Pandemic Chili Sauce....canning in the time of corona virus

This one is already in use. Refrigerate after opening.

There is no need to wait for the late summer harvest of tomatoes to make this savoury all-purpose condiment that is delicious served with everything from hotdogs to scrambled eggs. Simply reach into your pandemic pantry and pull out the ingredients.

Ingredients:

• 4 large cans of diced tomatoes
• 3 cups finely diced onion
• 2 cups finely diced red pepper
• 2 cups granulated sugar
• 1 cup brown sugar
• 3 cups cider vinegar
• 1 teaspoon salt
• 1 teaspoon chili pepper flakes
•  4 tablespoons pickling spice;1 teaspoon whole cloves;1 cinnamon stick (broken into pieces)
• 6 ounce tin of tomato paste

Methods:

Place the pickling spice, cloves and cinnamon stick in the middle of a square of cheesecloth and tie into a bundle with a piece of string. Place all the ingredients in a large pot, cook slowly on the stove (stirring frequently) for about 2 hours until it reaches a consistency you prefer. Remove the cheesecloth bag of spices. Ladle the sauce into hot sterilized canning jars and seal. This recipe makes about 10 pint-sized jars of chili sauce.Wait for the lids to pop before storing your delicious homemade condiment. 

Green Tomato Chutney

I've taken the following post from my previous food blog, just because there are lots of green tomatoes on the vine in mid-August in Ontario. Oh, and I happen to love chutney.

In searching my files for a tried and true recipe for green tomato mincemeat, I happened upon one for green tomato chutney. The recipe card was written in the unmistakable hand of my old friend Holly, someone I haven't seen in many years but think of frequently. This chutney is dark and savoury, and may remind some of Branston Pickle.

My sister had given me some green tomatoes from her garden, determined to thwart the thieving deer. Here are the green tomatoes, saved from the maws of Lanark County deer.

Ingredients:

• 3 pounds green tomatoes, chopped
• 1.5 pounds onions, chopped
• 1 pound apples, peeled and chopped
• 2 cups malt vinegar
• 1.5 pounds brown sugar
• 6 cloves
• 1 bay leaf
• 2 tbsp. mustard seed
• 1 tsp. black pepper
• 3/4 tsp. cayenne ( I left this out to no ill effect)
• 1/4 cup pickling salt

Methods:

Chop the vegetables and cook in a heavy-bottomed pot for 1 hour with the vinegar. Add the remaining ingredients; cook for another 2 hours. Bottle in a sterilized canning jars and wait for the lids to pop.

Wherefore Condiments? Cutting the mustard

This post was drawn from my former blog...

I may have mentioned in previous posts that I have a bit of a thing about condiments.....there are times when my fridge is devoid of fruits and vegetables, but it never lacks for several varieties of ketchups, mustards, relishes and chutneys. This predilection extends to my sisters who are great pickle and condiment producers.

Some of you may be unaware that growing mustard is big business in at least two Canadian provinces - Alberta and Saskatchewan. Too bad the French Impressionist painters didn't make their way to the Canadian west. They would have had a field day with the vast swathes of prairie cloaked in the vibrant yellow of this crop in flower. The following informative link confirms Canada's status as a mustard superpower.

http://albertaventure.com/2011/06/one-hot-commodity/

Last weekend, we were treated to a great Sunday brunch made by my friend Janice who served among other things, a beautiful glazed ham accompanied by a homemade grainy mustard. Her recipe follows.

Janice's Grainy Stout Mustard- She gave me some to add to the collection in my fridge

The following recipe was taken from a magazine called Taste & Travel International (April-June 2015 edition). Mustard seeds may be available in your local grocery store. If not, try a natural food store. 

 Ingredients:

•  1 and 1/2 cups English stout
• 1 cup yellow mustard seeds
• 1 cup brown mustard seeds
• 3/4 cup cider vinegar
• 4 cloves garlic , minced or pressed
• 2 Tbs brown sugar
•  4 Tbs honey
• 1 tsp salt
• 1/3 cup dry mustard powder such as Keen's or Colman's
• 1 tsp allspice
• 1/2 tsp turmeric

Methods:

Soak the mustard seeds in the stout for 4 hours or overnight. Add more stout as necessary to keep the seeds submerged. Combine the remaining ingredients in a heavy saucepan and simmer uncovered over medium heat until reduced by half. Pour the reduced liquid into the mustard seed mixture and process in a food processor until coarsely ground. Return to the saucepan and cook over medium heat until slightly thickened. Place in clean Mason jars and refrigerate. 

And for a finer textured, non-grainy mustard that will clean out your sinuses, follow the recipe on the Keen's or Colman's mustard powder container, which simply calls for mixing equal parts powder and cold water. This is what you get. Stand back - it's hot, and makes things unfocused.