Canning in Minnesota provided loads of opportunities, and in the Midwest, if you want to eat locally all year round, it plays an important role in the process. I also froze a lot of stuff, but we left the deep freeze with Sean's brother, so it's not much of an option these days. Plus things grow here year-round so eating locally is really quite easy. One could get lazy about canning, but luckily I enjoy it too much to give it up.
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| A selection of this year's canned delicacies. |
This year I have canned the following:
- Pasta sauce (with Early Girl tomatoes from a fabulous bearded and pony-tailed farmer at the Merced Farmer's Market)
- Tomato jam (also with Early Girls)
- Lemon marmalade (with lemons from our friends Joe and Heather's lemon tree)
- Lemon curd (also with J&H's lemons)
- Strawberry, ginger, black pepper jam (with strawberries from Yang's Farm Stand and ginger from the Modesto Farmer's Market
- Fig and balsamic jam (with mission figs from the Merced Farmer's Market and balsamic vinegar from my guy who sells Sciabica's olive oils and vinegars at the Modesto Farmer's Market)
- Plum jam (with plums from our backyard tree)
- Mulberry, strawberry, blueberry jam (with mulberries from our backyard tree - identified and tasted by my brother-in-law, Aaron and strawberries and blueberries from Yang's Farm Stand)
I use many sources for recipes, but am particularly fond of my first canning book, which I received from my mom as a gift. That book, Canning and Preserving, by Linda Ferrari, started it all. This year, due to all the jam making, I relied heavily on The Blue Chair Jam Cookbook, by Rachel Saunders. She has delicious and creative ideas and I look forward to further exploration of her giant citrus section this winter as our Meyer lemon tree looks to be producing a good crop.
I'll end this post with the tomato jam recipe I love. It's soooo much better than ketchup on burgers!
Spicy Tomato Jam (FoodNetwork.com)
4 large lemons
5 1/2 pounds tomatoes, cored and cut into 1-inch pieces
4 cups light muscovado sugar or packed light brown sugar
4 teaspoons ground cumin
Kosher salt
2 scant teaspoons red pepper flakes
4 small cinnamon sticks
1/2 teaspoon ground cloves
8 1/8-inch-thick slices peeled ginger
Using a vegetable peeler, remove the zest from the lemons in
wide strips, leaving the bitter white pith behind. Squeeze the lemon juice
through a strainer into a large, wide saucepan. Add the lemon zest, tomatoes,
sugar, cumin, 4 teaspoons salt, the red pepper flakes, cinnamon sticks, cloves
and ginger. Cook over medium-high heat, stirring occasionally, until the
tomatoes are juicy and the sugar dissolves, 15 to 20 minutes. Continue to cook,
stirring occasionally, until the tomatoes are dark and syrupy and a candy or
deep-fry thermometer registers 220 degrees F, 40 to 50 minutes (the timing may
vary depending on the juiciness of the tomatoes). Reduce the heat if the
mixture starts to scorch. Discard the cinnamon sticks. Meanwhile, sterilize four 8-ounce canning jars and lids. Fill the jars with the tomato mixture, leaving 1/4 inch
headspace, then seal and process.
