You 'Can,' Too! Learn to Use Jars—and Make Fruit Chutney

The farmers' markets are open and home gardens are growing, so the time is ripe to start canning the bounty of fresh produce. Putting up a glass pantry of home-canned fruits and vegetables is a delicious way to enjoy seasonal produce all year long. Plus, homemade gifts are a memorable treat.

Not sure how to can safely? These chef-instructors can teach the ins and outs of preserving fresh foods in sterilized glass jars:

On Saturday, June 2, Chef Josh Galliano (who is a blue-ribbon winner for canning at the Washington County Fair) will show how to can strawberry-balsamic jam, olive tapenade, and dill pickles.

On Tuesday, July 17, Chef Cary McDowell of Winslow's Home will show how to can pickles and jams from the fresh and local produce at Winslow's farm.

On Sunday, August 19, the canning class features pickled corn relish, "sundae in a jar", and homemade Chinese plum sauce -- all taught by veteran canner Dawn Meyer.

On Wednesday, September 5, go beyond jelly and jam and learn how to can some exciting flavors: Riesling-preserved apricots, brandied-peach jelly, Thai-chile green bean pickles, and carrot cake jam with Christie Maggi.

All cooking classes are held at . To register, please call 314-862-2665 or go to www.kitchenconservatory.com.

One of my favorite recipes for fresh fruit is chutney. Fruit chutney can be use as a condiment for meat or cheese or just spread on toast as a spicier jam. Chutney, which is the precursor to ketchup and barbecue sauces, originated in India. For more information about other varieties of Indian chutneys, join our Indian crepes and chutneys cooking class on Saturday, June 30.

Fruit Chutney

2 cups peeled, pitted, and chopped fresh fruit, such as peaches, pears, apples, tomatoes, figs, mangos, papaya, pineapple, plums, apricots, nectarines, cherries, blueberries, bananas, etc. (or a combination of fruits)

1/2 cup sugar

1/4 cup apple cider vinegar

1 garlic clove, minced

1 tablespoon minced fresh ginger root

½ teaspoon salt

1 hot chile pepper, minced

Place all of the ingredients in a saucepan and bring to a boil. Simmer for an hour, or until thick and jammy. Taste and check the seasonings. If the fruit is too tart, add a little more sugar. If desired, place in sterilized jars and seal. Otherwise, chutney will keep in the refrigerator for 2 weeks. Serve at room temperature. This recipe can be doubled or tripled.