Van-Whole Produce

Turn your peaches into a sweet and savoury condiment. Golden orange with red flecks, this barbecue sauce not only looks amazing, but tastes out of this world. Spoon some over your chicken or fish this summer!
Makes about 8 x 250 or 236 ml jars

Ingredients

• 5 lb (2.3 kg) peaches
• 1 cup (250 ml) finely chopped red bell pepper, 1 large
• 1 cup (250 ml) finely chopped onion, 1 medium-large
• 3 tbsp (45 ml) finely chopped garlic
• 1 1/4 cups (300 ml) liquid honey
• 3/4 cup (175 ml) apple cider vinegar
• 1 tbsp (15 ml) Worcestershire sauce
• 2 tsp (10 ml) red pepper flakes
• 2 tsp (10 ml) dry mustard
• 2 tsp (10 ml) salt

Directions

1. Place 8 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180° F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
2. Blanch, peel and pit peaches; finely chop or pulse in a food processor and measure 6 cups (1500 ml). Combine all ingredients in a large stainless steel saucepan. Stirring frequently, boil over medium-high heat until mixture reaches desired consistency, 15 to 30 minutes. Remove from heat.
3. Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining sauce.
4. Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 15 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Salsa is one of the most popular condiments on the market today. Store shelves are constantly being stocked with new and exciting salsa blends. Use this homemade salsa on top of chicken or fish to add a tropical twist to your meals. Tropical salsa is also terrific when used as a dip for tortilla chips. Try tropical salsa as a fat free alternative for salad dressing.
Makes about 6 x 500-ml jars

Ingredients

• 12 cups (3,000 ml) chopped tomatoes, about 6 lb (2.8 kg), 24 medium
• 2 ripe mangoes, chopped
• 1 can (19oz/540 ml) crushed pineapple, drained
• 1 pkg (115 g) BERNARDIN Salsa Mix
• 1/2 cup (125 ml) cider vinegar

Directions

1. Place 6 clean 500-ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.
2. Wash, core, seed and chop tomatoes; drain off excess liquid. Measure 12 cups (3,000 ml).
3. In a large stainless steel saucepan, combine BERNARDIN Salsa Mix and cider vinegar. Add tomatoes, mango and pineapple; mix well. Bring to a boil; boil gently, uncovered, 5 minutes.
4. Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely and firmly until resistance is met – fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining salsa.
5. Cover canner; bring water to a boil. At altitudes up to 1,000 ft (305 m), process – boil filled jars – 20 minutes.* Remove jars without tilting. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

• 16 Romas, diced (seeds and all)
• ½ red onion, diced
• ½ green pepper, diced (seeds removed)
• ½ Jalapeno pepper, diced (seeds removed)
• 1 cup Cilantro, chopped
• Juice of one lime
• 1 tsp sea salt
• 1 tsp red pepper flakes
• 1 tsp dried oregano

Combine ingredients and enjoy. Eat as a snack with tortilla chips, or add to poultry for a fresh burst of flavor.
Makes approximately 6 cups.

This savoury salad is bursting with the fresh taste of summer!

• BC hot house grape tomatoes
• cherry bocconcini balls
• baby salad greens
• extra virgin olive oil
• balsamic vinegar
• maple syrup
• salt and pepper

Slice grape tomatoes and cherry bocconcini balls in half. Mix with baby salad greens. In a small bowl, combine equal amounts of balsamic vinegar and maple syrup. Drizzle with both olive oil and balsamic-syrup mixture. Add salt and pepper to taste. ENJOY!
*Alter ingredient quantities to suit your diners’ needs.