Food in Jars: Preserving in Small Batches Year-Round
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Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
BLOOD ORANGE MARMALADE WHEN BLOOD ORANGES WERE FIRST INTRODUCED to the American market in the 1930s, marketers tried to brand them “citrus tomatoes,” fearing that shoppers would be put off by thoughts of bodily fluid. Thankfully, the name never caught on. These scarlet-fleshed fruits drip with crimson juice and make the most wonderfully hued marmalade. MAKES 3 (1-PINT/500 ML) JARS 3½ pounds/1.6 kg blood oranges (about 10 to 12) 6 cups/1.2 kg sugar 2 teaspoons powdered pectin
prepared jars. If you’ve chosen to add the cinnamon or vanilla, tuck a length of either (or both) in the jars at this time. When all the plums are in the jars, ladle the hot syrup over them, leaving ½ inch/12 mm of headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles and add additional syrup, if necessary. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 20 minutes
whites, beaten until frothy 1 cup/140 g finely chopped crystallized ginger Preheat oven to 325°F/165°C/gas 3. In a large mixing bowl, combine the oats, walnuts, ground ginger, and salt. Use your hands to toss together. Pour the sunflower oil into a glass measuring cup and swirl it around before adding it to the oat mixture. Using the same, unwashed cup measure the cane syrup. The residual oil will help the syrup exit the cup. Use a silicone spatula to work the oil and cane syrup into the
completely cool, store it in an airtight container. It will keep for a week to 10 days. CRUNCHY BUCKWHEAT GRANOLA WHEN SHE WAS A YOUNG WIDOW WITH THREE children, my great-grandmother opened a Russian teahouse in Philadelphia’s theater district. A family endeavor for nearly fifty years, it was long since closed by the time I was born. I grew up with the old menus, rich with blintzes, borscht, and buttered kasha with bowties. Thanks to this family history, I’ve long looked for ways to eat
surface of the stock and the top of the jar. Wipe the rim of the jar with a cloth dipped in white vinegar (to help cut any grease), apply a warm lid, and screw on a ring. Place the filled jar in the pressure canner and repeat the process until all your jars are filled. Put the lid on the pressure canner and lock it into place. Bring the heat up and let the canner run with an open vent for 10 minutes. You want to get as much air out of the canner as possible. When the stream of steam coming out