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Preserves

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Chef Bruce Wood
of Bruce's Kitchen on Salt Spring Island talks about preserves this week including how to make catsup.

Chef Bruce Wood's Catsup Recipe

1 6 quart basket tomatoes, peeled and roughly chopped
1 cup chopped onion
1 rib celery, chopped
6 apples, diced
6 pears, diced
8 peaches, peeled and diced
2 green peppers, chopped
            ~ 2 of the peppers can be hot peppers if you like your relish spicy
2 red peppers, chopped
 2 - 3/4 cups white sugar
1 ½ cups cider vinegar

1 tbsp. Whole cloves
2 cinnamon sticks
            ~ tie the spices in a cheesecloth bag
2 tbsp. Mustard seeds
1 tbsp. Kosher salt

combine all ingredients and bring to a simmer, stir well
cook for 2 hours or until thick
remove the cheesecloth bag and ladle the catsup into clean, sterilized jars
The catsup can be placed in jars and processed following the instructions in any reliable canning guide.

Chef Bruce Wood's famous Rye whiskey BBQ sauce

In Ottawa where I moved from last year you can tell the die hard BBQ addicts by the fact that they are outside in a parka in blowing snow and minus 25 degree temperatures. You don't need to be quite so intrepid here in fact I have barbecued non stop since I got here.

3 lb. roma tomatoes (or 2 x 28 oz tins)
2 large onions
2 heads garlic, top one quarter inch removed
splash olive oil

    Toss the vegetables with the olive oil.
If you have a smoker smoke the tomatoes & onions for one hour. Alternately cook the tomatoes on a cedar plank for 45 minutes over med high heat on the BBQ. Remove the vegetables from the BBQ and reserve.


The reserved tomatoes, onions and garlic (squeeze the garlic out of the skins)
8 apples
2 cups raisins
2 bottles beer
8 oz. rye
1 tbsp. whole cumin seeds
2 tbsp. black peppercorns
2 tsp. dried chili flakes
1 tbsp. oregano
1 tbsp. dried mustard
2 tsp. smoked paprika
1 chipotle chile, with one tbsp. adobe sauce
1/2 cup red wine vinegar
2 cups maple sirop

In a dry frying pan toast the spices for 4-5 minutes or until aromatic and grind in a coffee grinder.
In a large heavy bottomed pot over medium heat sweat the tomatoes and onions until soft add the remaining ingredients and cook, stirring often for one hour or until thick, blend until smooth.


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