Kitchen Tip: Even though some of us still have snow outside, a little planning now can help you make the most of summer’s bounty. Collect recipes like these during the winter and early spring so that when the harvest comes in you’re ready to go.
I took my first canning class in 2009, towards the end of the season. Last year I canned a little bit, mostly sticking to the recipes from Simply in Season. I wish I had taken the time to plan ahead, because when you have buckets of tomatoes and other extra produce, the last thing you have time for is to sit and say “hmm, what can I do with these?”
Canning really does pay off. This week I knew I wanted to do something with chicken. DH grilled some with salt and pepper. Meanwhile I made some rice (using chicken broth instead of water) and decided I’d top it all off with a jar of chutney I’d found in my pantry from . . . my very first canning class! I was able to go back into our CSA’s Google Group to find the recipe that we used:
Mediterranean Chutney—“Perfect Preserves”
“Containing tomatoes, peppers, zucchini, and eggplant, this chutney should appeal to lovers of ratatouille. The proportions of the vegetables can be varied to suit your taste or to what you have available.”
—-Makes 4 lbs
2 lb large tomatoes, cored and chopped
¾ lb zucchini, chopped
¾ lb eggplant, chopped
1 ½ lb red bell pepper, chopped
¾ lb onion, chopped
3 garlic cloves, chopped
1 Tbs paprika
1 ¼ Tbs coriander seed, lightly crushed
1 Tbs kosher salt
1 ¼ red wine vinegar
2 cups brown sugar
1. Gently heat all the vegetables, garlic, spices, and salt in a covered, large, nonreactive pan for about 10 minutes until the juices run, stirring occasionally.
2. Uncover the pan, bring to a boil, and simmer for about one hour until the vegetables are tender and most of the liquid has evaporated. Stir to prevent the vegetables from sticking.
3. Over low heat, stir in the vinegar and sugar until the sugar has dissolved, and continue simmering. The chutney is ready when no liquid appears in the channel left when a spoon is drawn across the bottom of the pan. It will thicken further upon standing.
4. Prepare and fill the jars, then heat-process in a boiling water canner for 10 minutes. Store in a cool, dark, dry place for at least a month before eating. The chutney will keep for up to one year.
NOTE: We used Smoked Paprika (found at Russos) instead of regular paprika and it really gives this chutney an incredible flavor! I highly recommend this for winter eating: I served it over wilted bitter greens & rice, with some feta sprinkled on top at a farm lunch, and the interns all asked “What is this?!!!!”
The Verdict: I was actually quite sad when we were done, because the taste was phemonenal. It dressed up boring chicken and rice quite nicely. I wish I’d canned more of these types of things last summer, because it’s such a convenient thing to have in your pantry. I was a little worried about eating something that was canned in Sept 2009 because the instructions said to eat within a year. However, I took my friend’s advice and since there was no fuzz and it smelled and looked perfectly fine we ate it.
Before gardening season starts in earnest, I suggest checking out these books and planning ahead of time what you’d like to can this summer.
This one has a ton of unique recipes, and I like how it tells you what to do with it once it’s canned.
Shop Indie Bookstores
This one provides a great overview of the canning process, and has TONs of recipes–most of the basics are covered.
Shop Indie Bookstores
This one has GORGEOUS photos and walks you through the process step by step. Plus it’s by the publisher of Simply in Season, so you can’t go wrong.
Shop Indie Bookstores
Related posts:
- How to Peel Tomatoes
- The Simple Art of Eating Well {Cookbook Review}
- Mediterranean Tuna Salad
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