Tag Archive for preserving

Green Tomato and Apple Chutney

As sad as I am to see Summer go, when it comes to food and cooking, Fall may be my favourite season.

You see, now is the time when when we start to think about soups, stews. Slow cooking, long braising. Pumpkins, squashes and gourds. Apples and pie. And warming spices, like cinnamon, nutmeg, cloves, cardamom, and star anise.warming spices

These are all things that I love, that bring me comfort, make me feel loved. They are the food equivalent of my favourite hoodie, or a pair of fuzzy slippers.

I had a few green tomatoes left after my Fried Green Tomato experiment, so I started to wonder what I’d do with them. Turns out, they have tons more applications. Pickles, soup, jam and pie are all possibilities. But then I hit upon a chutney recipe, and I was sold.

green tomato and apple chutney

If you’ve not made chutney before, it’s simply a kind of savory jam that’s often served as a condiment with meat or cheese. The recipe includes some kind of vinegar, and some kind of sugar, so it creates that piquant sour/sweet push/pull on your tongue. They are usually chunkier than jams, too, so they often have some nice texture to them.

The other nice thing about a recipe like this is how adaptable it is. You don’t have to worry about being too precise with your measuring. My kinda recipe!

I served mine on a slice of baguette, topped with brie and a dollop of the chutney. It would also be amazing with pork–I’m looking forward to that pairing next.

green tomato and apple chutney 2

Green Tomato and Apple Chutney

(adapted from David Lebovitz)

Ingredients:

  •  2 large green (unripened) tomatoes, chopped into 1/2″ dice
  • 2 granny smith apples, peeled, cored, and cut into 1/2″ dice
  • 1/2-1 whole onion, chopped fine
  • 1″ of fresh garlic, peeled and minced
  • 1 cup apple cider vinegar
  • 2/3 cup raisins
  • 1 cup brown sugar
  • 1/2 tablespoon yellow mustard seeds
  • 4 cardamom pods, bashed
  • 1 cinnamon stick
  • 2 star anise
  • 5 whole cloves

Method:

  1. Place the tomatoes, apples, garlic, vinegar, sugar, raisins, and mustard seeds all in a large pot and bring to a boil.
  2. Wrap the spices in a cheesecloth and tie well, or place them in a tea ball. Drop the spices into the chutney, and reduce the heat to a simmer. Allow the chutney to cook slowly down until it is the thickness of jam, stirring occasionally.
  3. Remove from the heat. Remove the spices. Allow to cool, and store in the refrigerator, or you can can according to these directions.

 

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.

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