hosted by Culinary Anthropologist
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 Autumn workshops we hope to make (subject to produce availability):
Bottled roasted tomato passata
...and maybe raspberry or blackberry vinegar too.
"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"
"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."