Late Autumn preserving workshops, 11th, 12th & 13th Nov 2011
In association 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 Late Autumn workshops we hope to make (subject to produce availability):
Quince cheese (membrillo)
Sage & garlic jelly
Balsamic pickled onions
Bottled pears in spiced red wine
Beetroot & ginger chutney
Dates: Friday 11th November, repeated Saturday 12th and Sunday 13th November
Time: 10am – 3pm
Price: £60 (includes light lunch)
“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.”