Preserving


BLACKBERRY LIME JAM

3 limes, zested and sections scooped out
1/2 cup water
6 cups blackberries, crushed
7 cups sugar

Combine lime sections, zest, juice and water and cook for 20 minutes on low heat. Increase heat to medium, add berries and sugar and continue cooking 20-30 minutes, or until thickened.

Pour into 1/2 pint jars leaving 1/4" head space, seal, process in BWB 5 minutes.

Makes about 7 half pints.

Modified from Farm Journal.

PRESERVED LEMONS

2 large lemons, ends cut off
1/3 cup kosher salt
enough fresh lemon juice to cover
clean pint jar

Slice lemons into 16 wedges.

Fill jar with salt, pack lemons in and pour lemon juice over. Seal jar and shake to dissolve some of the salt.

Keep in a cool place or the refrigerator for 7 days, shaking jar every day. It is ready to use at this point, and you may add a little olive oil to the top or not. This will last forever in the refrigerator.

TOURSHI

It is best to make these in the early winter when the turnips are sweeter, but are still small.

1 pound baby turnips, firm and unblemished
1 large beet, peeled and sliced
6 cloves garlic, peeled and root end trimmed
2 1/2 cups white vinegar
2 cups water
6 tablespoons salt
4 dried red chiles

Wash and trim turnips, peel if necessary. Halve the smaller ones and quarter the larger ones.

Layer the turnips into two quart jars with the beets and garlic.

Mix the vinegar, water and salt to dissolve salt and divide between the two jars. Add two chiles to each jar and seal.

Keep on the counter for 5-7 days, turning jars over occasionally to dissolve salt better, then refrigerate.

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