More Ways to Stretch the Harvest
This week’s guest is Sherri Brooks Vinton who describes herself as an author, speaker, cook and eater. She says preserving is back and better than ever. Flavors are brighter, batch sizes are more flexible, and modern methods make the process safer and easier. 
Even beginners who never made peach jam or dill pickles in their grandmothers’ kitchens are eager to pick up preserving skills as a way to save money, extend the local harvest, and control the quality of ingredients.
Her new book, Put ‘em Up, includes recipes and advice for keeping the harvest — from oven-dried sweet corn to cherries and black pepper preserves. Those preserves would be great to serve with the cheese board, as would her recipe for apple chutney (below). I’ve also added a feature – I will be answering questions on the show. Got one? Send it to kendruserealdirt@yahoo.com
Sherri Brooks Vinton’s Spiced Apple Chutney (Makes about 5 pints)
This luscious chutney is a great accompaniment to roast meats and takes a turkey sandwich to a whole new level. Sherri’s favorite way to serve it is with a huge wedge of a New England cheddar or other sharp, local cheese, and a loaf of bread for an easy nibble with cocktails. Ask your farmer for a good baking apple that will keep its shape when cooked.
Pour the vinegar into a large saucepan. Dice the apples, adding them to the pot as you go to prevent browning. Add the brown sugar, onions, cranberries, ginger, and garlic, and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Add the mustard seed, curry powder, allspice, and salt, and simmer 15 minutes longer. Refrigerate: Ladle into jars or bowls. Cool, cover, and refrigerate for up to 3 weeks. Can: Use the boiling-water method. Ladle chutney into clean, hot half-pint or pint canning jars, leaving 1/2 inch of headspace. Release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 15 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Click on the small black arrow at the left on the bar below to start listening, or click on the MP3 link to download the show into Windows Media Player or iTunes:
These are very powerful servers which are designed to process video. The newest video servers use 3 GHz Pentium processor which makes it possible to process video at very high speeds. These servers can transmit the video across a network, which can then be viewed on other network machines.