Bottling Summer in a Jar 🫙
Treasured family recipe to keep Summer in your kitchen for Fall & Winter
One of the biggest superpowers you can flex in your kitchen is pulling out jars of homemade sauces, condiments, preserves, pickles at a moments notice… and take your meal to the next level 🤌
Some sauces and preserves that we’ve previously hit:
Orange Marmalade
Romesco
Harissa
Pesto
Pistou
Mayonnaise
Salsa Matcha
Mole Pipian
Remoulade
Are just a few that you can put out on the table or incorporate into your meal that will taste better than anything you can buy off the grocery store shelves.
*Note: For a complete list of all previous sauce recipes check the Index
Today I’m sharing with you a recipe that taps into the heart of good cooking.
Jarring preserves.
The technique of preserving was started out primarily financial, when excess crops and meat needed to have an extended shelf life.
This is how confit of meats evolved. Only years later now with modern refrigeration and technology we still make confit because it is absolutely delicious. (Check duck confit for complete technique and recipe).
At the same time fresh fruits and vegetables can be completely transformed by jarring and preserving them. A tomato can last 5-7 days on your counter but when we preserve, we can have something delicious for 4-6 months… in our pantry… ready to be used at a moments notice. 🍅 🫙
That’s what I’m sharing with you today.
A tomato chutney that can be jarred, or just stored in your refrigerator, that is so mouth-wateringly delicious you can eat it by spoonful 😂 🤤
What is a Chutney?
I hear this question asked a lot
People often get confused between chutneys, relishes, conserves, preserves, jams, jellies etc.
There may be some regional variations but in general here’s a quick guide for you.
