Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup

| September 7, 2012 | 0 Comments
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Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more.

strawberries
Strawberry Jam

Strawberry Jam by Stephanie Rosenbaum
What’s the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!

brandied peaches
Brandied Peaches

Brandied Peaches by Michael Procopio
Oooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy.

Plum BBQ Sauce
Plum Barbecue Sauce

Plum Barbecue Sauce by Stephanie Rosenbaum
Plums work like tomatoes in this tangy purple homemade barbecue sauce.

Plum Chutney
Plum Chutney

Plum Chutney by Kim Laidlaw
Still got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw’s plum chutney, great with Indian food or for perking up a turkey sandwich.

tomatoes ready for canning
Canned Tomatoes

Canned Tomatoes by Stephanie Hua
No need to spend all winter cranking open the cans of Muir Glen when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness.

DIY Ketchup
DIY Tomato Ketchup

DIY Tomato Ketchup by Stephanie Rosenbaum
Grilling burgers for Labor Day? Lavish them with this homemade ketchup…then add some of these easy homemade pickles, below.

Pickled okra
Pickled Okra. Photo: Steve Legato

Pickled Okra by Sarah Henry
Sarah Henry interviews Marisa McClellan, author of the recently published canning guide Food in Jars, and offers her recipe for crunchy, slime-free pickled okra.

Fusebox liquor license. Photo: SunIm Chang
Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang

Korean Cucumber Pickles by Karen Solomon
Karen Solomon interviews FuseBox Oakland owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.

pickles.jpg
Freezer Pickles

Freezer Pickles by Thy Tran
Thy Tran offers a update of her family’s longtime recipe for “icebox” cucumber pickles: pop ‘em in the freezer, and make crisp, crunchy dill pickles in no time.

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Category: Bay Area Bites Food + Drink, DIY, foraging, urban homesteading, recipes

About the Author ()

Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. Last year, she worked as an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and worked as a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. She has lived in San Francisco for nearly 20 years, interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan.