In Batch, they have created an incredibly useful & enjoyable resource and have given a new meaning to the term “batch” when it comes to preserving. I honestly didn’t fully grasp the manner in which they used it until I actually had my first copy in hand and spent some time perusing the pages. Don’t be fooled by the amazing images and illustrations by Dana – this is not just another pretty recipe book to grace your kitchen counter or coffee table.
Simply said; It is brilliant!
In the book, “batch” refers to the grouping of preservation methods or processes for a given item. The 7 processes include both waterbath and pressure canning, dehydrating, fermenting, infusing, cellaring (a variety of cold storage methods) and salting & smoking.
Something that struck me with Batch was its very intentional nature and a more holistic perception of preserving. Yes, many folks are putting up large traditional batches of staples for their pantry, but there are also many people who are turning to preserving as part of their desire to use what they have in the best possible ways, to add more variety to their preserving, to make more from scratch, to waste less while enjoying the process and not feel like you’ve spent the entire day over a steaming kettle. It is clear that they want to help you feel very productive and proud of what you’ve accomplished in your kitchen, no matter how humble it may be!
To celebrate this beautiful book, we’ve received special permission from Dana and Joel to share some of the recipes from the Peach section of the book. This excerpt shows how useful the Batch-It recipes are at teaching you to multi-task preserving efforts.
What’s even better than us trying to describe the genius of this book, is for Dana and Joel to do it for us. Listen to what they have to see in this quick video below.
If you want to hear more directly from Dana & Joel, watch this Facebook Live video of Joel making Kimchi!
Excerpted from Batch: Over 200 recipes and Techniques for a Well-Preserved Kitchen. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
The smoky flavors in this BBQ sauce come from a combination of lightly roasting the peaches and adding chipotle powder. We discovered the magic of ground chipotles while on vacation with our dear friends “the Pauls” a few years ago. This recipe is a tribute to them.
Yield: 4-5 half pint jars
5 lb peaches, about 17–21 peaches
¼ cup brown sugar, lightly packed
1 cup minced onion
5 cloves garlic, minced
1-inch piece ginger, minced
1¾ cups cider vinegar
½ cup honey
¼ cup bourbon
1½ Tbsp smoked paprika
2½ tsp salt
2½ tsp chipotle powder (grind whole chipotles if you don’t have any)
VA R I AT I O N S : You can roast the peaches on the BBQ to increase the smoke flavor, but you will lose some of the precious juices. Replace the honey with 2½ cups brown sugar for a more traditional BBQ sauce.
Put this BBQ Sauce recipe to use in Batch’s recipe for Finger-Lickin’ Ribs.