Fruit Share & My Bartending Career by Marc Tessier

A big THANK YOU to Marc Tessier for sharing his story. Enjoy the read!

I’ve been an on again off again bartender for the past 6 years, but only started taking that career seriously about a year ago. After a trip to Victoria, BC for the Art of the Cocktail festival, I realized that being a bartender is not only about slinging sub par drinks. It is an art, a craft, and in order to perfect your craft, you must train. Men and women behind the stick are creating their own syrups, bitters, cordials, shrubs, preserves, etc… in order to be more creative with cocktail creations.

Next Pick & Preserve Workshop – Apple Butter on September 9th!

This is your second chance to make apple butter!

Due to unforeseen circumstances, our first apple butter workshop has been rescheduled. This means all you Fruit Sharers have a second chance to attend, make some apple product and take it home with you!

Here are the new details:

Topic: Apple Butter and Freezing Apples
When: September 9th, 2013
Where: St. Mary’s Rd United Church (613 St Mary’s Rd)
Time: 6pm-9pm
Cost: $15

Please email Joanna at to register.

Our First Pick and Preserve Workshop Was A Success!

Our first pick and preserve workshop was a great success!

With five participants in attendance, our facilitator, Camille, led us through the process of making crab apple jelly, fruit leather and apple chips.

Along with hands-on experience, Camille provided us with some practical knowledge about canning and preserving fruit and showed us useful resources for learning more.

Participants were very engaged and interactive throughout. At the end of the workshop each participant took home six jars of crab apple jelly and a container full of fruit leather. All this for the small price of $15 and knowing that your participation helps keep Fruit Share going!

Our next workshop will be on August 23rd at Glenwood Community Centre (27 Overton St) from 11-2pm.

Apple chutney recipe

fruit preserving workshop

Jars of chutney, all lined up!


2 ¼ lbs tart apples, peeled, cored and diced

2 medium onions, finely chopped

2 ½ cups coarsely chopped raisins

3 cups brown sugar, packed

4 tablespoons mustard seed

2 teaspoons ground ginger

1 ½ teaspoons salt

¼ teaspoon cayenne pepper

3 cups cider vinegar


1) Combine all ingredients in a large heavy saucepan.  Stir over medium heat until sugar dissolves.

2) Bring to a boil, stirring frequently.  Boil gently, uncovered for about 35 minutes until thick. Stir more often towards the end of cooking time to prevent scorching.

Apple chutney workshop

Earlier this week, Mary Jane taught some Fruit Share volunteers how to make apple chutney! It was a really fun workshop, and after the chutney had been cooked, everyone took part in the canning process and learned about how to properly seal jars. Between two recipes – regular apple chutney and ginger apple chutney – we produced around 50 jars of chutney in total! We’ll be posting the two chutney recipes over the next couple weeks.

big pot

After we mixed all ingredients together and they were well-cooked, we used a special funnel to transfer our chutney from the enormous pots on the stove into the canning jars.

making apple chutney

Then, we used a tool to squish the chutney in the jar to ensure that there were no little air pockets or bubbles.

Recap of applesauce workshop

make applesauce

Our facilitator, Betty Kehler, drove all the way from Teulon to make and can applesauce with us last week at Fruit Share's second free workshop of 2011.

how to make applesauce

With our ingredients ready, we were all set to begin chopping, coring and peeling.

Winnipeg apples

Some of us raced to see who could core an apple the fastest - can you guess who won that competition?

Fruit Share

Most of the attendees at the workshop hadn't made applesauce and/or canned before, so it was a fun learning experience!

crab apples

Some of the apples were tiny - but no matter the size, any kind of apple is great in applesauce.


We filled two large canners with apples - one with the peels still on, and the other with the peels removed.

Recap of dehydrator workshop

We were excited to have our first free workshop of the year earlier this week!

dried fruit

Since our original facilitator had some things come up and couldn't be there, I was the facilitator for the event. I used local Goodland apples for all of the fruit recipes.

On Monday, ten Fruit Share volunteers gathered together at the Robert A. Steen Community Centre to learn about how to preserve fruit through drying it.

Robert A. Steen Community Centre

After picking dozens of apples, it's nice to know all of the different things one can do with that fruit!

Along with a demo, volunteers sampled a variety of different dehydrator treats.