Friday, 10 April 2015

Preservation Society Home Preserves

Preservation Society Home Preserves
100 Modern Recipes
By Camilla Wynne
Paperback, 192 pages

I am in love with this book!

Camilla Wynne truly achieves her goal of taking the fear out and putting the fun back in to canning.

The recipes are playful and different than your usual canning books. Not only does she teach a modern spin on canning but also how to understand the basic science of canning so that you will be able to put your own spin on recipes.

It just makes sense to can your produce, whether from your garden or farmer's market. I still remember the three day blackout a few years ago. And many have suffered longer ones more recently. Fridges may let you down, but a well stocked pantry is a delight. 

I love that Camilla is such a free spirit, it comes out in her writing and her enthusiasm is contagious. This is one of those few preserving books where I want to try every single recipe.

You'll find a couple of sample recipes below. Happy canning!


Contents Include:

Introduction
Canning Basics

Jams
Marmalades
Jellies and Butters
Canned Fruits
Syrups
Pickles
Chutneys, Relishes and Savory Jams
For the Fridge
Cooking with Preserves


From the Back Flap:

These are not your grandmother’s preserves, but we’re certain she would approve!

Preservation Society is a very particular preserves company. And while its founder, Camilla Wynne, may not always make pristine preserves from organic heirloom produce, she does make things filled with imagination and heart.

Camilla’s mandate at Preservation Society is to use as much local produce as possible. It may seem like a nice idea to make the perfect strawberry jam, but that’s not what she does, nor is it the type of recipe you’ll find in this book. Instead, her recipes are amusing, creative and simply mouth-watering.

She has worked with some of the top chefs, and this experience is reflected in her recipes. They don’t use complicated techniques or hard-to- find ingredients, but with a combination of classic ideas and surprise twists, they manage to be utterly unique creations. Besides the sumptuous jams, jellies and marmalades, you’ll also find recipes for syrups, marinades, chutneys and conserves, as well as 18 recipes that use the original preserves.

Whether you’re a beginner or a seasoned pro, you’ll be comfortable making these recipes, which feature reliable, easy-to-follow, up-to-date preserving instructions and information
.


MISO MIXED PICKLE

I LOVE A MIXED PICKLE — it’s like a party in a jar. So good-looking! So diverse! This one is crunchy and bright and can hold its own as a snack, though it’s also very attractive on a sandwich.

7 oz    corn on the cob (1 cob), quartered lengthwise and     200 g
    cut into 1-inch (2.5 cm) chunks
5 oz    cauliflower florets    150 g
5 oz    daikon radishes, cut into     150 g
    1⁄2-inch (1 cm) chunks
4 oz    mini bell peppers, slit or halved if large    120 g
31⁄2 oz    green beans, cut into 1-inch (2.5 cm) pieces    100 g
21⁄2 oz    shimeji mushrooms    70 g
2 oz    finger chile peppers     50 g
    (about 4), cut into 1-inch (2.5 cm) chunks

BRINE
1⁄2 cup    granulated sugar    100 g
1 tbsp    pickling salt    15 mL
3 cups    white wine vinegar    750 mL
2 cups    water    500 mL
1⁄3 cup    shiro miso    120 g

PER JAR
2    gingerroot coins    2
1    clove garlic, peeled    1
1 tsp    mustard seeds    5 mL
1⁄4 tsp    whole black peppercorns    1 mL
1⁄8 tsp    calcium chloride    0.5 mL

Prepare the jars and lids.
In a large bowl, toss the corn, cauliflower, radishes, bell peppers, green beans, mushrooms and chiles. You want to combine them well, to ensure that you have a little of everything in each jar.
Brine: In a medium saucepan, combine the sugar, salt, vinegar and water. Bring to a boil over high heat, stirring to dissolve the sugar. Remove from heat and whisk in the miso, making sure it dissolves.
Meanwhile, add ginger, garlic, mustard seeds, peppercorns and calcium chloride to the hot jars, then pack in vegetables as tightly as possible, leaving a generous 1⁄2?inch (1 cm) headspace.
Pour hot brine into the jars to within 1⁄2 inch (1 cm) of the rim. Remove any air bubbles, add more brine if necessary and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.

MAKES ABOUT FIVE JARS (1 PINT/500 ML EACH)

TIPS
If you don’t have a kitchen scale, you’ll need 2 cups (500 mL) cauliflower florets, 1 cup (250 mL) chopped daikon radish, 11⁄2 cups (375 mL) mini bell peppers, 1 cup (250 mL) sliced green beans and 1 cup (250 mL) shimeji mushrooms.
If you can’t find shimeji mushrooms, try small button mushrooms or torn oyster mushrooms.


Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


PI√ĎA COLADA JAM

THIS DELICIOUS JAM SPEAKS FOR ITSELF. It’s got all the flavors of the classic cocktail, but is socially acceptable to eat for breakfast. The chunky texture, full of chewy coconut, also makes it a pretty choice for a dessert component — on ice cream, between cake layers, stirred into mascarpone … the list goes on.

2.9 lbs     pineapple flesh (from 2 pineapples) 1.3 kg
21⁄2 cups    jam (gelling) sugar    500 g
12⁄3 cups    unsweetened flaked coconut    100 g
         Grated zest and juice of 2 limes
6 tbsp        dark rum, divided    90 mL

Chop the pineapple into fairly small dice.
In a large pot or preserving pan, combine the pineapple, sugar, coconut, lime zest and juice and about half the rum. Cover and let stand to macerate for 30 minutes.
In the meantime, prepare the jars and lids.
Bring the pineapple mixture to a boil over medium-high heat, stirring often. Boil hard, stirring often, until the setting point is reached (see page 17). Remove from heat and let rest for 5 minutes, stirring occasionally. Stir in the remaining rum.
Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.

MAKES ABOUT FIVE JARS (8 OZ/250 ML EACH)


Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
 


SOUR CHERRY LEMONADE CONCENTRATE

THIS SYRUP IS A BOON TO HAVE ON HAND in the pantry on a hot summer’s day. If you’re on your own, add a few tablespoons to a glass of ice water, then refrigerate the rest for the next time you get thirsty. If you’re serving a crowd, pour the whole jar into a big pitcher and dilute to taste. For a grownups-only party, add gin or vodka for a very easy, very drinkable cocktail.
       
1 lb        pitted sour cherries    450 g
3 cups        granulated sugar    600 g
Pinch        salt    Pinch
        Grated zest of 5 lemons, divided
2 cups        water    500 mL
11⁄2 cups    freshly squeezed lemon juice    375 mL
   
Prepare the jars and lids.
In a large pot, combine the cherries, sugar, salt, zest of 3 lemons and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat and simmer gently, stirring occasionally, for about 15 minutes to coerce the cherries into letting all their juice flow.
Pour the cherry mixture into a fine-mesh sieve set over a deep container. Push down against the cherries to extract as much liquid as possible. Stir the remaining lemon zest and the lemon juice into the syrup.
Pour syrup into the hot jars to within 1⁄2 inch (1 cm) of the rim. Wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 15 minutes.

MAKES ABOUT THREE JARS (1 PINT/500 ML EACH)

TIPS
If you don’t have a kitchen scale, you’ll need 3 cups (750 mL) pitted sour cherries for this recipe.
For 11⁄2 cups (375 mL) lemon juice, you’ll need 8 or 9 lemons.


Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
 


Camilla Wynne is a writer, home preserving teacher, and the founder of Preservation Society, a small batch preserves company based in Montreal. She has been a pastry professional for over a decade and is one of Canada's only Master Preservers.

After graduating from pastry school she cut her teeth in some of Montreal's best restaurants, including Les Chevres and Laloux, all the while running the pastry half of Backroom Records & Pastries, and touring and recording with rock band Sunset Rubdown. When the band broke up she decided to concentrate on producing her own line of preserves, which had already garnered a following.

Not content to produce garden-variety jams and pickles, Camilla instead favours products that tell a story or illicit a memory and are often, though not intentionally, inspired by cocktails.

Her first book, Les conserves selon Camilla, was released in 2013. She has contributed recipes to numerous publications, including The Globe & Mail, Lost in the Supermarket: An Indie Rock Cookbook, and Le miel: l'art des abeilles, l'or de la ruche. Camilla resides in Montreal, QC.