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Photo: Kate Williams","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/05/packed-jars640x360.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false},"bayareabites_48580":{"type":"attachments","id":"bayareabites_48580","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"48580","found":true},"title":"canning-tomatoes","publishDate":1345700639,"status":"inherit","parent":48333,"modified":1345700639,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/08/canning-tomatoes.jpg","width":500,"height":374}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_81544":{"type":"posts","id":"bayareabites_81544","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81544","score":null,"sort":[1400516214000]},"guestAuthors":[],"slug":"preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables","title":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables","publishDate":1400516214,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.","status":"publish","parent":0,"modified":1550267028,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":2379},"headData":{"title":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables | KQED","description":"Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers' markets make gorgeous pickles. Kate Williams shows you how.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables","datePublished":"2014-05-19T16:16:54.000Z","dateModified":"2019-02-15T21:43:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81544 http://blogs.kqed.org/bayareabites/?p=81544","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/19/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables/","disqusTitle":"Preserve the Bounty of Spring Produce with Homemade Pickled Vegetables","path":"/bayareabites/81544/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82107\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-jars.jpg\" alt=\"Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82107\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transforming spring vegetables into pickles is a great way to preserve their flavor for the coming year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Canning is often thought of as a summertime activity, what with the bounty of fruits and tomatoes sure to head our way in a few short months. Yet the humbler spring produce now showing its face at farmers’ markets is still a fine—nay, great—object for preservation. I wouldn’t suggest trying to sort out asparagus jam, but these green stalks, as well as their seasonal friends, make glorious pickles. I like to stuff as many different spring goodies as I can get my hands on into a few good canning jars in order to save them for less exciting times (like, say, January). I’d suggest you do the same. Here’s how:\u003c/p>\n\u003cp>Before getting to work on the vegetables, it’s a good idea to prepare your jars for canning. I like to make pickles in pint jars because they’re big enough to hold sizable pickles, but they’re not so large that the pickles will go bad before you eat up the entire contents of the jar. (If you choose to use a larger jar, you will need to process the pickles an additional 5 minutes in the boiling water bath.)\u003c/p>\n\u003cfigure id=\"attachment_82098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/boiling-jars.jpg\" alt=\"Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring jars to a rapid boil for at least 10 minutes in order to sterilize before adding the pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Glass canning jars need to be boiled for at least 10 minutes in order to be considered sterile. For some canning projects, the items being processed in the boiling water bath will be in the water for 10 minutes or more; in those cases, the jars wouldn’t need to be sterilized. These pickles, however, only need 5 minutes in the boiling water bath in order to be shelf-stable, so it will be necessary to sterilize the jars before canning. To do so, place 4 pint jars on the rack of a canning pot or large stockpot and cover completely with water. Bring this water up to a full, rolling boil. Once it hits a boil, start your 10 minute timer. After the allotted time, turn the heat down to low, cover the pot, and let the jars sit in the hot water until you’re ready for them. They will remain sterile as long as they stay hot and submerged. To soften and sterilize the lids and bands, place four new lids and the accompanying bands in a medium-sized bowl. Ladle over some of the boiling water to cover. Let them sit until the vegetables and brine are ready.\u003c/p>\n\u003cfigure id=\"attachment_82104\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ingredients-1.jpg\" alt=\"You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82104\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can pickle whichever spring vegetables look best at the market. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re waiting for the jars to boil, get to work on the vegetables. You’ll need around 2 pounds of ready-to-eat vegetables for four pints of pickles. This means you’ll likely need to buy 2 1/2 to 3 pounds of whatever looks wonderful and fresh. Here, I’m using spring onions, carrots, fennel, asparagus, fava beans, and sugar snap peas. Depending on the vegetable, you’ll need to give it more or less attention. You can cut vegetables into any shape you’d like, but make sure to cut the vegetables into comparable sizes to ensure that they’ll pickle at the same rate. Also be sure to slice long vegetables, like carrots and asparagus, into thin spears so that they will fit upright in the jars. Take a look below to see how I’ve prepped by future pickles:\u003c/p>\n\u003cfigure id=\"attachment_82110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spring-onions.jpg\" alt=\"Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spring onions should be trimmed of the dark green sections and sliced into 1/2-inch wide wedges. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/carrots.jpg\" alt=\"Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots should be peeled or well-scrubbed and sliced into batons around 1/4-inch thick and 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fennel.jpg\" alt=\"Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82102\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fennel should be trimmed of the stems, scrubbed, and sliced into wedges 1/4- to 1/2-inch thick. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82105\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/measuring-asparagus.jpg\" alt=\"Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82105\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus should be trimmed of its tough base and cut into pieces that are 3 to 4 inches long. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/snap-peas.jpg\" alt=\"Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar snap peas should have their tops and tails removed, as well as any tough strings. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/fava-collage.jpg\" alt=\"Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\" width=\"1000\" height=\"625\" class=\"size-full wp-image-82101\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fava beans require a bit more work. Shuck the beans from the pod, and collect in a bowl. Bring a small saucepan of salted water to a boil, and add shucked beans. Let boil until the beans start to turn bright green, about 1 minute. Drain and immediately rinse under cold water. Using your fingers, squeeze out the tender center from the tough skin. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the brine. When I’m making pickles or other preserved foods, I like to think about the flavor accents that I would use if I were to say, sauté, these vegetables instead of pickling them. One of my favorite spring herbs is tarragon, which I like to pair with fennel seeds, garlic, ginger, and chile flakes. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To translate this palate to a pickle brine, I use a couple of tricks: First, I steep the fresh herbs in the hot brine, and then remove them before pickling. Why? Fresh herbs have a tendency to turn slimy and dark if they sit in vinegar for too long. Steeping allows me to add flavor without compromising the aesthetic of the pickle. Second, I add the spices and garlic directly to the sterilized jars before pouring in the brine. I’ve found that when spices are added to a brine and then poured over pickles, the spices have a tendency to clump together and not distribute evenly in the jars. We’ll return to these spices in a moment.\u003c/p>\n\u003cfigure id=\"attachment_82111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/tarragon-1.jpg\" alt=\"Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bundle 2 cups of tarragon leaves and stems in cheesecloth to make it easy to remove from the brine. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To make it easier to remove the tarragon from the brine, I like to tie up the leaves in cheesecloth. You could also strain the herbs out of the brine using a sieve if you don’t have cheesecloth. I like to use a lot of tarragon (2 whole cups of leaves and stems), but feel free to scale back if you don’t want quite the same intensity of flavor. Place the tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine. \u003c/p>\n\u003cfigure id=\"attachment_82099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brine.jpg\" alt=\"Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\" width=\"1000\" height=\"709\" class=\"size-full wp-image-82099\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring the brine to a boil, cover, and let the mixture steep off the heat to infuse with tarragon flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now I build the brine by combining 3 cups each of champagne vinegar (you could also use white wine vinegar) and water in a saucepan with 6 tablespoons each of sugar and salt. I get this heating and add the tarragon bundle. Once the mixture comes to a boil, remove the pot from the heat and let the brine steep for 5 to 10 minutes. Taste as you go, and remove the tarragon once you’ve reached the optimum flavor. Keep the pot covered so that the brine remains hot. \u003c/p>\n\u003cp>Once your brine is ready, remove the jars from the canning pot. Work slowly and carefully (I like to use a long pair of tongs) to let the water drain out of the jars and back into the pot. Place the jars on a towel-lined section of the counter or on a towel-lined baking sheet. Cover the canning pot and return the heat to high to bring it back up to a boil. \u003c/p>\n\u003cfigure id=\"attachment_82109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spices-in-jars.jpg\" alt=\"I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I like to place the spices into the jars before adding the vegetables and brine to ensure that they are evenly distributed. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Into the bottom of the hot jars go the spices. In each jar, I like to use 1 clove of garlic and a few slices of ginger, plus 1/4 teaspoon each of black peppercorns and fennel seeds, and a pinch of red pepper flakes. Next, add the vegetables. Try and place an equal amount of each vegetable in each jar, packing them in as tightly as possible. All of the vegetables will shrink when the jars are boiled, so be sure to cram in as many pieces as you can. Finally, top the vegetables with the hot brine. Be sure to leave 1/2 inch of headspace between the top of the brine (and vegetables) and the top of the jar. This headspace will allow for the expansion of the liquid and prevent the jars from breaking when they are boiled. Try to work quickly while packing the jars; you want the jars to still be hot when you are finished.\u003c/p>\n\u003cfigure id=\"attachment_82106\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/packed-and-brined-jars.jpg\" alt=\"Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-82106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pack the vegetables into the jars as tightly as possible, as they will shrink upon processing. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the lids and bands, screwing them shut just until they are closed. (This is called “finger-tip tight.”) You will want air to be able to escape the jars as they boil to create a vacuum inside of the jars. If the lids are screwed on too tightly, the jars may break. Now transfer the jars back to the pot and bring the water back up to a rolling boil. Do not start timing until the water is fully boiling. Sometimes, air bubbles escaping from the jars will make the water appear as though it is boiling; wait until you can see the bubbling from the bottom of the pot. Let the jars boil for a full 5 minutes, and then remove them from the pot, placing them back on the towel-lined counter. \u003c/p>\n\u003cp>The lids should start to ping and seal within a few minutes. Still, it is a good idea to let the jars rest undisturbed until they are fully cooled before handling. Once they’re cool, you can remove the bands and store them at room temperature for up to 1 year. If any of the jars fail to seal, store them in the fridge. \u003c/p>\n\u003cp>My favorite way to serve these pickles is standing at the counter, straight out of the jar, but they’d also pair well with fresh or lightly aged goat cheese and a slice of salami or two.\u003c/p>\n\u003cfigure id=\"attachment_82103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/finished-jars.jpg\" alt=\"Homemade spring vegetable pickles. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82103\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade spring vegetable pickles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Homemade Spring Vegetable Pickles\u003c/h3>\n\u003cp>\u003cem>Makes 4 pints\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I find it easiest to weigh the produce after it has been prepared for pickling. Depending on the vegetable, it might need to be peeled or shucked ahead of time. Try to cut vegetables into similar sizes to ensure that they will pickle at the same rate. Long vegetables, such as carrots and asparagus, should be cut to fit into jars vertically.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/2 to 3 pounds seasonal vegetables, such as asparagus, carrots, spring onions, fava beans, and sugar snap peas\u003c/li>\n\u003cli>2 bunches tarragon (about 2 cups of leaves and stems)\u003c/li>\n\u003cli>3 cups champagne or white wine vinegar\u003c/li>\n\u003cli>3 cups water\u003c/li>\n\u003cli>6 tablespoon granulated sugar\u003c/li>\n\u003cli>6 tablespoons kosher salt\u003c/li>\n\u003cli>4 garlic cloves, halved\u003c/li>\n\u003cli>1 teaspoon whole black peppercorns\u003c/li>\n\u003cli>1 teaspoon fennel seeds\u003c/li>\n\u003cli>1 (1-inch piece) fresh ginger, peeled and sliced thin\u003c/li>\n\u003cli>1/4 teaspoon red pepper flakes\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>1 large canning pot with rack\u003c/li>\n\u003cli>4 glass canning pint jars with new lids and bands\u003c/li>\n\u003cli>Scale\u003c/li>\n\u003cli>Cheesecloth\u003c/li>\n\u003cli>Kitchen twine\u003c/li>\n\u003cli>Medium saucepan\u003c/li>\n\u003cli>Canning tongs\u003c/li>\n\u003cli>Canning funnel\u003c/li>\n\u003cli>Kitchen towel\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place 4 glass pint jars in a large canning pot fitted with a canning rack and add water to cover the tops of the jars by 1 inch. Bring the water to a rapid boil over high heat. Boil the jars for at least 10 minutes to sterilize. After 10 minutes, reduce the heat to low, cover the pot, and let the jars sit in the hot water until the vegetables and brine are ready.\u003c/li>\n\u003cli>Place the lids and bands in a medium bowl and ladle over some of the boiling water to cover. Let sit until the vegetables and brine are ready.\u003c/li>\n\u003cli>While the jars are being sterilized, peel, shuck, and/or slice vegetables as needed to fit into jars. See above photographs for examples. You will need 2 pounds of prepped vegetables for the pickles. Save any extras for snacking.\u003c/li>\n\u003cli>Place tarragon leaves and stems in the center of a large piece of cheesecloth. Bring the corners of the cheesecloth together and tie the cheesecloth into a bundle around the tarragon using kitchen twine.\u003c/li>\n\u003cli>Combine the vinegar, water, sugar, and kosher salt in medium saucepan. Add the tarragon bundle. Bring the mixture to a boil, cover, and remove from the heat. Let brine steep until desired tarragon flavor is reached, 5 to 10 minutes. Remove tarragon bundle, squeezing the cheesecloth over the saucepan to remove any excess water. Cover the saucepan to keep warm and set aside.\u003c/li>\n\u003cli>Carefully remove the sterilized jars from the canning pot, allowing the water inside of the jars to fall back into the pot. Re-cover the pot and return the heat to high. Place the jars on a kitchen towel-lined counter or sheet pan. Working quickly (you want to pack the jars while they are still hot), divide garlic, peppercorns, fennel seeds, ginger, and red pepper flakes between the jars.\u003c/li>\n\u003cli>Pack the vegetables into the jars, fitting as many vegetables in as possible. They will shrink upon canning. Using the canning funnel, pour the hot brine over the pickles, leaving 1/2 inch headspace. Place the lids on the jars and screw the bands on until they are just closed (“finger-tip tight”).\u003c/li>\n\u003cli>Using canning tongs, place the jars back into the canning pot. If it is not already boiling, bring the water back to a rolling boil.\u003c/li>\n\u003cli>Once the water has reached a full boil, set a timer for 5 minutes. After 5 minutes at a rolling boil, remove the jars from the pot and set back down on to the towel-lined counter. Let the jars cool completely before removing the bands and storing. If any jars fail to seal, store them in the fridge.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81544/preserve-the-bounty-of-spring-produce-with-homemade-pickled-vegetables","authors":["5485"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_4084","bayareabites_1873"],"tags":["bayareabites_344","bayareabites_310","bayareabites_1293","bayareabites_8833","bayareabites_8986","bayareabites_1011"],"featImg":"bayareabites_82112","label":"bayareabites"},"bayareabites_48333":{"type":"posts","id":"bayareabites_48333","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48333","score":null,"sort":[1347030024000]},"guestAuthors":[],"slug":"preserving-recipe-round-up-jam-chutney-pickles-ketchup","title":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","publishDate":1347030024,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n","blocks":[],"excerpt":"Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ","status":"publish","parent":0,"modified":1348002270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":376},"headData":{"title":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup | KQED","description":"Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. Bay Area Bites writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","datePublished":"2012-09-07T15:00:24.000Z","dateModified":"2012-09-18T21:04:30.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"48333 http://blogs.kqed.org/bayareabites/?p=48333","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/07/preserving-recipe-round-up-jam-chutney-pickles-ketchup/","disqusTitle":"Preserving Recipe Round-Up: Jam, Chutney, Pickles & Ketchup ","path":"/bayareabites/48333/preserving-recipe-round-up-jam-chutney-pickles-ketchup","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Get out the canning jars, locavores! It may be hard to imagine the long months of kale and tangerines ahead, but our local tomatoes, berries, and peaches will only be around for another couple of months. Time to get canning to capture the taste of summer in January, without having to succumb to the pricey carbon footprint of out-of-season produce. \u003cstrong>Bay Area Bites\u003c/strong> writers share their favorite tips and tricks for making homemade jam, jelly, pickles, sauces, and more. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/berries300.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-4351\">\u003cbr>\n\u003cem>Strawberry Jam\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/07/strawberry-jam/\">Strawberry Jam\u003c/a> by Stephanie Rosenbaum\u003cbr>\nWhat's the secret to making a strawberry jam that tastes just like a handful of ripe, sun-warmed berries? Find out here!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/brandied-peaches.jpg\" alt=\"brandied peaches\" title=\"brandied peaches\" width=\"261\" height=\"350\" class=\"alignnone size-full wp-image-5430\">\u003cbr>\n\u003cem>Brandied Peaches\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/24/peaches-eat-me-alfred-j-prufrock/\">Brandied Peaches\u003c/a> by Michael Procopio\u003cbr>\nOooh la la! Warm up your winter desserts with these elegantly boozified peaches in brandy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"500\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003cbr>\n\u003cem>Plum Barbecue Sauce\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/25/what-to-do-with-too-many-plums-part-1-plum-barbecue-sauce/\">Plum Barbecue Sauce\u003c/a> by Stephanie Rosenbaum\u003cbr>\nPlums work like tomatoes in this tangy purple homemade barbecue sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chutney.jpg\" alt=\"Plum Chutney\" title=\"Plum Chutney\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-48569\">\u003c/a>\u003cbr>\n\u003cem>Plum Chutney\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/28/plum-chutney-tales-from-the-backyard/\">Plum Chutney\u003c/a> by Kim Laidlaw\u003cbr>\nStill got too many plums in the backyard? Simmer them down with vinegar, sugar, and spices to make Kim Laidlaw's plum chutney, great with Indian food or for perking up a turkey sandwich. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/ready.jpg\" alt=\"tomatoes ready for canning\" title=\"ready\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-33137\">\u003c/a>\u003cbr>\n\u003cem>Canned Tomatoes\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/20/prevent-wintertime-tomato-deprivation-and-create-a-canned-collection/\">Canned Tomatoes\u003c/a> by Stephanie Hua\u003cbr>\nNo need to spend all winter cranking open the cans of \u003ca href=\"http://www.muirglen.com\">Muir Glen\u003c/a> when you can stock up your pantry with home-preserved tomatoes picked at the height of summer ripeness. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/ketchup560.jpg\" alt=\"DIY Ketchup\" title=\"DIY Ketchup\" width=\"500\" class=\"alignnone size-full wp-image-33857\">\u003c/a>\u003cbr>\n\u003cem>DIY Tomato Ketchup\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/02/homemade-ketchup/\">DIY Tomato Ketchup\u003c/a> by Stephanie Rosenbaum\u003cbr>\nGrilling burgers for Labor Day? Lavish them with this homemade ketchup...then add some of these easy homemade pickles, below. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/pickled-okra400.jpg\" alt=\"Pickled okra\" title=\"Pickled okra\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-44679\">\u003c/a>\u003cbr>\n\u003cem>Pickled Okra. Photo: Steve Legato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/18/food-in-jars-canning-queen-comes-to-bay-area/\">Pickled Okra\u003c/a> by Sarah Henry\u003cbr>\nSarah Henry interviews Marisa McClellan, author of the recently published canning guide \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762441437/kqedorg-20\">Food in Jars\u003c/a>, and offers her recipe for crunchy, slime-free pickled okra. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"500\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/01/fusebox-in-oakland-a-soon-to-open-korean-restaurant-featuring-hand-crafted-pickles/\">Korean Cucumber Pickles\u003c/a> by Karen Solomon\u003cbr>\nKaren Solomon interviews \u003ca href=\"http://fuseboxoakland.com/index.html\">FuseBox Oakland\u003c/a> owner Sunhui Chang and shares his recipe for oiji, Korean-style cucumber pickles with rice vinegar and hot pepper.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/pickles.jpg\" alt=\"pickles.jpg\" align=\"none\">\u003cbr>\n\u003cem>Freezer Pickles\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/11/freezer-pickles/\">Freezer Pickles\u003c/a> by Thy Tran\u003cbr>\nThy Tran offers a update of her family's longtime recipe for \"icebox\" cucumber pickles: pop 'em in the freezer, and make crisp, crunchy dill pickles in no time. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48333/preserving-recipe-round-up-jam-chutney-pickles-ketchup","authors":["5038"],"categories":["bayareabites_752","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_344","bayareabites_345","bayareabites_347","bayareabites_2637","bayareabites_1293","bayareabites_348","bayareabites_8833"],"featImg":"bayareabites_48580","label":"bayareabites"},"bayareabites_21489":{"type":"posts","id":"bayareabites_21489","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21489","score":null,"sort":[1295197245000]},"guestAuthors":[],"slug":"diy-seville-orange-marmalade","title":"DIY: Seville Orange Marmalade","publishDate":1295197245,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n","blocks":[],"excerpt":"Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now--the season for these bracingly sour but aromatic fruit is short. ","status":"publish","parent":0,"modified":1295199177,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2034},"headData":{"title":"DIY: Seville Orange Marmalade | KQED","description":"Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now--the season for these bracingly sour but aromatic fruit is short. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"DIY: Seville Orange Marmalade","datePublished":"2011-01-16T17:00:45.000Z","dateModified":"2011-01-16T17:32:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"21489 http://blogs.kqed.org/bayareabites/?p=21489","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/16/diy-seville-orange-marmalade/","disqusTitle":"DIY: Seville Orange Marmalade","path":"/bayareabites/21489/diy-seville-orange-marmalade","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21489/diy-seville-orange-marmalade","authors":["5038"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_95","bayareabites_12"],"tags":["bayareabites_344","bayareabites_347","bayareabites_3336","bayareabites_8833","bayareabites_2274","bayareabites_8831"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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