The Canning Comeback

23 Jun

Canning…pickling…preserving… it’s back in a big way. Canning has been tapped as one of the top ten food trends for 2011. The “eat local” movement is one impetus behind the trend, but many people also want more control over what they put on their tables. Season your fruit or veggies the way you like them best, or according to your own special dietary needs, and enjoy summer-fresh flavor all winter. If the process seems intimidating to you, ease into the swing of things with a simple recipe like Refrigerator Pickles from The Complete Book of Small-Batch Preserving (641.4 T675.5c2).

Refrigerator Pickles

One thinly sliced unpeeled English cucumber

1/2 of a thinly sliced onion

1/2 cup granulated sugar

1/2 cup white vinegar

1/4 cup cider vinegar

Pinch of salt

Pinch of mustard seeds

Pinch of celery seeds

Pinch of ground turmeric

Layer the thinly sliced cucumber and onion, half of the cucumbers, then half of the onion, and then repeat layers, in a pint jar. In a small saucepan, combine sugar, white vinegar, cider vinegar, salt, mustard seeds, celery seeds, and turmeric. Bring to a boil for one minute. Pour over cucumber and onion; let cool. Cover and marinate in refrigerator for 4 days. These crisp pickles keep in the refrigerator for up to one month.
Other titles to try:
The Blue Chair jam cookbook (641.852 S257b
Canning and Preserving with Ashley English (641.42 E58c)
Williams-Sonoma: the Art of Preserving (641.4 A887a)

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One Response to “The Canning Comeback”

  1. Marilyn Halvorsen June 24, 2011 at 8:54 am #

    The recipe for Refrigerator Pickles reminds me of good, old-fashioned, home cooking. Trisha Yearwood’s cookbook, “Home Cooking with Trisha Yearwood,” has lots of great recipes. She includes everything from breakfasts to meats to desserts to sides. We especially liked “Betty’s Cabbage Medley,” an easy way to use cabbage and onions from your garden.

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