Tag Archive for bernardin

Garlic Scape Jam Plus a Giveaway!

Scapes! Scapes! Scapes! I’m obsessed. Every year I look forward to early June, when the Scapes are in season at the Farmer’s Market. I buy handfuls and then come home and turn them into pesto. The season is short, so I usually go back every week until they are gone just to snag more.

With ice cube trays full of frozen pesto now safely stowed in the freezer, I started thinking about other things I could do with scapes. Last year, I’d tried making a jam, but it failed miserably. I added a couple more fails to that count this year, but I finally hit on the right recipe.

The idea for this jam is more along the lines of a red pepper jelly–combining sweet, along with spicy, the tang of the vinegar, and, in this case, garlicky goodness.

I’d serve Garlic Scape Jam atop a baguette or crackers and cream cheese or brie. It brings a savoury element and pairs nicely with the softness of the cheese.

Garlic Scape Jam

I think this would also be killer to serve with any grilled meats. Try including it in your favourite glaze recipe (many glazes call for jam or preserves) to finish off grilled chicken, pork or steak.

The sweet-savory with the hint of garlic really, really rocks.

Bernardin Giveaway

I have one of these awesome home canning kits from Bernardin, and they sent me another one, so I thought I’d give it away to one of you so you can make your own Garlic Scape Jam or whatever you like!

It comes with:

  • a rack for easily raising and lowering your jars into the canning bath
  • a 21 quart canner
  • a jar lifter
  • a funnel
  • a magnetic lid lifter (this is my fave thing!)
  • a bubble remover
  • a 4 pack Collection Elite decorative jars with lids
  • Original Crystals pectin and
  • a recipe booklet.

To win: in the comments section below, tell me what you’d make with your new canning kit.

(CONTEST IS NOW CLOSED) 

For an additional entry, tweet:

Garlic Scape Jam

(recipe adapted from Wood Ridge Homestead)

Ingredients:

  • 2/3 cup Garlic scapes, washed–trim off anything above the flower
  • 2 green Bell peppers, washed, seeded, and cut into chunks
  • 1 cup white or apple cider vinegar
  • 5 cups sugar
  • 1/2 tsp red pepper flakes (optional–if you like a little heat)
  • 1 package Bernardin liquid Pectin

Method: 

  • Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Chop up the scapes into manageable 2″ sections, and put them in the blender. Blend the crap out of them until they are nicely pureed. Place them in a large, heavy-bottomed, stainless steel pot.
  • Repeat the same process (pureeing) with the green peppers, and add them to the pot as well, including any liquid that results from the blending.
  • Now add the vinegar and the sugar (and the hot pepper if you are using), and stir everything well to mix. Bring to a boil and allow to slow boil for 10 minutes. Add the pectin, and hard boil for one minute to thicken.
  • Using the funnel, ladle jam into hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using the air bubble tool, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Using your magnetic lid lifter, pull a lid out of the hot water, and centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  • Using the jar lifter, fill up the canning rack that you’ve placed in the canner, in the position where it’s not in the water. Lower the rack into the water, ensuring that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.*
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands (listen for the “pop”s! It’s the most satisfying sound in the world!).
  • After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Check out my other canning and preserving recipes here.

“Kitchen Sink” Salsa

Summer is ending. The kids are back in school, and we are on the cusp of fall. I’ve even seen a few leaves…

While I’m not overjoyed at losing my freedom and bike rides to the beach, I’m really excited that classes are starting up again. I’m looking forward to getting back into the classroom, and to having a more dependable schedule. This time of the year also means harvest, and I’m taking full advantage.

kitchen sink salsa

There’s something about canning and preserving that makes me feel really smug. A recent trip to Richmond Country Market cost me $20, and out of that produce, I made three large jars of salsa, three 250-ml jars of chutney, and about the same of peach-apricot jam. A friend had previously brought me plums, blackberries and blueberries, and those went into various chutneys and jams, as well. These things will not only get me through the next year or so without having to buy jam, chutney or salsa, but I’ve saved a lot of money by buying and preserving at the height of the season when the produce is freshest and cheapest.

See? Smug.

I’m also really loving my new Bernardin Home Canning Kit, so this week’s posts will be all about canning and preserving.

First up: my famous “Kitchen Sink” Salsa. I call it “Kitchen Sink” salsa, because basically everything but the kitchen sink goes in it. If you don’t like something, don’t put it in. If you like something, put in more! One thing I love in salsa is a little fruit. It adds to the sweetness. I’ve often used mangos, but this time around, I just happened to have peaches, so one of those babies was what made it into the 2013 vintage.

One last thing: I am lazy. I don’t peel my tomatoes. I don’t chop them by hand. Life’s too short, and so is summer, my friends…  Ain’t nobody got time for that.

kitchen sink salsa

“Kitchen Sink” Salsa

Ingredients: 

  • 5 lbs beefsteak tomatoes (or whatever you can get that’s local and ripe)
  • 2 peppers (of any variety–use banana or jalapeño if you need a kick)
  • 1 small onion
  • 3 large cloves of garlic, or one head of garlic, roasted
  • 6 green onions
  • salt and pepper to taste
  • 1 bunch cilantro (chopped)
  • 1 tablespoon each of chili and cumin
  • Chipotle pepper to taste (or 2 chopped chipotles from the can)
  • 1/4 cup lime juice

Kitchen-sink add-ons:

  • Corn (roast on the BBQ on the cob, and then slice off the kernels with a knife)
  • a can of black beans, drained and rinsed
  • 1 mango or peach, skinned and chopped fine
  • 1 can of tomato paste

Method: 

  • In a food processor, place the garlic and the onion, and process until finely chopped. Remove and put aside.
  • Cut each of the tomatoes in halves, and then remove the cores with your knife. Quarter each tomato, and then add it to the food processor. Process on low, or pulse, until the tomatoes are your desired chunkiness. You’ll have to do this in batches.
  • In a large pot (like a dutch oven or stock pot), heat a couple tablespoons of vegetable oil, and add the onion/garlic mixture to it. Saute for 5-10 minutes, until they are fragrant, then add the tomatoes. Stir well, and every 5 minutes or so once they are simmering.
  • Seed and hand-chop the peppers, and then chop them fine in the food processor. Add to the tomatoes. Season with s/p, lime, cumin, chili and chipotle. Add in your add-ons as well.
  • Prep the green onions and cilantro by roughly chopping with a knife, and finely chopping in the food processor.
  • Your salsa should take about a half and hour to cook down to the desired consistency. If you feel like it’s too watery, add a can of tomato paste, or remove a cup or so and blend it, then put it back into the pot. Keep tasting it and adding spices until you get it to how you like it.
  • Finally, add in the green onions and cilantro. Cook for an additional 5-10 minutes.
  • Either allow to cool and store in the fridge for immediate use, or preserve in jars (using the instructions here) for use later. Makes approximately 1.5 litres.
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