Canning and Preserving Herbs: 13 Recipes


| August/September 1995


Summer Recipes:

• Dill Pickles
• Mushroom Ketchup
• Sweet Onion Preserves
• Pickled Green Beans with Savory
• Pickled Cherries with Hyssop
• Mint Sambal 
• Apple-Lovage Chutney
• Tomatillo Salsa
• Zucchini Relish
• Herb Jelly
• Apricots with Anisette and Fennel
• Plums in Plum Wine with Rosemary
• Blueberries with Orange Liqueur and Lavender 

DIY: Boiling-Water Method of Preserving 

Ah! The beautiful rows of spar­kling jars of jams and jellies. The tantalizing aromas of simmering chutneys and relishes. The tang of homemade ketchups and sauces.

Evocative prose about the joys of preserving summer’s bounty always makes me chuckle. Having grown up in a rural household where “putting up” meant food on the table during the winter, my memories are less than idyllic. Unrelenting heat and mind-numbing hours spent preparing fruits and vegetables are the dominant recollection. If truth be told, though, I also recall the feeling of pride and satisfaction at the end of a long day, to say nothing of my pleasure in getting to eat the foam skimmed from the jelly.



Today, I no longer need to make and stockpile all manner of homemade goodies, but rampant supplies of herbs, garden produce, and creative urges (coupled with air conditioning and a continued love of gardening and great food) mean that come late summer, I’m once more in the kitchen surrounded by canning jars, herbs, vegetables, and fruits. Friends look forward to gifts from this outpouring of energy, too, and who can complain about having Christmas pres­ents ready by September?

Although my basic approach to cooking is to have a recipe in front of me, my resourceful (Mother would call it rebellious) nature likes to experiment, especially with herbs. I encourage you to do the same. If you have a favorite pickle, jelly, or relish recipe, consider which herbs would complement it. Beans, beets, carrots, pearl onions, and okra are easily pickled. Potential herbal companions include common and lemon thymes, tarragon, dill, fennel, marjoram, rosemary, and sage. And don’t forget to add a sprig of basil and a clove of garlic to each jar of tomatoes when you can them. Canned fruit becomes sophisticated fare when herbs are added, perhaps with a bit of brandy or liqueur. Basils, lemon thyme, angelica, lavender, mint, and sweet cicely are the first herbs that come to mind to use with preserved fruits, but don’t overlook anise, sage, rosemary, and other savory herbs.







mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: August 4-5, 2018
Albany, OR

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!

LEARN MORE









Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.




Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265