If the growing sales of vegetable seeds are any indication, there’s going to be a bumper crop of canning newbies this season.
It seems whenever the economy declines, sales of canning jars rise significantly, and this year is no different. Retail sales of canning supplies increased 30 percent from 2007 to 2008 and the momentum is continuing for 2009, according to Ball Corp. representatives. The majority of these consumers are new to the canning process.
This year also marks the 125th anniversary of the Ball brand and the company is celebrating with commemorative products like a 1-gallon collector’s jar, an anniversary edition of its “Blue Book Guide to Preserving” and a Fresh Preserving Kit that includes everything a canning newcomer needs to get started. (Available at )
Beginning canners can start now and plant a garden that will yield plenty of fresh vegetables and herbs. Tomatoes are one of the most popular veggies for preserving, but making pickles is a lot more fun.
Homemade pickles require special cucumbers, so select varieties bred for pickling, like Miss Pickler or Bush Pickler. These have a thinner skin than slicing or salad cukes, making it easier for the pickling brine to do its job.
For kosher dills, plant dill and garlic in the canning garden; plant fennel to make sweet gherkins.
Green beans are another good canning choice because they’re easy to grow and can be prolific. Blue Lake is a traditional green bean for preserving because it grows straight, smooth pods that are about 6 inches long.
Adventurous gardeners can dedicate their garden to growing all the ingredients for a single dish, like escabeche. This popular pickled condiment requires garlic, white or yellow onions, jalapeño peppers, carrots and cauliflower. Oregano, marjoram and thyme are the herbs that give escabeche its unique flavor.
Read more of Jodi Torpey’s writing at or follow her on Twitter (@westerngardener).
Pickled Jalapeños (Escabeche)
This recipe is adapted from “The Essential Cuisines of Mexico,” by Diana Kennedy. Escabeche can be served as a condiment with Mexican food or the vegetables can be chopped and used in other dishes.
Ingredients
1 pound jalapeños
1/3 cup olive oil
2-3 medium onions, thickly sliced
2-3 medium carrots, peeled and thickly sliced
Florets from half a small cauliflower (optional)
1 head garlic with cloves separated
4 cups apple cider vinegar
2 tablespoons kosher salt or sea salt
2 bay leaves
1/2 teaspoon dried oregano
4 sprigs fresh marjoram (or 1/4 teaspoon dried)
4 sprigs fresh thyme (or 1/4 teaspoon dried)
1 tablespoon sugar
Directions
Wash the chiles and leave the stems intact. Cut a cross at the tip of each chile so the vinegar can penetrate.
Heat oil in a large, deep skillet. Add the chiles, onions, carrots, garlic and (optional) cauliflower. Fry over medium heat for 10 minutes, turning occasionally.
Add the vinegar, salt, herbs and sugar and bring to a boil. Lower the heat and simmer for 10 minutes. Make sure chiles are cooked through before canning.
Pack four sterilized pint jars with the vegetables. Top with the vinegar and seal. Process in a hot water bath for 10 minutes.
Once opened, keep refrigerated; jar will keep for 1-2 months.
