While we are all avoiding trips to the grocery store, it’s good to remember that the garden may offer much more interesting things to eat, anyway. Here I’ve combined the last of the arugula with shaved fennel and johnny jump-ups, which have jumped up everywhere in the gravel between my raised vegetable beds. These flowers are not only edible but truly tasty. Since their aroma is easily overwhelmed by vinaigrette, they are best eaten straight from the plant, but how they prettify a salad! I’ve added handfuls of tart, juicy haskaps, the first fruit of the year, always beating out strawberries by at least a week. And finally I’ve sprinkled over big green seeds of sweet cicely, a ferny plant of the carrot family whose roots, leaves, and seeds all taste sweetly of anise and are said to be helpful to the digestion. Safeway may have some fennel bulbs in stock, but otherwise none of these plants can be found there. Together they taste of springtime.
After many years of wanting to visit Joe Brocard and his famous apple press, I finally made it to his annual public pressing last weekend. Joe and his wife, Catherine, brought the press to Oregon from the East Coast, where his father and grandfather had pressed apples for farmers from miles around, beginning in 1913. Now that Catherine is long gone and Joe has passed ninety years, his children, grandchildren, and great-grandchildren do the work of pressing the apples and selling the juice and vinegar.
For more about Joe and his press, see this six-year-old article in the Sweet Home New Era.
If you’re proud of your home-preserved foods, why not show them off at your county or state fair? You probably won’t win big prizes—fair premiums are small these days, if they are available at all—but you’ll inspire your fellow preservers to aim higher, and you might even motivate some people to try preserving foods for the first time.
Of course, you’ll want your jars displayed with ribbons, preferably blue. To maximize your chances, check out these rules I’ve gleaned in judging preserves at county and state fairs:
Be sure you’ve used a conventional recipe. This takes much of the fun out of showing off your preserves, but most fairs specify that the recipe must come from the USDA, Extension, or Ball or Kerr. You might try citing a Ball or USDA recipe that’s almost the same as yours and noting what you’ve changed. This way the judge will know that you haven’t done anything to jeopardize the safety of the product.
But don’t be too conventional! Your chances of winning for one of a dozen nearly identical jars of blackberry jam are pretty low. You might do better with a less common fruit, such as quince or red or black currant, or with preserves, jelly, or chutney instead of jam. “Fermented foods, dried foods, and meat and seafood are always underfilled classes,” says Carol Newton, an Oregon State Fair judge (at the Oregon State Fair, fermented foods don’t have to be pasteurized, if they’re submitted on ice or in a cooler). At my own county fair, I’d like to see more pickles, especially whole-cucumber pickles and properly packed dilly beans.
Make sure you’ve used fresh produce, picked at the right time, and fresh spices. Even without tasting your entry, the judge may be able to spot inferior produce. Green beans bulging with their seeds were obviously picked too late. A cucumber held too long may look a bit shriveled, and cutting into it may expose a hollow center. Corn that looks brownish may be a supersweet variety—a type unsuitable for pressure canning because the sugars can caramelize.
Show off your knife skills. Canned bean and carrot pieces should be identical in size. Beets should be sliced as evenly as possible (while slicing, you might save ends and other small pieces for a salad).
In case you’re not so handy with a knife, using a mandoline probably won’t hurt your chances for a ribbon. Crinkle-cut carrots may well catch the judge’s eye.
Avoid floaters. Floating fruit is often inevitable, but choosing slightly underripe pears or peaches, for example, certainly helps, as does careful, tight packing. Choose your best-filled jar for submission to the fair.
Check for appropriate headspace. A good judge knows that the proper headspace of ¼ or ½ inch may change after processing. But a jar with too much headspace appears only partially filled. Never enter a jar that has lost liquid in processing; sauerkraut, for example, should be completely covered with brine. (In boiling-water as well as pressure canning, you can usually keep liquid from leaking from jars by avoiding rapid changes in pressure. After processing canned fruits, tomatoes, or pickles, let the jars sit in their hot water bath for five minutes after you turn off the burner.)
Use standard packaging. Submit a jar with a conventional size and shape, so the judges can tell that the processing time was appropriate. The jar should be sealed with a two-piece lid, because many judges are nervous about one-piece lids, and even more so about glass lids. Note that less common jar shapes may be accepted and even favored if they bear the Ball label; I watched one judge choose a “pretty” Ball jar for first place without tasting any of the entries. Tatler lids are also usually accepted.
Avoid rust. Many judges hate the sight of rust; some will remove a metal jar band just to check for any rust on the inside. So use a brand-new band, or at least one that looks brand-new.
Make sure the jar is clean. You washed the jar well before filling it, of course, but did you remove any residue from an old label? Take off the band and check for stickiness around the rim, because many judges will do exactly this.
Label the jar completely and neatly. Check the fair guidelines carefully to be sure you’re including all the information asked for and writing it in the right place. Usually you need to provide at least the name of the product, how it was processed (by a boiling-water bath or pressure canner), and for how long. You may have to add where you got the recipe and, for jam or jelly with added pectin, which brand and type of pectin you used. (Regardless of whether the fair requires it, I suggest noting if you made your jam or jelly without added pectin. Judges who always use commercial pectin themselves don’t seem to understand that strawberry or peach jam naturally turns out soft.) A decorative paper label, on the top or side of the jar, may win you points over entries labeled with black marker on the lid. You might even tie a handsome label around the jar rim, if the fair rules allow this.
No doubt you’ll feel let down if you don’t win a ribbon, especially if the judge didn’t even taste your entry. Be aware that most fairs forbid judges to taste low-acid canned goods, because of the risk of botulism, and some forbid any tasting at all. Also, since tasting is time-consuming, and ultimately can be sickening, the judges may prefer to rank entries by looks alone. “Unless I deem then unsafe,” says Carol Newton, “I taste jams and soft spreads, most specialty foods, and pickles.” But not all judges do.
If you don’t win, hopefully you’ll at least get an encouraging comment from the judge. Carol Newton always provides comments, she says, to allay disappointment and encourage entrants to come back. Other judges simply don’t have time to write comments. If there is something wrong with your entry, though, the judge will probably let you know, so you can do better next time.
If you garner neither ribbon nor comment, your entry may have been perfect and yet not outstanding. If the fair uses the “American system” of judging, which allows for only single first-, second-, and third-place ribbons in each class, the judge’s decision may have been arbitrary. Don’t let this upset you. Look around; see what your fellow preservers are failing to bring to the fair. Next year, bring that. And make sure it’s beautiful as well as delicious.
Last month I had the luck to spend two weeks in Austria, a little country of cheerful, modest people and outsized natural and cultural wealth, from the ancient salt mines to the soaring Alps, from Baroque palaces filled with with art to the operas of Mozart, from the gold and jewels of the royal treasury to the lushest cow pastures I’ve ever seen.
As the pastures might suggest, the Austrian food world is rich as well. The butter tastes like butter, the egg yolks are as orange as oranges, restaurants pride themselves on their local and bio ingredients, and farmers all over the country produce their own excellent cured meats and schnaps (brandies from assorted fruits). Here are a few gastronomic highlights of the trip.
Found in the Naschmarkt, Vienna’s double row of permanent produce and restaurant stalls, stretching from one metro stop to the next:
a barrel full of fermented cucumbers;
flavored hummuses (among the merchants are numerous Turks and other immigrants from the Near East);
Kletzen, whole dried pears, upper left; and Weingartenpfirsich, vineyard peaches, lower right. The peaches grow from seed in the vineyards of western Austria, where they ripen at about the same time as the grapes and so provide a handy snack for the harvesters (in case the workers have tired of eating grapes). Although these peaches are small and rather dry, they are preferred over big, juicy peaches for cooking, especially for jam. The dried pears are traditionally used at Christmastime to make Kletzenbrot, a yeast bread containing nuts, spices, and rye flour as well as dried fruit.
Pears are a particularly important food in mountainous areas where grapes don’t grow. The favorite seems to be Williams, or, as we call it in the United States, Bartlett.
In the Zillertal, a valley in the Tyrol, we saw many standard pear trees, like this one.
In the Salzkammergut, near Salzburg, we saw several pear trees espaliered against the walls of buildings.
Austrians love all kinds of fruits. At the Nashmarkt in Vienna, these women were selling an assortment of fruit juices.
High on a mountain over the Zillertal, a man stopped his car, pulled out a ladder, and propped it against a mountain-ash (or rowan) tree heavy with fruit. Can you see him in the tree? He is probably gathering the berries—Vogelbeeren—for schnaps. The birds must share!
We were fortunate to be in Austria when the Preiselbeeren—lingonberries—were ripe. A mound of lingonberry sauce, served alongside meat-and-potato or meat-and-noodle dishes, tastes like cranberry sauce but a bit less sour and bitter. Lingonberries are smaller than cranberries, though, so they look more like red currants without the hairy bits.
Here are lingonberries in a market.
We found lingonberry plants covering the floor of spruce forests above the Zillertal. Often lingonberries and huckleberries—Heidelbeeren–grow together, so it’s difficult to harvest one without harvesting the other. A handful of the two together makes a fine snack for a hungry hiker, and a basketful makes a nice batch of mixed-wild-berry jam, which we tasted in our hotels.
In the Zillertal Regional Museum, we found an old berry basket and berry comb. We’d seen a woman using a comb like this as she foraged in the woods over the Zillertal, while her husband dozed in the car by the side of the road.
While in Vienna I felt I must visit one of the city’s venerable coffeehouses. I chose Café Landtmann. The outdoor tables looked tempting in the sunshine, but the traffic noise drove me into the staid interior.
Unable to work up an appetite for the fancy cakes, I ordered humble apple strudel in a pool of custard.
The strudel made a fine, though expensive, lunch, but when I afterward explored the nearby Kunsthistoriches Museum I wish I’d gone straight there, because smack in the middle of the museum is what must be one of the most beautiful cafés in the world.
Most Austrian breads are dark and dense, as you might guess from the dimensions of this bread-cutting tray at the Zillertal Regional Museum. I particularly liked the Dinkelbrot, which, I found out only after coming home, is made from spelt.
But Austrian bakers make white breads, too, like these in the shape of soccer balls.
My favorite snack in Austria was Mohnzelten, which are like fig Newtons but big and round and filled with poppyseeds instead of figs. This one, bought in Dürnstein and baked nearby, was made with a potato dough.
The cured meats of Austria are amazingly diverse and good. This man, in the Naschmarkt, gave us so many samples that we couldn’t eat lunch afterward (note that his Lederhosen straps don’t hold up his Hosen but are printed on his T-shirt).
Scattered throughout Vienna are Würstelstände, sausage stands. Long, thin sausages served in a bun are called by their English name, hot dog. The vendor cuts off one end of the bun, jams the bun cut-end down on a spike, inserts the sausage in the hollow thus formed, and squirts in some mustard. We enjoyed the Käsekrainer, a cheese-studded smoked pork sausage. Oh, to find such a hot dog at home!
We found this sausage vending machine along the street in the town of Aschau, in the Zillertal.
Meats, cheeses, breads, fruits, vegetables, and often fish are included in the lavish breakfast spreads at Austrian hotels—and when you reserve a room in Austria, you’re usually reserving a seat at a breakfast table as well. These two photos show just part of the spread at the Hotel Unter den Linden, in Krems.
This breakfast room, at the Hotel Hubertushof in Bad Ischl, is typical in its comfort and beautiful woodwork.
This was one of my breakfasts at the Hubertushof.
Austrian hotels have amazingly sophisticated coffee machines, like expert baristas in a box. Enzianhof, in the Zillertal, even has a machine for poaching your own eggs.
It’s too bad for us that so little Austrian wine is exported to the United States (though the amount is growing), because Wien ist Wein, as they say. Both the red and white wines made around Vienna are excellent. We were happy to be there during the harvest season, so we could taste Sturm, grape juice that has fermented no more than a few days or weeks.
The best place to taste Sturm is at a Heuriger, a wine garden on the outskirts of the city. The wine growers are allowed to sell their own wines along with an assortment of meats, salads, and so on, which you usually order by weight at a counter. This is Heuriger Kierlinger, in Nussdorf.
And here is Sturm for sale in the Naschmarkt.
In the Zillertal Regional Museum we found the biggest kraut board I’ve ever seen. It must be four feet long. We saw old kraut boards, big and small, displayed elsewhere, too, but I don’t remember seeing sauerkraut on a menu. Perhaps it was too early in the fall . . . or perhaps kraut has fallen out of style.
Finally, just for fun, here’s dessert.
When someone asks what you want for Christmas and you can’t think of anything, you at least know you don’t want commercial preserves, right? Those store-bought jams and relishes are never as good as the ones you make yourself, even if they came from the cutest little shop in someone’s favorite vacation spot. To avoid collecting jars that will sit unopened in your pantry for months or years, try asking for empty jars instead. I mean fancy preserving jars, ones you might never buy for yourself because they cost more than Ball or Kerr jars.
Among the possibilities are jars produced by the French company Le Parfait. You probably know Le Parfait’s old-fashioned glass-lidded jars—now called, on Le Parfait’s website, Super Jars—with their rubber rings and metal clamps. I have used big jars of this type for decades for storing dry foods, and the French still use them for home canning. After the jars are pasteurized, the jars are stored with their clamps unfastened. So long as the lids stay sealed, you know your preserves are good.
I tested another Le Parfait product, the jam jars, faceted on the lower half and bearing a screw-on metal top. These jars come in various sizes—324, 385, and 645 milliliters. I used the 324-milliliter jars, which hold about 1 1/3 cups and so, I figured, might be small enough for jelly (for a good set, jelly must cool rapidly). A standard American wide-mouth funnel just fits into the top of one of these jars. The metal top screws on with short threads, as on most commercial food jars, rather than with long threads, as on a Ball jar. I like the lids displayed on the Le Parfait website—they are decorated with little green leaves and red berries—more than the ones that came with my set, which are printed with “HOME MADE” in almost psychedelic blue lettering.
Instead of boiling-water or steam processing for these jars, Le Parfait recommends “self-pasteurization,” which means turning the jam jars upside-down immediately after screwing on the lids. This practice is the norm in Europe, but the USDA frowns on it. So I processed my filled jars for ten minutes in a steam canner.
After the processed or “self-pasteurized” jam jars have cooled, it’s hard to tell whether they have sealed. But I have found that if I hold both a sealed and an unsealed jar with the edges of the lids at eye level, I am able to see the difference. The sealed lids are just slightly concave. When you remove one you hear a little popping sound.
I also tested some of Le Parfait’s Familia Wiss terrines. Also called bocals, these jars have straight sides and wide mouths, to make it easy for you to turn out your terrine (pâté without pastry) from the terrine. Available in sizes to hold 200, 350, 500, 750, 1,000, and 1,500 millimeters, these jars are different from any I’ve seen before in that each comes with both a flat lid (capsole) and a full cap (couvercle). The flat lid is much like that of a Ball or Kerr jar, but heavier and bearing a big pimple in the center. The cap, which like a Ball or Kerr band serves to keep the flat lid in place during processing, sports an inverted pimple in its center. The cap could be used on its own for refrigerator storage, but because it lacks a protective coating, as well as a sealing ring, it shouldn’t be used on its own with acid foods.
The Familia Wiss terrines identified as 500 millimeters in size on Le Parfait’s website actually come embossed as “500-539 ml,”and a fill line is marked at 1 1/8 inches from the top, as if the jars were intended for pressure canning. To my delight, I found that each of these jars hold a pint with ½ inch headspace. They are shorter and wider than Ball or Kerr pint jars; in fact, they are perfect for accommodating quartered large pears in horizontal layers.
I processed three Familia Wiss jars in a steam canner. On one lid the pimple flattened completely; on the others the pimples flattened only a bit. But all three jars sealed firmly.
Le Parfait makes a tool called a tire-rondelle for opening both Super Jars and Familia Wiss terrines. You can use the tool sideways to tug on the tongue of a Super Jar’s rubber ring, or you can poke the pointed end into the pimple on the flat lid of a Familia Wiss jar to release the vacuum. An ice pick should work as well on a Familia Wiss lid, or you can pry up the lid with an ordinary bottle opener or a table knife.
For the French, apparently, Familia Wiss jars are used primarily for terrines, and Le Parfait’s website includes terrine recipes that make my mouth water. Unfortunately, the recipes omit instructions for pressure canning; instead, you are told to process the jars in a boiling-water bath for three hours. The USDA lacks any comparable recipes from which you might derive pressure-canning times, so if you decide to try one of these recipes you’ll probably want to store your terrines in the fridge.
Here is how I canned my pears in 500-milliliter Familia Wiss jars. You might substitute any pint mason jars in this recipe.
Pears in Light Syrup with Vanilla
I used Bosc bears, but any variety should do.
If heating the pear slices in syrup seems like too much bother, you might put them cold into the jars. Heating them should soften them just enough to help them pack well in the jars, but if you’re not careful with this method you can end up with burnt fingers, mushy pears, or both.
3 inches of a vanilla bean
2 2/3 cups water
1 cup sugar
1 large or 2 small lemons
About 4 pounds (7 to 8) just-ripe pears
Wash three 500-milliliter Familia Wiss terrines (or wide-mouth pint mason jars) and the flat lids in hot, soapy water, and rinse.
Score the vanilla bean segment lengthwise, so that the seeds will escape into the syrup, and cut the segment crosswise into thirds. Put these pieces into a saucepan with the water and the sugar. Slowly heat the mixture, stirring to dissolve the sugar, while you prepare the pears.
Squeeze the lemon juice into a bowl. Peel, core, and quarter one-third of the pears. As you do so, drop the slices into the bowl and turn them gently in the lemon juice; this will keep them from browning.
When the syrup has begun to simmer, use a slotted spoon to transfer the pear slices to the syrup. Bring the syrup back to a simmer, turning the pear slices gently.
Immediately remove the pan from the heat. Pack the pear slices neatly into one of the jars along with a piece of vanilla bean, and pour syrup through a strainer to cover the pears.
Reheat the syrup as you prepare another third of the pears. Heat and pack them and cover them with syrup as before. Do the same with the last of the pears.
Cover the jars with flat lids and full caps (or mason jar bands). Process the jars in a boiling-water bath or steam canner for 20 minutes.
Makes 3 pints
When a box of big, flawless, fragrant, just-ripe nectarines from the Washington State Fruit Commission landed on my porch, I had to decide quickly how to preserve them. Most years I’ve made my nectarines and peaches into pickles, chutneys, and fancified jams. Now nothing appealed to me more than the thought of simple canned nectarines in light syrup.
Thinking of the young 4H food preservers whose work I’d recently judged at the Benton County fair, I decided to walk in their shoes by following USDA instructions. I referred to a recipe that’s in Oregon State Extension literature, in the Complete Guide to Home Canning, and, with only slightly different wording, on the National Center for Home Food Preservation website.
Right away, I began to see how novice preservers can get confused. First I wondered if I should peel the fruit. The recipe says that “nectarines are not dipped in hot water or peeled like peaches” but gives no reason. Nectarine skins aren’t fuzzy, though they are sometimes a little bitter. But once the fruits are cut into pieces and heated in hot syrup, their skins begin to peel off. Floating skins are not pretty. Try to remove the skins completely at this point, and you burn your fingers. Wouldn’t it be easier to slip off the skins before cutting the fruits? (To defy the recipe in this way, you must turn to the canned-peach recipe for peeling instructions: “Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.”) So I didn’t peel my nectarines at the start. Instead, I pulled off the hanging skins while the pieces sat in hot syrup—ouch, ouch, ouch!—and left the skins that were still more or less in place semi-attached.
Before that, though, I had to decide whether to cut the fruits into halves or smaller pieces. Like peaches, nectarines come as freestone or clingstone. The recipe doesn’t mention that clingstone nectarines, like clingstone peaches, are very difficult to halve. My nectarines turned out to be clingstone, but they were so big that halves wouldn’t have fit in the jars, anyway. Still, it was difficult even to quarter the nectarines without squishing the fruit. I ended up leaving a lot of flesh on the pits.
Before putting nectarine pieces in syrup, the recipe advises, you should prevent them from browning by dropping them into an ascorbic-water bath. Citric acid is sold in many ethnic groceries, but ascorbic acid is harder to find. No matter—you can use 500-milligram vitamin C tablets, according to the recipe: “Crush and dissolve six tablets per gallon of water as a treatment solution.” I had only 1000-milligram tablets. Any 4-Her can figure out that three 1000-milligram tablets should work as well as six 500-milligram ones, but how to crush and dissolve hard tablets is less obvious. I used my electric spice grinder (a small coffee grinder that I dedicate to spices) and whisked the powder into the water.
The fruit seemed to swell a bit in the water. Was it absorbing water while giving up sugar and flavor? I hurried to finish cutting the nectarines and move them into the syrup. As I did so I considered: If I’d cut the fruit directly into the syrup, the fruit wouldn’t have absorbed water, and the syrup would have protected the fruit from browning.
The recipe gives options for both hot-packing (cooking the fruit before putting it in jars) and raw-packing (putting the fruit raw into jars) but also asserts, without explanation, that “raw packs make poor quality nectarines.” In other words, choose the hot-pack option or waste your time and ruin your fruit. The question nagged: Why is there a raw-pack option at all? But I chose hot-pack—and, innocently—burnt fingers.
The recipe provides options for canning the fruits in heavy, medium, light, or very light syrup—or in water, apple juice, or white grape juice. The instructions don’t say, however, that canning in water makes for mushy, “poor quality nectarines.” That I already knew. But how does apple juice or grape juice affect the taste of the nectarines? You will have to find out for yourself; the recipe does not tell you, and I haven’t tried this option.
I chose to make the light syrup, using the specified 5¾ cups water and 1½ cups sugar for 9 pints. But this didn’t seem enough to cover 11 pounds of nectarines, the weight of whole fruits called for in the recipe, and 11 pounds of nectarines wouldn’t fit in the 5-liter pan I’d chosen. So I poured the syrup into my biggest pan and added half again as much water and sugar. I had forgotten something missing from the recipe that I know well from past experience: The nectarines should be heated in batches. I would end up with a lot of leftover syrup. And if I’d planned to heat the fruit in batches I wouldn’t have cut all the nectarines at once and so wouldn’t have worried about the long exposure to air that causes browning.
The recipe also fails to say that hot-packed fruit needs less syrup than raw-packed fruit. After brief cooking, fruit softens, so that it packs tighter in the jar. Less room is left for syrup. Although the recipe writer frowns on raw-packing, the quantities of water and sugar called for seem intended for raw-packed, not hot-packed, fruit. Even if I hadn’t increased the quantity of syrup, I would have had too much.
Once the nectarine pieces were heated, according to the recipe, I should layer them cut-side down. This is sensible; the pieces pack tighter if they are all curved in the same direction. But imagine how much harder it is to place them this way after they have been heated in syrup. Ouch, ouch, ouch! The recipe should call for gloves.
The recipe didn’t tell me to check the filled jars for trapped bubbles. Instead of poking a knife or chopstick or plastic “bubbler” into the jars and disturbing the arrangement of fruit slices, I simply turned the jars back and forth gently before adding any more needed syrup.
Before finishing up I raw-packed two jars and marked the lids with an R. After processing (I used a steam canner, for 20 minutes), the fruit in these jars was a little yellower, less orange, in color. The fruit also floated a bit more in these jars; that is, the jars held a little more syrup in relation to fruit. I think this is what the recipe meant by “poor quality,” but I’ll wait until winter to open the jars and find out what else may be poor about my raw-packed nectarines. I suspect I’ll find them more than palatable.
Hopeless rule-breaker that I am, I deviated from recipe just a bit in the end: Before putting the nectarine pieces in jars I dashed out to the garden and gathered some herb sprigs—mint, basil, shiso, lavender, and anise hyssop. Slipping one into each jar, I hoped the flavorings would be subtle; I didn’t intend to make anything fancy. But the herbs had been waiting to be used, and they now look so pretty in the jars. The USDA writer, of course, fails to mention the possibility of adding flavorings of any sort.
And what to do with leftover syrup? I dropped in the nectarine pits, still bearing a lot of flesh, cooked them a bit, and then strained the syrup. It sits in a jar in the fridge now, waiting to be mixed into soda water or cocktails.
As a reward for all this work, I sucked the flesh off the cooling pits.
The lesson I take from this project is this: USDA recipes are handy for reference, especially for processing times, but in their aloof brevity these recipes can trip up even an experienced home preserver. They certainly can’t take the place of good writers and teachers in guiding us through the tricky business of home food preservation. The lovely preserves that dozens of children presented to the Benton County Fair are a tribute to their 4H leaders’ skill.
From the University of Minnesota Press comes a preserving cookbook especially for cold-climate cooks, whether they grow their own produce or shop at farmers’ markets and farm stands. Savory Sweet: Simple Preserves from a Northern Kitchen is a collection of condiment recipes by Mette Nielsen, a Danish-born gardener and photographer, and Beth Dooley, a cookbook author and journalist.
Omitted from the book are warm-climate fruits such as guavas, mangoes, fig, and quince, but Californians and even Southern cooks will find plenty to work with here. Beth and Mette use dried apricots in place of fresh, and they liberally employ fresh citrus—especially grapefruit juice and rind, which they combine with various fruits and even with pickled beets.
I don’t know whether the preference for grapefruit is typically Danish, but the Nordic touch is obvious in the authors’ frequent use of juniper, caraway, and dill. Still, I wouldn’t call this cookbook Scandinavian or even Midwestern. Beth and Mette play freely with ideas and ingredients from India, Mexico, Britain, Spain, Italy, the Middle East, and North Africa.
The book includes condiments of all kinds—pickles, relishes, chutneys, dips, sauces, jams, jellies, syrups, butters, mustards, and flavored salt and sugar—and some other preserved foods such as dried fruits and shrubs. Looking through the recipes along with Mette’s lovely photos made my mouth water. Particularly interesting entries include a fennel and onion confit, a pesto of garlic scapes and hazelnuts, a brined radish pickle flavored with juniper and coriander, and a tomato ketchup made with tamarind concentrate. Parsnips surprised me in two recipes—a relish, with grapefruit, and a marmalade, with lime. A chutney of butternut squash and dried apricots “was popular years ago,” but I’d never heard of it (I suspect that the original recipe is from the U.K.). An apple “compote” is sweetened chunky applesauce with horseradish and pepper flakes. The pear shrub with ginger and lime, according to the authors, is a pioneer recipe, though in a quick search I could find no old recipes for shrubs made with pears (prickly pear shrubs do go way back). In any case, almost any preserver will find intriguing ideas in this handsome hardcover volume.
Take note of one odd thing about this book: Although most of the recipes call for mason jars with flat lids and bands, the jars are to be stored in the fridge or freezer instead of the pantry. The authors’ claim that a boiling-water bath would overcook the contents isn’t entirely credible, since most of the condiments are well cooked before they are jarred. No matter, though—most of the recipes have USDA counterparts. If you don’t want to fill your refrigerator and freezer with mason jars, simply use standard processing times as appropriate (see the National Center for Home Food Preservation website). And if you don’t like canning, feel free to use your Tupperware instead of Ball jars.
Lime Ginger Pear Shrub
For this recipe Beth and Mette recommend the Luscious pear, a sweet, juicy variety developed by South Dakota State University for the cold Northern Great Plains. If you live in a warmer climate, you might substitute Bartlett pears. This is a good way to use up soft, overripe fruit.
Because the pears aren’t cooked in this recipe, I recommend you follow the authors’ advice to freeze the jars instead of processing them.
To serve, mix ¼ cup of the shrub into 1 cup sparkling or still water, and pour the mixture over ice. If you like, add a jigger of rum or vodka.
2/3 cup loosely packed coarsely grated ginger
2 tablespoons lime juice
1 cup sugar
3 pounds very ripe pears, coarsely chopped (about 7 to 8 cups)
1 cup cider vinegar
Combine the ginger, lime juice, and sugar in a medium bowl. Add the pears as you cut them. Crush the pears with a potato masher or a fork to release their juice.
Tightly cover the bowl with plastic wrap, and set the bowl on the countertop out of direct sunlight. Macerate the fruit for at least 8 hours or overnight.
Place a medium-mesh sieve over a large bowl. Working in batches, press the pear mixture through the sieve, scraping the underside of the sieve with a clean spoon. Discard the solids left in the sieve. Stir in the vinegar.
Wash the jars, lids, and bands in very hot soapy water, rinse them well, and place them upside down on a clean towel to drain.
Pour the shrub into the jars, leaving a half-inch of headroom to allow for expansion during freezing. Wipe the rims with a clean wet cloth or paper towel, add the lids and bands, and tighten the bands.
Label the jars, and store them in the refrigerator or freezer.
Makes about 7 half-pints
This recipe is from Savory Sweet: Simple Preserves from a Northern Kitchen, by Beth Dooley and Mette Nielsen (University of Minnesota Press, 2017). Copyright 2017 by Beth Dooley and Mette Nielsen. All rights reserved. Used by permission of the University of Minnesota Press.
With some of the big, dark cherries the Washington State Fruit Commission sent me last year, I made a tasty chutney. It disappointed me, though. The cherries were so mild in flavor that the spices and vinegar overwhelmed them, and when cooked down the cherries lost their appealing meatiness. The chutney might have been made from almost any dark fruit.
I knew that the flavor of these cherries was too muted to shine in any sort of canned product, but this year I challenged myself to cook them into a chutney in which they would stand out anyway, for their shape and fleshy texture. I made the challenge even harder by also deciding to use rhubarb, which usually turns to mush with a few minutes’ cooking. The way to get what I wanted, I figured, was to combine the ingredients of an English-style chutney with a method of making fruit preserves—that is, I cooked the mixture slow, in the oven.
The chutney turned out beautiful. The tartness of the rhubarb complements the sweetness of the cherries, and the cherries lend the rhubarb better color. And you can tell at a glance that you’re eating cherries and rhubarb, not some mystery fruit.
2 pounds dark sweet cherries, pitted
2 pounds rhubarb stalks, cut into 1-inch chunks
¼ pound onion, cut into wedges
2½ cups light brown sugar
3 tablespoons minced fresh ginger
3 tablespoons yellow mustard seeds, toasted in a dry pan until they pop
2 tablespoons chile flakes
2 3-inch cinnamon sticks
2 teaspoons canning and pickling salt
2 cups cider vinegar
Set the oven to 250 degrees F. Combine all the ingredients in a large nonreactive, oven-safe pot. Put the pot, uncovered, into the hot oven.
After 40 minutes, gently stir the mixture. The sugar should have dissolved.
After another 40 minutes, stir gently again.
After a final 40 minutes, remove the pot from the oven. With a slotted spoon, transfer the solids to a bowl, leaving the cinnamon sticks in the pot. Boil the liquid on the stove top, with the pot uncovered, for about 15 minutes, until the liquid is reduced approximately in half, to a syrup.
Remove the cinnamon sticks from the syrup, and return the fruit to the pot. Heat the mixture gently, without stirring, just to a boil. Ladle the chutney into pint or half-pint mason jars. Add lids and rings, and process the jars in a boiling-water or steam canner for 10 minutes.
Makes 3 ½ pints
If you’ve come upon fruiting blue honeysuckle bushes in your local garden center this year, you can thank two fruit-loving Oregonians, Jim Gilbert and Maxine Thompson.
After one of his fruit-gathering trips to Russia in the 1990s, Jim introduced American gardeners to Lonicera caerulea, or the honeyberry, as he called it, through his mail-order nursery, One Green World. Later Maxine, a professor emeritus in horticulture at Oregon State University, began breeding the Japanese subspecies, from the northern island of Hokkaido. Maxine called the berries haskap, their Ainu name. She has sold plants of numbered selections to people who wanted to test them and, subsequently, propagation rights to nurseries all over the world.
If you get the right variety for your region, these plants may be worth a try in your garden. Dark-skinned, with a bloom, the fruits look like elongated blueberries. They are high in vitamin C and richer in antioxidants than even black currants. The berries are not particularly aromatic, but they are mildly sweet and pleasantly tart. Their many seeds are hardly noticeable on the tongue, and the berries makes a luscious jam with no need for added pectin and none of the graininess of blueberry jam.
I planted two of Jim’s honeyberry varieties on our farm about ten years ago. One never produced berries; the other produced a few, but only once or twice. I admit that I probably didn’t water the plants often enough, but Maxine, when I visited her homestead in wooded hills north of Corvallis, explained to me the bigger problem: The two Russian subspecies, L. caerulea edulis and L. caerulea kamtschatica, are adapted to extremely cold winters. Here in the Willamette Valley, they break dormancy too early and as a result bloom too early. The Japanese subspecies, L. caerulea edulis, blooms about a month later. And yet haskaps are the earliest berries of the year, ripening even before strawberries.
The three plants Maxine sold me, each of a different numbered variety, grew into little vase-shaped shrubs beside our farmhouse. They looked very different from the sprawling honeyberry plants I’d bought from One Green World. One of those was entirely prostrate and the other a little taller, but both seemed unsure whether they were vine or bush.
Upon selling the farm I said goodbye to Jim’s honeyberries, dug up Maxine’s plants, and set the haskaps in our little city garden, where they are thriving. Now four years old, they are three to four feet tall and maintaining their handsome vase-shape. And this year, for the first time, they provided me a substantial crop.
As Maxine must have intended, the three selections together exemplify the diversity of the haskap subspecies. One’s fruits are long and torpedo-shaped, extra-tart and least numerous. The more productive, medium-size plant has thick, blunt-ended, sweeter berries. The smallest plant has the shortest berries, and their tendency to hold on to their blossoms makes for a bit of fuss in the kitchen.
The L. caerulea plants you find in your garden center will have names, not numbers. Yezberries (Yez is an old name for Hokkaido) are Maxine’s selections, released in 2016 and 2017. Yezberries Maxie, Solo, Keiko, Tanna, and Sugar Pie all bloom late and are suitable for warmer climates, like mine and Maxine’s. Also late-blooming are some of the varieties bred by Bob Bors, of the University of Saskatchewan, who has crossed Maxine’s Japanese selections with Russian honeyberries. Bob’s releases include the late-blooming Boreal Blizzard, Boreal Beauty, and Boreal Beast, and, for colder regions, the earlier-blooming Indigo series, Tundra, Borealis, Aurora, and Honey Bee. Other early bloomers are Berry Smart and Sugar Mountain Blue, both bred in the Czech Republic. You’ll find information on all of these at Honeyberry USA.*
None of these haskap or honeyberry varieties is self-fruitful, so plan to buy at least two plants, of different, compatible varieties. Plant them five to six feet apart in a sunny place. Give them some mulch, and water them now and then, but don’t worry—haskaps aren’t nearly so thirsty as blueberries. L. caerulea doesn’t need acidic soil, either.
Most varieties will grow to about six feet tall. After four or five years you’ll probably want to prune the bushes lightly, by removing weak growth and the oldest wood; this will make harvest easier. You’ll probably be harvesting more than once each season, because the berries generally don’t all ripen at once (some varieties hold on to their fruits better than others, making it possible to delay picking). You’ll likely deal with no pests but birds.
After about five years the average haskap or honeyberry plant is said to produce 8 to 10 pounds fruit. From my three plants I got only about two pounds this year, but my plants are set a bit close to one other and to other shrubs in my edible landscape, and, after all, they suffered a move after their first two years. I expect a bigger harvest next year.
Haskaps are easy to prepare and store. Maxine, an octogenarian fireball when I met her (she is now in her nineties), was freezing most of her berries and sending each buyer home with a bag of frozen fruit and a recipe for haskap crisp: Mix 6 cups berries with 1½ cups sugar and 2 tablespoons tapioca; top the sugared berries with a mix of 1½ cups each brown sugar, oatmeal, and whole-wheat flour, 1 cup chopped roasted hazelnuts and ½ cup melted butter; and bake about ½ hour at 350 degrees F.
Drying haskaps may be trickier. When I dried some in a small dehydrator that lacks a thermostat, it was difficult to keep the berries from turning hard and crisp. Like cranberries, they might dry to a more appealing, tender, chewy texture after a soak in syrup. Without added sugar, I suspect, haskaps should be dried slowly, at a low temperature.
I had to try making haskap jam. This couldn’t have been easier. Here is my small-batch, low-sugar recipe.
Quick Haskap Jam
To ensure good gelling, I nearly always add lemon juice to my jams. My haskap jam, however, turned out quite tart, so next year I’ll try the recipe without added lemon.
1 pound haskaps, rinsed
1 tablespoon lemon juice
1 cup sugar
Put the haskaps into a 12-inch nonreactive skillet. Mash them coarsely (I use a potato masher). Heat them over medium heat to a gentle boil.
Turn off the heat, and add the lemon juice and sugar. Bring the mixture to a boil over medium-high heat, stirring, until a drop of jam mounds slightly in a chilled dish. This should take no more than 5 minutes.
Ladle the jam into pint jar or two half-pint jars. Process the jars, if you like, or else store them in the refrigerator.
Makes about 1 pint
*Another good source of information about L. caerulea is the website of the Haskap Canada Association.
The Washington State Fruit Commission made my day again early this month, when a big box of fragrant, juicy peaches and nectarines was delivered to my front porch. The fruit was so tasty that I made small batches of plain peach jam and raspberry-peach jam and then, with my husband’s help, simply devoured the rest.
But I had promised the Fruit Commission a blog post, so I bought some locally grown, almost equally delicious peaches to make Spicy Pickled Peach Slices, one of the fifty-some new pickles in the third edition of The Joy of Pickling.
Whole pickled peaches are a treat at holiday meals, but most commercially grown peaches are too big to fit into mason jars. Even if I could buy extra-wide-mouthed jars, I wouldn’t want to serve whole fruits as big as a newborn’s head. Sliced peaches are not only easier to pack into jars; they are also easier to eat with a fork than are whole peaches.
With the sweetness, spice, and tang of a good barbecue sauce or chutney, and striking good looks to boot, this pickle is an excellent accompaniment to smoked and grilled meats. Try it over ice cream, too.
Spicy Pickled Peach Slices
2 3-inch cinnamon sticks, broken
2 teaspoons mace or chopped nutmeg
1 ½ teaspoons whole cloves
1 ½ inch gingerroot, sliced into quarter-size rounds and slivered
2 cups distilled white vinegar (5 percent)
2 ¼ cups sugar
24 coriander seeds
8 allspice berries
2 teaspoons hot pepper flakes
4 quarter-size slices of gingerroot
1 teaspoon pickling salt
About 4 pounds freestone peaches
Put the cinnamon, mace or nutmeg, cloves, slivered gingerroot, vinegar, and sugar into a saucepan. Bring the liquid to a boil, stirring to dissolve the sugar, and then immediately reduce the heat to a simmer. Simmer the syrup for 10 minutes.
Divide the coriander, allspice, pepper flakes ginger slices, and salt among four pint mason jars.
In a pot of boiling water, blanch the peaches a few at a time until the skins loosen, about 30 to 60 seconds. Plunge the peaches into a bowl of cold water.
When all the peaches are blanched, slide off their skins. Slice each peach into wedges about 1 inch wide at the widest point.
Strain the syrup into a wide pan. Bring the syrup back to a simmer, and add the peach slices. Bring the mixture to a boil, and remove the pan from the heat.
Ladle the peaches and syrup into the mason jars, leaving 1/2 inch headspace. Add two-piece lids, and process the jars in a boiling-water bath for 20 minutes.
Makes 4 pints