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Good Eats

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Delicious recipes to preserve your summer vegetables
by Susan Fuller Slack, CCP

Even if your survival doesn’t depend on a packed pantry filled with edibles that are sun-dried, well-preserved or perfectly pickled, most South Carolinians “relish” the thought of extending the taste of summer as the first chill of autumn sets in. Whether you have a flourishing garden or purchase your produce at a local farmers’ market, you can still enjoy summer’s bounty in the fall. Jars of homemade preserved fruits and vegetables capture the spirit of the season and make beautiful gifts for holiday giving.

Spicy Tomato Jam
3 1/2 pounds ripe red tomatoes
3 cups granulated sugar
1/4 teaspoon sea salt
1 large juicy lemon (for minced zest and juice)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin or allspice
1 small seeded, minced hot red chili, or 1/4 teaspoon red chili flakes, or to taste
2 to 3 teaspoons grated fresh gingerroot
1 cup water

Drop a few tomatoes at a time into a large pot of boiling water for 30 seconds; turn once. With a slotted spoon, remove to a bowl of iced water and cool slightly. Remove from water and pull off skins.
Over a medium bowl, break open each tomato to scrape out seeds and drain off any tomato liquid. Cut tomato pieces into small cubes and put into a heavy 3 to 4 quart cooking pot. (Strain saved tomato liquid for use in other recipes.) Sprinkle tomatoes with sugar and salt. Mix lemon zest and juice into tomatoes. Let stand 3 to 4 hours.
Sterilize 6 half-pint preserving jars; set aside. Add remaining ingredients to tomatoes. Place pot over medium-low heat and simmer 30 minutes, stirring every 10 minutes. For more tartness, add another tablespoon lemon juice or cider vinegar. Cook 20 minutes more or until thickened, stirring every 5 minutes. Watch carefully to prevent scorching.
Ladle hot jam into half-pint jars leaving 1/4-inch headspace. Wipe jar rims. Seal with clean lids and rims, according to manufacturer’s directions. Process 10 minutes in a boiling water bath. Cool completely before storing. Makes 6 half-pint jars of jam.
Storage Variation: Omit boiling water bath. Cool jam in jars, then store in the refrigerator several weeks.

Cranberry Orange Conserve
1 12-ounce bag of fresh cranberries, rinsed, picked over
1 3/4 cups sugar
2 navel oranges (for grated zest of one orange and fresh-squeezed juice to equal one cup)
1 Granny Smith apple, peeled, cored and chopped
1/2 cup dried golden raisins, cranberries or cherries
3/4 cup chopped, lightly-toasted walnuts or pecans
1 to 2 tablespoons orange liqueur, if desired

Cook the cranberries, sugar and 1 cup orange juice in a saucepan over low heat about 5 minutes, or until skins begin to pop. Add the zest of one orange, the apple and raisins and cook about 5 more minutes. Remove from the heat and stir in the nuts and liqueur, if desired. Let cool; then pour into a sterilized quart jar with a tight-fitting lid. Store in the refrigerator.

Marinated Roasted Red Bell Peppers
3 extra-large sweet red peppers

1/2 cup white or red wine vinegar
2 cloves garlic, each cut into quarters

1 teaspoon sea salt

freshly ground black pepper

3/4 cup extra virgin olive oil, or to cover
dried herb sprigs (rosemary, thyme or oregano), if desired

Preheat oven broiler. Place whole peppers on a heavy baking sheet generously lined with aluminum foil. Broil for 10 minutes, turning peppers often, or until the peel blackens in spots.
Sweat the roasted peppers by tightly wrapping them in the foil used to line the baking pan or put into a clean paper bag and tightly close the top. After 15 minutes, remove peppers and pull off the blackened skins. Cut peppers into wide strips, removing stems, seeds and interior membranes.
In a medium saucepan, bring vinegar and salt to a boil. Add pepper strips and simmer 2 minutes, stirring with a wooden spoon. Remove from heat and let mixture cool to room temperature. Drain peppers and mix in garlic, salt and pepper. Pack pepper strips into a 1-quart wide-mouth glass jar. Pour olive oil over the top. Add oven-dried herb sprigs, if desired. Tap jar on a flat surface to expel air bubbles, which helps prevent mold formation. Seal with a clean lid and rim. Refrigerate and use within one month.

Cantaloupe and Peach Preserves
5 cups small-diced cantaloupe pieces
5 cups peeled, small-diced fresh peaches (7 or 8)
5 cups granulated sugar
2 medium lemons (for grated zest and 1/3 cup fresh lemon juice)
1/2 teaspoon sea salt
1/2 teaspoon freshly grated nutmeg
1/2 to 3/4 cup finely chopped, lightly toasted pecans or blanched almonds (optional)
1 to 2 tablespoons Amaretto liqueur or brandy (optional)

Sterilize 10 half-pint preserving jars; set aside. In a heavy Dutch oven or 4-quart heavy pot, mix cut fruit (about 4 pounds) with sugar and lemon zest and juice. Bring to a boil over medium-high heat and cook for 30 minutes, stirring often. Add nutmeg and continue cooking 15 minutes or until mixture is thick and jammy. Stir in toasted nuts and liqueur, if desired. Ladle hot preserves into half-pint jars, leaving 1/4-inch headspace. Wipe jar rims. Seal with clean lids and rims, according to manufacturer’s directions. Process 5 minutes in a boiling water bath. Cool completely before storing. Makes 10 half-pint jars.
Storage Variation: Omit boiling water bath. Cool preserves in jars, then store in the refrigerator several weeks.

Confetti Corn and Pepper Relish
2/3 cup sugar
1 3/4 cups distilled white vinegar
1/4 cup water
1 teaspoon fine sea salt
1 teaspoon celery seeds
1 teaspoon dry mustard
1/4 teaspoon ground hot red pepper, or to taste
1/2 teaspoon ground turmeric
3 ears fresh-shucked tender corn (about 2 1/2 cups corn kernels)
2 cups finely diced red and green bell pepper (2 large peppers)
1 small sweet onion, finely diced (about 3/4 cup)
2 stalks celery, trimmed, finely diced (about 1 cup)

Sterilize four half-pint preserving jars; set aside. Combine sugar, vinegar, water and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add celery seeds, dry mustard, ground red pepper and turmeric; simmer 1 minute. Add all the vegetables. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring often. Pack relish into clean jars leaving 1/4-inch headspace. Wipe jar rims. Seal with clean lids and rims. Cool; then store in the refrigerator for three weeks. Makes about 3 1/2 cups.

Rainbow Vegetable Pickles
3/4 pound small zucchini, cut into sticks 
3/4 pound small yellow summer squash, cut into sticks
1/2 pound trimmed carrots, cut into sticks 
2 large red bell peppers, cut into strips
2 stalks celery, sliced diagonally into 1/2-inch strips 
one bunch baby radishes, trimmed, quartered lengthwise 
1/3 cup Kosher salt (without iodine)
1 tablespoon extra virgin olive oil, optional
3 cups white wine vinegar or white balsamic vinegar 
1/4 cup sugar, or to taste
2 large peeled garlic cloves, smashed
2 small dried chilies, or to taste
1 or 2 fresh herb sprigs (thyme, oregano or rosemary)
1 small bay leaf

Put cut vegetables in a large ceramic or glass bowl. Sprinkle with salt. Pour water over vegetables just to cover. Put a weighted plate on top to keep vegetables submerged. Store in refrigerator overnight. (Vegetable mixture can be sealed in an extra-large zip top bag if refrigerated space is limited.) 
Pour vegetables in a colander to drain; rinse quickly under cold water to remove excess salt. Gently press out water and lay out on clean tea towels to air-dry. Sterilize a 1 quart preserving jar; set aside. Put veggies in a large bowl; add oil, if used. Bring vinegar and sugar to a boil for 1 minute; turn off heat. To the jar, add garlic, chilies and herb sprigs. Pack vegetables into the jar. Pour in hot vinegar to within 1/4 inch of the rim. Wipe jar top. Seal with sterilized lid and rim. Let cool, then refrigerate up to 3 months. 
Variation: Veggies can be stored in 3 or 4 1 pint preserving jars.

Curried Pear Chutney with Fresh Ginger
1 cup white vinegar
2 1/2 packed cups light-brown sugar
1/2 cup honey
3 tablespoons julienne strips fresh gingerroot
1 medium lime (for julienne zest and fresh lemon juice)
1 cinnamon stick
1/4 teaspoon each ground turmeric, cumin and salt
1/2 teaspoon each ground cloves and cayenne
1/8 teaspoon ground nutmeg
3 whole cardamom seeds, crushed
3 tablespoons finely diced red bell pepper
4 pounds firm green pears, peeled, quartered, cored, cut in 1/2-inch cubes
1 cups golden raisins
2 teaspoons tamarind concentrate mixed with 2 tablespoons water or lime juice, to taste
2 tablespoons pear liqueur or dark rum, if desired

In large saucepan, combine the first 11 ingredients. Bring to boil over medium-high heat, stirring constantly to dissolve sugar and honey. Add pears; bring back to a boil, stirring well to coat with spice mixture. Turn off heat and let mixture stand 1 hour. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, 30 minutes. Add raisins. Continue simmering 1 hour or until chutney turns a deep-golden color and is reduced to a thick conserve. Stir in tamarind water and pear liqueur. Spoon mixture into 2 sterilized pint jars. Wipe jar rims. Seal with clean lids and rims. Cool then store in the refrigerator 4 months. Makes 1 quart.

BONUS WEB RECIPES

Oven-Dried Tomatoes
2 pounds Roma tomatoes, stem ends trimmed, halved lengthwise
virgin olive oil, as needed
fine sea salt, as needed
dried herb sprigs, if desired

Preheat oven to 450 degrees. Prepare tomatoes. Lightly brush a heavy baking sheet and cut sides of tomatoes with oil. Sprinkle tomatoes lightly with salt. Arrange tomatoes on baking sheet, in a single layer, and then put into the hot oven. Reduce heat to 250 degrees. Bake 5 to 6 hours until tomatoes are wrinkled and chewy or to the consistency you prefer. Cool tomatoes completely. Store in a jar with a tight-fitting lid in a cool place 3 to 4 days or in the refrigerator up to two weeks. If stored in olive, canola or safflower oil, brush each dried tomato with distilled white vinegar first to inhibit bacterial growth. Pat dry and pack into a jar with a tight-fitting lid. Add dried (not fresh) herbs, if desired. Refrigerate up to one month. The flavorful oil can be used for salads and salad dressings, for drizzling on soups, hummus and other foods.

Amazing Candied Dill Pickles
This is a bonus recipe that begins with ready-made dill pickles and requires little effort. Store the candied pickles in the refrigerator, and when they are eaten, you can refill the jar with additional dill pickle slices. The recipe amount can easily be increased for packaging small jars for holiday gift giving.

1 quart jar of your favorite brand of whole dill pickles
about 2 1/2 cups granulated sugar
1 or 2 small hot red chilies, seeded, or to taste
1 tablespoon pickling spices, wrapped in a cheesecloth square and tied with string
about 1/3 cup herb-flavored or cider vinegar

Drain the briny liquid from the pickles and discard. Remove pickles, rinse briefly under cool water and pat dry with paper towels. Wash the pickle jar and lid with hot soapy water; rinse well and drain. On a cutting board, slice pickles about 1/2 inch thick. Layer pickles slices with the sugar in the original pickle jar, adding chilies as you go. When the jar is full, pour in vinegar and tuck in bag of pickling spices. Replace lid securely; then turn jar over several times to coat pickles. Leave at room temperature 3 or 4 hours; then refrigerate for 4 days before tasting, turning jar once a day. The pickle texture will improve daily and can be kept several weeks. Makes 1 quart candied dill pickles.

SIDEBAR – Tips
Lemon juice or vinegar enhances the sweet taste of vine-ripened tomatoes and many other fruits. Citrus peels are a good source of pectin, which helps to thicken jellies and jams. In addition, high-acid foods are safer to can, preventing the growth of botulinum bacteria. The acidity level can be increased by adding lemon juice, vinegar or citric acid. Acid foods have a pH of 4.6 or lower. Tomatoes are acidic but may have a pH higher than 4.6.
For lemon, orange or lime zest: Rinse citrus thoroughly. With a vegetable peeler or small sharp knife, remove outer strips of zest from the fruit. Scrape off any bitter white pith underneath. Cut strips lengthwise for thin julienne strips. For a fine dice, cut strips crosswise, or use a lemon zester to make fine strips of zest or a microplane grater to make a fine zest. Remove zest from lemons, and THEN squeeze out the juice; pour through a mesh strainer to remove seeds and pulp.
Make jam, preserves and jelly in small batches – 6 to 8 cups at a time is optimal. Double batches may not preserve properly. Half-pint jars help avoid a weak gel that can result with larger jars due to residual heat during cooling.
Use a non-aluminum pot for heating vinegar and cooking acidic foods. A good choice is a heavy-duty pot made from a sturdy material with even-thickness on the sides and bottom, such as cast iron enamel.
Wash jars in hot soapy water, and then rinse well. Sterilize by boiling 10 minutes; leave in hot water until used. This helps prevent breakage when hot product is added. You can also use the dishwasher to clean preserving jars, especially if there is a “sterilize” cycle.
If your product will be processed in a boiling water bath at least 10 minutes, you can use clean but unsterilized jars.
Wash all canning lids and bands in hot soapy water. Use lids as directed by the manufacturers. Lids can be used only once.
Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Jellies and preserves made with powdered or liquid pectin are prepared differently from those made without pectin. Be sure to carefully follow the manufacturer’s directions.
Preserves, jam or jelly too thick when opened? Thin by stirring in a little boiling apple juice or white grape juice.
Preserves, jam or jelly too thin when opened? For each quart of preserves, jam or jelly, measure 3/4 cup sugar, 2 tablespoons lemon juice and 2 tablespoons liquid pectin in a large pot. Bring to a boil while stirring. Add the thinned jam or jelly and bring to a rolling boil for one full minute, stirring constantly. Remove from heat; remove any foam, then pour back into sterilized jars. Add new lids and process in a water bath 5 minutes.