Canning and Pickling:

How to Make Summer Last Longer

By Katie Frerker

The summer harvest is over and so begins the time of preparing for the long winter ahead. Our farmers were hit hard with some nasty weather this past month, but there is still much to take advantage of this harvest season. It's time to preserve summer's bounty so local flavors can be enjoyed until the next sprouts pop up in the spring. Time to take advantage of autumn's offerings and sip on hot spiced cider while watching the leaves change from green to orange and red. So get out the canning jars and jugs of cider. It's time to greet the season change with pickles and mulling spices! At the Wedge, our Bulk Herb Department has all the spices you need to enjoy these fall activities, many of them from local companies.

Pickling and Canning your Summer Vegetables

Pickling and canning are great methods of preserving fruits and vegetables for the winter. These practices allow us to eat from the summer garden all year round without letting our precious produce go to waste. A variety of different spices can be used to add flavor to your recipes in conjunction with vinegar, honey, water,and salt. Below is one idea for how to store and savor those beets that have begun piling up in the pantry:

Pickled Beets

• 1 gallon small beets
• 1 tablespoon whole allspice
• 1 stick cinnamon
• 1 quart vinegar
• 1 cup honey

Cook the beets in water until tender. Drain water and set beets aside. Combine spices and vinegar and pour over beets. Simmer the beet and vinegar combination for about 15 minutes and then add honey. Pack the hot beets into sterilized jars and cover with remaining boiling syrup, leaving 1/4 inch headspace. Cover with canning seals and process for 10 minutes in boiling-water bath. Makes 3-4 quarts.

Pickling Spice, a fragrant mixture made up of cinnamon chips, yellow mustard, dill seed, brown mustard, allspice, cloves, coriander seed, mace, black peppercorn, bay leaf, cardamom, whole chili pepper, and ginger root, is also commonly used in canning. Put one or two teaspoons of this blend in cheesecloth and simmer in soups, stews, or broths. Use it to pickle and preserve meats, and to season vegetables, relishes, and sauces; or try it in the spicy vinegar recipe below.

Spicy Vinegar

• 3 tablespoons Pickling Spice
• 1 quart vinegar
• 1 cup honey

Tie Pickling Spice in a small piece of cheesecloth. Combine with vinegar and honey. Heat gently for about 10 minutes. Remove spices and pour vinegar into bottle. Spicy vinegar is good in vegetable or bean salad dressings.

Hot Spiced Cider

While the last harvest is being gathered from the farm, the apple orchards of Minnesota begin to overflow. Stock up on fresh pressed apple cider and make a nice hot drink to help warm up on those chilly fall evenings. Cider Mate is a blend of sweet spices that will perk up hot cider drinks, teas, and wines. Its ingredients include cinnamon, allspice, orange and lemon peel, star anise, nutmeg, cloves, fenugreek, and ginger. Add it to your favorite cider and let it simmer for 10-20 minutes. For a special treat, try the recipe below:

Spiced Apple Tea

• 1 quart apple juice or cider
• 1 quart peppermint tea
• 1 cup Cider Mate spice blend
• honey to taste

Combine juice, tea, and Cider Mate in a pot. Bring to a boil, reduce heat, and simmer for 20 minutes. Strain and sweeten as desired.

Now is the time when our local farms need all the support they can get. Take advantage of the remaining harvest and let these recipes get you ready for the changing winds. Come visit our Bulk Herb Department and greet the fall with these great recipes. Local food, all year round.