{"id":12897,"date":"2014-08-18T08:47:05","date_gmt":"2014-08-18T12:47:05","guid":{"rendered":"http:\/\/kennetttimes.com\/?p=12897"},"modified":"2014-08-18T08:47:14","modified_gmt":"2014-08-18T12:47:14","slug":"on-your-table-making-summer-last","status":"publish","type":"post","link":"https:\/\/kennetttimes.com\/?p=12897","title":{"rendered":"On Your Table: Making summer last"},"content":{"rendered":"

Canning is a great way to keep that fresh taste alive for months<\/strong><\/em><\/span><\/p>\n

By Cathy Branciaroli<\/strong>, Food Correspondent, The Times<\/em><\/span><\/span><\/p>\n

\"Pickling\"<\/a>If you are like me, right now you are probably staring at a pile of garden vegetables on the kitchen table imploring\u00a0 \u201cplease do something with me\u201d and wondering how in the world you are going to consume or preserve all that bounty.<\/p>\n

Earlier in the summer, that produce was seductive.\u00a0 I couldn\u2019t wait to visit the farmers market and lug home bags bursting with all kinds of fruits and vegetables, creating a still life on my kitchen counter. \u00a0I eagerly counted down to harvest the ripening vegetables in my garden.\u00a0 But now, in the heart of August, all those zucchini,peppers, tomatoes and even herbs pose a quandary \u2013 what to do with all that stuff?<\/p>\n

Thankfully, it turns out that capturing summer is easy.\u00a0 There are plenty of ways to stretch out that harvest, whether for a few days or weeks in the refrigerator or whether preserving it to enjoy in the depths of winter.\u00a0 For example, drying herbs or freezing fruit or vegetables are a snap.<\/p>\n

And for that matter, canning is easy too, and not as scary as some would think. \u00a0Many first time canners fear making pickles or preserves because they are afraid that they won\u2019t do it safely.<\/p>\n

Not to worry, says Tom Peter, whose new Crisp & Company artisanal pickles are flying off the shelves at local markets and DiBruno stores.\u00a0 According to Tom, vinegar and sugar or salt are natural preservatives that ward off bacteria.\u00a0 And while some of the trepidation is about sterilizing the jars in boiling pots of water, preserving with a boiling water bath isn\u2019t necessary, he said.\u00a0 \u201cIf you intend to consume your pickles or jam within a few weeks or even longer, storing them in clean jars in the refrigerator is perfectly fine.<\/p>\n

Just follow the recipe or the Ball Guide to Home Preserving<\/a> and use common sense,\u201d he advised.<\/p>\n

Tom should know.\u00a0 He studied the art of pickle making for several years and worked his way through 250 pickle recipes in The Joy of Pickling<\/a> canners\u2019 bible before launching Crisp & Company in November 2013. \u00a0\u00a0I had the chance to sample all six of his pickles including pickled mushrooms, dilled green beans and pickled beets, and even got an advance taste of an experimental new pickle made with mystery ingredients.<\/p>\n

\u201cYou can pickle anything,\u201d Tom told me, \u201cbut most people start off pickling cucumbers.\u201d\u00a0 My favorite during my tasting was, the Victory Pint Pickle which indeed was a cucumber pickle, but with a twist.\u00a0 This variety is made with pilsner from the Victory Brewing Company in nearby Downington.<\/p>\n

If you are thinking of jumping into pickle making, one way is try a prepared spice mix.\u00a0 In past summers I have trifled with making pickles using mixes from Mrs Wages.\u00a0 These packets are sold in many grocers and my mother-in-law, who was an ardent pickle enthusiast, gave the results high marks.<\/p>\n

Earlier this month, a group of food writers and I posted a collection of recipes for pickles, jams and how-to\u2019s for preserving summer\u2019s bounty on the website Sunday Supper Movement<\/a>.\u00a0 I hope you will enjoy their creative solutions.<\/p>\n

Pickles:<\/p>\n

Bread and Butter Pickles<\/span> from That Skinny Chick Can Bake<\/p>\n

Pickled Beets and Onions<\/span> from Kudos Kitchen by Ren\u00e9e<\/p>\n

Pickled Green Tomatoes<\/span> from Culinary Adventures with Camilla<\/p>\n

Refrigerator Pickled Jalape\u00f1os with Herbs<\/span> from Magnolia Days<\/p>\n

Refrigerator Pickled Radish and Turnips<\/span> from The Girl In The Little Red Kitchen<\/p>\n

Refrigerator Pickles<\/span> from Webicurean<\/p>\n

Sweet Pickled Cauliflower<\/span> from\u00a0Because I Like Chocolate<\/p>\n

 <\/p>\n

Jam & Preserves:<\/p>\n

Apricot Habanero Jam<\/span> from Food Lust People Love<\/p>\n

Corn Cob Jelly <\/span>from Daily Dish Recipes<\/p>\n

Hot Pepper Jelly<\/span> from A Kitchen Hoor’s Adventures<\/p>\n

No Pectin Apricot Jam <\/span>from Curious Cuisiniere<\/p>\n

Peach Preserves<\/span> from Delaware Girl Eats<\/p>\n

Pineapple Mango Moscato Jam<\/span> from Seduction in the Kitchen<\/p>\n

Raw Raspberry-Vanilla Chia Jam<\/span> from Shockingly Delicious<\/p>\n

Savory Fig and Sweet Onion Freezer Jam<\/span> from Peaceful Cooking<\/p>\n

Spicy Ginger Tomato Jam with Coconut Sugar<\/span> from Sue’s Nutrition Buzz<\/p>\n

Spicy Red Pepper Jam<\/span>\u00a0from The Wimpy Vegetarian<\/p>\n

 <\/p>\n

How To\u2019s:<\/p>\n

Dry Fruit – No-Dehydrator-Needed<\/span>\u00a0from Take A Bite Out of Boca<\/p>\n

Freeze Cherries<\/span> from Pies and Plots<\/p>\n

Freeze Herbs<\/span> from Rhubarb and Honey<\/p>\n

Make Freezer Harvest Soup Kits<\/span> from Cindy’s Recipes and Writings<\/p>\n

Make Pesto Cubes<\/span> from The Not So Cheesy Kitchen<\/p>\n

Make and Freeze Rosemary Butter<\/span> from Momma’s Meals<\/p>\n

Make Ready to Blend Smoothie Packs for Your Freezer<\/span> from The Educators\u2019 Spin<\/p>\n

Oven Dry Cherries<\/span> from The Redhead Baker<\/p>\n

 <\/p>\n

If you would like to try Crisp & Company pickles, you can find them at DiBruno stores, Tallula\u2019s Table in Kennett Square and Terrain near Britton Lakes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Canning is a great way to keep that fresh taste alive for months By Cathy Branciaroli, Food Correspondent, The Times If you are like me, right now you are probably staring at a pile of garden vegetables on the kitchen table imploring\u00a0 \u201cplease do something with me\u201d and wondering how in the world you are […]<\/p>\n","protected":false},"author":1,"featured_media":12896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,4],"tags":[5077,4613,5078,5079],"class_list":["post-12897","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-featured","tag-canning","tag-food","tag-pickling","tag-preserves"],"_links":{"self":[{"href":"https:\/\/kennetttimes.com\/index.php?rest_route=\/wp\/v2\/posts\/12897","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kennetttimes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kennetttimes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kennetttimes.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kennetttimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12897"}],"version-history":[{"count":0,"href":"https:\/\/kennetttimes.com\/index.php?rest_route=\/wp\/v2\/posts\/12897\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kennetttimes.com\/index.php?rest_route=\/wp\/v2\/media\/12896"}],"wp:attachment":[{"href":"https:\/\/kennetttimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12897"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kennetttimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12897"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kennetttimes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12897"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}