Author: Karyn Siegel-Maier
Published on: September 1, 1998
This Post I found at herbalmusings
week we looked at the various methods of collecting and drying
herbs to be used during the winter months. This week, I'd like
to share with you some excellent recipes for preserving fresh
herbs (and vegetables for that matter) in the form of canning.
People preserve goods in sealed jars in a variety of ways, but
there are basically 3 key things to remember for success: 1) Always
sterilize jars and rings in boiling water and use tongs after doing
so when handling them; 2) Never boil the lids - pour boiling
water over them instead; and 3) Always make sure the lids seal
properly. If the lids don't seal within 12-24 hours, you'll have
to reprocess that batch. Also, don't screw the rings down over
the lids for 8-12 hours after filling.
have many uses, from the culinary to the cosmetic. Wine bottles
(with new corks) are perfect for making herbal vinegars, but
almost any clean jar will do. Whole herb stems are placed in the
jar and then the jar is filled with vinegar. Whenever possible,
include the herbal flowers as well. Also, whenever garlic is
called for, use whole cloves. With onions, slice into quarters,
or smaller, to fit through the mouth of the jar. Vinegars take
from 2-3 weeks, preferably on a sunny shelf, to "infuse" the
flavors. Feel free to experiment with different combinations of herbs!
Oregano, Red Wine Vinegar, Garlic cloves, chives, basil, red
pepper strips, marjoram. This combination is great for salads,
soups, bean dishes and marinating vegetables.
Sage, bay, whole black
peppercorns, garlic, rosemary, tarragon,
white vinegar. This recipe is also good when combined with
vegetable broth and cooked with rice as a substitution for
Mashed fresh fruit (such as apricot, apple, blueberries,
raspberries), 2-3 sage leaves, cider vinegar. Never heard of
fruit vinegars? Try 'em, they're different! And if you use
berry-based vinegar for your marinade, your friends will wonder
how you ever made "pink" grilled chicken.
Got Veggies to Spare?
the great salsa-making celebration is over at our house, we
always preserve the last of our tomatoes with eggplant and
zucchini (or other squash). This mixture can be a great sauce
starter, or an excellent addition to soups and casseroles. You
might have to make this in batches, depending on how many
vegetables you have.
the zucchini in garlic and olive oil until just tender. Add
eggplant and cook 3-4 minutes more while stirring. Add tomatoes
and simmer 1 minute. Sprinkle with fresh (or dried) oregano and
basil. Seal in sterilized canning jars.
Jams & Jellies
~ This jelly is wonderful with cream cheese and crackers! Only
the flavor is hot. The more mellow-flavored peppers and sugar
help to balance the overall affect. You might be asking where
the herbs are. Well…there aren't any. But this recipe is too
good to leave out! (As a matter of fact, I make it for so many
other people, I rarely get more than a jar for myself!)
cups mashed peppers (use at least 4 jalapenos and the remaining
a combination of green, yellow, orange and red peppers)
½ cup cider vinegar
4 ½ cups sugar
1 package powdered Sure-Jell
the peppers in a food processor or blender just until you have a
firm pulp. Place pepper mixture, vinegar and Sure-Jell in a
large Dutch oven or saucepan. Heat on high, stirring constantly,
until mixture reaches a boil. Add sugar, stir and boil another
2-3 minutes. Pour jelly immediately into clean jars and seal.
Red Onion-Rosemary Jam ~ Spread this on your next bagel or biscuit. This also makes a good marinade for chicken or beef.
7 cups red onions, sliced thin
¾ cup red wine vinegar
1 tbls. olive oil
3 ½ cups sugar
1 package Sure-Jell Light
¼ tsp. dried thyme
¼ tsp. ground white pepper
½ tsp. dried rosemary, crumbled
onions in olive oil and vinegar for 10-15 minutes, or until
tender. Place onions in food processor or blender. Add rosemary,
thyme and white pepper. Blend 1 minute.
onion mixture in saucepan or Dutch oven. Add Sure-Jell and
bring to a boil, stirring constantly. Add sugar and boil 1
minute more. Remove from heat, stir well and pour into sterile
jars (about 6 pints) and seal.