and a drizzle of olive oil
Saturday ~ Pasta with fresh homemade tomato sauce and meatballs
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14 • YOU CAN’T RUN AWAY ON HARVEST DAY
September
The Saturday of Labor Day weekend dawned