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 food lovers collectively committed to the revival of the lost art of putting by food, the movement is picking up steam. Canvolution aficionados 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 AlfrescoFoodAndLifestyle. 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


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)


1. In a large saucepan, combine the apples with ½ cup of the honey; cover and bring to a simmer. Cook until the apples are tender, about 20 minutes.


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


You can reach Teri Cummings at 860.752.0848


or Teri@NaturallyHealthyCT.com www.Healthytoyou.com


8 cloves garlic, peeled 2 tsp black peppercorns 2 fresh dill seed heads 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; flavors 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 refill 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 filled 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 September 2010 29


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