In the bags: Hot peppers, Field Tomatoes, Sweet Corn, Green Beans, Garlic, Dragon's Tongue Beans, Kale, Swiss Chard, Green Peppers, Zucchini, Pickling Cukes
Kate of Snowflake Kitchen has been blogging about her CSA usage this summer. Kate is an avid preserver, so its no surprise that the latest round of recipes puts our mid-summer produce into jars.
Week One: CSA Frittata, Spring Style
Week Two: Cannelini Bean & Pea “Hummus”
Week Three: Mixed Squash Pickles
Weeks Four and Five: Fridge Pickles, Pesto & Basil Infused Vinegar
Week Six: Internet Inspiration - Zucchine Sotto'Olio, Beer Brine Pickles, Zucchini Relish, CSA Salsa
Roasted Corn Salsa
This recipe is based off of the new canning book Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan. Marisa's book is excellent for beginning and experienced canners alike. This recipe is reprinted with her permission.
8 ears fresh corn, shucked with silks removed
5 cups chopped tomatoes (approximately 3 pounds)
2 large poblano peppers, chopped
1 small red onion, chopped
1 1/2 cups apple cider vinegar
1/4 cup bottled lime juice
2/3 cup granulated sugar
1 1/2 teaspoons cumin seed
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon coriander seed
Prepare your canner with four pint jars. If you need a review of waterbath methods, the National Center for Home Food Preservation has a great primer. Preheat your broiler to high. Leave corn on the cob, and roast about 3-5 minutes per side until browned, then remove and let cool. Once cool, use a bundt pan for easy kernel removal (see #15).
Toast coriander, red chile flake and cumin over medium-low heat in a dry skillet until you can smell it. Grind roughly in a mortar and pestle. Feel free to use powdered spices - I just prefer mine this way.
Combine corn, tomatoes, peppers, onion, vinegar, lime juice, sugar, salt and spices in a large pot and bring to a boil. Reduce the heat and simmer for to minutes, until the liquid has reduced. Taste and adjust spices if needed.
Ladle the hot salsa into the prepared jars, leaving 1/2 inch/12mm of headspace. Wipe the rims, apply lids and rings, and process in a boiling water bath for 15 minutes. After the processing time, remove the canning pot from the heat and remove the lid. Let the jars sit in the pot for an additional 5 minutes. This helps to prevent the salsa from reacting to the rapid temperature change and bubbling out of the jars.
Roasted Green Bell Peppers
Adapted from Local Kitchen's Marinated Green Bell Peppers and Hitchhiking to Heaven's Pimientos Rojos
6 bell peppers
1/2 cup olive oil
1 cup white vinegar
1 cup lemon juice
1 tablespoon salt
Cut peppers away from seeds and chop in slices. Place skin side up on a baking sheet under the broiler. (Pro tip: roast the peppers at the same time as the corn for the above salsa and save some energy! Plus, throw a few of these in to the above salsa if you're not into spicy.) Keep an eye on the peppers, rotating the pan if necessary, to ensure even blackening. Once the peppers look quite burnt, put them in a pan or pot with a tight-fitting lid. Let the peppers steam their own skins off.
Prep canner and two pint jars as above. Once cool, seperate the pepper flesh from their skins. (Save the skins to infuse a jar of vinegar for salad dressings!) Set liquids and salt ("brine") to boil. Pack peppers into a hot jar, and ladle hot brine over them. Tap the jar on the counter to remove air bubbles, and run a butter knife or chopstick around the edge of the jar to remove more. You may have to do this several times and add more brine several times to ensure a filled jar - be careful, it will be very hot to the touch. Top with a hot wet lid, and make sure to leave 1/2" headspace - this recipe has a tendency to siphon. Process for 15 minutes.
French Pickled Garlic from Food + Words
Dilly Beans with Garlic and Hot Chilies from Headspace
Pickled Tomatoes from Food in Jars