Making and canning your own salsa from scratch is much easier than you think – and a great way to use summer's best produce.
These mini-cheesecakes are served in 1/2-cup canning jars at Charcut Roast House, a popular Calgary eatery that specializes in charbroiled and rotisserie meats and charcuterie. Chef, owner and “Top Chef Canada” finalist Connie DeSousa shared this simple dessert recipe. In season, try substituting chopped fresh fruit or whole berries for the preserves.
Tomatoes in glorious abundance, loaded down on our garden vines and mounded up in big baskets at the store and roadside stands — now is the time to update an old-fashioned skill of canning this precious harvest. Nothing can beat the convenience of tomatoes processed in jars: just season for a side dish, simmer into a sauce, or toss into a soup or stew. Here's how to process a cannerful of tomatoes you'll more than appreciate in February.
Chutneys like this one add spice to cold meats, and their sweet-and-sour notes are rounded off nicely by cheese, especially cream cheese or a buttery Jarlsberg.
Their name makes them sound like they're mini-tomatoes, but tomatillos are actually relatives of the cape gooseberry. Look for fresh tomatillos in farmer's markets from late summer to early fall.
This Asian-inspired sauce is delicious on noodles and in Vietnamese-style soups – or even on pizza and burgers. It's wonderful made with crimson hot peppers or Sheppard peppers. If you want to boost the heat, add six to 10 red Scotch bonnet or habanero peppers, or 20 to 30 Thai bird's-eye peppers. If you use cayenne or red finger hot peppers, they should be hot enough on their own.
Fresh mint and white wine vinegar create a sweet, tangy jelly that's much nicer than store-bought ones. Once you try it, you'll see it goes with more than just lamb. Try it on zippy cheese canapés, in vinaigrettes or tossed with fruit. You can use any mint for this jelly; spearmint is milder, while peppermint is stronger. Or try lemon mint, pineapple mint, even chocolate mint – or a blend. Just do a taste-test of a small batch of the infusion first.
This simple method for cooking cheesecake means a less-fussy water bath and no cracked tops. Lining the underside of the slow cooker lid with paper towels keeps the moist heat in while also preventing condensation from dripping onto the cakes. If you use canning jars, these individual cakes are easy to take to a dinner party; just screw on the lids, tote them in a cooler and garnish before serving. Cost: $1.60/serving
These pickles are just like Grandma used to make and definitely better than store- bought. For the best size and crunch, look for small pickling field cucumbers, often found at farmer's markets or stands or in produce stores.
Savour the flavour of fragrant, ripe peaches all year long with a homemade jam that preserves the sweetness of this favourite stone fruit.
