Learn how to can your own fruit

Want to know what canning is all about? Well how about enjoying delicious peaches in March? We met with Linda Hunt at Sweet Basil Gourmetware and Cooking School to learn how to can.

To start, you’ll need to buy some mason jars. Wash the jars and then boil them in a large pot. Repeat these steps for the seals too. This will sterilize them for the canning process. Next, wash the caps and let them dry. Now you’re ready to start canning your favorite items.

You should make what you want to can ahead of time and once the jars, rings and lids are clean, you can add your favorite item to the jar. Make sure to wipe off the outer rim of the jar so that it will seal properly. Also, make sure to leave some room between the lid and the food. Next, place the seal on top of the jar and tighten the ring around the jar.

Now you’ll need to boil the entire finished jar in a huge pot of boiling water for about 11 minutes. This will get rid of bacteria and make sure the jar is sealed. You can check to make sure the jar is sealed properly by trying to lift the lid with your fingernails. If this is all done properly, canned items can last indefinitely. Just make sure to store them in a cool, dark place.

And you can try out Linda’s recipe for Spicy Apple-Cranberry Chutney below. Linda recommends it with grilled pork tenderloins, chicken breasts or as a topping on crackers.

SPICY APPLE-CRANBERRY CHUTNEY
Makes 8 1/2-pints

10-12 lg. tart apples (about 5-6 pounds)
3 c. dried and reconstituted cranberries or golden raisins
Zest of 2 oranges
5½ c. sugar
½ c. white, distilled vinegar
1 c. thawed apple juice concentrate
½ tsp. ground cloves
1 tsp. cinnamon
1 tsp. ground ginger

Peel, core, and chop apples.

Combine apples and remaining ingredients in a large pot.

Bring to a rolling boil and reduce heat to simmer.

Cook slowly until apples are tender and mixture is thickened, about 25 minutes.