Preserving Summer's Finest: Anna Olson AT HOME

While we can’t bottle up the warmth of summer sunshine to save for a cold winter’s day, we can preserve summer’s finest flavours in jams, jellies, condiments and pickles. Home preserving is more popular than ever, and with good reason. We are more conscious of what we eat and we know what we’re feeding our family when we make it ourselves. But for those who missed the tradition of “putting up” summer’s best fruits and vegetables with their mother or grandmother, it is important to have complete and accurate knowledge of the science and art of home preserving. This will give you confidence to share the fruits of your labour with friends and family.

Garden Chili Sauce
Makes about 12 cups (3 L) sauce

12 cups peeled and chopped 3 L tomatoes
3 cups diced onion 750 mL
2 cups diced green pepper 500 mL
2-6 diced banana peppers
5 cloves garlic, sliced
2 cups sugar 500 mL
1 cup white vinegar 250 mL
2 tbsp salt 30 mL
1 tbsp dill seed 15 mL
1 tbsp celery seed 15 mL

• Prepare jars for preserving by washing and air-drying. Wash Snap lids by hand and air-dry. Wash all utensils to be used in preserving (tongs, ladles, funnel, etc). Prepare a large pot of water, bringing up to a simmer while preparing preserves.

• Place tomatoes, onion, peppers and garlic in a pot and bring up to a simmer. Cook for 15 minutes, until peppers are soft. Add sugar, vinegar, salt and spices and continue to simmer until excess water has cooked away and mixture is sauce consistency, about 20 minutes.

• To pack jars, warm Snap lids in hot tap water (not boiling water). Immerse jars to be filled into the large pot of water and simmer for three minutes. Remove and tip over on a clean tea towel to drain. Using a jam funnel, ladle chili sauce into jars, filling to 1⁄4” from the top. Wipe any preserves that dripped on the top of the jars and screw on Snap lids until “finger tight” (do not tightly fasten). With tongs, immerse filled jars into boiling water and boil for 15 minutes. Carefully remove jars from pot and let cool upright on a tea towel.

• After the jars have cooled to room temperature, check that the lids have sealed (the lids should appear concave, and should not move when the top is pressed). Any jars that have not sealed should be stored in the fridge and consumed. Label and date jars and store in a cool dry place for up to a year.

Cranberry Orange Scones
These are the flaky, not-too-sweet style of scone that I favour with a cup of tea. Makes 6 scones.

11⁄2 cups all purpose flour 375 mL
3 tbsp sugar 45 mL
11⁄2 tsp baking powder 7 mL
1 tbsp finely grated orange zest 15 mL
1⁄4 tsp salt 1 mL
6 tbsp unsalted butter, cut into 90 mL pieces and chilled
1⁄2 cup half and half cream, 125 mL plus extra for brushing
2⁄3 cup dried cranberries 160 mL

• Preheat oven to 375ºF (190ºC). Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse crumbs. Stir cream into the dough. Mix just until dough comes together. Stir in cranberries.

• Turn dough onto a lightly floured surface. Roll dough twice to an inch (2.5 cm) thick, each time folding in half (this is the secret to a flaky scone). Shape dough into a circle 1-inch (2.5 cm) thick and cut into 6 wedges. Place on a greased or parchment-lined baking sheet and brush with remaining cream. Bake for 15 to 18 minutes, until tops are nicely browned.

Peach Apricot Preserves
Makes about 10 cups (2.5 L) preserves

1 lb peeled and diced fresh 450 g peaches
1 lb pitted fresh apricots, sliced 450 g
1⁄2 cup lemon juice 125 mL
6 cups sugar 1.5 L
2 cups pasteurized honey 500 mL
3 tbsp freshly grated ginger 45 mL
3 tbsp finely grated lemon zest 45 mL
2 x pouch liquid pectin

• Prepare jars for preserving by washing and air-drying. Wash Snap lids by hand and air-dry. Wash all utensils to be used in preserving (tongs, ladles, funnel, etc). Prepare a large pot of water, bringing up to a simmer while preparing preserves.

• Bring peaches and apricots up to a simmer with lemon juice then cook for 10 minutes, stirring often, until fruit is soft. Stir in sugar, honey, ginger and zest and return to a simmer. Cook for 15 minutes, stirring often. Stir in pectin and hold jam over low heat while packing jars.

• To pack jars, warm Snap lids in hot tap water (not boiling water). Immerse jars to be filled into the large pot of water and simmer for three minutes. Remove and tip over on a clean tea towel to drain. Using a jam funnel, ladle preserves into jars, filling to 1⁄4” from the top. Wipe any preserves that dripped on the top of the jars and screw on Snap lids until “finger tight” (do not tightly fasten). With tongs, immerse filled jars into boiling water and boil for 15 minutes. Carefully remove jars from pot and let cool upright on a tea towel.

• After jars have cooled to room temperature, check that the lids have sealed (the lids should appear concave, and should not move when the top is pressed). Any jars that have not sealed should be stored in the fridge and consumed. Label and date jars and store in a cool dry place for up to a year.

For more delicious recipes from Anna, click here.

This article originally appeared in the summer issue of Home at Home magazine, published quarterly and available free at your neighbourhood Home Hardware, Home Hardware Building Centre and Home Building Centre.