Summertime delights in a jar!
Bottle 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,
In this Issue
Culinary Events and News
Downtown Orangeville’s Market On Broadway
Opening Saturday mornings: 8am to 1pm -- rain or shine!
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.
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
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)!
Bormioli’s 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
Delightfully 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.