The local farm stands and markets are overflowing with abundance and we’re racing to preserve the fabulous flavours of the season, with both old favourites and new offerings.
We’ve added fig jam to our mini collection this summer. This delectable jam features luscious local figs enhanced with balsamic vinegar and a hint of pepper - perfect for fall cheeseboards. Pair this preserve with creamy cheeses like brie, chevre or whipped feta. Or whisk it into a vinaigrette to enjoy on peppery arugula.
Catie’s top tips for pickling:
Of course we’ve got you covered for all your pickle cravings, but if summer’s bounty inspires you to take the plunge into home canning, here are a few of my top tips:
• The freshest vegetables yield the crispest pickles.
• Cold water is essential to keep your veggies crisp. At Catie’s we triple-wash all vegetables to ensure every trace of dirt is removed.
• Be prepared: for smooth production, prep all ingredients, jars and tools before beginning the pickling process.
• Follow the recipe!: The tested ratios of vinegar, water and pickling salt, as well as canning times, are crucial for a shelf-stable product.
• Boil the brine hard for 5 minutes before adding to the jars - this helps to prevent cloudy pickles.
• Try a small batch first. Or even whip up some easy refrigerator pickles.
BONUS: Leftover pickle brine makes a great marinade for meat, adding flavour and tenderizing! And our hot dilled vegetable brine makes a fabulous vinaigrette.
