Corn Relish with Turmeric

Corn relish has never really been on my radar. I’ve always been of the mind that if I was going to make a corn condiment, I’d make corn salsa and call it done. But this year, I kept seeing relish recipes and the idea of making one started to make sense. Then, when I came home with two dozen ears of corn, it became an inevitability.

I used Ball’s recipe on freshpreserving.com as a starting point, and made just a few (safe!) tweaks to bring it in line with my personal preferences.

I’m really pleased with the result. It’s tangy, sweet, and tastes gorgeously of summer. While I love my corn salsa and will continue to make multiple batches each summer, I think I’ve got a second must-make corn condiment on my personal list.

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EcoJarz Relaunches Fermentation Kit

The folks at EcoJarz are some of hardest working jar accessory makers in the business. Not only do they use the highest quality food grade stainless steel and silicone, but they’re also always striving to make their products better and more useful.

For instances, take their newly reissued Fermenter Kit. They’ve offered such a thing for some time, but this latest version is best ever. It includes a Wide-Mouth Stainless Steel Jar Band, a Wide-Mouth Stainless Steel Lid with Silicone Gasket and Silicone Grommet, a Three-Piece Airlock, a Cotton Cloth for covering the jar and a Fermenting Guide. All you need to do is add a jar and some produce!

If you like jars, but fermentation isn’t for you, consider the ToGoJar Travel Set. It’s plastic jar coupler that allows you to carry your lunch and a snack to work without fear of breakage. The set comes with a mesh cozy and a travel bag, for easy transportation.

Disclosure: EcoJarz is a Food in Jars sponsor. All thoughts and opinions expressed here are entirely my own. Remember that the support of sponsors is critical to the success and operation of this site. You like what you read here, please consider supporting the sponsors who help make it all possible.

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Plum Ginger Sauce

A couple weeks ago, I taught my annual weekend-long workshop up at the Omega Institute in Rhinebeck, NY. I took nearly 150 pounds of produce up with me for the class and came home with just 15 pounds of stone fruit (it was a true canning achievement). The peaches, nectarines, and just a few plums went into the stone fruit drizzle I posted about last week.

I divided the remaining ten pounds of plums into two colanders. One of the piles became a slightly larger batch of the spiced plum jam I posted last year. The second pile became this plum ginger sauce (though really, you could also call it a drizzle if you prefer).

The finished sauce is a good one for savory applications. It is a tasty player in marinades. Add a squirt of sriracha and use it as a dip for salad rolls. And it makes a really great sweet addition to vinaigrettes.

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Cookbooks: Modern Pressure Canning

For years now, I have been wishing that someone would write a cookbook that would expand the boundaries of what we know about pressure canning. A book that would make it possible to preserve more things than we are currently able. With Modern Pressure Canning by Amelia Jeanroy, many of my hopes have been realized.

This book does a number of things very well. It demystifies the process of pressure canning and makes it accessible to canners of all stripes. It offers up a full range of pressure canning possibilities. And it includes a recipe for bacon jam that can be processed, which is something I’ve often been asked about.

One thing that surprises me about this book is that it includes a number of recipes that could be processed just as effectively in a boiling water bath canner as a pressure canner. While the actual processing times are shorter than in a water bath, the time necessary to bring the canner up to pressure and then bring it back down means that there aren’t major time savings when processing things like canned peaches or cranberries in a pressure canner.

Still, there’s much in here that I’m excited to make. The corn relish pictured above is something I’ll be trying this summer (perhaps even this week, if I can get a good deal on corn). And I can’t wait to cook up that vegetable soup for easy lunches and dinners.

I do wish that there were some dips or spreads in the book, but I understand why there aren’t. Because there aren’t tested recipes from the National Center for Home Food Preservation that enable these sorts of things, there wasn’t anything for the author to work with. And doing the kind of scientific testing necessary to forge truly new ground would have been prohibitively expensive. Still, a girl can dream.

The bottom line on this book is that it is an excellent resource for home canners. If you’re looking to get more out of your pressure canner, you should treat yourself to a copy immediately.

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Good Things to Preserve in Late Summer

One of the funny things that happens to me as a result of writing this blog is that I rarely allow myself to repeat preserve recipes. Once I’ve mastered a particular preserve and have shared it here or in a book, I typically move on. The result of this continual search for the new and novel means that I often leave some truly delicious things on the table.

To combat this tendency to forget the successes of the past, I thought I’d do some archive diving and shine a light on some of my favorite late summer preserves.

What are your favorite recipes for this end-of-season push? I always love hearing about your go-to recipes!

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Mixed Stone Fruit Drizzle

Sometime in the last week, I hit my canning season tipping point. It’s that moment when I transition from making carefully adjusted recipes to just simply trying to get things that are threatening to spoil into jars. This stone fruit drizzle is a really good example of this kind of canning.

I had peaches, nectarines, and plums that were shouting to be used. Some had bruises that needed to be cut away and others were so ripe that a knife was entirely unnecessary for pit removal. So I triaged. I pitted, pared, and squished until I had about 16 cups of lumpy, juicy fruit in a big pot. There was no weighing this fruit ahead of time, since so much of it needed some kind of trimming.

I added three cups of sugar, gave it a good stir, and forgot about it for several hours. Once dinner was done and the dishes were put away, I turned on the heat. Even at that point, I wasn’t entirely sure what I was making. Was it jam? A chunky compote? Or something else?

As it cooked down, I realized that it was going to become a drizzle. This is what I call the category of preserve that exists in between a syrup and a fruit butter. It’s sweeter and thinner than standard butters, but manages to have far more body than a conventional fruit syrup.

Once it was cooked down to my liking, I zapped it with an immersion blender until it as totally smooth. At that point, it went into jars with about 1/2 inch of headspace. Rims wiped, lids and rings on, processed for 15 minutes (because it was thickening up to be a pretty dense preserve).

This batch made 6 pints (yes, there are only 5 1/2 pictured above, but there’s also another half pint in the fridge that didn’t get processed). I will give some of it away with instructions that it be spooned over yogurt, oatmeal, and cake. I will eat it in much the same manner.

Other drizzles I’ve made in the past can be found here and here.

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