About The Society Syndicate
Ashleigh Dempster & Amanda Blakley are cultural curators and co-founders of The Society Global, a “culture club for the creative class” in Toronto, New York and more. Each week come back as they share some cultural crumbs from the front lines.
The Society Presents: Canning and Pickling with Bob McClure
the society syndicate: canning and picklingcanada
(Jul.07.11)
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The Brooklyn Kitchen proved to be the perfect industrial-sized kitchen to host Culturites for our lesson in the art of canning and pickling from Bob McClure. Being that it is summer and hot here in NYC, our refreshing specialty Zacapa Rhubarb Daiquiri was the perfect cocktail to sip while we were schooled on all things preserving from Bob. Upon finishing our gourmet sandwiches from Anatomy of Food blogger Aimee Hunter, we were invited to can our very own rhubarb. Bob noted that the fermentation process would immediately begin and we could enjoy our rhubarb in five days, though it is best to wait longer.
"Learning the method behind the madness of canning and pickling brought me back to days spent on my grandmother's farm watching her preserve tomatoes from the summer garden for fall stews! Still dreaming about the Zacapa Rhurbarb daiquiris and McClure pickles which are my new favorite snack!" — Annie Evans
"Being such an avid watcher of The Food Network, I was excited that we were able to have Bob McClure create a special Rhubarb Pickle recipe for us because if his pickles were featured on The Best Thing I Ever Ate then I knew they would be divine!" — Katie Shipp
Rhubarb Pickles by Bob McClure
(Recipe makes about 32-1/2 pint jars)
Ingredients:
10 lbs Rhubarb
Brine Mixture:
10C Water
11C Apple Cider Vin
1t Ted Pepper Flakes (in tea strainer or cheese cloth)
4 Star Anise (in tea strainer or cheese cloth)
1.25C Honey (sugar can be substituted)
3t Salt
1/2 C Zacapa Rum
Directions:
1. Trim and clean rhubarb stalks, removing any rough or unusable parts so that they will fit properly within the jars being used (allow rhubarb to stand at least 1/2" below the top of the jar)
2. Prepare the brine ingredients in a stainless steel pot. Bring to a boil
3. Sanitize jars in boiling water bath. Remove and place in prep/packing area. Sanitize lids. Place in a bowl near filling area.
4. Fill jars completely covering solids with the brine. Immediately seal and invert jars for 2-3 minutes. Place sealed jars back into water bath for 10 minutes.
5. Enjoy within four to five days