Recipe Corner
by Tiana Celesia, R.D.
Preserving Organically Grown Foods
As summer days come to an end, we ponder ways
to continue enjoying now-abundant organically grown fresh fruits,
vegetables, and herbs throughout the rest of the year. The major
methods of preservation include drying, canning, jellies, and freezing.
There are a variety of food preservation methods that have withstood
the test of time. There are many references detailing food preservation
procedures and providing endless ideas. I offer here just a sampling
of ideas and some references to get you started.
One benefit of dried foods is that they take
up very little space, as they generally shrink to about one- quarter
of their original volume. Drying requires little special equipment.
In fact, herbs can be dried at room temperature. (Fancy food dehydrators
are also available for those who want the convenience and/or are
tight on space.)
Canning is much more laborious and involves
the use of a pressure canner for low-acid foods and a water bath
or steam canner for acidic foods (most fruits, tomatoes, and pickled
vegetables). Instructions must be followed carefully to make sure
that naturally occurring enzymes are inactivated and molds, yeasts,
and bacteria are destroyed.
Jams, jellies, conserves, marmalade, preserves,
and fruit butters are basically fruit preserved by means of sugar,
and are great ways to use fruits that may not be perfect enough
for canning.
Freezing is probably the simplest home food
preservation method. Unlike canning, which uses heat and pressure
to kill food- borne pathogens, freezing usually prevents their growth,
but only as long as they remain thoroughly frozen, so proper sanitation
during preparation is key. (See the August 1996 issue for more information
about how to freeze foods properly.) Although nothing beats fresh,
organic produce, freezing offers an easy way to enjoy local organic
foods until the next harvest. Follow cooking charts carefully to
retain the best taste and texture.
Whichever method you choose, prepare foods
according to directions, use proper materials designed for the particular
form of storage, and label all packages with names and dates. Keep
in mind that preserved foods can make great gifts!
Although there are entire books devoted to
the topic of food preservation, information can also be found in
general food preparation manuals, such as The Handbook of Food
Preparation, (chapter 13, "Food Preservation") published
by the American Home Economics Association, and The Joy of Cooking,
by Irma Rombauer and Marion Rombauer Becker, pp. 802- 849. Materials
and equipment can be purchased at most kitchen supply stores or
through companies such as Williams Sonoma (1- 800- 541- 2233).
Fruit Leather (2 rolls)
from the Sunset Food Processor Cookbook, Lane Publishing
Co., CA, 1985.
2 lbs organic apricots (or peaches, nectarines,
plums, strawberries), quartered and pitted
6- 8 tablespoons sugar
2 tablespoons lemon juice
In food processor fitted with metal blade,
place fruit, 6 Tbs. of the sugar, and lemon juice in work bowl;
process continuously until pureed. Add up to 2 more Tbs. of sugar,
to taste. Line two 10 x 15- inch rimmed baking pans with plastic
wrap; spoon half the puree into each lined pan and spread evenly
over bottom with a rubber spatula. Place pans in a 150-degree oven
(or oven set on "warm"), allowing at least 4 inches drying
space between oven racks. Dry for 6- 8 hours or until leather is
firm and feels dry. Remove plastic and fruit leather from pans;
roll up together while still warm and twist ends of plastic to seal.
Wrap in additional plastic. Store at room temperature for up to
1 month or freeze for up to 1 year.
NOTE: Omit lemon juice when using plums. Decrease
sugar to 4- 6 Tbs. if using strawberries.
Herb Vinegar (1 quart)
from The Joy of Gardening Cookbook by Janet Ballantyne. Garden
Way Books, 1980
Place 1 1/2- 2 cups minced organic herbs (single
herb or blends) in a glass jar (such as an empty wine bottle). In
a stainless steel or enamel pot (NOT aluminum), heat 4 cups of wine
vinegar to just below the boiling point. Pour the hot vinegar over
the herbs. Seal with a nonmetallic cork. Place the bottle in the
sun or in a warm place. Shake or stir daily for 10 days. After 10
days, strain the vinegar through fine cheesecloth. Pour the strained
vinegar into sterilized jars and add a fresh sprig of herbs for
garnish. Cork and store in a dark place.
An alternative method is to place herbs and
vinegar (4- 5 large sprigs of fresh herbs for every 2 cups of vinegar)
into a bottle and let sit 2- 3 weeks before using.
Raspberry Freezer Jam (8 6- oz. jars)
From the Williams Sonoma summer catalog, 1996
1 quart fresh organic raspberries
4 cups sugar
1 Tbs. raspberry liqueur
1 cup water
2 Tbs. powdered pectin (available in supermarkets)
In a large bowl, crush berries with a spoon.
Add sugar and liqueur and let stand 10 minutes. Strain through a
fine sieve. In small saucepan, mix water and pectin and bring to
boil for 1 minute, stirring constantly. Remove from heat, add to
puree and stir well. Ladle into sterilized jars, leaving 1/2"
at top. Seal immediately. Allow to set at room temperature overnight,
then freeze. Will keep 6 months in freezer and 3 weeks in refrigerator.
Fruit Vinegar (2 cups)
Adapted from Making and Using Flavored Vinegars by Glenn
Andrews
2 cups wine vinegar
2- 2 1/2 cups organic raspberries*, lightly mashed
2 Tbs. sugar or honey
*You can also use other fruit. Peel and chop
large fruits before mashing.
Combine all ingredients in the top portion
of a non-aluminum double boiler. Cook over barely simmering water,
uncovered, for 10 minutes. Let cool a few minutes and pour into
a large screwtop jar and store for 3 weeks, then strain to separate
the vinegar from the berries, pressing all the juice from the berries.
Run through a coffee filter to remove sediment, if desired. Pour
into bottles and add a few fresh berries.
Tiana Celesia is a Registered Dietician
who consults with various individuals and organizations.
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