LCBO Food & Drink Autumn 2021

BASICS

Enjoy the robust flavours of the fall season all year round by preserving fruits and vegetables at their peak of freshness. It’s easier than you might think! Batch work

By Jennifer M ac Kenzie photography by rob fiocca

TOMATO, CORN & PEPPER SALSA

Recipe on page 168

Whether you grow your own vegetables or buy up baskets of produce from local farms, preserving the harvest bounty with home canning is a smart and delicious way to stock your pantry for the long, cold winter ahead—and use up your fresh haul. If you’ve never attempted it before, the process can be

intimidating (everyone has heard the warn- ings of canning gone bad!) and does take some effort, but with our 101 lesson, you’ll gain the confidence to venture into home canning and avoid disaster. For the how-to and equipment primer, we’re reprising “Preserving Summer” by

Eshun Mott from our Summer 2010 issue (thank you, Eshun!), plus adding our tips, planning advice and food safety basics. Once you’ve got a handle on the techniques, we’ve got four new preserve recipes—both sweet and savoury—in manageable batch sizes so you can wield your new-found skills.

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FOOD & DRINK AUTUMN 2021