Tag Archives | recipe round-up

Good Things to Preserve in Late October

sugar pumpkin

It is a cool, rainy day in Philadelphia. I’m back to drinking hot coffee or tea in the morning, after months of wanting my caffeine doctored with ice. The summer fruits and vegetables are all gone from the markets and have been replaced by apples, pears, cauliflower, and massive bundles of leafy greens.

For many, this change in the season means that it’s time to put the canning pot away. I firmly believe that there’s still plenty to preserve this time of year (and hallelujah for that. I had a busy summer and still have far too many empty jars kicking around the apartment).

Here are some of my favorite jams, butters, pickles, and chutneys that are perfect for autumn preserving.

Pears

133

I love making jams and chutneys with pears. I am smitten with their slightly grainy texture and delicate flavor. They are good on their own, but also play nicely with any number of herbs and spices.

  • Pear Vanilla Jam – This is, by far, my very favorite pear preserve. Look for a smooth, small batch approach on the blog next week.
  • Pear Cranberry Jam – Good on toast, even better with a turkey dinner.
  • Pear and Chocolate Jam – This version uses bits of a dark chocolate bar and is quite rich. Look for a lighter, cocoa powder-based take in Preserving by the Pint.
  • Pear Cinnamon Jam – For deepest flavor, use Vietnamese Cinnamon.
  • Pickled Asian Pears – This recipe is from Karen Solomon’s wonderful book, Asian Pickles. I love them tossed into baby arugula salads.

Apples

apples

Apples are just the best thing ever for a dedicated autumn canner. There’s just so much they can do, including playing a starring role in jams, butters, sauces, and chutneys. Get yourself a half bushel and go to town.

  • Honey Lemon Apple Jam – It’s bright, sweet, and perfectly spreadable. The secret is that you cook the apples down with the lemon juice before adding the sugar and honey.
  • Spiced Apple Butter – The slow cooker does all the work for you in this delicious preserve.
  • Apple Pie Filling – With a couple of pie crusts in the freezer, dessert will practically make itself.
  • Apple Cranberry Jam – For even more flavor, add a little cinnamon, ginger, and allspice to the cooking jam.
  • Apple Cider Syrup – Good in a mug of hot tea, great in a bourbon cocktail.

Pickles and Chutneys

peach chutney

What are you canning this time time of year? (My most recent fall preserve was this batch of Apple Pear Sauce for October Unprocessed!).

 

Comments { 29 }

Ten Ways to Use and Preserve Spring Rhubarb

rhubarb

I have a confession to make. As much as I’m enjoying this book tour (and truly, every step of it has been a total delight), I am ready to go home, see my husband, and cook in my little kitchen again.

To tide me over until Tuesday, when I’ll be home for a longer stretch than 12 hours, I’ve been digging back through the archives, to remind myself of what I like to cook this time of year. The thing that’s popping out at me most? Rhubarb! Here are nine ways that I’ve preserved and loved rhubarb in the past.

Cooking rhubarb

My first ever rhubarb preserve is still one of my favorites. It’s just rhubarb, vanilla and a little bit of earl grey tea for extra flavor.

rhubarb chutney

Another oldie but goodie is this recipe for rhubarb chutney. It was my first-ever chutney and is still one that I come back to about every other year.

rhubarb syrup

For summertime cocktails and vinaigrettes, cook yourself up a little bottle of rhubarb syrup. Next time I make it, I’m going to plunk a little bit of ginger in for extra zing.

rhubarb butter, from above

If you want less sugar, I find that a fruit butter is always the ticket. I’ve got both Rhubarb Butter with Orange and Strawberry Rhubarb Butter to choose from.

rhubarb/sugar/rosemary

For something slightly more herbaceous, there’s always Rosemary Rhubarb Jam.

roasted rhubarb pieces

If you can bear to turn on your oven, how about some Roasted Rhubarb Compote (this link will take you to the Mrs. Wages site, but I promise, the recipe is still all mine).

macerating fruit

And finally, the small batches! Strawberry Rhubarb Jam. With roseflower water.

cake square

And if you’re not up for preserving at all, but want something tasty, may I suggest this rhubarb cake? It uses up the last of a jar of preserves you’ve got laying around, along with runny yogurt and whole wheat pastry flour. It’s one of my favorites for spring brunches.

Comments { 16 }

Good Things to Can in Autumn

apples at Three Springs

Over the last couple of days, the weather in Philly has shifted from unseasonably warm to wonderfully crisp and just a little bit rainy (which as a former Portlander, delights me). It’s got me thinking about all the lovely jams and preserves there are to make this time of year and so I thought I’d dig down into the archives and pull together a few of my autumn favorites.

weighing

Piles of green tomatoes are often a challenge this time of year. Make yourself a big batch of green tomato chutney, or pickle them on up.

pears

Pears are the best thing ever right now and there’s just so much you can do with them. Seckel pear jam with brown sugar and cardamom. Pear vanilla jam. Pear cinnamon jam. Red pear lavender jam. Pear cranberry jam. On the pickled side of things, make sure to try these pickled asian pears (it’s a recipe from one of Karen Solmon’s Asian Pickles e-books).

DSC_0001

And we can’t forget apples! Applesauce! Spiced apple butter! For something a little tangy, a batch of apple cranberry jam. For something a little spicy, try apple ginger jam or my beloved honey lemon apple jam. There’s also mulled cider jelly (which is great for holiday giving) and quince jelly (okay, not an apple, but still lovely).

cubed pumpkin

Finally, on the pressure canning side of things, there’s always pumpkin cubes. It’s a great way to preserve winter squash if you don’t have appropriate cold storage for them or if you want to have some homemade, shelf stable, ready to use pumpkin.

What are you making these days?

Comments { 22 }