Blushing Peach and PepPer Relish

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2 Blushing Peach and PepPer Relish Top crackers with goat cheese and a dollop of this stunning orange-red relish. Congratulations, you ve got yourself an awesome appetizer. It s similar in taste to Thai dipping sauce, so it is also a perfect match for crispy spring rolls. 6 lbs red bell peppers (about 12 large), 3 kg quartered and seeded 5 hot red chile peppers (such as 5 serrano chiles), stems removed (seeds included, if desired) 12 ripe peaches, peeled (see tip, below) 12 and coarsely chopped 2 lemons, halved 2 1 tsp pickling or canning salt 5 ml 1 cup white wine vinegar or 250 ml cider vinegar 5 cups granulated sugar 1.25 L Prepare canner and eight 8-oz (250 ml) jars and lids (see page xx x). In a food processor, pulse red peppers and chile peppers until coarsely chopped. Transfer to a large, deep stainless steel saucepan or Dutch oven. AdD peaches, lemons, salt and vinegar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring frequently, for 30 minutes. Discard lemons. AdD sugar, increase heat to high and bring to a boil, stirring constantly. Reduce heat and Ladle hot relish into hot jars, leaving 1 2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot relish. Wipe rims. Center lids on jars and screw bands down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are covered by at least 1 inch (2.5 cm) of water. Cover, bring to a boil and process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren t sealed. Label jars and store in a cool, dark place for up to 1 year. Makes about eight 8-oz (250 ml) jars. Tip: To peel fresh peaches, plunge into boiling water for 20 seconds. Drain and plunge into a bowl of ice water. Once cool, lightly score the skin with the point of a paring knife and peel away the skin. Tip: The heat of chiles is mostly found in the seeds and membrane, which you find by slicing open the chile. If you like your food fiery, leave them in. For a milder chile taste, remove some or all of the seeds and the membrane. Avoid touching your lips, eyes or other sensitive areas while handling chiles. Wash your hands and under your nails thoroughly after handling chiles. simmer, stirring frequently, for about 45 minutes or until thick enough to mound on a spoon

3 Pear Ginger Chutney Tangy, with a warm hint of spice, this chunky chutney goes particularly well with grilled pork chops, pork tenderloin or baked ham. 6 cups finely chopped peeled pears 1.5 L (about 8 medium) 1 cup finely chopped peeled apple 250 ml 3 4 cup dark raisins 175 ml 1 2 cup finely chopped onion 125 ml 1 2 cup finely chopped red bell pepper 125 ml 1 2 cup finely chopped candied ginger 125 ml (see tip, below) 2 cups packed brown sugar 500 ml 1 tbsp mustard seeds 15 ml 1 tsp hot pepper flakes 5 ml 1 tsp pickling or canning salt 5 ml 1 2 tsp ground nutmeg 2 ml 1 2 tsp ground cloves 2 ml 3 4 cup cider vinegar 175 ml Finely grated zest of 1 lemon 1 4 cup freshly squeezed lemon juice 60 ml Prepare canner and six 8-oz (250 ml) jars and lids (see page xx x). In a large, deep stainless steel saucepan or Dutch oven, combine pears, apple, raisins, onion, red pepper, ginger, brown sugar, mustard seeds, hot pepper flakes, salt, nutmeg, cloves, vinegar, lemon zest and lemon juice. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, stirring occasionally, for about 1 hour or until pears, 89

4 continued from back cover apple and onion are very soft and mixture is thick enough to mound on a spoon. Ladle hot chutney into hot jars, leaving 1 2 inch (1 cm) headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rims. Center lids on jars and screw bands down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are covered by at least 1 inch (2.5 cm) of water. Cover, bring to a boil and process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren t sealed. Label jars and store in a cool, dark place for up to 1 year. Makes about six 8-oz (250 ml) jars. Tip: You can replace the candied ginger with 2 tbsp (30 ml) grated gingerroot. Tip: Once jars of chutney are opened, store them in the refrigerator and use up within 3 weeks. Pear Butter Plum Apple Butter Chutneys Crabapple Chutney Cranberry Pear Chutney Cranberry and Raisin Chutney Major Grey Mango Chutney Classic Peach Chutney Pear Ginger Chutney Pineapple Mint Chutney Red Onion and Raisin Chutney Hot Pepper Orange Chutney Sweet and Spicy Tomato Chutney Green Tomato Apple Chutney Tomato, Peach and Pear Chutney Relishes Sweet Green Relish Dill Cucumber Relish Corn Relish Three Onion Relish Pepper Relish Sweet and Hot Pepper Relish Green Tomato Relish Zucchini Relish Piccalilli Harvest Relish Blueberry Relish Blushing Peach and Pepper Relish Mayor s Wife Blue Plum Relish Rhubarb Relish Pickles Bread and Butter Pickles Dill Pickles Easy Sweet Pickles B.L. s Best Mustard Pickles Classic Icicle Pickles Classic Pickled Asparagus Sweet and Tangy Green Beans Classic Pickled Beet Slices Dill Pickled Carrot Sticks Classic Pickled Garlic Pickled Hot Pepper Rings Sweet and Hot Pickled Rainbow Peppers Sweet and Tangy Zucchini Pickles Sauces and Salsas Hot and Sweet Mustard Tomato Ketchup Spicy Tomato Ketchup Classic BBQ Sauce Smoky Pepper Chili Sauce Tender Fruit Chili Sauce Classic Tomato Sauce Mild Tomato Salsa Hot, Hot, Hot Tomato Salsa Black Bean Tomato Salsa Mango Salsa Recipes Using Preserves Appetizer of the Hour Peachy Cheese Dip Leg of Lamb with Red Currant Sauce Major Grey s Meat Loaf Sliders Glazed Roast Pork Loin Rum- and Lime-Glazed Pork Ribs Sticky Baked Chicken Turkey, Brie and Cranberry Panini Crispy Sole Fingers with Tartar Sauce Cheesy Bean Quesadillas Fresh Raspberry Hazelnut Tart Chocolate Raspberry Torte Black Currant Linzer Slices Jolly Good Bread and Butter Pudding Produce Purchase and Preparation Altitude Chart Index 90

5 B e s t o f B r i d g e Home Preserving Introduction The Basics: Everything You Need to Know Single-Fruit Jams Apricot Jam Blackberry Jam Black Currant Jam Blueberry Jam Boysenberry Jam Sour Cherry Jam Sweet Cherry Jam Ginger Jam Mango Jam Nectarine Jam Spiced Peach Jam Pear Jam Damson Plum Jam Red or Black Plum Jam Traditional Raspberry Jam Shortcut Raspberry Jam Rhubarb Jam Saskatoon Berry Jam Traditional Strawberry Jam Shortcut Strawberry Jam Mixed-Fruit Jams Apple Berry Jam Bumbleberry Jam Five Berry Jam Blueberry and Orange Jam Cranberry Raspberry Jam Sweet Cherry and Plum Jam Black and Red Currant Jam Red Currant and Orange Jam Gooseberry and Orange Jam Kiwi, Pineapple and Orange Jam Peach and Raspberry Jam Pineapple and Mango Jam Raspberry and Blueberry Jam Raspberry and Plum Jam Strawberry and Pineapple Jam Strawberry and Rhubarb Jam Marmalades Seville Orange Marmalade Blood Orange Marmalade Cranberry and Orange Marmalade Lemon Marmalade Lemon, Orange and Pink Grapefruit Marmalade Lime Marmalade Zucchini Orange Marmalade Carrot Marmalade Green Tomato Marmalade Christmas Marmalade continued inside Jellies Crabapple Jelly Cranberry Port Jelly Black Currant Jelly Red Currant Jelly Concord Grape Jelly Raspberry Jelly Mint Jelly Miss Scarlett s Wine Cordial Red and Green Pepper Jelly Jalapeño Pepper Jelly with Lumps Cranberry Hot Pepper Jelly Garlic Jelly Conserves and Fruit Butters Apple Pie Conserve Cherry and Plum Conserve Coronation Grape and Orange Conserve Pineapple, Mango and Papaya Conserve Cranberry and Pear Conserve Nectarine or Peach Conserve Apple Butter Apricot Butter Cran-Apple Butter Peach Butter ISBN pages total 24 color photo pages Hardcover Wire-O binding 8.5" x 10.5" Index $29.95 US / $29.95 CA Publication date: June 2014 Visit us at