Saturday, August 8, 2020

Cherry Tomato and Corn Salsa- Finally a Way to Preserve Cherry Tomatoes

 I've been gardening for decades, growing cherry tomatoes, and looking for a great way to preserve them.  This is it!  This salsa is bright, not too spicy, zippy and a joy to add to a taco, top off a soup or just eat by the spoonful from the jar.  So proud to include tomatoes, jalapeƱos and onions from my garden.

Adapted from the Ball Canning Book- because of the low ph of the corn and onions, you can't play with the quantities of the vegetables.  But, you can play with the herbs and spices.  This is the only tested recipe I could find.

To make 6 500ml jars

Friday, August 7, 2020

Corn Relish with Tomatoes

This isn't your mama's corn relish!  It's tart-sweet from the tomatoes- perfect as a taco topping, on a burger, garnishing a soup- so many possibilities.  Be sure to halve the tomatoes crosswise, and gently squeeze out the seeds and excess liquid before dicing the flesh.

To make about 4 500 ml jars

Tuesday, August 4, 2020

"Any Fruit" Shrub - for a refreshing summer drink.

I have been making shrubs for about one year now.  I read about them online and just had to try.  They are the most refreshing drink you could  have, especially in the summer,  when all the fresh fruit are in season.

So, what is a shrub anyway?  It's a fruit-based syrup, usually mixed with vinegar, to create a delicious, tangy flavouring for drinks.  I usually mix it with sparkling water but have seen some amazing cocktails using shrubs.

A little history on shrubs- in seventeenth-century Britain, the word referred to a fruit liqueur served with rum or brandy.  The version served in southern colonial America is closest to today's version, thanks to the addition of vinegar.

Shrubs are experiencing somewhat of a resurgence today, thanks to an increased interest in preservation and the swathes of mixologists looking to create unique and delicious cocktails in bars.

The recipe is pretty basic and can be used with most fruit.  I prefer the cold method of making shrubs and it is probably the most authentic.  Keep in mind that if you find the vinegar taste "too much", just let it mellow a few more days and it will balance itself.  Check out the Food52.com website for more shrub ideas.  Enjoy!