two jars strawberry caramel 820

Strawberry Caramel Sauce

To my mind, caramel sauce is truly one of life’s greatest edible pleasures. As a canner, it’s long been a great disappointment to me that there’s no way to safely preserve homemade caramel sauce so that it can be shelf staple and given as gifts.

All that changed when I discovered fruit-based caramel sauces. I first learned of this magical concoction from a piece on Gilt Taste (sadly, the piece is no longer available).

pouring strawberry puree

In that story, the author wrote about how one could start a batch of caramel sauce but then, instead of using cream to finish the sauce, you poured in a fruit puree. Absolutely genius.

The first time I tried it, I was completely sold. The flavor is amazing, it’s easy to make, and the ingredients are nearly identical to jam, so it is perfectly safe for canning.

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Roasted Applesauce with Spices

To me, applesauce is the quintessential fall food.

One of my favorite autumn memories is of wandering an antique apple orchard outside my hometown of Portland, Oregon, bundled up in scarves and layers for the first time of season, picking up windfall apples with my mom and sister. We’d bring our dog with us, and she’d run between the trees, tossing apples up in the air with her nose and then chasing after them.

apples in a roasting pan

Once our bags were full to the top, we’d head home to preserve our gathered fruit. My mom would cover counter tops with newspaper and we’d begin to peel. When the apples were ready, they’d go into her biggest soup pot with a splash of orange juice, cinnamon and grated nutmeg until they’d cooked down into a homey sauce (the peels and the newspaper would go to the compost bin).

roasted apples with spices

Though I live on the other side of the country now, it still doesn’t feel like autumn until I’ve spent an afternoon tramping around an orchard, picking apples and then taking them home to the canning pot.

I make my sauce much like we did when I was young, with plenty of spices and without any added sweetener. The one difference is that instead of cooking my apples down on the stovetop, I peel, core, chop, and roast.

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marinara header image

Home Canned Marinara Sauce

For most of the year, I am a staunch advocate of the small batch. I make jam in skillets, put up pickles one pint at a time, and simmer my chutneys in a miniature Dutch oven. However, come tomato season, I change my tune and go big. Very big.

Over the last five years, I’ve gotten into the habit of buying at least 100 pounds of tomatoes in the first or second week of September and spending a few very messy days painting my kitchen red.

bowls of tomatoes

I peel tomatoes, pack them into jars, and can them whole. I make tomato jam. I roast trays of tomato puree until they thicken into brick-red paste. And I cook up vast vats of basic marinara sauce that becomes the base for batches of meat sauce and soups all year long.

Having homemade marinara sauce on your pantry shelf is a dinnertime lifesaver because it means that you’re never more than 20 minutes away from a meal that you can feel really good about. [Read more...]

Chimichurri Sauce - Header

The most versatile sauce you’ll make this summer (recipe for chimichurri)

When it comes to grilling, my modus operandi is simple: use good quality products – of which there are many hanging out around the markets these days – and coat them liberally with a persuasive sauce, marinade, or condiment.

Are you familiar with chimichurri? This Argentinian dressing is one of my favorites, and boasts the freshest of flavors thanks to the marriage of simple garden herbs (parsley and oregano) garlic, jalapeño, olive oil, and red wine vinegar.

Vibrant and fragrant, this sauce is my go-to summer seasoning and makes a frequent appearance at my dinner table in the warm-weather months.

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