Kasey Wilson: 3 easy, at-home preserves to try this fall

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Preserving has always been a way of life on the West Coast.

For many in the Okanagan Valley, a jar of canned fruit conjures up childhood memories of picking fruits and vegetables in the hot summer sun, then lugging them home to where the real work began. It started with sterilizing jars, then went on to blanching, peeling and pitting such pickings as apples, juicy peaches or rosy apricots. The bounty of the season’s harvest was captured at its peak of freshness by drying, pickling, canning or freezing.

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More common now are quickly made preserves that can be stored in the refrigerator for a few months without having to haul out the canner. In the days before refrigeration, boxes of apples were wintered in the cool spaces under beds.

The following three preserves are simple to put together, use seasonal ingredients and will add fresh enhancing flavours to your fall menus. These are standby recipes developed over the years.

Apple-Mint Jelly

The fresh flavour and pale colour of homemade mint jelly sets it apart from commercial versions. Serve with roast lamb, curry, pork or venison.

4–5 lbs green apples

3 cups (750 mL) water

1 tbsp (15 mL) fresh lemon juice

7 1/2 (625 mL) cups sugar

1/2 cup (125 mL) fresh chopped mint

3 oz (90 mL) liquid fruit pectin

Remove stem ends from apples. Cut apples into small pieces, but do not peel or core. Place in a large saucepan. Add water and bring to a boil; lowere heat, cover and simmer for 10 minutes. Stir to crush apples.

Cover pan and cook for 5-10 minutes longer, or until apples are completely cooked and smooth when stirred.

Place three layers of cheesecloth or a jelly bag over a large bowl and pour cooking into cloth or bag. Tie ends of cloth and hang the cloth or bag over the bowl until dripping stops. Press the cloth or bag very lightly to extract the last few drops of juice without clouding the juice with pulp.

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Measure reserved apple juice, lemon juice and enough water to make 5 cups into a heavy, large saucepan. Stir in sugar and mint and mix well. Bring to a full rolling boil over high heat, stirring constantly and boil for 2 minutes. Add pectin and continue boiling for 2 more minutes.

Remove pan from heat and skim off any foam. Pour into eight 1-cup sterilized glass canning jars and seal immediately. This jelly will keep several months in the refrigerator.

Makes 8 cups (1 L).

Apricot mustard

The Okanagan Valley produces large, juicy apricots of excellent flavour, suitable for eating fresh and for preserving. Serve this apricot mustard with ham, pork or poultry, or with tempura prawns and vegetables.

1 cup (250 mL) chopped pitted apricots, about 4 large apricots

3/4 cup (175 mL) honey

1/4 cup (50 mL) sugar

2 cups (500 mL) Dijon mustard

Salt to taste

In a small saucepan, combine apricots, honey and sugar, and bring to a simmer over medium heat. Cook, stirring often, for 15 to 20 minutes, or until thickened to the consistency of preserves. Remove from heat, stir in mustard and add salt. Pour into three one-cup sterilized glass canning jars, cover tighly and refrigerate for up to 6 months.

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Makes about 3 cups (750 mL).

Six onion relish

Walla Walla onions have a rich, sweet flavour and some claim they can be eaten like an apple. Slow cooking both mellows and enhances their flavour.

1 Walla Walla sweet onion, or other sweet white onion, diced

4 large leeks, white part only, halved, washed and cut into 1/4-inch slices

8 shallots, cut into 1/4-inch dice

8 garlic cloves, minced

1/4 cup (50 mL) chicken stock

1/4 cup (50 mL) balsamic vinegar OR 2 tbsp red wine vinegar

2 tbsp (25 mL) sugar

4 whole cloves

1 bay leaf

1 fresh rosemary sprig

1 fresh thyme sprig

1/2 cup (125 mL) golden raisins

3 green onions, diagonally cut into 1/4-inch pieces

Place all ingredients except green onions and chives in a large, non-aluminum skillet, making sure herbs and raisins are submerged in liquid, Place waxed paper or baking parchment on top of onion mixture, folding it down inside edge of pan so the mixture is covered tightly. (Sealing onions and and herbs tightly concentrated the flavours.)

Bring pot to a very low simmer over lowest possible heat and cook for 1 hour. Remove paper and raise heat to high; boil to reduce for 5 minutes or until liquid is syrupy. Remove bay leaf, cloves, rosemary and thyme. Remove from heat and stir in green onions and chives.

Let cool, then place in three 1-cup sterilized glass canning jars, cover tightly and refrigerate for at least 3 weeks before use. The flavour will improve with age. The relish may be refrigerated for up to two months.

Makes 3 cups (750 mL).

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