Preservation

The change of seasons in Colorado.  The mornings have turned crisp and the leaves have just started to turn colors.  Coworkers everywhere are bringing a surplus of end of year zucchini and tomatoes to leave in the break room for some sucker to take home. 

So many tomatoes

So what to do with the last of the veggies as the growing season comes to a close?   Or what do you do if your passion for your garden has flagged and you still have veggies you don't want to get rid of?   Or if you want to be completely ready for the coming Apocalypse? 

Think preservation, baby.

All the cool kids have been doing it for years.  In fact, learning how to grow and preserve your own food is arguably THE transition from nomadic hunter-gatherers to the establishment of civilization.  Your grandmother (or great-grandmother, for you young whipper-snappers) likely spent many hours preparing, canning and freezing vegetables to ensure her family had food through the lean winter months. 

Preservation encompasses three primary methods: canning, freezing and drying.  I love all three and each have their uses, but today we're talking about canning.  Many think it's difficult, expensive, and time consuming.  No, no and yes.  To do it right, that is.  But it's worth it for the ability to experiment. 

Like cooking, canning encourages a development of flavors that you cannot achieve any other way.  Canning demands heat and allows for time--critical elements  for the full benefit of taste.  Cucumbers transform into dill pickles; strawberry-rhubarb jam blends into something greater than either strawberries or rhubarb.  Chutney doesn't become the magic condiment it is until it has rested for a few months inside a jar. 

"So," you say, "I want to get started with canning.  Where do I begin?"  Your local super market or hardware store is ideal.  Here's a basic shopping list:

Boiling Water Canner (AKA water bath canner, $5-$80, and cheap is fine here!);
Jar Lifter ($5)
Canning Funnel ($2)
Mason Jars ($12-$20) (Interesting note: Mason Jars were not invented by the fraternal organization, the Masons, but the most prolific producer of Mason Jars is the Ball Company, founded by the Ball brothers.  Who were Masons.)
2-part Screw-on Lids ($2-$5)
I also recommend a good starter book like the Ball Blue Book of Preserving.  Simple clear instructions and good and delicious recipes. 

The beauty of this list?  Everything but the lid inserts are reusable.  Year after year, and all you need to spend is about $2 for lid inserts.  Not bad.

When canning, think safety.  It's not difficult, but it does take time.  Make sure everything is clean and sterilized.  That means LOTS of hot water.  Anything that touches food must be boiled in water for 10 minutes or more, and make certain you keep your hands clean.  Wash often.  The last thing you want is a case of botulism ruining everyone's dinner.  (Another interesting note: the prescription cosmetic Botox® is made from a variant of the botulinum toxin.) 

OK.  I admit, the possibility of killing everyone who tastes your food adds a little thrill to what would normally be a boring dinner, but that's not why I cherrish canning.  I love it because once you have a little practice, you'll find culinary inspiration everywhere.  Spices and herbs, fruits and vegetables: all of these can be put into a jar and canned to be taken to new gastronomical heights. 

Tonight for dinner:

Carrots Caramelized in Fig and Ginger
2 tablespoons Olive Oil
8 large Carrots, peeled and cut into quarters (in half length-wise, then in half across)
2 cloves Garlic, minced
2 tablespoons fresh Ginger, peeled and minced
1/4 cup Dry White Wine
1 Bay Leaf
Salt and Pepper
3 tablespoons Fig Preserves

Heat the oil in a skillet over medium high heat for 60 seconds.  Reduce the heat to medium and add the carrots, garlic and ginger; saute for 3-4 min until the garlic softens and turns aromatic. Add the white wine and bay leaf, cover the pan and simmer for 14-16 minutes. 

When the carrots have softened but still firm (you don't want them mushy!), remove the lid and turn up the heat.  Most of the wine should evaporate, leaving just a little liquid in the bottom of the skillet.  Remove the bay leaf and add the fig preserves.  Stir until the preserves dissolve into a syrup, then reduce the heat.  Keep stirring until the preserves thicken into a caramel-looking goo and all of the carrots are evenly glazed.

Oven Roasted Tomato Sauce
This is arguably my "signature" dish.  It is certainly my wife's favorite.  It takes time, but the results are incredibly worthwhile.
4 tablespoons Olive Oil
Salt and Pepper to taste
1 Onion, chopped
4 cloves Garlic, crushed
1 quart Canned Tomatoes, chopped, liquid included
1/2 teaspoons Crushed Red Chili Flakes (to taste)
2 Anchovies
1 Carrot, peeled and chopped
1 Bell Pepper, seeded and large diced
1/4 cup dry White Wine
1/2 teaspoon Sugar (if needed)
3 tablespoons fresh Oregano, chopped
8-10 Button Mushrooms, sliced (optional)

Heat your oven to 250 degrees.  Combine the tomatoes, chili, carrots, garlic, onions, peppers and pour into a cookie sheet with walled sides.  Pour slowly or you'll make a heck of a mess. Drizzle olive oil over the top. Spread evenly on the pan and bake for two and half to three hours, stirring and turning over the mixture every 30 minutes. Repeat until the liquid no longer pools in the pan and the tomatos appear intense in color. 

In a large saucepan, heat 1 tablespoon olive oil over medium heat and add the anchovies.  Stir and mash until the anchovies dissolve.  Add the oven roasted tomato sauce.  Mix well, and using a stick blender, break the sauce down. Stir in the oregano. Add the mushrooms and keep warm over lowest heat.  Serve over fresh pasta with a little cheese. 

Spiced Honey
1 cup Honey
2 quarter-inch slices of Lemon
1 stick Cinnamon
2 pods Green Cardamom
6-8 whole Cloves

In a saucepan, heat the all of the ingredients and boil for 2 minutes.  Pour all of the ingredients into a sterilized 1/2 pint jar.  Seal with a sterile 2 part lid and process in a water bath for 10 minutes.  Let the honey season for at least a week or two.