Tag Archives: sauce

The Numbers Are In

294.  That is my “unofficial” jar count for the 2011 growing season.  I say unofficial because sometimes I gift a jar (or two) before I remember to write down how much a recipe yielded; other times, I just forget all together.

This year’s number is slightly less than what I had anticipated, but then I remembered I did not put up beans (thank you cucumber beetles) or whole tomatoes (due to having quite a bit left over from 2010).  Had I not cooked-down most of my tomatoes into sauce, and had not fought the worst bug battle to date, I’m sure my jar count would have surpassed 2010’s unofficial count of 342!

Here is a glimpse into my just-off-the-kitchen, perfectly polished, meticulously arranged, and precisely labeled dry storage/canning pantry.  In my dream home it would be an entire room!!!

What you don’t see is my upstairs closet packed pull of the remaining jars!  I couldn’t get a decent picture, so just imagine 19 dozen more jars neatly packed into ball half boxes, all labeled and dated!  Yeah, you could say I’m a little neurotic.

And encase you were wondering what delectable goodies fill those jars in waiting, I’ve got the rundown of what went into last year’s canner.

SAUCES & CONDIMENTS: vanilla maple & plain applesauce, spicy & plain pasta sauce, ketchup, and bbq sauce.

SOUPS & STOCKS: tomato-garlic, 10 bean, split pea, vegetable stock

JAMS, JELLIES & MARMALADES: strawberry-rhubarb jam, clementine marmalade, grape jelly, quince jam, love apple jelly, tropical peach jam, tomato jam, malibu peach jam, corncob jelly, vanilla-pear jam, raspberry-apricot jam, raspberry jam, cherry-vanilla jam, yellow tomato jam, apricot jam, white grape peach tea jam, and strawberry-blueberry-rhubarb jam.

CHUTNEYS & FRUIT BUTTERS: vanilla bean peach butter, quince-apple chutney, peach-apple butter, rhubarb chutney, and spring conserves.

PICKLED: chard stems, radishes, and dilly scapes.

SALSAS & TOMATOES: tomato salsa, peach salsa, summer salsa, stewed tomatoes, roasted tomatoes, and tomatillo salsa.

FRUITS & VEGETABLES: carrots, roasted eggplant (it’s almost pickled), beets, and peaches.

Yep, I think that covers just about everything!  I may revisit this post (at another time) to link the recipes.

After skimming over all of those tasty titles, you may have noticed that a large number of them have yet to make it onto the blog.  Lets just say I’ve got plenty of future posts at the ready!  Who knows, maybe this will be the year I finally catch up… but I wouldn’t bet the farm! :P

Images and content copyright © 2009-2012 Danielle R Limoge.

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Spicy Quince Apple Chutney

Early October I paid a visit to Nissleys, a favorite local vineyard.  While taking the self-guided tour of the grounds and winery, I ended up getting into a conversation with one of the horticulturists; it was bound to happen, he was wearing a tie-dye shirt and I had on a patchwork skirt.  We talked about stink bugs, a new species of fruit fly, and of course, food preservation.  Turns out he knew a jam guru that puts up thousands of jars a year.  Wow!  While trading insider tips, we ended up on the subject of quince.  I had never seen a quince, let alone worked with one, but it just so happened they were about to go into season!

Quince are a green fruit with a flavor combination similar to an apple and a pear.

Ten minutes after arriving home I was on the phone with my local orchards.  Jack pot!  Cherry Hill had them and they would be ready for harvest in about a week.  This gave me plenty of time for a bit of recipe research!

Spicy Quince Apple Chutney

2 lbs quince, peeled, cored, and chopped into 1″ pieces.  THAT was the biggest pain in my a$$!  Of course, the very next day I happened upon this tutorial.  Thank you Murphy.  You and your law can suck it!  :/

4 lbs tart cooking apples, peeled, cored, and chopped  (I used a mix of Winesap and Honey Crisp.)

3/4 cup water

3 Tbsp grapeseed oil

2 Tbsp mustard seeds

2 Tbsp cracked black pepper  (I used whole peppercorns and my mortar and pestle for this task.)

1 Tbsp fenugreek seeds

1 Tbsp ground cumin

1 Tsp turmeric

half bulb of garlic, minced

3″ piece of ginger, grated

5 Chinese 5-color peppers, seeded and minced  (They are a very small, hot pepper I grew this year.)

2 purple beauty peppers, seeded and chopped

2 cups cider vinegar

1 Tbsp pickling salt

2-1/3 cups light brown sugar

Place quince and water into a medium pot and bring to a simmer; cook covered until soft.  This took me about 40 minutes, but may take as little as 20 minutes or as long as 90, so don’t wonder too far!  Strain and set aside.

While your quince are cooking, begin to prep your remaining ingredients.  Once your ginger is grated, garlic is minced, etc, add the oil to a large sauce pot and turn the heat to med.  Add the mustard seeds and cook ’til they begin to pop.  Add the remaining spices (except for the salt) and stir constantly for 2 minutes.  Important PSA: Keep your face AWAY from the spicy steam unless you enjoy lung-burning, tear-induced, coughing fits, that hinder one’s ability to to breathe for the next 2 minutes.  I’m just sayin’.

Add garlic, ginger, and peppers, cook for another 2 minutes.  Stir in the apples and mix well, then add the vinegar, sugar, salt, and quince.

Stir the chutney, combining all the ingredients until the sugar has dissolved.  Bring mixture to a simmer and cook uncovered for about 2 hours, stirring occasionally.  If your chutney is thickening too fast, add a bit of water.

When you have about 30 minutes remaining on your chutney, begin preparing your jars.  Keep hot, sterilized jars in a warm oven (200°F) until you are ready to ladle in your chutney, leaving 1/2″ headspace.  Remove air bubbles, add two-piece adjustable lids to fingertip-tight, and process in a boiling-water canner for 10 minutes, or for your recommended altitude processing time.

H2H’s recipe yielded her 8 half-pints, I ended up with 14!  I did not change any quantities; however, I used an apple peeler which resulted in a less chunky 4 lbs of apples.  The end result was delicious and I’ve been enjoying it paired up with pan-fried crispy tofu!!

Images and content copyright © 2009-2011 Danielle R Limoge. Recipe adapted from Hitchhiking to Heaven.

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Eggplant Marinara

The end is near.  Tonight’s forecast is calling for freezing temperatures.  This makes me sad.  Very, very sad.  The only silver lining is the sweet anticipation of those soon-to-be-arriving 2012 seed catalogs.

Knowing my summer-loving nightshade vegetables will not survive after tonight’s freeze,  I began harvesting all the remaining peppers, eggplants and tomatoes.  (I only had one tomato since late blight and flooding really took a toll on my garden this year.)  Now, what does one do will all those veggies?  Why one makes eggplant marinara of course!

Eggplant Marinara - yields approximately 4 quarts of sauce

5 ping tung eggplants, sliced into 1″ rounds, about 2 pounds

4 purple beauty peppers, chopped – these are a smaller variety, so 2 medium peppers will work just as well.

1 onion, chopped

4 large cloves of garlic, sliced

1 qt canned tomatoes, I used my Amish paste

1 qt tomato sauce, you can substitute a 29 oz can of tomato sauce if you don’t can your own

6 oz tomato paste

1/3 cup brown sugar

several sprigs fresh oregano, chopped

a handful fresh basil, chopped

1 cup red wine

1 tbsp fresh-ground pepper corns

2 tbsp salt

olive oil

In a large sauce pot, heat olive oil over medium heat; sauté onion and garlic ’til onion is translucent, 3-5 minutes.  Add canned tomatoes (along with their liquid), peppers, eggplant, tomato sauce, tomato paste, brown sugar, wine, basil, oregano, salt, and pepper.  Bring to a boil, then reduce heat, cover and simmer for 30 minutes.

Remove from heat and allow to cool a bit before puréeing with an immersion blender.  Ladle into quart containers and freeze.

I really enjoy this sauce on a bed of freshly made pasta, rice, or lentils.

Images and content copyright © 2009-2011 Danielle R Limoge.

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Filed under Spices & Sauces, Vegan, Vegetarian