I had a day off yesterday and it was hot here in Hobart, so I decided to whittle down the egg glut a bit and bottle some of the bowls of apricots that were starting to take over the kitchen!
Apricots are my favourite summer fruit and I love growing my own. Sadly, the old Moorpark apricot tree that was in the yard when I arrived had brown rot and despite all my efforts, I had to cut it down two summers ago. Knowing I was fighting a losing battle, I planted a new tree about two and a half years ago, an improved Moorpark variety called “Brillianz”.
This is the first year I’ve let this little apricot tree set fruit and wanted to give it an opportunity to establish before taking on the burden of producing a full crop. It’s a lovely fruit to eat fresh but I also had a box of beautiful Weck preserving jars I wanted to fill up, and there’s nothing quite like opening a jar of apricots in the middle of winter to have in a pie or with custard – it’s like summer in a bottle!
The littlest apricot tree a few weeks ago
Bottled Apricots (aka Summer in a Jar)
Traditionally in my family, summer preserving was a family event, with everyone getting involved but we would often be processing very large amounts of fruit. Bottling (or canning as it’s called in the US) a couple of kilos of apricots is ridiculously easy and something I encourage everyone to do if they have the opportunity. They taste so much better than store bought and (particularly if you’ve grown the fruit) you’ll know exactly what’s in your jars. If you have access to home grown fruit and some reasonable bottling jars (they sometimes come up secondhand), your biggest investment is time. If I’m working alone, I like to put a podcast on or some favourite music to listen to while I work. Dancing in the kitchen is mandatory 🙂
Apart from the fruit, you’ll need the following;
Good quality preserving jars, lids/seals and bands/clamps
A large stockpot
Clean tea towel
Filtered or rain water
Tongs or bottle clamps
Cooking thermometer (I prefer the ones that attach to the edge of the stock pot. They’re inexpensive, easy to clean and easy to read)
I always start with the jars, lids, seals and/or bands, washing them thoroughly, checking for any chips or sharp points on the glass and rinsing them thoroughly in clean hot water. This simple step is possibly the most important in getting good results from bottling. Then it’s time to go over the fruit and with apricots, I always use slightly under or just ripe fruit. Over ripe apricots turn to mush with processing and are better eaten fresh or stewed and frozen.
And while I’m in the realm of “tips and tricks”, despite what many people say, it isn’t necessary to use syrup to bottle fruit successfully. I’ve always processed mine in just plain water (filtered or rain water) and never had a problem with either storage or flavour. Apart from being much healthier, it cuts down on cost and time.
With these lovely Weck jars, I filled them generously with halved fruit (pip or stone removed), topped to the brim with cold, filtered water, put the seal in place on the glass lid, covered and clamped down. Each 370 ml (12.5 oz) jar held six whole fruit, so in total I used 36 apricots.
I have a set of cheap stainless steel stock pots (thank you eBay!) for making things like jam, syrups or stock and I find them perfect for processing bottled fruit. The trick is to put something on the bottom of the pan to create a barrier between the heat source and the glass jars – a folded tea towel is excellent.
Put the clamped jars on the tea towel and pour in warm water, making sure the jars are fully immersed. Bring the temperature up to 85 C (185 F) over an hour and maintain this temperature for another 30 minutes.
At the end of processing, I usually wait another 10 minutes and ladle some of the water off before trying to remove the jars with bottling tongs. Dropping a glass jar with boiling fruit inside is really not a good look, so please take care with this part of the process! Put the jars on a cooling rack or board out of the way, so you don’t have to move them the rest of the day. Allow them to cool completely before trying to test for a seal, and any that haven’t sealed properly are still fine to eat. They will keep for a few days in the refrigerator and make a great quick dessert.
Once the sealed jars are cooled, label them and store on a pantry shelf, away from direct sunlight. They will last unopened for at least a year, though I doubt this little batch will make it past winter!
My chickens won’t stop laying this summer and I found myself again with way too many eggs for my household to deal with. I decided to make some very simple little egg-based tarts to freeze for lunches with some local bacon and a pastry that uses oil instead of butter. This is the basic recipe but it can be dressed up by adding a little minced garlic and/or onion when cooking the bacon or with a little grated parmesan and finely chopped herbs. If you want a vegetarian option, the bacon can be left out and substituted by lightly frying minced garlic, onion, finely shredded celery and mushroom. The options are as endless as your imagination – and what you’ve got on hand.
L-R: Blind baked case, bacon and bacon with ladled egg mixture
Simple Egg and Bacon Tarts (Makes 10)
Pastry:
1 cup (250g) Plain Flour
½ teas Baking Powder
Pinch of salt
¼ cup olive oil
Up to ¼ cup water
Mix dry ingredients in a large bowl, making a well in the middle. Add the oil first and mix thoroughly (it should be crumbly and soft). Then add water, a little at a time, to bring it to a ball. Cover and put in the refrigerator for at least 10 minutes.
Cut the dough in half and cover the unused portion so it doesn’t dry out. Roll out the other half of the dough on a lightly floured surface – I cheated and used my hand-cranked pasta machine and it was perfect!
Use a bowl or small plate to cut out rounds slightly bigger than your tart pans (mine are old Willow 3” tins) and press the pastry into each tin. Fork them to stop the pastry rising or use baking beads (or a handful of dry haricot beans) and blind bake for 10 minutes in a moderate oven. Allow to cool before filling.
Filling:
6 rashers of bacon, diced
12 fresh eggs
¼ cup flour
Grated nutmeg
Seasoning to taste
Parsley &/or chives, chopped finely (optional)
In a heavy pan, gently fry the diced bacon until it’s browned. Take off the heat and with a slotted spoon remove to a plate lined with kitchen paper to drain and allow to cool.
In a large mixing bowl, break the eggs and whisk them very well. Add a little grated nutmeg and season to taste and mix in chopped herbs if using. Sift the flour in and mix thoroughly, making sure there’s no lumps.
To assemble, arrange the ten pastry shells on a baking sheet and divide the bacon into each. Using a large spoon or soup ladle, divide the egg mixture into each shell, being careful not to overfill them. Bake in a moderate oven for 10-15 minutes.
Remove from the oven and cool for a few minutes before taking them from the tins, then allow them to cool completely on a rack. One per person with a green salad makes a lovely light lunch.
Enjoy and let me know how you go with these simple recipes 🙂
The finished tarts, cooling on the rack
Debra Manskey 