Canning with Chef Jo: Does Canning Season Ever Stop? Nope!

 It's January! Canning season on our homestead slows but never stops entirely. This week, I've canned dry beans and beef stew. It's an ongoing process to fill and refill my larder. In the winter, fruits like citrus goes on sale. This month, I'm focusing my canning on these fruits. My pantry was lacking orange marmalade, citrus salad (navel & blood oranges, lemons, limes, grapefruit combo), and I also can fruits singly like mandarin or clementine, lemons and limes, oranges, etc. I usually do this in November, but I was still finding last year's harvest in the grocery stores so I delayed purchasing those citrus fruits until now. I can them in 5 lb batches. I can my citrus salad without grapefruit and add it separately. It interferes with my blood thinners, although I do love grapefruit too.

So I thought I'd share how I can these fruits with you.

Canning Citrus Salad

Makes 12+ pint jars

 

What you'll need

5 lb bag of pink and/or white grapefruit

5 lb bag navel oranges

2 lb bag blood oranges

5 lb bag mandarins/ tangerines/clementines

3 lb bag limes

3 lb bag lemons

4 Pomegranates, seeded (if desired)

1 TBS honey

Boiling water

Putting it all together

• Zest all fruits. Combine all zests in a bowl and set aside. This is easier to do if the fruit is at room temperature.
• Peel the fruits. Mandarin/tangerines/clementine are the easiest just destring and pull off any pith left after peeling them as much as possible.
• Slice the fruits 1/2" thick as shown in the picture. For large slices you may half or quarter each slice as necessary to fit in the jars. Remove seeds as you find them.
• Place fruit into sterilized  jars with equal portions of each fruit.
• Add honey.
• Pour boiling water to 1/2" head space.
• Wipe rims, lid, and ring jars.
• Water bath can for 15 minutes.

To prepare Citrus Salad

Dressing

What you'll need

2TBS orange juice

1 TBS lemon juice

2 tsp Dijon mustard

1 tsp honey

2 TBS canning liquid

1/4 tsp salt

1/8 tsp freshly ground black pepper

1/2 c extra virgin olive oil 

Putting it all together

• In a small bowl, whisk juices, mustard, honey, canning liquid, salt, and pepper together until thickened and combined.
• Drizzle in olive oil slowly while whisking.
• Continue whisking until olive and juices are emulsified.
• Pour over salad.

Building the Salad

• Thinly slice a red onion and separate into ringlets. Slice a cucumber if desired.
• Arrange fruit and onion ringlets on a platter.
• Pour dressing on top and let stand up to 30 minutes before serving.

This dish goes well with any meat, but especially well as a side for roast pork. Or, add canned chick peas for a light refreshing lunch. It's yummy in all seasons. And now by canning it in the winter while the fruits are in season and cheaper, you can enjoy it year around. Enjoy!

Y'all have a blessed day! 

Chef Jo