Category: Water Bath Canning

How to Pickle Garlic Scapes

Posted on by craig

One of the things I love about growing garlic is that you get two different harvests from them—the garlic, of course, but also the garlic scapes.

Backing up a bit—there are two types of garlic: hardneck and softneck. Hardneck is more weather resilient and can overwinter, so we plant it in the fall and it’s one of the first things to pop up in the spring. Hardneck garlic grows a thick flower stem, called a scape, that can be harvested and used in various recipes. (For more on the differences between hardneck and softneck garlic, I found this webpage informative.)

There are many ways to use garlic scapes, such as barbecuing them, turning them into pesto, and even a garlic scape jam that I want to try next year. I’m also currently attempting a fermented garlic scape hot sauce that I’ll post about when it’s done.

One of the easy crowd-pleasing scapes dishes is pickled scapes.

How to harvest garlic scapes

At a certain point in the life cycle of hardneck garlic, the plant will shoot out its flower stem. It gets really tall and then circles back in on itself, sometimes creating several circular loops. Toward the end there will be a bulb forming—this will eventually become garlic seeds.

Garlic scapes must be harvested before a flower forms on the scape. If the flower is allowed to form, the garlic bulbs will stop growing, but if you harvest the scape before the flower forms, the plant will refocus all its energy on growing the garlic bulbs.

There are two schools of thought on how best to harvest the scapes. One is to use scissors or a blade to cut it off at the base of the top leaves. The second is to grasp the stalk and tug the scape; theoretically, the scape will break further down inside the plant and you get a longer scape.

I normally cut them, but this year tried to tugging method. There was no difference; it broke at the spot I would have cut it. However, it meant I didn’t have a pair of scissors or a blade in one hand, meaning I could move a little quicker since I had two hands.

Once you’ve harvested them, it’s a good idea to give them a quick rinse to get rid of any dirt or insects clinging to the scapes.

Scapes can be stored in the fridge for up to a few weeks. However, their firmness does reduce over time, so if you like the crispiness of a fresh scape, it’s best to use them as soon as possible.

How to make pickled garlic scapes

There are different flavour variations for garlic scapes. Last year I did straight-up normal pickled scapes, and this year I did spicy pickled scapes. Both variations are in the recipe card at the bottom of this post. An internet search can bring up a variety of recipes if you’re looking for a different spice combination.

The first step is to put the spices in the bottom of the jar.

Next, cut scapes to appropriate lengths and stuff them into jars. I generally find I’ll have jars of mostly straight scapes all standing upright, and jars where the curly scapes circle the inside of the jar and a handful of straight scapes will fill the centre void. I usually end up with lot of little bits of scapes from all the trimming, so I top off the jars with these. You can pack them in tightly.

The next step is to boil some brine, which is a combination of water, vinegar, salt, and sugar. Pour the brine into the jars, leaving a half inch of headspace. Wipe rims and put on lids.

If you’re refrigerator pickling these you can put them straight into the fridge. If you’re canning these, they can be processed for 10 minutes, adjusting for elevation as needed. Refrigerator pickling will result in crisper pickled scapes that are a brighter green and have a bit more of a flavour bite to them. Canning them will result in softer scapes that are a muted green and the bite of garlic will be a bit milder since they cook while processing and that reduces the flavour a bit, but canning them will give you a much longer shelf life. Regardless of which preserving method you use, give the scapes at least a few days to fully pickle before opening a jar and enjoying them.

Pickled Garlic Scapes

Pickled garlic scapes perfectly preserve the scapes from the garlic plant in the form of a tasty appetizer with some zing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Processing Time 10 minutes
Course Appetizer
Cuisine Pickles

Equipment

  • Canning Jars with Two-Part Lids, either 2x pint or 4x half pint sizes
  • Water Bath Canning Pot, if canning

Ingredients
  

  • ½ pound Garlic Scapes

Regular Pickled Garlic Scapes

  • 1 ¼ cup Water
  • 1 ¼ cup Vinegar, can be white, white wine, cider, or any vinegar as long as the acidity is 5% or greater
  • 1 ½ Tbsp Canning Salt
  • 1 Tbsp Sugar
  • 2 tsp Mustard Seeds, 1 tsp per pint jar
  • 2 tsp Black Peppercorns, 1 tsp per pint jar

Spicy Pickled Garlic Scapes

  • 1 ¼ cup Water
  • 1 ¼ cup Vinegar, can be white, white wine, cider, or any vinegar as long as the acidity is 5% or greater
  • 1 Tbsp Canning Salt
  • 1 Tbsp Sugar
  • 2 tsp Red Pepper Flakes, 1 tsp per pint jar
  • 2 tsp Black Peppercorns, 1 tsp per pint jar

Instructions
 

  • Cut scapes to appropriate size and pack tightly in jars. Add spices directly to each jar (mustard and black peppercorns for regular scapes, red pepper flakes and black peppercorns for spicy scapes).
  • Create brine by bringing water, vinegar, salt, sugar to a boil, dissolving sugar and salt.
  • Add brine to jars, bringing up to ½ inch headspace. If you're short on brine, top up with vinegar. Wipe rims and put on two-part lids.
  • For Refrigerator Pickles
    Put jars in the fridge and let sit for at least a few days before consuming.
    For Canned Pickles
    Put jars in a water bath canner filled with hot water, with the jars submerged by at least an inch of water. Bring to a boil and boil for 10 minutes. (Adjust for elevation as needed.) Remove canner from heat and let sit for five minutes. Remove jars using a jar lifter and let sit undisturbed overnight. If jars are properly sealed, then they can be stored in a cool dark place for up to a year before quality (but not safety) starts to degrade. If any jars did not properly seal, they should be put in the fridge and consumed first. Allow jars to sit for at least a few days before consuming.

Notes

This recipe is intended for two pints of scapes, but can easily be divided or multiplied for smaller or larger quantities. I usually pack the jars first to see how many pints I get before figuring out the brine, and then I usually do a little extra brine just in case. (If you’re dividing or multiplying, ensure your math is correct so you get the correct ratios of ingredients.)
Feel free to add more spices to the jar if you want spicier scapes.
Refrigerator pickles will result in crispier and bright green scapes, but canned pickles will result in shelf-stable scapes that can sit in a cupboard for several months before opening (but refrigerate upon opening).
Keyword garlic scapes, pickled garlic scapes, refrigerator pickles

How to Make Dandelion Capers

Posted on by craig

It was only a few years ago that I discovered just how truly versatile—and tasty—dandelions can be.

It started with one project: dandelion wine. I’d just recently gotten winemaking experience under my belt and was eager to try something that wasn’t an expensive store-bought kit. I soon found dandelion wine, and looking out at the dandelions in our then yard (we have no yard space now, only garden), I knew it wouldn’t be hard to collect what I needed.

While the end result wasn’t perfect, I knew the mixed results were largely due to my limited winemaking experience. Every year since I’ve worked on perfecting my dandelion wine and it’s now a year-round staple at our place, and one of the first projects every spring is a new batch.

From there, I started to explore the other offerings of this “weed” that people were so desperate to get rid of.

  • There was dandelion green pesto—which wasn’t quite our thing but was well-liked by some family members.
  • Then there was dandelion cordial—which is nice and tastes quite refreshing served over ice.
  • Soon following was dandelion jelly—or poor man’s honey, as it’s sometimes known. While my husband and I generally don’t eat jelly, this was indeed tasty and it’s an easy giveaway gift.
  • This year I ventured into dandelion root coffee to great success.

And the remaining dandelion recipe in my arsenal is dandelion capers.

What are capers?

For the longest time, I thought capers were seafood. I didn’t know exactly what they were, but I’d always believed they were from a fish or a clam or an oyster or something. Maybe it was the slightly salty taste they sometimes have.

So when I first heard about dandelion capers, I was beyond baffled.

Regular capers are pickled and seasoned flower buds—nasturtium flowers, to be specific. Suddenly this food that I typically avoided at all cost were mildly intriguing.

And when I learn of a new canning recipe, especially a unique one, I have to try it.

Picking dandelion buds

To start, you want to pick dandelion buds. Not soon-to-bloom buds on the end of long stems. You want the buds that are tightly nestled at the centre of the leaves. Sometimes after you pinch off a bud, there are even smaller ones beneath that.

(This year my step-dad picked all the buds for me, so I don’t have a picture of what this looks like, so you’ll have to use your imagination! I’ll try to remember to update this page with a pic next year.)

The quantity needed is entirely up to you. You can pick just enough for one jar or go bananas and make gallons of capers.

It’s best if you process the buds the same day. However, we couldn’t work that timing out this year so my step-dad froze the buds and I used them within a couple weeks. There does not seem to be a reduction in quality for having been frozen, but I’d recommend not letting them stay frozen for long—ice buildup and freezer burn will certainly degrade the quality of the final product.

When sorting through what you’ve picked, you want to keep the tight bugs that likely don’t have any petals formed yet. A bud that’s close to opening or which you can see hints of yellow poking through are too mature and should go in the compost. Ideally, the buds you want are about the size of a pea or smaller.

Once the buds have been picked, rinsed of dirt and bugs, and sorted so you have all the best buds, you can begin the process of pickling them. From here you can look to the recipe card lower down for the full directions, which include boiling water, vinegar, and salt to create a pickling brine.

You can choose to refrigerator pickle them or water bath can them. Processing in a water bath canner will get you a longer shelf life since they’ll be properly canned, but refrigerator pickling them (just sticking the jar in the fridge and not processing them) will likely result in a crisper texture since they’re not being boiled.

How to use dandelion capers

You can use dandelion capers any place where you’d use regular capers. Which, I must admit, I rarely do. Given my earlier aversion to capers, caper recipes are not in my personal stash of dinner recipes.

With a quick google search you can find some great recipes that use capers.

Personally, with my wide variety of pickled and canned goodies, I often serve them at a barbecue. I’ll have a “choose your own appetizer” spread set out with a baked brie and crackers at the centre, dandelion capers, pickled beets, pickled garlic, and whatever pickled or fermented produce I have in my fridge. It’s a great way for people to taste test a bunch of projects and also a great way to use up something I don’t often personally eat.

Dandelion Capers

Turn dandelions from your yard into tasty, tangy capers.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes

Equipment

  • Mason Jars

Ingredients
  

  • 2 cups Dandelion Buds
  • ⅔ cup Vinegar, either regular or cider, as long as it's at least 5% acid
  • ⅓ cup Water
  • 1 tsp Salt

Instructions
 

  • Clean dandelion buds and discard any that are too large, close to opening, or in bad shape. Pack dandelion buds into mason jars.
  • Combine vinegar, water, and salt in a pot and bring to a boil, ensuring salt is dissolved.
  • Pour brine over dandelion buds, leaving a ½ inch headspace.
  • Refrigerator pickles:
    Put lid on and place jar in the fridge. After a week or so, they will be ready to eat.
    Water bath canning:
    Wipe rims and screw lids on to fingertip tightness. Process in a water bath canner for ten minutes. When the ten minutes is over, remove pot from heat and let sit for five minutes. Carefully remove mason jars and set on a towel on the counter to sit overnight. In the morning, check that the lids have popped / sealed; if they have, they can be stored in a cool dry place, if any jars haven't sealed, refrigerate them and consume them first.

Notes

Any size mason jar can be used. I tend to use one-cup or half-cup jars.
If you have more or less dandelion buds, this recipe can be easily multiplied or divided as needed.
If you find you’re short on brine, top off jars with vinegar.

How to Make Chive Blossom Jelly

Posted on by craig

It seems like every food gardener has an arsenal of jam and jelly recipes. After all, it’s a sweet, tasty, and easy way to preserve fruit and, in some cases vegetables and herbs, for the year ahead.

The problem is that my husband and I rarely eat jam or jelly, so most of these recipes don’t appeal to us since they’d just sit on the shelf. I still have some dandelion jelly from two years ago that I’m unlikely to ever eat.

Every once in a while, though, I come across a jelly recipe that does appeal to us. We tend to like savoury jellies, partly because they have wider uses than “spread it on toast”. Later this year I’ll do up a batch of hot pepper and wine jelly, which goes phenomenal on a baked brie.

My discovery this year is chive blossom jelly.

The first harvest of spring

Dandelions and edible weeds aside, chives are often the first produce to come up in the garden and the first to be harvested.

So in the spring our garden looks like this…

…with the ground mostly barren and the only plants showing life being the perennials, trees, and bushes.

But the chives are quickly growing and very soon look like this…

They’re the first burst of colour in the spring. And they bring with them a tantalizing aroma that you can sometimes smell just being in the vicinity of them.

There are two common types of chives — onion chives and garlic chives. These are onion chives. (We bought some leek seedlings and planted them and our neighbour says he thinks the plant was mislabeled and we bought garlic chives instead. So now we might have both?)

Onion chives have a green onion taste to them — oniony and fairly strong, but without the harsh bite that green onions can sometimes have in the bulb area. Both the green stalks and the purple blossoms are edible.

The only problem with chives is that they are difficult to preserve. You can freeze them, but they lose their flavour pretty quickly. You can dehydrate them, but they lose their flavour even faster.

I’ve got a batch of chive blossom vinegar on the go as a way to preserve the flavour and I’m attempting a fermented chives recipe I found (and I’ll report back when they’re done). Chive blossom jelly is a new preservation method added to my arsenal.

Frankensteining a recipe

I sort of Frankensteined this recipe together.

There are chive blossom jelly recipes out there, but they all call for low-sugar pectin which, to the best of my knowledge, is not easily found in Canada. The grocery stores don’t have it, Amazon has it for super expensive, the nearby department stores with canning supplies (Canadian Tire, Walmart), don’t have it. I couldn’t find an easy way to adapt a low-sugar pectin recipe to a full-sugar pectin recipe, so I half-invented this and half-adapted this to work with regular pectin.

You start by boiling and then simmering chive blossoms in a mix of water, white wine (optional, you can use additional water instead), and cider vinegar to leech out the flavour and some of the colour from the blossoms. I had some chive blossom vinegar from last year on hand, so instead of using cider vinegar I used the chive blossom vinegar for some extra chive-y taste. After it simmers for a while, you strain out the solids and let the liquid cool to room temperature.

From there it’s a pretty standard jelly recipe involving pectin, boiling, adding sugar, hard boiling, and canning. All instructions are in the recipe card below.

For an extra splash of fun, I picked apart some chive blossoms and added them to the jar before pouring in the hot jelly.

After canning, this is the final result…

Uses for chive blossom jelly

Chive blossom jelly has a very vibrant chive taste and even though it’s a full sugar recipe, it doesn’t seem too sweet to me, which opens it up to several different uses.

There’s, of course, the obvious use of spreading it on toast, but here are some ways I’m looking forward to using it:

  • As a topping on sandwiches. I make an excellent bagel breakfast sandwich with mayo, cheese, egg, and bacon, and I find a thin layer of savoury jelly often caps it off perfectly.
  • As a topping on a baked brie. During BBQ season I love to bake brie cheese on the grill and putting a thick layer of savoury jelly on top just adds a little something special to an already delicious appetizier.
  • As a side for a charcuterie or a cheese board. A little slathering of jelly on a cracker served alongside sharp cheese or cured meats would be heavenly.

Chive Blossom Jelly

Savoury, chive-y, and slightly sweet, chive blossom jelly looks gorgeous, tastes delicious, and can be used for savoury breakfasts, charcuterie boards, and baked bries.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 15 minutes
Course Appetizer, Breakfast

Equipment

  • 1 Strainer
  • 1 Water Bath Canner
  • 4-5 1-Cup Canning Jars with Lids (Or 8-10 Half-Cup Canning Jars with Lids)

Ingredients
  

  • 2 cups Chive Blossoms, plus a few extra for garnish
  • 1¼ cups Water
  • 2 cups Dry White Wine (cooking wine is fine)
  • ¼ cup Cider Vinegar
  • 1 box Powdered Pectin (57g)
  • 4 cups Sugar

Instructions
 

  • Clean blossoms. Be sure they're free of insects, dirt, and debris; wash/rinse if necessary.
  • Place blossoms (except the few saved for garnish), water, wine, and vinegar in a pot and bring to a boil. Simmer for twenty minutes, stirring regularly.
  • Strain to separate blossoms from liquid. Leave to drip for 1-2 hours. Discard solids. Let liquid cool to room temperature.
  • Measure sugar and put aside so it can be added quickly when needed. Prepare canning jars by ensuring they are clean and warm. Pick petals off the saved chive blossoms and drop into the jars. When jelly is added later, the petals will float to the top and be part of the jelly.
  • Put three cups of liquid in a large pot. A larger pot is necessary as the jelly will foam up in the next few steps. Whisk in powdered pectin until it dissolves.
  • Bring to a boil. Whisk in sugar and return to a boil. Boil hard for one minute, stirring constantly.
  • Working quickly, remove pot from heat and skim off any foam. Immediately ladle into the jars, leaving a ¼ inch headspace. Wipe rims. Put on lid and screw to fingertip tightness. Place jars in canner and cover with an inch of water.
  • Process in canner for ten minutes. The ten minute timer starts when the water is brought to a full boil.
  • Remove canner from heat and let sit for five minutes. Carefully remove jars using a jar lifter. Let sit undisturbed on the counter overnight.
  • In the morning, test if lids have "popped" — they bend downward, indicating a seal was made. Sealed jars can be stored in a cool dry place. Unsealed jars (ones that did not "pop") should be refrigerated and consumed first.

Notes

If you’re located at more than 1,000 feet above sea level, you’ll need to adjust the processing time. This chart will help you figure it out.
If you’re avoiding wine, you can use water instead.
Cider vinegar can be replaced with any vinegar that has a mild or complementary taste, such as white wine vinegar. When I made the batch pictured here, I had chive blossom vinegar on hand, so I used that for an extra burst of chive-flavour.
Keyword chives blossom, jelly

How to Make Butter Chicken Sauce (with Canning Instructions!)

Posted on by craig

Tomatoes are always a problem in our garden because we always have too many.

In summer of 2022 we somehow ended up with 49 tomato plants. This year, we swore not to do that again…and ended up with 60. It’s partly a “too many cooks in the kitchen” kind of thing—we buy tomato plants and then our neighbour who we share garden space with will surprise us with tomato seedlings he grew at the end of winter. We gave away a handful of plants, but still had an over-abundance this year.

But after making lots of salsa, pasta sauce, and tomato juice—and given that we still have leftover ketchup, green tomato chutney, and tomato soup from last year—I needed more recipes.

The Idea…

One way we like to think about gardening and food processing is to look at what we buy in the grocery store and ask ourselves if we can do that ourselves at home. We landed on butter chicken and curries.

I tried looking for butter chicken canning recipes and came up with nothing. Absolutely nothing. There appear to be no lab-tested recipes. Further, people who cook butter chicken and curries from scratch often write about how the freshness of the ingredients is what makes it really good, and canning would dampen that freshness.

If I were to make it from scratch, though, I’d be using dried spices since I’m not going to find a lot of fresh Indian spices in Winnipeg unless I perhaps go to very specific grocery stores.

So… my determination to do this project in hand, I set off in new directions.

In the strictest of senses, this would be considered “rebel canning”, which are canning recipes that are not lab-tested and thus can’t be guaranteed for safety. However, I decided to work within the canning rules and I’ve come up with something that works. You are allowed to swap out dried spices in a recipe or adjust the dried spices, provided you’re not putting in huge gobs of dried spices and turning a sauce into a thick paste.

With that in mind, I looked at my super easy canned pasta sauce recipe. Really…butter chicken is a tomato-based sauce with Indian spices. There’s a bit more to it—like adding butter, which is a no-no for canning—but a good sauce base would give me what I need to make a super convenient dinner.

Finding a standard butter chicken spice mix was my next challenge. There does not seem to be a standard.

I eventually settled on this:

  • 1/2 tsp ground cinnamon
  • 2 tsp smoked paprika
  • 3 tsp garam masala
  • 2 tsp ground coriander
  • 1 tsp ground cardamom
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tsp ground turmeric
  • 1/2 tsp cayenne pepper

This make more than you need—which is just two or three tablespoons—but if you’re like me and you’re swimming in tomatoes at the end of the season, you’ll likely be making multiple batches.

This year when I was looking for something in the spice aisle at Safeway, I discovered they carried a premixed butter chicken spice. After quickly checking there was no cornstarch in it (which is sometimes added to prevent caking, but is a strict no-no for canning), I bought a couple bottles and used this rather than the homemade spice mix.

(If you don’t have a lot of spices at home already, buying a premixed spice mix is way cheaper than buying half a dozen individual spices.)

(I fully recognize that as a person who does not share this heritage, I am basing my tastes on Western ideas of what butter chicken should taste like. If you have a more authentic spice blend, I would love to hear about it!)

Making Butter Chicken Sauce

Maybe “sauce base” is more accurate, since during the dinner-cooking stage, you can add coconut cream and/or butter.

Anyway, it’s fairly straight forward, so I won’t write out the whole thing in this post. (It’s identical to the pasta sauce recipe, just with different spices.)

In a nutshell, you put the tomatoes in your slow cooker. If you’ve got oodles of cherry tomatoes, just wash and de-stem them and load them into the slow cooker. If you’ve got bigger tomatoes, chop them up a bit and perhaps de-core them if they’ve got dense cores.

Throw on some of your seasoning—I used about two tablespoons for a 12-cup slow cooker’s worth of tomatoes—and let it simmer on high for about two and a half hours or on low for about five hours.

Once everything is cooked, blend it all up with a handheld / stick blender. Give it a taste and add more seasoning if you feel it needs more.

From here you can either use it fresh if you’re using it in the next day or so. You can freeze it in dinner-size portions. Or you can can it in a water bath canner.

I find one-cup / half-pint jars make enough sauce for two people, so I do them all up in this size. You’ll want to add half a tablespoon of lemon juice to each jar (or a tablespoon to a pint jar, or two tablespoons to a quart jar) and add in sauce, leaving a half-inch headspace. Wipe the rims, put on the lids to fingertip tightness, and process for 35 minutes (adjusting for altitude if necessary).

Using Your Butter Chicken Sauce

When it’s dinner time, I fry up some chicken and veggies in a pan and then dump in a jar of butter chicken sauce. If I feel it needs a little more “sauciness”, I might add in a small can of coconut cream. And since it’s butter chicken, I add a dollop of butter and stir it until it melts and fully incorporates. Serve over rice and with a side of naan.

Delicious.

Butter Chicken Sauce

A tasty and highly customizable sauce that makes for easy weeknight dinners. Plus, it can be canned so it's shelf-stable until you're ready to use it. This recipe is more of a template without exact quantities, but safe canning instructions are included.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Canning Time (if canning) 35 minutes
Course dinner
Cuisine Indian

Equipment

  • Slow cooker (See notes for alternatives)
  • Hand blender, blender, or food processor

Ingredients
  

  • Cherry tomatoes (Can use regular tomatoes. See notes for more details.)
  • Butter chicken spice mix (See notes)
  • Olive oil (Or a neutral oil like canola oil)
  • Lemon juice (If canning the sauce)

Instructions
 

  • Wash and de-stem tomatoes. If using tomatoes larger than cherry-sized, chop them into halves or quarters, depending on their size.
  • Fill the slow cooker with tomatoes. Add a drizzle of olive oil, no more than a few tablespoons. Add in seasonings (see notes for details). Stir.
  • Cover and set slow cooker to high and let cook two and a half hours, or until everything looks fully cooked (the juice has released from the tomatoes, cherry tomatoes have popped, etc.). If you prefer to use the low setting, let it cook for five hours.
  • Using a hand blender / stick blender, blend everything until a smooth consistency. If using a regular blender or a food processor, process in batches until everything is a smooth consistency.
  • Sauce can be used immediately or refrigerated for next-day use.
    If freezing, put sauce in meal-size portions in ziplock bags or jars. If using jars, be sure to use jars that do not have "shoulders", and leave some headspace in case the sauce expands while freezing.
    If canning, add a tablespoon of lemon juice per pint jar or two tablespoons per quart jar. (Do not use a larger size. If using half-pints, add half a tablespoon of lemon juice.) Leave a half-inch of headspace. Wipe rims clean and put on two-part lids, fingertip tight. Process in a boiling water canner for 35 minutes (adjusting for altitude if necessary, see notes for a link). After processing, let sit in canner for 5-10 minutes, then remove jars from canner and place on a towel on a level surface and let sit for 12-24 hours. After this time, check that jars have sealed—unsealed jars should be refrigerated and used within a few days, sealed jars can be stored for up to a year and a half (after which point the flavour quality may degrade, but the safety remains indefinitely). See notes for more information on canning. I find one cup / half pint jars the ideal size for two servings.
  • See notes for suggestions on how to use this sauce.

Notes

Alternative Methods to Cook the Tomatoes:
This can be made in a slow cooker or in the oven. If using the oven, lay out an even layer of cherry tomatoes in a rimmed baking sheet and bake for 35 minutes at 450 F, until the cherry tomatoes are wrinkly and bursting. You may want to line the baking sheet with parchment paper for easy cleanup. This can create a nice roasted flavour. I’ve also done a large batch of pasta sauce (which is the same as this, just different seasonings) in my dutch oven—all the steps were the same as the oven directions, but in a dutch oven rather than a rimmed baking sheet.
Butter Chicken Spice Mix:
The first year I made this, I whipped up my own butter chicken spice mixed based on some recipes I found online.
To make your own butter chicken spice mix:
  • In a bowl, combine:
    • 1/2 tsp ground cinnamon
    • 2 tsp smoked paprika
    • 3 tsp garam masala
    • 2 tsp ground coriander
    • 1 tsp ground cardamom
    • 2 tsp ground cumin
    • 1 tsp ground ginger
    • 2 tsp ground turmeric
    • 1/2 tsp cayenne pepper
If you’re buying a pre-mixed package of spice, read the ingredients to ensure there is no cornstarch in the spice mix.
Whether using pre-mixed spice or home-mixed spice, add one to two tablespoons to the tomatoes. After blending the fully-cooked tomatoes, take a taste—add more spice and blend, if necessary.
General Tips:
While the recipe works great for cherry tomatoes, this works equally well with larger tomatoes, cut into either halves or quarters, depending on the size. If the larger tomatoes have a thick/firm core, you may want to core the tomatoes as well.
This sauce tastes super good fresh, and just as good frozen or canned. The first year I did this, I froze all the sauce, but for the second year I did this, I canned the sauce. There’s really no difference in quality or taste either way. I prefer canning because freezer space is limited, but if you have freezer space and/or canning intimidates you, freezing is an excellent option.
If you are new to canning, click here for a Canning 101 to understand some of these terms and steps. If you have to adjust for altitude because your elevation is greater than 1,000 feet, click here for more information.
Please note that this recipe has not been lab tested and in the strictest sense would thus be considered rebel canning. However, when canning it is acceptable to swap out dry spices without affecting food safety. This recipe is based on safe pasta sauce recipes, just with different seasonings.
How to Use the Sauce:
When cooking your protein and vegetables together in a large pan, simply pour the sauce on top and let simmer until fully cooked, hot, and fragrant. Butter chicken usually has butter mixed in, so feel free to add a good dollop of butter to the pan and stir as it melts and mixes with the sauce.
If you prefer the sauce to be a little creamier, feel free to add a small can of coconut cream to thicken it up. Alternatively, you could create a slurry of one tablespoon of cornstarch and one tablespoon of water and then add this to the sauce in the pan.
Do not add coconut cream or cornstarch to the jars before canning as this is unsafe for canning. These ingredients can only be added in the final cooking stage.
Serve the protein, veggies, and sauce over a bed of rice and a side of naan.
Keyword butter chicken sauce, canning meals, curry sauce, easy dinner ideas

How to Make Pasta Sauce (with Canning Instructions!)

Posted on by craig

When the tomatoes first start ripening in the garden, it’s a time of joy. Nothing beats a fresh tomato!

But a few weeks later when they all start ripening, it becomes a time of great distress—because how on earth am I going to use up all these tomatoes???

We have a tomato problem.

Two years ago, we had a decent amount of tomatoes and I was able to preserve everything and we enjoyed it throughout the year.

Last year, I got in a bit of a panic that we wouldn’t have enough tomatoes, so I bought extra plants. While I was doing this, our neighbour whose passion seems to be growing tomato seedlings for our shared garden, brought out dozens of tomato plants for us to have. We ended up with 49 tomato plants last year.

When the first frost hit in early October 2022, we panicked and harvested all the remaining tomatoes. Before this frost-harvest, I was already overwhelmed with tomatoes—there were just too many! But once that emergency harvest happened, our kitchen was filled with crates and crates and crates of tomatoes. I couldn’t go through them fast enough, so some started rotting and our kitchen was filled with fruit flies. We ended up throwing out hundreds of tomatoes, if not thousands. We swore to never repeat that.

When we started the garden this year, we decided to limit our tomato production, so we only bought a few plants. And then our neighbour brought out the 40—yes, 40—that he’d grown in his house. We suddenly had somewhere around 60 plants. We gave some away, but planted most of them in our garden.

So… what does one do with a million tomatoes?

One of the easiest answers is pasta sauce.

There are a million pasta sauce recipes out there—some safe for canning and some not. Some take a lot of work, and some are fairly easy.

Last year, I stumbled across a cherry tomato pasta sauce recipe (as we had a dozen cherry tomato plants last year) and it quickly became my go-to pasta sauce recipe because of how darn easy it is. It’s also highly adaptable to what you have on hand and how you want to do it. Further, it works perfect as a fresh sauce, a frozen sauce, or a canned sauce.

The best part is that you don’t have to peel the tomatoes—a laborious step in nearly every other pasta sauce canning recipe! Nor is a food mill required at any point. Tomato peels are safe for canning, there are recipes that use unpeeled tomatoes after all, but they’re usually peeled in the case of pasta sauce because they can sometimes turn bitter in the canning process. I’ve never noticed any bitterness with this recipe, so I’m never going back to one where you have to peel them.

Step One: Tomatoes

The recipe I was following was for cherry tomatoes, but a little note said that it was good for all types of tomatoes, but you might want to chop them up if they’re too large.

When I did the batch of sauce where I took photos for this post, I had an abundance of plum tomatoes. Since they’re not much bigger than cherry tomatoes, I left them whole for this recipe.

The first step is simple—wash and de-stem the tomatoes. If they’re large, cut them into chunks. (And if they have a tough core, de-core them as well.)

Then just dump it all in your slow cooker.

(If you don’t have a slow cooker or don’t like using it, I’ve got oven adaptations in the recipe notes at the bottom of this page.)

I have a 12 cup slow cooker, but the beauty of this recipe is that it can be adjusted to any amount. In terms of canning safety, if you choose to can it, we will be adding lemon juice directly to the jars before canning, so there’s no need to worry about acidity levels and how much acid to add to the slow cooker.

Step Two: Add Seasonings

This is rather vague. The recipe I based this off was rather vague too. I tend to be a cook that’s comfortable flying by the seat of my pants, but I know that’s not everyone’s style. (My mom panics if there aren’t super-specific quantities listed in a recipe.)

If you’re the super-specific quantities type, this works for an 8-cup batch:

  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste

If you have a 12-cup slow cooker like myself, filled to the brim, that would work out to 1.5 Tbsp onion and garlic and 1.5 tsp oregano and basil.

Nowadays, though, I just open the seasoning packets and dump in whatever looks good. You’ll see in the photo below that I used fresh garlic, which the original recipe indicated could be done and still be safe for canning. I generally prefer garlic powder, though, just to be on the extra safe side.

Step Three: Add Oil, Stir, and Cook

Add a healthy drizzle of olive oil or a neutral oil. (Have you seen the price of olive oil lately? I used much-cheaper canola oil.) Give it a good stir, if you can. Mine was a little too full to stir well, so I just kind of nudged things around a bit.

Put the lid on, set it to high, and let it cook for a few hours. If you prefer to set it on low and let it cook for half the day, that’s fine too.

What you’re looking for, regardless of how you cook it, is that the cherry or plum tomatoes have burst and their skins are wrinkled and the juice has been released. If you used big chopped up tomatoes, you’re similarly looking for them to look fully-cooked.

Step Four: Blend

If you have a handheld blender / stick blender, stick it in and blend it up. Make it nice and smooth.

If you’re using a food processor or a traditional blender, you can do this in batches, but be careful not to burn yourself as the sauce is quite hot.

(I forgot to take a picture of this stage.)

I’d suggest taking a taste because if you want to add more of any seasonings, now is the time to do so.

Step Five: Choose Your Storage Method

If you’re using this the same day or the next day, it can be refrigerated until ready to use.

If you’re freezing it, separate it into dinner-size servings in Ziplock bags or jars. The first year I did this, I froze it and it was wonderful when I thawed and reheated it. I normally don’t care for freezing, but this works just fine. If you’re using jars, try not to use jars that have a “shoulder”, and be sure to leave some headspace in case the sauce expands as it freezes. I don’t know how long things keep in the freezer, but the other day I found a frozen jar of sauce from last summer (so about a year ago), which I used it up and it was perfectly fine.

If you’re canning it, the instructions are fairly straight-forward:

  • Add one tablespoon of lemon juice to each pint jar or two tablespoons to each quart jar. Do not use larger sizes. If you’re using a smaller size, do the appropriate ratio (like, a half-pint jar would require a half-tablespoon of lemon juice).
  • Wipe the rim, then put on a two-part lid to fingertip-tight.
  • Process in a boiling water bath for 35 minutes (adjusting for altitude if necessary).
  • After processing, let sit in the canner for 5-10 minutes and then carefully remove jars from canner and place on a thick towel and let rest for 12-24 hours. After this time, check that the seals have popped, if any haven’t put them in the fridge and use within a few days (or just throw them in the freezer and have them whenever).
This jar looks a little on the orange side because it was made with a mix of orange and red tomatoes.

Step Six: Using Your Sauce

Use this how you would use any pasta sauce.

I like to make this a little more substantial when I make it part of dinner, so I usually fry up a little bit of ground beef, throw in some onions and mushrooms, and then add in the sauce. This goes perfect on top of pasta and served with your favourite cheese and a side of garlic bread.

Cherry Tomato Pasta Sauce

A tasty and easy pasta sauce with a lot of versatility, perfect for using fresh, frozen, or canned. This recipe is more of a template without exact quantities, but safe canning instructions are included.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Canning Time (if canning) 35 minutes
Course dinner
Cuisine Italian

Equipment

  • 1 Slow cooker (See notes for alternatives)
  • 1 Hand blender, blender, or food processor

Ingredients
  

  • Cherry tomatoes (Can use regular tomatoes. See notes for more details.)
  • Dried seasonings of your choice (Suggestions include onion powder, garlic powder, dried oregano, dried basil, salt, and pepper. See notes for more details.)
  • Olive oil (Or a neutral oil like canola oil)
  • Lemon juice (If canning the sauce)

Instructions
 

  • Wash and de-stem tomatoes. If using tomatoes larger than cherry-sized, chop them into halves or quarters, depending on their size.
  • Fill the slow cooker with tomatoes. Add a drizzle of olive oil, no more than a few tablespoons. Add in seasonings of choice (see notes for details). Stir.
  • Cover and set slow cooker to high and let cook two and a half hours, or until everything looks fully cooked (the juice has released from the tomatoes, cherry tomatoes have popped, etc.). If you prefer to use the low setting, you'll want to let it cook for five hours.
  • Using a hand blender / stick blender, blend everything until a smooth consistency. If using a regular blender or a food processor, process in batches until everything is a smooth consistency.
  • If using fresh, serve on pasta or dish of choice. Sauce can be refrigerated for next-day use.
    If freezing, put pasta sauce in meal-size portions in ziplock bags or jars. If using jars, be sure to use jars that do not have "shoulders", and leave some headspace in case the sauce expands while freezing.
    If canning, add a tablespoon of lemon juice per pint jar or two tablespoons per quart jar. (Do not use a larger size. If using half-pints, add half a tablespoon of lemon juice.) Leave a half-inch of headspace. Wipe rims clean and put on two-part lids, fingertip tight. Process in a boiling water canner for 35 minutes (adjusting for altitude if necessary, see notes for a link). After processing, let sit in canner for 5-10 minutes, then remove jars from canner and place on a towel on a level surface and let sit for 12-24 hours. After this time, check that jars have sealed—unsealed jars should be refrigerated and used within a few days, sealed jars can be stored for up to a year and a half (after which point the flavour quality may degrade, but the safety remains indefinitely). See notes for more information on canning.

Notes

Alternative Methods to Cook the Tomatoes:
This can be made in a slow cooker or in the oven. If using the oven, lay out an even layer of cherry tomatoes in a rimmed baking sheet and bake for 35 minutes at 450 F, until the cherry tomatoes are wrinkly and bursting. You may want to line the baking sheet with parchment paper for easy cleanup. This can create a nice roasted flavour. I’ve also done a large batch in my dutch oven—all the steps were the same as the oven directions, but in a dutch oven rather than a rimmed baking sheet.
Seasoning Tips:
The seasonings are flexible. For canning safety, as long as you’re not adding immense amounts of dried seasoning so that it becomes paste-like, it should be fine. If you’re using the sauce fresh or freezing the sauce, feel free to use fresh onion, garlic, and herbs, if you’d like.
I generally eyeball the seasoning to whatever feels right, but if you’re the type that needs a recipe to follow, for every eight cups of tomatoes, use 1 Tbsp of onion powder, 1 Tbsp of garlic powder, 1 tsp of oregano, and 1 tsp of basil. My slow cooker holds 12 cups, so if I were going by this formula, I would use 1.5 Tbsp onion powder, 1.5 Tbsp garlic powder, 1.5 tsp oregano, and 1.5 tsp basil. For any amount of seasoning, add salt and pepper to taste.
If you’re using fresh ingredients for fresh or frozen sauce, you could switch these out with a medium onion, two cloves of garlic, a few sprigs of oregano, and a few sprigs of basil. If you are using fresh oregano/basil and you are oven-roasting the tomatoes, add the herbs during the blending step, not the roasting step, otherwise you’ll have burned herbs (but be sure to pull the oregano leaves from the stem so you don’t have chopped up stem in your sauce).
General Tips:
While the original ingredients and recipe called for cherry tomatoes only, this works equally well with larger tomatoes, cut into either halves or quarters, depending on the size. If the larger tomatoes have a thick/firm core, you may want to core the tomatoes as well.
This sauce tastes super good fresh, and just as good frozen or canned. The first year I did this, I froze all the sauce, but for the second year I did this, I canned the sauce. There’s really no difference in quality or taste either way. I prefer canning because freezer space is limited, but if you have freezer space and/or canning intimidates you, freezing is an excellent option.
If you are new to canning, click here for a Canning 101 to understand some of these terms and steps. If you have to adjust for altitude because your elevation is greater than 1,000 feet, click here for more information.
Keyword canning recipe, cherry tomato, pasta sauce

Canning 101

Posted on by craig

I’m relatively new to canning—the process of putting food into jars and making them shelf-stable so they can sit in your pantry for up to a year or longer—and at first it seemed super intimidating. While my mom had a water bath canner, she doesn’t know much about canning, which meant that my whole process of learning how to do this was done by reading as much as I could on the internet and then just giving it a try.

After a couple years of figuring out water bath canning, I got a pressure canner for Christmas. This greatly expanded my repertoire of canning recipes and has allowed me to also do things like meals in a jar.

If you’re brand new to canning, here’s what I’d consider the 101 to get you started:

Some Basic Terminology

  • Canning: The process of putting food in jars and making them shelf-stable for long-term storage.
  • Water Bath Canner: Some foods are processed by using a water bath canner, which processes and seals the jars by submerging them in boiling water.
  • Pressure Canner: Other foods are processed by using a pressure canner, which operates similarly to a pressure cooker to raise the pressure (and thus the temperature) to achieve even hotter temperatures to process and seal jars. A pressure cooker cannot double as a pressure canner, even if the pressure cooker tells you it can be used for pressure canning.
  • Headspace: When filling the jars, recipes say to leave a headspace of a certain amount. This is how “full” you make the jars; if the recipe calls for a headspace of an inch, you fill the jar to within an inch from the top.

Water Bath Canning

A water bath canner is essentially a large pot. It includes a rack that sits in the bottom of the pot so that the jars don’t touch the bottom. Once the filled jars are put in the pot, water is added to completely submerge the jars and cover with at least an inch of water. The stove is turned on and the once the water comes to a full boil, the processing time begins. If the water ever stops boiling, the water must come to a boil again and the processing time restarted. (So don’t turn down the temperature too much.)

As the water boils around the jars, the contents of the jars heat up and oxygen escapes. The wax rings on the lids soften. When processing is done, turn off the stove and let the water stop boiling. Let it sit for a few minutes, and then carefully remove the jars using a jar lifter and put them on a thick towel somewhere to sit overnight. Do not tilt the jars or lay them sideways; keep them upright until they’ve fully cooled overnight.

Foods processed using water bath canning are typically high-sugar or high-acid foods. Processing the jars in boiling water kills most pathogens, but there’s still a risk of botulism, which thrives in low-oxygen environments. Canning creates a low-oxygen environment in the jars, but the high-sugar or high-acid content inhibits the growth of botulism, making the foods safe to sit on a shelf and be eaten at a later date.

Pressure Canning

Like a water bath canner, a pressure canner is essentially a large pot. These ones have lockable lids, though, and equipment and attachments to raise the pressure within the pot and monitor that pressure.

I have a Presto 23-quart induction compatible pressure canner. This one comes with a screw gauge to regulate the pressure, but after reading several recommendations on the internet, I upgraded the screw gauge to a weighted gauge. So, rather than me having to constantly fiddle with the gauge through the processing time to ensure proper pressure is maintained, I instead just have to keep an eye on the weighted gauge to ensure it’s “rocking” properly, allowing me to do other things while my jars process. (If the pressure ever drops too low, then the pressure must be raised again and the processing time starts over.)

Pressure canners come with their own specific instructions on how to process jars, so always follow the instructions that come with your pressure canner.

Unlike water bath canning, jars in a pressure canner are not completely submerged. The pressure canner allows the water and steam to reach higher temperatures than can be achieved in a water bath canner, and it uses the steam to process the jars. Similar to water bath canning, most oxygen escapes from the jars and they sit on a thick towel overnight so that the lids properly seal.

Pressure canned foods do not have to be high-sugar or high-acid, because the higher processing temperature kills off any botulism that could be in the jars, making it safe to store in your pantry and eat at a later day.

General Safety Tips

  • Always use lab-tested recipes. Because there are potentially serious health considerations when canning (botulism can kill you), always use recipes that have been fully tested. Some good places to find these recipes include Bernardin, Ball, and Healthy Canning (which generally compiles recipes from elsewhere, though they sometimes customize the seasoning a bit).
  • Follow the recipe exactly. Part of what makes a recipe safe is the density of the food in the jars. If something is too dense, then heat cannot fully penetrate the jar and heat the food to the required level. So if a recipe calls for certain foods, do not swap them out for others or add something the recipe doesn’t call for. This also includes using bottled lemon juice rather than freshly-squeezed lemon juice, if the recipe calls for it, as bottled lemon juice is guaranteed to have a certain level of acidity that you can’t rely on fresh lemons providing.
  • Some variations are allowed. Typically, the only variations that are safe to experiment with come down to any dried seasonings that are added. Always thoroughly research or access help from Master Food Preservers before proceeding.
  • Adjust for altitude. If you’re 1,000 feet above sea level or higher, you have to adjust processing times, and weights in the case of pressure canning, to safely can and preserve foods. Ball has a handy chart here on their website.
  • Use the recommended jar size or smaller. Always use the jar size the recipe calls for. You can go smaller if you wish. (I have a family of two, so sometimes I don’t want large jars of food that I open and then have to use up.) You cannot go larger. Going larger means that the contents of the jar might not heat to the necessary level, putting you at risk of food contaminated with bacteria or other microbes that could prove harmful.
  • Be careful when doubling a recipe. In general, it’s okay to double or triple a recipe. It’s usually a good idea to write out the new ingredient quantities before you start canning so that you don’t get caught up trying to do doubling or tripling math on the fly. This does not apply to jams and jellies. Anything with pectin cannot be doubled or tripled unless it is a special type of pectin meant for doubling/tripling. If you try doubling a jam recipe, the jam will not set properly.
    • Before I knew this rule, I had tried doubling a recipe for ginger marmalade (which goes great on a baked brie). It didn’t set properly, so I threw it in the freezer just in case and used it as a cooking sauce for chicken.
  • Always use new lids. You can reuse jars and the metal rims, but you must use a new lid each time. If you reuse a lid, the wax ring has already been used once and may not properly seal when used a second time.
  • Sterilizing the jars is optional. A lot of recipes have you sterilizing the jars as step one. However, research has found that if the filled jars are processed for at least ten minutes, then any bacterial contaminants in the jar are killed off. If the recipe calls for the food to be processed for five minutes, you can generally double that to ten minutes with no effect on the food. If sterilizing the jars is something you want to do for that extra feeling of safety, definitely feel free to do so.
  • Test the lids the next morning. After everything has fully cooled, test the lids in the morning to ensure a proper seal has formed. First is a visual inspection; the lids should be slightly curved inward due to a lack of air in the jars. Second is a manual inspection. Remove the rings and gently try to lift the lid off. If it’s stuck in place, it’s properly sealed. If the lid comes off easily, then the jar did not seal. Any unsealed jars should be put in the fridge and consumed promptly.
  • Remove the rings when storing the jars. It’s generally recommended to store the jars without the rings. They could rust and adhere to the lid, or they could be holding the lid down in a way that makes it look like it’s sealed when it’s not. To be honest, I’m not the best with following this rule. I have, however, once gone to open a jar and after taking the ring off, discovered that the jar had never properly sealed and the ring was holding it in place. I had to throw out the contents of that jar, just in case.

Equipment You Need to Can

  • Water bath canner, if wanting to do water bath canning
  • Pressure canner, if wanting to do pressure canning
  • Mason jars
    • You can order these on Amazon in the sizes you want, but I’ve found they’re usually cheaper at grocery stores, Canadian Tire, and Walmart
    • Jars can be reused as long as they are not cracked or chipped, so you can even sometimes find them at yard sales
    • You should not re-use pasta sauce jars or other similar jars, even if they say the word “mason” on them, since they may not be true mason jars and might crack during processing
  • Metal rings
    • New jars come with metal rings, but when you start re-using jars you might need additional rings in case some get lost or become damaged
    • Again, you could order these on Amazon, but they’re usually cheaper in grocery stores, Canadian Tire, and Walmart
  • Lids
    • New jars come with new lids, so you need these when you’re re-using jars and have discarded old lids
    • Again, you could order these on Amazon, but they’re usually cheaper in grocery stores, Canadian Tire, and Walmart
  • Jar-lifter
  • Digital Scale
    • Most recipes give measurements in weight, as that’s the most accurate
  • Optional equipment
    • Funnel: I really like this. It makes it easy to get stuff in jars without making a mess all over the place, and some of them even have measurements on them so you can accurately assess headspace. This is the one I have; there are cheaper ones on Amazon but they don’t appear to have the measurements to help with headspace.
    • Magnetic lid lifter: If you sterilize your jars, you’re supposed to put the lids in lightly-simmering water to sterilize and warm them. A magnetic lid-lifter lets you pick them up from the hot water and put them on the jar without risking contaminating the underside with your fingers. (I don’t use one of these.) Here’s one that comes with a jar lifter, or here’s one that comes with scrapers.
    • Scraper: You’re supposed to scrape the insides of jars with a non-metal utensil to remove air bubbles that are trapped in the food. You can buy this sort of thing, or you can use a chopstick, or plastic cutlery. I just use a chopstick, but if you’re looking for a fancy one, here’s a couple scrapers that come with lid lifters.
    • Something to open jars: I used to pry them open with my fingernails and that usually ended with chipped fingernails. My mom found a paint can opener at Home Depot that works perfectly for prying off lids. I’ve found some bottle openers similarly do the trick if you can hook it under the lip of the lid. I can sometimes use the handle of a spoon or the ring from the jar to wedge between the lid lip and the glass thread on the jar, giving it a little twist and popping the lid off.