Preserving the Taste of the South

What a joy to take beautiful raw ingredients from our beloved sea islands, and seal them in jars of strawberry-rhubarb jam, sweet corn chow-chow, pear honey and fresh pickles as memories of summer.

"Putting Up," according to Trey Dutton, is a true Southern tradition and plays a major role in Southern hospitality.

With roots deep in the heart of South Georgia's farm country, Trey Dutton, Chef de Cuisine of Palmetto Bluff, developed a passion for anything and everything that can be canned. On a recent visit he showed me everything from pickled kumquats and key limes to strawberry-rhubarb jam and his grandmother's pickle relish.

During our time together, he shared his fondest memories of visiting his grandparents in a place where front porches were wide, words were long, tall glasses of iced-tea were served often and someone's heart was always being blessed. Best of all there was always a large stockpot simmering on the stove, where the family gathered around sharing ideas for canning and creating jars of deliciousness to be shared with friends and neighbors. That was Southern hospitality at its finest and what was talked about out on the front porch after supper.

Chef Trey gives us a very simple way to prepare the jars for canning. You may first sanitize them in your dishwasher or sink. Next, heat your oven to 225∞ to 250∞ and place the jars and lids in a pan and allow them to stay in the oven for at least 10 minutes or until ready to fill.


Dixie Dill Pickles
Courtesy of Chef Trey Dutton, Palmetto Bluff, S.C.

-4 pounds Pickling cucumbers
-2 Garlic cloves (peeled) for each jar
-1-2 Dill sprigs for each jar
-4-5 Black peppercorns for each jar
-1 -2 Slices Jalapeno for each jar
-2 quarts White vinegar
-2 quarts Water
-Ω cup Kosher salt

Soak freshly picked cucumbers in a tub of ice water overnight. Do not use old cucumbers or the pickles will be rubbery. Wipe pickles dry and cut as desired, either into spears or chips. Pack sterilized jars with garlic, dill sprigs, peppercorns and jalapenos before filling with cucumbers.
Boil the water, vinegar, and salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust the 2-piece canning lids to fit tightly. Process in boiling water bath for 10 minutes.
Wait for about 3 weeks before eating to allow the pickles to mellow.
Note:  You will need about 4 pint jars. Use this same formula for pickled green beans and asparagus.

Sweet Corn Chow-Chow
Courtesy of Chef Trey Dutton, Palmetto Bluff, S.C.

-8 cups Sweet summer corn, cut off the cob
-4 cups Sweet Vidalia onions, diced small
-4 cups Red bell pepper, diced small
-4 cups Green tomatoes, diced small
-1 cup Roasted red pepper, minced
-2 cups Sugar
-Ω cup Blackening spice
-4 cups Cider vinegar
-Fresh Cilantro (needed when ready to serve)

Combine all ingredients in a medium saucepot and simmer over medium heat until almost dry. Stir frequently. When desired consistency is reached, pour into sterilized jars, seal, and process in boiling water for 10 minutes.
Fold in fresh chopped cilantro when ready to use. Use 1 tablespoon per cup of Chow-Chow.
Note: You will need about one dozen pint jars.

Canning fruits and vegetables during the summer allows you to enjoy them all year long!

Crisp summer pears are juicy and delightful and this recipe lets you enjoy them year round. Delicious on toast, ice cream, or just over a block of cream cheese and served with crackers, this pear honey is simple and yummy-perfect for those new to "putting up."

Pear Honey
Courtesy of Mary Skenes

-7 cups Fresh pears, finely chopped in the food processor
-3 cups Sugar
-1 (20 oz.) can Crushed pineapple, not drained

Wash, peel and core pears. Place them in a food processor and pulse until finely chopped. Measure 7 cups of processed pears and place into a pot. Add sugar and pineapple and boil until thick-about 30 minutes or so. Pour immediately into hot prepared jars and seal.
Note: You will need about nine pint jars.

Strawberry-Rhubarb Jam
Courtesy of Chef Trey Dutton, Palmetto Bluff, S.C.

-1 quart Ripe strawberries
-1Ω pounds Fully ripe rhubarb
-Ω cup Water
-1 box Fruit pectin
-Ω tsp Butter
-1 Vanilla bean, scraped
-Juice of 1 lemon
-6 cups Sugar, measured into a separate bowl

Prepare strawberries by washing, removing stems and cutting them in half. Crush them until crushed, but chunky using a potato masher.  Measure exactly 2 1/4 cups prepared strawberries into an 8-quart stockpot. Finely chop unpeeled rhubarb. Place in a saucepan. Stir in water. Bring to a boil, reduce heat and cover. Simmer for several minutes until the rhubarb is tender. Measure 1 3/4 cups prepared rhubarb into the saucepot with the berries and mix well. Stir in the juice of one lemon-this is an important step because pectin needs acid to set correctly. 

Mix sugar into prepared fruit mixture. Add butter and stir. Bring to a full boil on high heat, stirring constantly until sugar dissolves. Stir in pectin. Return to a full boil and boil for 1 minute only, stirring constantly. Longer cook time begins to break down pectin (check package directions). Remove from heat and skim off any foam.

Ladle at once into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and lower rack into canner. Water must cover jars by 1-to-2 inches. Add boiling water, if needed. Cover and bring water to a gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool. Check seals by pressing middle of lid with finger. If lid springs back, it is not sealed and refrigeration is necessary.
Note: You will need about eight half-pint jars.