Preservation Pantry by Sarah Marshall
April 9, 2018 by Jenny
When Sarah Marshall started her hot sauce business, Marshall’s Haute Sauce, she discovered that too much of her produce was getting thrown away. She made it her mission to use these tossed aside remains in creative ways. In her debut cookbook, Preservation Pantry: Modern Canning from Root to Top & Stem to Core she delivers over 100 recipes for whole-food canning and preserving locally grown, organic produce that helps fight food waste by transforming roots, tops, peels, seeds, skins, stems, and cores into beautiful, delicious dishes.
Preservation Pantry‘s photographs are stunning, the illustrations throughout help make root to stem preserving fun as well as beautiful and even the paper the book is printed on has a luxurious feel and texture. Nothing was spared in making sure this book was perfect in every way. You will not only feel great for reducing waste but you will also reap the delicious rewards.
Recipes include Coffee braised onion jam (oh my word this is so good), Pear galette with goat cheese, and German pancake with orange syrup. I have also tried the Mango, rose petal and saffron jam that Sarah so graciously sent me and it is addictive. I’m going to make a batch myself to make her Mango masa tart. I love that most recipes share another to utilize that ingredient such as the tart uses the jam.
If you are looking for an innovative, beautiful book that isn’t the same-old, same-old canning recipes, look no further. This is it. Spring is upon us in some parts of the world and soon we will all be dusting off our canning equipment for another season of preserving our garden’s and farmers market’s bounty – buy Sarah’s book to make that bounty even more valuable and tasty.
Special thanks to Sarah for her kindness and to Regan Arts for sharing a recipe for our members to try now. Be sure to head to our giveaway below to enter for a chance to win a copy of this book.
Whole-Grain Roasted Beet Mustard
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The deep wine color and earthy aroma of this mustard makes my mouth water every time I pull it out of the cupboard. It is perfect for a quick snack or party hors d’oeuvres, and I love to slather it on fresh-baked bread and top it with goat cheese. Roasting the beets brings a balanced sweetness to the spicy whole-grain mustard seeds, while the balsamic vinegar gives it a wonderful depth. Your bread will forever thank you!
- 2 pounds beets (about 5 medium beets)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon plus 1 teaspoon kosher salt, divided
- 8 medium garlic cloves, peeled
- 8 tablespoons mustard seeds
- ½ cup mustard powder
- 1 cup balsamic vinegar, divided
Makes 6 half-pints
Preheat the oven to 400°F.
At the food preparation station, wash the beets and cut off the stems, saving the stems for the Beet Stem Pickled Cauliflower recipe. Wearing gloves, slice the beets in half from stem to top. Line a baking sheet with parchment paper. Arrange the beets cut-side up on the paper and drizzle with the olive oil. Rub the olive oil into the skins, flip the beets, and rub the other side.
Sprinkle with ½ teaspoon salt. Roast until slightly brown, about 25 minutes. Turn the beets over, sprinkle with ½ teaspoon salt, add the garlic, and roast another 25 minutes, until fork-tender.
While the beets are roasting, soak the mustard seeds in a medium bowl with 4 cups of cold water for 10 minutes. Drain the water and set the seeds to the side on a towel. In a small bowl, whisk together the mustard powder with ½ cup of water until smooth.
Once the beets are done and cool enough to handle cut into 2-inch chunks on the parchment paper. In a large, nonreactive saucepan, place the roasted beets, roasted garlic, soaked mustard seeds, 1/2 cup balsamic vinegar, 1/2 cup water, mustard powder mixture, and the remaining tablespoon of salt. Bring to a boil over high heat for about 2 minutes, stirring occasionally to avoid sticking. Turn the heat off and let sit for 5 minutes.
Place the contents into a food processor and pulse 15 times, scraping down the sides with a rubber spatula. Run on high for 4 minutes and slowly drizzle in the remaining ½ cup balsamic vinegar. At the filling station, keep the jars and mustard hot while filling each jar. Use a funnel to spoon the sauce directly into the jar, while pressing out air pockets, leaving ½ inch of headspace. Remove any additional air pockets, wipe the rim, and secure the lid. Place the jars in the water bath, covered by 1 inch of water. Once the water is boiling, process for 10 minutes.
The publisher is offering two copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 19th, 2018.
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