cover of July 2020 Viking, featuring jarred preservesHave you read the July 2020 issue of Viking magazine? In addition to tips on tracing your genealogy and providing information on Norway’s folk high schools, we dive into the wonderful world of preserving and canning. It’s one of the best ways to savor summer’s bounty all year long. The issue features recipes and tips from the book “Savory Sweet: Simple Preserves from a Northern Kitchen.”

If you think preserving is too messy, hot and complicated, think again! Beth Dooley and Mette Nielsen show us how to turn fresh produce at the peak of the season into brilliant condiments. Their approach to preserving combines an emphasis on local ingredients with the brightness and bold flavors of the Nordic countries.

In this issue, you’ll find recipes for zucchini onion relish, fermented radishes with juniper and coriander, black currant jam with candied ginger and lemon thyme, and baked strawberries preserves with ginger and lemon verbena. Yum!

In their book, Dooley and Nielsen feature wonderful savory and sweet recipes. These small-batch products are meant to be stored in the refrigerator or freezer, ready to be enjoyed anytime. They also offer tips for cleaning and filling jars. Here are a few more pointers from the book:

Keep the vegetables the same size. Cut the vegetables into pieces roughly the same size so they cook evenly.  

Test for doneness. The recipes are not scientific, so use your best judgement to determine if a product is ready to jar. The consistency tends to become firmer as the condiments cool. A chutney is done when you can drag a large spoon across the pan and the mixture holds its shape.

Create your own recipes. Once you master the ratios of vinegar to sugar, you can vary the recipes to your own taste. That’s the charm. Use chopped apricots instead of dried cranberries, diced parsnips instead of carrots or beets, or a pinch of chili flakes and horseradish instead of ginger.

If you’re looking for more recipe inspiration, check out these other books that are perfect for summer.

“Minnesota’s Bounty” by Beth Dooley

“The Northern Heartland Kitchen” by Beth Dooley

“Savoring the Seasons of the Northern Heartland” by Beth Dooley and Lucia Watson

“Sweet Nature” by Beth Dooley and Mette Nielsen