The Canning Kitchen (16 page)

Add a little zing to grilled fish or tacos, or enjoy a heaping spoonful of this relish on a steaming bowl of chili. For a quick and tasty dip, mix your corn relish with some sour cream, then grab some tortilla chips and start dipping.

MAKES SIX 500 ML (2 CUP) JARS

10 cups (2.5 L) fresh or frozen corn kernels (see Tip for how to measure)

2½ cups (625 mL) finely diced yellow onion

2½ cups (625 mL) finely diced red bell pepper

1 cup (250 mL) finely diced green bell pepper

2 jalapeño peppers, finely diced

2 tbsp (30 mL) celery seeds

1 tbsp (15 mL) chili powder

2 tsp (10 mL) turmeric

4 cups (1 L) white vinegar

1 tbsp (15 mL) pickling salt

2 cups (500 mL) granulated sugar

Measure the corn and set aside. In a large, heavy-bottomed pot, combine the onion, red pepper, green pepper, jalapeños, celery seeds, chili powder, turmeric, vinegar and salt. Boil over high heat for 5 minutes. Stir in the sugar and corn. Return to a boil and cook for another 5 minutes at full heat, stirring frequently. Remove from the heat.

Ladle into 6 clean 500 mL (2 cup) jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to release any air bubbles, topping up the relish if necessary. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
You’ll need 14 to 16 medium cobs. Blanch first by boiling the husked cobs in water for 3 minutes, then transfer immediately to ice water. Slice off the kernels in strips into a large bowl. Break up the kernels by hand, then measure. Frozen corn measures differently than thawed. If using frozen sweet corn, thaw first by rinsing in a colander under warm running water, then measure.

F
ENNEL
T
HYME
R
ELISH

Anise-flavoured fennel makes a distinctive and flavourful white relish. Try this thyme-flecked relish with your favourite grilled sausages or on a toasted corned beef sandwich for a twist on a classic Reuben.

MAKES FOUR 500 ML (2 CUP) JARS

4 fennel bulbs

2½ cups (625 mL) finely chopped yellow onion

3 tbsp (45 mL) pickling salt

3½ cups (875 mL) pickling vinegar (7% acetic acid)

1¼ cups (300 mL) granulated sugar

2 tbsp (30 mL) fresh thyme leaves

1 tbsp (15 mL) fennel seeds

1 tbsp (15 mL) celery seeds

If still attached, cut off and discard the fennel stalks. Rinse the bulbs under cool running water. Slice off and discard the root end. (There is no need to remove the outer layer of the bulb.) Finely chop or coarsely grate the fennel (you should have 8 cups/2 L of finely chopped or grated fennel). Add the fennel and onion to a large colander lined with a double layer of cheesecloth. Gently stir in the salt. Let the veggies drain, in the sink or over a large bowl, for 1 hour.

Rinse the veggies well under cool running water. Gather up the edges of the cheesecloth and press firmly to squeeze out excess liquid. Transfer the veggies to a large, heavy-bottomed pot. Stir in the vinegar, sugar, thyme, fennel seeds and celery seeds. Bring to a boil over high heat, stirring frequently. Reduce the heat to medium and continue cooking, stirring frequently, for 10 minutes. Remove from the heat.

Ladle into 4 clean 500 mL (2 cup) jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the relish if needed. Process in a boiling water bath canner for 15 minutes following the Processing Checklist on
page 17
.

TIP
Fennel stalks and fronds are also edible. If you wish, snip off some of the feathery fronds and add them to the pot with the rest of your relish ingredients. The leftover stalks can be diced and used in place of celery in soups and stews.

C
HUTNEYS

When something good happens, everyone wants to be a part of it. Originating in South Asian cuisine, chutneys have been adopted around the world for their satisfying sweet and sour flavour that works with everything from roasted meats and burgers to curries and cheeses. What qualifies as a chutney means different things to different people, sometimes depending on the region they live in. Unlike relishes, which generally involve a salting process to strip produce of its water content before it’s cooked briefly for a fresh flavour and crisp texture, chutneys are cooked longer in their own juices, resulting in a tender texture with deeply concentrated flavours.

Chutney fans can be pretty serious about their favourites. Cumin-Scented Mango Chutney (
page 141
) is a delicious classic that goes incredibly well with curries and beef burgers. My family, especially my mom and dad, also love the sweet and sour spiced flavour of Curried Apple Chutney (
page 145
) with turkey burgers, and Spiced Pear Cranberry Chutney (
page 142
) is a favourite around the holidays. The house smells incredibly inviting when a pot of chutney is simmering on the stove.

C
UMIN
-S
CENTED
M
ANGO
C
HUTNEY
•
S
PICED
P
EAR
C
RANBERRY
C
HUTNEY
•
C
URRIED
A
PPLE
C
HUTNEY
•
P
EACH
C
HUTNEY WITH
G
ARAM
M
ASALA
•
F
OUR
-O
RCHARD
C
HUTNEY
•
R
ED
W
INE
C
HERRY
C
HUTNEY
•
F
IVE
-S
PICE
P
LUM
C
HUTNEY
•
R
HUBARB
R
AISIN
C
HUTNEY
•
S
WEET
T
HAI
C
HILI
C
HUTNEY

C
UMIN
-S
CENTED
M
ANGO
C
HUTNEY

Fill your kitchen with the exotic scent of mango chutney spiced with cumin and mustard seeds. Serve with aromatic Indian dishes or bring out a jar at barbecue time to spoon on grilled burgers and chicken.

MAKES FIVE 250 ML (1 CUP) JARS

2 cups (500 mL) diced yellow onion

½ tsp (2 mL) salt

1 tbsp (15 mL) cumin seeds

1 tbsp (15 mL) mustard seeds

6 cups (1.5 L) diced mango (about 4 large mangoes)

3 cups (750 mL) red wine vinegar

1½ cups (375 mL) granulated sugar

1 tsp (5 mL) grated fresh ginger

Warm a large, heavy-bottomed pot over medium heat. Add the onions and the salt to the dry pot and cook for a couple of minutes, just until beginning to soften. Stir in the cumin and mustard seeds. Gently cook a couple of minutes longer, stirring frequently, without browning the onions.

Stir in the diced mango, vinegar, sugar and ginger. Bring to a boil over high heat. Maintain a hard boil for 15 minutes, stirring often, until your chutney reaches the desired consistency. Remove from the heat.

Ladle into 5 clean 250 mL (1 cup) jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the chutney if needed. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Choose mangoes by their feel rather than by their colour. As with peaches, choose mangoes that are heavy and firm but give slightly when pressed. The mangoes can be diced a few days ahead of time and stored in a sealed container in the fridge.

S
PICED
P
EAR
C
RANBERRY
C
HUTNEY

Firm pears simmered in cider vinegar with dried cranberries and bold spices make for a gorgeous chutney. Since pears are commonly available throughout the year, this chutney can be made any time at all, and it makes a lovely holiday gift for special friends. Try it on leftover turkey sandwiches.

MAKES SIX 250 ML (1 CUP) JARS

2 lb (900 g) firm pears

1½ lb (675 g) yellow onions, diced

2 garlic cloves, crushed

2 cups (500 mL) brown sugar

1 cup (250 mL) dried cranberries

1½ tsp (7 mL) salt

1 tsp (5 mL) ground cumin

1 tsp (5 mL) ground coriander

½ tsp (2 mL) cayenne pepper

½ tsp (2 mL) cinnamon

3 cups (750 mL) cider vinegar

Remove and discard the pear peels and cores. Dice the pears, adding them to a large, dry heavy-bottomed pot. Stir in the onions. Cook over medium heat for 5 minutes just to soften.

Stir in the garlic, brown sugar, cranberries, salt, cumin, coriander, cayenne, cinnamon and vinegar. Bring to a boil over high heat. Lower the heat to medium and simmer, stirring occasionally, for 30 to 35 minutes, until thickened. Remove from the heat.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ½-inch (1 cm) headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
While tender ripe pears are ideal for making jam, firm pears are ideal for this recipe, as they hold their shape nicely and sweeten up while cooking.