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Indiana Peach Chutney Recipe

A vintage recipe updated for modern palates and kitchens, this take on Indiana Peach Chutney is a little spicy, perfectly sweet, and is ideal for preserving peach season.

Six jars of Indiana Peach Chutney

I woke up Sunday morning, itching to get rid of some cookbooks. At least once a year, I like to sort through my absurdly large collection and move some things along. My criteria for letting go of books is pretty simple (if a little haphazard).

If I’ve never cooked from it, I pull it from the shelf and flip through. If nothing strikes my fancy, it goes in the outward bound stack. If spot something that tickles my culinary creativity, I drop a marker in the book and either put it back on the shelf or, if it’s something I want to make in the immediate future, I put the book on my desk.

The Best in American Cooking, the book that contains the recipe for Indiana Peach Chutney

I had spent the previous couple days in Indiana for the Can-It Forward Day festivities, and so when I evaluated whether I was going to keep my copy of Clementine Paddleford’s The Best in American Cooking, the recipe for Indiana Peach Chutney caught my eye.

It also spoke to me because I had a fridge full of peaches and nectarines from the latest shipment from Washington State Stone Fruit Growers and needed to start moving that fruit into jars.

The original recipe for Indiana Peach Chutney

Of course, I didn’t follow the recipe to the letter. To begin with, I don’t have the patience for a process that requires one to poach the fruit in a sugar syrup until translucent (I used a combination of peaches and nectarines, and didn’t peel any of them, either).

Next thing to go was the two styles of raisins (I had dark ones in abundance and so that’s what I used). Finally, I couldn’t abide the idea of adding food coloring. I was certain that whatever color it ended up being would be totally fine.

Indiana Peach Chutney ingredients in the pot

If you tuned in to Monday night’s livestream (catch the next one on Monday, August 21 at 9 pm eastern), this is the recipe I used to demonstrate steam canning (I promised it a bit earlier than this, but such is life).

The finished flavor is gingery, a little bit spicy, and very fruity. Like many other chutneys, this one is going to be great with cheese, perfect as a bright condiment alongside grain bowls, and delightful on a post-Thanksgiving turkey sandwich.

Close up on jars of Indiana Peach Chutney

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July Mastery Challenge: Pickled Blistered Shishito Peppers

Regular Food in Jars contributor Alex Jones is here to with a recipe to preserve delicious shishito peppers. They’re one of my summer favorites! – Marisa

One of my favorite moments of summer eating doesn’t involve handfuls of blueberries, icy-cold slices of watermelon, or peaches so juicy you have to eat them over the sink. (Although those firsts fruits are up there on the list.) It’s when I spy the first shishito peppers at the farmers’ market.

When I first see those wrinkly, electric green peppers heaped in a basket or bursting out of a fiber pint container, I know I have to have them.

Back my kitchen with my market bounty, I’ll get my cast iron pan ripping hot with a glug of grapeseed oil and add the peppers, cooking for a few minutes on each side until the skin is blistered deep brown and the flesh is just tender. Then, they go into a bowl with a big three-finger pinch of flaky sea salt. A few flicks of the wrist to toss, and then I’ll sit down and eat them all, one by one.

But inevitably, shishito season ends, and it’s rare to find them off-season in supermarkets, so I have to wait for that smoky, salty experience until next year’s pepper feast…unless I can preserve it.

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Small Batch Bread and Butter Pickles

Last night, I spent an hour in my kitchen making bread and butter pickles and talking to my phone (otherwise known as doing a live broadcast via Facebook). I answered questions, used a mandoline slicer without injuring myself, and at the end had three and a half pints of tasty pickles for my efforts.

I’ve published a few different variations on bread and butter pickles over the years, but have never managed to get one up on the blog. Well, let’s change that. This is the exact version I made last night. It doubles and triples beautifully if you’ve got even more veg to use up. And it’s the perfect thing for this month’s hot pack challenge!

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Small Batch Pickled Okra Recipe

Earlier tonight, I did a live pickle making demonstration over on the Food in Jars Facebook page (you can watch it any time you want right here). In it, I made a small batch of one of my favorite pickles – pickled okra.

Now, before you wrinkle your nose and announce that you don’t like okra, know that pickling it reduces its slime factor quite radically. I find that people who normally dislike okra find much to appreciate about the pickled version. Even my mother, who is disinterested in okra on a good day, can really dig into a jar of the pickled version. I highly recommend that you try it.

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Spicy Pickled Green Beans

Flex your cold pack preserving skills with a batch of Spicy Pickled Green Beans. They’re good along side a sandwich and even better pressed into stirring service in a Bloody Mary.

We’re focusing on cold pack preserving this month in the Mastery Challenge and one of my favorite examples of the form is the pickled green bean. I make a lot of these during the summer months when beans are abundant, both because I love them and because they make a really good thing to give to pickle loving friends and family. They also retain their crunch beautifully, which is not something I can say for most processed cucumber pickles.

Pickled green beans are also something of an affordably luxury to my mind. When you make them yourself they’re quite cheap, but they can be outrageously expensive at farmers markets and small grocery stores (you don’t often see them in larger supermarkets). I love when a little time and effort can yield something that feels special.

Green beans are not quite in season yet, so don’t judge the quality of the beans you see before you. I’m sure that the finished pickles will still taste good, but they can be downright sublime when you use those perfect, downy beans available only in high summer.

I typically make them assembly line style, doling out spices and garlic cloves (the more you slice, the more garlic flavor you get) to the jars and then going down the line with beans. Holding the jar at an angle as you pack makes quick work of the initial fill and a wooden chopstick helps ease the way for the last few beans. It’s also an excellent tool for wiggling out air bubbles that get trapped deep in the jar.

Once the jars have spices and green beans, it’s time to fill them up with brine. Apple cider is my vinegar of choice for most things, though some prefer white or red wine vinegar in its place. Any vinegar is fine as long as it has 5% acidity. The spices can also be adjusted to suit. For this batch, I called on brown mustard seeds, dill seed, black peppercorns, red chili flakes for heat, and slivered garlic. Sometimes I make them with cayenne, which tints the brine a pleasing red and makes for bracing eating.

These pickles need just a quick trip through the canner (10 minutes for pints and 15 minutes for anything larger). They often lose a little brine during their bath, but it’s not typically enough to cause distress.

Oh, and just a note on the jars. I used the new pint-sized spiral jars that Ball Canning released this year. I thought they would be awesome for pickles because they’re slightly taller than your average pint. However, I found that their narrow middle was absolutely incensing when it came to thoroughly packing the jars. If you have some of these, use them for your jams, sauces and chutneys and save yourself the annoyance.

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Mastery Challenge: Rhubarb Pickles

When I see the first harvests of rhubarb hitting farmers’ market tables among still-puny bunches of kale and last season’s root crops, I feel a surge of hope: spring is really, actually happening.

I also think of my maternal grandmother, an almost-nun turned feminist firebrand and mother of 11 who kept a huge vegetable garden — including a big patch of rhubarb — at her house in Quebec when I was a kid. Granny is the reason I turn my nose up at strawberry-rhubarb anything: her lip-puckering, sweet-tart treatment of the ingredient served straight up in pie, cobbler, and roly-poly became my standard and favorite for fruity baked goods.

As an adult, I’ve tried to do more with rhubarb than dessert, but no recipe I’ve come across that didn’t involve sweet, buttery dough has ever really seemed like it would be worth the trouble to try. So when this month’s Mastery Challenge came around during rhubarb season, I decided to give it the cold-pack pickle treatment.

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