With markets full of farm fresh produce, we all want to do everything we can to savour that fresh-from-the earth goodness! This month Secrets From Our Kitchen focuses on preserving summertime flavours and freshness. If you haven’t tried it before, now might be just the time to try canning and preserving. With proper equipment and some fabulous fresh fruit and vegetables, there’s no better way to preserve the flavours of summer for use year-round!

When you are at your local farmers’ market, be sure to pick up some farm fresh corn-on-the cob, and serve it alongside Sadie’s Jamaican Jerk Chicken, the winner of our BBQ recipe contest. We’ve included the recipe here, so give it a try and let us know what you think!

From the Kitchen to the Table is proud to recently be featured in two national retail publications: Gift & Tableware Magazine and Home Style Magazine. In fact, Home Style named our newsletter, “Secrets from our Kitchen” one of the best in the country. Thanks for your continued support and patronage, and for supporting our newsletter and our store.

We couldn’t do it without you!

In this Issue

• Culinary Events and News
• Did you know?
• RSVP Endurance Canning
• Fun Kitchen Toys
• Preserving the flavours of summer!
• Sadie’s Jamaican Jerk Chicken

Culinary Events and News

MILLCROFT INN & SPA CULINARY CLASSES
"Pasta Like a Pro"
Saturday, August 21st - 2:00 pm
Join award-winning Chef Roberto Fracchione as he shares some of his trade secrets, favourite ingredients and helpful tools in these fun 60-90 minutes classes.
Sponsored by FROM THE KITCHEN TO THE TABLE.

SUMMERFEAST in the Hills of Headwaters
Experience some of the finest restaurants in the Hills of Headwaters.
Exquisite restaurants at affordable prices!
www.summerfeast.ca

CONGRATULATIONS TO:
Eva D, the July winner of a summer patio gift set from Trudeau.

August Draw ~ RSVP Shopping BaZket
All subscribers to Secrets from our Kitchen will be entered in a draw to win a BaZket shopping tote with apron & oven mitts ($100 value). Draw takes place the end of August.

The RSVP Shopping BaZket shopping tote is tear and water resistant and features a collapsible frame for quick and easy storage. Perfect for a trip to the grocery store, the market, or for a picnic on the beach!

DOWNTOWN ORANGEVILLE’S MARKET ON BROADWAY
Every Saturday Morning ~ 8am to 1pm
The area’s best Farmers’ Market is serving up fresh local produce, baked goods, flowers and community interaction!
www.marketonbroadway.ca

Save these dates:
Riedel Wine Tasting ~ Thursday, October 21st at 7 pm
Zwilling J.A. Henckels Knife Sharpening ~ November 25th between 5 pm and 8 pm.

Did you know?

• Mason jars, made of sodalime glass, were invented and patented by John L. Mason in 1858.
• Confit, which comes from the French verb “confire” (meaning to preserve) usually applies to the preservation of meats, by cooking them in their own fats or oils and allowing the fat to set.
• Pickling, the process of preserving food in an acid (usually a vinegar), is one of the oldest methods of preserving.
• Canned goods and canning supplies sell particularly well in recessionary times. In May 2009, Nielsen Canada reported that canning supply sales were up over 11% from the previous year.
• It is believed that jams and jellies were first introduced to Europe by returning Crusaders.
• In California a 40 year old can of corn was found. The corn was still safe from contaminants, and there was very little nutrition loss -- in fact the corn still looked and smelled like freshly packed corn.
• A patent for grape jam was first issued to Paul Welch in 1917 under the name “Grapelade”, for the process of pureeing grapes.
• Canning etiquette dictates that you should always return jars
  (and you may get them back full again)!

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RSVP Endurance Canning

Canning and preserving have come a long way from how they used to be done in your grandmother’s day.

Though the techniques have remained basically the same, and the process is relatively uncomplicated, proper and safe canning procedures must be adhered to in order to prevent the growth of bacteria in your preserves.

Endurance RSVP introduces a full line of canning products that bring modernity and functionality to this age-old tradition of preserving the fresh tastes of the season!

Endurance 20 quart Water Bath Canner

The Endurance RVSP 20 quart Water Bath Canner is made of stainless steel and features a tri-ply base for even heating and a tempered glass lid with built-in steam vent.

The set includes a 7-jar canning rack. The 7-Jar Canning Rack holds 7 quart or pint jars in the proper position for optimum hot water circulation. The rack’s design allows it to be raised and supported on the edge of the canning pot for easier jar removal.

Made from dishwasher safe 18/8 stainless steel with polyethylene coated handles.

Endurance 20 quart Water Bath Canner $130.00 each
Comes complete with 7-jar canning rack

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Fun Kitchen Toys

Never too hot to handle

An essential tool to safely remove canning jars from hot water. Staycool plastic handles protect your hands when removing hot jars. Chromed steel tongs are PVC coated to provide a solid, secure grip while grabbing the lid or sides of a hot jar.

$5.99 each

Labelled for freshness!

These sets of large and mini oval labels contain 24 large and 24 mini ovals in red and black. Large labels measure 2-3/4” x 1-3/8”.
Mini labels measure 1-1/2” x 3/4”.
The set of small oval labels feature 48 small red and black oval labels that fit well on quilted jam and jelly jars (measuring 2-14” x 1-1/8”).

$5.99 set

Pour it in!

Dual spouts on this sturdy 1-cup capacity ladle allows you to pour from either side.

12” long handle allows for easy reach into deep pots.

Dishwasher safe. Made of 18/8 stainless steel.

$14.99 each

A funnel for every jar!

The 70mm (2.75”) diameter neck opening on this funnel allows large food items to pass through easily when packing wide mouth canning jars.

The flat rim with handles provide stability and an easy, secure grip. This funnel also functions well for filling canisters.

Made of nonreactive, dishwasher safe stainless steel.

$19.99 each

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Preserving the flavours of summer!

There are many ways to preserve foods including freezing, drying, preserving or canning. Home canning is a simple and safe method for preserving delicious and nutritious food by processing and sealing food in an airtight container.

The trick to ensuring the safety of your canned foods is to ensure that you utilize the correct method of canning.

High acid foods (including fruits, pickles, sauerkraut, jams, jellies, marmalades and fruit butters) should be canned using a boiling-water canner (often called a boiling water bath). The acid in the food prevents bacteria from growing and the high temperature kills any bacteria that may already be present.

Low-acid foods (including meat, seafood, milk and fresh vegetables) must be canned using a pressure-canner. Because of the low acid content of these types of foods, a higher temperature is required to kill the bacteria, and these temperatures can only be achieved with a pressure canner.

Some other tips for successful canning include:

• Use current methods for canning; technology has changed and some older recipes may be less “safe” than newer methods.
• Use the freshest ingredients possible -- canning won’t turn bad ingredients into good ones!
• Follow the recipe exactly (no substitutes), and never double a recipe!

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Our Summer Grilling Recipe Winner!
Sadie’s Jamaican Jerk Chicken

• 1 whole chicken, halved
• 1 lime halved
• 1 pinch salt
• 5 tbsp. Jerk Rub Seasoning (below)
• 10 leaves of pimento (optional)

Jamaican Jerk Rum Rub

• 1 1/2 tsp. dried thyme
• 1 tsp ground allspice
• 1/2 tsp. ground cinnamon
• 4 tsp. white pepper
• 1/4 cup chopped green onion
• 2 tsp. salt
• 1/4 tsp. ground nutmeg
• 5 small jalapeno
• 2 tbsp olive or vegetable oil
• 1 splash flavourful rum

Rub the chicken with lime and salt.
Rub jerk seasoning over chicken halves.
Marinate in the refrigerator overnight for best results.
Preheat a barbecue grill to medium high.
If using, spread the pimento leaves on the grill.
Turn barbecue to medium low heat.
Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.