Thursday, February 4, 2016

Pulling Supper Off The Shelves

Bad picture of full pantry

One of the reasons I love to can is the bounty you end up with in the dead of winter. As long as there are jars of last year’s produce safely tucked away on the pantry shelves, I feel safe (smug even) when the weatherman starts talking about Snowmageddon and urges everyone to rush out to stores. I must admit, I made sure the wine and chocolate were sufficient to a few days’ cabin fever – but otherwise, we were pretty much good to go with what I had stockpiled from last year’s garden.

I know a lot of people don’t can tomatoes – they freeze them instead. But I do both – partly for space (only so much on the pantry shelves, only so much in the freezer) and partly for flavor and convenience of use. I like the flavor of canned tomatoes and you don't have to thaw them. I can quart and pint jars of tomatoes, spaghetti sauce, salsa V-8 (or my equivalent) and Bloody Mary mix, which is just as delicious in soup as in vodka. 

Half a quart of canned tomatoes going into soup
There are jars of bread and butter pickles (which is lovely on a tuna melt to say nothing of with chicken sausage or turkey sandwiches or just out of the jar for a sweet-sour snack), pickled lemon peppers for adding to virtually anything needing a little kick, and lemon peppers in sherry for black bean soup, curried red pepper jelly (a great hostess gift when you’re rushing out the door to a party your forgot you were invited to) and great on goat cheese and crackers or mixed into venison stew. There’s raspberry jam, raspberry shrub and raspberry vinegar.  Tomato bullion, a spicy mix of tomatoes, onions, black pepper, a little brown sugar and celery seed is called Ma Comp’s Soup Seasoning in Maryland’s Way Cookbook. A couple of tablespoons in a mug of hot water is a delicious and quick mid-morning pick-me-up.

There are pickled dilly green beans, which are nice when someone stops in for cocktails – also one of the imperatives when someone slogs through snow or mud to come visit because they’re going nuts at home after several days of shoveling. There are also dried herbs – oregano is particularly easy as is thyme and they taste so much fresher and more flavorful if you do it yourself – and dried beans – calypso beans and tiger’s eye, which I particularly like. (My husband very sweetly shells them out in the evening in late fall). To complement these home-grown and home-canned things, I stock other dried peas, beans and lentils and tins of things like sardines and tuna, chipotle peppers, and anchovies.

Sautéed leeks, onions and celery for tomato and white wine soup
Tomato and white wine soup about to simmer. Easy lunch
I freeze a lot of things too, and not just the things that aren't safe to can in a water bath. Last year I had plenty of tomatoes and peppers and so sautéed a kind of quick sofrito, a tomato-pepper-onion seasoning you can pull out and throw into a frying pan full of chicken or chorizo and rice with a little white wine and have supper in no time flat. I also did something I saw on TV years ago – put about four large tomatoes and one big onion into a Dutch oven with about 2-3 tablespoons of melted butter and let the whole thing simmer on the lowest possible heat until it’s all soft. Maybe 35 minutes. Puree it, cool it and stick it in the freezer in a quart bag or container. Pull it out to make a quick vodka sauce for pasta, or in my case, use it as the very quick base for red pepper soup. I happened to find three beautiful fresh red peppers (when I went back out to the grocery story AFTER everyone had picked the shelves pretty clean), chopped them up, threw them with three cloves of chopped garlic into a pot of that tomato-onion-butter base along with a chicken bullion cube and voila! Soup!

Why am I gloating? (AM I gloating?  I like to think of it as encouragement). Because NOW is the best time to start planning what you can plant to have a full pantry next winter, when Snowmageddon 2017 comes. The seed catalogues are here now, you can look with starry-eyed wonder at the perfect garden that you will plant (in your dreams), and you might be looking around your pantry – or whatever shelves or storage you have for what they could hold. (Marisa in Philly keeps hers in the closet along with her shoes).
Having a stocked pantry, or closet or whatever is like money in the bank.



Pureed tomatoes and onion in a little butter

3 comments:

  1. Great blog Nancy. Can't beat a venison stew with your own onions, canned tomatoes and potatoes for the cellar. It's a good thing I had canned tomatoes left from last year, because this year was a total flop with the early blight.

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    1. Thanks, Kent. I've begun to strategically stagger my plantings of tomatoes, since blight seems to be endemic at the moment. It doesn't get rid of it (and I confess I don't spray with copper or virtually anything else), but it does produce a pretty solid harvest.

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  2. Even though I have shelves of home canned goods myself, I must say your cupboard looks gorgeous. Nothing beats eating your own vegetables in the dead of winter!

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