Pickled Seckel Pears

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    Seckel Pears are tiny pears, with a chubby, round body, small neck, and short stem.  They are green in color, with a soft maroon blush. The smallest of all commercially grown pears, Seckels are exceptionally sweet. So sweet in fact, that the bite-size morsels are sometimes called "sugar pears."

    After pickling, the pears can be eaten right away, but they'll continue to become more flavorful over time. These petite pickled pears taste best when firm, so be sure to eat them within one month. After that the flesh will become softer and might start to discolor. 

   These lightly-spiced pickled pears are a beautiful addition to a cheese plate, and wonderful with roast meats, especially milder meats like chicken and pork. 

Makes about 1 quart, depending on the size of the pears

• 1 1/2 pounds Seckel pears (about 9) 
• 2 cups apple cider vinegar
• 1 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 tsp sea salt or kosher salt
• 1 tsp black peppercorns (or mixed peppercorns such as pink, green, white and/or black)
• 1 cinnamon stick
• 1 bay leaf
• 1 star anise 
• 6 whole cloves

1. Wash pears well. You can use a vegetable peeler to peel them if you'd like, but they look very pretty in jars with their peels left on.

2. Make a brine in a non-reactive pan by combining the remaining ingredients. Bring to a boil, stirring to dissolve the sugars, then reduce to a low heat; just enough to keep it warm while you finish prepping the pears.

3. Prick a dozen holes in each pear, so their skins won't crack or burst in the hot brine. No need to make it perfect. Just rotate the pear while quickly poking holes in the surface of the pear, here & there, with a toothpick or skewer.

4. Add all of the pears to the hot brine at once. Bring the liquid back to a boil, then reduce heat and simmer for 8-10 minutes, or until the pears seem soft when pierced with the tip of a knife.

5. Remove the pan of pickled pears from the heat and let them cool. Once cool, gently spoon the pears into a jar and then carefully pour the brine over the top of them. 

6. Place a lid on the jar and store it in the refrigerator for up to one month.

Pear Mincemeat (Vegan-friendly)

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Mincemeat traditionally contains beef and/or beef suet, but this recipe contains neither.

It uses pears instead of the more traditional apples, and has a few shortcuts to make this an easy project on a weeknight. All of the ingredients are added to one pan and cooked 20-30 minutes until thick. Most mincemeat recipes also contain brandy or other spirits, but you can leave it out if you'd like. The main ingredients that give mincemeat it's festive flavor are still here, like cinnamon, cloves and citrus.

Use this recipe to make one pie, or for a variety of baking projects, like cookies, tarts and turnovers, or served with cheese & crackers. 

Makes one big pint (about 18-20 ounces)

• 4 medium-size unripe pears, cored & chopped (peeling optional)
• 2 medium or 3 small lemons, zested and juiced
• 2/3 cup white sugar
• 2/3 cup brown sugar
• 1/3 cup currants (or raisins)
• 1/3 cup apple cider
• 1 Tablespoon candied orange peel*, chopped
• 1 heaping Tablespoon Pumpkin Pie Spice** 

         * Can substitute fresh orange peel

         **IF YOU DO NOT HAVE Pumpkin Pie Spice, add:

• 1 tsp ground cinnamon
• 1 tsp ground ginger (or 1" long piece of fresh ginger root, peeled & chopped)
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice 
• 1/2 tsp ground nutmeg

• Optional: 2 Tablespoons brandy

1.) Place all ingredients in a large, heavy-bottomed, non-reactive pan. 

2.) Stir well to combine.

3.) Bring to a boil over medium heat, then reduce heat to a simmer and cook for 20-30 minutes, or until thick.

 4.) If desired, add a splash of brandy. If you add brandy before cooking, the alcohol will cook out. If you add it at the end of cooking, it will retain more of the booziness.  

5.) Store mincemeat in the refrigerator for up to 3 months, or in the freezer for 6 months.

 6.) If you'd like to store this in your pantry, spoon the mixture into a pint jar, leaving 1/4" headspace, then remove air bubbles using a chopstick or plastic knife blade. Wipe rims spotlessly clean. Place a seal on the jar, and then screw a band on until it's finger-tight.

10.) Process for 10 minutes in a Boiling Water Bath then turn off heat, and let sit for 5 more minutes. Remove the jar from the kettle and let it sit in a draft-free place overnight. 

Article & photos: Making Pear Mincemeat and Pear Mincemeat Turnover idea

Bosc Pear-Cranberry-Orange Sauce

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   For a new twist on traditional Cranberry Sauce, it couldn't be much simpler than this. Once you make this fresh version, you probably won't buy canned or pre-made cranberry sauce ever again. I especially like the way the cranberries crackle & pop as they're cooking!

  I've made the Cranberry~Orange Relish recipe on the back of the bag of some brands of big-name fresh cranberries, but this recipe is much different because it skips the step of chopping the orange peel (yet still has that great orange flavor.) It offers plenty of variations. And it contains pears, which I adore. Oh, one more major difference: this recipe includes cooking the cranberries, which reduces their acidity and results in a smoother consistency -- better for spreading on those post-Thanksgiving turkey sandwiches. 

  I have plenty of other ideas for using Bosc Pear-Cranberry-Orange Sauce...see below*.

Makes 3 pints, or 6 half pints

• 1-12 ounce bag fresh or frozen whole cranberries (~3 cups)
• 3 fresh pears, cored and chopped, peeling optional (~3 cups)
• 1-1/2 cup white sugar
• 1 cup orange juice
• 1/2 teaspoon ground cinnamon

Optional, add one or more of the following:

1/4 cup raisins, 1/4 cup currants, 1 tablespoon orange or lemon zest, 1 tablespoon candied (chopped) orange peel, 1 tablespoon chopped crystallized ginger root, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, pinch of ground cloves

~~~~~~~~~

1.) Rinse cranberries and pick through them, discarding any that look old/shriveled.

2.) Combine all main ingredients in a large, heavy-bottomed, non-reactive pan. In other words, don't use an aluminum, copper, or cast iron pan when cooking with high acid foods. If you are using any of the optional ingredients, add them after you have finished mashing (step 4).

3.) Bring to a boil, stirring to dissolve the sugar.

4.) Reduce heat and simmer, stirring occasionally, for about 10 minutes. Once the cranberries start to pop, you can mash them a bit with a potato masher or the back of a large spoon, but it isn't necessary. If you want a chunkier sauce, stir but don't mash the mixture.

Because of the high levels of natural pectin in the cranberries, the sauce thickens quickly once the cranberries skins have started to (audibly) burst. The sauce should be finished cooking within 5 minutes after the cranberries have popped, so be prepared to remove your pan from the heat.

The cranberry sauce will keep for 3 months in a tightly covered container in the refrigerator, or 6 months in the freezer.

To process: if you want to keep it for even longer, you can process the sauce by first ladling it into clean jars, leaving 1/4" headspace . Next carefully run a table knife around the edges to remove any air bubbles (or use a chopstick to pop the air bubbles instead.) Wipe rims spotlessly clean. Place a sealing lid on the jar, and then screw on a band finger-tight.

Process in a boiling water bath 10 minutes for half-pints, 15 minutes for pints. Remove the jars from the kettle and let them sit in a draft-free place overnight.

Store in a cook dark place for up to one year. Refrigerate and use within a month of opening. 

If by any chance, a jar fails to seal, store in the refrigerator and use within 3 months.

*Ideas on how to use Bosc Pear-Cranberry-Orange Sauce in other recipes:

• Whir in a blender with your favorite vinaigrette recipe to make a sassy salad dressing.
• Incorporate a bit into a smoothie for extra Vitamin C.
• Put a dollop on your non-fat yogurt.
• Spoon over vanilla ice cream.
• Add a dab to dress up a slice of plain cheesecake.

Step-by-step photos for Bosc Pear-Cranberry-Orange Sauce

Lemony-Ginger Pear Preserves

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    Use green unripe (or slightly ripe) Bartlett pears for this recipe. You want the pears to hold their shape not only when they're shredded, but when they're in the preserving pan and in the jar....and later, on your toast!

These 4 flavors are so intriguing together. The subtle sweetness of pears are exactly what's needed to deliver the sweet-tart spicy delight of lemons & ginger combined.  If you like lemons and love ginger, you're going to absolutely adore these pretty preserves.

    And guess what? As is the case with most of my preserving recipes....no pectin necessary!

Makes ~ 4 half pints

2 lbs (about 4) green, mostly unripe Bartlett pears

2 lemons, zested & juiced (approx. 1/3 cup of juice)

2 cups granulated sugar

2/3 cup candied/crystallized ginger root, coarsely chopped  (4 ounces)

Note: Prepare lemons first, because you'll want to be able to pour the lemon juice over the pears (in the preserving pan) as soon as possible after you shred them to prevent oxidation. Oxidation is what causes browning, which isn't harmful, but you still want to prevent it for flavor, texture and esthetic reasons.

1.) Zest lemons, and set aside lemon zest, then squeeze juice from lemons. Tip: Rolling the lemons on the counter firmly before juicing will soften them and enable you to extract the most juice.

2.) Wash, then quarter and core pears, and run them through the food processor fitted with a shredding blade. (If you are going to double this recipe, either work very quickly or do this in two separate batches to prevent the shredded pears from browning before you can get them into the preserving pan and combined with the lemon juice.)

3.) Combine pears, lemon juice, and lemon zest in a heavy-bottom non-reactive pan, then add sugar and chopped ginger. Stir together just enough to combine all ingredients.

4.) While stirring gently, bring to a boil over medium-high heat just until sugar is dissolved, which should only take a few minutes, then reduce heat to a simmer.

5.) Simmer for approximately 20-30 minutes, or until pears have softened slightly but the syrup has thickened. You want the shredded pears to still be a bit firm so they hold their shape in the preserves.

6.) Once desired thickness has been achieved, remove the preserving pan from the heat then spoon mixture immediately into hot sterilized jars, leaving 1/4" headspace if you plan to seal them in jars, or 1" headspace if you plan to freeze them instead.

7.) Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them, then wipe rims of jars spotlessly clean.

8. At this point you can cover jars with tight-fitting lids and either :

a.) store in the refrigerator for up to 3 months or

 b.) store in the freezer for up to 6 months or

c.) you can create a shelf-stable preserve that won't need refrigeration by processing. Just follow the next 2 steps:

11.) Wipe rims clean, place lids atop jars, then screw on bands until they're finger-tight.

12.) Process for 10 minutes in a Boiling Water Bath.

Find more delicious pear recipes at USA Pears!

Step-by-step photos of the Lemony-Ginger Pear Preserves process

Brown Sugar~Pear Butter

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    Use golden ripe Bartlett pears for this recipe, not green ones. This is the perfect opportunity to use up pears that might be getting a bit soft. This rich and complex Brown Sugar~Pear Butter recipe is perfect for spreading on toast, but try it with whipped cream cheese on a bagel, or in recipes, like layering it in the middle of oat bars or  to top off Jam Thumbprint-type cookies.

    Nothing says autumn is in the air like the heady scent of Pear Butter simmering on the stove. When you're making it, keep in mind this recipe is easily doubled or tripled, so if you have a large enough heavy-bottomed preserving pan, I strongly suggest you make a big batch. It'll soon become a family favorite! 

    Some fruit butter recipes call for adding quite a bit more liquid (cider or water) to the fruit, but this one doesn't. This recipe requires a very small amount of water...just enough to keep the fruit from sticking. Adding more water will dilute the fruit butter and require more cooking time as well.

Variation: If you like vanilla, you'll love the option of adding it to this recipe. Brown Sugar & Vanilla are naturals together!

Makes approx. 3 half pints

3 lbs perfectly ripe Bartlett pears, about 5 large pears (no brown spots or bruises please)

1/4 cup water

1-2 cups brown sugar, more on this in step 7 of the directions

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground allspice

1/8 tsp ground cloves

Optional: 1/2 vanilla bean (or 1/2 tsp vanilla extract if you don't have a vanilla bean)

1. Wash, then quarter and core pears, placing them in a heavy-bottom preserving pan as you work.

2. Add 1/4 cup water. Do not add more liquid, the pears will create liquid as they cook!

3. Bring to a simmer over low heat, then cover tightly with a lid to keep heat and moisture in.

4. Simmer for approximately 20 minutes, or until pears have softened, then remove pan from heat.

5. Mash pears with a potato masher until they are mushy (approximately 15-30 seconds.)

6. Place food mill over a bowl, then scoop pear mush into the food mill. Crank away until all that remains in the food mill is a small amount of pear skins/peels. Discard or compost the skins. 

7. Measure the pear puree back into the preserving pan, keeping track of the amount of pear puree you end up with because you'll want to add half that much brown sugar to the pear puree mixture. (For example, for 2 cups of pear puree, you'll add 1 cup of brown sugar.)

 8. If using a vanilla bean, add it now, then add the remaining spices into the pear puree mixture. Stir well to combine.

9. Cook approximately one hour over low heat, simmering constantly. It will be more of a burble than a simmer, because of the  thickening nature of the pear butter.

10. Once desired thickness has been achieved, remove the preserving pan from the heat and, if using the vanilla bean, remove it and split the bean down the middle with a sharp knife. Using the edge of the knife, scrape the tiny seeds back into the pear butter, and stir well.

Helpful tip: If you are using vanilla extract instead of a vanilla bean, add it at the end of the cooking process, when you would normally be removing the vanilla bean. If you add the vanilla extract before cooking, much of the vanilla flavor will be diminished.

 11. Using a wide-mouth funnel, spoon pear butter immediately into hot sterilized jars, leaving 1/4" headspace.

12. Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them before wiping rims clean. 

 At this point you can either  cover jars with tight-fitting lids (and store in the refrigerator for up to 3 months, or in the freezer for up to 6 months) or you can process by following these steps:

13. Place a sealing lid on the jar, screw on a band until finger-tight then wipe jar rims spotlessly clean with a dry paper towel.

14. Process for 15 minutes in a Boiling Water Bath. (If needed, add extra hot water to be sure jars are completely submerged before covering Boling Water Bath Canner with the lid.)

15. Remove jars with a jar-lifter and place on a towel on the counter in a draft-free place. Let rest for 24 hours, then check for proper seal before storing.

16. If jars lids seal, store them in a cool, dark place for up to one year.

Note: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

Find more delicious pear recipes at USA Pears!

Step-by-step photos of Brown Sugar~Pear Butter process

Plum Jelly (with added pectin)

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    This version of Plum Jelly contains added pectin. One of the benefits of using pectin, whether commercial or homemade from green (unripe) apples, is usually a firmer jelly and a shorter cooking time. Some people believe this shorter cooking time guarantees a fresher-tasting jelly, while others think the added pectin dilutes the pure fruit flavors, or changes the taste in general.

I prefer to use a Steam Juice Extractor to get the maximum amount of tasty juice from the plums. It processes a large amount of fruit with a minimum amount of hassle, and the resulting pure fruit juice is rich and thick with a luscious viscosity that makes it perfect for jelly.

If you prefer a more natural jelly and don't mind spending the extra time it takes to watch for the jelly to reach the jelling stage, try my recipe for "Perfect Plum Jelly (without using pectin)".

Btw, this is considered a reduced-sugar recipe. 

Makes ~6 half-pints 

•         6 cups fresh plum juice 
•         8 Tbs powdered pectin* 
•         4 cups sugar 

1.) Pour juice into a heavy-bottomed preserving pan. Gradually stir in pectin with a whisk.

2.) Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

3.) Add sugar, stirring to dissolve.

4.) Return mixture to a full rolling boil, then boil hard 1 minute, stirring constantly.

5.) Remove from heat. Skim foam from the jelly of neccesary and ladle the jelly into clean warm jars, leaving 1/4" of headspace. 

6.) Wipe rims, then place lids on jars. Screw bands onto jars until finger-tight and process for 10 minutes in a Boiling Water Bath. 

7.) After processing, set jars aside to cool undisturbed for 24 hours. Check seal, and it it's concave, store in a cool dark place for one year. If seals didn't take (or if they pop back up when you press down on them) just stick the jar in the fridge.

*Pectins vary by brand. All commercial pectins will come with instructions for making jelly. Please refer to them. For this recipe I used Ball "Classic" Pectin.

Step-by-step photos of making Plum Jelly

Perfect Plum Jelly (without using pectin)

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    This Perfect Plum Jelly doesn't need added pectin. There is natural pectin in the plum pits & skins, and in the fresh lemon juice that I add while cooking. I prefer to use a Steam Juice Extractor to get the maximum amount of tasty juice from the plums. It processes a large amount of fruit with a minimum amount of hassle, and the resulting pure fruit juice is rich and thick with a luscious viscosity that makes it perfect for jelly.

If you prefer very firm jelly, you might want to check out my recipe for "Plum Jelly (with added pectin)". If you prefer not to use a commerically-produced pectin, you can make your own pectin with green (unripe) apples, but that's a whole 'nother blog post. One I haven't had the time to write yet.

Makes ~8 half-pints 

•         8 cups fresh plum juice 
•         6 cups sugar 
•         4 TBS lemon juice (strained) 

Bring all ingredients to a boil in a preserving pan, stirring constantly while the sugar is dissolving.

Once the sugar has dissolved, bring the jelly to a full rolling boil that cannot be stirred down. It could take anywhere from 10-30 minutes of boiling to make jelly, depending on the consistency of the plum juice you use and the amount of natural pectin found in the fruit. Note: Slightly unripe fruit has more pectin than fruit that is too ripe.

Dip a spoon into the boiling jelly. As it nears the jellying point it will drop from the sides of the spoon in 2 drops. When the drops run together and slide off in a solid sheet form the sides of the spoon, the jelly is finished and should be removed form the heat at once. (If you have a candy thermometer, the jelly will need to be about 220 degrees, sea level.)

Remove foam from the jelly and ladle the jelly into clean warm jars, leaving 1/4" of headspace. 

Wipe rims, then place lids on jars. Screw bands onto jars until finger-tight and process for 10 minutes in Boiling Water Bath. 

After processing, set jars aside to cool undisturbed for 24 hours. Check seal, and it it's concave, store in a cool dark place for one year. If seals didn't take (or if they pop back up when you press down on them) just stick the jar in the fridge. 

Step-by-step photos of the process

Best-ever Bread & Butter Pickle Slices

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 When some people think of their grandmother's refrigerator crock pickles, these sweet, crunchy and tangy pickles are the ones that come to mind.

The onions and sweet peppers give these Bread & Butter Pickle Slices a great depth of flavor. Really, these aren't just cucumber pickles...they're more like the most irresistible assortment of pickled mixed vegetables you've ever had.

Yummy on burgers & sandwiches, and lovely on a relish tray too. 

Like most pickles, you might want to let these sit for a few weeks for the flavors to blend, but we've been known to eat them within hours of eating them!

Makes 8 pints - use wide-mouth jars for easy packing.

• 3-4 dozen medium pickling cucumbers
• 4 medium white onions, peeled and sliced
• 1 green bell pepper, sliced in narrow strips
• 1 red bell pepper, sliced in narrow strips
• 1/2 cup pickling salt
• 4 garlic cloves, peeled and coarsely chopped
• 3 cups white vinegar (or apple cider vinegar, or a combination)
• 5 cups white sugar
• 2 TBS mustard seed (yellow or brown, or a combination)
• 2 tsp celery seed
• 1 tsp ground turmeric*
• 1/4 tsp cayenne pepper
• 3 TBS pickling spices (in a muslin bag) 

Wash cucumbers and slice thin. Combine cukes, onions, and peppers in a large bowl. Sprinkle with the pickling salt, and mix all ingredients together with your hands. 

Add approximately one trayful of ice and mix the ice cubes in with the pickle mixture. Add another tray of ice over the top. Let sit for 3 hours, adding more ice as ice melts. This is an important step, so do not skip it! 

While the pickles are soaking in their ice water bath, make the sweet-syrupy brine mixture by combining vinegar, sugar and remaining spices in a very large stockpot or preserving kettle. Bring to simmer, heating and stirring only long enough to dissolve sugar, then drop muslin bag full of pickling spices into hot brine, remove pot from heat and set aside.

After the 3 hour "ice & salt treatment", drain the vegetables and discard the salty water. Add the cuke-vegetable mixture to the brine in the large kettle, and bring to a boil. Once the entire mixture has come to a boil, stir to combine everything and the mixture is ready to ladle into jars. (You're not cooking the vegetables, just bringing the brine to a boil.) 

Before spooning the mixture into jars, sprinkle some of the coarsley chopped garlic into each jar. Then using a slotted spoon, and a wide-mouth funnel, spoon the cuke-vegetable mixture into jars and pack well. After ALL of jars have been packed, use a ladle and fill the jars with brine, leaving 1/2" of headspace. 

NOTE: Brine will be sticky and because of the turmeric, it might stain. Protect work surfaces if you are worried about staining. 

Using a chopstick or a plastic knife blade, remove any trapped air bubbles. Wipe rims, then place lids on jars. Screw bands onto jars until finger-tight and process for 10 minutes in Boiling Water Bath. 

After processing, set jars aside to cool undisturbed for 24 hours. Check seal, and it it's concave, store in a cool dark place for one year. If seals didn't take (or if they pop back up when you press down on them) just stick the jar in the fridge. The vinegar will keep them preserved as long as you keep them cold.

*Sometimes using ground spices in brine can cause cloudiness. I haven't had issues with the ground turmeric in this recipe, but I still thought I should mention it.

Step-by-step photos

British-style Pickling Spice Blend

1 TBS coriander seeds

1 TBS mustard seeds

1 TBS black peppercorns

1 TBS cloves

3 dried red chiles

3 dried bay leaves

1" (2.5 cm) piece dried ginger root

1" (2.5 cm) piece cinnamon stick

Mix all ingredients until well-blended and store in an airtight container in a cool dark place.

Basic Pickling Spice Blend

2 TBS coriander seed

2 TBS black peppercorns

2 TBS mustard seed

1 TBS allspice berries

1 TBS ground mace

1 TBS whole cloves

1 teaspoon red chile pepper flakes

1 teaspoon ground ginger

2 small cinnamon sticks, crushed or broken into pieces

2 bay leaves, crumbled 

Mix all ingredients until well-blended and store in an airtight container in a cool dark place.

Note: Ground spices tend to make brines a little cloudy. If this bothers you, only use the whole spices in the recipes. In the case of the ground ginger, use a small piece of ginger root in your recipe instead.

Pickling Spice Blend for Crab & Shrimp Boils

1 tablespoon mustard seeds 1 tablespoon black peppercorns 1 tablespoon whole cloves 2 teaspoons whole allspice 2 teaspoons coriander seeds 2 teaspoons dill seeds 1 teaspoon ground ginger 1 teaspoon celery seed 1 teaspoon dried oregano 5 dried bay leaves 1/2 teaspoon red chile flakes (optional)

Mix all ingredients until well-blended and store in an airtight container in a cool dark place.

Note: Ground spices tend to make the brine a little cloudy. If this bothers you, use a small piece of ginger root in your recipe instead. 

Pickling Spice Blend for Fish (such as salmon & herring)

• 2 Tablespoons yellow mustard seed
• 2 Tablespoons brown mustard seed
• 2 Tablespoons coriander seed
• 2 Tablespoons allspice berries
• 2 Tablespoons black peppercorns
• 2 Tablespoons fennel seed
• 2 Tablespoon dill seed
• 2 teaspoons whole cloves
• 2 teaspoons celery seed
• 1 teaspoon red chili flakes
• 8 small bay leaves, crushed
• 1" section dried root ginger root or 1 teaspoon ground ginger

Mix all ingredients until well-blended and store in an airtight container in a cool dark place.

Pickling Spice Blend (for spicy dill pickles)

• Ingredients
  
  
• 2 tablespoons mustard seed
• 1 tablespoon whole allspice
• 2 teaspoons coriander seeds
• 2 whole cloves
• 1 teaspoon ground ginger
• 1 teaspoon dill seed
• 1 teaspoon dried red pepper flakes
• 1 bay leaf, crumbled
• 1 cinnamon stick (2 inches)

• Mix all ingredients until well-blended and store in an airtight container in a cool dark place. 
• Note: Ground spices tend to make the brine a little cloudy. If this bothers you, use a small piece of ginger root in your recipe instead. 

Pickling Spice for Charcuterie

Adapted from "Charcuterie" by Michael Ruhlman and Brian Polcyn

Time: 10 minutes

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces
24 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

1. Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.

2. Combine with other spices, mix. Store in tightly sealed plastic or glass container.

Yield: 1 cup.

Banana-Pineapple Jam

     Banana-Pineapple Jam is amazing on toast, but if you really want to get creative, use it as a crepe filling with -- do I dare say it -- Nutella. There goes my diet. Might as well tell you now that it's lovely on pancakes and waffles too. Or add a couple spoonfuls to your morning yogurt smoothie, or just do like I do...grab a spoon and scoop out  a dollop and pop it in your mouth. You'll wonder why it took you so long to discover how tasty "preserved" bananas can be.

2 pounds (about 7 medium-size) perfectly ripe Bananas,  no brown spots

1 Pineapple, peeled, cored and chunked

3 cups  white sugar  

1 lemon, zested and juiced

Peel and slice bananas, and add all remaining ingredients together in a large preserving pan. 

Bring to a boil, stirring often, and then reduce to a simmer for the next 20 minutes. While the mixture is simmering, use a potato masher, or large sturdy slotted spoon, to periodically mash the fruit down, between bouts of stirring to prevent any preserves from sticking.

Spoon into hot sterilized jars and seal as usual. Process for 15-20 minutes in a Boiling Water Bath.

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Peach Chipotle BBQ Sauce

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Got fresh peaches, right off the tree? If you do, then it's probably prime grilling season too. How about whipping up this sassy sauce, then using it to baste your favorite grilled meats?

Vegetarian or vegan? This recipe is perfect for you too. Grilled Tempeh with Peach Chipotle BBQ Sauce? Mmmm. (If you're gluten-intolerant, I've read that both San Marcos and La Costena-brand chipotles are gluten-free.) 

 In this recipe I created one of my favorite flavor profiles: Sweet & Spicy. I started to say "this is a fun project" but then I realized I say that a lot...but it's true. It's pretty darn easy to make Peach Chipotle BBQ Sauce if you have the ingredients on hand, of course. Do yourself a favor and keep a can of chipotle chiles in your pantry. After tasting this, I have a hunch you'll find other ways to use them.

• 2 lbs fresh peaches (about 4 medium peaches)
• 2 chipotle chiles with adobo sauce (from a can)
• 2 limes, juiced 
• 2 TBS apple cider vinegar
• 2 TBS agave nectar or honey
• 1 TBS ground cumin
• 1 TBS smoked paprika
• 1 tsp (or more) sea salt

1.) Blanch & peel peaches, then cut peaches in half and remove pits.

2.) Chop into chunks; put peach chunks in a blender or food processor.

3.) Remove chipotle chiles from can, slice in half, then remove the seeds and discard them. (Chiles will be in adobo sauce. Don't remove the flavorful sauce that clings to them; instead try to keep as much of it as possible and add it to the peach mixture.) Add the halved chiles - with their sauce - to the blender (or food processor).

4.) Add lime juice and remaining ingredients and process until the mixture is smooth.

5.) Pour peach mixture into a heavy-bottomed nonreactive pan, cover and simmer for 30 minutes. Lift lid and stir occasionally to be sure it isn't sticking to the bottom of the pan. The main reason for covering the peach mixture is to prevent burns & stains from the simmering sauce, which has a tendency to splatter.

6.) Taste sauce and add more salt, if needed.

7.) Ladle into jars, and process for 10 minutes in a Boiling Water Bath. 
Alternately you can store the sauce tightly covered in your refrigerator for up to 3 months or in your freezer for 6 months. 

Step-by-Step Photos for making Peach Chipotle BBQ Sauce

Peach~Bourbon Jam

When using fruit to make jam, cooking down the fruit concentrates its true flavors, and the natural sweetness of whatever fruit you decide to use becomes even more evident. If you can find some delicious eating peaches, chances are they're going to make great jam.

Fresh peach jam is lovely in it's purest form, just peaches, sugar and lemon juice, but if you like the way fruit & alcohol tastes together, why not add a splash of bourbon? A vanilla bean adds richness and a bit more complexity to an already winning combination.

Again, you can certainly make this jam without bourbon.  You can even make it without the vanilla bean. You'll still end up with a praise-worthy jam on your hands. Just be sure the peaches are sweet to begin with, and not too ripe. If there are any bruises on your peaches, be sure to cut them out before using them in the recipe. Using bruised and/or overripe fruit will result in an inferior product...don't do it!

Makes ~ 7 half pints

• 12 nice big peaches, ripe & slightly under-ripe (about 8 cups peeled & chopped)
• 2 fresh lemons, juiced
• 6 cups white sugar
• 1/2 cup good bourbon, divided in half
• 1 vanilla bean (optional)

1.) Blanch & peel peaches, then cut in half and remove the pit. Chop peaches into chunks. (Bigger if you like your jam chunky, smaller if you like it smoother.)

2.) Combine chopped peaches, lemon juice, sugar, 1/4 cup of the bourbon and a vanilla bean if using, in a large bowl. Stir well to combine and cover. Let it sit on the counter at least one hour, but preferably 8 hours, or even overnight in the refrigerator. The longer it sits, the more juices will be pulled from the fruit, forming a wonderful syrup in the bowl. Stir it once in awhile if you remember. 

3.) After letting peach mixture "macerate", remove vanilla bean and set it aside for another use*. Stir peach mixture together well, scraping any sugar that might have collected on the bottom of the bowl.

4.) Place peach mixture in a heavy-bottomed non-reactive pan (don't use aluminum or cast iron). Bring to a boil over medium high heat and cook for about 10 minutes, stirring occasionally to prevent the fruit from sticking to the bottom of the pan. Stir the fruit gently while cooking to reduce foaming.

5.) After about 10 minutes the fruit should be softening and you can periodically mash the chunks with a potato masher or an immersion blender if you want smaller pieces or a smoother consistency.

6.) Cook the peach mixture anywhere from 5-15 more minutes, stirring, until the peach jam either thickens to your liking or until it reaches 220 degrees on a candy thermometer.

6.) Remove from heat and add the other 1/4 of bourbon. Stir well to incorporate.

7.) Ladle jam into clean hot jars to within 1/4" of the top, wipe rims spotlessly clean and place a warm lid on top the jar. Next, screw a band onto the jar until it's "finger-tight". Process jars in a boiling water bath for 10 minutes (half pints) and 15 minutes (pints).

> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, or within one month of opening. 

*Rinse peach mixture off vanilla bean and let vanilla bean dry completely, then add it to your sugar jar. Over time your sugar will be infused with the vanilla bean ---> vanilla sugar!

Step-by-step photos for making Peach~Bourbon Jam

Deli-style Dill Spears

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This is a crispy pickle, full of true dill flavor, thanks to both the dill seed and the flowering dill weed. I always like the way a dill spear looks on a plate next to a sandwich, or on an old-fashioned relish platter with olives, carrot sticks, fresh cherry tomatoes and marinated mushrooms.

They can be eaten after a 24 hour waiting period, but will continue to become more flavorful with time. Good for up to a year  - or more - on the shelf. After a year in the jar they still crunch when you bite into them!

Makes approx. 6 quarts

You can use pints or quarts for this recipe. Just consider the length of the cucumber spears when deciding on the jars you plan to use. 

• 5 pounds large pickling cucumbers, gently scrubbed clean
  
• 1/2 cup "canning & pickling" salt
• 4 cups ice cubes
• 12 peeled garlic cloves, peeled / optional to use more or less as desired
• 6 clusters fresh flowering dill heads
• 6 hot peppers / optional to use more or less as desired
• 4 cups distilled white vinegar
• 2 cups water
• 2 TBS sugar
• 2 TBS dill seed
• 1 tsp yellow mustard seed
• 1 tsp celery seed
• 1 tsp black peppercorns

Trim both ends* off each cucumber, then cut each cucumber into spears by slicing in half lengthwise, then slicing each half in half again. Layer the cucumber spears with the salt in a large bowl then cover with a layer of ice cubes, and set aside for 2 HOURS.

While waiting, prepare jars, then into each clean** wide-mouth pint or quart jar, put one (or more) hot peppers, plus one cluster of fresh dill, and 2 (or more) garlic cloves. 

Drain, rinse and pack cucumber spears into jars as neatly as possible. You want to fill up every nook & cranny of the jar with cucumbers of you won't have enough brine.  

In a pan, make your brine by combining vinegar, water, sugar, dill seed, mustard seed, celery seed and peppercorns. Bring to a boil, and then pour over cucumbers, leaving ½” head space.

Seal using the Boiling Water Bath method. First, release any trapped air bubbles by running a plastic knife or other thin non-metallic tool around the inside of the jar. Wipe jar rims spotlessly clean. Place a lid on the jar, screw on bands finger-tight, then process in a Boiling Water Bath for 10 minutes, being sure jars are covered by at least one inch of boiling water at all times. 

After 10 minutes in the BWB set jars aside to cool undisturbed for 24 hours. Check seal, and it it's concave, store in a cool dark place for one year. If seals didn't take (or if they pop back up when you press down on them) just stick the jar in the fridge. The vinegar will keep them preserved as long as you keep them cold.

*It is important to trim off the blossom end, as it contains enzymes that can make pickles undesirably soft.

**Some canning guidelines state that it is unnecessary to sterilize the jars if they are going to be processed for 10 OR MORE minutes in a boiling water bath. 

Sweet Corn Relish

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     I don't know where I first had this; I don't remember anyone in my family making it. I just know that I was raised in the Wenatchee Valley and ate a lot of fresh-picked sweet corn when I was growing up. Now when my hometown friends visit us here in Seattle in the late summer, they know to bring me plenty of sweet corn. I always set a pot of water to boil right away so I can eat a couple ears with butter, salt & pepper, but I set some ears aside for corn relish too. Putting up corn relish in shelf-stable jars means I can enjoy the sweet sun-kissed crunchy goodness of corn all winter long.

Makes approximately 6 pint jars 

• 12 ears of fresh sweet corn, husked & washed (about 9 cups of kernels)
• 1/2 head of cabbage, chopped (about 3 cups)
• 1 onion, chopped (1 cup) 
• 1 bell pepper, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 2 stalks of celery, 1/2'' slices (1/2 cup)
• BRINE
• 1 1/2 cups apple cider vinegar
• 1 1/2 cups distilled white vinegar
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 TBS sea salt, plus extra if desired
• 1/2 tsp celery seed
• 1/2 tsp yellow mustard seed
• 1/4 tsp ground turmeric
• 1/4 tsp ground cumin
• Pinch of black pepper, if desired

Combine ingredients for brine in a large heavy-bottomed pan over medium high heat and bring to a boil, stirring to make sure the sugars have dissolved and aren't sticking to the bottom of the pan.

Add all of the prepared vegetables to the brine, and bring back to a boil, stirring well to combine.

Reduce heat to a strong simmer. Continue cooking, stirring occasionally, for 15-20 minutes. Taste and add salt if needed.

If you aren't going to "put up" your corn relish, it is now ready to eat, but most people prefer it chilled overnight first to allow the flavors will blend.  Simply let the corn relish cool then ladle into jars with tight-fitting lids and store in the refrigerator for up to one month.

If you'd like to keep this Sweet Corn Relish in your pantry, keep the mixture warm, then using a wide-mouth canning funnel spoon corn relish into pint-size or smaller jars. Release any trapped air bubbles by carefully running a chopstick or other non-metallic utensil around the edges. Wipe rims clean. Place lids and bands atop jars, and seal by processing in a boiling water bath for 15 minutes. (You will need to make adjustments to processing times at higher altitudes.)

After removing from boiling water bath, set aside in a draft-free place for 24 hours.

Will keep on the shelf in a cool dark place for up to one year.

Tangy Homemade Tomato Ketchup

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     If you've never made ketchup at home, you're in for a treat. Spending the time to create "America's most popular condiment" from scratch is well worth the time & effort. Start with the tastiest tomatoes you can find because their flavor will come shining through in the ketchup, even though the recipe includes a variety of other ingredients. Don't just use this on fries either; try using it as a base for cocktail sauce and BBQ sauce too. 

Makes approximately 6 half-pint (8 oz) jars, though I prefer to package condiments in 4 oz. jars. 

• 8 pounds tomatoes, washed (about 12 cups peeled/seeded/chopped tomatoes)
• 1 TBS ginger, peeled & chopped
• 1 TBS olive oil 
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 cup apple cider vinegar
• 1/2 cup orange juice 
• 1 cup white sugar
• 1 cup brown sugar
• 1 TBS sea salt, plus extra if desired.

Blanch tomatoes long enough for skins to crack, about 30-60 seconds. (It sometimes helps to make a small X on the bottom of each tomato with the tip of a paring knife, but it isn't necessary.) Plunge tomatoes into a bowl of cold water, then peel, seed and chop them.

Heat olive oil in large heavy-bottomed pan over medium heat, and cook chopped ginger for 1 minute. Add chopped tomatoes and remaining ingredients, and bring mixture to a boil, stirring to make sure the sugars have dissolved and aren't sticking to the bottom of the pan. Reduce heat to a strong simmer. Continue cooking, stirring occasionally, for approximately one hour or until mixture begins to thicken. 

When most of the liquid has cooked out of the tomatoes, remove from heat and let cool slightly, then process using a food mill. Transfer puree back into the pan over low heat and stir. Taste the ketchup, adding more salt if desired. At this point you can either:

a.) Let the ketchup cool, then ladle into bottles with tight-fitting lids and store in the refrigerator for up to one month.

b.) Keep the ketchup warm if you want to process the jars (to be able to store the ketchup at room temperature.) Start by ladling ketchup into half-pint - or smaller - jars. Release any trapped air bubbles by carefully running a chopstick or other non-metallic utensil around the edges. Wipe rims clean. Place lids and bands atop jars, and seal by processing in a boiling water bath for 15 minutes. (You will need to make adjustments to processing times at higher altitudes.)

After removing from boiling water bath, set aside in a draft-free place for 24 hours. Will keep on the shelf in a cool dark place for up to one year.