Winter Canning

We're moving into the darkest time of year right now and that means it's a great time to get canning! Most people think of canning as a summertime activity, putting up food to last us through the long winter months. But there's plenty of goodness to be preserved this time of year too, and you don't have the heat and light outside tempting you to turn off the stove and go relax in the park. In fact, there's nothing more cozy and comforting than spending a crisp winter day in the kitchen, warmth bubbling off a pot and good food being preserved for the spring.

So what kinds of canning can you get up to in the winter? The first step is to figure out what's fresh and seasonal right now -- and then put it up. Here are a few ideas for delicious winter preserves.

1. Cranberries
What other fruit says winter treat like cranberries? If you stumble into a big batch of fresh cranberries, do yourself a favour and can some of that. Cranberries cook up into a delightfully tart jam that goes perfectly with scones, soda bread, and meats, or they can be pickled and served with turkey for a holiday option. For the pickled version, try this recipe, and for jams -- well, do you want a Spiced Cranberry Jam or a Pear Cranberry Jam? Or think about a wintry version of a burger and make a Cranberry Ketchup to go on top!

2. Onions
This all purpose seasoning food is a surprise treat when canned, as it can cook up sweeter than sugar. Caramelized Onion Jam is one of those foods you didn't know you were missing until you tried it (and then you had to have to forever and ever). Or turn onion into a Marmalade and enjoy a bit of bit with your oniony sweetness. You can also pickle these guys and enjoy these Garlicky Bread & Butter Onion Pickles well into the next planting season. And -- one last onion idea! -- what about an Onion Apple Ale Relish? Right?

3. Persimmons
These sweethearts enjoy a short autumn season so can them while you, well, can. They make a beautiful simple Persimmon Jelly if that's what you're after, and can also be turned into Vanilla Persimmon Butter for a less sugary treat. You can also go spicy-savoury with this Persimmon & Habanero Chutney, or try these Brandied Persimmons for a truly decadent preserve.

4. Citrus
Citrus is a huge winter canning opportunity. There are so many kinds! Lemons, oranges, and grapefruits, oh my! Don't miss the citrus season -- it's your change to make as many different kinds of marmalade as you can dream up, make jams and jellies and curds, and can segments whole in syrup. Need somewhere to start? Why not try this recipe for Three Citrus Marmalade or maybe make some Meyer Lemon Curd? You could also try this Persian Grapefruit Marmalade, you know, if you want. Or make Preserved Lemons. If you're looking for jams, this Orange Thyme Jam is a great one, and if you want jellies, what about this Orange Jelly?

5. Apples & Pears
These gorgeous local fruits may be our most emblematic -- and easy to can -- winter fruits. You can do just about anything with them and easily substitute apples into a pear recipe and vice versa. They're autumn's gift to jam -- and if you don't believe us, try making this Pear Vanilla Jam, this Apple Ginger Jam, this Pear & Chocolate Jam, or this Honey Lemon Apple Jam. Apples and pears also make a great marmalade, as is the case in this Rosemary Apple Marmalade. Fruit butter is another thing that apples and pears excel at: start out with a simple Apple Butter and let yourself add flavour as needed. Or can pears whole in slices, as in this Preserved Pears recipe.

Whatever your flavour, winter offers many fine canning opportunities -- don't miss out! These treats also all make great gifts... but that's an article for another time.

Honey Blueberry Butter

Adapted from Grow It Can It Cook It

INGREDIENTS

5 lbs blueberries, washed
1 cups water
2 cups honey
zest and juice of 2 lemons
8 half pint jars, sterilized

DIRECTIONS

In a large, heavy bottomed pot, combine the honey and water and bring to a simmer, stirring to melt the honey. Add the blueberries and keep simmering.  Once they’re soft, puree the mixture with an immersion blender.

Turn the heat to low and cook until thickened, for several hours, stirring occasionally to prevent sticking. Fruit butter is an art, rather than an exact science so stop cooking when it's reached the consistency you like -- it's going in your pantry, after all. Once the butter is your preferred texture, add the lemon juice and zest.

Transfer the blueberry butter to the sterilized jars, leaving 1/4″ headspace.  Either store in the fridge and eat within a couple of weeks, or process in a water bath for 15 minutes to save through the winter.

Apple Chutney

Probably one of the most popular varieties of homemade chutney. Apple chutney has a sweet, tangy flavour which is perfect with cheeses such as cheddar, chesire or white stilton.

INGREDIENTS

3 lbs apples, peeled, cored and chopped
1 1/2 cups white wine vinegar
2 tsp ground coriander
2 tsp ground ginger
2 tsp cinnamon
2 tsp dry mustard
2 tsp peppercorns, tied in cheesecloth
1/2 cups raisins
2 cups brown sugar

DIRECTIONS

Prepare five or six 8 oz canning jars by sterilizing them. Set aside.

Prepare the apples and place them in a large saucepan.

Combine the vinegar and spices to microwave on high for 2 1/2 minutes or bring to a boil and cool for one minute in a small saucepan.

Add the vinegar mixture, raisins, and brown sugar to the prepared apples. Bring to a boil. Lower the heat and simmer, stirring occasionally for 40 minutes until the fruit is tender and the chutney is thick.

Remove the peppercorns, pour into sterilized jars and seal. Makes five to six 8 oz jars.