Van-Whole Produce

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Rosa Apple

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Jackfruit

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.

This dessert makes the perfect finish for an Asian-themed meal. For a smoother texture, enjoy it served warm. If preferred, allow it to thicken and serve cold.
Makes 6 servings

Ingredients

• 2/3 cup (180 mL) tapioca pearls warm water for soaking
• 2 cups (500 mL) unsweetened apple juice
• 1/4 cup (60 mL) white sugar pinch salt
• 1 cup (250 mL) light coconut milk
• 2 apples, unpeeled and finely diced
• 1 lime, optional

Directions

1. Place tapioca in large bowl. Cover with warm water and allow to sit for about 1 hour to soften. Drain and rinse the pearls.
2. In a large saucepan heat apple juice over medium heat. Add sugar and salt and stir to dissolve.
3. Add coconut milk and tapioca pearls. Bring to a boil, reduce heat and allow to simmer for about 10 minutes or until pearls are tender.
4. Stir in chopped apple.
5. Pour pudding into 6 individual dessert dishes and allow to cool just slightly if serving warm. Otherwise, cover and keep in refrigerator until serving.
6. If desired, serve garnished with a twist of lime peel, a drizzle of lime juice and a very thinly sliced apple wedge.

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.

Looks like coleslaw but with an entirely different savoury flavour!
Serves 6 to 8

Ingredients

• 1/4 cup (60 ml) freshly squeezed lime juice
• 1 tbsp (15 ml) sesame oil
• 1 tbsp (15 ml) peanut butter
• 2 tsp (10 ml) sugar
• 1 tsp (5 ml) soy sauce
• 2 large apples, peeled and julienned
• 4 large celery stalks, julienned
• 1 bunch of cilantro, chopped (approx. 1 cup)
• 1/2 cup (125 ml) peanuts, chopped

Directions

1. Combine lime juice, sesame oil, peanut butter, sugar and soy sauce. Set aside.
2. In large bowl, combine apples, celery and cilantro. Add dressing and toss to coat. Add peanuts and toss just before serving.

A vitamin-rich serving of both fruits and vegetables all in one dish.
Makes 4 servings

Ingredients

• 6 medium sweet potatoes
• 2 cups (500 ml) thinly sliced tart apples
• 1/2 cup (125 ml) brown sugar dash cinnamon
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) butter or margarine

Directions

1. Peel and cut sweet potatoes into 1/2 inch slices. Cook sweet potatoes, covered, in shallow boiling water until nearly done. Preheat oven to 350° F (180° C). Grease a baking dish and place in it alternate layers of cooled sweet potatoes and apple slices. Sprinkle layers with brown sugar and cinnamon; dot with butter or margarine. Pour water over each layer. Bake for one hour.