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August 2011, Volume 7, Issue 8

From the Kitchen to the Table, The Kitchen Store in Orangeville

Summertime delights in a jar!

Cherry PreservesBottle some of the freshness of summer by preserving the seasonal bounty of cherries, peaches or berries. Or if savoury flavours are more to your taste, get out your canning jars and bottle some home made pickles, chili or tomato sauce or make flavoured vinegars using fresh herbs from your garden or your local farmers’ market.

In this issue we’re delighted to showcase some of our favourite gadgets and tools that bring a modern touch to an age-old culinary tradition.

And as tradition dictates, we know that sometimes the tried-and-true recipes are as important as the equipment itself, so we’re pleased to offer you a few recipes for canning your favourite summertime fruits and vegetables.

Be sure to mark your calendars for Summerfeast, an annual tradition of culinary excellence in the Hills of Headwaters. Visit some of the areas finest restaurants for great meals at special Summerfeast prices.

With warm wishes,
Sigrid Wolm

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In this Issue

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Culinary Events and News

Downtown Orangeville’s Market On Broadway
Opening Saturday mornings: 8am to 1pm -- rain or shine!
www.marketonbroadway.ca

SummerFeast

SummerFeast
August 16 to September 4, 2011 Starting, August 16th, the region’s finest restaurants – in partnership with The Hills of Headwaters Tourism Association – will offer special menus of their extraordinary cuisine at very affordable prices for 20 mouth-watering days of SummerFeast 2011.
www.summerfeast.ca

Congratulations To:
Connie S, the July winner of a Zoku Quick Pops™ Maker.

August Subscriber Draw
All subscribers to our electronic newsletter during the month of August will be entered to win a $50 FROM THE KITCHEN TO THE TABLE gift certificate.

Subscribe to Secrets from our Kitchen

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Peach Preserves

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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Bormioli’s Fido Jars

bormioli fido jars

Bormioli is a high quality Italian glassware that possesses high durability, strength and clarity, even after thousands of washes.

The Bormioli Fido glass storage jars are dishwasher safe, and possess the same outstanding qualities as the entire Bormioli line of glassware.

These jars are perfect for canning, with their stainless steel clamps and rubber gaskets. Preserve the bounty of the season in these fabulous storage containers.

Their classic design and quality construction are also great for showing off herbs, spices, jams and vinegars!

Available in a variety of sizes from 500ml to 5000ml
On sale during the month of August -- $4.49 to $13.99 each
Regular prices from $5.49 to $15.99 each

 

bormioli marmaladeDelightfully Delicious Chunky Orange Marmalade

  • 6 Seville bitter oranges
  • 1 large sweet orange
  • 1 lemon
  • 2 litres water
  • 5 cups white sugar

Cover oranges and lemon in a large saucepan filled with the water and bring to a boil. Reduce heat and simmer for about 30 minutes until fruit are very soft. Remove from saucepan, but leave water in pot. Add sugar to water and stir until dissolved, continuing to simmer for approximately 10 minutes.

While sugar water mixture is simmering, cut fruit in half and slice thinly, removing any seeds. Tie pieces into a piece of cheesecloth. Return fruit to saucepan (in cheesecloth) and cooking for an additional 20 minutes, stirring often. After 20 minutes remove fruit from pot and cheesecloth and pour marmalade into sterilized jars, sealing well.
Makes about 2.5 litres of marmalade.

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Fun Kitchen Toys

Now you see it, now you don’t!

silicone colander from Chef’n collapsesThe innovative silicone colander from Chef’n collapses flat -- only one inch thick -- and then expands and maintains its shape for your cooking projects.

Amaze your friends & family -- or just strain some things with it. Space saving design; top rack dishwasher safe.

$19.99 each

Tongs for CanningNever too hot to handle!

An essential tool to safely remove canning jars from hot water. Stay-cool 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.

$6.50 each

Tongs for CanningPour 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

Magnetic Lid Lifter for Canning

Lift and load!

RSVP’s magnetic lid lifter allows you to handle jar lids for both hot and cold canning.

Pick up sterilized lids from boiling water using the magnetic tip on the 7” handle.
Hand wash

$2.99 each

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The Endurance RVSP 20 quart Water Bath Canner
20 quart canning bath - $135.00 each

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.

RVSP 20 quart Water Bath Canner

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Old-Fashioned Mustard Pickles

  • 1 pound pickling cucumbers, cut into
  • 1/2 pieces
  • 1 pound pearl onions, peeled
  • 4 green peppers, seeded & cut into 1/2
  • square pieces
  • 1 medium cauliflower, cut into small
  • florets
  • 3/4 cup coarse salt
  • 3/4 cup brown sugar
  • 1/3 cup all purpose flour
  • 3 tbsp dry mustard
  • 2 tsp. turmeric
  • 2 tsp. celery seeds
  • 1 tsp. ground ginger
  • 2-3 cups cider vinegar

Toss all vegetables in a mixing bowl, along with coarse salt.
Cover and leave overnight.
In the morning rinse and drain.
In a large saucepan mix sugar, flour and seasonings.
Gradually stir in 2 cups of vinegar and bring to a boil, then reduce heat to low.
Add vegetables to liquid and add additional vinegar, as required, to ensure vegetables are submerged.
Simmer for 30 minutes.
Pack into sterilized jars, sealing well.

The Best Fruits of the Season

August - raspberries, early apples, blueberries, peaches, pears, plums, nectarines September - apples, grapes, blueberries, peaches, pears, plums
October - pumpkins, apples, blueberries, pears

The Best Vegetables of the Season

August to October - beans, beats, broccoli, cabbage, carrots, cauliflower, corn, cucumber, eggplant, onions, peppers, potatoes, radishes, squash

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