In partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops. I cover all the basics of preserving fruits and vegetables and together we make five you can take home.
You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.
At the Early Autumn workshops we hope to make (subject to produce availability):
Bottled roasted tomato passata
...and maybe raspberry or blackberry vinegar too.
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