IACP-winning cookbook author Cathy Barrow to teach canning class at Southern Season

Cathy Barrow, aka Mrs. Wheelbarrow, will teach at a cooking class at 6pm Monday, May 11, at Southern Season in Chapel Hill. She'll demonstrate her No Pectin, No Fail Strawberry Jam, water bath canning, Strawberry Jam Barbecue Sauce with Pork Sliders, and Mini Jam Tarts from her award-winning book, Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving. To reserve your seat, click here or call 800-253-3663.

Cathy Barrow, aka Mrs. Wheelbarrow
(Photo © Christopher Hirsheimer)

With local strawberries starting to appear at farmer's market, even those who have never canned jam or jelly before find it hard to resist to the tug. "Do it," they seem to say, as dew from early morning picking begins to dry into a sweet sheen.

The timing could not be better, both for those unfamiliar with canning techniques and experienced jammers who want to step up their game. Cathy Barrow, whose debut cookbook, Mrs. Wheelbarrow's Practical Pantry, recently earned the 2015 International Association of Cooking Professionals award for best single-subject book, will unlock the secrets of strawberries on May 11 at Southern Season.

"Every new canner starts with strawberry jam and it's really the hardest one to make," says Barrow, who writes about preserving for The Washington Post and in her Mrs. Wheelbarrow's Kitchen blog. "I've got a few tricks up my sleeve to make sure those first-time jammers are successful."

Those tricks benefit experience canners as well. Using her directions, I've produced the most glossy, flavorful strawberry jams and sauces ever. I'm a particular fan of her Double Strawberry Preserves, which uses both fresh and tart dried cherries, and the lightly floral Strawberry Mango Jam.

I had the privilege of being among a group of testers, her Practical Pantry Posse, who made those recipes before the book was published. Trust me, there's just no going back after you've made these flavor-packed treasures.
 The book lists for $35 but often is available for less online. While there's nothing a diehard canner likes better than a jam-splattered cookbook, note that the Kindle edition currently is on sale for just $2.99.
The following is one of her strawberry-based recipes that will not be on the menu at Southern Season. While I'm told that local rhubarb can be found at some farmers markets, you are more likely to find it imported from a cooler climate at a well-stocked grocery store. Local strawberries, however, are abundant and should be your first choice.

Strawberry Rhubarb Sauce 

Reprinted with permission of Cathy Barrow from Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving  (W.W. Norton & Co.).

   

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 pints or 5 12-ounce jars, plus some to enjoy right now

 

Ingredients

• 4 pints (48 ounces or 1380 grams) strawberries, rinsed, hulled, and quartered
• 3 pounds (1350 grams) rhubarb, rinsed and cut into ½-inch dice
• 5 cups (35 ounces or 1 kg) granulated sugar
• Juice of 3 lemons
• Star anise (optional)

Instructions

1. Put the berries to a large glass or ceramic bowl and, using a potato masher or wooden spoon, gently crush them. Add the rhubarb, sugar, lemon juice, and star anise (if using) and stir well and completely until the sugar has dissolved. Cover the bowl with plastic wrap and let the mixture macerate for 4 hours, or if refrigerated, for as long as 2 days.
2. Scrape the mixture to a preserving pot and clip on a candy thermometer. Slowly bring to a simmer over medium-high heat, stirring frequently to prevent scorching. Then bring to a vigorous boil and stir constantly until th sauce thickens to the consistency of ketchup, about 25 minutes.
3. Turn of heat and discard the star anise. Ladle the sauce into warm (sterilized) jars, leaving ½-inch headspace. Clean the rims of the jars well with a damp paper tower. Place the lids and rings on the jars and finger-tighten the rings.
4. Process in a boiling-water bath for 15 minutes.

Note: You can skip the water-bath process and tucked the cooled sauce straight into the refrigerator, but processing keeps it shelf-stable for a year. You'll be glad to have some stashed for the holidays, or on a frigid day when you can laugh at the weather with a bowl of warm oatmeal topped with Mrs. Wheelbarrow's Strawberry-Rhubarb Sauce.

 

A most practical obsession: on canning with ‘Mrs. Wheelbarrow’s Practical Pantry’

I sometimes feel there should be a special group for people like me – people who go to farmers markets and imagine all those peak season fruits and vegetables framed like lasting, fragrant and edible snapshots in glass jars in the upstairs closet, ready to be opened for off-season satisfaction that less-driven mortals will never know.

Yes, as I stand on my feet for endless hours because I could not resist the bargain box of local strawberries – or perhaps peaches, corn or okra – I imagine that others envy my industrious nature, my ability to convert fleeting flavors into preserves and sauces and pickles that will conjure sunshine on the darkest winter day. I keep count of my filled and empty jars with the sincere enthusiasm of an accountant, knowing whether I’ll have enough jam to give to friends at the holidays and enough sauce to last until tomatoes reappear.

Hi, I’m Jill. I am an obsessive canner.

It is a relief to know there are many others similarly affected by a one-time hobby that has grown such that my husband feels compelled to tell neighbors – who sometimes spy me through the kitchen window making just one more batch when most sensible people are deep in dreamland – that we are adequately stocked in the event of a zombie apocalypse.

My insistence that my penchant is practical, providing us the resources for both flavorful meals and appreciated holiday gifts, is a welcome and recurring theme of Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving, the long awaited book by Cathy Barrow (W.W. Norton).

Cathy Barrow (Photo © Chris Hirsheimer)

I have been following Cathy’s eponymous blog for years, having discovered it through an online search for a canning advice, as well as her articles in the New York Times and Washington Post. I have made more of her reliable recipes than I can count and, after years of likes and tweets and direct emails – which include almost as much personal news as canning tips – am proud to call her my most cherished virtual BFF. 

  

I was thrilled to be invited to be a member of the Practical Pantry Posse, each of whom tested several recipes that made the final cut. (I still marvel at seeing my name next to these culinary luminaries in the book's kind acknowledgments.) I made a handful in the water-bath and pressure-canning chapters which, like others on preserving meat and fish and making cheese, include bonus recipes in which your projects will become a starring ingredient. As I wrote in my feedback forms, I found Cathy's recipes to be practically omniscient, providing expected yields and describing changes in consistency and appearance with reassuring accuracy.

Among my favorites are the Double Strawberry Preserves – which combines juicy fresh berries with intense dried ones; the tweaked final version is even better than the original – Strawberry Mango Jam, and the surprisingly simple Rugelach, in which any jam or preserve may be used. Her Whole Cranberry-Raspberry Sauce (see below) will surely make its debut at Thanksgiving and I plan to take advantage of pear season to make her Caramel Pear Preserves. The latter is a pectin-free version of a 2010 recipe posted to her website, which takes its inspiration from French canning expert Christine Ferber.

Double Strawberry Preserves, a must-make
from 'Mrs. Wheelbarrow's Practical Pantry.'

I also tested her exceptional Homemade Ketchup, which makes great use of other canning projects, including Tomato Puree, Plum Jam or Grape Jelly, Garlic Dill Pickles and Hot Sauce. I was tasked with preparing it with comparable store-bought ingredients, in case users wanted to substitute anything they did not have in their oh-so-practical pantry. With 18 ingredients and four hours of active cooking time, it may strike some as intimidating. But give it a try. You’ll quickly discover why, in our house, we call it Super Ketchup.

The only recipe I tried that did not work was one in which I requested the chance to experiment. After hunting for goat’s milk and finally finding it in a portion larger than what was needed, I decided to see if I could successfully make a double batch of Cajeta, Mexico’s tangy version of cinnamon- and vanilla-infused caramel.  Many canning recipes do not work when doubled, and unfortunately it’s true of Cajeta. After nearly five hours of slow bubbling and occasional stirring, the promising sauce suddenly and irreparably seized up. Spoonfuls before that tragic moment hinted at the lush flavor that should have been; the next day, I sadly scraped the sugary mess into the trash. Lesson learned.

Cathy’s publisher permitted recipes testers to share a recipe in a series of blogs to be posted today, which marks the official release of the book. You’ll find the posts online by searching for the hashtag #PracticalPantry. I am including her Whole Cranberry-Raspberry Sauce below, but if you’d like to peruse all of Mrs. Wheelbarrow’s Practical Pantry, enter a comment below by 5pm Friday, Nov. 14. A winner will be chosen at random to receive a copy of the book.

Whole Cranberry-Raspberry Sauce
Reprinted with permission of Cathy Barrow and W.W. Norton from Mrs. Wheelbarrow’s Practical Pantry.

Makes: 5 half-pint jars
Active time: 1 hour

Over the years, I've heard many people complain about the horrid canned cranberry sauce they were served as a child. I have no such memories. These same people initially shun my glistening, ruby-red cranberry sauce, but quickly revise their thinking after just one taste. Tangy, sweet, fruity in November, when many fruits are only a memory, this is a welcome addition to any holiday meal.
If you feel the need to serve this as a mold, as though it had slipped from a can, just run a palette knife around the inside of the jar and slide the cylinder into a relish dish.

4 cups (28 oz., 800 g) granulated sugar
4 cups (32 oz., 950 ml) non-chlorinated water
Grated zest of 1 orange
Juice of 1 lemon
4 cups (14 oz., 390 g) cranberries
1 cup (8 oz., 225 g) fresh raspberries
1/2 teaspoon unsalted butter (optional)

1. Combine the sugar, water, zest and juice in your preserving pot and bring to a boil over high heat, stirring to dissolve the sugar. When the mixture is briskly boiling, carefully add the cranberries. The berries will burst when heated and may splatter. Cook until most of the berries have burst and the sauce is thickening, about 12 minutes.
2. Add the raspberries and bring back to a boil that will not stir down. Boil hard to about 10 more minutes. Test the set using the wrinkle test of the sheeting test. Add the butter, if using, to clarify and clear the sauce.
3. Ladle into the warm jars, leave 1/2-inch head space. Clean the rims of the jars well with a damp paper towel. Place the lids and rings on the jars and finger-tighten the rings.
4. Process in a boiling-water bath for 10 minutes.

The sauce is shelf stable for 1 year.

REMINDER: Be sure to submit a comment below by 5pm Friday, Nov. 14, if you would like a chance to receive a free copy of Cathy Barrow's Mrs. Wheelbarrow's Practical Pantry. The winner will be drawn at random and notified by email.