In case you haven’t heard yet….. canning is hot. In addition to the growing interest we have seen in crafting, cooking and growing one’s own food, lots of folks are also partaking in the art of canning. Though preserving your own will not necessarily save you money, it will most definitely allow you to control exactly what goes into the food you eat and give to others. And, like most things, canning is an activity that is more fun to do in the company of others. Many hands make light work, not to mention an opportunity to socialize and to share recipes and expenses. If you are a newbie, community kitchens are a great place to learn hands on while sharing costs and ingredients with a group. Fresh Kitchens manager Diane Collis announces frequent canning days around the city and has even started a ‘Home Canning Journal’ to document and share here own preserving experiences. If you are more the independent type, books and websites on the subject are plentiful.
Or should you want to forgo the canning part altogether and cut to the chase (the eating part) , check out the stores in your area that carry (preferably local) ready-made pickles and preserves. At a recent visit to Vancouver’s The Home Grow-In, I was introduced to a plethora of B.C. made jams, pickles, syrups, chutneys and more. Despite the fact that shop owner Deb Reynolds stocks her shop’s shelves full, she still continues to sell out.
My own first attempt at canning was back in the early ’90s. My friend Robin and I had decided to make our own Christmas presents that year, in the form of preserves. As our ‘to do’ list was incredibly ambitious and likely to require more space than either of our apartment kitchens could provide, my parent’s house seemed the only logical location. My mom and dad agreed to the take over and wisely made sure they were not home for the chaos. After simmering and boiling for some twelve hours without cracking a single window or turning on the hood fan, we had literally blistered the paint right off the ceiling. My dad actually had to sand, prime and repaint after our steamy visit. Though all of our day’s recipes were a smashing success, I have not been welcome to can there since.
Fast forward to this year. My friend, Linda Robertson, is an avid canner (click here to check out an article that discusses her canning philosophy and experiences). She absolutely loves to buy up beautiful boxes of produce from B.C.’s Okanagan region and bring them home to preserve now and enjoy at a later date, or to gift to a friend. We had our first canning date two weeks ago, this time in her kitchen (with lots of open doors and windows). We chose two recipes which proved to be a civilized undertaking in terms of both labour and cash. The ‘Mustard Pickle’ is from a cookbook of her mother’s. ‘Modern Guide to Home Canning’ (1954) was written by the gas company….. I guess if one cans like Robin and I did, they’d be using a lot of gas. This item is absolutely fantastic served with a sandwich, especially a grilled one. And the vibrant yellow created by the turmeric makes it beautiful to look at. Our second item, ‘Pears with Vanilla Beans’ was inspired by the ten pounds of pears she had just brought back from a recent trip to Kelowna. One of my favourite things about this recipe, apart from the heavenly vanilla flavour, is the fact that there is absolutely no sugar added. The sweetness comes from reducing equal parts of apple and white grape juice. And it looks downright elegant assembled in a jar with a piece of vanilla bean tucked in to its side.
Mustard Pickle
1 qt pickled pearl onions, drained
4 qts (about 4) hothouse cucumbers, diced large (leave the skins on)
3 heads of cauliflower, cut into bite size pieces
3 red peppers, cored and cut into strips
2 cups white sugar
2 T turmeric
3 T celery seeds
1 1/2 T salt
1/2 c all purpose flour
1/2 c dry mustard powder, brand such as ‘Keens’
4 cups white vinegar
In a large pot add sugar, salt, spices, mustard and flour. Mix together. Stir in the vinegar. Bring to a simmer. Add all remaining ingredients and cook slowly for 15 minutes. Bottle and seal.
Pears with Vanilla Beans
4 litres white grape juice
4 litres apple juice
2-3 vanilla beans, split in half lengthwise
10 lbs ripe pears
Place the 2 kinds of juice and the vanilla beans in a large pot. Bring to a boil and reduce to half. When the liquid is almost ready, peel and quarter the pears and cut into 8 equal pieces. Fill each clean jar and immediately top with reduced liquid. Cut vanilla beans into 2” lengths and add one to each jar. Seal.
