Persevering, Preservation, and Preserving
The largest of goals can start with the simplest of tasks! When visiting Mill Market, help us with our mandate of environmental preservation; don’t forget to bring your reusable bags, compost your scraps in our eating area, bring a bottle for us to fill with water, carpool with friends or ride your bike! Many of our Vendors are happy to accept returned mason jars (Cordelia’s Plant Based Meals and The Cultured Club), egg cartons (Collholm Farm and Sunnynook Farm) and cosmetic jars (Naked Beauty Soaps). Looking for a simple way to compost through the winter months? Clean North offers vermiculture composters – they don’t take up much space in your kitchen, they’re easy to use, and are scent and hassle-free!
Our Farmers work tirelessly all year long, persevering in the cooler weather & grey skies to make sure you can enjoy local produce in the colder months. Season extension techniques, modern and traditional (greenhouses, unheated hoophouses, and row covers), all help ensure a local harvest throughout the year.
Another great way to eat local all year round? Learn about preserving the harvest! Brining meats, canning fruits, picking vegetables, filling your freezer, and baking can help you maintain a northern diet. Mill Market’s Vendors can help show you how or are happy to take some of the work off your hands. Check out one great recipe using local ingredients below!
Local Foods Recipe of the Month
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Canned Maple Apple Butter
Recipe adapted from Bernardin Home Canning Equipment
4.5 lb apples ✓
1-cup apple cider ✓
2 cinnamon sticks
1 pkg Pectin
1 1/2 cups maple syrup ✓
· Prepare seven small mason jars for canning.
· Wash, peel, core and quarter apples. Cut quarters in half. Combine apples, apple cider and cinnamon sticks in large, deep stainless steel pot. Boil gently, covered, until apples are soft, about 25 minutes. Remove cinnamon sticks. Crush apples with potato masher.
· Whisk in pectin until completely dissolved. Return mixture to a boil, stirring constantly. Stir in maple syrup and boil hard 1 minute, stirring constantly.
· Quickly ladle butter into jars to within 1/4 inch (0.5 cm) of top rim. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more fruit butter. Wipe jar rim removing any food residue. Centre hot lid on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining fruit butter.
· When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time of ten minutes.
· When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; Do not retighten screw bands.
· After cooling check jar seals.