Growing up near his grandfather’s farm in Texas, Executive Chef Randy Evans of Brennan’s of Houston, garnered an appreciation for fresh produce and southern flavors at an early age. Today the chef celebrated for his creative Creole-style recipes from the finest ingredients extends his passion to canning and preserves through recipes that go beyond classic strawberry jam. We tapped Evans for canning tips and ways to go beyond the basic when preserving the delicious flavors of summer–and not surprisingly, got excitingly delicious results.–Amy Copperman

Chef Randy Evans

What is the most important step in the preserving/canning process?
It all begins and ends with the best and the freshest products. I had an instructor in culinary school whoused to say, "Garbage in garbage out." So it is always important to use the best of the best if you are going to go through the effort to can. Remember preserving is a way we can taste the summer in the dead cold of the winter, I think just tasting sweet luscious peaches while it is freezing outside can warm you.

What unusual or unexpected flavors or ingredients would you suggest?
I like to mix savory ingredients into my jams like pink peppercorns or Texas onions, which are also in season in the summer.

What are your secret tips?
I like to wear cloth gloves and roll my chef coat down so I keep from getting burnt while stirring my jams. And a heavy sauce pot is a must.

How do you incorporate Texas Creole style of cooking into your preserves and jellies–any ingredients that make it particularly Southern?
I love to use Mayhaw and Satsuma oranges to make jellies. They are both Louisiana and East Texas/Gulf Coast fruits. I love to eat them on brioche along with spicy smoked Tasso ham I make.

How do you pick your fruits and ingredients?
I go to the farms or to the farmers markets and buy fruits that have never been in refrigeration. The fridge just knocks the potential ripening out of fruit. I can buy a fruit that may need another day to be perfect and still be sure it will continue to sweeten as it ripens.

What advice would you give to the novice?
Work clean, follow the sterilization process on the box your jars came in, and start small. If you buy too much fruit it can be overwhelming and you may just give up because it looks too daunting.

Get his recipe for Satsuma Orange Jelly.