canning and preserving Archive

DIY Grenadine, Chipotle Lime Salt & The PDX Food Swap

If I had a nickel for every time I started a post with the words “It’s been a busy week!”, I’d have at least fifty cents.

I probably do too much.

However, I happen to love my life and all the crazy things that I’m involved in. I love my job. I love wedding planning. I love being on the board of The Montavilla Farmer’s Market. I love coordinating the PDX food swap. I love working with and writing for Plate & Pitchfork.

And, of course, I love writing this blog.

But as I’ve said before, sometimes life gets in the way of writing (and cooking). I ate out a lot this week, as I had zero time to cook anything. It happens. I’m certainly not complaining, as it was a week full of awesome things such as: the DOC dinner at R. Stuart Wine Bar on Wednesday, the Blazers vs. Grizzlies game on Thursday, The Hunger Games on Friday, and The PDX Food Swap on Sunday.

So, then, I’m going to kill two birds with one stone. Meaning: I’m including two recipes in this post – one for Chipotle Lime Salt and one for Pomegranate Grenadine! I thought these recipes fit well together, as they are each simple DIY projects that would make great additions to any home bar. In addition, I happened to make both of these items for the PDX Food Swap.

The chipotle lime salt is as simple as it sounds: it’s a combination of salt, chipotle powder, and lime zest. It has revolutionized my margarita consumption (I might be drinking a chipotle-salt-rimmed margarita as I type this…) and I cannot wait to try this salt on popcorn, proteins, veggies, and more.

I had no idea that making grenadine was so easy. I’m sort of kicking myself for not making it sooner! This DIY grenadine is thick, sweet, and flavorful. It has a much deeper color than the hot pink grenadine you see in stores (and far fewer preservatives!). I’ve taken to using this grenadine in the place of simple syrup in a few different cocktail recipes, and it’s fantastic. Who needs boring old simple syrup when you have homemade grenadine on hand?!

Lastly, I want to thank everyone who came out to our Spring PDX Food Swap. I’m always amazed by the creativity of the Portland food community, and this event was no exception. I brought chipotle lime salt, grenadine, BBQ sauce, onion jam, and strawberry jam to swap – and I came home with arugula pesto, thai spiced peanut butter cups, kimchi, elderberry liqueur, limoncello, grapefruit marmelade, doug fir jelly, tomato jam, and more! My pantry is exploding with goodness.

So, there you have it – two recipes for the price of one. Life’s a blur, but it’s a good blur.

DIY POMEGRANATE GRENADINE SYRUP
(Adapted from The Kitchn)
Makes approx. 8 oz

1 cup unsweetened pomegranate juice (Pom brand is fine)
1/2 cup granulated sugar

Heat pomegranate juice and sugar in a small saucepan over medium heat. Allow the mixture to gently simmer, stirring occasionally, until the juice has reduce and the syrup is thick enough to coat the back of a spoon (30-40 minutes). Transfer syrup to a clean jar or container and store in the fridge. The syrup should last for 3-4 weeks.

CHIPOTLE LIME SALT
(Adapted from the Cozy Herbivore)

Ingredients:
3-4 tablespoons finely grated zest from organic limes (about 4 large limes)
1 cup quality coarse grain salt (kosher or sea salt)
3 tablespoons ground chipotle peppers

Method:
Preheat oven to 225 degrees. In a large bowl, toss together fresh lime zest and salt, squeezing the salt and zest between your fingers to release the oils from the zest. Mix together with your fingers until fully incorporated.

Line a baking sheet with parchment paper, Silpat, or foil. Bake The lime-salt mixture for 60-70 minutes, or until the zest is completely dried out (and crumbles easily).

Remove mixture from the oven, and allow to cool. In a small bowl, stir together the lime-salt and chipotle powder. Store in an airtight container.

And now you’re ready for a margarita! :)

Preserved Meyer Lemons

I’m home sick today, resting and recuperating from a long and busy week. My body is tired: my feet hurt, my head hurts, even my eyes hurt.

However, I’m really bad at taking sick days. I simply just don’t know how to be still, and I certainly can’t stay in bed and drink tea all day. I attempted to stay in bed today, but it didn’t happen. I was too tempted by the promise of a french press of coffee and a good book.

I trudged up the stairs to the kitchen with the intent of making coffee, and was nearly blinded by the sun streaming through the kitchen windows. Everything was bathed in light…it was just gorgeous. I made coffee and read Game of Thrones, and basked in the sunlight. The coffee warmed my stomach and the sunshine warmed my soul. Suddenly, I felt a lot better.

And then I saw my jars of preserved lemons, sitting on the counter and they looked so pretty with the light shining on them. They’ve been sitting on the counter for a week, taunting me. Preserved lemons take nearly a month to fully preserve, so for now I just have to look at the pretty little jars of lemons. I can’t actually enjoy them yet. For now, they’re just really lovely to look at.

Since they looked so lovely in the sunlight, I decided to take a few photos and share the recipe.

I’ve never made my own preserved lemons before, but I’ve cooked with them and enjoyed them in many a delicious dish. Preserved lemons are mainly found in the dishes from India, North Africa, and Morocco – but they can be used in a myriad of different dishes. I plan on using my preserved lemons in a number of different ways: lamb tagine, roast chicken, pastas, soups, salad dressings, and more.

PRESERVED LEMONS
Adapted from Burwell General Store
Makes 3 jars

Ingredients:

15-20 meyer lemons*
about a cup and a half of kosher (or pickling) salt
3 bay leaves (1 per jar)
15 black peppercorns (5 per jar)
3 pieces of cinnamon stick (1 per jar)
3 cardamom pods
6 whole allspice berries (2 per jar)

*You could use regular lemons, but I prefer Meyer Lemons. They’re a touch sweeter and I think they taste wonderful once preserved.

Method:

1. Wash the lemons. Slice off the top of each lemon and then cut the lemons into quarters, but only make each cut 3/4 of the way through the lemon so that the quarters do not fully separate. (See here for a visual). Rub salt into the cuts of each lemon.

2. Pour a 1/4 inch of salt into 3 clean and sterilized jars (enough to cover the bottom of the jar). Start packing lemons into each jar, and press each lemon down firmly so that it releases juice. Salt each layer between the lemons. Pack the jars with as many lemons as you can, pressing the lemons firmly to ensure they release juice. Add spices to the jar, salt the top, and seal the jar. Give the jar a good shake.

3. Leave the jars in a cool, dark place (Note: mine were in the sun, and I’ve since moved them!). Shake each jar once a day. The jar will gradually fill up with lemon juice over the next couple of days. If the jar doesn’t fill up to 3/4 full in the first 2 days, add some extra fresh squeezed lemon juice to the jar.

They lemons will be ready to use after a month, and should keep for up to one year. Enjoy!

Savory Onion Jam

Hello, everyone!

My heart is still bursting from all the good things that happened this week, and I feel the need to say thank you. I’d like to thank Leela Cyd again for her amazing photography skills and for featuring my kitchen on The Kitchn. I’d like to say hello (and welcome!) to any new readers that discovered my blog this week because of that post. And lastly, I want to say I’m humbled and honored by all of your responses to The Kitchn feature. I’m so glad you like my kitchen (and my bunny!).

It’s been quite the week at our house, and as a result, I’ve had zero time in the kitchen. Thankfully, I had a 3-day weekend (thank you, Presidents!) and so I took advantage of the extra time to dive into kitchen projects.

I will admit, I don’t do a lot of canning and preserving in the winter. I don’t grow a winter garden, and so my access to fresh and seasonal produce is somewhat limited. But, there are always onions. It seems that no matter what time of year it is, I can find boxes of onions at the farmer’s market. They grow year-round and they store well. Even in the dead of winter, onions are plentiful. So, I decided to preserve some onions. And let me tell you, making a big batch of savory onion jam is a great way to preserve onions.

I understand that onion jam might sound weird to some, but I promise you that it is totally delicious. Onion jam is somewhere between a fruit jam and a vegetable relish. It has hints of sweetness, but it’s also dark and savory. I got the idea to make the jam from my friend Beyth, who always brings a few jars of her onion jam to the PDX Food Swap. I’ve sampled her onion jam quite a few times and I’m always so impressed by its versatility. I’ve had onion jam on a grilled cheese sandwich. I’ve eaten it on a burger. I’ve had it paired with wine, cheese, and crackers. It never fails: onion jam is good with (almost) everything.

If you’re still not convinced, let me give you a few other ideas of how to use onion jam:

You can spread it on toast.
You could eat it with a bagel and cream cheese.
Try pairing it with steak. Or pork tenderloin sliders.
You could make a potato and rosemary tart with onion jam.
Make a salad dressing with it.
You could add it to rib-eye tacos.
You could include it on a pizza with fresh ricotta.

And so on and so forth…I think you get the idea. This is a very versatile little spread.

So, if you’ve got the itch to do a little canning or preserving this winter, I highly recommend this recipe. This particular recipe makes 4-5 jars, so it’s great for sharing (or keeping it all for yourself. I won’t judge.)

SAVORY ONION JAM WITH ROSEMARY
(Adapted from Serious Eats)
Makes 4-5 8 ounce jars

Ingredients:
3 pounds sweet yellow onions (about 10 large onions), peeled and sliced thinly
1/4 cup olive oil
6 sprigs of fresh rosemary
2 sprigs fresh (or dried) thyme
3 bay leaves
3 to 4 teaspoons kosher salt
1/2 teaspoon red chili flakes
Freshly ground black pepper
1/2 cup balsamic vinegar
1/4 cup red wine vinegar
1/8 cup red wine
1/2 cup honey
1/4 cup white sugar

Method:

Heat olive oil large pot or stock pot (with a tight fitting lid) over medium heat. When the oil is hot, add in onion slices and stir until all onions are coated in olive oil. Season with salt and pepper, and add in bay leaves, rosemary and thyme sprigs.

Place the lid snugly on the pot, and simmer the onion mixture for 15-20 minutes. The onions should have lost a lot of their liquid at this point.

Remove the lid and add in both vinegars, red wine, honey, and sugar. Add in a bit more black pepper, as well as the red chili flakes. Allow to simmer over medium-low heat, uncovered, until half the liquid is gone (about 20 minutes).

Once half of the liquid is reduced, remove the bay leaves, thyme, and rosemary sprigs. Taste, and add more salt (or sugar) if needed. Allow the mixture to simmer until the liquid is reduced and the jam is thick, dark, and sticky (30+ minutes). Be careful not to let the mixture burn.

Transfer to clean & sterilized jars. Seal the jars and store in the fridge. The jam will keep for 3-4 weeks. (Note: The original recipe says that you can preserve the jam via water-bath canning but I personally do not believe there is enough acid to safely can this jam. If you would like to keep the jam for a long time, I suggest freezing it.)

Meyer Lemon Curd & A Handmade Holiday

This post is only slightly different than my handmade holiday post from last year. I was reading over last year’s post (to gain inspiration for this year) and I realized that it said everything that I want to say. I liked it so much that I just decided to repost it for this year. However, I changed out the recipe – last year I made Spicy Brown Mustard, and this year I went with a Meyer Lemon Curd. In addition, I’ve updated and added to my list of homemade and DIY gift ideas. Lastly, I’ve included a few links to organizations that you can donate to in lieu of giving gifts. I think that about covers it, so please read below.

~~~

This time of year is just so overwhelming. It seems that every year, the advertisements get louder, the Black Friday lines get longer, and the things I love about Christmas are seemingly lost in the throes of American consumerism. It all just seems so Charlie Brown, if you know what I mean. And I get so discouraged by insanity of it all! I feel like I need my own personal Linus to come remind me what Christmas is all about.

At the end of the day, I believe that Christmas is about a Savior who came to earth. It’s as simple as that. And whether or not you share my beliefs on Christmas, I do hope that we can all agree that there is something disconcerting about the modern American Christmas. The holiday has become a hallmark of greed, materialism, stress, waste, and so much more. But it doesn’t have to be this way.

For the past few years, my family and I have participated in the phenomenon that is known as The Advent Conspiracy. The Advent Conspiracy is trying to change how we do Christmas. Their motto is simple: Love All. Spend Less. Give More. I was struck by the simplicity of the statement: so much truth in so few words. To expand upon the motto, essentially The Advent Conspiracy challenges people to change their Christmas spending habits. Instead of spending bunches of money on traditional gifts, they challenge people to instead use that money to do good. They do not suggest that you forgo all gifts entirely, rather they encourage people to give thoughtful and handmade gifts, the gift of time (i.e. babysitting for someone, cooking a meal for someone), and other such gifts. (For more info, watch their fantastic promo video here.)

So, my family and I have done just that. We’ve gotten really creative with our gifts – it’s usually a combination of handmade items, secondhand items, or things purchased from local businesses. There are no hard and fast rules, we just do the best we can. And maybe I’m crazy, but I take so much joy in the process. For me, this is what Christmas is all about (Ahem…Charlie Brown). It is about taking the time to invest in those that you love, to gift meaningful and thoughtful gifts, and to use your resources in a way that will benefit others.

That’s my reasoning for making a lot of my Christmas gifts, anyway. I’m not particularly crafty, but every year I challenge myself to try something new. This year, I’m making a few darling yarn wreaths, as well as Meyer Lemon Curd, Crema di Limoncello, Apple Butter, and a few other fun things that I’m not allowed to mention (yet). I haven’t personally tried all the recipes and/or crafts on this list, but they’re all on my list of “things to eventually make”.

I hope that you’re inspired this holiday season, and a happy handmade holiday to all of you.

A HANDMADE HOLIDAY ROUNDUP: GIFT IDEAS FOR YOU AND YOURS!

*Yarn Wreaths with Felt Flowers
*Homemade Creme de Menthe
*Grapefruit Cranberry Marmelade
*Crema di Limoncello
*Cute Little Marble Magnets
*Homemade Vanilla Extract
*The Cutest Little Holiday Snow Globes
*Moss Terrarium | Tiny Terrarium | Hanging Succulent Terrarium
*Chai Tea Mix
*Ina Garten’s Chipotle and Rosemary Spiced Nuts
*Hot Chocolate on a Stick
*Vodka Infusions (Rosemary Lavender & Rhubarb)
*Pumpkin Butter
*Basil & Wine Jelly
*Balsamic Fig Thyme Jam
*Hazelnut-Lavender-Coconut Granola
*Maple Cinnamon Granola
*(Really Cool) Vintage Tin Candles
*Spice Blend: Herbs De Provence
*Vanilla Sea Salt
*Homemade Curry Powder
*Slow Cooker Apple Butter
*DIY Reed Diffuser (Air Freshener)

WAYS TO GIVE TO OTHERS:
I highly encourage any/all of you to give back this holiday season. Here are just a few (of many) organizations that could benefit from your charitable donations:

Give a goat to a family in need (via Oxfam)
Clean Water for Haiti
The International Justice Mission
The Oregon Food Bank
Women for Women: The Women of South Sudan
Chickens for Christmas
No Kid Hungry: Share Our Strength

And finally, here’s one of my absolute favorite recipes for gift giving!

Meyer Lemon Curd
Confession: I’ve already posted recipes for Lime Curd and Grapefruit Curd on my blog, so at this point I think I’m what you’d call a “curd enthusiast”. But, my aunt gave me a whole bag of Meyer Lemons from her trees in Palm Springs, California. I had no choice but to make Meyer Lemon Curd!

1 and 1/2 Cups of fresh squeezed Meyer lemon juice* (from 10-12 lemons)
10 tablespoons of chilled unsalted butter, cut into 1/4 inch cubes
6 eggs, plus the yolk of one egg
Zest of 2 lemons (cut into large pieces for easy retrieval)
1 cup of sugar
1/2 teaspoon vanilla extract

*If using normal lemons instead of Meyers, you may need to add a touch more sugar.

Method:
Juice the lemons. Rolling the lemons with your palm on the counter will yield much more juice. Pour juice through a strainer or cheesecloth to remove any seeds and large bits of pulp.

In a saucepan, whisk the eggs (and yolk) together. Add in lemon juice and sugar, and whisk until well combined. Turn your stovetop on, and gradually heat up the mixture over medium-low heat, whisking constantly. Once the mixture is warm, turn the heat up to medium and add in the strips of zest. Next, begin to add the butter pieces, bit by bit, whisking the whole time. Continue whisking, adding butter all the time, until you’ve added all the butter. Continue whisking, being careful not to burn (or allow the eggs to curdle), and cook for 7-10 minutes, or until curd is thick and creamy.

Remove from heat and cool at room temperature for an hour. I put a piece of plastic wrap over it (so a film doesn’t form on top). Transfer to sterilized jars. These can be stored in the fridge for up to 3 weeks.

Slow Cooker Apple Butter (and an Apple Recipe Roundup)

You know what’s funny about the typical grocery store Red Delicious apple? The fact that, chances are, that apple is decidedly not delicious. They are mealy, waxy, and completely devoid of flavor or nutrients.

It is for this reason that I’ve been mostly ambivalent to apples my whole life. Sure, I’d eat apples if they were smothered in caramel or baked into a pie. But, for the most part, I avoided apples like the plague. Biting into a mealy apple is one of my least favorite things on the planet.

While bad apples are really bad, I’d argue that good apples are really, really good. Biting into a crisp, juicy apple is one of life’s simple pleasures. Last weekend, I attended the Portland Nursery’s Apple Festival and was overwhelmed by the sheer apple-ness of it all. The Apple Festival boasts 30+ varieties of local apples, all picked at the height of apple season. They offer apple tastings, as well as apple cider, caramel apples, apple pastries and so much more. Oh, and did I mention that they sell all the varieties apples for .99 cents a pound (!). It was like I died and went to apple heaven.

Naturally, I bought ten pounds of apples. I could have easily bought more, but I have a whopping two people in my household (and 5 pounds a person seemed reasonable?). After perusing and tasting the countless apple options, I finally settled on 6 pounds of King David apples (for canning) and 4 pounds of Winesaps (for eating).

From the outset, my plan was to make apple butter. I’m a sucker for a good apple butter, and I happen to think that apple butter tastes like autumn. I love that apple butter isn’t butter at all, it’s just glorified apple sauce — apple sauce that has been cooked down for hours and hours, until it is thick, dark, rich, and wonderful. I’d seen a few recipes for making apple butter in the slow cooker, and I was keen on the idea of filling my slow cooker with apples in the evening and then waking up in the morning to apple butter.

Let me tell you, waking up in the morning to the aroma of slow cooked apple butter is nothing short of magical. The whole house smelled like apples, cinnamon and cloves…and it was fabulous. Sadly, the apple butter wasn’t quite as thick and rich as I wanted it to be, so I wasn’t able to slather any on my morning toast. I finished cooking the apple butter that evening (after work) and I’ve been happily eating it ever since. And while eating apple butter is much different than biting into a fresh apple – making apple butter is a fantastic way to preserve the apple harvest. I plan on devouring as many fresh apples as I can over the next few weeks, but I now have multiple jars of apple butter to get me through the winter. A few jars might even end up as Christmas gifts…

So, then, happy apple season to you all! I hope you’re enjoying it as much as I am. I’ve included a roundup of some of my favorite apple recipes at the bottom of this post (and feel free to include any of your favorite apple recipes in the comments).

Slow Cooker Apple Butter
(Canning instructions for this recipe taken from Simply Canning)

5 lbs* of apples, peeled, cored, and cut into slices (*amount may vary, just slice enough to fill your slow cooker to the very brim)
1.5 cups sugar (I used a combination of muscovado and white sugar)
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon whole allspice berries (or ground allspice)
1/2 teaspoon ground cloves

Place apple slices in your slow cooker, and fill to the very brim. Pour sugar and spices over the top of the apples. Place the lid on the slow cooker and set the heat to low.

Allow apples to cook down on low heat for 10 (or more*) hours, stirring occasionally. For the last two hours of cooking, remove the lid (or place the lid on partially) to allow the moisture to cook off. Once the mixture is thick and brown, turn off the slow cooker. If you desire a smooth consistency, use a potato masher, immersion blender, or food processor to ensure the apple butter is smooth. (*Note, after I pureed my apple butter I allowed it to cook down for another hour as I like my apple butter really thick & dark).

If canning, pour apple butter into hot, sterilized jars and process in a water bath for 5 minutes. (*Note, please can at your own risk. Some sites say to process for 10 minutes, but please refer to official canning guides for processing times).

AND NOW, AN APPLE RECIPE ROUNDUP!
A few of my own apple recipes:
Pork and Apple Pot Pie with Rosemary Gruyere Biscuits
Raw Kale and Apple Salad
Whole Wheat Apple Muffins
Curried Quinoa and Apple Salad

A few apple recipes from other lovely people:
Whole Grain Pumpkin Pancakes with Apple Maple Compote
Roasted Apple and Butternut Squash Soup with Dill
Apple and Honey Challah
Dutch Baby Apple Pancake
Apple and Carrot Shortbread
Roasted Brussels Sprouts with Bacon and Apples
Baked Apple Donuts

Fire Roasted Tomato Sauce

I’m not making any claims that this is the best tomato sauce of all time. If you’re looking for the best tomato sauce of all time, you may want to consult Scott Conant, Mario Batali, or some other famed Italian chef. This isn’t one of those tomato sauces.

However, I can claim that this is a good tomato sauce recipe. A really good tomato sauce recipe – one that I invented myself, with a little help and inspiration from others. At the end of the day, it’s a basic tomato sauce made with the last of the ripe tomatoes from my garden.

All that to say, I’m not going to go on and on about tomato sauce as if I’m an expert on the subject. I’m not. But, I do have a few tricks up my sleeve when it comes to making (and using) tomato sauce. First of all, I figured out a way to make tomatoes peel themselves. You see, I hate (hate!) blanching, peeling and de-seeding tomatoes. It is a tedious and obnoxious task. So, then, I figured out that if you quickly roast the tomatoes underneath your broiler, the skins pretty much just come right off. I simply halve the tomatoes, sqeeze out the seeds, and then broil them for 8-10 minutes (or until the skins blacken and loosen from the tomato flesh). It’s a win-win situation: the tomatoes get a bit of smokiness from the ‘fire roasting’ and the skins come off easily. No blanching required!

Secondly – and this may sound painfully obvious – use high quality or heirloom tomatoes when making tomato sauce. Your sauce will taste as good as the tomatoes you put in it. Those sad, bruised, unripened Roma tomatoes at the grocery store? Don’t use those. It’s as simple as that.

And lastly, I want to share with you my new favorite way to enjoy tomato sauce: baked with rounds of goat cheese, and enjoyed with a fresh baguette. And yes, of course, I eat a lot of tomato sauce with pasta. But I made a giant batch of this sauce and was looking to use it in a number of different ways. And let me tell you, baking goat cheese in tomato sauce is dangerously delicious. I made it one evening while Nich was at work and I may have devoured it al by myself. Oops?

So, then, the actual recipe that I’m posting is for my fire roasted tomato sauce. But my helpful suggestion is to bake some goat cheese in that sauce. Just make sure that someone else is around to ensure you don’t gobble it all down by yourself. :)

FIRE ROASTED TOMATO SAUCE
(Inspired from recipes from Smitten Kitchen and Vie La Table)
5lbs of tomatoes
1 small carrot, diced
1 small onion, diced
1 stalk of celery, diced
2-3 cloves of garlic, smashed
1 bay leaf
1 Tablespoon butter
1/4 cup red wine
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 tablespoon dried basil
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon sugar
Pepper, to taste

First, halve the tomatoes (from top to bottom) and cut off stems. De-seed the tomatoes, by either squeezing them over a bowl (or trash can) or by using a spoon or your fingers to remove seeds. I find that fingers work best!

Turn on your broiler. Place halved tomatoes, skin side up, on a rimmed baking sheet (be sure to use a rimmed baking sheet, as there will be a lot of tomato juice!). Place baking sheet under the broiler and roast the tomatoes until the skins have blackened (about 8-10 minutes). Repeat this process until all tomatoes have been roasted. Set tomatoes aside and allow to cool. Once tomatoes are cool enough to handle, remove their skins and pour off any juices. The skins should come off very easily (the roasting does the work for you).

In a dutch oven or large pot, heat butter (or olive oil) over medium heat. Once butter is melted, add in onion, celery, carrot, and garlic and cook until the vegetables are tender and beginning to brown (10-15 minutes). Deglaze the pan with red wine, and add in the bay leaf, rosemary and oregano sprigs. Allow to simmer for a few minutes, and then add in the roasted tomatoes, dried basil, and salt & pepper. Allow to simmer over low heat for 30 minutes or more. The longer you let this sauce simmer, the better it will be. When you feel the sauce is ready, remove from heat. After 30 (or more) minutes, taste and adjust seasonings as desired. Blend with an immersion blender (or food processor) until smooth. Serve over pasta (or bake with goat cheese!). The sauce will keep in the fridge for a week (or more).

Preserving the Harvest: Pickled Green Beans with Rosemary and Lemon

This summer, I’m giving myself a crash course in preserving the harvest. I’m grabbing up fresh produce whenever I can and am trying my best to preserve the spoils of summer. There is so much goodness to be had, and I want to do everything I can to make sure I can enjoy this summer produce throughout the rest of the year.

That being said, this past week I found myself with five pounds of fresh, local green beans. I happily devoured a bunch of the green beans, of course (steamed, pan fried with brown butter, tossed in this incredible potato salad), but I knew I wanted to save a good portion of them for mid-winter eating. Because, the sad reality is that green beans don’t grow all year round (at least, they don’t in Oregon). And since I’ve made a commitment to do my best to eat seasonally and locally, green beans aren’t something I tend to eat in the winter months. The good news is, however, that I can preserve some of the harvest so that I have a few green beans to snack on all year long.

I decided to go about preserving the green beans in two different ways.

First, I froze a bunch of them. This takes little to no time, and is a fantastic way to preserve this particular veggie. Essentially, all you have to do is quickly blanch the green beans in boiling water, rinse them with cold water, pat dry, and separate them into various ziplock baggies for freezing (For a full post & instructions on freezing green beans, see this tutorial). Frozen green beans are great additions soups, stews, stir fry, curries and more. I’m sure that frozen green beans could even be used for the infamous Thanksgiving side dish, green bean casserole. :)

Secondly, I made a big batch of pickled green beans. I came across this lovely recipe for pickled green beans with lemon and rosemary. The recipe was simple, the flavors sounded perfect, and so I made (and canned) a big batch of them. I have to wait 3 weeks until I open the pickled green beans, so I can’t actually tell you how they taste yet…but I will say that they look fantastic! And I can’t imagine that the combination of green beans, lemon, garlic, and rosemary would be bad. In fact, I’m quite positive that these green beans will be nothing short of amazing.

I am pleased to say that after my preserving efforts, I have 4 pints of pickled green beans and 3 freezer bags full of green beans. Neither method took much time or effort, and now I have a stash of green beans to get me through the winter. Green beans are one of my favorite summer veggies, and I feel a sense of accomplishment knowing that I’ll have some to carry me through the winter.

If you’re interested in preserving some of your summer bounty, please see this fantastic website, which has over 85 different recipes for canning and preserving all sorts of different fruits and vegetables. .

Pickled Green Beans with Rosemary and Lemon
(Adapted from Urban Spork)
Note: While I normally like to write my own recipes, I am still learning all the tricks of canning and pickling and so I stuck close to the original recipe.

Equipment
4 pint sized jars with lids, sterilized

Ingredients
2 pounds green beans
4 sprigs fresh rosemary
4 large cloves garlic, peeled and roughly chopped (or 8 small cloves)
8 small strips of lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar (could use plain white vinegar as well)
3 Tablespoons pickling salt
2 Tablespoons sugar

Method:
Trim the ends of the green beans to fit inside the jars. Pack the green beans into the four jars and evenly divide garlic, lemon peels and rosemary among the jars.

Meanwhile, bring a large pot (canning or stock pot) of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2-4 minutes, stirring to dissolve the sugar and salt. Ladle the vinegar mixture into the jars, leaving a half inch of room at the top. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in a hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.