LCBO Food & Drink Autumn 2021

Batch work from page 155

TIP Avoid the temptation to boil salsa down too thick, as it will dry out and won’t be prop- erly preserved. It should mound on a spoon but still have a fluid, chunky texture. It will thicken slightly upon cooling. WHAT TO SERVE A combination of balanced sweetness, crisp acid- ity and tangy apple flavours will tame the heat and spice of this salsa and refresh the palate. Thornbury Village Craft Apple Cider LCBO 333583, 473 mL, $3.45

water to blanch for about 30 seconds or until skins start to split. Use a slotted spoon to lift tomatoes from boiling water and immediately add to cold water. Let soak and cool while blanching remaining tomatoes in batches (this will loosen the skins). 3 Trim out cores from tomatoes, and slip off skins and discard. Chop tomatoes. Using a 1-cup (250-mL) dry measuring cup, measure 10 cups (2.5 L) total, using the tomatoes and any juices collected on the cutting board. Reserve any extra for another use. 4 Combine tomatoes, onions, sweet peppers, poblano peppers, hot peppers, garlic, sugar, salt, cumin and vinegar in a large wide pot. Bring to a boil over medium-high heat, stirring often. Reduce heat and boil for 45 minutes, stirring occasionally. Reduce heat as necessary to just maintain a boil, and stir more frequently as the salsa thickens to prevent scorching. 5 Meanwhile, bring a canning pot of water to a boil, and prepare jars and two-piece canning lids. 6 Cook corn in a pot of boiling water for about 5 minutes or until tender-crisp. Drain and let cool. Cut kernels from cobs into a bowl using a serrated knife. Measure 2 cups (500 mL) corn, reserving any extra for another use. 7 After the salsa has boiled for 45 minutes, stir in corn and boil for 20 to 30 minutes longer, stirring often, until volume has reduced by about one-third and salsa is slightly thickened (see TIP). It will continue to thicken slightly upon cooling. Stir in cilantro, if using. Re- move from heat and place pot on a heatproof surface. 8 Ladle hot salsa into hot jars, leaving 1/2 inch (1 cm) headspace. Remove any air bubbles and add more salsa to adjust headspace, as necessary. Wipe rims and threads of jars. Place lid discs on jars, then screw on metal rings, just until fingertip tight. 9 Immerse jars in canning pot, making sure water is 1 to 2 inches (2.5 to 5 cm) above the top of lids. Cover pot and return to a boil over high heat. Process for 20 minutes. Turn off heat and let jars stand in water for 5 minutes. Lift jars out of water and place on a towel-­ lined heatproof surface. Let cool and stand for at least 24 hours. 10 Check to ensure lids are sealed. Refrig- erate any jars that are not sealed. Remove rings, wipe jars and store for up to 1 year. Once opened, refrigerate and use within 1 month.

TOMATO, CORN & PEPPER SALSA Once you’ve tried your own homemade salsa, you won’t go back to store-bought—and you’ll be counting down to the next tomato season when you run out. It does take some effort to prep all of the vegetables, but it will pay off on the first taste! Choose the amount and type of hot peppers based on your desired heat level: 1/2 cup (125 mL) of milder peppers for a mild salsa, 3/4 cup (175 mL) of the hottest peppers for salsa with a good kick, or somewhere in between. Hot peppers vary in heat level, even when they’re the same variety, so it can be tricky to give your salsa the perfect heat. It’s better to err on the milder side than to make it too hot. If it’s not spicy enough, after opening a jar (not before canning), stir in hot pepper sauce to taste. 5 1/2 lbs (2.495 kg) Roma tomatoes 1 1/2 cups (375 mL) chopped onions 1 1/2 cups (375 mL) chopped sweet red peppers 1 1/2 cups (375 mL) chopped poblano or cubanelle peppers 1/2 to 3/4 cup (125 to 175 mL) finely chopped hot peppers (jalapeño, cayenne or hot banana) 2 tbsp (30 mL) minced garlic 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) pickling salt or other salt with no additives 1 1/2 tsp (7 mL) ground cumin 1 1/2 cups (375 mL) cider vinegar (5% acid) 4 cobs corn, shucked (approx.) 1/4 cup (60 mL) chopped fresh cilantro (optional) 1 Bring a medium pot of water to a boil over high heat. Fill a sink or large bowl with very cold water (floating an ice pack in the water helps keep it cold). 2 Score a small slit in bottom of each tomato with a paring knife. Working in batches of 3 to 5 tomatoes at a time, plunge into the boiling

SHERRY APPLE GINGER WALNUT CONSERVE Conserve is a chunky, softly set sweet

preserve, typically accented with nuts and a splash of liquor. Here, classic flavours—apples, ginger and walnuts, and a bit of sherry—meld together beautifully in this easy-to-make preserve. The flavours bloom even more upon standing, so do wait a few days before popping open a jar to enjoy (if you can resist). Choose cooking apples that hold their shape and flavour, such as Cortland, Ida Red, Honey Crisp, Crispin (Mutsu) or Northern Spy. Serve this conserve with cheese and charcuterie, on scones or as a sweet condiment with meat and poultry. 31/4 cups (810 mL) granulated sugar, divided 1 package (57 g) regular pectin crystals 6 cups (1.5 L) diced peeled cooking apples, about 4 large or 2 lbs 2 oz (960 g) 1 tbsp (15 mL) minced ginger 2 tbsp (30 mL) fresh lemon juice 1/2 cup (125 mL) water 1/2 cup (125 mL) chopped walnuts, toasted (see TIP) 2 tbsp (30 mL) sherry (cream or dry)

1 Combine 1/4 cup (60 mL) of the sugar and the pectin in a small bowl. Set aside.

Makes about five 2-cup (500-mL) jars

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AUTUMN 2021 FOOD & DRINK