September 01 – Ready, Set, Can!
09/8/16

Honey Bourbon Peaches, Cinnamon Plums and Riesling Pears (left to right)

What a great summer we’ve had at the market. Local produce has filled the farmers’ tables each Saturday and continues to arrive, even though the long weekend is already passed. Recently, we did some preserving workshops in the temporary Farmers’ Market, and we had many types of fruit to work with – pears, peaches, grapes and plums from Eborall Farm, and beautiful blackberries and raspberries from Bilski Farm. If you have ever been inspired to start ‘canning’ now is the time.

Canning fruit is the easiest way to save the goodness of summer. All you need are jars, a pot of boiling water and the ripest, juiciest summer fruit of choice. There are two ways to can fruit – ‘raw’ pack and ‘hot’ pack. ‘Raw’ packing is simply preparing your fruit (washing, pitting and peeling if necessary), stuffing it into jars, and then topping with hot liquid.  The advantage of this style of ‘packing’ is that it is fast, and keeps the shape of softer fruit likes peaches and plums more intact.

For ‘Hot’ packing, cook the fruit for a few minutes in syrup before stuffing it into jars – this makes the fruit more pliable so you can fit more fruit into each jar (which is especially helpful with firmer nectarines and pears). This style tends to look prettier on the shelf as well because you get less ‘fruit float’ (*see how the peaches float to the top of the jar while syrup sits on the bottom in the jar on the left side of the photo).

With either style, there are lots of opportunities to make your own special recipes. Unlike jam making, you can alter the amounts of sugar to taste, adding more or less or using honey instead. Then, liven things up with aromatic spices, a vanilla bean, strip of citrus zest or even a little of your favourite booze.

For ‘Raw Pack’ Honey Bourbon Peaches: Make a light syrup (see chart below) using one cup of sugar, one cup of honey (we used Staite`s Wildflower honey) and four cups of water. Bring that to a boil with half a vanilla bean (seeds scraped out and added with the bean), then remove from heat and let stand at least 10 minutes while you prepare the peaches. Meanwhile, peel and pit the peaches, then quarter and stuff  into 500 mL jars, Reheat syrup, add a shot of bourbon and ladle into jars over peaches leaving 1/2 inch head space. This makes about 4 x 500 mL jars.

For ‘Raw Pack’ Cinnamon Plums: Simmer a whole cinnamon stick and five whole cloves in a medium syrup (see chart below) for 5 minutes, then strain the hot syrup directly into jars containing halved and pitted prune plums, leaving 1/2-inch head space. This makes about 4 x 500 mL jars.

For ‘Hot Pack’ Riesling Pears: Make a very light syrup using 3 cups dry Riesling wine and  1-1/2 cups each water and sugar. Add a strip of lemon rind, 2 cinnamon sticks, three thick slices of ginger and 2 teaspoons of whole cloves. Bring to a boil and let simmer for 5 minutes. Meanwhile, peel and halve pears, then scoop out core with melon baller or teaspoon, keeping pears in a bowl of lemony water as you work to prevent browning. When all the pears are ready, drain water and add pears to the syrup.  Simmer for 5 minutes or until translucent and barely tender. Divide pears among jars and pour in syrup, leaving 1/2-inch headspace. This makes about 4 x 500 mL jars.

Type of Syrup

Sugar (cups)

Water (cups)

Yield (cups)

Very light

1

4

4-3/4

Light

2

4

5

Medium

3

4

5-1/2

Heavy

4-3/4

4

6-1/2

Very Heavy

7

4

7-3/4

 

WATER BATH PROCESSING

The most important part of canning is processing the jars correctly so that all microorganisms and enzymes are killed and the seal is tight. This will allow your fruit to stay shelf stable over the winter.

Before you start – Fill a water canner (or very large pot) two-thirds full of water. Water needs to cover the jars by about an inch while processing. About 10 minutes before filling jars, place jars in canner; bring to simmer. Heat small saucepan of water until hot but not boiling; add lids and let stand to soften sealing compound.

Using slotted spoon and funnel, divide fruit evenly among prepared jars. Pour in syrup, leaving 1/2-inch headspace. Slide slim spatula between jar and fruit to press out any air bubbles. Add more syrup if necessary to maintain 1/2-inch headspace. Wipe rims if necessary with damp paper towel. Centre lids on jars; screw on bands until fingertip tight.

Place jars on rack in boiling water canner for 20 minutes – the water must be at a full rolling boil to ensure proper processing. Transfer jars to rack; let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. If not, refrigerate and use within 3 weeks. Otherwise, store in cool, dry, dark place for up to 1 year.


 

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