This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.

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Stone Fruit Class at the Institute

The Institute of Domestic Technology and Saving the Season have teamed up for a series of classes that focus on a single seasonal fruit. We're calling it STS at IDT, and so far this year, we've already have great classes in Citrus and Cherries. Later in the summer we'll have Figs, Tomatoes and, into the fall, Autumn Jelly.

But right now we're in the heart of Stone Fruit season,  and that's the topic of our next STS at IDT class later this month.

Due to popular demand, we've just added an additional Stone Fruit meeting time, see BELOW. The class is an all-day, hands-on workshop at Altadena's historic Zane Grey Estate that will cover plum jam, nectarine chutney, orgeat syrup (sweetened almond milk flavored with apricot kernel "bitter almonds") and homemade ice cream. You'll go home with jars of everything, plus we'll feed you a fantastic lunch.

Sunday July 22

10 a.m. to 4 p.m.

For more info and to sign up, click here.

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