We have been enjoying the quality content of the Well Preserved blog for some time now, and are so pleased to carry Batch – a very tangible result of Joel MacCharles & Dana Harrison’s adventures with food and preserving.
In Batch, they have created an incredibly useful & enjoyable resource and have given a new meaning to the term “batch” when it comes to preserving. I honestly didn’t fully grasp the manner in which they used it until I actually had my first copy in hand and spent some time perusing the pages. Don’t be fooled by the amazing images and illustrations by Dana – this is not just another pretty recipe book to grace your kitchen counter or coffee table.
Simply said; It is brilliant!
In the book, “batch” refers to the grouping of preservation methods or processes for a given item. The 7 processes include both waterbath and pressure canning, dehydrating, fermenting, infusing, cellaring (a variety of cold storage methods) and salting & smoking.
Something that struck me with Batch was its very intentional nature and a more holistic perception of preserving. Yes, many folks are putting up large traditional batches of staples for their pantry, but there are also many people who are turning to preserving as part of their desire to use what they have in the best possible ways, to add more variety to their preserving, to make more from scratch, to waste less while enjoying the process and not feel like you’ve spent the entire day over a steaming kettle. It is clear that they want to help you feel very productive and proud of what you’ve accomplished in your kitchen, no matter how humble it may be!
So, how do they accomplish all of this?
- Tips on preserving nose-to-tail & storing items for the short term
- Several processes that can be prepped in 10 minutes or less. (Peach Creme Fraiche, Peach Salt, Instant Hot Sauce)
- Batch-It recipes: These are 2 or more recipes that start out with the same treatment (both the Smoked-Dried Peaches and the Canned Peach Slices begin by scorching 8 lbs of peaches which will be divided; 3/4 of them for canning, the remainder for smoking followed by dehydrating…see an example below.)
- Canning Recipe as a result of cooking down the fruits (Peach-Bourbon BBQ Sauce…see recipe below.)
- Main dish &/or side or dessert recipe that utilizes 1 or more of the items in the prior preserving. (Finger-licking Ribs with Peach-Bourbon BBQ Sauce, Dr. Stanwisk’s Apple Galette with Peach Creme Fraiche)
To celebrate this beautiful book, we’ve received special permission from Dana and Joel to share some of the recipes from the Peach section of the book. This excerpt shows how useful the Batch-It recipes are at teaching you to multi-task preserving efforts.
What’s even better than us trying to describe the genius of this book, is for Dana and Joel to do it for us. Listen to what they have to see in this quick video below.
If you want to hear more directly from Dana & Joel, watch this Facebook Live video of Joel making Kimchi!
Peach-Bourbon BBQ Sauce
Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
The smoky flavors in this BBQ sauce come from a combination of lightly roasting the peaches and adding chipotle powder. We discovered the magic of ground chipotles while on vacation with our dear friends “the Pauls” a few years ago. This recipe is a tribute to them.
Yield: 4-5 half pint jars
5 lb peaches, about 17–21 peaches
¼ cup brown sugar, lightly packed
1 cup minced onion
5 cloves garlic, minced
1-inch piece ginger, minced
1¾ cups cider vinegar
½ cup honey
¼ cup bourbon
1½ Tbsp smoked paprika
2½ tsp salt
2½ tsp chipotle powder (grind whole chipotles if you don’t have any)
- Preheat the oven to 375°F.
- Cut the peaches in half and place on a rimmed baking sheet cut side up. Scatter the brown sugar over top. Roast until the peaches just begin to brown, 35– 40 minutes.
- Place the peaches, including any peach juice created during roasting, in a large pot. Add the onion, garlic, ginger, vine- gar, honey, bourbon, paprika, salt, and chipotle powder and bring to a simmer over medium-high heat. Mash the peaches as they cook and keep at a simmer until the sauce reduces and thickens by half, about 15 minutes. Leave the sauce chunky or blend it smooth with an immersion blender.
- Prepare your canning pot and rack, and sterilize your jars and lids (see page 17).
- Continue to reduce the sauce until it’s as thick as you want it.
- Remove the jars from the canner and turn the heat to high.
- Fill the jars with the sauce, leaving ½ inch of headspace.
- Gently jostle the jars or use the handle of a spoon to release any air bubbles.
- Wipe the rims of the jars, apply the lids, and process for 20 minutes (if you live higher than 1,000 feet above sea level, refer to the Adjust for Altitude chart on page 17 for additional processing time). Remove the jars and allow them to cool. Store in a dark, cool place in your kitchen.
VA R I AT I O N S : You can roast the peaches on the BBQ to increase the smoke flavor, but you will lose some of the precious juices. Replace the honey with 2½ cups brown sugar for a more traditional BBQ sauce.
Put this BBQ Sauce recipe to use in Batch’s recipe for Finger-Lickin’ Ribs.