lid is indicated in the recipe). Then, the fi lled and sealed jars are processed in a hot water bath for a specifi ed amount of time. When they’re removed from the bath, the lids will pop into place as they cool to complete each jar’s vacuum seal. Food canned this way can be stored on kitchen shelves for up to one year, according to U.S. Department of Agriculture guidelines. Today, with more cooks, gardeners


and foods lovers collectively committed to the revival of the lost art of putting by food, the movement is picking up steam. Canvolution afi cionados say that almost half of U.S. canners are now younger than 40. Judith Fertig is a freelance food


writer in Overland Park, KS; for more information visit AlfrescoFoodAnd Lifestyle.blogspot.com.


Honeyed Applesauce


Dark with spices, this applesauce is a frozen asset.


Makes about 2 pint jars


8 cups (about 3 lbs) apples such as Lodi, Macintosh or Lady, cored, peeled and quartered 1 cup clover or other mild honey 2 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp natural salt or to taste 1 tsp fresh lemon juice


1. In a large saucepan, combine the apples with 1/2 cup of the honey; cover and bring to a simmer. Cook until the apples are tender, about 20 minutes.


Knowledgeable Resources


County extension agencies within each state’s department of agriculture provide free information on techniques for preserving food, together with recipes and recommended local ingredients. Helpful online sources also abound; here are some websites to get started.


Audra Wolfe at DorisAndJillyCook.com Ball Canning at FreshPreserving.com


Canning Across America at Canning AcrossAmerica.com


Eugenia Bone at blogs.DenverPost.com /preserved


Kerri Conan at DinersJournal.blogs. nytimes.com/tag/canning


National Center for Food Preservation at uga.edu/nchfp


U.S. Department of Agriculture at usda.gov (click on Food and Nutrition, then search Home Canning)


2. For chunky applesauce, just mash the apples in the saucepan. For a smoother sauce, press the apples through a conical sieve or a food mill placed over a bowl. Add enough of the remaining honey to sweeten to taste. Stir in the spices, salt and lemon juice. Enjoy just-made or freeze in pint jars for up to six months.


Refrigerator Baby Dill Pickles


Crisp and crunchy, these pickles depend


on very fresh cucumbers. Makes 2 pint jars


1 cup water


1 cup distilled white vinegar 1 cup sugar


1½ tsp natural salt 1 lb pickling or baby cucumbers; trim ends and quarter lengthwise


8 cloves garlic, peeled 2 tsp black peppercorns 2 seed heads fresh dill with some of the stalk


1. Combine the water, vinegar, sugar and salt in a saucepan and bring to a boil over medium-high heat. Stir until the sugar and salt dissolve. Let cool to room temperature.


2. Pack the cucumber spears in the jars. Divide the garlic and peppercorns between the jars. Stuff a large dill seed head into the center of each jar. Pour the cooled liquid over the mixture, making sure everything is completely covered with liquid. Seal the jars and refrigerate for 24 hours before using. Keep refrigerated; fl avors will continue to develop over time.


Home Canned Marinara Sauce


Savor summer’s fresh taste all year long. Makes 4 pint jars


4 lbs fresh tomatoes ½ cup olive oil 2 tsp dried basil 4 cloves garlic, minced 1 tsp natural salt 1 tsp pepper


1. Bring a large pot of water to boiling. Add the whole tomatoes and blanch for one minute or until their skins be- gin to peel back. Refresh the tomatoes in cold water, peel, seed and coarsely chop. Drain the large pot and refi ll with hot water. Bring to a boil again.


2. In a skillet, heat the olive oil over medium-high heat and sauté the garlic for 3 minutes or until softened. Add chopped tomatoes and bring to a simmer. Add all remaining ingredients and simmer for 10 minutes or until thickened.


3. Pack the hot marinara, while still hot, in sterilized pint jars, leaving ¼-inch of headspace. Attach the lids and ring seals and tighten. Place the fi lled and sealed jars in the large pot of boiling water and let process for 35 minutes.


4. Carefully remove the hot jars and place them 1 inch apart on a kitchen towel. As they cool, the lids will pop to secure the vacuum seal. When cool, store in a cool, dry place for up to one year.


Source: Recipes courtesy of Judith Fertig


natural awakenings August 2010 17


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