In anticipation of the full-blown canning and preserving season, there will be a rush to find new recipes to enhance the off-season enjoyment of a variety of fruits and vegetables.
This week’s recipes offer suggestions for ensuring seasonal fruits can be enjoyed while the snow blows outside.
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Peach Pickles
16 cups peaches (25-30)
4 tbsps. Fresh Fruit colour protection solution
4 cinnamon sticks
2 tbsps. whole cloves
1 tbsp. grated fresh ginger root
6 cups granulated sugar
4 cups white vinegar
Blanch, peel, pit and halve peaches. Place prepared peaches in the Fresh Fruit colour protection solution (4 tbsps. in 8 cups of water.) When all peaches have been prepared, drain and measure out 16 cups of peach halves.
Tie cinnamon sticks, cloves and ginger root in a square of white cheese cloth to create a spice bag.
Combine spice bag, sugar and vinegar in a large stainless steel or enamel saucepan. Cover and bring to a boil; reduce heat and boil pickling liquid gently for five minutes.
Add drained peach halves to the boiling liquid and boil gently for 5-8 minutes or until just tender.
Remove from heat and allow peaches to stand overnight in pickling liquid.
In the morning, sterilize pint jars and lids.
Bring peaches and pickling liquid to a boil. Remove spice bag.
Pack peaches into hot jars to within 3/4 inch of top rim. Add boiling pickling liquid to cover peaches to within 1/2 inch of top rim. Seal jars then process in a hot water bath for 20 minutes. Remove from canner, cool for 24 hours and check seals.
Store in a cool, dark place. Makes about 6 pints.
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Pear Compote
10 cups prepared pears (18 medium)
1 cup dark raisins
1 cup golden raisins
1/2 cup coarsely chopped dried apricots
juice and grated rind of 1 lemon and 1 orange
1/2 cup lightly packed golden brown sugar
2 tsps. ground cinnamon
2 tsps. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. pickling salt
1/4 cup port wine
Combine raisins, apricots, rinds, brown sugar, spices and pickling salt in a large saucepan. Blanch, peel, pit and chop pears to make 10 cups. Add pears to fruit mixture. Bring to a boil, stirring occasionally. Boil gently, covered, for 30 minutes, stirring occasionally to prevent burning.
Uncover fruit mixture and boil until thick, stirring frequently, about 15 minutes. Stir in wine and boil five minutes longer, stirring constantly.
Ladle into sterilized jars, seal then process in hot water bath for at least 20 minutes. Cool and store in cool, dark place.
Compote may be spooned into cooked tart or pie shells or while still warm, may be served with a dollop of whipped cream or a scoop of ice cream.
Joyce Walter can be reached at ronjoy@sasktel.net
