Marinated Red Peppers Recipe
Food in Jars Recipe
Makes 2 half pints. Prep time: 10 minutes. Cook time: 20 minutes
Ingredients: 1 quart red bell peppers (approximately 11/2 pounds)
¼ cup bottled lemon juice
¾ cup white wine vinegar
¼ cup olive oil
1 ½ teaspoons granulated sugar
½ teaspoon Aleppo pepper
½ teaspoon salt
¼ teaspoon black pepper
¾ cup white wine vinegar
¼ cup olive oil
1 ½ teaspoons granulated sugar
½ teaspoon Aleppo pepper
½ teaspoon salt
¼ teaspoon black pepper
Instructions:
Prepare a boiling water bath canner and 2 half pint jars. Place lids into a small pan of water and bring to a gentle simmer.
Heat your oven’s broiler to high. Cover a rimmed baking sheet with aluminum foil and place the peppers on the pan and slide the pan under the broiler.
Cook the peppers for 1 to 2 minutes per side under the broiler, until they are uniformly charred and they have slumped. Remove pan from the broiler and cover the peppers with another length of aluminum foil. Let the peppers rest of until cool enough to handle.
While the peppers cool, make the pickling liquid. Combine the lemon juice, vinegar, olive oil, sugar, Aleppo pepper, salt, and pepper in a medium saucepan. Bring to a boil and then reduce heat to low.
Once peppers are cool, peel away the blackened skin and remove seeds and cores.
Pack the peeled peppers into the prepared jars and cover with the pickling liquid, leaving a generous 1/2 inch headspace. Using a wooden chopstick, gently prod the peppers to ensure that any trapped air bubbles have been released. If necessary, add more liquid to return the headspace to 1/2 inch.
When jar are nicely packed, wipe rims, apply lids and rings and process in a boiling water bath for 15 minutes.
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Tomato Jam (sweetened with honey)Yield: 5 to 7 half pints
Ingredients
5 pounds tomatoes, finely chopped
2 ½ cups honey
½ cup bottled lime juice
1 tablespoon sea salt
1 tablespoon freshly grated ginger
1 tablespoon red chili flakes
1 teaspoon cinnamon
½ teaspoon ground cloves
Directions
Combine all ingredients in a low, wide, non-reactive pot (stainless steel is best, because if you experience any scorching or burning, you can scrub it easily). Bring to a boil over high heat and then reduce temperature to medium high.
Stirring regularly, cook the jam at a low boil until it reduces to a sticky, jammy mess. This takes anywhere from 1 to 2 hours, depending on the heat of your stove, the width of your pan, and the water content of your tomatoes.
Towards the end of cooking, as the jam begins to thicken, reduce the heat to medium and continue to stir. This jam has a tendency to burn at the very end of cooking time, as the sugars concentrate and the temperature level in the pan increase.
When you're 15 or 20 minutes out from the jam being finished, prepare a boiling water bath canner and 6 or 7 half pint jars (the yield will be between 5 and 7 half pints). Place lids in a small pan of water and bring to a bare simmer.
Once the jam is thick and there is no visible water separating out from the fruit, it is done. Remove the pan from the heat and stir for 2 to 3 minutes. This helps evaporate out the last of the water and will give you a better set when the jam cools.
Funnel jam into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.
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Marinara Sauce
THIS SAUCE, ADAPTED FROM THE BALL BLUE BOOK of Preserving, is what I use on pizzas or as the base for larger batches of vegetable-packed pasta sauces. I’ve also found that it’s just the thing for kids who prefer their noodles with just a hint of tomato. When you make this, please stick to the recipe and resist the urge to add extra alliums, which is anything in the onion and garlic family. This is always a struggle for me, since I typically operate under the belief that if a little garlic is good, a whole lot more is even better. As tasty as they are, they are low in acid and so need to be kept in check for the sauce to be safe for boiling water bath canning.
MAKES 4 (1-PINT/ 500 ML) JARS
1 teaspoon olive oil
½ cup/ 80 g chopped yellow onion
3 garlic cloves, finely chopped
1 teaspoon salt
9 pounds/ 4 kg Roma or paste tomatoes
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
6 tablespoons bottled lemon juice
Prepare a boiling water bath and 4 regular-mouth 1-pint/ 500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Heat the oil in a large pot over high heat. Add the onion, garlic, and salt and sautรฉ until the onion is translucent, about 5-6 minutes.
While the onions and garlic cook, core and chop the tomatoes. When the onions are translucent, add the chopped tomatoes with any juices. Increase the heat and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, until the tomatoes have broken down.
Position a sieve or food mill over a large bowl and press the hot tomato mixture through it in batches. Discard the seeds and skins in the sieve and return the sauce to the pot. Stir in the basil and parsley. Simmer the sauce until it is reduced by one-third to one-half, about 40-50 minutes.
Add 1 ½ tablespoons of bottled lemon juice to each prepared jar. Pour the hot tomato sauce into the jars, leaving ½ inch/ 12 mm of headspace.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 35 minutes.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (p. 172). Running Press. Kindle Edition.
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Caramelized Red Onion Relish
IF YOU LIKE CARAMELIZED ONIONS, YOU MUST TRY this relish. It is sweet (but not saccharine), substantive, and smooth. I like to eat it with a creamy goat cheese or freshly made ricotta. It’s also, great on pizza in place of the tomato sauce. Once you have this one on your pantry shelf, you’ll soon find that you’ll be putting it on everything. And I don’t think there’s anything wrong with that.
MAKES 3 (1-PINT/ 500 ML) JARS
1 tablespoon unsalted butter
4 to 5 large red onions, sliced into thin half-moons (about 10 cups/ 1.2 kg)
1 cup/ 200 g (packed) brown sugar
1 cup/ 240 ml apple cider vinegar
½ cup/ 120 ml malt vinegar
2 teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Prepare a boiling water bath and 3 regular-mouth 1-pint/ 500 ml jars.
Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Melt the butter over medium-low heat in a large, nonreactive and add the onions. Cook until the onions are golden and fragrant, about 20 to 25 minutes.
Add the remaining ingredients. Increase the heat and bring to a boil, then reduce the heat and simmer for 10 minutes, until the liquid has reduced.
Ladle the relish into the prepared jars. Gently tap the jars on a towel-lined counter-top to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
When the processing time is up, 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 relish from reacting to the rapid temperature change and bubbling out of the jars.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (pp. 158-160). Running Press. Kindle Edition.
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Roasted Corn Salsa
TRADER JOE’S SELLS A SALSA THAT MY PARENTS are positively addicted to. Made of sweet corn, red peppers, and spiked with plenty of coriander, it’s a dream folded into a burrito or heaped on a pile of oven-toasted nachos. Though I think it’s a tasty enough product, I couldn’t resist the urge to devise my own version. Charring the corn gives it a smoky flavor that is irresistible.
MAKES 4 (1-PINT/ 500 ML) JARS
8 ears fresh corn, shucked with silks removed
5 cups chopped tomatoes (approximately 3 pounds/ 1.4 kg tomatoes)
1 cup/ 150 g chopped poblano peppers (about 2 large peppers)
1 cup/ 160 g chopped red onion (1 small onion)
1 ½ cups/ 360 ml apple cider vinegar
¼ cup/ 60 ml bottled lime juice
⅔ cup 130 g granulated sugar
1 ½ teaspoons ground cumin
½ teaspoon red pepper flakes
1 teaspoon sea salt 1 teaspoon coriander seed
Prepare a boiling water bath and 4 regular-mouth 1-pint/ 500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Preheat the broiler to high. Place the corn on a rimmed baking sheet and place under the broiler. Broil the corn, turning, until the kernels are lightly browned on all sides, about 3 to 5 minutes for each side. If you prefer, this roasting can also be done outside on a grill. When the corn is cool enough to handle, cut the kernels from the cobs with a large, sharp knife. (You should have approximately 3 cups/ 460 g corn kernels.)
Combine the corn kernels, tomatoes, peppers, onion, vinegar, lime juice, sugar, cumin, red pepper flakes, salt, and coriander in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, until the liquid has reduced. Taste and adjust the spices as needed.
Ladle the hot salsa into the prepared jars, leaving ½ inch/ 12 mm of headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 15 minutes.
When the processing time is up, 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.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (pp. 154-155). Running Press. Kindle Edition.
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Pickled Green Tomatoes
GARDENERS NEVER KNOW WHETHER THEY’LL HAVE a bumper crop of ripe tomatoes or gallons of green tomatoes issuing forth from their plants. This recipe transforms what could be a massive disappointment into something tasty.
MAKES 3 (1-PINT/ 500 ML) JARS
1 cup/ 240 ml distilled white vinegar
1 tablespoon pickling salt
6 garlic cloves, peeled
3 teaspoons dill seed, divided
¾ teaspoon peppercorns, divided 3 bay leaves
2 pounds/ 910 g green tomatoes, stemmed and cut into wedges
Prepare a boiling water bath and 4 regular-mouth 1-pint/ 500 ml jars according to the process on page 10. the process on page 000. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 1 cup/ 240 ml water, and the pickling salt in a pot and bring the brine to a boil. Meanwhile, add 2 garlic cloves, 1 teaspoon dill seed, ¼ teaspoon peppercorns, and 1 bay leaf to each sterilized jar. Pack the tomato wedges into the jars as tightly as you can manage, while trying not to mangle them.
Slowly pour the hot brine over the tomatoes in each jar, leaving ½ inch/ 12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes. Let these pickles cure for at least 1 week before eating.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (p. 143). Running Press. Kindle Edition.
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Sweet and Sour Pickled Red Onions
IF YOU WERE TO PLOT CONDIMENTS ON A FAMILY TREE, you’d find that these pickled red onions are the wild-child granddaughter of caramelized onion jam and the second cousin of the hot dog relish you find at the ball park. They are sophisticated, a little bit slippery, and equally at home draped across a hamburger or dolloped on a salad of baby arugula.
MAKES 3 (1-PINT/ 500 ML) JARS
2 cups/ 480 ml apple cider vinegar
¾ cup/ 150 g granulated sugar
2 tablespoons pickling salt
3 pounds/ 1.4 kg red onions, trimmed and thinly sliced
2 teaspoons mustard seed
1 teaspoon celery seed
½ teaspoon red pepper flakes
Prepare a boiling water bath and 3 regular-mouth pint jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 1 ½ cups/ 360 ml water, sugar, and salt in a pot over high heat and bring the brine to a boil.
Add sliced onions to brine and stir to combine. Reduce heat to medium and simmer briefly to soften onions.
Meanwhile, combine the remaining spices in a small bowl and stir to blend. Add the spice blend to the sterilized jars, distributing evenly.
Using tongs, evenly divide the onions between the 3 jars. Pour hot brine into each jar, leaving ½ inch/ 12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes
Let these pickles cure for at least 48 hours before eating.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (p. 141). Running Press. Kindle Edition.
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Classic Dill Pickles
THESE PICKLES ARE AS CLOSE AS I’VE BEEN ABLE to get to the chunky dills of my childhood. They are tangy, garlicky, and a little bit spicy. If I’m able to find smaller pickling cucumbers, I will pack them into the jars whole, as they stay crisper that way. But often, the only pickle-appropriate cukes I can find are quite large, making it necessary to cut them down to get them into the jars. If you’re using sliced cucumbers, do your best to stick to the 5-minute processing time, to minimize the softening effects that the boiling water can have.
MAKES 4 (1-PINT/ 500 ML) JARS
2 cups/ 480 ml apple cider vinegar
3 teaspoons pickling salt
8 garlic cloves, peeled
1 teaspoon red pepper flakes, divided 4 teaspoons dill seed, divided
2 teaspoons black peppercorns, divided
1 pint/ 600 g pickling cucumbers, left whole or sliced into spears
Prepare a boiling water bath and 4 regular-mouth 1-pint/ 500 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the vinegar, 2 cups/ 480 ml water, and pickling salt in a pot and bring the brine to a boil.
Add 2 garlic cloves, ¼ teaspoon red pepper flakes, 1 teaspoon dill seed, and ½ teaspoon black peppercorns to each sterilized jar. Trim off the blossom end of the cucumbers and pack them firmly into the jars. You don’t want to damage the cukes, but you do want them packed tightly.
Slowly pour the hot brine over the cucumbers in each jar, leaving ½ inch/ 12 mm headspace. Gently tap the jars on a towel-lined countertop to help loosen any bubbles before using a wooden chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings, and process in a boiling water bath for 5 minutes.
Let these pickles cure for at least 1 week before eating.
Note: Make sure to stick with pickling cucumbers (also called Kirby cucumbers) for this recipe. Using other cucumbers will often result in a disappointing pickle, as they don’t hold their structure as well. Also, don’t skip trimming off the blossom end. It contains an enzyme that can lead to limp pickles.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (pp. 127-128). Running Press. Kindle Edition.
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