Canning Video

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Last week I went to the home of Morning Show co-host Daru and together, we made Scarlet Mango Chutney. In less than one hour, we made the pickling spice, cooked the chutney and filled the jars. Watch the results by clicking on the screen to the right-

Scarlet Mango Chutney

While this chutney is piquant enough to stand up to the spiciest of dishes, it is not the color one would expect: it is flaming red. I love the beet/mango combination and the cider vinegar, candied ginger, turmeric and pickling spice combine to transport one back to Bombay and turn of the century England, with its curries and chutneys.

I challenge you to try this scarlet version before going back to the traditional, glowing orange mixture, but if you really must have yellow chutney, simply substitute grated butternut or acorn squash for the beets.

Makes 8+ cups (2+ L)

4 to 6 mangoes (about 4 lbs/2 kg)

1 cup (250 mL) raisins

½ cup (125 mL) freshly squeezed lime juice

1-1/4 cups (300 mL) apple cider vinegar

¼ cup (50 mL) apple juice

¾ cup (175 mL) packed brown sugar

2 tbsp (25 mL) Classic Pickling Spice Blend (page xx) or commercial pickling spice, wrapped in cheesecloth

1 tbsp (15 mL) ground turmeric

1 tbsp (15 mL) pickling salt

4 cups (1 L) shredded beets

2 cups (500 mL) chopped onions

½ cup (125 mL) chopped candied gingerroot

1. Dice mangoes following. You should have about 6 cups (1.5 L). Transfer mango to a large bowl and combine with raisins and lime juice.

2. Heat 5 1-pint (500 mL) jars in boiling water and scald the lids, lifter, funnel and tongs.

3. In a Maslin pan or canning kettle, combine vinegar, apple juice and brown sugar. Bring to a boil over high heat, stirring constantly. Add turmeric and salt. Stir well and hang the pickling spice bag so that it is immersed in the boiling mixture. Add mango mixture, beets, onions and gingerroot. Stir and bring back to a boil. Reduce heat and boil gently, stirring occasionally for 30 to 45 minutes, or until vegetables are soft.

4. Fill hot jars, leaving a 1/4-inch (0.5 cm) headspace. Remove air bubbles and add more hot chutney if necessary, to leave a 1/4-inch (0.5 cm) headspace. Wipe rims, top with flat lids and screw on metal rings. Return jars to the hot water bath, topping up with hot water if necessary. Bring to a full rolling boil and process jars for 10 minutes.

5. Remove canner lid and wait 5 minutes before removing jars to a towel or rack to cool completely. Check seals, label and store in a cool place for up to 1 year

Use: The beets in this chutney make it more savory than traditional mango chutney, so it may be liberally used with grilled and roasted meats and hearty winter casseroles and stir-fried dishes.

Judy Creighton, Canada Press

Stunning book on preserving local harvest is a guide for all seasons

book Preserving: The Canning And Freezing Guide For All Seasons (HarperCollins, $29.95)

The Canadian Press

Just because the harvest season for locally grown fruits and vegetables is waning is no reason not to keep on canning and freezing what is on hand.

In fact, following the seasons and “putting down” the bounty of local produce can be a year-round activity for anyone who has decided to catch the trend and make it their own, says Pat Crocker, home economist, herbalist and an award-winning author of eight cookbooks.

Her latest endeavour is Preserving: The Canning And Freezing Guide For All Seasons (HarperCollins, $29.95).

“What if you froze a lot of last summer’s strawberry harvest and want to make it into jam for Christmas gifts?” she asks. Well, it is really a no-brainer and it frees up the freezer for other items.

Most of all, Crocker wants to catch the wave of newly minted fans of getting back to basics, especially those who are interested in preserving foods for year-round consumption.

click here to read the rest of the story.

Thanks Judy, as a long time food journalist, you know what Canadians want and need. I appreciate your comments on Preserving.

–Pat

Mennonite Market

Basia took me to the Mennonite market on the road to Wingham.

We found squash, gourds, corn, Indian corn and other root fall crops there.

I will be testing recipes and generally having fun in the kitchen in the next few days leading up to our Thanksgiving.

Meantime, I urge you to get out and find the variety of squash you love.

This is either Heart 'O Gold or Sweet Dumbling, if you know the Latin name for this squash, please let me know. Names aside, try it. I'm sure you will love it.

Radio Interview

Listen UP!

Tune in tomorrow, Saturday September 3 for Pat's interview on Good Day with Supermarket Guru Phil Lempert.

Pat will be discussing her new book, Tagine with Phil.