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September is here again and the weather isn’t letting us forget that Autumn is quickly on its way. September and October are some of the best months of the year for quality food in our boxes with so many fantastic Ontario grown products. September also brings our order numbers back up after our usual summer dip from customers growing their own and farmers markets in full swing.

Your Burlington box this week:

We have four items this week directly from farmers with Busy Liz grape tomatoes and onions, Fisher Farms pears and Tigchelaar apples.

In your $10 bag we have included:  Fisher Farms Ontario Pears, Ontario Peaches, Ontario Romaine Lettuce, Busy Liz Ontario Tomatoes, Ontario New Potatoes, Busy Liz Ontario Yellow Onions, Ontario Corn, Ontario Carrots, Tigchelaar Ontario Apples, Ontario English Cucumber, Ontario Field Pepper, Ontario Eggplant, and Ontario Broccoli

In your $15 Box we have many of the same items in greater quantity  with additional items: Fisher Farms Ontario Pears, Ontario Peaches, Ontario Romaine Lettuce, Busy Liz Ontario Tomatoes, Ontario New Potatoes, Busy Liz Ontario Yellow Onions, Ontario Corn, Ontario Carrots, Tigchelaar Ontario Apples, Ontario English Cucumber, Ontario Field Pepper, Ontario Eggplant, Ontario Broccoli as well as Ontario Cabbage

In your $20 Box we have many of the same items in greater quantity with additional items: Fisher Farms Ontario Pears, Ontario Peaches, Ontario Romaine Lettuce, Busy Liz Ontario Tomatoes, Ontario New Potatoes, Busy Liz Ontario Yellow Onions, Ontario Corn, Ontario Carrots, Tigchelaar Ontario Apples, Ontario English Cucumber, Ontario Field Pepper, Ontario Eggplant, Ontario Broccoli as well as Ontario Cantaloupe and Ontario Pepper Squash

Red Pepper Jelly

Ingredients
  • 2 cups coarsely chopped, seeded red bell peppers
  • 1 jalapeno, seeded and chopped
  • 2 cups cider vinegar
  • 6 cups granulated sugar
  • ¼-1/2 tsp crushed chile flakes
  • 2 pouches (each 3oz/85 mL) liquid pectin
Instructions
  1. Prepare canner, jars, and lids:
  2. Place 12 4-oz jars in large canning pot or Dutch oven (ideally on a rack for easy removal). Add enough water to fill jars to the top and just cover them with water. Bring water to a low simmer (do not boil).
  3. In separate sauce pan, cover lids with water and bring to a gentle simmer. Keep lids hot until you need them, then remove with tongs. Wash screw bands with soap and water and rinse thoroughly – do not heat them, you want to be able to handle them.
  4. In blender or food processor, purée peppers and 1 cup vinegar until smooth.
  5. In large, deep stainless steel saucepan, combine pepper puree, remaining 1 cup vinegar, sugar, and crushed chiles. Bring to a boil over high heat (it will bubble up significantly – use your largest saucepan!) Boil, stirring constantly, for 10 minutes. Stir in pectin and boil hard, stirring constantly, for 1 more minute. Remove from heat and quickly skim off any thick foam.
  6. Quick pour hot jelly into hot jars, leaving ¼” headspace. Wipe rims of jars to ensure they are clean. Center lid on jar and screw band on until fingertip tight (don’t over-tighten).
  7. Place jars in canner, ensuring they are completely covered with water. Bring to a boil, put lid on canner, and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, keeping them as straight as possible, to a flat surface where they can sit for 24 hours. Don’t dry them at this point, any water on the tops will evaporate on its own.
  8. After 24 hours, check all lids for seal – you should hear them popping quite quickly as they seal, and the lids should not flex when pushed after 24 hours. If any have not sealed, store in the fridge and use within a month. Canned jars are best used within a year.

 

 

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