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Writer's pictureWhidbey Island Provisions

Home Canning: A Whidbey Island Tradition


There's something magical about November on Whidbey Island. As the days grow shorter and the air turns crisp, a beautiful ritual unfolds in kitchens across our community. Visit any friend's home during this season, and you'll likely leave with a jar of something homemade – perhaps a glistening amber apple jelly, or a fragrant spiced chutney. These aren't just preserves; they're little jars of love, capturing both the sunshine of summer and the warmth of island hospitality.


This year, our garden blessed us with an abundance that had our countertops overflowing with apples and pears. Mother Nature has her own rhythm, though, and our usually reliable Italian plum tree decided to take a sabbatical. We suspect it's still recovering from the rather aggressive pruning session it endured last February – a reminder that sometimes, even trees need a break to reset and rejuvenate.



The Art of the Harvest


There's an unspoken urgency that comes with autumn harvesting. When nature provides bounty, you don't dawdle. This past month found us scrambling up ladders, gathering fruit before the island's notorious winds could claim them. Our kitchen soon transformed into what I like to call our "preservation station," with two specialties emerging: Jean-Michel's perfectly clear pear jelly (his pride and joy) and my pear chutney, a recipe that bridges my South African heritage with our Pacific Northwest home.


The ancient art of preserving food has become more than just a practical necessity for us – it's evolved into a cherished marker in our annual calendar. It's fascinating how these old-world practices have found their way into our modern "living well" philosophy. There's something profoundly satisfying about knowing exactly where your food comes from and transforming it with your own hands into something that will bring joy months later.


Community Pressing: A Modern-Day Harvest Festival


The journey from fruit to preserve begins with juice, and this year, we were fortunate to participate in what I can only describe as a modern-day harvest festival. Our friends Ray and Ulrike invited us to their annual apple pressing extravaganza – an event that perfectly captures the community spirit of island life.



Picture this: a crisp autumn morning, Ray's electric press humming away on their deck, and a gathering of neighbors trading stories as we feed apples into the grinder. There's something almost meditative about the rhythm of it all – the crunch of apples, the slow turn of the hand-cranked press, and finally, the rewarding sight of amber juice flowing into waiting containers. After straining this liquid gold twice, we were left with what I can only describe as autumn in a jar – pure, fresh apple juice ready for its transformation into jelly.


The Science and Art of Preservation


Back in our kitchen, Jean-Michel begins his jelly-making ritual with the precision of a scientist and the passion of an artist. The process seems simple enough on paper, but like many traditional crafts, the devil is in the details. The right balance of pectin, the perfect rolling boil, the careful timing – it's a dance that takes years to master.


But here's the beautiful thing about preserving: while experience helps, it's surprisingly forgiving for beginners. That first successful batch, when you hear the magical "ping" of lids sealing, is an accomplishment that connects you to generations of home preservers before you.


A Tale of Two Preserves


Our kitchen produces two very different but equally beloved preserves. Jean-Michel's apple jelly is a study in clarity and simplicity – just juice, sugar, pectin, and a touch of lemon juice. When spread on a slice of his homemade sourdough bread on a grey winter morning, it's like capturing a ray of late summer sunshine.


Here is how you make it:


Apple Jelly


What you need

  • 4 cups apple juice (from about 3 pounds of apples)

  • 1 package (1.75 oz) powdered pectin

  • 4 cups granulated sugar

  • 2 tablespoons lemon juice


Equipment

  • Large pot

  • 6-8 half-pint canning jars with lids

  • Large bowl

  • Cheesecloth or jelly bag

  • Basic canning equipment


How to make it


If using fresh apples, wash and cut apples into chunks (no need to peel or core)

Cover apples with water in large pot, bring to boil, reduce heat and simmer 20-25 minutes until soft

Strain through cheesecloth - do not squeeze bag

Measure exactly 4 cups of juice into large pot

Add pectin and lemon juice to juice

Bring mixture to full rolling boil on high heat, stirring constantly

Add sugar all at once

Return to full rolling boil and boil exactly 1 minute, stirring constantly

Remove from heat and skim off foam

Ladle into clean, hot jars leaving 1/4 inch headspace

Wipe jar rims, add lids

Process in boiling water bath 10 minutes


My pear chutney tells a different story. It's a more complex symphony of flavors that speaks to my South African roots, where sweet and savory combinations are celebrated in traditional cuisine. The addition of golden raisins (or sultanas, as we called them back home), along with ginger, mustard seeds, and a hint of spice, creates something that's both familiar and unique. It's my answer to the beloved Mrs. Balls chutney that every South African expat misses, though I'd never claim it's quite the same – some tastes are simply irreplaceable.


How to make it:


Pear Chutney


What you need

  • 4 large ripe but firm pears, peeled and diced

  • 2 medium yellow onions, finely chopped

  • 3/4 cup golden raisins

  • 1 cup apple cider vinegar

  • 3/4 cup light brown sugar

  • 1 tablespoon fresh ginger, minced

  • 2 garlic cloves, minced

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon ground all spice


How to make it

Combine all ingredients in a large, heavy-bottomed pot.

Bring to boil over medium-high heat, stirring occasionally.

Reduce heat and simmer uncovered, stirring occasionally, until pears and onions are tender and liquid has thickened, about 45-50 minutes.

Cool completely.

Store in airtight container in refrigerator up to 2 weeks or process in sterile jars for longer storage.

Makes about 3 cups.


Learning the Ways of Preservation


My journey into preserving started relatively late. Growing up in South Africa, while we certainly enjoyed my grandmother's homemade jams and pickles, preserving wasn't a significant part of our family tradition. It wasn't until I found myself in Seattle, faced with an prolific apple tree in my backyard, that the seed was planted.


The turning point came through the kindness of my neighbor Mary, who appeared one day with a basket of golden plums from Vashon Island. That afternoon in her kitchen, transforming those plums into jam, was a revelation. The memory of us sampling our creation on freshly baked scones, still warm from the oven, remains one of my fondest memories from my Seattle years.



Since then, I've become what you might call an enthusiastic experimenter in the world of preserving. While Jean-Michel enjoys the sweet preserves on his morning toast, I've found my niche in creating condiments that bridge the gap between sweet and savory – red pepper jelly that pairs perfectly with cheese, tomato jam that elevates any sandwich, peach chipotle jam that makes a glaze for roasted meats, and onion bacon jam that turns a simple burger into something spectacular.


The Community of Preservers


One of the joys of living on Whidbey Island is seeing how this tradition of preserving connects our community. Our friend Kathleen's garden was still producing tomatoes well into October this year, thanks to our unusually warm fall. She's since transformed that unexpected bounty into pasta sauce that will be shared and enjoyed throughout the winter months.


These acts of sharing – whether it's excess produce, preserved goods, or simply knowledge and techniques – create invisible threads that bind our community together. Every jar passed between friends carries not just preserved food, but preserved memories and connections.


Starting Your Own Preserving Tradition


The beauty of this tradition is that it's accessible to everyone. You don't need an orchard or even a garden to participate. Local farmers' markets and grocery stores provide perfectly good produce for preserving. What you do need is a bit of patience, attention to detail, and a willingness to learn.


The rewards extend far beyond the practical aspect of having homemade preserves in your pantry. There's something deeply satisfying about participating in this age-old tradition. When you're standing over a pot of bubbling fruit, you're not just making preserves – you're connecting with generations of people who have performed these same actions, season after season, ensuring their families would have good food through the lean months.


This connection to the past, combined with the joy of creating something with your own hands, offers a unique form of mindfulness. In our fast-paced world, these slow, deliberate activities provide a chance to pause, to be present, and to create something meaningful.


Looking Forward While Preserving the Past


As we store away our jars of jellies, chutneys, and other preserves, we're doing more than just preparing for winter. We're maintaining a link to our collective past while creating new traditions for the future. Each jar represents a story – of abundance, of community, of skills passed down and adapted, of flavors that bridge continents and generations.



So next time you see seasonal produce at your local market, consider trying your hand at preserving. Start simple – perhaps with a basic jam or jelly. Join this long line of people who have found joy and satisfaction in capturing the flavors of the season to enjoy later. Who knows? Maybe next November, you'll be the one sharing jars of homemade preserves with friends and neighbors, continuing this delicious tradition of generosity and preservation.


After all, in these jars of carefully preserved fruits and vegetables, we're storing more than just food – we're preserving traditions, building community, and creating memories that will last far longer than any jar of jelly or chutney, no matter how delicious it might be.


Here are the key things to know when you're just starting out with canning.


Let's begin with equipment since having the right tools is crucial for safety and success. You'll need proper canning jars - specifically Mason, Ball, or Kerr brands - and should never try to reuse commercial jars from grocery products. While you can reuse the screw bands (rings) if they're not rusted, you must always use new flat lids for each batch. Your basic toolkit should include a jar lifter (essential for safely moving hot jars), a wide-mouth funnel, a bubble remover, and a headspace measuring tool. Your canning pot needs to be deep enough to cover your jars with 1-2 inches of water.

 

Following tested recipes exactly is non-negotiable when you're canning. This isn't like regular cooking where you can adjust ingredients to taste. The proportions in canning recipes, especially for acidic foods, are carefully calculated for safety. Use bottled lemon juice rather than fresh since it has consistent acidity. Don't try to double recipes, as this can affect processing times and safety.

Proper headspace - the gap between your food and the lid - is critical for successful canning. Different foods require different amounts: jams and jellies need 1/4 inch, fruits and tomatoes need 1/2 inch, and vegetables and meats need 1 inch. Too much or too little headspace can prevent proper sealing and lead to spoilage.


Achieving a proper seal is essential for safe food storage. Always wipe jar rims thoroughly before putting on lids. As jars cool, listen for the satisfying "ping" that indicates sealing. After the jars have cooled for 12-24 hours, remove the rings and test the seals by lifting the jars by their edges - they should hold tight. The button in the center of the lid should be fully depressed. If any jars haven't sealed properly, store them in the refrigerator.


Finally, remember that altitude affects processing times. If you live above 1,000 feet, you'll need to adjust your processing times. Add 5 minutes for 1,001-3,000 feet, 10 minutes for 3,001-6,000 feet, and 15 minutes for 6,001-8,000 feet. This adjustment is necessary because water boils at lower temperatures at higher altitudes, requiring longer processing times to ensure food safety.

 

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