Passover canning 2011
Apr. 22nd, 2011 12:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidMonday I finally got all the Passover kitchen stuff from where it's stored the rest of the year, and realized that I had all the essential ingredients for carrot pickles, so I made a quick batch, using organic carrots, garlic, a mix of white and cider vinegars, black peppercorns, a bit of salt and some of sugar. The pot I got for canning last year fits only three (wide-mouthed) pints, so that's the size of the batch (easily adjusted when doing cold-pack pickles :-). One pint went to my second-seder hosts, while the other two are hanging around mellowing, likely until next year.
I wanted to make chutney, but hadn't bought a lot of organic produce. I've gotten myself into an odd brain space where canning non-organic produce feels a bit strange, but I hadn't splurged on lots of organic produce when buying so many pricey-for-the-holiday groceries as well. Then I remembered I did get organic lemons and limes. Perhaps a chutney? I went a-Googling, and turned up this lemon chutney from Laurie Colwin's More Home Cooking, which is a fabulous book, and where I might have first read about making chutney, ages ago. It looked like I had enough of the ingredients, too. Perfect. Yesterday, I zested, de-pithed, and chopped up a bunch of lemons and some limes, letting them sit with salt overnight. Today, I cooked that with some chopped garlic, fresh ginger, raisins, cider vinegar, pink grapefruit juice (I hadn't bought lemon juice, but had this left from peeling a pink grapefruit), cayenne, hot paprika, a touch of cinnamon (I didn't have cardamom nor coriander, unfortunately, so this was my substitution), and half a box of brown sugar. The mixture simmered for a while before getting packed into two pint jars and canned. Since it too needs to mellow, these will definitely be for next year.
I still have vinegar left, so there's a chance I'll figure out something to can on Sunday, but I suspect it would require shopping, due to my canning organic weirdness. And since I don't think I'll need to get produce otherwise, this is likely it for this year.
I wanted to make chutney, but hadn't bought a lot of organic produce. I've gotten myself into an odd brain space where canning non-organic produce feels a bit strange, but I hadn't splurged on lots of organic produce when buying so many pricey-for-the-holiday groceries as well. Then I remembered I did get organic lemons and limes. Perhaps a chutney? I went a-Googling, and turned up this lemon chutney from Laurie Colwin's More Home Cooking, which is a fabulous book, and where I might have first read about making chutney, ages ago. It looked like I had enough of the ingredients, too. Perfect. Yesterday, I zested, de-pithed, and chopped up a bunch of lemons and some limes, letting them sit with salt overnight. Today, I cooked that with some chopped garlic, fresh ginger, raisins, cider vinegar, pink grapefruit juice (I hadn't bought lemon juice, but had this left from peeling a pink grapefruit), cayenne, hot paprika, a touch of cinnamon (I didn't have cardamom nor coriander, unfortunately, so this was my substitution), and half a box of brown sugar. The mixture simmered for a while before getting packed into two pint jars and canned. Since it too needs to mellow, these will definitely be for next year.
I still have vinegar left, so there's a chance I'll figure out something to can on Sunday, but I suspect it would require shopping, due to my canning organic weirdness. And since I don't think I'll need to get produce otherwise, this is likely it for this year.